Spicy Jackfruit Taco Salad

No, this isn’t the type of fruit salad you think it is!

Jackfruit is a large bulbous tree fruit that’s rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement.

Jackfruit can be purchased fresh, but it’s a pain in the rear to cut. Save yourself time and aggravation by picking up a can of Native Forest Jackfruit or a package of Upton’s Jackfruit.

By the way, don’t mistake those purple chunks in the photo for beets; they are actually Melissa’s purple potatoes! Like other blue/purple Earthfoods (i.e. beets, blueberries, blackberries, red cabbage), purple potatoes are full of anthocyanin, a powerful antioxidant that combats the effects of aging and oxidative stress in the body.

Note: This recipe was adapted from forksoverknives.com

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Spicy Jackfruit Taco Salad
Jackfruit is a large bulbous tree fruit that's rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement. 5 Earthfoods per serving ❤️❤️❤️❤️❤️
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp. avocado oil or extra virgin olive oil
  • 2 cups purple potatoes, diced with skin on
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can fire-roasted diced tomatoes, undrained
  • 1 14-oz. can water-packed jackfruit, drained and rinsed
  • 2 tbsp. taco seasoning
  • 1 tbsp. smoked paprika
  • 1/2 tsp. teaspoon minced chipotle in adobo sauce
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 large avocado, diced
  • 1 cup tortilla chips, crushed I like Jackson's Honest or Way Better brands best
  • 8 cups leafy greens Romaine, spinach, arugula, baby kale...you pick!
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp. avocado oil or extra virgin olive oil
  • 2 cups purple potatoes, diced with skin on
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can fire-roasted diced tomatoes, undrained
  • 1 14-oz. can water-packed jackfruit, drained and rinsed
  • 2 tbsp. taco seasoning
  • 1 tbsp. smoked paprika
  • 1/2 tsp. teaspoon minced chipotle in adobo sauce
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 large avocado, diced
  • 1 cup tortilla chips, crushed I like Jackson's Honest or Way Better brands best
  • 8 cups leafy greens Romaine, spinach, arugula, baby kale...you pick!
Instructions
  1. Heat olive or avocado oil in a skillet over medium heat. Sauté the potatoes, onions, and garlic for 10 minutes or until the onions are tender.
  2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
  3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
  4. Divide greens evenly between four plates and top with one cup of filling, 1/4 of the diced avocado, and 1/4 cup crushed tortilla chips.
Recipe Notes

Nutrition Facts per servingCalories: 290Total Fat: 13 g; Saturated Fat: 2 g; Sodium: 980 mg; Potassium: 1200 mg; Total Carbohydrate: 38 g; Dietary fiber: 13 g; Net Carbohydrates: 25 grams; Sugar: 6 g (0 grams added sugar);Protein: 8 g

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Shredded Kale & Blueberry Salad with Pecan “Cheese”

March 22nd, 2019 | no comments

Last Saturday, I ordered a salad similar to this one at TownHall, a favorite Cleveland restaurant of mine. It was one of those meals that just oozed of nutrition and flavor. I left the table feeling so completely satisfied and…happy! Although I ordered mine with seared salmon, I decided to pair this one with my favorite plant-based burger, Goodseed

Greens are one of the most nutrient-dense foods on the planet. Whether it’s as a side salad, main salad (like this one), folded in my Sunday omelet, or added to my morning shake, I find a way to get them in every day.

There’s something special about Lacinato kale (otherwise known as “dinosaur” kale). Its dark blue-green leaves have an “embossed” texture, similar to the look of dinosaur skin. It has a slightly sweeter and more delicate taste compared to curly kale. Lacinato kale also holds up really well, so even if you prepare and dress this salad the night before, it will still have plenty of texture for lunch the next day. 

