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Noodles & Company Launches Two New Zoodles Recipes!

I am excited to announce I have teamed-up with Noodles & Company to introduce you to my new favorite alternative pasta dishes!

Noodles & Company recently added not one, but TWO new Zoodles recipes to their menu last week, and I was fortunate to be able to try them out! The new dishes include: Zucchini Truffle Mac and Zucchini Spicy Peanut Sauté w/Grilled Chicken.

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The Zucchini Truffle Mac is draped in the famous Noodles & Company cheese sauce, and garnished with black truffle, roasted mushrooms, parmesan cheese, and toasty breadcrumbs. The regular serving contains 540 calories and 31 carbs, and the small dish contains 260 calories and 16 carbs.

The Zucchini Spicy Peanut Sauté w/Grilled Chicken is mixed in a spicy, peanut flavored sauce with grilled chicken breast, broccoli, carrots, snap peas, and cabbage. It is finished with peanuts, black sesame, and fresh cilantro. A regular serving contains 610 calories, and small dish contains 380 calories.

Both dishes are light, bright, fragrant and flavorful! These healthier zoodles recipes are perfect for anyone trying to watch their carbs and calories.

Benefits of zoodles

  • Zoodles are low in calories, so you can eat approximately five cups of zoodles for the same number of calories that you’d get from just one cup of regular wheat-based noodles!

  • Zoodles are low in carbohydrates. This is important because eating too many carbs – or the wrong type of carbs – can sometimes lead to health problems including blood sugar issues and unwanted bloat and weight gain.

  • Zoodles are a good source of vitamin C, vitamin A, vitamin B6, potassium, and other essential nutrients. Two cups worth of zoodles provides about 15 percent of your recommended daily dietary fiber intake. The fiber found in zoodles is good for digestion, heart health and overall gut health. A healthy gut is so important as 70 percent of your immune system resides there.

  • Zoodles are a great pasta alternative for anyone following a gluten-free, grain-free, paleo or keto regimen. Because they’re made without any wheat, flour or grains at all, zoodles are also a safe substitute for individuals with celiac disease.

giveaway—Win a Noodles & Company Gift Card!

To celebrate the launch of the new Zoodles, I am hosting a giveaway to offer you a chance to test out the new Noodles & Company recipes for FREE! One Grand Prize Winner will receive a $50 digital gift card for Noodles & Company to be redeemed at a location near you. Giveaway ends 10/31/18, so spread the word! To ENTER: Visit my Instagram profile and click on the photo with me eating Zoodles (below) and follow the instructions.

To Enter the GIVEAWAY: Click on this photo on my Instagram profile and follow the instructions!

To Enter the GIVEAWAY: Click on this photo on my Instagram profile and follow the instructions!

order noodles & Company

If you are as excited about the new Zoodles as I am, and want to taste them for yourself you can find them at a Noodles & Company location near you. You can also conveniently order them online for Quick Pickup at

Skillet Sweet Potatoes

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Get all the nutrients and fuel you need from this super easy recipe!!


  • 2 sweet potatoes (cut into cubes)

  • 1 cup chopped spinach

  • 1 bell pepper

  • 1/4 cup of diced onion

  • Handful of fresh cilantro

  • Pink salt + pepper

  • Red Pepper Flakes

  • EVOO or coconut oil


  1. Cube sweet potatoes, dice up the onion, cut-up bell pepper into small pieces, and chop the spinach.

  2. Cook all veggies over EVOO or coconut oil on stovetop with a sprinkle of pink salt and pepper, frequently stirring. Cook until potatoes start to soften and brown. Can cover with lid for a few minutes to speed up the process, but do not leave on for the entire time.

  3. Remove from heat and top with crushed red pepper and fresh cilantro.

Avocado Nests


Start your day off right with this filling and nutritious breakfast! This recipe is dairy and gluten free!


