Banana Cilantro Lime Smoothie



Good morning! I have been missing my cilantro smoothies, so I made one this morning. Cilantro is such a hero … packed with vitamins A, C and E which are important antioxidants. Banana and avocado give this smoothie a boost of potassium, as well as the healthy fat in avocado which make this recipe a great addition to breakfast or a snack on its own.


  • 1 banana
  • 1/2 avocado peeled and pitted
  • 1 medjool date, pitted
  • 1 cup unsweetened almond milk or coconut water
  • 1 generous handful of fresh cilantro
  • the juice of half a lime

Thoroughly blend all ingredients and enjoy! Makes about 12 oz, 1 smoothie.


Grain-Free No-Added-Sugar Banana Bread

bananabreadI had a lot of bananas hanging around yesterday, from a long, busy, smoothieless week prior, and they needed to be used before they over ripened. Hence this banana bread, which is so moist and delicious, it’s as much a dessert as it is a wholesome breakfast.

This bread has no added sugar, but relies on the ripe bananas for its sweetness. It’s also gluten free.

Here you go!


  • 5 ripe bananas mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup hazelnut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt


  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs, almond butter and vanilla and stir gently
  • Melt butter and add it to the egg mixture and gently stir again, don’t over mix
  • In a separate bowl, combine hazelnut flour, cinnamon, baking soda, baking powder and sea salt
  • Combine dry ingredients into wet ingredients and stir until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60-65 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for about 30 minutes before slicing
  • Slice and serve, warm
  • Refrigerate over night if you want to serve it the next morning
  • Enjoy!

Choco Coco Blueberry Smoothie


Hello, and welcome to recipe of the week! It has been a while since I have shared a smoothie recipe, so I thought I would do one today. This one is rich, creamy and satisfying.

Here you go!


Thoroughly blend all ingredients and enjoy! Makes about 24 oz, perfect for 2 12-ounce smoothies.

recipes, Uncategorized

Mango Salsa

There is no photo that can capture the yumminess of this salsa. The flavors of these ingredients belong with each other.

It’s amazing on fish, fish tacos, black bean dishes and by itself on corn tortillas. I eat it with a spoon out of the mixing bowl. When I am making a dish that calls for this salsa, I have to keep myself from eating the whole bowl before dinner is served.


  • 3 small or 2 medium ripe and soft mangoes, peeled, pitted and cubed
  • 2 small or 1 medium avocado, peeled, pitted and cubed
  • 1/2 red onion, minced
  • the juice of 1 lime
  • 2 tablespoons of extra virgin olive oil
  • sea salt or real salt to taste


  • Add cubed mangoes, cubed avocados, minced onion to a mixing bowl.
  • Squeeze the juice of one lime over the mix. If your lime isn’t soft, hold it under warm water and massage the peel for a few minutes.
  • Add olive oil.
  • Add salt to taste.
  • This salsa is so delicious. It is amazing over white fish, on black bean tacos, with tortillas chips or even on chicken.

Chocolate Banana Chia Pudding

choc_banana_chia_puddingThis recipe was inspired by my 28-Day No-Sugar Challenge, which is happening now!

Although this pudding isn’t overly sweet, it has bananas, cinnamon and chocolate goodness, with the addition of cashews which are loaded with healthy fat.

Chia pudding is one of the easiest things to make ahead, and it packs a huge energy punch, so I love it for breakfast.

Here you go!

If you try this recipe, let me know!


  • 1 cup of cashews, soaked for at least 4 hours or overnight + soaking water which will be discarded
  • 1 1/2 cups of fresh water
  • 2 bananas, peeled
  • 1 tablespoon raw cacao powder
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • berries for garnishing — raspberries, blueberries, strawberries and extra sliced banana are all great


  • Soak cashews in water for at least 4 hours or overnight.
  • After they are softened, rinse cashews, discard the soaking water, and put them into your blender.
  • Add fresh water and blend to make cashew milk.
  • Add bananas and blend again until consistency of mixture is smooth.
  • Add cacao and cinnamon and blend again, another 15 seconds.
  • You can add chia seeds now, and blend again so that the chia seeds are ground up, or if you like your chia pudding to be like tapioca in consistency, don’t add chia seeds until later.
  • Pour mixture into 8-ounce Mason jars. This recipe makes 3 servings/jars.
  • Mix in chia seeds (1 tablespoon per jar) if you didn’t already blend them.
  • Add berries to the mixture as well, or you can also add berries to these when you are ready to eat.
  • Refrigerate over night, and serve cold in the morning!