The pecan “cheese” in this recipe is a unique blend of toasted pecans, extra virgin olive oil, sea salt, and nutritional yeast. Unlike baker’s yeast, nutritional yeast is an inactive yeast consumed for its nutritional content. Full of B-vitamins, minerals and complete protein (8 grams per 1 1/2 tablespoons), nutritional yeast is a wonderful addition to a vegan diet. Because of its cheesy flavor, it makes a perfect dairy-free replacement for cheese.

You could use grated Parmesan cheese in this recipe instead, which is how it was served at TownHall.

This recipe was adapted from www.ohsheglows.com. Check out Angela’s website for more delicious and energizing plant-based recipes!

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Shredded Kale & Blueberry Salad with Pecan Cheese
The pecan "cheese" in this recipe is a unique blend of toasted pecans, extra virgin olive oil, sea salt, and nutritional yeast. Because of its cheesy flavor, nutritional yeast makes a perfect dairy-free replacement for cheese. Lacinato kale holds up really well, so even if you prepare and dress this salad the night before, it will still have plenty of texture for lunch the next day. 3 Earthfoods per serving: ❤❤❤
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
Salad and dressing:
  • 1 large bunch Lacinato (dinosaur) kale (washed and patted dry); stems removed and leaves chopped very fine
  • 1 large garlic clove
  • 2 tbsp. fresh lemon juice you can also use Lakewood Organic Pure Lemon Juice
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup fresh blueberries
Pecan "cheese":
  • 1/2 cup pecan halves, toasted
  • 1 tbsp. nutritional yeast Bragg or Red Star nutritional yeast are good options
  • 1/2 tbsp. extra virgin olive oil
  • 1 pinch Sea salt
Course Dinner, Lunch
Prep Time 15 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
Salad and dressing:
  • 1 large bunch Lacinato (dinosaur) kale (washed and patted dry); stems removed and leaves chopped very fine
  • 1 large garlic clove
  • 2 tbsp. fresh lemon juice you can also use Lakewood Organic Pure Lemon Juice
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/2 cup fresh blueberries
Pecan "cheese":
  • 1/2 cup pecan halves, toasted
  • 1 tbsp. nutritional yeast Bragg or Red Star nutritional yeast are good options
  • 1/2 tbsp. extra virgin olive oil
  • 1 pinch Sea salt
Instructions
Salad and dressing:
  1. To toast pecans, you can use your toaster oven or toast in a 300° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
  2. Add garlic to a mini food processor and process until minced. Add remaining ingredients and pulse until blended. You can also mince garlic by hand and whisk all ingredients together in a small bowl if you don't have a mini food processor.
  3. In a large bowl, add dressing to chopped kale and massage in with your clean hands for a minute or so. Mix in fresh blueberries and set aside.
Pecan "cheese":
  1. Wash and dry food processor and add toasted pecans. Pulse until chopped into tiny pea-size pieces (or chop by hand and mix with rest of ingredients if no food processor). Add remaining ingredients and pulse a few times until crumbly. Be careful not to over-process.
  2. Add pecan "cheese" to salad and toss until combined. Refrigerate for 30 minutes or so until kale is softened a bit. Serve with a side of seared salmon or a toasted Goodseed burger!
Recipe Notes

Nutrition Facts per servingCalories: 450Total Fat: 37 g; Saturated Fat: 4 g; Sodium: 425 mg; Potassium: 765 mg; Total Carbohydrate: 25 g; Dietary fiber: 6 g; Net Carbohydrates: 19 grams; Sugar: 5 g (0 grams added sugar); Protein: 8 g

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Celery, Date & Almond Watercress Salad

February 21st, 2019 | no comments

A good source of fiber, manganese, magnesium, potassium, calcium, B vitamins, and vitamins A, K and C, celery is oh so much more than “crunchy water”. Interestingly, the celery leaves contain the most vitamin C, calcium, and potassium, so please don’t discard them like I used to do! 

There are so many different ways you can incorporate celery into your meals. One of the easiest is to make a celery salad! It doesn’t sound that appetizing, I know…but wait till you try this simple recipe.

