Sweet Potato Toast with Spinach, Avocado and Egg

Sweet potato toast with spinach- avocado and egg.jpg

Makes 1 serving

Sweet potato “toast” – spreading your favorite toast toppings over toasted sweet potato instead of bread! Not only does the sweet potato add a nice subtle sweetness without overpowering the toppings you choose, but they are a great option if you’re gluten free or want a little more fiber in your diet.  Another big advantage of using sweet potatoes as a bread substitute is the added nutrition you get! Sweet potatoes, like carrots and other orange colored fruits and vegetables, contain beta-carotene that gets converted into vitamin A in our body. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function. Combine them with superfood toppings, protein, and a healthy fat and you have a seriously nutrient packed and delicious meal or snack!

 

Ingredients:

  • 1 slice raw sweet potato
  • 1/3-1/4 Avocado cut into slices
  • 1 large handful Spinach
  • 1 Pasture Raised Egg – hardboiled for 7 minutes
  • 1/4 tsp. Black and White sesame seeds
  • ¼ tsp. Hot Red Pepper Flakes
  • ½ teaspoon Ghee, Organic Grass-Fed Butter or Coconut Oil
  • Sea salt
  • Freshly ground Black Pepper

Preparation:

  • Place sweet potato slice in a toaster on high for about 5 minutes or until cooked through.  You may need to toast multiple times depending on the length of your toaster settings. 
  • At the same time boil a small saucepan of water.  Place egg in boiling water for 7 minutes.  When timer is up place egg in cold water which will make it easier to peel the shell.
  • Next, sauté the spinach with ghee, butter or oil for 2 minutes until softened.
  • When sweet potato is ready, top with sautéed spinach, avocado slices and egg.
  • Finally, sprinkle with sesame seeds, salt and hot red pepper flakes.
  • Enjoy! 

Homemade Frozen Yogurt Popsicles

Frozen Yogurt Popsicles.jpg

Makes 8 pops

Let your kids pick out their favorite fruit and make homemade yogurt popsicles!  We made these with only 4 ingredients but the sky is the limit when it comes to making yogurt pops.  Use your imagination and create your own delicious flavors to enjoy whenever you want!

Ingredients:

  • Silicon muffin cups
  • 1 1/4 cup Organic plain or vanilla Greek Yogurt
  • 1 ½  medium bananas 
  • 2 cups frozen mixed  berries (I used Strawberries, Blueberries and Raspberries)
  • 3-4 tbsp. Raw Honey
  • Silicon or paper muffin cups
  • Wooden popsicle sticks

Preparation:

  • Cut the ½ banana into slices and place one at the bottom of each muffin cup.
  • Toss the rest of the ingredients into a high-powered blender and puree.  Divide mixture evenly among the cups.  Put a popsicle stick in the middle of each cup and into the banana to hold the stick up.  Place in freezer for 5 hours or until solid.
  • Enjoy!

Frozen Yogurt Covered Grapes with Hemp and Chia Seeds

Frozen Yogurt Grapes.jpg

Transform grapes into delicious frozen Greek Yogurt popsicles dipped in hemp and chia seeds!  Fiber, omega-3’s and protein make these adorable, easy-to-make and naturally sweet treats a healthy snack that you and your kids will love indulging in! 

Ingredients:

  • Red grapes, washed and dried
  • Organic plain or vanilla Greek Yogurt
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds

Preparation:

  • Combine hemp and chia seeds and place in a small bowl.
  • Pour ½ cup of yogurt into a small bowl and stir until smooth and free of any lumps.
  • Poke each grape with a toothpick, opposite the end with the hole that was attached to the stem.
  • Line baking sheet with parchment paper.
  • Dip the grape into the yogurt, then twirl it in the seeds and place it on the parchment paper. 
  • Repeat this process for all the grapes.
  • Place in the freezer for 2-3 hours or longer and enjoy!!
  • Can be stored in the freezer in a plastic bag for up to one month.

