Archive for July, 2016


July 30, 2016

green-salad-clementine-dressing-mainGREEN SALAD WITH CLEMENTINE DRESSING


4 cups mixed greens;
2 clementines, separated into segments;
1 shallot, thinly sliced;
1 tbsp. pumpkin seeds;
Ingredients for the clementine dressing
½ cup fresh clementine juice;
1 tbsp. apple cider vinegar;
¼ cup homemade mayonnaise;
Sea salt and freshly ground black pepper;

Bring the clementine juice and vinegar to a boil in a saucepan. Reduce the heat and let simmer until reduced by half.
Wait until the clementine juice has cooled down; then combine with the mayonnaise and season to taste.
Divide the lettuce, clementine segments, shallots, and pumpkin seeds equally among your serving plates.
Drizzle with the dressing and serve.

Green Salad With Clementine Dressing



July 30, 2016



1 lb raw shrimp, peeled and deveined
1 bunch purple kale, stems removed and chopped
6-8 leaves Napa cabbage, chopped
1 carrot, shredded
1 bell pepper, diced
1 avocado, peeled and diced
2 mangos, diced
2 green onions, thinly sliced
1⁄3 cup fresh cilantro, chopped
1 tbsp ghee or coconut oil
Sea salt and freshly ground black pepper
Ingredients for the coconut curry dressing
1 cup full-fat coconut milk
Juice of 1 lime
1 1⁄2 tbsp coconut aminos
1 small garlic clove, minced
2 tsp curry powder
Pinch of cayenne pepper, or more to taste
Sea salt to taste

Whisk all of the ingredients for the dressing into a medium bowl.
Taste and adjust the seasoning if desired.
Place the dressing in the refrigerator while prepping the rest of the salad.
In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro.
Toss to mix well and set aside.
Heat a large skillet with the ghee or coconut oil over a medium-high heat.
Season the shrimp with salt and pepper and add shrimp to the skillet.
Cook 1.5 – 2 minutes on each side or until the shrimp are opaque in the center.
Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

Chopped Salad with Shrimp and Curry Dressing


July 29, 2016

strawberry-broccoli-salad-mainSTRAWBERRY BROCCOLI SALAD


  • 4 cups fresh broccoli florets;
  • 2 cup. strawberries, sliced;
  • ¼ cup almonds, sliced;
  • ¼ cup red onion, diced;
  • ½ cup homemade mayonnaise;
  • 2 tbsp. lemon juice;
  • 1 tbsp. raw honey; (optional)
  • 1 tbsp. poppy seeds; (optional)

In a bowl, combine the mayonnaise, lemon juice, honey, and poppy seeds and mix well.
In another bowl, combine the broccoli, strawberries, red onion, and sliced almonds.
Pour the dressing over the salad and toss gently.
Refrigerate and serve cold.

Strawberry Broccoli Salad


July 28, 2016

greek-salad-mainGREEK SALAD


  • 4 tomatoes, roughly chopped;
  • 1 cucumber, roughly chopped;
  • 1 bell pepper, roughly chopped;
  • 1 small red onion, thinly sliced;
  • ¾ cup Kalamata olives;

Ingredients for the greek-style dressing

  • ¼ cup extra-virgin olive oil;
  • 2 tbsp. red wine vinegar;
  • 1 tbsp. fresh lemon juice;;
  • ½ tsp. dried oregano;
  • Sea salt and freshly ground black pepper;


  1. In a bowl, combine all the ingredients for the dressing and stir until well combined.
  2. In a salad bowl, combine the tomatoes, cucumber, bell pepper, and red onions
  3. Drizzle the dressing on top of the salad and give everything a gentle toss.
  4. Serve the salad topped with olives.


