Archive for Recipes

Homemade Citrus Electrolyte Drink

Great for colds, flus and rehydration after sports.



1/2 cup fresh orange juice

1/4 cup fresh lemon juice

2 cups of water or coconut water

2 tablespoons honey

1/8 teaspoon Celtic sea salt



Mix and enjoy.

Stuffed Acorn Squash

This recipe makes a hearty yet gain-free addition to dinner on a chilly February night. Squashes are an excellent source of carotenoids.


  • 2 acorn squash, cut in half pole-to-pole, seeds removed
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • Celtic sea salt
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 cups ‘riced’ cauliflower
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup pecans
  • 1/4 cup plumped raisins
  • 1/2 cup Celtic sea salt
  • 1/8 teaspoon freshly ground black pepper


Preheat oven to 450degrees F and adjust rack to middle position. Place squash, cut side-up, on a baking sheet. Combine coconut oil and honey then brush the squash with the mixture using a pastry brush. Season with salt. Toast in oven for 25 minutes.

Meanwhile, warm olive oil in large sauté pan and swirl to coat. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.

*To rice cauliflower: Cut cauliflower into bit sized pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat.

**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, kombucha, etc) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

Homemade “Ranch” Dressing


  • 1 large avocado
  • 2 teaspoons fresh lemon juice
  • 1/2 cup plain greek yogurt
  • 1 teaspoon hot sauce
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves
  • 3/4 teaspoon salt


Add all ingredients to blender, food processor or VitaMix.  Blend and enjoy!

Homemade Orange Gatorade

Seeing young kids running around with Gatorade, Powerade or any of those sports drinks makes me cringe.  I don’t think parents realize how much sugar and dye is in them!  I do agree that you need to rehydrate after a long workout or practice so here’s a healthier alternative…..



  • 6 oranges, juiced
  • 1/2 lemon, juiced
  • 1 cup coconut water
  • 1 tablespoon Stevia (optional)



Apple Brussel Sprouts Slaw


8 ounces brussel sprouts

1/4 cup dried currants

1 medium Fuji or Gala apple, cut into 1/8 inch slices

1 tablespoon olive oil

1 tablespoon vinegar

1/4 teaspoon salt

1/4 teaspoon pepper


Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place oil, vinegar, salt, and in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine.

Goes very well with chicken.

Winter Green Shake

Support your body’s natural detoxification from the kale and avocado in this shake!


  • 1 cup kale, stems removed
  • 1/2 avocado, pitted, peeled
  • 1/2 banana, frozen
  • 1 tablespoon fresh mint leaves
  • 1 tablespoon organic raw honey
  • 1 cup water
  • 1 cup ice cubes


Use a high-performance commercial drink blender, blend until smooth and creamy.


Recipe courtesy of Whole Living at

Greek Chopped Salad with Chicken

Servings: 4

Total time: 25 minutes



  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken,  (about 12 ounces)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives
  • 1/2 cup crumbled feta cheese


Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Carrot Cake Supreme


2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
3/4 cup honey*
3/4 cup unsweetened applesauce
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrot
1 cup squash, cooked (I prefer butternut)
1/2 cup pineapple, chopped, drained
1/2 cup raisins
1/4 cup flaked coconut, unsweetened 1 cup chopped pecans (optional)

Grease 3 9-inch cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together first 4 dry ingredients. Beat eggs and mix in next 4 ingredients, beat until smooth.

Add flour mixture, beating at low speed until blended. Fold in carrot and the rest of the ingredients. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans completely. Spread cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Yields 16 servings

*Can also include dates to sweeten cake and then decrease honey.

Cream Cheese Frosting

8 ounce package cream cheese, softened
3 ounce package cream cheese, softened
3/4 cup butter, softened
16 ounce package powdered sugar, sifted
1 1/2 teaspoons vanilla

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar; beating at low speed until light and fluffy. Stir in vanilla.

Yields 3 1/2 cups.

Eggplant – Mushroom Dip


1 large eggplant (1 1/2 to 2 pounds)
1/4 cup extra-virgin olive oil
1 medium-sized green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 (6 ounce) can tomato paste
1/2 cup water
2 tablespoons red wine vinegar
1/2 teaspoons Redmond’s Sea Salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Lay eggplant on its side, cutting a thin slice from eggplant form a flat base.

Horizontally slice off about top 1/4th of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop pulp to measure 3 cups. Heat oil in heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally.

Add mushrooms and remaining 6 ingredients. Bring to a boil; cover, reduce heat, simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Serve with pita chips.

Yield 3 cups

Apple Pear Salad


16 ounce package romaine lettuce
6 ounces of graded Swiss cheese 1 cup roasted cashews, unsalted
1/2 cup unsweetened dried cranberries
1 large apple, thinly sliced
1 pear, thinly sliced
Toss salad ingredients together in a bowl.
Yields 6-8 servings

Poppy Seed Dressing
2/3 cup extra-virgin olive oil
1/4 cup honey
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onions
1 teaspoon Dijon mustard
1/2 teaspoon Redmond’s sea salt

Process all ingredients in food processor until smooth. Dressing can be stored in refrigerator for up to 1 week.