Overnight Buckwheat Groats

Buckwheat groats.jpg

Makes 1 serving

For those who enjoy an easy no-cook overnight cereal, you must give this a try! Mix a jarful of yumminess up at night for a filling and healthy breakfast at-the-ready.  The groats absorb the liquid yet maintain their slightly crunchy texture, making this a perfect option for those who find oats a little too mushy.  Buckwheat groats are nutrient packed, gluten-free seeds that are so good for you. They are a good source of fiber, protein, rich in vitamins, minerals, amino acids and anti-oxidants providing several health benefits, including lowering inflammation, improving digestion, blood sugar control and improving heart health. 

Ingredients:

  • ½ cup raw Buckwheat Groats
  • 2 tablespoons Chia seeds
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • 1 cup milk of choice (I typically use unsweetened Almond milk)
  • 1-2 tablespoons raw honey
  • 2 tablespoons Hemp seeds
  • 1 tablespoon toasted Coconut Chips
  • 1 tablespoon Pumpkin Seeds
  • ½ cup chopped Strawberries
  • ½ cup Blueberries

Preparation:

  • Most packaged groats do not require rinsing but if purchased in bulk section then rinse groats under water to remove chalky coating.
  • In a glass jar (I use a wide mouth mason jar) combine groats, chia seeds, cinnamon, vanilla and honey.  Stir in the milk, and then cover and refrigerate overnight.  
  • The following morning stir well before eating to evenly distribute the oats.  
  • Sprinkle with hemp seeds, coconut chips, pumpkin seeds, strawberries and blueberries or any other desired toppings of choice.
  • Add an extra drizzle of honey if more sweetness is preferred.
  • Enjoy!

Cucumber Dill Salad

Cucumber Dill Salad.jpg

Serves 4

Who doesn’t love a fresh and easy-to-make salad on a hot summer day?  This wonderful side dish is incredibly flavorful, can be prepared in less than 10 minutes using simple ingredients that your whole family will love! 

Ingredients:

  • 2 large Cucumbers sliced
  • 1 small Shallot cut into small pieces
  • 1 Avocado cut into cubes
  • ½ cup chopped fresh Dill
  • 2-3 tablespoons Apple Cider Vinegar
  • ¼-1/2 cup Cold Pressed Extra Virgin Olive Oil
  • Sea Salt and freshly ground Pepper to taste

Preparation:

  • Combine cucumber, shallot, avocado and dill in a bowl.  
  • Add oil, vinegar, salt and pepper.  Toss to combine well.
  • Chill until ready to serve.
  • Enjoy!!!

Roasted Beets, Broccoli, Cauliflower and Sweet Potatoes

Serves 4-6

Roasting vegetables is the easiest way to prepare them, they taste the yummiest and the prep can even be done ahead of time.  Roasting browns the veggies nicely on the outside, concentrating and sweetening their flavor that even picky eaters love!  I love the combination of the sweet beets and potatoes with the broccoli and cauliflower.  This makes a really delicious and super-easy-to-prepare side dish for entertaining! 

Ingredients:

  • 1 head of Broccoli, cut into bite size florets
  • 1 head of Cauliflower, cut into bite size florets
  • 3 Beets, cut into bite size pieces
  • 3 Sweet potatoes, washed
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 3 tablespoons chopped Thyme, Rosemary and Parsley
  • Salt and pepper

Preparation:

  • Preheat oven to 375 degrees.
  • Place whole sweet potatoes into oven.  Bake these for about 30 min and then turn and bake for another 15-20 minutes until soft.
  • If using coconut oil melt in saucepan, otherwise skip this step.
  • After placing potatoes in the oven, toss the broccoli with oil in a bowl and then spread on baking sheet or in a glass-baking dish.  Do the same with the cauliflower and then finally the beets.  Be sure not to crowd the veggies – use another baking sheet/glass dish if necessary.
  • Season with salt and pepper. 
  • Roast veggies for about 20 minutes, check and then toss on the baking sheet and cook for another 5-10 minutes or until veggies are tender and lightly browned.  
  • The broccoli and cauliflower will be done before the beets.  Remove when done and place on a platter.  Roast beets for about 15 minutes more and remove when done.
  • Sprinkle veggies with parsley, thyme and rosemary combination.
  • Finally remove sweet potatoes from oven and slice in thick pieces, add to platter and serve!

