Recipes

This juice will help detoxify your body and allow you to easily fit more greens into your day. Ideally, drink this at room temperature until the weather has warmed up. The chia seeds in this recipe are not only detoxifying but a complete protein. Read More

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These salmon patties are a snap to make. In only 15 minutes you can have a quick and delicious weekday meal. Substitute 1/2 tsp. of dried dill if you don’t have fresh. Try them with tartar sauce. Serve with a side of steamed vegetables. Read More

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Roasted Butternut Chowder with Apples & Bacon

This is a delicious recipe to enjoy the best of the fall flavors. To make this soup more filling, you can add some cooked brown rice.

Makes about 4-6 servings

Ingredients:

1 butternut squash, about 1 ½ pounds, peeled, seeded and cut into cubes

1 large onion, chopped

2 large apples, peeled, cored and chopped

4 turkey or pork bacon slices

1 can cannellini beans, rinsed and drained

2 TBS minced garlic

Salt and pepper to taste

3 TBS olive oil

1 TBS chopped fresh sage or 1 tsp dried

½ cup dry white wine or water

6 cups vegetable or chicken stock or water

Directions:

1. Heat the oven to 400 degrees.
2. Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
3. Sprinkle with salt and pepper and drizzle with oil.
4. Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.
5. Remove the roasting pan from the oven. If you’d like, you can blend some of the squash to make a thicker broth (optional).
6. Stir in the sage and

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Corn Chowder

You’ll notice in my recipes that I like to make a dish a complete meal so I added spinach and beans to this traditional recipe. Add some brown rice to the dish if you’d like or pair with a whole grain side dish.

Serves 4-6 generously

Ingredients:

1 TBS unrefined olive oil

1 leek, chopped (white part only)

1 small onion

3-4 potatoes, cubed

2-4 cloves garlic, crushed

1 (15-ounce can) coconut milk

2 cups fresh or frozen yellow corn

1 head of spinach, chopped

1 can of navy beans, drained

2 small bay leaves

¼ cup chopped fresh parsley (or 1 tsp dry parsley)

¼ tsp ground cumin

1 tsp sea salt

¼- ½ tsp ground black pepper

Water to thin soup to your desired consistency

Directions:

1. Heat the oil in a large stockpot. When the oil is hot, add the leek and onion. Cook for 4-5 minutes over medium heat.
2. Add the potatoes and garlic, and continue to cook until the potatoes are beginning to soften, 6-10 minutes. If the veggies stick to the bottom of the pot, add a drip of oil.
3. Add the coconut milk, corn, beans, bay leaves, parsley, cumin and water. Simmer,

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