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24
08
2016

Egg White Omelet

By: admin0

6 Egg Whites 1 cup mushrooms (I like baby portabellas), sliced 1 cup other green veggie (broccoli, asparagus, green onions or basil), chopped 1 cup spinach, steamed, squeezed dry and chopped 1 tsp extra virgin olive oil or coconut oil Your favorite Mrs. Dash (mine is the Tomato Basil) Fresh Ground B...

24
08
2016

Barley & Quinoa Salad

By: admin0

3 cups Barley, cooked & cooled 2 cups Red Quinoa, cooked & cooled 1 cup toasted walnuts, chopped ½ cup chopped Italian parsley Juice of 2 freshly squeezed lemons 2 tsp of extra virgin olive oil Sea salt & freshly ground black pepper to taste Toss everything in a large bowl and allow to s...

24
08
2016

Healthy Meatball

By: admin0

1 lb extra lean ground meat 1 egg or 2 egg whites 10 oz steamed and chopped fresh spinach A large handful of flat Italian parsley, chopped 1 onion, chopped 3 cloves of garlic, minced 1 package of sliced mushrooms, chopped 1 small eggplant, peeled and diced (omit this if strictly following the meal p...

24
08
2016

Lemon Delight Marinade (for Salmon and Ahi Tuna)

By: admin0

(Also a great marinade for chicken breasts, let marinate in fridge over night. Grill. And do yourself a favor and make a lot at once. It’s always nice to have healthy proteins available for easy meal preps – I love this chicken chopped up in a big green leaf salad.) Juice of 2 lemons 2 TBS rice vine...

24
08
2016

Cabernet Marinara

By: admin0

(Note: This is my large batch recipe. I freeze whatever I don’t use in serving size freezer bags – it will keep in the freezer for up to 3 months and can be reheated slowly over medium heat, straight from the freezer in a sauce pan. I also try to use all organic or locally grown ingredients if I can...