Month: October 2018


OLIVE TAPENADE I love olives! They’re very high in vitamin E, monounsaturated fats as well as powerful antioxidants including polyphenols, which have proven anticancer, anti-diabetic and anti-aging effects. They are known to boost heart health, help regulate blood pressure levels, help fight infection and are a natural probiotic. The monounsaturated fatty acids found in olives, Read More


This twist on a traditional oatmeal recipe is oat-free making it both gluten and grain-free. It’s also an opportunity for women to use this recipe as “seed cycling” to balance their hormones primarily estrogen in the first 14 days of their cycle (follicular phase) and progesterone days 15 and on (luteal phase), until the end Read More


CHOCOLATE CHIP VANILLA MUFFINS I created this recipe for my kids’ upcoming birthdays. I wanted something tasty and delicious without all of the nasty ingredients store-bought cupcakes have to offer. What’s great is that I’ve decided to work on reducing the added sugar content by switching out the maple syrup for date puree, so the Read More


AVOCADO BREAKFAST BOWL Breakfast is one of those meals that can be so daunting! Remove toast and cereal and it’s an enigma. We’re so conditioned to believing that breakfast is cereal, oatmeal, toast or eggs. But this is a recipe for disaster. Kids rely on cereal for nourishment but this couldn’t be further from the Read More


CAULIFLOWER TABBOULEH I love Mediterranean and Middle Eastern cuisine so much! Who doesn’t right? I mean, the ingredients, the spices, the textures, the lemon, it’s all so delicious! And since I like playing around with recipes and creating new dishes, this Cauliflower Tabbouleh was inspired by the traditional tomato-bulgur tabbouleh dish, but with a few Read More

Mixed Berry Chia Jam

MIXED BERRY CHIA JAM In every possible case, I always try to avoid processed foods. Processed foods are filled with food-like products such as preservatives, chemicals, hydrogenated fats, etc. So when at all possible, I’ll prepare food from scratch this way I know what’s in them and what I’m feeding my family. Jam is no Read More


BLUEBERRY LEMON MUFFINS I’ve been working on various muffin recipes all using coconut flour so that your child can bring one to school for a snack and not have to worry about food restrictions regarding nut allergies. I love working with coconut flour and yes you do need a lot of eggs, but coconut is Read More