Lemon Roasted Asparagus & Peppers

I'm Back!  Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog Aroma Nurse ) & have discovered Costco.  Yup, that about sums it up. But seriously, Costco is  amazing!  A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives.  It is so rewarding & inspiring to speak with each & every one of you!  Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish.  It is officially the first day of spring after all!  Enjoy!

Perfect to accompany any meal this spring!!!

Ingredients:
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
2 large red bell peppers, washed, cored, and cut into thin strips
1-2tbs organic extra virgin olive oil
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post here.  To purchase go to My DoTerra Wellness Store)
1/4c parmesan cheese (optional)
Sea salt & fresh cracked black pepper to taste

Directions:
1. Preheat oven to 450 degrees.  Line a baking sheet with nonstick foil.  Spread veggies evenly over the baking sheet.
2. In a small bowl mix lemon essential oil and olive oil.  Pour over veggies and toss.  Sprinkle salt and pepper over the top.
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20.  You want them to begin to brown on the bottoms and be fully cooked.  If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts.  Enjoy!  Enjoy!  Enjoy!  I've made these 3 times already.

Summer Squash Soup w Fresh Garden Herbs

Many of you know how I love my pureed vegetable soups.  This one is simple and uses all fresh summer ingredients straight from your garden (or farmer's market for you brown thumbs out there).  I served this as a starter course to a delicious summer meal but would also be delicious by itself.  Using water instead of chicken stock, this recipe really highlights the fresh vegetables and herbs of summer.  I know what you are thinking:  Soup in the summer?  Yes!  It's delicious and, according to traditional Chinese medicine, this is a cooling soup which will help balance the heat in your body.  Go ahead; give it a try!

Another delicious healing soup to add to your collection!

Ingredients (Serves 2):
1 small yellow onion, chopped
1tbs extra virgin olive oil
2tsp minced garlic
4 yellow squash, cut into 1/2" rounds
1 handful cilantro, leaves and stems, chopped
1/4c fresh basil, chopped
1tsp corriander
1/2tsp red pepper flakes (optional)
1/2tsp salt plus more to taste
2c filtered water plus more if needed to blend
1/2 lime

Directions:
1. In a large soup pot, heat oil over medium high heat.  Saute onion for about 5 minutes, add garlic and continue to cook stirring occasionally until onion begins to brown.
2. Add in corriander and stir until fragrant, about 1 minute.  Add yellow squash, cilantro, basil, red pepper flakes, and salt.  Pour in 2c water.  Bring to a boil, stir well, and cover.  Bring soup to a simmer and cook 15-20 minutes or until squash is very tender.  Squeeze in some fresh lime juice and turn off eat.
3. Using an immersion blender, blend the soup until smooth.  Add water if it is too thick.  Taste and adjust seasonings as needed.
4. Serve warm and garnish with fresh cilantro, basil, or lime wedges.  Enjoy!

Dried Cinnamon Apples & Honeydew Melon

Homemade dried fruit is an excellent snack to take with you anywhere.  The trouble with buying dried fruit is that it is often filled with added sugar and preservatives.  When you make your own, you know you are getting nothing but pure fruit.  Dried cinnamon apples and melon are excellent snacks and store well after they are dehydrated.  Use any fruit in season but keep in mind, the more juice in the fruit the longer they take to dehydrate (example:  grapes take 22 hours).  Thinly sliced fruit should only take 4-6 hours.  Enjoy!

Made using my Excalibur dehydrator

Ingredients:
2 crisp apples, thinly sliced
1tsp cinnamon
1/2 honeydew melon, seeded and sliced thin

Directions:
1. Sprinkle apple slices with cinnamon
2. Spread fruit in an even layer on dehydrator trays.
3. Turn to 135F and let cook about 4 hours or until they are dried but pliable.  Let cool and store in an airtight container.  

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

Healthy Paleo Banana Bread

This is a simple recipe for gluten, grain, dairy and refined-sugar free banana bread.  One of my favorite things in the world is fresh banana bread straight out of the oven.  With a few simple substitutions, you can enjoy a slice (or two) guilt free!  No need to feel deprived while trying to eat clean and healthy.  Feel free to add some chopped walnuts or chocolate chips for a more decadent dessert.  Enjoy!

