Monthly Archives: April 2015

Plantain Pita Bites

Plantain Pita Bites:

(Makes one cookie sheet worth of pita bites)

*These are amazing!!! They are my on the go snack on a daily basis. They may be used as pita bites for dipping or simply enjoying by themselves (place them in a paper towel and microwave them for 20 seconds…trust me it brings out a slight sweetness in the flavor and gives them a wonderful soft doughy texture). The plantains also provide complex carbs that are digested more efficiently and are more readily used by the body. They also do not cause insulin spikes and will keep you feeling satisfied. They stay fresh for a week in a cookie jar or a cookie tin lined with parchment paper.


-6 ripe plantains peeled and chopped

-2 Tbsp. extra virgin coconut oil melted (microwave for 30 seconds in a microwave-safe dish)

-1/4 cup honey

-2 tsp. salt (plus additional for sprinkling on top before baking)


  1. Preheat your oven to 400 F. Then line 2 large baking sheets with parchment paper and spray with nonstick coconut oil spray (Kelapo brand makes a great all natural coconut oils spray you can buy at Publix).
  2. Place all your ingredients in a food processor or Vitamix and blend until smooth.
  3. Then pour over the entire base of your parchment lined baking sheets so the dough is about ¼ to ½ inch thick. Spread evenly over the base of your baking sheets with a spatula or large spoon until smooth and level.
  4. Place your baking sheets in the oven for 10 minutes to bake on the middle rack. After 10 minutes remove them form the oven and cut the dough with a pizza cutter into the desired shape and size of your pita chips. I like to cut mine in horizontal parallel lines length wise, width wise, and then diagonally to make lots of little triangles. Trust me…you will want to do this after 10 minutes and no more because it is much easier than trying to cut them after they are completely baked. Then pop them back in the oven to bake for another 7 to 10 minutes (check the bottom of a chip after 5 minutes to make sure the bottom is golden and not too burnt looking).
  5. Remove from the oven and tear your pita bites apart, placing them in a cookie jar or cookie tin lined with parchment paper (optional for easy clean up). They will stay fresh for weeks!!! To eat leftovers just wrap them in a semi-wet paper towel and microwave them for about 15 to 20 seconds. If you want crisper pita chips, pop them in the oven again at 400 for about 5 minutes. Enjoy!!!

Healing Paleo Crockpot Sweet Potato, Bacon, and Chicken Leek Stew

Healing Paleo Crockpot Sweet Potato, Bacon, and Chicken Leek Stew:

(Serves 4 to 5 large bowls)


-16 oz. low sodium chicken broth (I prefer the Organic Pacific brand)

-1 15 oz. box of chicken bone stock (Again…Organic Pacific)

*Note that bone broth/stock is amazing for the gut and the immune system, not to mention it is packed with protein!

-1/2 cup water

-6 organic leeks (6 individual shoots…not 6 whole leeks) washed and chopped

*Again, leeks are great for the gut and aids in digestion!

-1 cup frozen pearl onions

-Two 15 oz. cans organic sweet potato puree

*Adds extra antioxidants and body to your soup!

-1/4 cup honey

-2 rounded Tbsp. Arrowroot flour (helps to thicken the soup base)

-3 ½ cups (1 bag) organic frozen sliced tricolor carrots (I prefer Stalbush Island Farms brand…found these at Earthfare)

-4 cups pulled rosemary chicken tenders (see my quick simple recipe on my site)

-1 Tbsp. extra virgin organic olive oil

-8 strips of cooked turkey bacon (to crumble on top of each bowl at the very end-1 strip per bowl served) (I prefer Lou’s Garrett Valley Naturals All Natural Uncured Peppered Turkey Bacon…found at Earthfare)


-Place all ingredients (except the bacon) in a crockpot and stir.

*Make sure you have at least 2 inches of free space from the soup of the soup to the top of the crockpot because the soup will expand during the cooking process. I forgot about this while making this recipe and wound up with a wonderful mess on my countertop I had to clean up! Oopsies.