  • 2 large avocados

  • 2 cage-free eggs

  • 1 cup chopped spinach

  • 1 cup diced red onion

  • 2-3 pieces of turkey breast (deli style)

  • 1 TBSP almond mozzarella

  • 1 TBSP plant-based butter

  • Pink Himalayan Salt

  • Pepper or red pepper flakes

  • EVOO or coconut oil

  • Hot sauce or chili powder (optional)


  1. Cut (or rip) turkey breast into small pieces and add to stove top pan with a drizzle of coconut or EVOO and sprinkle of pink salt and pepper. Add 1 cup of chopped spinach and diced onions to the pan after about 3 minutes and continue to cook and stir until turkey starts to brown and then remove from heat. At the same time you can scramble the eggs in a separate pan over 1 TBSP of melted plant-based butter and pink salt/pepper.

  2. Cut avocados in half (long ways) and scoop out the pit and the center filling (save for another meal or recipe!)

  3. Combine the turkey mixture with the scrambled eggs and fill-up the avocado bowls. Weave in some shredded almond mozzarella while still hot so it melts and can top with additional pink salt and red pepper flakes, chili powder or hot sauce to taste!

Orange-Cranberry Salad


I love adding fruit to my salads, especially during the late-summer and fall! This salad is both sweet and savory, enjoy!


  • 3 cups of romaine

  • 2 cup of fresh spinach

  • 1/4 cup Mandarin oranges

  • 1/4 cup dried cranberries

  • 1 handful of slivered almonds

  • 1 handful of pecans

  • 1 TBSP goat cheese

  • 1 TSP uncured bacon crumbles

  • Poppyseed dressing OR Balsamic Vinegar + lemon juice


Mix the chopped romaine and spinach leaves in a large bowl, add the mandarin oranges, cranberries, almonds and pecans and toss well. Top with crumbled goat cheese and uncured bacon bits. Dress with an organic poppyseed dressing OR make your own dressing using balsamic vinegar and a splash of lemon juice. This recipe will make 2 servings.

Mexican Sweet Potato Noodles



  • 1-2 large sweet potatoes (depending on how many noodles you want to make) OR can buy pre-cut sweet potato noodles.
  • 1 cup fresh cilantro leaves
  • 1 can organic sweet corn
  • 1 can organic black beans
  • 2 avocados
  • 1 tsp cayenne
  • 1 tsp chili powder
  • salt, pepper, red pepper flakes
  • 1 garlic clove
  • 1 fresh lime
  • 1 tsp dried onion seasoning
  •  1 tbsp olive or coconut oil
  • Optional-shredded cheese and hot sauce


  1. (If you bought pre-cut noodles, skip this step) Wash sweet potatoes, peel, and cut in half to prepare for spiralizer. Run through spiralizer. May need to cut into smaller chunks if it is not working well. I find that an electronic spiralizer works much easier for harder veggies like sweet potatoes. 
  2. Add olive oil to pan with sweet potato noodles and sprinkle with salt and pepper, cover with lid and cook on medium heat for 4-5 minutes, then lower heat and cut for another 4-5 minutes until noodles start to soften and brown, remove from heat so they don't get too sticky.
  3. In a separate pan add the black beans and corn and heat on low for a few minutes until they are warm and then remove from heat. If in a hurry, can also microwave in covered bowl for 2-3 minutes. 
  4. Cut avocados in half and scoop out the filling to a mixing bowl. Mix with the cayenne, chili powder, 1/2 cup of chopped fresh cilantro, onion, red pepper, and pressed garlic. Squeeze fresh lime juice and continue to mix until consistency is like guacamole. (This will be your topping or sauce)
  5. First, add on the bean and corns to the noodles on a plate or in a bowl, then top with the avocado mixture and sprinkle the leftover fresh cilantro to taste. Can also top with cheese and hot sauce, or add extra seasonings to your liking. 

There's a New Kid on the Guac! (Dos Toros Taqueria)

Dos Toros Taqueria Chicago, IL

Dos Toros Taqueria Chicago, IL

My husband and I got a "behind the scenes" look and taste at Dos Toros Taqueria in Chicago. And I gotta tell ya, I'm feeling what they're bringing to the table! We took our "Taco Tuesday" up a notch and dined at the Loop location situated just along the river. 

