Dr. Krasilnikov, co-owner and dentist at Dental House: "Kefir is a staple in any Russian household. It is a cultured, drinkable yogurt which is full of calcium and probiotics, amazing for your gut! Kefir has a tangy, yogurty taste, and in five minutes or less, it can be transformed into the tastiest, healthiest smoothie that will jump start your day or give you a healthy boost in between your meals!"

· 1 cup plain organic kefir
· 1 cup of berries of your choice
· 1 tbsp of almond butter
· 1 tbsp of Manuka honey
· 1 tbsp of coconut flakes
· 1 tsp of chia seeds

Blend until smooth and enjoy.

Image via Dr. Krasilnikov

Lauren Kleban, founder of LEKFIT: "My favorite well-rounded, simple snack includes different types of organic fruit, nuts, and whole grains. The avocado, peanut butter and pistachio provide the fat and protein needed to prevent the sugar crash you'd be experiencing if only having fruit. Apples are believed to supply energy equal to the caffeine in one cup a coffee, which is a great energy source to start the day! This snack is nutrient-dense, rich in fiber from the whole grain crackers, and high in antioxidants and vitamin C from the fresh fruit. The bananas and figs are particularly high in potassium which is important for post-workout recovery. I don't measure or count ingredients because I'm a huge believer in listening to my body and eating as much or as little as I need."

· Dried and fresh fruit
· Peanut butter
· Pistachios
· Avocado
· Sprouted grain crackers
· Chili, lime, sea salt

Place all items on a plate and enjoy.

Image via Lauren Kieban

Samantha Rowland, foodie blogger: "I personally love to serve this jalapeño cilantro hummus with sliced vegetables and plantain chips! It's packed full of vegetables, healthy fats and my personal favorite, it's got a little kick from the jalapeños! Unlike traditional hummus that is made with chickpeas, I made this jalapeño cilantro hummus with artichoke hearts, making it lower in carbs, paleo and Whole30 friendly."

· 2 cans artichoke hearts in water
· 1/2 cup cilantro leaves
· 2 tbsp lime juice
· 1 tsp salt
· 1 tbsp garlic olive oil
· 1/4 cup pumpkin seeds
· 1 can Rio Luna Organic Diced Jalapeños
· 2 tbsp red onion
· 1/4 cup chopped tomatoes

Drain the water and rinse the artichoke hearts. Add the artichokes to the food processor. Add the cilantro leaves, lime juice, salt, garlic olive oil, pumpkin seeds and three tbsp of the diced jalapeños to the artichoke hearts. Process the artichokes in the food processor on high until smooth. You may need to stop the food processor and scrape down the edges once or twice to make sure everything is smooth. After the artichoke mixture is smooth, add it to a bowl. Top the jalapeño cilantro hummus with the remaining diced jalapeños, red onion, chopped tomatoes and serve with vegetables or your favorite chips.

Image via Samantha Rowland

Nicole Centeno, founder + CEO of Splendid Spoon: "This is not an homage to the fine art of sushi making, rather a busy mom hack that incorporates some of my favorite flavors and textures. If you like Japanese flavors, but don't have the patience for making picture-perfect rolls, you'll dig these. Seaweed is loaded with iron, absorbed more readily due to the acid in the apple cider vinegar. Bonus - apple cider vinegar is a great source of gut-loving probiotics!"

· 2 sheets nori seaweed, cut in half
· 1 cup prepared brown rice
· 1/2 tsp apple cider vinegar
· 1/4 tsp soy sauce
· 1/2 tsp black sesame seeds (white sesame seeds work too)
· 1 small sweet potato, baked
· 1/2 avocado, diced
· 1/4 cup water chestnuts
· Jalapeño slices (optional)
· Fresh cilantro

Toast the seaweed sheets in a pan on medium high heat for about 30 seconds per side. Combine rice, vinegar, soy sauce and sesame seeds in a bowl. Place a seaweed sheet lengthwise in front of you. Put 1/4 of the rice on the right side of the seaweed and flatten it out so it covers half the width of the seaweed. Add bits of sweet potato, avocado, water chestnuts, jalapeño and cilantro on top of the rice. Starting with the top right corner, roll to cover your rice creation completely. Keep rolling the remaining seaweed so you have a cone.

Image via Nicole Centeno