A great breakfast or snack on the go!

Ingredients:
1/2c coconut flour, sifted
1/2tsp salt
1/4tsp baking soda
6 large eggs
2tsp vanilla extract
1/4c pure maple syrup
2tbs honey (make sure it's made in the USA)
1/4c coconut oil, melted
2 overly-ripe bananas, mashed well

Directions:
1. Preheat your oven to 350F.  Grease a bread pan or line with nonstick foil.
2. In a small bowl, whisk dry ingredients.
3. In a large bowl, whisk eggs and vanilla.  Add maple syrup and honey and continue to whisk.  Add dry mixture and blend.  At the end blend in the bananas and then the melted oil.  Let sit a minute or two to thicken up.  Stir in chopped nuts if adding.
4. Pour the batter into the bread pan and spread evenly with a spatula.
5. Bake until a toothpick inserted into the center of the loaf comes out clean (mine took 40-45 minutes).
6. Remove from pan, let cool slightly and enjoy!

Healthy Lemon Berry Cake

This is one of the healthiest cakes you will ever eat.  It  has zero grains, zero refined sugar, and is packed with nutrients.  I used coconut flour and coconut oil which has numerous health benefits.  If you are still one of those people that think coconut oil is bad for you because it has too much saturated fat, shame on you.  Do some research and look here and here.  Instead of your typical refined white sugar, I used 100% organic maple syrup which has been found to have as many as 20 antioxidants!  I added some antioxidant rich berries and a simple whipped cream topping for added richness.  You can't go wrong eating a slice of this cake for dessert!  Enjoy!

Guilt-free dessert!  You'll love every bite!

Ingredients:
1/2c coconut flour
6 large eggs, preferably omega-3 enriched
1/2c organic virgin coconut oil, melted
1/2c pure maple syrup
1tbs vanilla extract
zest of 1/2 lemon
juice of 1/2 lemon
1/4tsp sea salt
1/2tsp baking soda
1c frozen mixed berries (mine had blueberries, raspberries and blackberries)
1c heavy whipping cream
3tbs pure maple syrup
1/2tsp vanilla extract

Directions:
1. Preheat your oven to 350F.  In a large bowl, mix coconut flour, eggs, melted coconut oil, 1/2c maple syrup, vanilla, salt, baking soda, lemon zest and lemon juice.  Let stand a minute or two (it will thicken).  Stir in 2/3c frozen berries.
2. Pour into a 9" springform pan lined with parchment or nonstick foil.  Bake in the oven for 20-30 minuets (when a toothpick inserted into the center comes out clean).  Remove and let cool completely.
3. Make your berry topping by putting 1/3c frozen berries, 1tbs water and 1tbs maple syrup in a food processor.  Process until mostly smooth.
4. To make your maple whipped cream, beat heavy whipping cream with 2tbs maple syrup and 1/2tsp vanilla extract until fluffy and stiff (comes out best with a chilled bowl and chilled beaters but not required).
5. Serve a slice of cake with cold berry topping and a big spoonful of whipped cream.  Enjoy!

Nutritional Information (serves 8):
Serving: 1/8 of the cake with 1tbs berry sauce and 2tbs whipped topping
Calories: 228
Fat: 19g
Carb: 19g
Fiber: 4g
Protein: 6g
Sodium: ~125mg

-

Healthy Grainless Gingerbread Cookies

I love gingerbread during the holidays so for this dessert I recreated one of my favorite treats using all natural, grain and gluten free ingredients.  These snappy cookies are dairy and refined sugar free as well!  A trick to making these taste crunchy and satisfying is making sure that the dough is pressed down firmly prior to baking.  You can do that by rolling them with a rolling pin or by pressing firmly with your fingers or a spatula.  Otherwise they tend to fall apart (take it from me!).  If you love the flavor of gingerbread, this recipe is for you!

