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!
Fabulous Butternut Squash Soup
1/4 cup Olive Oil
2 medium Leeks, cleaned well and chopped
3 medium Carrots, pealed and diced
3 stalks Celery, diced
2 cloves Garlic, minced
2 teaspoons freshly grated Ginger
2 lbs. butternut squash (fresh or frozen), cubed
4 cups Chicken/Vegetable Broth
1 tablespoon orange juice
1 Bay Leaf
1/2 teaspoon Nutmeg
1-3 teaspoons honey (to taste, depending on the sweetness of your veggies) (optional)
Salt and Pepper
Toasted Hazelnuts, chopped (for garnish)
Chopped fresh Basil
In a large pot over medium high heat add the olive oil, leeks, carrots, and celery. Cook until tender and lightly browned (about 15 minutes). Add the garlic and ginger and sauté for 5 more minutes. Add in the cubed butternut squash, broth, the orange juice, 1/4 teaspoon salt and 1 bay leaf. Reduce heat to low and cover. Cook for 30 minutes, or until squash and veggies are tender and soft. Remove bay leaf, using an emersion blender blend soup until smooth (be careful of splattering and working with hot liquids). Taste, add honey if needed. Do not boil soup, just heat enough to serve. Serve with toasted chopped hazelnuts and chopped basil, or with tabasco sauce.
THIS SOUP IS SO GOOD and very easy!! COSTCO typically has fresh, cubed butternut squash, but I have also seen it in the freezer section in Whole Foods. You can also peel and dice a fresh squash (but that requires more time and work). I HIGHLY recommend this soup–honestly I eat it for breakfast because it is THAT GOOD!
10 Large Scallops (or 20-30 small ones)
1/3 red onion, cut into long slices
10 baby bello mushrooms, sliced
3 cups (2 large handfuls spinach)
Rinse the scallops well and dry them with a paper towel to remove all excess moisture. In one large skillet, over medium high heat, add 1 teaspoon olive oil and the onions and mushrooms. Sauté until mushrooms are tender and browned and onions are caramelized (about 5-7 minutes). While onions and mushrooms cook, heat another large skillet over high heat. Let skillet get hot, add 1 teaspoon olive oil and carefully place in the scallops. Sprinkle scallops with salt and pepper--cook about 1-3 minutes per side (so they they brown). Once scallops are flipped to cook the other side, add the spinach to the mushrooms and onions and turn off heat. Stir in spinach until lightly wilted. Serve scallops on a bed of the spinach, mushrooms, and onions. Season with salt and pepper. Enjoy!
Scallops are super high in protein (approximately 15g per 5 large scallops)! They are also high in selenium and magnesium. (Selenium has been proven to show reduced risks of most cancers.) The caramelized onions add a sweet flavor. Cooking scallops is always a challenge, the most important thing it to be sure that they are dried completely. When there is too much moisture they do not brown and crisp. Also, you can add fresh garlic to the veggies when cooking them to add even more health benefits as well as more flavor.
This is so easy and PACKED full of awesome nutrition. It has omega-3 and antioxidant fighting nutrients that are important for your brain, skin, and overall health! SO GOOD! Great for breakfast or for a snack!
Lox with Tomatoes and Capers
-5 slices of Lox
-2 small tomatoes, sliced
-1 tablespoon capers
-1 tablespoon dices shallot
Place Lox on a place and cover with toppings. Add some sea salt and fresh ground pepper and squeeze of fresh lemon. ENJOY
1/4 Red Onion, diced
1 clove Garlic, minced
8 Baby Bellow mushrooms, sliced
1 Bell Pepper, chopped
6 eggs (3 whole eggs, 3 egg whites)
1 1/2 teaspoon garlic powder
2 teaspoons dill
1 whole Avocado, sliced
Grated Cheese (optional)
Your favorite Salsa
In a large skillet over medium high heat, add 1 teaspoon of olive oil to the pan, the mushrooms and the onion. Sauté until mushrooms are tender and browned and until onion is caramelized (about 7 minutes). Add the minced garlic and bell peppers and sauté for another 2 minutes. While veggies cook, in a bowl beat eggs with a fork and add in the garlic powder, dill, salt and pepper. Add 1/2 teaspoon olive oil into the pan with the veggies and slowly pour in the eggs. Let sit until eggs begin to brown and begin to gently fold over (bringing in the sides and distributing the eggs). Continue to gently fold together until eggs are cooked (about 3 minutes). Serve warm topped with slices of avocado, salsa and cheese. Enjoy!
This is one of our favorite breakfasts/brunches. It is SO delicious–especially when the avocados are perfectly ripe. Add in more veggies too (i.e. asparagus, tomatoes, broccoli).
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!!!
Wet Ingredients/ Spices
3/4 cup oil
3/4 cup maple syrup
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
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
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.