Meet Rebecca Curry! Rebecca founded The Balanced Spoons in 2015 to share how the right type of food and lifestyle choices can be a tool in improving overall health. She has worked in healthcare for 9 years, and after receiving her degree in biochemistry/chemistry and psychology realized there is a strong correlation between our mindset around food and the choices we make. In 2017, she published her first cookbook, Healthy Delicious Food, sharing over 80 of her amazing recipes that prove creating wholesome dishes is easy and satisfying.

We asked Rebecca about her day-to-day goals & her #MyMoringaRoutine! 



All About Balance

My food philosophy is balance. I aim to eat veggies at every meal, snack on fruits and eat lots of legumes, lean proteins, and complex carbohydrates. Even though my focus is on eating whole foods, I also enjoy small portions of chocolate daily, and occasionally indulge in “treat” meals. Instead of limiting any specific food, all are fair game with an emphasis on healthier versions.


Simple, Powerful Goals

“I suggest creating goals that are not only reasonable but enjoyable. A few simple, yet powerful goals you can set for yourself are: eat more fruits and vegetables, aim to get 5 servings of veggies and 4 servings of fruits a day. Move for 30 minutes every day: Walk! Dance in your room! Find something you enjoy doing. Set small goals for yourself throughout the day so it is less intimidating and easier to accomplish. Listen to your body, eat when you are hungry and stop when you feel satisfied.”


Aim For Veggies

My daily routine includes a 10-20 minute walk in the morning where I focus on gratitude and goals. I drink 4 cups of water to rehydrate my body and opt for a breakfast smoothie with fruits, spinach, and superfoods such as moringa since it is quick and portable. For my lunch + dinners, I pack something with lean proteins, complex carbs and lots of veggies. I also take a small portion of dark chocolate for dessert.” 


Rebecca’s Recipes Featuring Moringa:



Roasted Tomatillo Moringa Salsa


  • 1 lb. tomatillos
  • 1 small yellow onion
  • 5 cloves garlic
  • 1 jalapeño
  • ½ cup cilantro
  • 1 tbsp. Kuli Kuli moringa powder
  • ½ lime, juiced
  • 1 tbsp. avocado oil (or olive oil)
  • ½ tsp salt
  • ½ tsp pepper


  1.      Preheat the oven to 350 °F.
  2.      Remove the tomatillo husks. Rinse + cut them into halves. Place in a medium-sized bowl and set aside.
  3.      Cut the ends off the onion, and remove the skin. Then cut the onion into fourths and place in the bowl.
  4.      Cut the ends of the garlic off + smash using the wide side of the knife. Place the garlic cloves in the bowl.
  5.      Add jalapeño (or 1/4 for less spice), salt, pepper, + oil to the bowl & mix. (Cloves + jalapeño should be whole.)
  6.      Place the coated mixture on a baking sheet and spread them around so it forms a single layer.
  7.      Bake for 20-30 minutes or until the tomatillos are tender.
  8.      Transfer ingredients from the baking sheet into a blender/food processor. Transfer the liquid from the pan as well.  
  9.      Add the cilantro, lime juice + moringa powder and blend on high until desired consistency.
  10.      Serve over a  Baked Burrito Bowl, with tortilla chips, eggs, chicken, or salad. 


Baked Buddha Bowl


  • 1 lb. potatoes
  • 1 small head of cauliflower
  • 3 small zucchinis
  • 1 cup red split lentils
  • 2 ¼ cup vegetable broth
  • 1 tbsp. avocado oil (or olive oil)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 bell pepper
  • ½ cup cilantro
  • 1 avocado, peeled and pitted
  • 1 lime
  • 2 small tomatoes
  • 1 batch of Roasted Tomatillo Moringa Salsa


  1.      Preheat oven to 350°F.
  2.      Dice cauliflower, squash and potatoes into 1 inch pieces.
  3.      Place the vegetables in a large bowl and add the oil, salt and pepper. Mix to coat the vegetables.
  4.      Place coated vegetables on a baking sheet + spread them out so a single layer is formed. Bake for 20-30 minutes.
  5.      While the veggies bake, add the vegetable broth to a medium pot. Heat on high until the broth boils.
  6.      Reduce the heat to medium-low and mix in the lentils. Cover and cook 15-20 minutes, stirring occasionally. 
  7.      While the lentils are cooking, dice the bell pepper, tomatoes, cilantro, and avocado. Set aside. Cut the lime up.
  8.      Add lentils, then roasted veggies, the raw veggies, and drizzle the Roasted Tomatillo Moringa Salsa over the top. 



No-bake Coconut-Pecan Brownie Balls with Moringa


  • 1.5 cups Medjool dates, pitted
  • 2 tbsp. chia seeds
  • 1/4 cup cocoa powder
  • 1/2 cup oats
  • 1 tsp. vanilla extract
  • 1/2 cup pecans, chopped
  • 1/2 cup shredded coconut
  • 1 tbsp. moringa powder
  • 1/2 cup applesauce
  • 1/4 cup almond flour (or oat flour*)


  • 1/2 cup shredded coconut
  • 1/4 cup pecans, chopped


  1. Place dates in a large, microwave-safe bowl and microwave for 2 minutes.
  2. Remove from microwave, and use a large wooden spoon to mash and stir the dates.
  3. Microwave for an additional minute. Mash and stir the dates until a large sticky mixture is formed.
  4. To the date mixture, add the applesauce, cocoa powder, moringa and vanilla extract. Stir until combined.
  5. Add the chia seeds, oats, almond flour, pecans and shredded coconut. Mix until completely combined.
  6. If you are not short on time, place bowl in the fridge for 10-30 minutes so it is easier to form ball shapes.
  7. Scoop out approximately 1 tbsp. of date mixture and roll into a ball using your hands. 
  8. Roll the date ball into desired toppings, such as chopped pecans and shredded coconut.
  9. Store in airtight container for one week in the fridge or one month in the freezer. 


*To make oat flour, place 1/4 cup oat in blender or food processor and pulse until a flour-like texture is created. This shouldn’t take very long.


What’s your #MyMoringaRoutine? Comment below!