It uses whole celery (including the leaves) and is tossed with chopped watercress, toasted almonds, a bit of shaved Parmesan cheese, and chopped dates. A simple dressing of lemon juice and extra virgin olive oil is all it needs to bring out the delicious flavor and allow for maximum nutrient absorption. 

I served it for dinner alongside gluten free avocado toast topped with a sunny-side up egg and a dash of hot sauce. 

This recipe was inspired by bonappetit.com.

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Celery, Date & Almond Watercress Salad
This recipe uses whole celery (including the leaves) and is tossed with chopped watercress, toasted almonds, a bit of shaved Parmesan cheese, and chopped dates. A simple dressing of lemon juice and extra virgin olive oil is all it needs to bring out the delicious flavor and allow for maximum nutrient absorption. 2 Earthfoods per serving ♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup raw almonds
  • 8 large celery stalks, thinly sliced on a diagonal separate leaves and set aside
  • 4 cups watercress, chopped
  • 3 pitted dates, chopped
  • 3 tbsp. fresh lemon juice
  • Sea salt and pepper to taste
  • 1 ounce Parmesan cheese, shaved
  • 3 tbsp. extra virgin olive oil
Course Dinner, Lunch
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup raw almonds
  • 8 large celery stalks, thinly sliced on a diagonal separate leaves and set aside
  • 4 cups watercress, chopped
  • 3 pitted dates, chopped
  • 3 tbsp. fresh lemon juice
  • Sea salt and pepper to taste
  • 1 ounce Parmesan cheese, shaved
  • 3 tbsp. extra virgin olive oil
Instructions
  1. To toast almonds, you can use your toaster oven or toast in a 350° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
  2. Toss almonds, celery, celery leaves, watercress, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently.
Recipe Notes

Nutrition Facts per servingCalories: 395Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 475 mg; Potassium: 1030 mg; Total Carbohydrate: 18 g; Dietary fiber: 7 g; Net Carbohydrates: 11 grams; Sugar: 11 g (0 grams added sugar); Protein: 12 g

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Nourishing White Bean Chard Soup

December 27th, 2018 | no comments

I have to admit, “chard soup” didn’t sound very appetizing to me, but I love beans and the original recipe from foodnetwork.com looked so simple I had to give it a try. Plus…I’m always on the hunt for ways to add more greens to my meals.

This soup is delicious and so easy to make—it’s literally on the table in less than 30 minutes! And like most soups, it stores very well in the refrigerator (and even improves in flavor as it sits) and freezer. 

The greens and beans push the potassium over the top, with 1475 mg per serving! That’s almost half of your daily requirement for potassium in one little bowl.

Potassium is a key supporter of cardiovascular health and bone and muscle strength. And because it blunts the effects of excess sodium, potassium is also a major player in managing healthy blood pressure.

Print Recipe
Nourishing White Bean Chard Soup
The greens and beans push the potassium over the top, with 1475 mg per serving! That's almost half of your daily requirement for potassium in one little bowl. 2 Earthfoods per serving: ♥♥
Prep Time 15 minutes
Cook Time 25 minutes or less
Servings
servings
Ingredients
  • 4 tbsp. extra virgin olive oil
  • 1 large onion, diced To save time (and tears) purchase pre-diced onions in the Produce department!
  • 3 stalks celery, diced
  • 1 tsp. Sea salt
  • 2-15.5 oz. cans cannellini beans, drained and rinsed
  • 4 cups organic chicken stock
  • 1-12 oz. jar roasted red peppers, drained and chopped
  • 4 cloves garlic, minced Use bottled minced garlic to save time
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • fresh ground pepper to taste
Prep Time 15 minutes
Cook Time 25 minutes or less
Servings
servings
Ingredients
  • 4 tbsp. extra virgin olive oil
  • 1 large onion, diced To save time (and tears) purchase pre-diced onions in the Produce department!
  • 3 stalks celery, diced
  • 1 tsp. Sea salt
  • 2-15.5 oz. cans cannellini beans, drained and rinsed
  • 4 cups organic chicken stock
  • 1-12 oz. jar roasted red peppers, drained and chopped
  • 4 cloves garlic, minced Use bottled minced garlic to save time
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • fresh ground pepper to taste
Instructions
  1. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
  2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers and minced garlic and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes.
  3. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with fresh ground pepper.
Recipe Notes