Make yourself some crunchy gingerbread cookies guilt free this holiday season

Ingredients:
1/2c organic non-hydrogenated vegetable shortening (I use Spectrum brand)
1/4c agave or honey
1tsp baking powder
1tsp ground ginger
1/2tsp baking soda
1/2tsp cinnamon
1/2tsp cloves
1/2c molasses
1 large egg
1tbs apple cider vinegar
2c almond flour
1/2c hazelnut flour (can substitute more almond flour if you don't have it)
1/2c coconut flour

Directions:
1. Preheat oven to 350F.  Beat shortening with a hand mixer for 30 seconds until light and fluffy.  Add agave, powder, ginger, soda, cinnamon and cloves and beat until smooth.  Add molasses, egg, vinegar and continue to beat.  Beat in all flours until combined.  Refrigerate your dough for an hour or until hard.
2. You can either roll it out with a greased rolling pin or you can drop the cookies by tablespoonful on a nonstick foil lined cookie sheet and press them down into an 1/8" flat cookie shape.  Make sure you press these down! 
3. Bake in the oven for about 10 minutes or until deep brown and done.  If they look like they are rising, press them down with a spatula in the oven.  Let cool and serve.

Carrot Souffle

I wanted to make a carrot souffle paleo style for Thanksgiving.  I absolutely loved the light fluffy texture with subtle notes of cinnamon, but not everyone loved this.  In fact, it was a 50/50 split on who liked it and who didn't.  Seems like the kind of dish you either love or hate.  If you want to get creative, give it a shot.  I didn't make mine sweet but it would be delicious with a little maple syrup or honey added.  Enjoy!

A light fluffy carrot dish with all natural ingredients

Ingredients:
2lb baby carrots
1qt chicken stock (msg and gluten free)
2 large eggs, lightly beaten
1/4c organic butter, melted
1/4c minced onion
1/4-1/2tsp cinnamon
1tbs coconut flour

Directions:
1. Preheat oven to 375F.  Boil carrots in stock until very soft.  Process in a food processor until smooth (this step can be done a day in advance).  
2. Place in a food processor and pulse until smooth.  Transfer to a large bowl.
3. Add melted butter, onion, cinnamon, coconut flour and eggs.  Beat with a hand mixer until smooth and well combined.  Transfer to a baking or casserole dish and bake at 375F for 30-45 minutes or until top is browning and center is firm.  Serve warm.

Cranberry Almond Salad with Champagne Vinaigrette

I decided to mix it up a little with this simple salad.  Typically, I make my Simple Cranberry Walnut Salad for Thanksgiving, but this year I wanted to change it up a bit.  I kept the dried cranberries, but added toasted almonds over a bed of mixed greens with a light Champagne Vinaigrette to finish.  I made the vinaigrette the day before because it tastes even better the second day when the flavors have time to blend.  It was a sweet, light, perfect salad to compliment any meal.

Serve the dressing on the side to keep the salad from going limp

Salad Ingredients:
1 package mixed baby greens or romaine baby blend
1/2c slivered almonds
1/2c dried cranberries

Champagne Vinaigrette Ingredients:
1/2c champagne vinegar (substitute white wine vinegar)
1/2c first cold pressed olive oil
1tbs dijonaisse (substitute your favorite dijon mustard)
1tsp minced fresh garlic
2tbs honey
1/2tsp sea salt
dash white pepper

Directions:
1. Place salad greens in a large salad bowl.  Sprinkle with cranberries and nuts.  (Note:  To toast raw sliced almonds, bake at 350F for 5 minutes, or until lightly browned and fragrant).
2. In a salad jar or large bowl, mix vinegar, dijon, garlic, honey, salt and pepper.  Slowly pour or whisk in oil.  Refrigerate if you are making in advance and bring to room temp before serving.  Lightly toss salad if desired.

Paleo Breakfast Smoothie

This is a delicious all natural smoothie recipe without any grains, added sugars, or preservatives.  I added almond milk for creaminess and almond butter for richness and protein.  This is a go-to breakfast in our house since it only takes about 5 minutes to make and you can drink it on your way to work.  You might think it's a little late in the year and a little cold to enjoy a smoothie but I say nonsense! It's never too cold for a smoothie!