Perfect Summer Lobster Salad

Serves 2

This delicious salad is such a treat for the perfect summer night meal!

Ingredients:

  • 4-5 cups baby or any mixed lettuces that you like 
  • 2 cups cauliflower florets
  • 1-2 radishes thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup celery thinly sliced
  • 2 tablespoons chopped basil
  • 1 avocado cubed
  • 1/3 cup pumpkin seeds
  • 10-15 grape or cherry tomatoes cut in half
  • ¼-½ cup extra-virgin olive oil
  • 2-3 tablespoons apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cashew cream (optional)
  • 2 1-1/2 lb. steamed lobster meat (I get mine from my local farmers market or local seafood shop).  If you are adventurous, feel free to boil the lobsters’ yourself!)

Preparation:

  • Preheat oven to 375 degrees.  Toss the cauliflower in a little bit of olive oil, salt and pepper and roast at 375 degrees for about 10 minutes – just enough time for the veggies to get that yummy roasted flavor.   
  • Combine lettuce, radish, onion, avocado, pumpkin seeds, and tomatoes in a large bowl.
  • In a small bowl, mix the olive oil, lemon juice, apple cider vinegar, celery, basil, salt and pepper
  • Toss the salad with the dressing, plate the salad and mound the lobster (served warm or chilled) on top.  Finish by drizzling with cashew cream. (optional)
  • Enjoy!

Kale and Arugula Salad with Quinoa

Serves 4

This is my go-to Kale salad that I’ve been making for years.  I change it up a little bit from time to time but the bones of it stay the same. Somehow it’s so good that I never get tired of it. Recently I’ve added Arugula because I think it adds a crisp, peppery flavor.  Packed with protein and healthy fats, this salad is a total meal in itself or you can serve it as a side dish. Whenever I make it for friends they want the recipe and I love that it’s truly one of the easiest, most delicious salads to throw together.  Feel free to add more or less of any ingredients that you want, I use different nuts all the time (Pistachio's, Pine Nuts, Almonds, Sunflower Seeds etc.) - that’s the beauty of this salad, it’s totally customizable and impossible to mess up! It also doesn’t get soggy so it’s great the second or even third day! In this particular salad I added some leftover grilled chicken from the night before and served it as a meal for dinner.

Ingredients:

  • 1 large or 2 smaller heads of Kale (I used red leaf but you can use whatever kind you like – curly, Lacinto etc.)
  • 1 large bunch Arugula
  • 1 Avocado cubed
  • ¼-1/2 cup Pumpkin Seeds 
  • 1 cup cooked Quinoa
  • 3-4 tablespoons black and white Sesame Seeds
  • ½ cup Extra-Virgin Olive Oil divided
  • 3-4 tablespoons Apple Cider Vinegar
  • 1 tablespoon Coconut Aminos 
  • Juice of 1 Lemon
  • 3-4 tablespoons Cashew Cream (optional) 
  • ¼-1/2 cup of shaved Parmesan cheese (for dairy free substitute Nutritional Yeast)
  • Sea Salt and freshly ground Pepper to taste.

Preparation:

  • Rinse Quinoa well and then cook according to instructions on box. I like to use vegetable broth instead of water and a little salt and pepper to give it some flavor.  Once Quinoa is done set aside.
  • Wash Kale and Arugula and remove stems from kale.  Roughly chop both and put in a large bowl.
  • Add half the Olive Oil (1/4 cup) and massage until the Kale becomes a deep green color, about 3-5 minutes.  Massaging Kale breaks down rough, chewy fibers, making it easier to digest.  It also makes the Kale go from bitter to nutty and lightly sweet.
  • Add Avocado, Pumpkin Seeds, Quinoa, Vinegar, Coconut Aminos, Lemon Juice, Cashew Cream (optional), Parmesan cheese or Nutritional Yeast, Salt and Pepper.
  • Toss to combine – taste and add more Salt, Pepper, Cheese, and Seeds to your liking.
  • Enjoy!!!

Avocado Toast with Radishes, Dill and Microgreens

Makes 1 serving

This open-faced toasted sandwich is the perfect breakfast! Ezekiel bread toasted to golden perfection, slathered with creamy mashed avocado, and topped with paper-thin radish slices, dill and microgreens.  It’s all incredibly easy to put together and the combination is amazing!  

