All posts in Recipes

Wellness Wednesdays: Citrus Roasted Carrots (giant salad!)

Roasted Carrot Salad

Citrus Roasted Carrots
Quinoa Pilaf: White Lima Beans & Currants

Arugula & Radicchio Salad
Hazel Nuts & Orange Champagne Dressing

farmers market

Preheat the oven to 425
Scrub and slice the carrots lenghtwise
Toss the carrots with evoo, salt, pepper and orange zest
place cut side down on a foil lined baking sheet (with melted coconut oil) and roast for 20 minutes, or until for tender
Meanwhile, cook the quinoa and beans.  Drain and toss together with currants and lemon olive oil
Thinly slice the radicchio and toss with arugula
Toss with a homemade orange dressing
Chop together hazelnuts and parsley – mix with orange zest, evoo and salt
Plate and enjoy warm or at room temp!

Wellness Wednesday: 3 Recipe we ALL can agree on

These recipes are simple, nutritious and perfect for anyone avoiding –
gluten, dairy, sugar, eggs, grains or legumes 
(almost paleo, however I used sweet potatoes – apparently our paleolithic ancestors cooked meat but not potatoes. whatever.)

Simply omit the animal protein and double the portion size for a deliciously healthy Vegan or Vegetarian variation.

You know what?  I’m shifting the perspective here… Whether you’re avoiding certain ingredients or not –  these are just delicious recipes I know you’ll love, and will leave you feeling nourished, energized and satisfied (not bloated and heavy)!

The common thread here is WHOLE, SEASONAL, ORGANIC ingredients…

  • Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri
  • Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
  • Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Honey Harissa Salmon ~ Roasted Root Veggies ~ Jalepeno Lime Chimichurri 
Combine harissa, lime and honey to taste.  Marinate over salmon.  Cook flesh side down for a few minutes in a skillet.  Flip and cover the pan with a lid and continue to cook for 3-5 minutes.
Chimichurri:  Blend: Cilantro, lime and jalepeno with olive oil and a bit of honey – season with s&p.
Toss with roasted root veggies like sweet potatoes, beets and carrots
Thai Shrimp Skewers ~ Rainbow Veggies & Cauliflowre “Rice” ~ Sweet&Spicy Almond Sauce
Sweet&Spicy Almond Sauce: Blend Almond Butter, Lime juice, hot sauce, red thai chili paste, honey, rice wine vinegar and hot water.
Cauliflower “Rice”:  Finely chop cauliflower and steam.  finely shred rainbow carrots, snap peas, bell peppers and cabbage.  Saute with ginger and scallions.
Pecan Crust Chicken ~ Zucchini “Spaghetti” ~ Vegan Kale Pesto
Kale Pesto:  Blend Kale, Nutritional yeast, lemon, pine nuts, almonds, olive oil, and season with salt and pepper.
Zucchini “Spaghetti”: using this amazing Julienne Peeler to make zucchini pasta and saute with coconut oil and pesto.
Pecan Crusted Chicken.  Coat Chicken strips in egg whites and finely chopped pecans – bake on parchment paper lined baking sheets – 400 for 10 minutes on each side.

Wellness Wednesdays: Paleo Pancakes


Hello Friends,

So, what in the world makes a pancake “Paleo” ?
They’re dairy free and grain free! Seems almost impossible, right?
(note: I am NOT supporting the paleo diet as a healthy lifestyle choice)

Unlike your typical order of short stacks, which give you a sugar rush that is immediately followed by having to take a nap, these little buggers have just the right amount of fat, carbs and protein to keep you energized and satiated for hours.

I created these light and airy pancakes for our 10 Day Health Challenge Spring Guide and my bet is they become your Sunday staple too 🙂
(you can still get the 40+ healthy recipes here)

So, what’s in them….


Paleo Pancakes 

1 ripe banana
2 T nut butter (walnut pictured)
1 egg
½ t vanilla extract
½ t cinnamon (or more) to taste
¼ t sea salt
1 t coconut oil

Toppings: honey, nuts/seeds & coconut



1) Mash banana with a fork and mix in the nut butter and cinnamon

2) Scramble the egg with vanilla and salt and add to the mixture. Combine well

3) Melt the coconut oil in a nonstick pan, pour in half of the batter and cook for about 2 minutes on each side. Repeat with other half of the batter.

