Blueberry Mango Quinoa Salad

Serves about 2 For the quinoa 1/2 cup quinoa 1 cup water For the fruits and veggies ½ cup fresh blueberries ½ cup cubed ripe mangoes ½ cup cubed cucumbers 1/2 tablespoon dried cranberries For the lemon basil dressing 1½ tablespoons extra virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon lemon zest 10 Basil leaves,… Continue reading »

Grilled Broccoli N’ Cheese

What a great way to enjoy broccoli! Healthy and yummy too! Ingredients •    1 head broccoli; cut into large florets, stem trimmed to 4 inches long •    1 lemon; zested and juiced •    1 teaspoon crushed red pepper (optional) •    1 teaspoon kosher salt •    2 tablespoons extra virgin olive oil •    1/4 cup finely… Continue reading »

Black Bean and Quinoa Tostadas

Happy Meatless Monday! This will soon become a favorite! Ingredients •    12- 6 inch corn tortillas •    Olive oil spray •    3 red peppers, seeded and sliced thin •    2 onions, sliced thin •    2 T olive oil •    6 cloves garlic, minced •    3 T lime juice •    4 cups black beans (2 cans)… Continue reading »

Seasonal (Sneaky) Spinach and Crab Mac and Cheese

Spring has finally sprung! April is a great month to start entertaining outdoors, not too hot, not too cold and the days are beginning to get longer, providing some lovely long afternoons and evenings perfect for dinner parties and late Sunday lunches. Sometimes it’s hard to find yummy, seasonal and green offerings that also appeal… Continue reading »

Ole’ Organic Guacamole

Ingredients 4 organic or regular avocados 1/4 teaspoon salt (season to liking ) 1 finely diced jalapeno 1/2 lime 1/4 cup of finely dice red onion   3 tablespoons finely diced fresh cilantro 1/4 finely diced tomato   Directions 1.    Empty the avocados into bowl you and easily mix in 2.    Add salt 3.    Squeeze… Continue reading »

Asparagus Salad Topped with Poached Eggs

Asparagus is a spring vegetable! We always like to make it easy to eat what’s in season, so here’s  a delicious recipe that can make  a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. It’s perfect with medium-set poached eggs so the… Continue reading »

Warm Quinoa, Spinach, and Shiitake Salad

Celebrate Meatless Monday’s with this fantastic dish. The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together. Ingredients •    1/2 cup red-wine vinegar •    1/3 cup olive oil •   … Continue reading »

A Super Bowl Favorite- Loaded Baked Potato Skins

This weekend is the Super Bowl and Loaded Baked Potato Skins are a favorite “game food.” Yum! Loaded Baked Potato Skins- Serves 4-6 6 large russet potatoes, cleaned 2 tablespoons coconut oil 1 tablespoon Celtic sea salt 4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits 1 1/2 cups raw cheddar cheese,… Continue reading »

Three-Apple Applesauce

Apples are a winter favorite. This yummy recipe is a combination of three varieties of apples which gives it a sweet-tart flavor and great texture. Because it makes seven 1-pint jars, it can make a healthy snack for the entire family for many months to come! yield: Makes six to seven 1-pint jars Ingredients •  … Continue reading »

Broiled Citrus & Cranberries~Perfect For A Holiday Dessert

After a rich, filling meal, indulge in something simple and fresh. Broiling caramelizes the sugar-dusted citrus and gives this winter fruit salad a sophisticated feel. The cranberries deliver a tart punch and cleanse the palate. Ingredients •    1 tangerine, peel and pith removed, sliced or segmented •    1 ruby grapefruit, peel and pith removed, sliced… Continue reading »

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