July 27, 2016

autumn-cranberry-orange-salad-mainCRANBERRY AND CLEMENTINE SALAD

2.5 oz. fresh spinach;
2.5 oz. baby kale;
3/4 cup celery, chopped;
3/4 cup dried cranberries;
4 eggs;
1 to 2 clementines, segmented;
1 large Granny Smith apple, cored and sliced;
1/4 cup pine nuts, roasted;

Poppy seed dressing ingredients

  • 1/4 cup extra-virgin olive oil;
  • 2 tbsp. apple cider vinegar;
  • 1 tbsp. fresh lemon juice;
  • 1/8 tsp. paprika;
  • 1/8 tsp. onion powder;
  • 1 tbsp. poppy seeds;


  1. Bring a saucepan filled with water to a boil.
  2. Slowly and carefully add the eggs. Cover, remove from heat, and let the eggs cook for 9 to 10 minutes.
  3. Place the cooked eggs in bowl of ice water for 2 to 3 minutes.
  4. Peel and slice the eggs.
  5. In a bowl, combine all the ingredients for the dressing, and whisk until well-emulsified.
  6. In a salad bowl, combine the spinach, kale, apple, celery, cranberries, and oranges.
  7. Drizzle the dressing on top, and toss gently until well coated.
  8. Place the sliced eggs on top, and sprinkle with pine nuts before serving.


Cranberry And Clementine Salad

Garlic Green Beans

July 26, 2016

imageGarlic Green Beans

1 lb. green beans, trimmed
3 medium-large garlic cloves, minced
¼ cup coconut aminos
1 tbsp. rice vinegar
2 tbsp. clarified butter
⅛ – ¼ tsp sesame oil, optional
Sea salt to taste

Bring a large pot of water generously seasoned with salt to a boil over a medium-high heat.
Add the green beans and blanch for 2 minutes.
Transfer to an ice bath to stop the cooking, then drain.
Heat the clarified butter in a sauté pan over a medium-high heat.
Once hot, add the garlic and cook until fragrant, about 30 seconds.
Add the green beans, coconut aminos, rice vinegar, and sesame oil (if using), toss to coat.
Season to taste with salt.
Cook for 3-5 minutes, stirring frequently, until the sauce has reduced and the green beans are just starting to get tender.
Transfer to a serving bowl, drizzle the remaining sauce over the green beans and serve hot.



Mini Hamburger Bites Recipe

July 25, 2016

imageMini Hamburger Bites Recipe

1 1/2 lbs. ground beef;
4 bacon slices, cooked;
10 cherry tomatoes, halved;
1 cup lettuce, chopped;
4 pickles, sliced into 5 pieces each to make 20 discs;
Sea salt and freshly ground pepper;

Preheat a grill or griddle to medium-high.
Form 20 mini patties with the ground beef, and season each patty with sea salt and freshly ground black pepper.
Place the patties on a grill or griddle. Cook for 2 to 3 minutes per side and set aside.
To assemble the burger bites, top each patty with a piece of bacon, lettuce, pickle, and tomato.
Secure each patty with a toothpick, and serve with your favorite condiments.

Mini Hamburger Bites



Easy Mediterranean Pesto Chickpea Salad

July 24, 2016

Chickpea Salad

Easy Mediterranean Pesto Chickpea Salad

For the pesto:
∙ 3 cups organic spinach
∙ 5 large basil leaves
∙ juice of 1 large lemon
∙ 2 tablespoons olive oil
∙ 2 tablespoons roasted almonds
∙ 1 tablespoon grated parmesan cheese
∙ 3 garlic cloves, peeled
∙ 1-2 tablespoons water, to thin pesto
∙ Freshly ground salt and pepper, to taste

For the salad
∙ 2 cans chickpeas, rinsed and drained
∙ 1 can black beans, rinsed and drained
∙ 1 cup grape tomatoes, halved
∙ 1/4 cup diced red onion
∙ 1/4 cup crumbled feta

In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
Next make the salad by adding chickpeas, beans, tomatoes, and diced onion to a large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.


July 23, 2016


COCONUT BERRY POPSICLES – Something for the weekend…


Place all ingredients in a blender and blend until smooth.
Transfer mixture into 6 popsicle molds, paper cups, or small tumblers. Place in the freezer.

When half frozen, stick in a popsicle stick and leave in the freezer until completely frozen.

Avocado and Coconut Popsicles

July 22, 2016


Avocado and Coconut Popsicles

2 ripe avocados

400ml organic coconut milk
¼ cup coconut oil
¼ cup coconut nectar (or sweeten to taste)
2 tsp freshly squeezed lime juice
1 tsp vanilla extract

Combine all ingredients in a blender and blend until creamy.
Pour into popsicle molds.
Freeze for 1½ to 2 hours.

Run popsicles under warm water to remove smoothly.