4) Serve topped with a drizzle of honey and slivered almonds

Endless Variations:
you can switch up nut butters
use almond extract in place of vanilla
add blue berries along with 1 T of flaxmeal
pumpkin spice for cinnamon
coconut milk for honey on top
maple & pecans in place of honey & almonds


Wellness Wednesday: Spring Scallops

Scallops with Spring Veggie Pilaf Ingredients:
Coconut oil
1 crookneck squash or zucchini
chopped ½ bunch asparagus
chopped ½ cup chopped green beans
¼ cup veggie broth
¼ cup cooked quinoa

1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil and saute veggies until cooked, about 5-7 minutes.
2) Add quinoa and veggie broth to the pan. Cook for another few minutes and season with sea salt and fresh pepper. Cover with a lid and keep warm while you make the scallops
3) Pat the scallops dry and season with salt and pepper. Melt 1 T of coconut oil in a small pan and add the scallops to the hot pan. Sear for 3 minutes without disturbing, then flip, and sear for another 3 minutes. Scallops should be well-browned on both sides.
4) Prepare a plate the warm veggies and top with scallops.




Wellness Wednesday: A little Papillote de Provençal :)

Meaning a little packet of Provence
 one of my favorite ways to cook fish is provencal or Mediterranean style:
capers, olives, tomatoes, rosemary and white wine
it’s heavenly combination!
Cooking fish in a parchment paper packet is wonderful for many reasons:
-simple with very little hands-on time.
-healthy way of cooking because the fish is steamed in it’s own juices.
-They are fun to serve at dinner parties, guests are impressed.
-you can customize the packets…Someone doesn’t like capers? No, biggie, leave ’em out!
-And the possibilities of herbs, vegetables and fish you can use are endless!
This dish is a perfect example of when I cook and not use a recipe or really pay attention to quantities. It’s really up to you and your preferences.  If you really like capers, add more! Or use thyme in stead of rosemary if that what you have on hand.  So, with that said, I’l list the ingredients but don’t pay too much attention to the quantities- make it how you like!
Serves 4
1/2 cup of cherry tomatoes halved
1/4 cup kalamata olives, halved or chopped
2 T capers
1 T rosemary
2 T white wine
4 pieces of cod
2 cups of a cooked grain
Preheat oven to 350
Now the fun part- assembly!
In a bowl combine the fist 5 ingredients
Cut 4 pieces of parchment paper into large oval shapes, as wide as the length of fish
Fold the paper in half
Place 1/2 a cup of rice right beneath the fold
Season the fish with salt and pepper
Top rice with fish
Evenly top the fish with your caper olive combo
Fold over the parchment paper and crumple close the packets
Place them on a baking sheet
Bake for 20-25 minutes
Careful when opening, steam is hot
This is nice served with roasted asparagus
While the fish is cooking toss asparagus with olive oil, minced garlic, salt and pepper
Spread on a baking sheet
When you take the fish out, turn the oven to broiler, and put in the asparagus
Set the timer for 2 minutes
Meanwhile, open the fish packets and plate them
Toss the asparagus again and return to the broiler for 1-2 minutes
Divide asparagus evenly among the plates with fresh lemon

Wellness Wednesday: Put An Egg On It!

Hello Friends,
Thought I’d share with you my current favorite Go-To-Meal:
I roast loads of veggies and #PutAnEggOnIt
(I’d rock that # bumper sticker)

poached on miso roasted veggies
roast kabocha, sweet potatoes, snap peas & kale in miso dressing
serve cabbage & chickpeas with a bit of miso dressing
“Perfectly Poached” recipe HERE

Miso Dressing: 1/4 cup miso paste, 1 T honey, 1 T sriracha, juice of 1/2 a lime, 1 T mirin, 1 T tamari (serving 4)

roasted in a nest of cauliflower & kale
with lemon zest & chili flakes

seriously, less hands on time than scrambling!
checkout my recipe HERE

baked in a portobello mushroom
with fresh herbs (optional parmesan)

this works wonders in an avocado too


Wellness Wednesdays: Hello from Uruguay & World’s Healthiest Oatmeal

Hola from Punta Del Este, Uruguay!

(You can read about this beautiful city and the Formula E  Race I’m attending here

But we’re not interested in race cars 🙂 lets talk food!

Making time to have a healthy breakfast can be tough, especially during the holidays and while traveling.  I mean, you can only eat like this for one or two days before feeling like a complete log.
But traveling with and keeping on hand “staple power foods”  and knowing what to keep in your hotel room and home pantry can make all the difference between feeling exhausted or energized by noon!

We just RAN 10Ks yesterday  along the water which I had no idea I was even physically capable of doing –  I’m telling you, it’s the chia seeds man, they’re magic 😉

Below I’ve included every ingredient and it’s MEDICINAL and NUTRITIONAL information- they’re LOADED with HEALTH BENEFITS! 