Ingredients:

  • 2 pieces Ezekiel bread
  • 2-3 Radishes, sliced thin (I used a mandolin)
  • 1 Avocado, mashed
  • 1 Lemon
  • 4-5 springs of Dill, chopped
  • 1 small handful Microgreens (I used Radish-Daikon Microgreens)
  • Sea salt
  • Freshly ground black pepper

Preparation:

  • Toast Ezekiel bread.
  • Halve the avocado and scoop the flesh into a small bowl.  Using a fork, smash the avocado into a creamy mixture.
  • Using a mandolin or sharp knife, thinly slice the radishes.
  • Spread each piece of toast with the smashed avocado, layer the radish slices, sprinkle the dill on top and add the microgreens.  
  • Squeeze lemon on top and sprinkle with salt and pepper.
  • Enjoy! 

Chickpea Pasta with Broccoli Pesto

Serves 4

This is a perfect summertime pasta dish that your whole family will love!  Instead of a traditional pesto, this variation with broccoli with a simple lemony olive oil sauce is so delicious and still feels indulgent even without a thick creamy sauce.  The dish is loaded with tons of health benefits from the veggies, it's packed with protein, fiber and healthy fats, and couldn’t be easier to make!


Ingredients:

  • 1 box Banza chickpea pasta
  • 6 tbsp. extra-virgin olive oil
  • 1 ½ cups shaved or finely chopped broccoli florets
  • 2 tbsp. minced yellow onion
  • 2 garlic cloves, minced
  • 1 tsp. crushed red pepper flakes
  • 1 cup chopped flat-leaf parsley and a little extra to sprinkle on top of pasta at the end
  • ¼ cup toasted pine nuts
  • ¼ cup chopped fresh basil
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tsp. black pepper
  • 3 tbsp. salt
  • ¼ cup Parmesan cheese (optional), for dairy free use ¼ cup nutritional yeast

 

Preparation:

  • Cook pasta according to box.  Drain pasta, reserving 1 ½ cups pasta cooking water.  Set pasta and cooking water aside.
  • Heat a large skillet over medium heat, put pine nuts in dry skillet and toast, stirring for 2-3 minutes until they turn golden brown.  Remove toasted pine nuts from skillet and set aside.
  • Add 2-3 tablespoons of the oil to the skillet.  Add broccoli, onion, garlic and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add parsley, pine nuts and basil leaves.  Sir to incorporate.
  • Turn heat to low simmer and add drained pasta, and toss to coat.
  • Add lemon zest, lemon juice, salt and pepper and ½ cup of reserved pasta water.  Toss to incorporate and keep adding remaining pasta water 1-2 tablespoons at a time until desired consistency is reached.  
  • Sprinkle with cheese or nutritional yeast (optional) and drizzle with remaining olive oil.  
  • Enjoy!

Pietro’s Chicken

Serves 4

One of my favorite restaurants in NYC is Pietro’s.  I have been going there for years and always order the Chicken Pietro, which in my opinion is one of the best dishes in New York.  This is my version and not only does my family think it’s just as delicious as the restaurants, but the rosemary makes the kitchen smell so good!

Ingredients:

  • 8-10 organic chicken thighs, with or without bone in (skinless, or remove the skin yourself)
  • 2 -3 tsp. olive oil
  • 2 red onions cut into slivers
  • 16 oz sliced mushrooms
  • 1 tbsp. rosemary (fresh or dried), ground in a mortar and pestle 
  • salt and pepper to taste


Preparation:

  • Preheat oven to 350 degrees. 
  • Trim chicken thighs well, removing the skin and as much of the fat as you can.  Season both sides of thighs with salt and pepper. 
  • Heat a large frying pan, and add a little olive oil.  In order to keep the chicken from sticking to the pan you need to make sure it’s hot enough before you add the chicken. Test the heat level by flicking a few small drops of water into the pan and if it sizzles and vaporizes immediately your pan is ready for the chicken.  
  • Put chicken in frying pan and brown very well on both sides.  When you place the chicken in the pan do not touch it for a few minutes.  Just let it cook and once enough of the chicken has cooked it should turn easily without sticking.  
  • Once chicken is browned on both sides, remove from frying pan and place in a glass casserole dish and set aside.
  • In the same frying pan that you browned the chicken in, sauté the onions for 2-3 minutes.  Next, add the mushrooms and sauté for 5-7 minutes more.  Mix in the rosemary.
  • Put mushroom, onion and rosemary mixture on top of chicken pieces. 
  • Finally, roast in oven for 35-45 minutes.  
  • Serve hot with any juice from the dish spooned over the chicken and enjoy!

