Sides Uncategorized

Herb Roasted Cauliflower

Looking for a healthier side dish for Thanksgiving? Or just a great recipe for any time of year? This is a super simple recipe that’s sure to please 🙂


  • 1 large head cauliflower, cut into bite-sized florets
  • 1  onion or shallot, diced 
  • 1/4 cup green onions
  • 2 cloves garlic (minced)
  • 1/4 cup olive oil 
  • 1/2 tsp herbed poultry seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1 tsp sea salt 
  • 1/4 tsp black pepper



  1. Preheat the oven to 450°F. Line a baking sheet with foil and spread a Tbsp of olive oil over the pan to keep from sticking. 
  2. In a large bowl, combine the cauliflower, onions, and garlic. Toss with olive oil, herbed poultry seasoning, sage, thyme, sea salt, and black pepper.
  3. Spread the mixture in a single layer on the lined baking sheet. Roast in the oven for about 15 minutes or until cauliflower begins to brown. 
Recipe adapted from



Sides Uncategorized

Marinated Kale and Rainbow Slaw


  • I bunch kale
  • 4 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1 bulb kohlrabi, peeled (don’t know what kohlrabi is, see below!)
  • 4-5 rainbow carrots
  • 1 apple
  • ⅓ cup raisins
  • 1 tsp. sea salt
  • ½ tsp. ground pepper


  1. Wash and cut the kale into bite size pieces (removing the stalk) and scrub other vegetables well
  2. Place the kale into a large bowl and coat with 2 Tbsp olive oil and 2 Tbsp lemon juice. Massage well to tenderize the leaves.
  3. Cut the kohlrabi and rainbow carrots into smaller pieces and place in food processor and pulse 2-3 times or grate well.
  4.  Add to a separate bowl or mix with kale.
  5. Chop apple into small pieces and add to kohlrabi and carrots.
  6. Lastly add raisins, remaining olive oil, lemon juice, salt, and pepper and mix together well.
  7. You can either leave the kale and rainbow slaw separate and add some slaw to the kale when serving or go ahead and mix together.

Makes a great addition to any meal!


Sooo, what the heck is kohlrabi you ask?

It’s part bulb, part greens and like a cross between a radish, jicama, broccoli, and collard greens. Try it raw or roasted!


Apps/Snacks/Treats Breakfast Uncategorized

Winter Squash Breakfast Bowl

Makes 1 Bowl 

What?!? Squash for breakfast?! The sweetness of winter squash combined with various textures makes this dish a satisfying way to start the day.


  • Acorn Squash (can also use butternut squash, pumpkin, sweet potatoes, etc)
  • 1 Tbsp Coconut Oil
  • 1 Can Full-Fat Coconut Milk (can also use almond, cashew, or other non-dairy alternatives) *I used about 1/4 cup and saved the rest for later
  • Dash Cinnamon
  • Toppings of Choice (I used the following today)
    • unsweetened coconut flakes
    • raw walnut halves
    • raw cashews
    • raw sunflower seeds
    • hemp seeds
    • frozen mixed berries


  1. Preheat oven to 375ºF
  2. Carefully cut squash in half and scoop out the seeds (can also roast the seeds for a healthy snack!)
  3. Place about 1 Tbsp of coconut oil in each half and place on a baking sheet
  4. Bake for about 25-35 minutes depending on your oven (squash should be very tender and skin should start to wrinkle)
  5. Once squash cools, scoop out the flesh (can place in refrigerator for later and reheat in the morning or make bowl immediately)
  6. Mash squash with a fork and add desired toppings, non-dairy milk, and a sprinkle of cinnamon
  7. Enjoy!



Apps/Snacks/Treats Sides Uncategorized

Sweet & Savory Roasted Carrots

So I am not much of a “cooked carrot” person but this recipe may have changed my mind! I found the recipe and adapted it a bit 

These root vegetables are sweet and make the perfect fall treat (I’m a poet and didn’t even know it)!


