Kale and avocado salad

This is my all time favorite salad. It’s so easy and healthy, the avocado is rich in protein and healthy fats, which makes this a satisfying meal by itself. I like to prepare this with some lean protein to balance out my meal. This is a great way to bring kale into your diet on a regular basis. I can’t stress enough how good kale is for you!

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Carrot Ginger Dressing

I recently found this dressing on Gwyneth Paltrow’s website goop. She has some great recipes for detox that I like to make. This dressing is one of them. It’s really satisfying and healthy. I make it real quick in my mini food processor. I love it over mixed greens and avocado.

carrot ginger dressing

  • 1 large carrot, peeled and roughly chopped
  • 1 large shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

For salad:

  • 1 head of baby gem lettuce (or any greens), roughly cut
  • 1/4 red onion, thinly sliced
  • 1/4 avocado, diced

Garlic oregano yam oven fries

I made these from the recipe from Brenda Brazier’s book Thrive. Even though I’m not vegan anymore I really love vegan cookbooks, and I especially love this book because it concentrates on whole food nutrition.

thrive foods

This recipe is so easy and delicious I make it at least once a week. It’s great on my cleanse too. It’s very filling and the pumpkin seeds add healthy protein. Here it is..

2 yams
2 cloves of garlic
2 tablespoons chopped pumpkin seeds
1 tablespoon oregano
11/2 tablespoon coconut oil
1/2 tablespoon basil
Peel and cut up the yams. In a food processor chop the pumpkin seeds and garlic then mix with the oil and spices. Coat the yams with mixture and bake in the oven at 300 degrees. Bake 35 minutes. Enjoy!

sweet potatos

Raw brownie bites

I made these delicious raw brownies for dessert last night and they were seriously decadent. They are so easy to make! All you need is a food processor. I love my new Cuisinart food processor that I got for myself. These brownie bites can be eaten for dessert or can be eaten as power snacks during the day. As I mentioned before, cacao powder is a super-food, which makes my list of top cancer fighting foods. The benefits of raw cacao are endless. The myths we hear about chocolate causing weight gain, cavities, acne etc. are false and are more likely the cause of additives like sugar and dairy.

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Gluten-free and vegan mac and cheese

I made this the other day because I was craving comfort food mac and cheese. Although I wouldn’t consider this healthy by any means, it was delicious and tastes like the real thing. I think the less processed food in your diet, the better. If you want to cheat, then this should  take care of the craving without the guilt.

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Gluten free apple crisp

I’ve recently just discovered almond flour for baking and making delicious treats. I’m a huge fan of Elana Amsterdam and her book, The Gluten-Free Almond Flour Cookbook. She has many dairy and sugar-free recipes also. I buy my almond flour from the bulk section of Whole Foods or order it online because it is very expensive. Almond flour is very nutritious. It is high in protein, low in carbohydrates and low in sugars. Below is some great info I copied from Elana’s blog called Elana’s Pantry.

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Roasted local squash soup

Last night I created this soup with patty pan squash with a butternut squash that I got from the farmers market Saturday morning. It was the easiest and most delicious soup I ever made. It was so rich and creamy and without all the nastiness of dairy. Here’s how…


2 patty pan squashes sliced
1 butternut squash peeled, cored and chopped
3 large cloves of garlic chopped
1 tablespoon organic butter or earth balance spread
1 tablespoon olive oil
1 tablespoon thyme
1/2 cup almond milk(or more if needed to thin)
2 cups free-range organic chicken broth or vegetable broth

Pre-heat over to 325 degrees

Roast the squash and garlic in a roasting pan with olive oil, salt, pepper, and thyme. Mix it all together with your hands to get it marinated. About 20 minutes or until soft

Let squash cool and then place in a blender with the rest of the ingredients and blend.

Garnish with chives,scallions and sour cream ( I use Tofutti brand non-dairy sour cream)

Butternut squash’s tangerine hue signals a powerhouse of nutrients called carotenoids known to protect against heart disease. The squash also has high levels of beta-carotene which converts into vitamin a, identified as a deterrent against breast cancer. You also get nearly half your daily dose of antioxidant rich vitamin C. It has anti-inflammatory effects because of its high anti-oxidant content.