Just add hot water!

– Oats, Walnut Butter, Banana,  Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder

– I travel with a baggie of mixed Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder
– Individual nut butters are great too
– Pick up oats, hearty bread, whole fruit and mixed nuts/raisins from your local grocery store
World’s Best Hotel Oatmeal:
Not only is this easy enough for a 2 year old to make (attention: hot water) but EVERY ingredient is whole, from the earth and provides health benefits!

Oats: Proven to help lower bad cholesterol and boost good cholesterol. Low on glycemic index. Vitamins E and B, magnesium, calcium and iron

Banana: Potassium and vitamin C transport oxygen around the body to renew and revitalize the skin.  Potassium, C and B6 are good for heart health.  Good for athletes, bananas support performance, recovery, muscle repair

Walnuts:  Fiber, Vitamin B, omega-3, antioxidants

Honey: Raw honey help reduce inflammation. Natural sweetener

Cinnamon: Antibacterial and anti-fungal, combats indigestion and bloating, stabilizes blood sugar.


Wellness Wednesdays: 3 Make Ahead Grab n Go Breakfast Recipes

The most frequent question I get is, “what can I make in the morning that is fast and healthy?”  So here we have it:

3 Breakfast Recipes:
Prep on Sunday + Grab n Go during the week!

Chia Hemp Porridge 
I make this EVERY morning! I even take it camping and on every flight.  I’ve never shared this recipe for the fear people will think I am a weirdo hippie…I mean, hemp protein powder in porridge is a bit strange. It is delicious, satisfying, satiating, healthy  and I guaranty you’ll love it.  And best of all, it can be prepared in jars or sandwich baggies weeks in advance.
Ingredients: 1/4 cup Hemp Protein powder (super high in fiber too).  2 T chia seeds.  2 T oats.  1 t coconut oil.  vanilla and cinnamon to taste.  Add boiling water  to the jar and let sit or cook on the stovetop on low until nice and gooey.

For the paleo people and meat eaters…
Mini Frittatas: 

Fill non stick muffin tins with veggies like:
kale.  spinach.  zucchini.  sun dried tomatoes.  feta.  bell peppers.  artichokes.
whisk eggs and poor over.
Bake at 350 for 20 minutes.
Keeps 5 days in the fridge
Enjoy at room temp or warm.

Medjool Dates, Almond Butter & Chia Seeds
My second favorite breakfast.  This is perfect early in the morning when you are not quite ready for a meal but you’re needing a little bit of energy to get you going.  I find this to be the perfect combination of carbs, sugar, fat and protein before a morning workout when I know I wont be having breakfast until around 10am.  Note: 2 have about 200 calories.


Wellness Wednesdays: Buck What? NOT WHEAT :) yah buckwheat is GF!

Hello Friends!

Buckwheat Crackers with Edamame & Avocado Spread

Have you heard of buckwheat?

If not, let me familiarize you with this great grain.  Not only is it a hearty whole grain that transforms into tasty little puffs when cooked, but when milled into a flour it becomes a wonderful gluten free substitute for all sorts of baking….

I recently started experimenting with buckwheat, and to my surprise, have been love, love, lovin it

Why, you ask?

– It’s quite sticky, “glutinous” and “starchy” so does well in recipes that need a lil’ binding love like crackers and crepes.
– The flavor is deep and earthy, but mild enough to still be paired nicely with sweets like buckwheat crepes & Nutella!
– It’s naturally gluten free, high in protein (contains lysin, an amino acid not found in many other plant based sources), high in fiber, B vitamins, copper and magnesium.

Say HELLO to my new favorite grain!

These Crackers are ridiculous!!! 4 ingredients and SO SIMPLE-

Packed Lunch for my friend who just had a baby – that’s avocado edamame spread under the lemon (so excited for the day I can pack my kiddos lunches!!!!)

Buckwheat Crackers with Almond Butter and Banana


Crazy (simple) Crackers:

I promise, these are so easy, after making them once, you’ll never buy crackers again!

Combine 1 ½ cups of buckwheat flour and 1 cup of Almond Flour, ½ teaspoon salt, ¼ cup of hemp hearts.  mix well.  Add ¾ cup of water and 2 tablespoons of olive oil.  Mix well with a spatula.  Divide into 2 balls and and place in the fridge for at least 30 minutes.

Preheat the oven to 375.

Roll out one ball between 2 pieces of parchment paper. Place on a cookie sheet and remove the top piece of paper.  With a pizza cutter, cut into whatever shapes you fancy!  Bake for 20-25 minutes until edges turn golden. Remove from the oven and allow to cool before breaking the crackers.  


