Sides Uncategorized

Sweet Potato, Parsnip, & Cauliflower Mash


  • 3 lb. sweet potatoes
  • 1 large cauliflower
  • 2 parsnips
  • ⅓ cup olive oil, or oil of choice
  • 2 cloves garlic
  • salt & pepper, to taste
  • ¼ cup unsweetened almond milk, or milk of choice
  • Paprika, for garnishing


  1. In a large pot, combine sweet potatoes, parsnips and several dashes of salt. Add enough cold water to cover vegetables and bring to a boil.
  2. Once boiling, reduce heat, and add cauliflower. Simmer for about 15 minutes or until potatoes, parsnips, and cauliflower are very tender.
  3. Once vegetables are tender, drain vegetables well and return to empty pot.
  4. In batches, in a food processor or with a potato masher, purée vegetables until smooth and transfer to large bowl.
  5. Add salt, pepper, garlic, oil, and milk and stir well.
  6. Top with paprika and enjoy!
Sides Uncategorized

Sautéed Rainbow Chard with Pine Nuts

This recipe is so simple but looks so gorgeous! Simply add a little olive oil in a pan, remove stalks from chard and add the leafy greens to the olive oil over medium-heat. Sprinkle with some salt, pepper, garlic powder, pine nuts, and fresh parmesan cheese & ENJOY!

Apps/Snacks/Treats Uncategorized

Summer Peach Salsa

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Entrees Uncategorized

Gluten Free Breaded Chicken & Roasted Balsamic Brussels Sprouts



  • 4 medium-sized chicken breasts
  • Salt and pepper, to taste
  • 2 eggs
  • 1 cup gluten free bread crumbs or Panko (I used Aleia’s Gluten Free Panko)
  • 1 Tbsp paprika


  1. Preheat oven to 375F.
  2. Prepare a foil-lined baking sheet for the chicken breasts.
  3. Place chicken breasts on baking sheet and lightly sprinkle with salt and pepper.
  4. In a small bowl, prepare 2 eggs for dipping the chicken.
  5. In a Ziploc bag, or separate bowl, mix Panko, paprika, and salt and pepper.
  6. One at a time, dip chicken breasts into egg mixture and then into the Panko mixture to coat well and place on baking sheet.
  7. Once all chicken breasts are coated and on the baking sheet, bake for about 15 minutes.
  8. Flip over and bake for an additional 7-10 minutes, or until juices run clear and center is no longer pink.
  9. Enjoy with Balsamic Brussels (recipe below).



  • ~3 cups fresh or frozen brussels sprouts (I used frozen)
  • 1-2 Tbsp olive oil
  • Salt and pepper, to taste
  • Balsamic glaze


  1. Preheat oven to 375F.
  2. Drizzle brussels sprouts with olive oil and sprinkle with salt and pepper.
  3. Toss to coat.
  4. Place on foil-lined baking sheet in preheated oven for about 20 minutes.
  5. Remove from oven. Once plated, drizzle with balsamic glaze and enjoy!
Entrees Uncategorized

Grilled Zucchini Lasagna with Homemade Pesto


For the Pesto:

  • 1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
  • Small handful of basil or parsley
  • 3/4 cup olive oil
  • 1/3 cups walnuts
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2-3 garlic scapes or 2 cloves garlic
  • 1 tsp sea salt

Other Ingredients:

  • Low sodium tomato sauce
  • 2-3 zucchini
  • crumbled Italian sausage
  • Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)


  1. Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
  2. In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
  3. Preheat oven to 375F.
  4. Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
  5. Remove foil and cook for 5-10 additional minutes.
  6. Let dish sit to cool for ~5 minutes and enjoy!


Entrees Uncategorized

His & Hers Buddha Bowls


  • Whatever is in the fridge!
  • but if you want some ideas…
    • mixed greens (base)
    • assortment of colorful veggies such as rainbow carrots, sugar snap peas, radishes
    • spelt berries (or any whole grain such as quinoa, brown rice, bulgar wheat, etc.)
    • source of protein (hard boiled eggs, grilled chicken)
    • walnuts
    • raisins
    • dollop of homemade pesto (see recipe under Grilled Zucchini Lasagna)
    • side of fresh sliced strawberries

Homemade Dressing:

  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • sprinkle of garlic power, sea salt, pepper, and basil