Recipes

In the chaos and delight of owning a health food company, I seek serenity, mindfulness, love, rejuvenation, creativity, and health in cooking. This natural gift of understanding flavors, textures, and combinations of food has lead me on a journey to create incredibly healthy food that is easy to make and a delight for your taste buds. The best part is that I love to cook…and Alex loves to eat. He is my #1 taste-tester and the best sous-chef! Join us as we discover new foods, spices, and delectable treats that satisfy hunger, make you healthier, and fuel your need for quick, nutritious, and simple meals. And always remember: THE MAIN INGREDIENT IS LOVE!

Carrot-Zucchini Bread



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Carrot-Zucchini Bread

Makes 1 large and 1 medium bread.

Ingredients:

Wet Ingredients/ Spices
3/4 cup oil
3/4 cup maple syrup
4 eggs
1/2 teaspoon ground cardamon
1/2 teaspoon ground cloves
3 teaspoons ground cinnamon
3 teaspoons fresh ginger, grated

1/3 cup golden raisins
3 medium carrots, pealed and grated
1 medium zucchini, grated

Dry Ingredients
1 1/2 cup brown rice flour
1 cup corn flour
1/2 cup oat bran
1 1/4 teaspoon xanath gum
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon baking soda

Directions:

Heat oven to 350*F, using coconut oil, lightly grease one large bread pan (4.5”X8.5”) and 1 medium (3.5’’X7”)  (or 3 medium). In large mixing bowl combine the wet ingredients (and the raisins, carrots and zucchini), mixing with a fork. In a smaller bow, mix together the dry ingredients. Slowly pour the dry ingredients into the wet, mixing it together until there are not clumps. Pour into bans (about 3/4 full), distributing evenly. Option: Add crushed walnuts on  top (gently pressing into breads). Bake for 25-30 minutes, until toothpick comes out clean when tested. Let cool in pan  (about 10 minutes) then gently loosen before flipping onto a cooling rack.


This bread is yummy toasted or just served cool. It is such a lovely autumn/winter snack and a great way to pack in your veggies!!!



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Fast, Easy, DELICIOUS CHICKEN SOUP

Serves 2

Ingredients:

3 medium carrots, pealed and sliced (about 1/4’’ thick)
3 stalks of celery, washed and sliced (about 1/4’’ thick)
1/4 of a red onion, diced
3  cloves garlic: 2 pealed and left whole, 1 minced
2 cups chicken broth
3 cups water
1 tablespoon italian seasoning
1 bay leaf
1/2 teaspoon fresh thyme (optional)
1/4 teaspoon salt
pepper

Directions:

In a large pot heat enough oil to coat the bottom of the pan. Add the carrots, onion, celery, and the 2 whole cloves of garlic and sauté until tender and lightly browned (about 15 minutes). While the veggies are browning, filet the chicken breast, season it with the spices on one side, heat a medium-large skillet over medium-high heat with some olive oil. Add breasts (spiced side down) and then season other side. After about 2-5 minutes flip and cook until done, but still moist. Remove from heat and shred chicken using two forks. Once veggies are tender, carefully add the chicken broth and water to the pot (because the pan is hot it will splatter and sizzle). Add the minced garlic, the bay leaf, the italian seasoning, fresh thyme and cooked brown rice. Cover and let simmer for about 10 minutes. Season with salt and pepper. Serve by ladling out soup and then topping with some shredded chicken. Enjoy!


This is a delicious soup that is a great way to speed up your typical chicken soup. It is quick and easy as long as the rice is already cooked–we used left over brown rice. Also, feel free to spice it up even more!! It is so yummy on a snowy winter night and packed full of nutrition and flavor! YUM! I love how the chicken has it’s own spices and flavor from being cooked separately, and I also prefer to sauté my veggies first before adding water/broth to give them more flavor as well. I hope you enjoy it as much as we did!

Chicken Tortilla Soup

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Chicken Tortilla Soup

Serves 4

Ingredients:

olive oil
1/2 medium red onion, diced
1 tablespoon cumin
1 clove garlic, minced
1 cup chicken broth
1 box (32ox) of tomato soup (I prefer the Pacifica Roasted Red Pepper & Tomato Soup)
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
1/4 cup cilantro leaves, packed (plus extra for garnish)
2 green onions, thinly sliced (plus extra for garnish)
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground pepper
fire roasted green chilies (optional)

1 chicken breast
garlic powder
oregano
chili powder
ground salt
ground pepper

bag of your favorite tortilla chips
some cilantro sprigs
some sliced green onions
fresh avocado slices
plain yogurt (optional)

Directions:

Filet chicken breast so they are thin. Lightly sprinkle one side with garlic powder, oregano, chili powder, ground salt and ground pepper. Heat a skillet over medium high heat with a drizzle of olive oil. Once pan is hot, add the chicken (spice side down). Then gently sprinkle the other side with the seasonings (except for the salt) and cook about 2-3 minutes, or until browned, then flip. Cook other side for less time, until chicken in cooked through, but still moist. While chicken is cooking, in a large sauce pan (big enough for 6 cups of liquid) over a medium high flame add enough olive oil to lightly coat the pan, add onion and sauté about 2 minutes. Then add the cumin and garlic and continue to sauté until cumin is fragrant and onion is translucent (about 3-5 more minutes). Reduce the heat and pour in the cup of chicken broth and the box of tomato soup (beware of splattering). Add the beans, corn, cilantro, green onions, chili powder, oregano, and ground pepper. Let soup come to a simmer, so that beans and corn are warm. To serve ladle soup into bowl, add shredded chicken, cilantro sprigs, some sliced green onion, and fresh avocado and some crushed tortilla chips. Enjoy!

This is the most simple soup with ingredients that I often keep around for a quick, easy, and delicious lunch or dinner. Even if the chicken is left out, the soup is full of goodies. Depending on desired consistency, add some more chicken/vegetable broth to water it down. Also, other beans can be added or the base broth could be mainly chicken/vegetable broth and a little bit of tomato soup base


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Home-Made Salmon Burgers

Serves 2

Ingredients:

3 cans of boneless, skinless salmon (drained)
4 eggs
2 tablespoons fresh cilantro, gently chopped
2 green onions, thinly sliced
1/4 cup oat bran
1 clove of garlic, minced
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon parsley

- 1/2 medium red onion, diced
1 1/2 cups sliced baby bello mushrooms

Directions:

Chop onions and slice the mushrooms, set aside. Heat a skillet over medium high heat with enough olive oil to gently coat the bottom. Once hot, add onion and cook until translucent and partially browned on the edged. While onion cooks, with a fork, mix together the salmon and the eggs in a medium-sized mixing. Add the remaining ingredients (except for the onion and mushrooms) to the salmon and eggs and mix until well combined. Add mushrooms to the onions (stirring gently) and begin to heat another skillet over medium-high heat with enough olive oil to lightly coat the bottom. Form the salmon mixture into patties (about 1.5 inches in diameter and about 1 inch tall) and place on skillet with enough room to flip to cook for about 3-5 minutes, or until golden on the bottom, then flip to cook the other side (about 2-3 minutes). While burgers cook add about 1/4 cup of water to the mushrooms and onions, and cover to let mushrooms steam--about 5-7 minutes, or until mushrooms are tender). Serve burgers warm, topped with caramelized onions and mushrooms and (if you so desire) add some capers as well. Enjoy!


These burgers are easy and a great source of protein and good omega-3 fats!

Zucchini-Carrot Cake

This is phenomenal (if I do say so myself)! It is so moist and delicious! I feel you could substitute the carrot and zucchini for bananas and chocolate chips or another treat of your choice. The batter would also make AMAZING holiday breads, just alter baking time. Other options for toppings would be powdered sugar, or a lemon glaze. Also, feel free to put nuts into the batter for an added crunch!

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Zucchini-Carrot Bundt Cake

Ingredients:

Carrot-Zucchini Bundt Cake
Wet Ingredients/ Spices
-1/2 cup oil
1/4 cup brown sugar
1/2 cup maple syrup
3 eggs
1/2 teaspoon orange peal (fresh or dried)
1/4 teaspoon ground cardamon
1/4 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons fresh ginger, grated

1/4 cup golden raisins
1/4 cup currents
2 medium carrots, pealed and grated
1 medium zucchini, grated

Dry Ingredients
3/4 cup brown rice flour
1/2 cup corn flour
1/4 cup oat bran
1 teaspoon xanath gum
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda

Orange Cream Cheese Frosting
Ingredients
1/2 block of cream cheese
1/4 cup of honey
3 tablespoons of Orange Juice

-Walnuts

Directions:

Heat oven to 350*F, lightly oil a bundt pan (using canola oil and a paper towel). In large mixing bowl combine the wet ingredients (and the raisins, currents, carrots and zucchini), mixing with a fork. In a smaller bow, mix together the dry ingredients. Slowly pour the dry ingredients into the wet, mixing it together until there are not clumps. Pour into bundt pan, distributing evenly. Bake for 35-40 minutes, until toothpick comes out clean when tested. Let cool in pan  (about 20 minutes) then gently loosen before flipping onto a cooling rack. Let cool completely before icing.

Directions for Icing
With an electric beater, beat cream cheese and honey until smooth. Slowly add the orange juice. For more drizzly icing add more juice, for a thicker one add less. Dallop and gently spread on cooled bundt cake and top with crushed walnuts.