Nutrition Facts per servingCalories: 320Total Fat: 10 g; Saturated Fat: 2 g; Sodium: 1050 mg; Potassium: 1475 mg; Total Carbohydrate: 45 g; Dietary fiber: 11 g; Net Carbohydrates: 34 grams; Sugar: 6 g (0 grams added sugar); Protein: 15 g

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30-Minute Immune-Boosting Mushroom Soup

November 8th, 2018 | no comments

I just can’t get enough of soup this time of year, and mushroom is one of my favorites because of its earthy flavor and hearty nature. While some don’t prefer the chewiness of cooked mushrooms, I LIVE for it! 🙂

Mushrooms have some serious bragging rights too. They are full of B-vitamins, trace minerals, and vitamin D, and also serve to boost the immune system. Think of this soup as not just a meal, but a potion to help keep colds and flu bugs at bay.

I altered this recipe (just a tad) from bitesofwellness.com and served it with a beautiful arugula salad topped with pulled rotisserie chicken, goat cheese, chopped veggies, and alfalfa sprouts. Talk about filling! It’s one of those meals that nourishes to the core. I’ve said it before, your body gets satiated from nutrients, not calories. This soup is a testament to that fact.

30-Minute Immune-Boosting Mushroom Soup is vegan and both gluten and dairy-free, so it can be enjoyed by the entire family! If you aren’t a mushroom fan or if the mushrooms are simply too much for you to handle in the sliced form, try dicing them up into itty-bitty pieces and see how that works for you. 

Print Recipe
30-Minute Immune-Boosting Mushroom Soup
Mushrooms have some serious bragging rights. They are full of B-vitamins, trace minerals, and vitamin D, and also serve to boost the immune system. Think of this soup as not just a meal, but a potion to help keep colds and flu bugs at bay. 2 Earthfoods per serving: ♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 tbsp. extra virgin olive oil
  • 2 large white onions, diced
  • 16 oz. sliced white button mushrooms
  • 16 oz. sliced baby portobello mushrooms
  • 15 stalks fresh thyme, leaves removed To remove leaves, hold each stalk at the top and run your fingers down the length. Leaves will slide right off!
  • 2 bay leaves, dried
  • 3/4 tsp. Sea salt
  • 1 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
  • 16 oz. vegetable stock
  • 2 tbsp. arrowroot starch/flour I like Bob's Red Mill brand
  • 16 oz. unsweetened coconut or cashew milk
  • fresh ground pepper to taste
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3 tbsp. extra virgin olive oil
  • 2 large white onions, diced
  • 16 oz. sliced white button mushrooms
  • 16 oz. sliced baby portobello mushrooms
  • 15 stalks fresh thyme, leaves removed To remove leaves, hold each stalk at the top and run your fingers down the length. Leaves will slide right off!
  • 2 bay leaves, dried
  • 3/4 tsp. Sea salt
  • 1 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
  • 16 oz. vegetable stock
  • 2 tbsp. arrowroot starch/flour I like Bob's Red Mill brand
  • 16 oz. unsweetened coconut or cashew milk
  • fresh ground pepper to taste
Instructions
  1. Heat olive oil in a stockpot over medium heat. Add the diced onions and cook for 5 minutes or until slightly translucent.
  2. Move onions to the sides of the pot and add mushrooms, allowing to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes. Add the bay leaves, sea salt and the liquid aminos to the mushrooms.
  4. Stir arrowroot starch into the vegetable stock, then add to mushrooms and stir. Add milk and allow to cook for at least 15 minutes, stirring occasionally. Soup will thicken as it cooks. Add fresh ground black pepper to taste.
Recipe Notes