-Cook your soup on high for 3 hours in your crockpot and cook your bacon until crisp.

-After 3 hours, spoon your soup into your serving bowls and top with the crumbled crisp bacon.

*In the picture I have served my soup with a delicious toasted and halved poppy seed plantain bagel topped with cashew cheese. See the recipes for both on the website! If not there yet I will have them up soon so keep checking!

*Also note that this soup will thicken overnight stored in the fridge in a covered container. That’s why I call this a stew!

Ginger, Turmeric, and Mango Paleo Ice Cream

Ginger, Turmeric, and Mango Ice Cream:

(Makes 4 large servings)

*This is the most velvety, creamy, ice cream you would swear is made with fattening ingredients and heavy cream, but of course it has nothing of the sort! With the vitamin C punch of the mango, and the countless anti-inflammatory and numerous health benefits of turmeric and ginger root, this ice cream is the healthiest it can possibly be! Not to mention DELICIOUS!


-4 cups frozen mango

-One 3 inch piece organic turmeric root cubed (with the outer part removed with a peeler)

-Four to five 1 inch cubes organic ginger root (with the outer part removed with a peeler)

-1 cup almond milk (I prefer unsweetened Califa Farms brand in particular-it is wonderfully creamy)

-2 Tbsp. Stevia(*optional if you want it extra sweet)


-Combine your ingredients in a blender until smooth and serve immediately. Enjoy!

Asian Peach Vinagrette

Asian Peach Vinaigrette:

(Makes about 6 to 7 cups…enough to store in the fridge for a while!!!)

*This is a GREAT go-to salad dressing recipe that you can make in bulk and will last you for weeks. It has a slightly Asian taste, but is subtle enough to go with any type of salad. Most importantly is extremely healthy and has no artificial additives or trans fat, which store bought salad dressings always somehow sneak in!


-2 cups filtered water

-1 ½ cups organic apple cider vinegar

-1/2 cup rice wine vinegar

-1 Tbsp. tahini

-2 cups sliced, skinned peaches (I just use frozen peach slices and microwave them for 1 minute to thaw…fresh peaches would be great if you have the time!)

-4 to 5 one-inch cubes peeled organic fresh ginger root

-3 Tbsp. organic Dijon mustard

-3 Tbsp. organic liquid stevia (Trader Joes has a great brand)

-3 Tbsp. grade B maple syrup

-1 to 2 tsp. black pepper

-2 Tbsp. cilantro


  1. Combine all ingredients in a blender (Vitamix preferred) and blend until smooth. Enjoy! This will keep well in the fridge for weeks in a covered container.

Green Health Smoothie

Green Health Smoothie:

(Makes 8 cups)

*I make this smoothie recipe every week and drink it almost daily. It is PACKED with anti-inflammatory, antioxidant, along with vitamin C, A, and K ingredients. It is delicious, sweet, refreshing, and a wonderful way to start your day or get an added pick-me-up! Most importantly, this will keep you healthy and will repair your body from the stresses of daily living!

P.S.-I used my Vitamix 7500 to make these, which gives it a completely smooth creamy texture. You may not get the same smooth creamy results with a regular blender, but it will still be good! I made these smoothies with a regular blender before my Vitamix came into my life as well!


-1 cup organic kale greens

-2 large organic apples (cored and cut into quarters-I used honeycrips apples)

-2 organic lemons (quartered with peel and seeds removed)

-2 organic oranges (quartered and peeled with seeds removed)

*You can also just squeeze the juice of the lemons and oranges into the blender with the other ingredients if you are running short on time.

-4 one-inch cubes of organic ginger root (peeled)

*Did you know ginger is a great antimicrobial agent for the gut? It helps get rid of the bad bacteria and keeps the good!

-One 3-inch piece of turmeric root (peeled)-Optional, but highly recommended for anti-inflammatory benefits.

