Blackberry Frozen Yogurt 

Yields 2 servings

Ingredients: 

1/2 cup fresh blackberries 

1 cup full fat Fage Greek Yogurt

1/2 cup Light Coconut Milk 

2 tablespoons Maple Syrup 

1 tablespoon raw Honey 

A pinch of Salt 

Method: 

Place all ingredients in a food processor or blender. 

Blend for 1 minute.

Place in an airtight container in the freezer overnight. 

Remove 5 minutes before serving to soften the consistency of the frozen yogurt. 

Serve and enjoy. 

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Spiralized Zucchini Pasta in an herb avocado cream 

Recipe yields 2 servings

2 medium / large organic Zucchini 

1/2 cup quartered grape tomatoes 

1/2 cup frozen peas - thawed 

2 garlic cloves - whole 

2 tablespoons extra virgin olive oil 

1 Haas avocado or 1/2 Florida Avocado 

1 tablespoon Flat Leaf Parsley - minced 

1 tablespoon Basil - minced 

1/4 cup fresh mozzarella 

2 tablespoons chopped walnuts 

Salt 

Pepper

Red pepper flakes - optional 

Method:

 Wash zucchini and dry well. With a spiralizer, spiralize the zucchini and place in a large bowl. 

In a small saute pan, heat olive oil and garlic cloves over medium heat. Once the garlic becomes fragrant turn the heat off and remove pan. 

Toss the garlic cloves away and reserve the olive oil. 

In a small bowl, mash the avocado, add a little lemon or lime juice to keep it from oxidizing (turning brown). 

Season the avocado with salt and pepper. 

Prepare the vegetables and place in the bowl with the spiralized zucchini. Add the herbs and the garlic infused olive oil. 

Add the smashed avocado to the zucchini bowl and gently toss together. 

Serve in a bowl and garnish with the chopped walnuts and fresh mozzarella. Add more fresh herbs for garnish. 

Serve and enjoy. 

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Summer Salad:

Heirloom tomato peach salad

Yields 2 servings: 

Ingredients: 

1 ripe organic peach- rinsed 

1 large heirloom tomato - diced 

1/2 cup organic grape tomatoes- halved 

2 tablespoons fresh Mozzarella - diced

1 tablespoon pine nuts (optional to toast) 

3-5 fresh basil leaves - torn 

2 tablespoons fig balsamic reduction 

1-2 tablespoons extra virgin olive oil 

To prepare fig balsamic reduction:

In a small sauce pan add  1/4  cup regular balsamic vinegar + 1 tablespoon water and 2 dried figs, chopped. 

Bring to a boil and let is boil/ reduce for 3-4 minutes. 

Turn heat off and remove from heat. 

Let it sit while you prepare the salad. 

To prepare the salad:

Slice peach. Dice and halve tomatoes. Place in a bowl with pine nuts, mozzarella, and basil. 

Season with salt and pepper to your liking. 

Add olive oil and once the balsamic reduction has cooled, either remove fig or pour through a strainer. 

Pour the balsamic in the bowl with all the other ingredients and gently mix. 

Serve and enjoy. 

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Matcha Lucuma Spinach Smoothie Bowl 

Yields 1 serving 

Recipe:

1 large frozen banana

1 cup frozen spinach 

1 tablespoon coconut oil 

1 teaspoon lucuma powder

1/4 - 1/2 teaspoon matcha powder

1/4 teaspon shilajit

1/2 cup water or coconut water 

Toppings: 

1 tablespoon chia seeds

Blueberries

Baked Banana Chips

2 tablespoons cashew granola (recipe coming) 

Method:

Place all ingredients except toppings in a blender or food processor. 

Add more liquid if needed or if texture is not at your liking. 

Blend until smooth. 

Pour into a bowl and garnish with toppings. 

Serve and enjoy. 

