Monthly Archives: April 2015

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!!!