Roasted Veggie Buddha Bowl

Serves 4

This high fiber, protein-rich and ridiculously healthy veggie bowl is so yummy it will immediately become one of your favorite dishes! While I am always in the mood to eat a big bowl of roasted veggies with nuts, beans, sweet potato, avocado etc., I want the rest of my family to be as enthused, so I prepare everything, set it out on the counter and everyone makes their own bowl with whatever ingredients they want in it.  The verdict – they love it!  This is a picture and the recipe of my bowl, which is also perfect for a meatless Monday dish, but I also grilled a piece of chicken and salmon so my family could add those to their bowls as well.

Ingredients:

  • I Head of Cauliflower cut into small florets
  • 1 Sweet Potato sliced 
  • 1 can Chickpeas (Garbanzo beans); drained and rinsed
  • 1 cup Quinoa rinsed
  • 3 cups packed Kale
  • 2 cups Arugula
  • 1 Avocado
  • 2 tablespoons Coconut Oil
  • 2-4 tablespoons Extra Virgin Olive Oil
  • 1 Garlic Clove minced
  • 2 cups Vegetable Broth
  • Sea salt
  • Freshly ground Pepper
  • 1 teaspoon Garlic powder
  • 1 tsp. Cinnamon (optional)
  • Parsley for garnish
  • Salt and Pepper to taste
  • Black and white Sesame Seeds (optional)
  • Lemon wedges
  • Cashew Cream for drizzling 

Preparation:

  • Preheat oven to 400 degrees.

Chickpeas:

  • Spread drained and rinsed Chickpeas on a baking sheet in a single layer and dry them really well with a towel.  The drier they are, the better and crunchier they will turn out.  The key is to make sure they go into the oven without any water left on them. 
  • Drizzle or spray with Olive Oil, sprinkle with ½ -1 tsp. salt, ½ tsp. garlic powder and freshly ground pepper.  
  • Bake for about 45 minutes, shaking the pan every 15 minutes or so to make sure they don’t burn.
  • They should be golden brown and crunch on the inside when they’re done.

Veggies:

  • Melt Coconut Oil in small saucepan.
  • Coat Cauliflower and Sweet Potatoes with Coconut Oil, season with Salt and Pepper, sprinkle Sweet Potatoes with cinnamon and spread on baking sheet. 
  • Roast for about 30 minutes, checking and turning veggies on the baking sheet half way through until desired amount of browning and tenderness.  

Quinoa:

  • Rinse and drain the Quinoa.  Add rinsed Quinoa, 1 tsp. salt, ½ tsp. Garlic Powder and vegetable broth to a small saucepan and bring to boil over high heat.  Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.  Let sit for a few minutes, fluff with a fork and set aside.

Kale and Arugula:

  • While Quinoa and the rest of the ingredients are roasting, preheat a large skillet with 2 tablespoons of Olive Oil.  Add Garlic and sauté for 1 min.  Add Kale and Arugula and cook for approx. 3-5 minutes until wilted.  Season with Salt and Pepper to taste.  Remove from heat and sprinkle with black and white sesame seeds.

Serving:

  • Assemble the bowl with a scoop of Quinoa, Cauliflower, Kale and Arugula mixture, Sweet potato slices, Chickpeas and ¼ Avocado.  
  • Add lemon wedges to squeeze over bowl.
  • Finally drizzle with Cashew Cream and enjoy! 

Roasted Carrots and Parsnips

Serves 4

I love this combo of roasted Carrots and Parsnips. Parsnips are Carrots' sweeter “cousins” with a rich, nutty flavor and when paired together, make a really delicious and super easy-to-prepare side dish!