Nutrition Facts per serving: Calories: 140Total Fat: 9 g; Saturated Fat: 2 g; Sodium: 770 mg; Potassium: 570 mg; Total Carbohydrate: 14 g; Dietary fiber: 3 g; Net Carbohydrates: 11 grams; Sugar: 6 g (no added sugar); Protein: 6 g

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Whipped Cheese, Fruit & Nut Breakfast Bowl

November 1st, 2018 | no comments

Assuming you aren’t dairy intolerant, unsweetened yogurt can be a great breakfast solution. But if I’m being honest, sometimes I like my first meal of the day to be a little salty. In fact, if you were a fly on my kitchen wall, you’d most certainly witness me adding a few cranks of pink Himalayan sea salt to my apple and peanut butter slices. 🙂

Cottage cheese is a nice alternative to yogurt, however one of the biggest complaints is its chunky texture…and I sort of agree. It doesn’t exactly have a becoming mouthfeel, does it?

To fix this, I decided to run a few heaping spoonfuls of Kalona Supernatural Organic Whole Milk Cottage Cheese through my food processor to give it a nice smooth texture. The result was a creamy—and dare I say decadent—cheese that really doesn’t resemble cottage cheese at all…except of course for the color. 

A few shakes of cinnamon, two sliced strawberries, half of a sliced apple, and a couple tablespoons of pumpkin seeds (also known as pepitas) later…and breakfast was served. 

I prefer full-fat dairy, and cottage cheese is no exception. If you want the decadent texture to come through in this simple recipe, go for whole milk cottage cheese. Also, to save time you can blend an entire container of cottage cheese in your food processor and simply store it back in the container for easy access. 

Print Recipe
Whipped Cheese, Fruit & Nut Breakfast Bowl
Cottage cheese is a nice alternative to yogurt, however one of the biggest complaints is its chunky texture. I decided to run a few heaping spoonfuls of Kalona Supernatural Organic Whole Milk Cottage Cheese through my food processor to give it a nice smooth texture. A few shakes of cinnamon, two sliced strawberries, half of a sliced apple, and a few tablespoons of pumpkin seeds later...and breakfast was served! 2 Earthfoods per serving ♥♥
Course Breakfast, Lunch
Prep Time 5 minutes
Servings
serving
Ingredients
  • 1/2 cup Kalona Supernatural Organic Whole Milk Cottage Cheese
  • 2 large strawberries, sliced or a handful of your favorite fresh berry!
  • 1/2 medium apple, diced with skin on fresh pears would also work well!
  • 1/4 cup raw pepitas (pumpkin seeds) or other nut/seed of choice
Course Breakfast, Lunch
Prep Time 5 minutes
Servings
serving
Ingredients
  • 1/2 cup Kalona Supernatural Organic Whole Milk Cottage Cheese
  • 2 large strawberries, sliced or a handful of your favorite fresh berry!
  • 1/2 medium apple, diced with skin on fresh pears would also work well!
  • 1/4 cup raw pepitas (pumpkin seeds) or other nut/seed of choice
Instructions
  1. Add cottage cheese to food processor and pulse until smooth. You will have to stop and scrape the sides a couple of times. If only processing a small amount, a mini food processor will work better.
  2. Add berries, apples, and pumpkin seeds and sprinkle with a few shakes of cinnamon. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 240Total Fat: 10 g; Saturated Fat: 5 g; Sodium: 430 mg; Potassium: 280 mg; Total Carbohydrate: 24 g; Dietary fiber: 5 g; Net Carbohydrates: 19 grams; Sugar: 11 g (no added sugar); Protein: 15 g

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African Peanut Stew

October 10th, 2018 | no comments

I enjoyed this stew years ago at Pura Vida, an amazing restaurant in downtown Cleveland. Since then, I haven’t been able to find it anywhere else. So of course, I decided to make my own. The original recipe hails from Jessica Penner, RD or www.smartnutrition.ca. 

