Easy guacamole

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  • 4 ripe organic avocados
  • Pico de gallo
  • 1 fresh organic squeezed lemon
  • Organic corn chips


  1. Half 4 ripe avocados
  2. Mash avocados with a fork, add in pre-made pico de gallo
  3. Stir in fresh lemon juice

Tip: leave an avocado pit in the guacamole to keep it from browning

Natural rice krispy treats



An oldie but definitely a goody!


  • 2 bags of all natural marshmallows
  • 6 cups or 1 box of brown rice crisps
  • 3 tablespoons of butter


  1. Melt butter in a large saucepan on low heat.
  2. Add in marshmallows and stir until melted.
  3. Remove from heat.
  4. Pour in brown rice crisps and stir until well coated.
  5. In a buttered pan pour rice crips.
  6. Using a buttered spatula flatten mixture evenly.
  7. Cut into squares and enjoy!

homemade potato chips

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  • 1 pound of Russet potatoes
  • Olive oil
  • Seasoning ( I used salt & pepper and truffle salt)

You will also need a mandolin, parchment paper, and a baking sheet


  1. First you want to wash and scrub your potatoes. Heat oven to 400 degrees
  2. Adjust your mandolin to the correct width, 1/8″
  3. Slice potatoes and set aside on a paper towel, tap excess moisture.
  4. Toss your potatoes in a bowl with olive oil and seasoning of your choice. My first batch I did salt and freshly ground black pepper and my second I did truffle salt.
  5. Line baking sheet with parchment paper. Then lay a single layer of your potato chips on the paper giving enough space so they aren’t touching.
  6. Put potato chips in the oven for 10 minutes. Times will vary depending on your oven so make sure to keep an eye on these guys! We put the oven light on to help us make sure they didn’t burn.
  7. After you take them out let them cool, and enjoy!


Blueberry oat muffins

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1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups greek yogurt
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups blueberries
2 tablespoons all-purpose flour
Cooking spray


1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine greek yogurt and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Kale Salad with sheep’s cheese and garlicky breadcrumbs












Recipe from Dana Slatkin of Beverly Hills Farmgirl

Makes 6 servings

Rice Vinaigrette 

1/4 cup rice vinegar

1 garlic clove, minced

2 tablespoons Bragg Liquid Aminos

1/2 cup extra-virgin olive oil


2 tablespoons extra-vrigin olive oil

1 large garlic clove, minced

1/2 cup homemade breadcrumbs or panko

Kosher salt and freshly ground black pepper


1 bunch curly or flat kale, take out the spine

3 ounces sheep’s milk cheese (i.e. Manchego, Regiano Parmigiano), grated

  1. Prepare the Rice Vinaigrette: In a bowl, whisk the vinegar with the garlic and allow to sit for 5 minutes to let the garlic mellow. Gradually whisk the Bragg and the the oil.
  2. Prepare the Breadcrumbs: In a small skillet, heat the 2 tablespoons of oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
  3. Cut the stems from the kale and thinly shred the leaves. Place in a large bowl, add the Vinaigrette and massage into the leaves using your fingers. Season with salt and pepper. Transfer to serving plates, top with the cheese and breadcrumbs, and serve. Once tossed, the salad will keep for a day.

Soba noodles

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Recently we’ve been experimenting with blood type diet recipes. The blood type diet is comprised of lists of foods that are “highly beneficial”, “beneficial”, and “avoid.” Basically based on what your blood type is there are certain foods that work well with your body and others that you need to stay away from. My whole family happens to be A and that means that our diet should mostly consist of vegetables, fish, little dairy, and grains except wheat. Which brings us here, to this recipe! Finding a recipe that my family would like is also a challenge when there are certain restrictions on this diet. Noodles are always a safe bet but, tofu isn’t the easiest one to make kids try but the rest of the dish was a  hit!


  • Organic buckwheat Soba noodles
  •  1 package of organic firm tofu
  • 1 bundle of organic baby bok choy
  • 3 organic carrots chopped
  • 1 stalk of organic broccoli broken in to florets
  • 1 teaspoon of black sesame seeds for garnish
  • 2 cloves of organic garlic


  • 2 tablespoons of soy sauce, plus a couple splashes for the tofu/veggies
  • 1 tablespoon of organic olive oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of organic honey
  • 1 teaspoon of grated ginger (or crushed ginger)


  1. Prep all your veggies and set them aside.
  2. Unwrap tofu and place paper towel on it and press down to get rid of any extra moisture. Cut in to 1×1 inch squares.
  3. Boil water for the Soba noodles.
  4. Heat olive oil in pan, once hot add your veggies, garlic and a couple splashes of soy sauce.
  5. Add soba noodles to boiling water and cook until done. Once done rinse with cold water, drain, and set aside.
  6. Heat olive oil in a pan, once hot add in your tofu. Cook on each side until golden and crispy, when its almost done add another splash of soy sauce to give the tofu an extra kick of flavor.
  7. Mix all of the sauce ingredients together. Add to your noodles and set aside to soak up the sauce.
  8. To assemble add in all ingredients to a bowl and garnish with black sesame seeds.

On the Fly Lamb Chops




  • Balsamic vinegar
  • Soy sauce
  • Dried Thyme
  • Dried Onion
  • Lemon Pepper


  1. In a cooking tray pour balsamic vinegar and soy sauce on your lamb chops.
  2. Combine the rest of the dry ingredients to make a crust.
  3. Heat olive oil in a pan, and add crushed garlic.
  4. Cook lamb chops for 3-5 minutes on each side.
  5. Serve with your favorite veggies!

Cookie Dough Protein drops




















Dairy free, Gluten free, Organic, Vegan


1/4 cup organic vanilla protein powder

1/2 cup organic oat flour

1/2 tablespoon organic maple syrup

1/4 cup organic dark chocolate chips

2 tablespoons organic almond butter

3 tablespoons organic almond milk (plus a couple splashes)

To make nut free- Sub almond butter for sunflower seed butter and almond milk for coconut milk

Optional mix-ins- organic granola, coconut sugar, chia, flax, hemp seeds



1. Preheat over to 350 degrees

2. In a medium size bowl, mix together all ingredients. If it’s too dry, add a bit more almond milk.

3. Then, roll the dough into 1 tablespoon balls.

4. Place cookie drops on to parchment lined pan.

5. Bake for 8 minutes or until top is lightly brown on top.

brownie protein bites

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– Dairy free, Organic, Gluten free, Vegan


1/4 cup organic chocolate protein powder

1/2 cup organic oat flour

2 tablespoons organic cacao powder

2 tablespoons organic almond butter

1 tablespoon organic maple syrup

1/4 cup organic almond milk (plus a couple splashes)


1. In a medium size bowl, mix together all ingredients. It should be the consistency of cookie dough. If it’s too dry, add a couple more splashes of almond milk.

2. Then, roll the dough into 1 tablespoon balls.

3. Optional- roll in your favorite healthy toppings i.e granola, chia, fax, hemp seeds

Organic Cashew milk with Vanilla




  • 4 cups of water
  • 1 cup of organic cashews
  • 1 teaspoon of organic vanilla extract
  • 2 tablespoons organic maple syrup


  1. Soak cashews in a bowl, and cover them with water. Let  them soak for 3-8 hours.
  2. After soak period drain and rinse your cashews, then add them to your Vitamix or blender. Add only 1 cup of water and blend so there are no remaining bits of cashews left. Blend it until smooth.
  3. Add the remaining 3 cups of water, vanilla extract, and maple syrup, and blend.
  4. Store in an airtight container in the fridge.