Chick pea, Avocado, and Feta Salad

April 1, 2019

Chick pea, Avocado, and Feta Salad   Print Prep time 15 mins Total time 15 mins   Recipe type: Salad Serves: 4 Ingredients 2 cups Chickpeas (cooked, drained and rinsed) ½ Cucumber (diced) 4 stalks Green Onion (chopped) ¼ cup Parsley (chopped) 1 Lime (juiced) ¼ cup Feta Cheese (crumbled) 1½ tsps Extra Virgin Olive Oil Sea Salt & Black...

Read More

Mediterranean Buddha Bowl

April 1, 2019

Mediterranean Buddha Bowl   Print Prep time 10 mins Total time 10 mins   This is a great salad to Meal Prep for the week. Here are tips on how to prep it for easy grab and go salads during the week. Meal Prepping Tips: Make 1 cup of quinoa. It will stay good in the fridge for 5 days....

Read More

White Bean, Spinach & Tomato Salad

March 26, 2019

White Bean, Spinach & Tomato Salad   Print Cook time 10 mins Total time 10 mins   Serves: 2 Ingredients 1 tbsp Extra Virgin Olive Oil ¼ cup Shallot (diced) 2 Garlic (cloves, minced) 2 cups White Navy Beans (cooked, drained and rinsed) 4 cups Baby Spinach (chopped) 1 Tomato (medium, diced) Sea Salt & Black Pepper (to taste) Instructions...

Read More

Sunbutter Cookie Dough Bites

February 28, 2019

Sunbutter Cookie Dough Bites   Print Prep time 15 mins Total time 15 mins   This snack recipe is adapted from the Oh She Glows cookbook. These make great snacks anytime and the way I do them makes them nut-free so great at school or on-the-go. You can certainly use any other kind of nut butter you have on hand....

Read More

Sweet Potato Quinoa Stew

October 19, 2017

Sweet Potato Quinoa Stew   Print Prep time 5 mins Cook time 30 mins Total time 35 mins   Author: Carolyn Recipe type: Soup Cuisine: Mexican Serves: 4 servings Ingredients 3 cups organic vegetable stock 1 tbs olive oil 2 tablespoon Mexican spice mix like organic spicely 1 can or jar of diced tomatoes 1 jalapeño ½ onion ½ cup...

Read More

Spaghetti Squash

October 19, 2017

Preheat oven to 400 Fill a baking pan with 1 in of water Cut the spaghetti squash in half Place the squash seed side down in the pan Cover with foil and bake for 25-30 minutes Remove from oven and when cool enough to handle, scrape seeds out of the center Scrape the insides out with a fork and serve!

Spiraled Carrots with Peanut Vinaigrette, Cilantro and Mint

May 4, 2017

Have you seen spiralized and rice vegetables pop up all over the place? They are fun and delicious and sometimes they can be a good buy in the store and then you get home and don’t know what to do with them. Here is a delicious recipe that was actually inspired by a sample at Trader Joe’s to showcase their...

Read More

Baby Kale Salad with Mint Vinaigrette

May 4, 2017

4-6 heaping cups of baby kale or arugula (I did a mix of both) 1/4 cup lightly toasted pinenuts 1 english cucumber cut into quarter moons For the dressing 1 lemon – juice and zest (if it is a small lemon, you might need 2 for the juice) 1 cup good olive oil 10-12 fresh mint leaves, chopped chiffonade style...

Read More

Smooth O-range-Mint

May 4, 2017

Smooth O-range-Mint 2 servings 1/2 banana 2 small clementines or 1 orange 1/4 avocado 1/2 cup frozen kale 1/2 cup ice 4-5 fresh mint leaves 1 tsp bee pollen (great for allergies!) 1 tbs hemp seeds 2 tsp Maca (optional) 1 cup + coconut water or non dairy milk to your desired thickness Put all ingredients in a blender and...

Read More

Pumpkin Pie Smoothie

October 10, 2016

1 1/2 cups non dairy milk 1 frozen banana 1/2 cup canned pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon ground flaxseed 1 cup ice 1/2 teaspoon 100% maple syrup (optional) 1-2 tablespoon hemp seeds (optional for protein)  Blend all the ingredients in a high power blender and enjoy!