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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.



This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.


-1 1/2 cup almond flour

-3 cage free organic eggs

-1 TBS plant based butter

-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)

-ground cinnamon

-optional fresh fruit & organic maple syrup for toppings




Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!

**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**


These cupcakes are organic and no artificial colorings were used for the sprinkles or frosting!

Every year, 15 million pounds of artificial food dyes are used in U.S. food manufacturing plants. Let’s get real, if I can make my own food coloring from scratch at home these big food companies can certainly find a way to get it done at their state-of-the-art plants without breaking the bank. Artificial dyes have been linked to numerous health issues. In animal studies dyes have caused tumors and cancer, and it is said that yellow #5 causes hyperactivity in children. So, we made our own coloring using safe and organic products.

My two-year-old saw the new minions movie this week, so this recipe was a direct request from him. I’m a cook not a baker, so with that said, I think we did an okay job 


1 1/2 cup almond flour

1 1/2 tsp baking powder

1/2 tsp pink salt

1 cup organic sugar

1/2 cup or organic, grass fed or plant-based butter

2 large organic/cage-free eggs

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup of vanilla almond milk

Miss Jones Organic Vanilla Frosting

1 tsp turmeric powder

Handful of yellow carrots

1 bag of  mini organic dark chocolate chips

1/2 cup water


Combine cake ingredients into a large mixing bowl. Stir with an electronic mixer or by hand until batter is thick and there are no clumps. Pre-heat the oven to 350 and full cupcake pan with cupcake wrappers of your choice. Fill holders 2/3 of the way with batter using a spatula or spoon. Wipe any excess batter off the pan and place in oven for 14-18 minutes. Let cupcakes cook until golden…stick a toothpick in to check if done, if it comes out clean you’re good to go!


In a food processor or small blender add 1/2 cup of water, handful of yellow carrots and 1 tsp of turmeric powder. Blend until smooth. Add mixture to stove top in small pan and cook on low for 10 minutes. Pour the juice from the pan and TBS of the mixture into a bowl with the vanilla frosting. Stir until the mixture is smooth.

Remove cupcakes from pan and let cool for several minutes before frosting.

To add the minion facial features use two dark chocolate chips as the eyes along with vanilla frosting, and you can melt a handful of chips in the microwave for about 2 minutes and use a toothpick to draw on the rest of the face. All of the sprinkles shown are from the Miss Jones Vanilla Frosting pack and are made with natural colors (turmeric, beet root, spirulina and paprika).

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