The Vibe

Dos Toros brings the Northern California vibe and fare to Chicago! From sourcing only naturally raised meats to composting their kitchen waste, this company takes sustainability seriously. The "little" things matter at Dos Toros, as all of the restaurant tables are made from reclaimed wood, and the receipt paper is even BPA-free. The company also gives back to the local community by donating to schools and partnering with non-profits. It was an good atmosphere to relax and enjoy a good meal and cerveza.

The Menu

The menu offers a wide-range of options, you can choose to build-your-own: tacos, salad, burrito, or quesadilla. For each menu category they also offer a vegan option called "market vegetables" which includes a fresh mixture of seasonal squash & greens, with cremini mushrooms & shishito peppers. 

Some of my recommendations include:

Pork + Chicken Tacos

The meat was so tender on its own, it was cooked just right and was delicious. We garnished our tacos with homemade salsa, rice, cheese, and guac. They gave us generous portions of the guac AND it only cost 45 cents extra, which is actually cheaper than some of the competitors. 



The burrito shells are the perfect consistency to be able to hold everything together, while still allowing the taste of all the fresh ingredients to come through. We were actually shocked at how thin the shell was, because it didn't break apart or leak through, and most importantly didn't overpower all the good stuff inside! 

Another aspect of the burrito I was able to appreciate was their signature layer of cheese. They melt a fresh piece of queso right on the tortilla shell prior to building the burrito, it was almost just as much fun to watch this process as was to eat it! The flour and corn tortillas are also GMO free. 


Salad Bowl

The theme behind the salad is Go Big AND Go Home, because you'll have enough to fill-up now and still have some leftover for dinner and maybe even lunch the next day. They don't skimp on the ingredients and they pack the salad bowls sky-high with a rainbow of fresh ingredients including: meat or veggie, rice option, lettuce, beans, salsa, cheese, and guac. You can garnish your bowl with crumbled tortilla chips, fresh cilantro, and a lime vinaigrette salad dressing. 


The Ingredients

All of the meat is naturally raised with no hormones or antibiotics, which is something that I strongly value in my food. As mentioned above, the shells are also GMO-free. Additionally, I was told that they work with a local vendor in Chicago to supply some of their tortillas. 


If you're in downtown Chicago and craving a filling yet somewhat healthy meal, check this place out! Honestly, I could eat Mexican food every day of the week and I was overall pretty impressed with my experience here. Dos Toros, you guac my world!  

Strawberry-Poppyseed Salad


Whoever said fruit + veggies don't go together certainly hasn't tried my Strawberry-Poppyseed Salad! This salad is one of my favorites to make in the springtime and summer, as its unique combo is so refreshing on a warmer day! As always, I used all organic and fresh ingredients. 


  • 1 bag or box of Spinach
  • 1 head or bag of Romaine lettuce
  • 1 container of fresh strawberries
  • 1 container of blueberries
  • 1 cup of pecans
  • 1 can of mandarin oranges
  • 1 1/2 cups of feta cheese
  • Poppyseed Dressing (I use Annie's)


  1. Wash and toss the romaine and spinach together in a large bowl or container.
  2. Mix in the cut-up strawberries, blueberries, and drain mandarin oranges.
  3. Add pecans and sprinkle the feta cheese on top.
  4. Drizzle on Poppyseed dressing and mix all ingredients together well. Store in refrigerator or wait to add dressing until right before eating and it may get a little soggy when sitting out. 


Smoked Mozzarella Pasta


I am not taking credit for this recipe as I got the idea from Whole Foods. I used to love getting some of their Smoked Mozzarella Pasta from the salad bar, but since changing my diet and lifestyle for lyme disease a lot of the ingredients don't mesh with me anymore. I wanted to come up with a healthier version of this pasta, so I got creative in the kitchen, because seriously that's what I do for fun!  


