Category Archives: Recipes

Holiday Kale, Yam & Pomegranate Salad

Holiday Kale, Yam & Pomegranate Salad

Serves 4-6 people

Salad Ingredients

1 large bunch curly kale (or baby kale)
1/4 cup red onion, thinly sliced
1 large yam or sweet potato, diced
1/2 pomegranate, seeded
1/4 cup pecans
1/4 cup Goat or Feta cheese, optional
1 Tbsp maple syrup
1/2 tsp cinnamon
Olive oil, drizzled

Vinaigrette Ingredients

1/4 cup pomegranate juice
1/4 cup orange juice
2 Tbsp balsamic vinegar
2 Tbsp EVOO (extra virgin olive oil)
1 tsp dijon mustard
1 small shallot, cut in quarters


Blend all vinaigrette ingredients in a blender and pour into cruet. Set aside.

Cut yams or sweet potatoes into ¼ inch size cubes. Toss with olive oil, maple syrup and cinnamon. Roast in 350 degree oven for 25 minutes or until tender. Let cool.

Wash kale and remove stems. If using curly kale, tear into small pieces into a large bowl. Pour 4 Tbsps of vinaigrette onto kale and massage with your hands for 2 minutes to soften the kale leaves. (If using baby kale, skip this step.)

Remove the seeds from pomegranate into a small bowl.

Layer the red onion, roasted yams, pomegranate seeds, pecans and goat or feta cheese over the kale.

Serve with additional vinaigrette and enjoy!

Ground Beefy Taco Soup

Ground Beefy Taco Soup

12 Servings
Gluten Free
Dairy Free


2 tsp olive oil
1 yellow onion diced
3 gloves garlic, minced
1 lb leanest ground beef (or turkey)
½ tsp salt
½ tsp cracked black pepper
1-1/2 cups shredded carrots
1 yellow squash, diced
1 15 oz. can kidney beans, undrained*
1 15 oz. pinto beans, undrained*
1 15 oz. black beans, undrained*
2 14.5 ounce cans fire-roasted diced tomatoes, undrained
1 small can diced green chilies, undrained
1 1-ounce packet high-quality taco seasoning (we like Simply Organic Southwest Taco Seasoning)


Heat the oil in a large soup pot over medium heat. Add the onion, ground meat, salt, and pepper, and mix well. Cook, stirring frequently, until there is no pink left in the ground meat, about 8 minutes. Add the garlic and cook for 1 minute more.

Add the carrots, squash, tomatoes, chilies, taco seasoning packet and beans. Mix well. Fill one empty can with water and add that in twice (two cans worth). Increase heat and bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Note that cooled leftovers freeze well.

*Because the beans in this recipe are undrained and unrinsed, it’s even more important to choose high-quality, organic versions with absolutely no chemical additives or salt. Our favorite canned beans are from Eden Organics. The linings on their cans are BPA-free and they cook their beans with a little kombu (sea vegetable) to naturally improve their digestibility.

Egg and Ham Cups

Egg and Ham Cups

Gluten-free breakfast on-the-go! Make a batch of these up on a Sunday evening and you have a quick breakfast to grab and head out the door. Heat them and eat before you leave or when you arrive to the office.

12 paper cupcake liners
12 ham slices
12 eggs
Salt and pepper
Optional: cheddar cheese, shredded

Preheat oven to 350 degrees.

Line 12 muffin tins with paper liners. Fold the ham slice into a cone shape and place in each paper liner. Crack an egg into each ham slice. Sprinkle with salt and pepper and shredded cheese, if you like.

Bake for 30 minutes. Let cool and store in container in refrigerator. Reheat for 20 seconds in microwave.

Sweet Potato Pancakes

Sweet Potato Pancakes

Just 5 easy ingredients for these healthy, gluten-free pancakes!

2 ripe bananas, mashed
2 eggs
1 cup sweet potato flour
1 tsp vanilla
2 tsp pumpkin pie spice
Pecans or walnuts, toasted
Maple syrup


Add bananas to blender and blend until smooth, add eggs and blend again. Add flour, vanilla and spice and blend until smooth. Don’t over blend. Let mix sit for 10 minutes for the flour to absorb and thicken a bit.

Pour ¼ cup of batter onto hot greased griddle. Cook until you see bubbles on top. Flip and continue cooking. Serve with toasted nuts and maple syrup.

Makes about 12-14 pancakes.

No Bake Almond Butter Energy Bites

No Bake Almond Butter Energy Bites

I love these quick little dessert bites that are packed full of protein, fiber, omega-3 fatty acids, and phytochemicals called lignans. My recipe is allergen-free because I use almond butter and Enjoy Life Dark Chocolate Morsels. If you read my article of Best & Worst Foods to Consume Before Bed, it is a pretty good choice for a before-bed snack (despite the word “energy” in the name).

No Bake Almond Butter Energy Bites

1 cup rolled oats
1/2 cup chocolate chips
1/2 cup ground flaxseed meal
1/2 cup almond butter
1/4 cup almonds, chopped
1/3 cup honey
1 tsp vanilla extract

Combine all ingredients together in a bowl. Using a dough scoop or teaspoon, shape into 1” balls (rolling in hands). Arrange the bites on a baking sheet and freeze until set (about 1 hour).