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Marinated Peaches in a Wine Syrup 

Yields 4 servings 

Ingredients:

2-3 ripe peaches - sliced 

1 cup of red wine (something that you would drink, a Pinot Noir is a good wine to use)

1/4 cup of Palm Coconut Sugar 

1/4 teaspoon sea salt 

Optional to add fresh herbs like basil or thyme

Method: 

Slice peaches and place in a bowl. 

In a sauce pan over medium heat pour the wine, palm sugar, and salt in the pan. 

Bring to a boil and stir to make sure the sugar dissolves. 

To make the syrup continue boiling the red wine mixture for about 5-7 minutes. This will reduce the liquid to about half. 

Place a wooden spoon over the sauce pan to make sure the liquid doesn't boil over. 

Once it has reduced, turn the heat off and let it sit for a few minutes in the pan. 

Pour over the peaches and once it has cooled, cover the bowl with foil and place in the fridge for 4 hours or overnight. 

This will help it become a more syrup consistency. 

Serve cold with Greek yogurt, cinnamon, and fresh mint. 

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Lemon poppy seed yogurt cake 

Serves 8

Ingredients:

2 3/4 cup of All purpose flour 

1 1/2 teaspoon baking powder 

1/4 teaspoon sea salt 

2 tablespoons poppy seeds 

Zest of 1 lemon 

2 large eggs - room temperature 

1/4 cup honey 

1/4 cup cane sugar 

1 cup Greek Plain Full-fat yogurt 

2 tablespoons lemon juice 

1 teaspoon vanilla extract 

1 tablespoon butter - for greasing the pan 

Method: 

Preheat the oven to 350 degrees. 

Grease a bundt pan with butter and dust with flour.  Remove any excess flour left in the pan. 

In a stand mixer cream together, honey, sugar and lemon juice. On high for 1 minute. 

Add one egg at a time and mix on low after adding each egg. 

Add vanilla extract and Greek yogurt.

In a large bowl mix together flour, poppy seeds, lemon zest, baking powder, and sea salt. 

In thirds on low to medium speed add the dry ingredients to the wet ingredients. 

Once it is all mixed together, pour the batter into the greased bundt pan. 

Bake for 30-35 minutes, or until the center is cooked. 

Leave in the bundt pan for about 5 minutes, then flip the cake out of the pan. If you take the cake out too early it will break when removing it. 

Serve and enjoy! 

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Turkey Eggplant & Tomato Bolognese 

Yields 4 servings

Ingredients:

1 lb. organic or vegetable fed ground turkey (white & dark meat mixed) 

1 15 oz can of plum tomatoes

2 carrots - diced

1 small yellow onion - small diced 

2 garlic cloves - minced 

1 small bunch of fresh basil leaves - chiffonade 

1 small eggplant - diced 

1 10 oz bag of fresh spinach 

3 tablespoons of olive oil 

Salt 

Pepper

Method: 

In a large skillet pan heat olive oil over medium heat. 

Add the onions and sweat with a dash of salt for 1-2 minutes. 

Add the carrots, spinach, and eggplant and continue to cook for 3 minutes. 

Add the garlic and tomatoes. Break apart the tomatoes with a wooden spoon or your hands before placing them in the skillet. 

Cook over medium-low for another 3-5 minutes. 

Meanwhile season the ground turkey with plenty of salt and pepper. 

Always make sure to season ground turkey really well, if not it will taste bland. 

Add the ground turkey to the pan and break it apart with the wooden spoon. 

Cook for 5-8 minutes. 

Add the basil and the parmesan rind. 

Bring to a simmer and cover the pan and lower heat to low. 

Cook covered for about 20-25 minutes. 

Then let it sit with the heat off and covered for up to an hour. This will bring the flavors together. 

Remove parmesan rind and add some more fresh basil. 

Serve over spaghetti squash or a whole wheat, quinoa, or durum wheat pasta. 

This dish also pairs well with a long grain brown rice or farro. 

Serve and enjoy. 