  • 1 bunch of colored carrots (I used orange and purple)
  • 1/4 cup ghee/clarified butter/or grass-fed butter (I like Pure Indian Foods ghee)
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • Sea salt (as desired)


  1. Preheat oven to 375ºF.
  2. Wash, scrub and cut carrots into 1 inch sections.
  3. Place in a medium bowl and toss with melted ghee, nutmeg, and sea salt.
  4. Mix well until carrots are fully coated.
  5. Bake at 375 degrees for about 45 minutes.
  6. Enjoy!



Entrees Uncategorized

Italian Sausage Stuffed Zucchini Boats

Quick, simple, and delicious dinner!

Serves: 4  


  • 2 small zucchini
  • 4 Italian sausage links, removed from casings
  • 1 tsp olive oil
  • 1/2 onion
  • 2 tsp minced garlic
  • 4 mini sweet mini peppers (or 1 large bell pepper)
  • 1 cup pizza or spaghetti sauce
  • 1/2 cup shredded mozzarella cheese, optional.


  1. Preheat oven to 375ºF.
  2. Cut ends from zucchini and slice in half.
  3. Remove center portion from zucchini and set aside.
  4. Place zucchini halves in shallow baking pan with 1/2-in. water and place in preheated oven for about 15 minutes.
  5. Meanwhile, dice onion, peppers, and middle portion of zucchini that was set aside.
  6. Heat 1 tsp olive oil in large skillet pan and add onion and minced garlic until translucent and fragrant. Add peppers, zucchini and sausage and cook until sausage is cooked through.   img_0386.png
  7. Once zucchini halves are done, remove from oven and drain excess water.
  8. Pour pizza sauce around bottom of baking pan, add sausage mixture, and top with remaining sauce. Sprinkle mozzarella cheese over top, cover with foil and bake for about 15 more minutes.                               img_0387.png
  9. Remove foil, put oven on BROIL and cook for another 2-3 minutes or until cheese is browned (if using).
  10. Cool and enjoy! img_0388.png


Entrees Uncategorized

One Pot Ground Pork Stir Fry

img_2480 Great comfort food for a chilly night! 


  • 1 pound ground pork (or other ground meat)
  • 1 medium onion, sliced into wedges
  • 1 cup cauliflower
  • 3 Tablespoons fresh ginger, grated (or ground ginger)
  • 4 cloves garlic, minced or grated
  • 3 cups leafy greens (I used kale)
  • 3-6 Tablespoons Tamari (wheat-free soy sauce)
  • 1 Tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt & pepper, to taste


  1. Heat a large pan over med-high heat. Place ground meat in the pan and cook thoroughly. Drain off extra liquid if desired.
  2. Add the onions and garlic and sauté until onions are translucent. Add the cauliflower and cook for about 5 minutes more.
  3. Add the ginger, garlic, rice vinegar, red pepper flakes, Tamari sauce, and the leafy greens, until wilted.
  4. Add salt and pepper, to taste.
  5. Enjoy in lettuce cups, over rice, or by itself!
Notes: You can substitute other vegetables in place or in addition to the cauliflower, such as bell peppers, green beans, broccoli, sweet potatoes, squash, etc.

Entrees Sides Uncategorized

Harvest Salad

The best things about salads is that you can make them your own. I went through the leftovers, and made this beautiful creation in about 5 minutes flat! img_2339


  • Spinach (or green of choice)
  • Acorn squash, cubed (could sub sweet potato or butternut squash)
  • Handful of almonds
  • Handful of pomegranate seeds
  • Feta cheese crumbles
  • Sprinkle of ground flax seed


  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp local maple syrup

Toss and enjoy! 

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

Sweet Potato & Pepper Skillet


  • 1/4 cup olive oil
  • 6 sweet potatoes, cubed
  • 2 large peppers (any color, diced)
  • 1 large sweet onion
  • salt and pepper, to taste


  1. Heat oil in a large skillet over medium-high heat, and fry sweet potatoes for about 5 minutes.
  2. Add peppers and onions. Season with salt and pepper.
  3. Cook for at least 15 minutes or until tender, turning sweet potatoes frequently.
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!