Note:  To see my favorite weight loss edition of this smoothie, see my new recipe here

A great way to start your day!

Ingredients (serves 2):
1c frozen mixed berries
1 frozen banana, sliced
2tbs creamy almond butter
1c almond milk (alternatively  try 1/2c coconut milk)
1c purified water

Directions:
1. Place fruit and almond butter in a blender.  Add enough almond milk to almost cover the fruit and blend, adding more liquid if needed.  Drink up!

Cheesecake Chatter, Part 1: Raw Icebox Cheesecake

I have always had trouble making cheesecake.  They never turn out quite right so I knew I had my hands full when I decided to experiment with a primal cheesecakes (ie grain and refined sugar free).  This is my first attempt at a cheesecake and it is truly paleo because there isn't any dairy in it at all.  Anthony wasn't fond of this cheesecake because he was expecting something like a traditional cake and he says he doesn't like dates or raspberries (who knew!).  I happened to enjoy it and it felt like eating raspberry sorbet over a hearty granola.  In any case, I thought I would share.

Simply nuts and fruit!

Crust Ingredients:
1/2c raw almonds
1/2c whole pitted dates
pinch sea salt
1tbs date soaking water (if you have any, otherwise use honey)

Filling:
1c raw almonds, soaked in water overnight
1tsp alcohol free vanilla extract
1/3c coconut oil
1/3c honey
3/4c frozen mixed berries, thawed or warmed in the microwave

Directions:
1. Place crust ingredients into a food processor and pulse until finely chopped and stick together in a ball.  Press into a 6 or 7" springform pan or individual ramekins lined with saran wrap.  This is your crust.
2. Warm coconut oil and honey in a microwavable bowl.  In a very powerful food processor or blender, blend soaked almonds, vanilla, and the melted oil/honey mixture until smooth.  Add berries and continue to blend until completely smooth.  Pour over your crust and place in the freezer until solid (takes a few hours).  Remove from the freezer prior to eating (maybe 30 minutes for the whole cake or 10 minutes for individual cakes).  Enjoy!

Natural Fruit Dip

This is a delicious fruit dip but would also be lovely spread over toasted gluten-free bread or crackers.  It is natural, healthy, and free of grains, refined sugars and dairy.  I hope you enjoy this healthy snack as much as I do!

Delicious on a honey crisp apple!

Ingredients:
2c pitted whole dates, covered in water and soaked overnight (reserve water)
1/4c raw unsalted almond butter
1/2tsp sea salt
1tsp balsamic vinegar
1tsp alcohol free vanilla (otherwise the alcohol doesn't burn off because it's not cooked)
Sliced fruit such as apples, peaches, strawberries, ect.

Directions:
1. Combine dates, almond butter, salt, vinegar and vanilla in a food processor.  Blend until smooth.  If needed add a tablespoon or two of the soaking water until it is as thick or thin as you like. 
2. Serve with sliced fruit.  Store in the fridge. 

Coconut Almond Macaroons

You must love coconut as much as I do to make these little macaroons.  They are full of shredded coconut and sliced almonds, with a bit of honey to give it a nice chewy sweetness.  Not quite a cookie and not quite a candy, these treats lay somewhere between the two.  Make sure you let these little guys cool completely before digging in; they will hold together better if you do.

A chewy coconut goodie

Ingredients (makes 8 macaroons):
3.5oz shredded coconut
1/2c sliced almonds
2 large egg whites
2tbs honey
1/4tsp vanilla extract
a pinch sea salt

Directions:
1. Preheat your oven to 325F.  Line and grease a cookie sheet.
2. In a bowl, beat egg whites with a hand mixer until stiff.  Add honey, vanilla and salt and beat until combined.
3. In a separate bowl, combine coconut and sliced almonds.  Stir in egg white mixture.
4. Place mounded scoops onto a baking sheet and bake for about 20 minutes, or until firm and golden brown.  Cool completely before serving (Note: these tend to stick to the bottom of the pan so make sure you grease it.  I had to use a metal spatula to remove the cookies.)