  • 1 box of organic penne (I used the 365 brand)
  • 2-3 thick slices of mozzarella or 1/3 of a block of smoked mozzarella 
  • 1 red pepper
  • 1 cup of chopped spinach
  • 3/4 cup of plan-based mayo (I used Earth's Balance)
  • 1/4 cup of organic white wine vinegar
  • Handful of fresh parsley
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 garlic clove
  • Olive oil
  • Pink salt and pepper


  1. Boil water and cook the penne pasta based on the box instructions. When pasta is done rinse noodles with cool water so they don't stick when refrigerated. 
  2. Cut-up red bell pepper into small pieces or strips, chop up spinach. Cut mozzarella into small square pieces and set aside.
  3. Add a drizzle of olive oil to pan on medium heat and add the red pepper and spinach, cover with lid. Let cook until tender, can remove the lid for 3-4 minutes and let finish cooking.
  4. To make the sauce: in a bowl combine the 1/4 cup white wine vinegar, 3/4 cup plant-based mayo, 1 tsp chili powder, fresh parsley, 1 pressed garlic clove, and 1 tsp red pepper flakes, stir well. Taste and if vinegar is too potent can add a little more of the plant-based mayo or some water to help lower the acidity. Add pink salt and pepper to taste.
  5. Combine the sauce, cooked vegetables and the noodles and stir in the mozzarella chunks. Can add additional red pepper flakes for more spice. 
  6. Let the pasta salad cool and set in the refrigerator, preferably overnight, but a few hours will do the trick. 

Taco Lasagna


Taco Lasagna: A mexican twist on the traditional comfort food! And it will fill-up the family for more than one dinner! I used all organic ingredients. If you are vegetarian, leave out the meat and add extra beans. For vegan or dairy-free use all beans and a plant or nut based cheese instead. 


-Small corn shells
-1lb grass fed ground beef
-1/2 package of mild shredded cheddar (I like the thicker 365 brand bc melts like mozzarella)
-1 can garbanzo beans
-1 can black beans
-2 bell peppers (color of your choice)
-1 handful of romaine lettuce
-1 handful of fresh parsley
-Organic taco seasoning packet
-1 Tsp cumin
-1/2 an avocado
-1 container of salsa (I prefer the 365 black bean corn salsa)


1. Preheat oven to 350. Brown the ground beef on stove top, mix with taco seasoning. At the same time add a drizzle of olive oil and heat can of garbanzo beans, black beans and diced bell peppers with cumin in a pan on low to medium heat. 

2. Once meat is done add the bell pepper/bean mixture to the the meat pan and stir. Add jar of salsa and mix well. 

3. Spray the bottom of Pyrex dish or wipe with olive oil. Add 6 corn tortilla shells for the bottom layer. Then top with the meat mixture, then cover with shredded cheese. After that, repeat the next layer by adding another 6 shells, then meat mixture, then cheese. 

4. Cook in oven at 350 for 20-25 minutes, until shells are crispy. Let cool and top with chopped romaine lettuce, cilantro and diced Avocado--can also drizzle on some fresh lyme juice. Cut with a knife and serve with spatula like lasagna.

Easy-Peasy Minestrone Soup


This soup is similar to my Vegetable Tortellini Soup which everyone enjoyed! This recipe can be made gluten free with quinoa noodles or by leaving out noodles completely. I use organic bone broth for many of my soups because of the collagen and gut healing benefits, however that can be subbed out with more veggie broth and water. 


  • 1 32 ounce container of organic bone broth
  • 1 32 ounce container of organic vegetable broth
  • 4 large carrots
  • 4 celery stalks 
  • 1 can of cannellini beans
  • 1 can of red kidney beans
  • 1 can of garbanzo beans
  • 1 cup of diced red onion
  • 2 cups of frozen green peas
  • 3-4 garlic cloves
  • 2 cups of fresh spinach
  • 1 handful of fresh parsley leaves
  • 5 oz (or half jar) of Tomato-Basil Sauce (I use 365 organic brand)
  • 1 box of organic shell noodles or elbow quinoa noodles
  • Italian seasoning
  • pink salt and pepper


