Pineapple Blueberry Smoothie

Happy Thursday and what a beautiful morning to enjoy an ice cold smoothie

1 cup water or almond milk
2 tbs protein powder
1 tsp maca powder
2 tbs flaxseeds (grounded)
1 tbs flax oil
1 tbs almond butter
1/2 cup frozen blueberries
1/2 cup frozen pineapple
Fresh mint leaves for garnish

Place all ingredients in your vitamix or blender in the order listed and blend, add more water if consistency is to thick - garnish with fresh mint leaves

Mango Cherry Smoothie

To change up things a little I like to have smoothies in place of oats once in a while!

1 cup of water or almond milk
2 to 3 tbs Whole Nectar Protein Powder* (or protein powder of your choice)
1 to 2 tbs whole flaxseed
1 tbs almond butter
1 tbs flax oil
1/4 cup fresh mango
1/4 cup frozen cherries
1 tps maca powder**
2 basil leaves or peppermint for garnish


Blend all ingredients in your vitamix or blender in the order listed, if using a blender and ingredients become to thick you can add more water or almond milk. Pour in a glass and garnish with basil or peppermint.

*I like Whole Nectar Protein Powder because it is non dairy, no gluten/wheat, no yeast, no egg, no animal products.  It also does not really have a flavor so it takes on the flavor of the fruit you use.  You can buy it at Costco when the Vitamix demo's are being held or online at http://www.wholenectar.com/

** If your new to Maca Powder start off with 1/4 tsp and work your way up

Enjoy!!!!!

Vegetable Stir Fry

2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
1 zucchini
2 portobello mushrooms
2 cloves garlic - minced
1/2 onion
1/2 tsp red pepper flakes
2 tbs avocado oil
2 tbs brown rice vinegar
2 tbs tamari sauce
salt to taste

Slice all vegetables and mince garlic
Saute garlic and onions in the avocado oil on med heat for about 2 minutes
Add brown rice vinegar and tamari sauce, stir for about 1 min
Slowly add sliced vegetables and stir about 1 min
Add red pepper flakes and salt continue to stir about 1 min
Remove from heat and serve over brown rice

If you like your vegetables soft continue to cook for 3 to 4 minutes longer

Spaghetti Squash Pizza

I wanted to try something different tonight with spaghetti squash so here it is Spaghetti Squash Pizza -

I used organic produce and vegan cheese - you don't have to use organic produce


1 large spaghetti squash
4 cups of diced tomatoes Or 2 cans diced tomatoes (keep juice)
3 cloves garlic minced
1/2 onion diced
1 tbs olive or avocado oil
1 tbs red pepper flakes
1 tsp Oregano
1/2 tsp salt
1 1/2 cups of Daiya Mozzarella Shreds* (save 1/2 cup as your topping)
3 to 4 fresh basil leaves
1 red bell pepper sliced thinly
1 orange bell pepper sliced thinly
2 to 3 green onions chopped
5 to 6 mushrooms sliced

*you can also use regular mozzarella cheese

Preheat oven 375 degrees - wash spaghetti squash, place on baking sheet and bake for 45 to 50 minutes.  Remove from oven and cool for 30 minutes.  Once cooled cut in half, remove all the seeds and discard them - scrape the spaghetti squash flesh with a fork and place in a bowl.  Set the two squash halves aside.

In a large saucepan saute the diced onion and garlic in the olive/avocado oil for 2 minutes, slowly add the can of diced tomatoes and juice, (if you use diced tomatoes add a little water) red pepper flakes, oregano and salt - cook sauce for 2 to 3 minutes tasting and add salt as needed, next slowly fold in the spaghetti squash and 1 cup of the cheese. Stir and simmer for 3 to 4 minutes or when cheese is melted.  Once cheese is melted spoon mixture into squash halves, top with the remaining cheese and add red and orange bell pepper, mushrooms, chopped green onions and basil.