Pumpkin Carrot Cake Muffins

There is nothing more wonderful than a rich, moist slice of carrot cake.  Of course, being obsessed with pumpkin, I was inspired to make a carrot cake muffin with a Halloween twist:  pumpkin!  The secret to the perfect grain and refined-sugar free muffin is in this delicious recipe.  My husband and I enjoyed these for breakfast this morning after a long bike ride.  What a wonderful way to start your Saturday morning! 

The perfect treat for a Saturday morning breakfast!

Ingredients:
2c shredded carrots, pulsed in a food processor until finely ground
1c pureed pumpkin
1c almond butter (I used Trader Joe's almond butter with roasted flax seeds but any kind will work)
1/4c honey
1/4c agave nectar
2 eggs
1 1/2tsp baking soda
2tsp vanilla extract
1/2-1 tsp cinnamon
1/2c chopped walnuts

Directions:
1. Preheat your oven to 350F.  Line a muffin tin with muffin cups (makes 12).
2. In a large bowl, mix carrots, pumpkin, almond butter, honey, agave and eggs.  Add in baking soda, vanilla and cinnamon and mix well.  Finally, fold in walnuts.
3. With an ice cream scooper, pour even scoops of batter into the muffin cups.  Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove from tin and let cool.  Store leftovers in the refrigerator.

Skinny Egg Wrap

Oh, the edible, incredible egg!  Determined not to fall accustomed to making scrambled eggs for breakfast, I decided once again to use my creativity to create an egg dish.  One large, very skinny, layer of eggs was turned into a salad wrap for a late breakfast yesterday morning.  I used some leftover mashed avocado and warm chipotle heirloom salsa from dinner the night before (Mini Mexican Meatloaves with Warm Chipotle Heirloom Salsa) and threw in a handful of salad greens for good measure.  It was fantastic!  I plan to make more of these, spreading them with a homemade pesto or tomato artichoke spread.  Get creative and make it your own!

Fast, easy, and versatile breakfast!

Ingredients:
2 large omega-3 eggs
sea salt
handful of salad greens
spread of your choice (I used mashed avocado and salsa here, but pesto, riccota with lemon, or any other spread you love would be delicious!)

Directions:
1. In a large bowl, beat eggs until a lighter color.  Add in a pinch of sea salt.
2. Heat your largest non-stick pan (I used a pancake skillet) over medium heat.  Pour the egg mixture into the skillet, tipping it or spreading it lightly with a spatula to make sure the layer is very thin.  Let set and cook through (check to make sure underneath is not cooking too quickly).
3. With 2 spatulas (if using a skillet), slide it loose and put it on a cutting board.  Spread with a thin layer of whatever spread you are using.  Top with a thin layer of greens.  Start one one end and roll up the wrap.  Place seam-side down on a plate and cut at a diagonal.  Viola!  Breakfast is served!

Zucchini Almond Breakfast Fritters

I like to eat eggs in the morning for a good dose of protein, but let's face it:  they get boring fast.  To counteract this dread of eating the same 'ol eggs, I created a breakfast fritter... added a little zucchini and onion for freshness and mixed in some pure almond flour for some depth in flavor and heartiness.  The result was nothing less than delicious.  I liked them so much I ate them plain, but they would also be terrific with a dollop of pure apricot jam. 

Hearty protein filled fritters will fill you up and keep you going until lunch

Ingredients (makes 4 fritters):
1 zucchini, grated with a large cheese grater
1/2 yellow onion, also grated with a large cheese grater
3tbs almond flour (IE. Ingredients = 100% almonds.  If you don't have almond flour, you could throw some raw almonds into a food processor and grind until finely ground but it won't turn out as smooth)
2 eggs, lightly beaten
1/2tsp oregano
1tbs fresh parsley, finely chopped
sea salt to taste
2tsp macadamia nut oil, for cooking

Directions:
1. Mix zucchini and onion in a bowl.  Press with paper towels to get most of the water out.  Add almond flour, oregano, parsley and some salt.  Mix well.
2. Meanwhile, heat a nonstick skillet to medium high with 2tsp oil. 
3. Just before cooking, mix in eggs.  Scoop out mixture with an ice cream scoop onto the skillet (I cooked 2 at a time) and press down with a spatula.  Cook until brown on one side and then flip and brown on the other side (if it doesn't seem like the middle is cooking, turn the heat down or cover with a lid to help steam it).  Serve plain or with your favorite topping (apricot jam sounds nice!).  Enjoy!