Sides Uncategorized

Cauliflower Rice


  • 1 large cauliflower (makes 2 large servings, or 4 side dish portions)
  • 1 garlic clove, minced
  • 1 Tbsp olive or coconut oil
  • salt & pepper, to taste


  1. Rinse cauliflower under cool water and dry well.
  2. Use a food processor to pulse the cauliflower until it is a course texture. If you don’t have a food processor, using a cheese grater or knife to cut the cauliflower to small pieces can work as well.
  3. Heat the oil in a skillet over medium heat.
  4. Sauté garlic for several minutes, or until fragrant.
  5. Add in the cauliflower rice and continue to sauté for 4–5 minutes.
  6. Season with salt and pepper, and serve in place of rice with a stir fry, or as a bed of “cauliflower rice” under your favorite protein (fish, chicken, or other meat or meat alternative of choice).

*Note: Don’t expect cauliflower rice to taste like rice, nor am I against rice in any way. Cauliflower rice gives a lower calorie, grain-free option to your favorite dishes. If you don’t like cauliflower, you probably won’t like cauliflower rice 😉  

Apps/Snacks/Treats Entrees Uncategorized

Simple Eggplant Pizzas


  • 1 eggplant
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • 2 tsp Italian seasoning
  • 1/3 cup parmesan cheese
  • 1/3 cup low-fat mozzarella cheese


  • 2-3 tsp olive oil
  • 3 garlic cloves
  • 1 can petite diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano


  1. Cut off ends of eggplant and cut into 3/4-inch slices. If desired, place on a double layer of paper towels and sprinkle both sides with salt to draw out the water.
  2. Preheat oven to 375F.
  3. While oven preheats, begin the sauce. Heat 2-3 tsp olive oil and sauté garlic. When the garlic becomes fragrant, add diced tomatoes, Italian seasoning, and dried oregano and simmer until thickened.
  4. Wipe salt from eggplant and lay eggplant on a greased baking sheet. Brush with olive oil and seasonings.
  5. Roast for about 25 minutes.
  6. Top with sauce, cheese, and seasonings and place back into the oven for a few minutes, allowing the cheese to melt.
Apps/Snacks/Treats Uncategorized

Roasted Sweet Potato Wedges with a Kick!


  • 3-4 medium-sized sweet potatoes
  • 2-3 tablespoons olive oil
  • garlic salt (or salt + garlic powder), to taste
  • pepper, to taste
  • 1/2-1 tablespoon chili powder depending on how much of a “kick” you want them to have


  1. Preheat oven to 400F.

  2. Cut sweet potatoes in evenly-sized (as much as possible) wedges and place in a Ziploc bag.
  3. Add olive oil, garlic salt, pepper, and chili powder to bag with sweet potato wedges and shake until coated.
  4. Spread out in a single layer on a baking sheet and bake for about 25-30 minutes.
  5. Enjoy!

Apps/Snacks/Treats Uncategorized

Roasted Romanesco & Root Vegetables


  • Cauliflower, Broccoli (or it’s fun cousin, Romanesco!), parsnips, sweet potatoes, beets, rutabaga, you name it!
  • Olive oil
  • Salt & Pepper
  • other herbs and spices of choice


  1. Preheat oven to 400F.
  2. Toss raw cut veggies in olive oil, salt, pepper, and herbs of choice.
  3. Place single layer of veggies on a foil-lined baking sheet and bake for 30-40 minutes.
  4. Enjoy 🙂
Entrees Uncategorized

Cabbage Enchiladas


  • 1 lb. Ground Beef
  • 1 Small Onion, Chopped
  • 1 Clove Garlic or Garlic Powder
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • ~1 jar (8-10oz.) Enchilada Sauce (or make your own)
  • 1 Medium Head Cabbage


  1. In a large pot, bring 3-4 cups of water to a boil..
  2. Remove leaves from core of the cabbage and place leaves in boiling water.
  3. Reduce heat and cook until leaves are soft and tender.
  4. While cabbage leaves are softening, place ground beef, onion, sea salt and pepper in a medium-sized skillet and cook until beef is cooked through.
  5. Remove from heat and add crushed garlic clove or garlic powder.
  6. Pour a thin layer of enchilada sauce into the bottom of a glass baking dish.
  7. When cabbage leaves are ready, carefully remove one cabbage leaf at a time, fill with beef mixture, roll tightly and place in baking dish.
  8. Cover cabbage rolls with remaining enchilada sauce and bake at 350 degrees F for 20 minutes.
  9. 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