Perfect Picnic: 4th of July Menu!


Picnic in Crissy Fields with JuliaNichole and Kate
Photographs by the talented Kim

Hop on over to Nichole at Vanilla Extract for MORE

What You’ll Need: 

Jars: Tyler Florence Store, Mill Valley

Silver Serving Spoon and Knife: Antique Shop

Candles: Pier One Imports

Napkins: World Market Cost Plus

Pizza Tart Pan: Sur La Table

Table Cloth: Anthropologie

Red Cups: Target

Straws: Paper Source

Plates: Grandmothers

Now that you’ve packed your picnic basket,  it’s time you dress the part!

from Southern Charm

Chickpea, Pepper and Feta Salad

Perfect spot for viewing fireworks!

Cornmeal Crust Pizza, Walnut Pesto, Ricotta and Cherry Tomatoes

Jars are perfect (and adorable) for transporting

Coconut Rice Pudding

Perfect view for the fireworks



Wellness Wednesday: Over Night Oats {and my story on self control}

Check out this wonderful breakfast recipe that can be prepared in a big batch on Sunday & enjoyed all week!  {plus: it tastes like an Oatmeal Raisin Cookie!}

This recipe checks all “breakfast boxes”:

  • Healthy

  • Fast & Easy

  • Naturally Gluten Free

  • Dairy Free

  • Whole Ingredients

  • Complete Plant Based Protein

  • No Sugar

  • Delicious

  • Cheap

We’re talking about OVERNIGHT OATS, my friends!!!

Ok, if you know me, you know I do not follow recipes or take notes when I’m cooking… so I’m not exactly sure on the quantities.  But this only proves my philosophy:  cooking can be simple… just add and taste as you are creating, and you can’t go wrong! All you really need to know are the ingredients, you can adjust the quantities to your taste preferences.

Ingredients: {makes a ton}

3 Cups of boiling water
1 cup Steel Cut Oats
2 cup Dairy Free Milk (I’m obsessed with Project Juice’s Almond Mylk – SO rich, creamy & flavorful)
1/2 cup Chia Seeds (and I use buckwheat groats too)
Vanilla Extract
Walnuts or Almonds

In a large Glass container combine the boiling water and steel cut oats.
In a separate container combine the remaining ingredients, except for the nuts.  Mix well.
Let both soak over night.
In the morning mix it all together really well – this is an arm workout!
Divide into jars and top with nuts



My personal story on Self Control

I’m going out on a limb here and being a bit vulnerable by sharing this with you… here we have it, my truth:
I HAVE ZERO SELF CONTROL WHEN IT COMES TO DONUTS. And I’m not embarrassed nor ashamed to admit this to you.

My Story:
Last Friday was International DONUT DAY! My favorite day of the year. But here’s my problem with donuts, I can not stop when I’m perfectly satisfied {after 3 bites} and I will end up eating the entire donut and feeling sick to my stomach.  I’m sure we are all familiar and can relate to some degree.  Whether it’s with chips and salsa, french fries, beer or chocolate… we’ve all done it.
Sure, we could go into the psychology of “why” we overeat and lose control, but I’ll leave that to the experts. {SarahNisha and Jamie are 3 of my close friends who can help you with coming clean with the “why”}

Also, there is a chemical reaction happening in your body/brain when you eat packaged/processed/manufactured foods.   Seriously.  Scientists have created packaged “food” in a lab that when eaten send signals to your brain so that you will keep reaching for more, more and more. Michael Pollan does a good job of explaining that here and elsewhere.

So I have few tips for when you have zero self control like me 🙂
a little silly, I know…
1) Simple: I do not keep “trigger” foods in my house.  I know that I have trouble stopping at one chip & salsa so I just don’t BUY it!  Easy as that.  Out of sight, out of mind.
2)  Ok, you’re going to laugh…. but after I savored a few bites of the apple fritter donut {and was perfectly satisfied, and honestly already feeling sick from the sugar} I put the donut in the sink, poured over dish soap and shoved it down the garbage disposal! haha!  And there you have it. Out of sight out of mind 🙂

Love & Light,



Wellness Wednesday: Perfectly Poached Eggs

recent obsession:

I don’t know why I’ve been avoiding learning to poach an egg all my life.  Maybe because everyone makes it out to be “so difficult”.   I found it to be the easiest thing I’ve recently learned!  Expect to f**k up a few times at first .  But that’s to be expected, it’s just food, no worries.  Before you know it, you’ll be whipping them up with no troubles at all! Practice makes Perfect.