Loaded with gobs of spices, natural peanut butter, and other Earthfoods, African Peanut Stew is a meal in itself. In fact, it’s so filling you may not need the traditional sandwich or salad that you usually pair with a bowl of soup.

It requires an immersion blender (stick blender), but can also be processed in a traditional blender or food processor in smaller batches. 

Print Recipe
African Peanut Stew
Loaded with gobs of spices, natural peanut butter, and other Earthfoods, African Peanut Stew is a meal in itself. In fact, it's so filling you may not need the traditional sandwich or salad that you usually pair with a bowl of soup. 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced or you can use jarred minced garlic
  • 1 tsp. powdered ginger
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground cloves
  • 1-15 oz. can diced tomatoes, undrained
  • 2 pounds sweet potatoes, sliced and unpeeled about 6 medium sweet potatoes
  • 5 cups water
  • 1 tsp. Sea salt
  • 1/2 cup fresh ground peanut butter the only ingredient should be peanuts (salt is OK too)
  • 1 pinch cayenne pepper
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced or you can use jarred minced garlic
  • 1 tsp. powdered ginger
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground cloves
  • 1-15 oz. can diced tomatoes, undrained
  • 2 pounds sweet potatoes, sliced and unpeeled about 6 medium sweet potatoes
  • 5 cups water
  • 1 tsp. Sea salt
  • 1/2 cup fresh ground peanut butter the only ingredient should be peanuts (salt is OK too)
  • 1 pinch cayenne pepper
Instructions
  1. Heat oil in a large pot over medium-high heat. Saute the onion until slightly browned.
  2. Add garlic through cloves and cook for one minute. Add tomatoes and sweet potatoes and cook for 5 minutes.
  3. Add water and salt and bring to a boil. Reduce to a simmer for 30 minutes.
  4. Stir in peanut butter and cayenne and blend with an immersion blender (or transfer to a blender/food processor) until smooth.
Recipe Notes

Nutrition Facts per serving (one bowl): Calories: 325; Total Fat: 16 grams; Saturated Fat: 2 grams; Sodium: 510 mg; Potassium: 460 mg; Total Carbohydrate: 41 grams; Dietary Fiber: 8 grams; Net Carbohydrates: 33 grams; Sugar: 10 grams (0 grams added sugar); Protein: 8 grams

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Easy Grilled Salmon

September 6th, 2018 | no comments

I shied away from cooking fish for years because I thought it was too complicated. Boy was I wrong! 

Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can’t believe how simple it is (so much easier than chicken!).

This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate. 

I served the salmon over a bed of greens, roasted veggies, and broccoli sprouts, sprinkled with a touch of Parmesan and asiago cheese and then drizzled with extra virgin olive oil and balsamic vinegar. I always like to top my salad off with a crank or two of Himalayan sea salt and fresh ground pepper.

Just a note: be careful not to cook your fish too long, otherwise it will be dry and lose its natural flavor. Follow this recipe and you’re golden!

Print Recipe
Easy Grilled Salmon
Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can't believe how simple it is! This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate.
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Instructions
  1. Rub both sides of salmon fillets with olive oil, then season with salt and pepper. Massage the seasonings into the fish and then seal in two ziplock bags. Refrigerate for about an hour.
  2. Preheat grill to 450 degrees. Place marinated fish on grill, skin side up. Make sure you leave enough space between each fillet.
  3. Grill for 4 to 6 minutes or until the fish releases easily from the grill with a flat spatula. Flip salmon carefully with spatula and cook for another 3 to 4 minutes. Transfer to serving dish and allow to sit for about ten minutes, as residual heat continues to cook the meat, and the internal temperature will continue to rise. NOTE: If you spot little white beads on the surface and sides of the salmon, you've cooked it too long.
  4. Squeeze a wedge of lemon over each fillet and serve over a bed of fresh greens, roasted veggies and broccoli (or alfalfa) sprouts!
Recipe Notes

Nutrition Facts per serving: Calories: 475Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 425 mg; Potassium: 0 mg; Total Carbohydrate: 0 g; Dietary fiber: 0 g; Net Carbohydrates: 0 grams; Sugar: 0 g; Protein: 45 g

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Roasted Eggplant Salad with Toasted Almonds

August 9th, 2018 | no comments

Have you ever purchased a vegetable that you don’t typically buy, only to bring it home and wonder what the heck to do with it? Ha, ha…so I’m not alone here, that’s refreshing!