  1. Wash and cut the carrots and celery into small pieces.
  2. Dice 1/4 of a red onion into tiny pieces
  3. Chop 2 cups of small spinach, removing the stems (set aside for the end)
  4. Boil a pot of water for the noodles, and add noodles and cook to al dente (leave a little firmer than normal since they will be added back into hot water). Rinse with cold water so they don't stick together.
  5. Heat a large pot on the stove and add the entire container of bone broth and veggie broth. Next, press 3-4 garlic cloves (depending on your preference), add the celery, carrots, onion, peas to the soup mixture *HOLD OFF on spinach*
  6. Rinse and drain all of the beans and add them to the pot. 
  7. Add the handful of fresh parsley (can rip into smaller pieces)
  8. Add about 5 oz of marinara sauce to pot and stir well.
  9. Let cook on medium heat for about 30 minutes.
  10. Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt and pepper and cook until noodles are fully cooked and carrots are tender. 

This soup will last you several days and can simply be reheated over the stovetop and can re-season with Italian seasoning and pepper. 

Creamy Chicken + Wild Rice Soup (Dairy-Free)


This recipe is a healthier version of the famous Panera soup that I developed from scratch. I used all organic and fresh ingredients! This soup is dairy free and you can make it vegan by leaving out the chicken and using all vegetable broth instead of a combo of that an bone broth. Cream-based soups are delicious and satisfying during the winter months, but they can pack lots of extra calories and fat, so this recipe is a better-for-you alternative! Plus, bone broth is one of the best foods you can feed your gut this time of year to help fight and prevent illness and strengthen your immune system. If you are lactose intolerant, sensitive to dairy, or live a vegan lifestyle this is a great way to still enjoy a rich soup! 


-4 cups of bone broth (1 container as you may use more)

-4 cups of vegetable broth (1 container as you may use more)

-3 cups of wild rice

-1 box of organic pre-cut chicken breast or 2-3 small organic chicken breasts cooked on the stove top over olive oil, salt and pepper. 

-1/4 cup of nutritional yeast

-1/4 cup of raw cashews (soaked prior to blending)

-1 regular potato or 2 small potatoes

-1 tbs white wine vinegar

-Olive oil

-Pink salt and pepper to taste

-Handful of fresh parsley

-3 large carrots

-3 large celery stalks

-1/4 cup of diced red onion

-3-4 cloves of fresh garlic

-1 can of organic cannellini beans


1. Soak the cashews. Can do this overnight or I prefer to boil a small pot of water, remove from heat and then cover the cashews for 15-20 minutes. Drain once the time is up.

2. While the cashews are soaking you can boil a pot of water to cook the potato. Can leave the peel on if you prefer. I used two small golden potatoes and did not peel them prior to boiling. Once cooked set aside to cook and cut into small pieces. You can also cook the chicken breast if you did not buy the organic packaged version. Cook in olive oil with salt and pepper, remove from heat and use food scissors to cut into smaller pieces, set aside for later. 

3. Heat a large soup pot on the stove top with olive oil and add cut-up carrots and celery, diced onion, and press the 3 garlic cloves. Stir in 1-2 cups of bone broth and cook until the veggies start to soften. 

4. Add the wild rice to the pot mixture for 2-3 minutes. Stir in the remainder of the bone broth and vegetable broth and bring to a boil. Let simmer for 15-20 minutes with lid on. 

5. While the rice is cooking in pot, combine the cooked potato, raw soaked cashews, and rinsed beans into a food processor or blender and blend until smooth. I added a little bit of water to help the consistency blend easier. You may want to use a spatula to scrape the sides and blend a few times to make sure the mixture is smooth. 

6. Add the cream mixture to the soup pot and stir well. Add 1 tbs of white wine vinegar, 1/4 cup of nutritional yeast, pepper, and salt. If you are using chicken, now would be the time to add the cooked chicken to the pot as well. 

7. Cook on low heat until rice reaches desired texture. Make sure to stir frequently to prevent the rice from sticking together or the bottom of the pot. You may need to add more broth or water as the cream mixture will be pretty thick, it depends what kind of consistency you like. I added more broth at the end and let it heat for a little while before serving.

Top with fresh parsley and can serve with oyster crackers or fresh bread if you eat gluten. 