Cuban Black Beans & Kale

Cuban Black Beans & Kale

A quick Cuban vegetarian-style pot of black beans (ready in 20 minutes)


8 oz of fresh store-bought salsa/pica de gallo or homemade:

4 roma tomatoes, chopped
1 bell pepper, chopped
1 small onion, chopped
1/2 head fresh cilantro
2 cloves small garlic

1 tablespoon jalapeño, chopped (remove seeds for less spicy flavor)
2 tablespoons olive oil
3 14-oz cans black beans
1 cup of vegetable broth/stock
4 cups kale, roughly chopped
3/4 teaspoon seasoning salt
1 teaspoon oregano
1/2 teaspoon cumin
2 bay leaves
1 tablespoon honey
2 tablespoons red wine vinegar


If using the fresh salsa or pica de gallo, you can skip the next steps.  Otherwise, cut the tomatoes, bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and pulse until vegetables are chopped fairly small but not pulsed into a paste.

Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and jalapeno and saute until softened about 5-8 minutes.

Drain the liquid from just 2 of the 3 cans of black beans.  (For a thicker bean consistency, drain all three cans of black beans.)  Add all the cans of beans to the vegetables, the broth, the seasonings and the honey.

Bring the beans to a low simmer and cook for 15 minutes.  Add the chopped kale and cook another 5 minutes.

Remove from heat and stir in 2 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.

Serve over whole grain rice, cornbread or stuffed into a tortilla.  Add cilantro as garnish.

Citrus Kale Salad

Citrus Kale Salad

10 cups kale, chopped or torn
¼ cup sunflower seeds, toasted
¼ cup red onion, chopped
1 tsp fresh ginger
1 whole avocado, chopped
½ cup quinoa, cooked
2 tbsp lemon juice
1 tbsp lime juice
2 tbsp extra virgin olive oil (EVOO)
Sea salt

Pour the lemon juice, lime juice and EVOO onto the chopped kale. Massage kale with hands to soften leaves.  Add remaining ingredients and mix well.  Serves 2-4 people.

Paleo Lemon Custard Fruit Tart

Paleo Lemon Custard Fruit Tart

For the crust:
1 1/2 cups pecans
3/4 cup almond meal
1/4 cup coconut oil
1 egg
1 tablespoon raw honey
1 tsp vanilla extract
1/2 tsp each of baking soda and baking powder
dash of salt

Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.

Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly.  Bake at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cool before filling with lemon custard.

For the topping:
5 eggs
juice of 4 squeezed lemons
1/3 cup raw honey
1/3 cup coconut oil

In a medium sauce pan, blend your eggs, honey, oil, and lemon juice together. Heat on medium heat and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool.

For topping the tart, you can use blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want!  Slice your fruit while the lemon custard is setting up.

When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge.  Refrigerate until ready to serve.

Easy & Delicious Mexican Turkey Burgers

Easy & Delicious Mexican Turkey Burgers

Last night, I wanted a quick healthy dinner that would use my ground turkey and butternut squash I had on hand.  As usual, I went to my favorite place for recipe ideas … Pinterest … plugged in the search field “turkey burger butternut squash” and up came a recipe for a Mexican Chicken Burgers.  I love just about any Mexican dish so this piqued my interest, especially since it is Cinco de Mayo week.

Not having the exact ingredients on hand, I improvised a little.  Something to note about ground turkey or chicken burgers, depending on the ingredients and spices you use, it can turn out to be super dry and super bland too.  I’ve learned over my years of trial and error cooking, to add pureed wet vegetables (like squash) and a myriad of spices to poultry burgers to make them delicious.  This recipe I made did not disappoint me or my husband.  It also is a great choice if you are gluten free, dairy free, grain free and refined sugar free.

If possible, use fresh or frozen organic and non-gmo ingredients.  It’s important to the health of our cells to eat foods that have not been genetically modified and that are chemical-free (a topic for another article).

And it’s okay to use some minimally processed foods as long as they are made with whole food ingredients, free from additives and chemicals.  There are times when we have to rely on these foods to help with quick meal preparation.  My dinner last night was an example of how I incorporate minimally processed foods and still keep my meals healthy.

was modified and served with All Natural Alexia French Fries and organic fresh green beans.

Mexican Turkey Burgers

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6



1 lb ground turkey, organic and pasture raised
8 oz frozen butternut squash, organic
1/4 red onion, organic
1 Tbsp cumin
1 tsp smoked paprika
1 clove garlic or 1 tsp garlic powder
1 egg
6 Tbsp almond flour
1 lime, juice and zest
1 jalapeño finely diced
1/4 cup cilantro, roughly chopped

Burger Toppings:

Wholly guacamole
Nature’s Promise organic salsa
Red onion, chopped


Add all patty ingredients to a large food processor and blend until thoroughly mixed and onion is chopped fine.  If you do not have a food processor, you can hand chop the onions, garlic and cilantro and add all ingredients to a large bowl and mix with your hands.  Due to the squash, this mixture will be loose and will not form into firm patties.

Heat an indoor griddle or outdoor grill to medium high heat.  If using an outdoor grill, be sure to use a BBQ grilling mat so your patties don’t fall through the grill grids.

Cook the patties for approximately 6-8 minutes per side until cooked through.  Given that this mixture is moist and depending on the size of the patties, it may take longer.

To serve, top your burgers with guacamole, salsa and chopped onion and serve warm with All Natural Alexia French Fries and organic fresh green beans.  Bon appetit!