Ingredients:

  • 3-4 large Carrots
  • 3-4 large Parsnips
  • 2 tablespoons healthy oil of your choice  (Coconut, Olive or Avocado)
  • 2 tablespoons chopped Parsley, Rosemary or Dill 
  • Salt and Pepper

Preparation:

  • Preheat oven to 400 degrees.
  • If using Coconut Oil, melt in saucepan, otherwise skip this step.
  • Wash and cut Carrots and Parsnips into long rectangular pieces. (You don’t have to peel; the skin has lots of good stuff like fiber).
  • Toss the veggies with oil in a bowl and then spread on baking sheet.
  • Season with salt and pepper.
  • Roast for about 20 minutes, check and then toss on the baking sheet and cook for another 20 minutes or until veggies are tender and lightly browned.  
  • Sprinkle with Parsley, Dill or Rosemary and enjoy!

Chickpea Pasta with Shitake Mushrooms, Kale, Eggplant and Cauliflower

Serves 4

This pasta dish is one of my favorites!  It’s the perfect combo of deliciously rich and creamy and decadent while also being packed with protein and fiber AND tons of health benefits from all the veggies! It’s a pretty perfect way to have a high-protein, meatless Monday meal that your whole family will love! 

Ingredients:

  • 1 cup cauliflower cut into florets
  • 1 cup eggplant cubed
  • 2 cups shitake mushrooms
  • 2 cups sliced kale leaves
  • 1 diced large shallot
  • 3 tbsp almond flour
  • 3 cups almond or cashew milk
  • ¼ tsp nutmeg
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • Extra salt and pepper to taste
  • 6 tbsp organic grass-fed unsalted butter or ghee
  • 1-2 boxes of Banza Chickpea Pasta 

Preparation:

  • Preheat oven to 400 degrees.
  • Toss cauliflower and eggplant with olive or coconut oil, salt and pepper and roast on baking sheet for about 30 min. or until just starting to brown.  Set aside.
  • Prepare a large pot of lightly salted water to a boil.  Cook pasta according to pkg directions.  Drain and set aside.
  • In a large sauté pan, melt 3 tbsp butter or ghee over medium-high heat.  Add mushrooms and shallot, stirring occasionally; cook for 10 – 12 minutes until most of the liquid is absorbed.  Add kale, stirring until wilted and slightly tender, about 3 minutes.
  • Meanwhile in pasta pot melt 3 more tbsp. of butter or ghee over medium heat.  Add almond flour and cook for 2 min.  Pour in milk in a thin stream, whisking constantly.  Bring to a simmer and cook about 7-8 minutes, until thickened, stirring occasionally. Stir in 1 tsp salt, ¼ tsp black pepper and ¼ tsp nutmeg.  
  • Stir in mushroom-kale mixture, eggplant, cauliflower and pasta into sauce and serve.
  • Enjoy!

Spiced Apple and Pear Crumble

Makes 2 servings

I made this crumble as an afterschool snack for my kids on a day that they both had sports until 7:30pm, which meant they wouldn’t be eating dinner until late.  I wanted something that had protein and healthy fats to give them energy and keep them satisfied until dinner.  Not only did my kids devour it, but my son’s high school tutor tried it and absolutely loved it saying it was exactly the kind of snack she and all her friends would make (or have their mom’s make)!  
It’s also the perfect way to indulge our own sweet tooth.  It’s plenty sweet without adding any sugar, and the spices give it a delicious taste that you’ll love!

Ingredients:

  • 1 tbsp coconut oil
  • 1 tbsp organic grass-fed butter or ghee
  • 1 apple cut up (I used pink lady but use whatever type you like)
  • 1 pear cut up
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ cup gluten-free rolled oats
  • ¼ cup chopped almonds
  • 1/4 tsp organic raw honey for drizzling (optional)

Preparation:

  • In a sauté pan, heat coconut oil and ghee and add the chopped apple, pear, cinnamon and nutmeg.  Cook until fruit is tender, about 7-10 min.   
  • Add oats and cook for another couple of minutes to toast the oats.
  • Next, add the almonds, cook for 1 minute and remove from heat.
  • Spoon mixture into 2 bowls and top with a few extra oats and almonds and sprinkle with a little more cinnamon.
  • Drizzle honey (optional)
  • Enjoy!