We could spend a lot of time going into the politics around eggs (which I LOVE doing), from cage free to pasture raised or from cholesterol concerns to the perfect protein source…there are a lot of opinions out there around eggs.
My philosophy is: Enjoy everything from nature in moderation (and sure, an occasional apple fritter is fine too!).

I happen to LOVE eggs.  They’re versatile, affordable (well, kind of. $8 farmer’s market pasture raised, ek!) and not to mention, packed with vitamins, minerals and protein.
(However, I would never eat an egg on the airplane, in a random restaurant or from a place I know does not support the humane treatment of animals…see HERE)


What you’ll need:
a slotted spoon
shallow pot of boiling water
paper towels
eggs from happy chickens
distilled white vinegar

What to do:
bring a small pot of water to a boil
lower to a simmer
add distilled white vinegar
crack the egg into a small cup (I used an espresso cup)
slowly drop the egg into the pot of simmering water (I kind of slide it down the side of the pot)
set your timer for 3 minutes
it’s going to look weird and messy in the water- don’t panic
use your slotted spoon to move the whites towards the yolk, keeping the shape looking somewhat uniformed-ish
in the meantime, place a paper towel on a plate
in 3 minutes the egg is cooked (or when the white part of the egg looks firm and not runny)
remove the egg with your slotted spoon to the paper towel to dry for a bit
season with salt and pepper

(if making more than one, you can add eggs 30 seconds apart)

Recipe for above picture: I roasted a sweet potato, chopped greens and almonds in ONE dish in the oven while I made the egg.  If you can do simple math you can learn to cook entire meals in ONE dish.  Oven at 400.  On a large cookie sheet bake the sweet potatoes (I poke with a fork and wrap them in foil).  When the potato has 12 minutes remaining, scoot them to one side of the pan and add the chopped broccolini and kale (tossed with evoo and sp) along with the almonds. (I feel silly for even explaining this)


Whipped it up again for a late lunch yesterday.  Earrings off, computer aside… hello deliciousness!!!! Think I’ll make it again today!


Perfect Pair: Avocado and Grapefruit Salad

Not only is this a delicious salad, but the benefits of the combination will boost your health and slow down aging by reducing cellular inflammation!

Photograph was taken by the talented Eric for my Decadent Detox website – thank you, my friend!

I love learning about foods and their medicinal purposes, and in addition, what foods paired together create an even bigger beneficial bang (than when eaten on their own)!

When I cook for myself, I cook with a purpose and choose foods for their health benefits 🙂 do I always want flax seeds on my yogurt?  No, but I always sprinkle a little on because probiotics (yogurt) need high fibrous foods (flax) to thrive and do their thang’ in our tummies!

When I cook for my clients, it is with these intentions as well…every ingredient I choose serves a specific purpose… I LOVE IT… So fun!

Anyway, I love this combination and have been eating it almost every day down here in Mexico… can making fruit facials….check it out here!

Grapefruits are rich in lycopene, an antioxidant that’s been shown to reduce inflammation and prevent cell damage. But when you pair grapefruit with avocado, the avocado’s healthy fats actually help increase lycopene absorption, making it more available for your body to use. says Dr Oz 

Lately I’ve been enjoying making a Lemon Honey Flax oil dressing for this salad.  I like this Flax oil for dressings.  And anything tastes better with chopped nuts on top and fresh greens.

More powerful combinations here on Men’s Health

That’s called passionate about your work! Eric in his element


Banana Bread: {paleo, gf & no sugar}

What to do with a ton of bananas on a rainy Saturday morning?  Make banana bread obviously!

I topped these little warm loaves of heaven with organic ricotta, warmed honey and toasted coconut.  Good Mornin!

I LOVE  baking….I have so much fun experimenting with alternative flours and substitutes for sugar (honey, apple sauce, maple syrup etc).  Anyone who knows me, knows I can not follow a recipe for the life of me… so I used this wonderful  recipe here and included coconut flour and Bob’s Redmill biscuit flour for a little extra lovin fluff!

I think the bananas were plenty sweet to I did not bother adding the honey to the recipe.

Paleo Banana Bread:

3 mashed bananas (1.5 cups)

3 large eggs

1 T vanilla

1/4 cup butter

1 cup almond meal

3/4 cup coconut flour

1/4 cup Bob’s Redmill Baking Flour

1/2 t celtic sea salt

1 t baking soda

Blend first 4 ingredients.

mix in dry ingredients

scoop bater into a greased loaf pan  (I used minis)

Bake at 350

55-65 minutes for loaf pans, about 35 minutes for minu loaf pans