Mood Boosting Recipes

Eating Your Way To Better Mental Health

Article by Recipes provided by Sweetheart Nutrition & Modern Earth Collective

Photography by Flourish Branding Studio and Provided

Originally published in Loveland & South Lifestyle

Fuel Bowl

Looking for an amazing protein bowl around town? Sweetheart Nutrition (Downtown Loveland) and J-Town Nutrition (Johnstown) have exactly what your mind and body need! Swing by for a beautifully crafted bowl or follow this recipe to create one at home.


+ 1/4 cup water, oat milk of your choice

+ 2/3 cup frozen blueberries, put your blueberries in the freezer!

+ 2/3 cup sliced strawberries, frozen

+ 2 scoops vanilla protein powder

+ 1 tablespoon of peanut butter powder 

+ Optional toppings: 1 tablespoon melted peanut butter for drizzling, blueberries, and chia seeds


  1. Place your water into the blender. Add frozen fruit, protein powder, and peanut butter. Seal and blend until smooth. 

  2. Pour out into a bowl. Melt the remaining peanut butter in the microwave for 30 to 45 seconds and drizzle over the bowl.

  3. Add desired toppings. Eat right away with a spoon!

Sweetheart Nutrition

325 N Cleveland Ave, Loveland


IG: sweetheart_nutrition

FB: @sweetheartnutritionloveland

J-Town Nutrition

230 E South 1st St, Johnstown


IG: jtown_nutrition

FB: @JTownShakes

Mental Health Boosting Salad

Loaded with leafy greens, blueberries, walnuts, and extra-virgin olive oil for an easy way to enjoy brain-protective foods in your diet!



+ Dark leafy salad greens, such as baby spinach, baby kale, or other superfood greens

+ Blueberries

+ Walnut pieces, toasted or raw

Red wine vinaigrette:

+ ½ cup extra-virgin olive oil

+ ¼ cup red wine vinegar

+ ¼ cup unsweetened red grape juice

+ 1 tablespoon lemon juice

+ 1-3 teaspoons honey, to taste

+ ½ teaspoon salt

+ Freshly ground black pepper to taste.


1. To prepare the Red Wine Vinaigrette, measure oil, red wine vinegar, grape juice, lemon juice, honey, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined.

2. Alternatively, you may briskly whisk the ingredients together in a medium bowl or blend them in a blender or mini food processor.

3. Fill a bowl or salad plate with a big pile of leafy greens. Sprinkle blueberries and walnuts over the top. Drizzle with dressing and toss to combine.


To toast the walnuts, adjust the oven rack to the center position and preheat the oven to 350 degrees. Spread the walnut pieces on a sheet pan and bake for 4 to 6 minutes, or until fragrant and lightly toasted, watching carefully to prevent burning. Set aside and allow to cool. 

+ Other berries and nuts may be substituted for blueberries and walnuts.

+ You may add a sprinkle of feta cheese or goat cheese to your salad if you like.

+ If you think the dressing is sweet enough from the grape juice, you may omit the honey.

+ Store leftover vinaigrette in the refrigerator. Allow to come to room temperature and shake well before using.

Roasted Butternut Squash Soup

A Dairy-free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30, Paleo delight!


+ 1 tablespoon ghee or olive oil

+ 1 butternut squash large, peeled, and roughly chopped

+ 3 medium carrots, roughly chopped

+ 1/2 medium onion, roughly chopped

+ 2 to 3 cups chicken broth unsalted

+ 1/2 cup coconut milk full-fat, optional

+ 1/2 tablespoon cinnamon

+ 1/8 teaspoon ground sage

+ 1/8 teaspoon nutmeg

+ Sea salt and pepper to taste


1. Preheat the oven to 375F.

2. Line a baking sheet with aluminum foil or parchment paper. Put squash, carrots, and onion onto the baking sheet. Drizzle with the oil and sprinkle with sea salt.

3. Roast for about 30-45 minutes until soft and caramelized. This baking time depends on your oven. You may need to take the onion and carrot out first, then allow the squash to keep cooking.

4. Remove and allow to cool. If you have a blender or Vitamix, you can probably do the next step in one batch. If using a food pro or food processor, you may have to do multiple smaller batches.

5. Place roasted veggies, stock, coconut milk (optional), cinnamon, sage, nutmeg, and a little cracked pepper into the blender. Process for 3-4 minutes, adjusting the amount of stock if necessary to thin the soup out a bit. The result should be a smooth consistency.


+ For a vegetarian soup, replace the chicken broth with vegetable stock. Freeze this soup in silicone ice cube trays, then store in freezer bags. Lasts 3-6 months in the freezer.

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