Guacamole Cups

Yields 8 servings

These super yummy easy-to-make avocado cups served with slices of jicama are the perfect healthy and delicious appetizer or snack.  

Ingredients:

  • 3 medium avocados (Hass) pitted and halved
  • juice of 1 lime
  • 1/4 cup red onion, minced
  • ¼ cup mango, cubed
  • ½ cup diced radishes
  • 1 clove garlic, mashed (friends who prefer no garlic or no onion; no problem, just omit what you don’t want, it still comes out amazing!)
  • 1 tbsp. chopped cilantro
  • Plenty of salt and fresh pepper to taste

Preparation: 

  • Scoop out the pulp from the avocados in place in a medium bowl.  Slightly mash with a fork or a potato masher leaving some larger chunks. 
  • Add the rest of the ingredients to the bowl and stir until they’re well mixed.
  • Add salt and pepper to taste. 
  • Serve with sliced jicama.
  • Enjoy!

The Ultimate Quinoa Pizza

Serves 2-4

This is an amazing recipe for a naturally gluten-free pizza crust that tastes delicious, is super high in protein and is so easy to make!  The best part is that my entire family loved it so much that we made it two nights in a row and they keep asking when we’re making it again!  You can make the crust any thickness you like (I like thin crust) and choose whatever toppings you want; feel free to be creative!  This recipe is for a yummy dairy-free, veggie pizza, but my kids chose to top theirs with traditional mozzarella cheese (organic), tomato sauce (Rao’s Marinara), mushrooms and fresh basil.  

Ingredients:

Crust:

  • 1 cup cooked quinoa (thoroughly rinse quinoa well before you cook it)
  • ½ cup almond flour
  • 2 eggs
  • Salt
  • Pepper

Topping:

  • Olive, coconut or avocado oil
  • 1 cup shitake mushrooms
  • ½ onion cut in slices
  • 1 cup eggplant cut into cubes
  • 8-10 asparagus spears
  • Kite Hill Ricotta style cheese, available at Whole Foods Market
  • Rao’s Marinara sauce
  • 1 tsp. ground oregano
  • ¼ cup chopped fresh basil

Preparation:

  • Preheat oven to 400 degrees.
  • Toss mushrooms, onion, eggplant and asparagus in oil and season with salt and pepper. 
  • Put vegetables on a baking sheet and roast for about 30 minutes, until they are just starting to brown.  Remove from oven and set aside.
  • Next, prepare the crust by mixing together the quinoa, eggs and a pinch each of salt and pepper in a medium sized bowl.  Stir until evenly combined.
  • Line another baking sheet with parchment paper; spread the quinoa mixture into a 12-inch circle.  Bake at 400 degrees until firm and crispy, about 20 minutes.
  • Remove crust from oven and top your pizza beginning with an even layer of Rao’s marinara sauce.  Next add the veggies, sprinkle Kite Hill ricotta, oregano and season with salt and pepper.
  • Place pizza back in the oven until cheese melts – about 10 minutes.
  • Sprinkle with basil, slice and enjoy!

Chopped Veggie Power Salad

Serves 4

I love a chopped salad!  This is an ultra simple recipe that is super-nutritious, tastes great and comes together super-quickly!  The food processor chops all the veggies into small pieces, soaking up the flavors fast.  Leftovers can be chilled and may even be better the second or third day!