I was recently captivated by the beautiful, locally-grown eggplant on display at my local grocery store. They were seriously straight out of a magazine. Gorgeous, deep purple skin that simply glistening under the bright lights. In my cart it went. And in my refrigerator it sat… for five days. 

Thank God for creative people who love to cook. I went on a search for a roasted eggplant recipe that wasn’t eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe.

I altered the recipe just a bit and topped each portion with a couple ounces of pulled rotisserie chicken. It was phenomenal AND tasted even better the second day. I hope you enjoy it as much as we did!

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Roasted eggplant salad with toasted almonds
Have you ever purchased a vegetable that you don't typically buy, only to bring it home and wonder what the heck to do with it? I went on a search for a roasted eggplant recipe that wasn't eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe. I altered a few of the ingredients and the result was AMAZING! 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Instructions
  1. Heat the oven to 400°F. Place cut eggplant in large bowl and sprinkle lightly with sea salt. Set aside while making the marinade.
  2. Whisk together olive oil, vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment paper and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
  3. While eggplant is roasting, toast almonds in either a toaster oven or stove-top in a skillet. If using the skillet method, heat nuts in skillet over medium heat for 2 minutes or until golden brown and give off a rich, toasty fragrance. Stir frequently for even toasting. Allow to cool slightly and chop nuts into small pieces.
  4. Whisk together lemon juice and liquid aminos. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, toasted almonds, and most of the goat cheese, reserving a little.
  5. Transfer to a serving bowl and sprinkle remaining goat cheese and scallions on top.
Recipe Notes

Nutrition Facts per serving: Calories: 425Total Fat: 33 g; Saturated Fat: 7 g; Sodium: 475 mg; Potassium: 910 mg; Total Carbohydrate: 29 g; Dietary fiber: 10 g; Net Carbohydrates: 19 grams; Sugar: 15 g (4 grams added sugar from the raw honey); Protein: 11 g

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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)

July 26th, 2018 | no comments

I just love a good salad. This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. We tend to limit cilantro to guacamole and salsa recipes, but you can easily add it to any salad or smoothie—just give it a good rinse before adding. I’ve been known to munch on a few sprigs of cilantro just because I know how good it is for my body. I know…total nutrition geek! 

I topped this salad off with Cypress Grove Purple Haze Goat Cheese with lavender and fennel pollen. It really gives it a unique twist! Not a fan of goat cheese? You can also use feta, blue, or Gorgonzola cheese…or omit the cheese altogether (although I consider that a punishable crime 🙂 ). 

The great thing about this salad is it holds up pretty well in the refrigerator for a couple of days, so if you know you’re going to have leftovers, add the sunflower seeds and cheese right before serving. Also, aim for ripe yet firm avocados. If too soft they will mush a bit once combined with the other ingredients. 

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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)
This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. 4 Earthfoods per serving: ♥♥♥♥
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Instructions
  1. Add cucumber through sunflower seeds to a large bowl and mix until combined.
  2. Add lemon juice, olive oil, salt and pepper and mix together until evenly coated.
  3. Serve with 1/2-1 ounce of goat cheese on top of each portion!
Recipe Notes

Nutrition Facts per serving: Calories: 300Total Fat: 25 g; Saturated Fat: 5 g; Sodium: 65 mg; Potassium: 680 mg; Total Carbohydrate: 19 g; Dietary fiber: 8 g; Net Carbohydrates: 11 grams; Sugar: 8 g (no added sugar); Protein: 7 g

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