Can store in the fridge and enjoy as left-overs, but may need to stir in more water prior to reheating as it will thicken up from being stored. 

Frozen Yogurt Fruit Cups



  • 2 cups of granola
  • 1 tbs honey
  • 1/4 melted butter
  • 4 cups of vanilla yogurt
  • 1/2 cup of raspberries
  • 1 cup frozen strawberries
  • 1/2 cup blueberries
  • Cupcake wrappers
  • Organic food coloring of your choice (I used beet and spirulina)

Click to view video recipe or follow directions below

  1. Mix together the granola, honey and melted butter in a bowl.
  2. Fill cupcake tray with cupcake wrappers
  3. Mix organic food coloring with yogurt I did 1 1/2 cups with each color
  4. Add the granola to the bottom of the cupcake wrapper in tray, just enough to cover the bottom.
  5. Carefully spoon in the yogurt to each cup, make sure to not overfill want to leave a little space between the top of the wrapper.
  6. One-by-one add the fresh and frozen fruit to the top of the cups 
  7. Put tray in freezer for 2-3 hours
  8. To serve, let thaw for around 3-5 minutes before removing each cup and its wrapper to serve as a frozen treat! 

Italian Veggie Tortellini Soup


This soup is super easy and super satisfying for these colder winter evenings!! I used all organic products to put this recipe together!


  • 2 packages of cheese tortellini
  • 2 zucchinis
  • 1 large container of organic vegetable broth
  • 5 large carrots chopped up
  • Handful of fresh parsley
  • 3 garlic cloves
  • 1 jar of organic basil marinara sauce
  • Olive oil (for sauteing carrots) 
  • Dried Italian seasoning 
  • 2 cups of chopped spinach 
  • Pink salt and pepper to taste


  • Cut up veggies and sauté carrots in pan with olive oil to soften a bit.
  • Add zucchini, garlic, veggie broth, spinach, dry seasonings, and marinara to large pot on stove-top. (I only used 3/4 of the jar of marinara for a more soupy consistency)
  • Add carrots and parsley to the pot. 
  • When veggies seem softened enough, add the tortellini and cook for about 15 minutes or until soft. (careful to not overcook the pasta)
  • Garnish with more fresh parsley, salt, pepper and optional-parmesan cheese

**Can also cook in a crock-pot, but same as the above recipe do NOT add in the tortellini until the last 15-20 minutes because they will get soft quick. Time will vary based on your crock-pot**

Crock-pot Chicken Tortilla Soup



  • 1 can of organic chickpeas/garbanzo beans 
  • 1 can of organic corn
  • 1 can or container of enchilada sauce (used 365 organic brand from Whole Foods)
  • 2 small containers of green chiles (usually found on international aisle)
  • 1 large container of chicken broth (I used organic chicken bone both for added health benefits)
  • 1 lb of fresh chicken breast 
  • 1 tsp olive oil 
  • Handful of fresh cilantro
  • 1 garlic clove
  • Pink salt and pepper
  • 1 Tbs chili powder (can get away with more if you like a kick)
  • 1 Tbs cumin
  • Organic yellow corn tortilla shell or chips to break as topping
  • Optional-shredded cheddar cheese to top


  1. Add tsp of olive oil to pan and cook chicken breasts with salt and pepper, remove from heat and let cool.
  2. Warm-up crock-pot
  3. Once chicken it cooled cut or shred to smaller pieces, I prefer to use cooking shears
  4. Add to crockpot: enchilada sauce, can of corn (undrained), drained and washed garbanzo beans, cut-up chicken, 1 pressed garlic clove, chicken broth, green chillies, fresh cilantro, chili powder and cumin and pepper and salt. 
  5. Cooking time can vary based on your slow cooker's setting, I cooked mine for around 2 hours, could go longer on a very low setting. 
  6. Once soup is warmed and cooked, serve with more fresh cilantro, tortilla crumbles, and cheddar cheese

Roasted Brussels Sprouts Bruschetta


A twist on the traditional holiday bruschetta appetizer! This snack is gluten free + can be made completely dairy free as well--see below for the substitutions. The prep and process is super easy and these can be refrigerated and reheated as well! 