-4 cups of romaine lettuce

-3/4 cups water

-1 1/2 tablespoons of organic liquid Stevia (Trader Joes brand is great!)

-1 cucumber peeled and chopped into large pieces

-2 tablespoons of fresh or dried organic mint leaves.

-1 banana peeled


  1. Combine all your ingredients in a blender or Vitamix. If using a Vitamix start on level one for one minute and then increase to level 10 until smooth.
  2. ENJOY! This will keep in the fridge in a covered container or pitcher for a week!


Paleo Walnut Honey Dijon Encrusted Salmon

Paleo Walnut Honey Dijon Encrusted Salmon:

*This is my go-to salmon recipe for the weekdays or for company. I have made it for my husband, parents, and friends, and they all tell me how amazing and delicious this recipe is. It even looks impressive when plated! The best part is it’s SO easy and quick to make! I made this for my parents the last time we were at the beach and they said it was the best salmon they have ever had!


-1 Tbsp. Molasses

-3 Tbsp. Honey

-3 Tbsp. coconut oil

-3 Tbsp. Dijon Mustard

-1/4 cup of chopped walnuts (crushed)

-2 Tbsp. almond flour

-1/4 tsp. Himalayan Sea Salt

-4 Salmon filets (best quality possible)


  1. Preheat the oven to 400 F and line a large baking sheet with heavy duty aluminum foil, sprayed with nonstick spray.
  2. Melt your coconut oil in the microwave for 30 seconds and combine with your molasses, honey, and mustard. Stir until thoroughly combined.
  3. Place your walnuts in a plastic bag on a cutting board and bang it with a hammer or something similar until well crushed (almost into a meal like texture).
  4. In a separate large bowl, combine your crushed walnuts, almond flour, and salt and mix well.
  5. Then dip your salmon filets, first in your liquid mixture and then coat with your dry mixture. Place your filets on your baking sheet and bake for 15 minutes (or until the tops are golden and encrusted). Enjoy!

Paleo Granola

Paleo Granola:

(Makes 5 to 6 cups)

*This granola is completely gluten free and grain free. It will leave you feeling satisfied, full, and healthy at the start of your day. I serve this over peaches, berries, bananas, or other fruits with almond or cashew milk. A sprinkle of cinnamon is also wonderful! By the way, did you know that cinnamon is an excellent, natural way of stabilizing your blood sugar? What an excellent way to start your day!

*Note that I usually double this recipe to have a supply of granola for a couple of weeks! Why make everything twice when you can do it once? This granola stores well in airtight containers in the fridge or cabinet for one to two months!

*Other quick note…the cooking time on this will vary with the oven and with your elevation. Adjust the cooking time as needed, until the granola has a barley golden tint to it when flipped on both sides.


-1 cup raw pumpkin seeds

-1/2 cup chopped walnuts or pecans

-1 cup slivered almonds (or whole)

-1 cup organic dried cranberries

-1 cup organic golden raisins (regular raisins will work as well)

-2 Tbsp. sesame seeds

-1/4 cup shredded coconut

-1/4 cup honey

-1 Tbsp. sweet almond oil

-1 tsp. finely ground Himalayan sea salt (or other finely ground sea salt)


  1. Preheat your oven to 300 degrees F and line a large baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl and mix well. I used my Kitchen Aid mixer with the paddle attachment.
  3. Spread your mixture evenly over the parchment lined baking sheet, drizzle with a little extra honey, and bake for 10 minutes.
  4. Remove from oven and flip your granola over with a large spatula. Bake another 10 minutes (15 minutes if necessary) until slightly golden. *See note above.
  5. Turn off the heat on your oven and allow the granola to sit in the oven for about an hour as it cools. After 20 minutes of cooling time, take out of the oven and break apart into pieces (it will be easier to break apart at this point) and then place back into the oven for the last 40 minutes.
  6. Enjoy and store the rest for later…if you have any left!!!