Butternut Squash Gratin with Apples and Leeks

This is the most amazing fall recipe.  It is a cinch to put together:  just layer the butternut squash and apples, add the sauteed leeks and bake.  I topped mine with fresh shredded parmesan at the end to give a big flavor impact on top.  This meal only seems decadent; it is actually a very healthy alternative to au gratin potatoes.  I would prepare this for myself or to impress health conscious guests.  Please enjoy.

Hot out of the oven after the parmesan begins to brown

Scoop into a bowl and dig in!

Ingredients:
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
sea salt
1/2c freshly shredded parmesan

Directions:
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil.  Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet.  Add Leeks and cook until beginning to brown.  Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize.  Spread leeks evenly on top of butternut squash.  Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers.  Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top.  Cover tightly with aluminum foil.  Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan.  Turn the oven to broil and broil the dish until parmesan melts and begins to brown.  Let set a few minutes before serving.

Green Goddess Detox Soup

I know what you are thinking:  Another detox soup recipe?  Yes, I love them.  Especially when the weather starts getting cooler in the fall and I want a warm satisfying soup that is good for my body and soul.  Detox soups are a delicious way to beef up your vegetable intake and there are so many different ways to make them!  I personally love them pureed.  They are easy to eat, easy to digest, and are warm and comforting.  This detox soup recipe is full of dark green vegetables:  broccoli, celery, zucchini, leeks, arugula, and spinach.  Too add creaminess without compromising the health benefits of the soup, I used a little coconut milk.  Serve this plain or with a big scoop of rice in the middle.  A delicious meal.

Warm, comforting, satisfying

Ingredients:
2 heads broccoli, washed and cut into pieces
3 celery stalks, washed, trimmed and cut into pieces (use the leaves too!)
2 zucchini, washed and cut into piecees
1c chopped leeks (half white parts half green parts)
5oz arugula/spinach salad mix
1tbs minced ginger
1 + 1/2 quarts vegetable stock (use all natural and no salt added)
juice of 1 lemon
1/2c coconut milk (more to taste)

Directions:
1. Place all veggies in a large stock pot.  Add ginger and vegetable stock.  Heat on high until boiling, then turn down the heat, cover, and cook until all veggies are very tender (about 20 minutes). 
2. Using an immersion blender, blend all the veggies into a pureed soup, adding more liquid if needed to get the thickness to your liking.  Add in the lemon juice and coconut milk.  Serve hot.

Garlic Roasted Kale Chips

I have been wanting to roast kale for months now but I finally got the courage to try it (with some encouragement from my mother).  It was simple, delicious and reminded me of roasted brussel sprouts which is one of my favorite things.  But I must head a word of warning:  If you overcook your kale it will be very dry and will almost melt in your mouth with a burnt vegetable taste so take the little leaves out early and watch your oven.  My mom topped these "chips" with a spoonful of hummus as a snack, but I like them plain or with a squeeze of lemon.  Go ahead, give them a try!

The perfect healthy snack!

Slightly crunchy with a roasted vegetable and garlic flavor

Ingredients:
1 bunch kale
2 cloves garlic, minced
2tbs olive oil, plus more if needed
Sea salt

Directions:
1. Preheat your oven to 425F.  Wash your kale thoroughly and dry it with paper towels.  Mince your garlic and place it in 2tbs olive oil to help flavor your oil.  Let set 15 minutes or so while your oven preheats.
2. Rub both sides of the kale with the garlic and oil.  Use additional oil if needed (I used an oil sprayer to finely mist the leaves at the end).
3. Place on a baking sheet (covered in nonstick foil of course) and roast in the oven until crispy, about 15 minutes (take out the little leaves at 10 minutes or they will burn!).  Enjoy with hummus, lemon, or plain!

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish

Ingredients:
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.