Egg, Quinoa + Kale Salad Makes about 2 servings Ingredients: 1/2 cup quinoa, rinsed well in cold water 6oz. kale leaves, any tough stems removed 3 large free range eggs, boiled to your liking 1 ripe avocado, skin & stone removed, sliced 1/4 cup fresh pomegranate seeds 1 Tbsp olive or avocado oil 2 Read More!
Zoodles + Fresh Avocado Sauce Our gardens and markets are packed with fresh zucchini this week – THIS is one way I’m adding them to the menu! Makes 4 servings Ingredients: 1 large ripe avocado 1-2 fresh garlic cloves 1/2 cup fresh cilantro leaves 2 Tbsps fresh lemon juice 2 Tbsps extra virgin olive oil Read More!
Jalapeño Zucchini Frittata Breakfast Using up those in-season zucchini + adding a bit of spice! This Frittata is perfect for the weekend, and also makes a tasty, nutritious/fast Dinner option! Add more or less jalapeño, depending on what you like – I like it hot!Makes 3 servings Ingredients: 2 Tbsps avocado oil, or extra-virgin olive Read More!
Slow Cooker Corn Chowder Throw the ingredients into your cooker in the morning, & come home to dinner! Makes about 4 servings Ingredients: 2 large carrots, peeled & chopped 1 large yellow onion, diced 4 celery stalks, finely diced 4 large potatoes, peeled and chopped 16 oz organic frozen corn 2 cups organic vegetable or chicken Read More!
Taco Stuffed Sweet Potatoes Try em’ out AND add them to your weekly line-up!Makes 4 servings Ingredients: 1 pound ground turkey 1 diced yellow onion 1 Tbsp taco seasoning sea salt and pepper to your taste 4 medium sweet potatoes Topping ideas: 1/2 cup diced fresh tomatoes 1/4 cup plain Greek yogurt 3 Tbsp fresh Read More!
Creative Quinoa Salsa Lettuce Boats This is a SIMPLE, delicious option for a #MeatlessMonday or add a bit of cooked ground turkey, or black beans for a bit more protein. I LOVE creating food that looks just as beautiful as it tastes! Makes 4 servings Ingredients: 2 cups cooked quinoa 1 cup diced cucumber 1 Read More!
Baked Parmesan Butternut Squash Fries Tis’ the season! Your source of DELICIOUS and healthy carbs!Makes 3-4 servings Ingredients: 1 small butternut squash 2 tsp arrowroot powder, potato flour, or cornstarch 2 Tbsp avocado oil, or olive oil 1/2 tsp cayenne pepper 1 tsp paprika 1 tsp garlic powder 4 Tbsp grated Parmesan cheese 3 Tbsp finely Read More!
Pumpkin Peanut Butter Brownies Fall is upon us and I’m already celebrating the approach of PUMPKIN SPICE SEASON! Are you with me!?Makes 6-8 servings Ingredients: 1 1/2 cup all natural pumpkin puree 3/4 cup smooth peanut butter 1/4 cup raw cacao powder 5 Medjool dates, pitted 2 cups dark chocolate, melted 1 cup canned, coconut Read More!
Broccoli + Crisp Apple Salad Crazy Delicious combo, and a great way to incorporate all the fresh-crisp Fall apples! Ingredients: 1 large head of broccoli, chopped into bite size florets 2 fresh crisp apples, cored and chopped bite size 1/2 cup chopped raw walnuts, or pecans 1 cup carrots, roughly chopped 1/4 cup dried goji, Read More!
Simple Heirloom Tomatoes + Pesto Yogurt Those fresh garden tomatoes right now! The flavors simply cannot be beat when they are at their peak! I’m serving this out on the patio as an appetizer this afternoon…Tomatoes + Pesto + Basil! Makes 4 snack/appetizer servings Ingredients: 1 cup plain Greek yogurt 4 Tbsps homemade or store Read More!
