Tuscan Kale Soup with Sausage

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Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
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Bullet Proof Golden Milk Turmeric Latte

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Here is a wonderful way to get
some warm, satiating healthy fats into your body with the awesome benefits of
turmeric and other spices, featuring a Turmeric Spice Blend from
Create Your Health Teas. This recipe is inspired by the classic
Golden Milk recipe, but the emersion blender gives it a modern twist inspired
by the Bulletproof
diet, and adds to the creamy aesthetics. This is sure to comfort
your soul on a chilly evening or morning. The fat from the almond milk and
coconut oil makes the turmeric more bioavailable, for an overall wonderful,
healing cup of wellness– fuel for the body and the mind! Enjoy!!
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Healthy Holiday Eating Tips You Can Celebrate

healthy-holiday-eating-tips
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I love the holiday season! It’s
always exciting when the party invitations start rolling in and we
start to imagine all the yummy foods we will get to try during the
season. It’s really tempting to give in to wanting to eat rich comfort
food and drink sugar-laden alcoholic beverages at a holiday party.
If you don’t have any health concerns or think you have your body’s
well-being wired, then by all means, let her rip and load on the gravy! But
many of us are taking serious, committed steps to leading a consistent
healthier lifestyle. And a few unhealthy holiday parties and meals with the
wrong balance Read More

Spaghetti Squash-Quinoa Falafel Burgers

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We have a bunch of volunteer
spaghetti squash growing out of our compost pile. It is relentlessly giving
us more spaghetti squash than we would normally eat. So, I am exploring its
various wonderful (and not so wonderful) uses. These patties are kind of a
cross between falafel and a veggie burger, with some global spice infusion.
They hold together well, so they can be enjoyed on a bun or just stand alone
as a vegan entree or side dish. Read More

Green Garlic Almond Cheese

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Nothing says Spring like fresh
green garlic at the farmer’s market. I grabbed a bunch the other day, and
before I could put it into my bag this idea to make fresh raw almond cheese
with green garlic popped into my head. This is a fresh, quick cheese
that slightly resembles the consistency of a ricotta, and offers a nice,
nutritious, dairy-free creaminess. The green garlic made it heavenly.
You can use it on a sandwich with vine tomatoes, as an hors d’oeuvre filling
or topping- as pictured, or try it in layers of lasagna. Enjoy!
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Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint

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This time of year, whenever I
start to see fresh English peas and asparagus at the market, and the
nasturtium flowers start to take over the garden, my cooking mind always
wanders to spring risotto with asparagus and peas. So, the other night I was
making a side dish of sprouted brown rice, and I noticed that the texture
would probably lend itself well to a risotto-style dish. Well that’s all I
needed to give this one a try…voila! A healthy, sprouted risotto that makes
a great vegan entree or side dish! Read More

Cashew Mozzarella-Stuffed Paquillo Peppers

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Have you ever passed the tapioca
starch at the grocery store and wondered what in the world people use it for?
Well, as it turns out, it can lend a key hand at making an awesome, meltable
vegan cheese that can be made on the stovetop, literally in minutes. The
cheese sort of resembles burrata, and has a great stretchy consistency,
thanks to the tapioca starch. Tapioca comes from cassava root, so it is
basically nothing more than a clean, plant-based stabilizer. I put it to the
test with some paquillo peppers, and came up with this healthful version of
the ubiquitous jalapeño popper. You can use paquillos, baby bells, jalapeños,
or other stuff-able small chile, just make sure you are ready for whatever
heat comes with whatever chile you choose. For example, a habanero would be
adorable, but so hot you might not enjoy the cheese part. Have fun!
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