Bake for 30 minutes and serve with a green salad.

Kale and potatoe salad with Cilantro-Tahini Dressing

5 to 6 small purple potatoes
2 cups of chopped kale
1 cup chopped tomatoes
2 tsp of lime juice
1 1/2 cups of chopped cilantro
1 clove garlic, peeled and chopped
1/2 cup of tahini
1/2 tsp salt to taste
1 tsp cayenne pepper

Boil potatoes in small saucepan for 10 minutes, or until tender.  Drain potatoes and let them cool.  Once cooled, peel if desired and cut into 1/2-inch cubes

Saute kale and tomatoes in skillet for 2 to 3 minutes, or until the kale has softened slightly.  Add 1 to 2 tbs of water to keep kale from sticking to pan.  Add a 1/2 tsp of lime juice and let cool.

Cilantro Tahini Dressing
In a blender or food processor, combine cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tbs of water.  Blend until smooth.

Place bed of cooked kale and tomatoes in a large salad bowl, top with boiled potatoes, pour dressing over potatoes and garnish with cilantro.

Green Juice

2 green apples
2 oranges
2 cups spinach
2 cups of lettuce

Place all items in the juicer and juice juice juice

Apple Beet Juice

1 Apple
1 Beet
3 Carrots
3 Cups of green leafy vegetables
1 Knuckle of ginger

Place all items in juicer and juice away, serve in a chilled glass

Grilled Portobello Mushrooms

3 Tbs tamari sauce
3 Tbs  brown rice vinegar
3 cloves garlic
1 tbs grated ginger
Fresh ground pepper to taste
4 portobello mushrooms

Combine tamari sauce, brown rice vinegar, garlic, ginger and pepper in a small bowl and mix well.

Place mushroom stem side up in a baking dish.  Pour marinade over the mushrooms and place in the refrigerator for 1 hour.

Prepare the grill

Pour excess marinade off mushrooms, reserve liquid, grill each side for about 4 min brushing with reserve liquid every few minutes.

If you prefer to bake mushroom - 400 degrees for about 10 min

If you prefer pour liquid reserve in a pan and saute over med heat for about 7 min on each side

Serve on bun with tomato, grilled or fresh onions

Butternut Squash Chili

1  sweet red pepper, chopped
1  medium onion, chopped
4  garlic cloves
2  tbs avocado or olive oil
1  tbs chili powder
1  tsp ground cumin
1  tsp dried oregano
2  cups cubed peeled butternut squash
1  can (28 ounces) diced tomatoes (keep juice)
2  cups diced zucchini
1  can black beans rinsed and drained
1  can corn, drained
1/4 cup minced fresh parsley
2  tbs chopped green onions

In large saucepan, saute the red pepper, onion and garlic in oil until tender.  Stir the chili powder, cumin oregano, butternut squash and tomatoes; bring to boil.  Reduce heat; cover and simmer until squash is almost tender about 15-20 min.

Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Top with green onions

Farro and Roasted Butternut Squash

2 cups of Farro
2 tsp salt
5 cups of water or stock
3 cups butternut squash, cut into 1/2" cubes
1 large red onion cut into 1/8ths
1 tbs thyme
3 tbs olive or avocado oil
1 tbs balsamic vinegar
1 cup of walnuts or almonds
3 tbs toasted walnut oil (or more olive oil)
1/4 cup goat cheese crumbled


Preheat oven to 350 degrees, Cook Farro, salt and water in large saucepan over med heat.  Cover and simmer, stir occasionally until the Farro is tender about 15-20 min - remove from heat and drain any water

While Farro is cooking toss squash, onion, and thyme with the olive oil, balsamic vinegar and a pinch of salt - spread on a baking sheet and bake for 20 mins, turn every 5 to 7 minutes.  Remove from oven and let it cool  once cooled toss everything except the goat cheese.  Gently toss slowly adding the remaining walnut or olive oil.  Garnish with Goat cheese.