Ingredients:

  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 2 medium carrots
  • 1 clove garlic, peeled
  • 2/3 cup lightly packed fresh cilantro leaves
  • 1/3 cup lightly packed fresh parsley leaves
  • ½ cup extra-virgin olive oil
  • 1/3 cup toasted pumpkin seeds
  • ¼ cup apple cider vinegar
  • ½ - 1 teaspoon salt
  • ½ teaspoon black pepper

Preparation:

  • This first step is optional.  I like to toss the cauliflower and broccoli in a little bit of olive oil, salt and pepper and roast at 375 degrees for about 10 minutes – just enough time for the veggies to get that yummy roasted flavor.  However, to cut down on time you can totally skip this step and keep your veggies raw if you want and proceed below.  Both ways taste amazing! 
  • Pulse cauliflower in a food processor until finely chopped.  Scrape into a large bowl.  Pulse broccoli until finely chopped.  Scrape into bowl.  Pulse carrots until finely chopped and scape into bowl. 
  • With food processor running, drop garlic through feed tube to chop.  Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables.
  • Add oil, pumpkin seeds, vinegar, salt and pepper to bowl and stir well until combined.  Let stand 10 minutes.
  • Enjoy!

Easy and Delicious Baked Chicken Breasts

Serves 4

I've always found baking chicken breasts in the oven to be a little tricky.  They would either come out dry, rubbery, tough or flavorless.  But all that has changed since I tried this easy, absolutely foolproof recipe from Gimmesomeoven.com for making juicy, tender chicken breasts that taste unbelievably delicious!  You can even make an extra-large batch and freeze the leftovers for future use! 

Ingredients:

  • 4 organic boneless skinless chicken breasts, which have been pounded to even thickness and brined in saltwater (*super important step, see easy instructions below)
  • 1-2 tablespoons of organic grass-fed melted butter ghee or olive oil (I prefer using ghee or butter as it gives great flavor and helps give a nice crust on the outside.  
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon fresh black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Chopped basil, parsley or cilantro as garnish (optional)

Preparation:

  • To brine your chicken breasts, simply fill a large bowl with 1 quart (or enough water to cover the chicken) and ¼ cup kosher or sea salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture for 15 minutes.  Or if you have the time you can also cover the bowl and refrigerate for us to 6 hours.  
  • Remove the chicken breasts from the brine, rinse them with cold water and then pat them dry with paper towels. (Some store-bought chicken breasts are now sold pre-brined.  So double-check your packaging before doing this step.  If it has already been pre-brined in a sodium solution you can skip this step.
  • Preheat oven to 450 degrees F.
  • Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides with melted butter, ghee or oil.
  • In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides. 
  • Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer, measure the temperature at the thickest part of the breast; it should be at least 165 degrees F.
  • Or if you want the chicken to be a little bit browned and crispier on top, you can broil the chicken on high for the final 3-5 minutes, keeping a close eye on the chicken so that it does not overcook and/or burn.
  • Once the chicken is cooked, remove from oven, top with chopped, basil, parsley or cilantro (optional) and loosely tent a sheet of aluminum foil over the pan to keep the heat in while the chicken rests for at least 10 minutes.
  • Serve and enjoy your perfectly cooked chicken breasts!
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

Healthy and Delicious Rice Pudding

Makes 4 servings

This version of brown rice pudding makes for a delicious and healthy treat.  Rich and creamy and made with just 5 ingredients - no preservatives, artificial flavors and colors.  Not only is this the perfect comfort food, but the brown rice also gives you the added benefits of fiber, selenium, manganese and anti-oxidants - all which help to prevent damage to your body!  Not only will you love it, but even your kiddies will be so happy to have this treat as an after school snack!

Ingredients:

  • 1 cup organic short grain brown rice (cleaned, see below for instructions)
  • 3 cups almond or other nut milk of choice + 1 another cup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2-3 tablespoons organic coconut sugar
  • Chopped walnuts, almonds, pumpkin seeds, strawberries, blueberries or any other topping you like (optional)

Preparation:

  • If you have the time, soak your rice in a container with double the amount of water for anywhere between 8-24 hours.  Drain in a colander and then rinse under running water and drain again.  Or for a fast wash you can put the rice into a pot and rinse well until the rinsing water runs clear.
  • Next, bring 1 cup of rice, 3 cups of milk, coconut sugar, vanilla and cinnamon to a rolling boil.
  • Turn to low, cover and let simmer until all liquid has absorbed which will take anywhere from 45 to 60 minutes.  
  • Finally add additional cup of milk, sprinkle with a dash of cinnamon and add toppings if desired!
  • Enjoy!
  • Store leftovers in glass containers (I like to use small glass mason jars) in the refrigerator.