  • 1 bag of mini brussels sprouts or 1-2 large bunches
  • Gluten Free Ancient Grains Cracklebred (Natural Nectar Brand) or can use regular bruschetta toasts
  • 1 Tablespoon of Balsamic vinegear
  • 1/2 cup of almond mozzarella or shredded mozzarella 
  • Pink salt and pepper
  • 1 garlic clove
  • Splash of organic olive oil


  1. Cut the ends and take the outer leaves off the brussels sprouts and add to heated pan with olive oil, mix with 1 grated garlic clove and dash of pink salt and pepper. Make sure to stir and cook until they start to brown. 
  2. Cut the large gluten-free toasts in half 
  3. Remove the brussels sprouts from the pan into a small bowl, add 1 Tablespoon of balsamic vinegar (a little goes a long way) Mix together.
  4. Add 1/2 cup of the dairy free almond cheese or shredded mozzarella and put bowl in microwave for 30 seconds to 1 minute to melt the cheese if the brussels sprouts are not warm enough to do so. Mix once again.
  5. Spoon the mixture onto the individual toasts and top with grated parmesan or leave the cheese out to make them dairy free. 



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This fresh pasta salad is the perfect side dish to any meal! I came up with this recipe using some of my family's favorite ingredients, and I try to use everything fresh and organic when possible.


  • 1 box of organic orzo pasta
  • 2 cups of spinach
  • Handful of fresh basil leaves
  • 1 cucumber
  • 1/4 of a red onion diced
  • 1 cup of feta cheese
  • Italian seasoning (oregano)
  • Balsamic vinegar or 365 brand Balsamic Vinegearette 


  • Bring water to boil, and cook box of orzo
  • Petite Dice 1/4 of a red onion 
  • Cut up cucumber into small pieces
  • Rip apart washed spinach and basil into small pieces (can also try cutting)
  • When pasta is done cooking, rinse with cool water to avoid sticking. Add pasta to a large bowl, and combine with all of the ingredients. Add the dressing and cheese last. Chill before serving.  



Try this recipe as a healthier alternative to wings! It's super easy + you can bring your own taste to it by selection which sauce you would like to garnish with! 


  • One head of organic cauliflower
  • 1 cage-free egg
  • Pink salt + pepper
  • 1 garlic clove
  • Organic or Natural Buffalo Sauce (I like Tessemae's Mild Buffalo Sauce)
  • 1 -2 cups of almond flour


  • Preheat the oven to 400 degrees and prepare baking sheet with parchment paper(optional)
  • Wash and separate the cauliflower into smaller florets
  • Mix 1 egg with dash of pepper, pink salt + garlic in bowl
  • Add 1 cup of almond flour to large plate and spread out
  • Dip each floret one-by-one into the egg mixture and then cover with flour (might need to add more flour to the plate depending on how much cauliflower you have)
  • Add florets to baking sheet and cook for 25-30 minutes
  • Let bites cool, then garnish with your favorite sauce. I use Tessemae's All Natural Mild Buffalo Sauce because the ingredients are good quality, but Whole Foods has some good options I have used as well! 

Serve with blue cheese and celery for the ultimate tailgating snack or party app! 





Do you crave a good Italian meal, but dread the calories? I feel your pain. Fall is the season of football, food and more food! So, in trying to stick to my meal plan while at home I came up with a guiltless organic lasagna recipe! Pair it with a great glass of red wine and you've got yourself a nice little dinner for a Wednesday ;) 


-Organic Lasagna Noodles

-1 container of Ricotta cheese (part-skim)

-1 block of almond cheese

-Fresh basil

-Fresh oregano

-1 garlic clove

-1 jar of basil marinara sauce (or your sauce of choice)

-1 lb of organic ground white turkey meat

-olive oil

-Himalayan sea salt


-lemon juice

-1 egg

-handful of fresh kale


-Cook package of noodles to al dente (or as package reads), cool with cold water prior to laying on pan.