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Dill and Caper Salmon open face sandwich on Sourdough Rye 

Yields 2 servings 

2 wild caught salmon fillets with skin on 

1 tablespoon fresh dill - minced 

1 tablespoon capers - rinsed 

Salt 

Pepper 

2 slices of sourdough rye bread or any bread of your liking 

2 tablespoons creme fraiche or greek yogurt

Method: 

Preheat oven to 350 degrees.

Season each salmon fillet with the fresh dill, salt, pepper, and garnish with capers. 

Place on a baking sheet with foil. 

Bake salmon until medium about 8-10 minutes. 

Slice bread. 

While the salmon is warm break it apart with a fork. 

Place the salmon on a the slice of bread, and toast in the oven for about 2-3 minutes until the bread is just toasted. 

Top with a garnish of either creme fraiche or greek yogurt and a caper. 

Serve and enjoy. 

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Chipotle Cumin Lime Watermelon with pepitas 

Yields 2 servings 

Ingredients:

2 cups watermelon - diced 

1/2 teaspoon chipotle powder

1/2 teaspoon cumin powder

1/4 teaspoon sea salt

1 lime zested 

1/2 lemon zested 

2 tablespoons pepitas 

Method:

Dice watermelon into a medium chunks. 

Place all the ingredients in a bowl and gently mix together. 

Serve and enjoy. 

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Overnight Tangy broccoli + cabbage slaw 

Yields 6 servings:

Ingredients: 

1/2 head of green cabbage - thinly sliced 

1/4 head purple/red cabbage - thinly sliced 

1 organic package of broccoli slaw mix - purchased at Whole Foods 

1/4 cup Red Wine Vinegar 

1/4 cup Rice Wine Vinegar 

2 tablespoons olive oil 

2 tablespoons Sesame Seeds - toasted 

Method:

Toast sesame seeds over the stove in a saute pan for 1 minute. Keep an eye on them because they will burn quickly. 

In a large bowl mix together the cabbage and packet of broccoli slaw. Season with a a few pinches of salt and pepper. 

Add the vinegars and olive oil. Mix together. 

Cover the bowl with plastic and place in the fridge for 4 hours or best overnight. 

When ready to serve sprinkle the salad with the toasted sesame seeds and mix. 

Serve and enjoy. 

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Stars & Stripes Blueberry mini pies

Yields 3 mini tart pies

Ingredients:

2 9 inch round pie crusts 

1 overflowing cup of fresh organic blueberries

1 tablespoon of palm sugar 

1 tablespoon lemon juice

A pinch of sea salt 

1/2 teaspoon vanilla extract 

2 tablespoons unsalted butter - melted

Method:

Preheat oven to 350 degrees. 

In a bowl gently mix together the blueberries, palm sugar, salt, lemon, and vanilla extract. 

Allow the blueberry mixture to sit for 10 minutes. 

Meanwhile lightly butter the mini tart tins with butter. 

Flower a clean work surface and roll out both pie crusts. 

Cut 3 31/2 inch rounds and place them in each tin. Fork the bottom of the crust. 

Cut 1/2 inch stripes and with a small cookie cutter, cut 6 stars. 

Fill the pie tins with the blueberry filling. 

Place stripes over the mixture and make sure to press on the sides for the mixture not to come out. 

To place the stars, butter the bottoms and place them on the stripes and then butter the top of the pies. 

Place in the oven for 30-35 minutes until the crust is golden. 

Allow them to cool for 10-15 minutes and then enjoy.

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Overnight Cocoa Chia & Rolled Oats 

Yields 1 serving

1/3 cup Rolled Oats (Gluten-free) 

1 1/2 tablespoons Chia seeds 

1 1/4 cup Unsweetened Almond Milk 

A pinch of sea salt 

2 tablespoons unsweetened cocoa powder 

1 tablespoon raw honey 

1 tablespoon raw walnuts 

Toppings: 

Banana - sliced 

Toasted coconut flakes 

Method:

The night before place all ingredients except the toppings in an airtight container or mason jar. 

Close with the top and shake for 30 seconds for everything to mix together. 

Place in the fridge overnight. 

When ready to eat top with the toppings. 

Serve and enjoy.