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Faux Ranch Dressing This is a dairy-free recipe utilizes cashew cream or yogurt as the[read more...]
Fresh Herb Vinaigrette This recipe is a delicious base recipe to explore and play with.[read more...]
Miso Salad Dressing 1/2 cup white miso paste 1/2 cup water 1 cup medium chain[read more...]
Pickled Red Onions 2 medium red onions, halved lengthwise, root ends removed, and thinly sliced[read more...]
Avocado Cilantro Dressing [This recipe is inspired by our local food coop salad bar. This[read more...]
Cranberry-Thyme Chicken Salad Serves: 6 5 cups Roasted Chicken Breast [PAGE], cut into cubes 1[read more...]
Cucumber Yogurt with Mint Serves: 6 2 cups plain, Greek yogurt 1 medium cucumber, washed,[read more...]
Pomegranate Energy Snack 1 large or 2 medium ripe pomegranates, seeded 1 fresh lime or[read more...]
Forager Bars Serves: 1 cup rolled oats 1/2 cup shelled sunflower seeds 1/2 cup pepitas[read more...]
Almond Butter Balls ½ cup almond butter ¼ cup raw honey ¾ cup raw almonds[read more...]
Superfood Bites When I worked at an integrated college health center, one of my colleagues[read more...]
Natalie’s Papaya and Coconut Cream Bites 1 large papaya cut into 1 ½ inch cubes[read more...]
Roasted Pumpkin Seeds Serves: 4 2 cups pumpkin seeds (can also use seeds from other[read more...]
Creamy Chocolate Mousse This non-dairy mousse is sure to please and surprise guests. The creaminess[read more...]
Spiced Pan Toasted Almonds Full of healthy monounsaturated fats that effectively lower LDL-levels, these delicious[read more...]
Kale Chips with a “Kick” Kale, Kale and more kale! It’s no wonder this flavorful[read more...]
Flourless Almond Cake with Drunken Orange Slices Serves: 8 4 eggs, separated into 4 egg[read more...]
Figs, Pistachio & Dark Chocolate Melon in Honey-Ginger Syrup Note: You can also use fresh[read more...]
Shrimp Ceviche Enjoy the zesty flavor and aroma of this easy to make “fresh ceviche.”[read more...]
Steamed Yams with Black Beans, and Greens Serves: 4-6 4 small yams ½ onion thinly[read more...]
Roasted Whole Chicken with Winter Root Vegetables Serves: 4-6 One 4 to 4 1/2 pound[read more...]
Pan Seared Roasted Pork Tenderloin & Orange Sauce with Delicata Squash and Mustard Greens Serves:[read more...]
Poached Lemongrass & Coconut Salmon Serves: 2 2 quarter pound fillets of salmon, seasoned with[read more...]
Pan Seared Rockfish with Basil Coconut Sauce Serves: 4 For the Fish: 4 center cut[read more...]
Pan Seared Venison Serves: 4 1 (2- to 2 1/4-lb) venison strip loin 1 tablespoon[read more...]
Curried Lentil Patties with South of the Boarder Avocado-Mango Salsa Serves: 6 For the Patties:[read more...]
“Cheesy” Tofu & Ume Plum Greens Serves: 4 1 recipe of Easy Baked Tofu Squares[read more...]
Easy Baked Tofu Squares Serves: 4 1 -14 oz package extra-firm, sprouted organic tofu Paper[read more...]
Oven-Roasted Chicken Breast This is a staple recipe I prepare on the weekend to provide[read more...]
Chinese Barbecue Buffalo Meat Balls Serves: 8 1 pound ground buffalo meat or grass-fed organic[read more...]
Three Beans with Chard & Quinoa Serves: 4 1 1/2 cups (or small can) of[read more...]
Roasted Mediterranean Chickpeas with Cauliflower Serves: 2-4 1 head organic cauliflower, rinsed, dried and torn[read more...]
Black Bean, Kale & Scrambled Egg Skillet A delicious high protein meal after a workout[read more...]
Curried Quinoa and Kidney Bean Pilaf Serves: 3 1 cup cooked quinoa 1-15 ounce can[read more...]
Simple Oven-Roasted Coho Salmon Serves: 4 12 ounce Coho salmon fillet 1-2 tablespoons ghee or[read more...]
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