-Simultaneously Brown 1lb of ground turkey with olive oil as non-stick remedy, 1 garlic clove, fresh basil, fresh oregano, pink salt, and pepper.

-Once meat is cooked mix in the marinara to create a meat sauce

-Preheat oven to 375f

To Make Ricotta Mixture:

Mix one container of ricotta with one egg, pink salt, pepper, and lemon juice.

To prepare pan:

-Layer bottom of pan with olive oil and thin layer of sauce

-Then add 3-4 noodles to cover pan

-Add on meat sauce mixture

-Add ricotta mixture

-Add bits of kale

-Add fresh almond mozzarella or regular organic  mozzarella to cover

-Add next layer of noodles and REPEAT the order!

On the last layer of noodles add the extra sauce and meat sauce and some fresh almond mozzarella & basil!

Cook for 35-40 minutes, check to see progress. Bon Appetit and enjoy that glass of red wine because you earned it! 



These Asian Lettuce Wraps have it all, except MSG!! The perfect way to enjoy a favorite dish without the chemical overload. These wraps are easy to make & can be stored for a few days for lunch or leftovers!


Cauliflower Lettuce Wraps

  • organic chicken breast (I like the Applegate pre-cut)
  • ¼ cup chopped red onion
  • 1 bottle of 365 Organic Teriyaki Sauce
  • 1 small bowl of broccoli
  • 1 small bowl of edamame
  • 1 garlic clove
  • 1 bag of tri-colored shredded carrots
  • 1 bowl of pineapple
  • 1 small bowl of tri-colored peppers cut up or frozen organic pre-cut peppers
  • 1 cauliflower or 1 bag of frozen 365 cauliflower rice
  • pink salt
  • pepper
  • plant-based butter


(If you are using frozen cauliflower rice skip to next paragraph!) If you are using a whole cauliflower instead of the frozen you will need to pound out the rice first. The easiest way it to dismantle the leaves and the head of the cauliflower and add the remaining flourets to a food processor. You may have to repeat this process a few times to get all of the florets compacted.

Add the cauliflower rice to a large pan on the stove with plant-based butter, sauté for 5-7 minutes. In a second pan add lemon juice & garlic, pink salt/pepper and cook cut up chicken breast (I use the pre-cut organic Applegate chicken). Once chicken is cooking for around 5 minutes add teriyaki sauce, and small pineapple cubes. Cook for another 5 minutes. In pan with rice add in broccoli, unshelled edamame, chopped red onion, and peppers. Let veggies get soft & then combine chicken mixture with veggie/rice mixture and add more teriyaki sauce.


Wash and separate romaine lettuce leaves to use as shell. Add the stir-fry mixture to the individual lettuce wraps and top with the raw tri-colored carrots for a crispy finish! Enjoy!



This salad is a great compliment to any summer BBQ! I had a weird craving for caesar salad (something I never eat), so I decided to come up with my own healthier version.


(I try to buy all organic & non-gmo ingredients)

-1/2 box of ditalini pasta

-bag of organic croutons

-2 heads of romaine lettuce

-1 bag of mixed greens or spinach

-3 pieces of turkey bacon or uncured bacon bits

-2 cups of red cabbage

-1 bottle of Annie’s Naturals Organic Caesar Dressing

-1 container of pre-shredded parmesan cheese or half block of parmesan to shred

-Shredded chicken breast-optional (pictured without chicken)


-Cook 1/2 of the box of ditalini pasta and run under cold water when straining to prevent noodles from sticking

-Cook 3 pieces of turkey bacon on stove top until extra crispy and then dice or break into small crumbs (can substitute with uncured bacon bits).

**If you are adding chicken, cook 1-2 chicken breasts on stove top with olive oil, 1 garlic clove, pink salt, pepper & splash of lemon juice. Once cooled, cut and shred to smaller pieces.

-Mix the spinach and greens with 2 heads of chopped up romaine, add 2 cups of chopped up red cabbage. Combine the salad mixture with 1 bag of croutons, bacon crumbs and ditalini pasta. Top with dressing, and let sit in the fridge for at least 30 minutes to cool. Sprinkle with parmesan cheese just before serving.