Blueberry Banana Muffins with Hazelnut Flour


It’s Friday, and I must say it has been on long week. Aren’t they all? The kids have to be out the door by 7:45am in order to get to school on time, and Fridays always feels extra crazed. Friday is the homestretch, the last of the weekdays, the race to the finish.

Although this Friday felt rushed as ever, I was committed to make these muffins this morning, and I did it, with my timer on!

This recipe of the week is partly inspired by the 28-Day No-Sugar Challenge which starts on March 1st (next week!), as it is a comforting, sweet and satisfying recipe with no added sugars, not even honey or maple.

You’ll notice I have 1/4’d all these measurements. This is how I made the muffins this morning so I could go quickly. The recipe below makes six muffins. Multiply all ingredients by four and you have a full batch of 24 muffins which you can refrigerate or freeze!

When making the small batch, it took me eight minutes to pull out all everything I needed and combine all the ingredients, which meant these muffins were out of the oven in 30 minutes form the time I started making them. I popped them in the refrigerator right after coming out of the oven (not ideal, but you have to do what you have to do) so they’d cool faster, and the kids were out the door with a mango, avocado, spinach smoothie (recipe on the blog later today) and muffin in hand.


  • 1/4 cup of hazelnut flour
  • 1 banana peeled and mashed with a fork
  • 1 egg
  • 1 heaping tablespoon of almond butter
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of vanilla extract
  • a pinch of salt
  • 1 tablespoon melted coconut oil
  • 1/3 cup organic blueberries


  • Preheat your oven to 350F
  • Mash banana with your fork in a medium sized mixing bowl
  • Add all other ingredients, and combine
  • Add blueberries last
  • Fill lined muffin cups about 3/4 of the way as the muffins will rise a little
  • Bake for 22 minutes, or until you can stab with a fork which comes out clean
  • Let cool adequately before serving (if you have time 🙂



Slowcooker Chicken with Cashew Milk and Spices


This recipe is a fan favorite! It was inspired by a korma dish my children love to get from our local Indian restaurant. In an effort to duplicate those flavors at home, this is a new take on the korma but it’s gluten-, dairy- and nightshade-free (which is great for those following an anti-inflammatory diet). Like korma, it’s warming and flavorful but not spicy so it is super kid-friendly. Turmeric and ginger add to the layers of flavor and the anti-inflammatory quality.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped finely
  • 2 cloves garlic, minced
  • about 2 pounds of organic chicken breast cut into 1-inch pieces or strips
  • sea salt or real salt
  • 1 cup of cashews soaked for at least 4 hours, but as long as overnight
  • 1 cup fresh water
  • 2 bayleaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2-inch piece of fresh ginger root, peeled and grated
  • 4 cups of chicken broth
  • generous handful of fresh cilantro, chopped



  • Soak cashews in water for at least 4 hours or overnight
  • In a large pan, over medium heat, warm olive oil until shimmering
  • Add onion and garlic and sauté until fragrant, about 3 minutes
  • Add bayleaves, cinnamon, cumin, turmeric, coriander and ginger root and sauté until spices evenly coat the chopped onion and garlic, about 3 minutes
  • Stir in the broth and deglaze pan, and bring the mixture to a boil
  • Add raw chicken to your slow cooker and season with salt
  • After the spice/onion/garlic mixture has come to a boil, remove from heat and transfer it into the slow cooker, pouring over the chicken until chicken is all covered
  • Set slow cooker to high for 3 hours or low for 6 hours (low setting is preferred)
  • Rinse soaked cashews and add them to your blender with 1 cup of fresh water, blend until finely puréed to the consistency of buttermilk.
  • Add cashew milk to the slow cooker about 30 minutes before chicken is done
  • Stir gently to combine cashew milk with the chicken
  • Remove bayleaves
  • Garnish with cilantro
  • Serve alone or over a starch like sweet potatoes or cauliflower rice, with a green vegetable on the side, and enjoy!

Strawberry, Beet and Cilantro Smoothie


Happy February—the month of love! To kick it off right, I wanted to give you a smoothie recipe which is full of love, sweetness and nourishment.

Try it before an important meeting or after a strenuous workout. Avocados and bananas are chock full of potassium, and beet root is wonderful for circulation and full of gut-friendly fiber plus provides a boost of folate, magnesium, potassium, iron and zinc. The cilantro is a powerful detoxifying food.


  • 1/2 avocado
  • 1/2 cup frozen organic strawberries
  • 1 medium banana
  • a generous handful of fresh cilantro
  • 1 teaspoon beetroot powder
  • 1 cup unsweetened almond milk

Thoroughly blend all ingredients and enjoy! Makes about 16 oz, perfect for yourself or to share!


Lamb Ragu with Carrots, Ginger and Coconut


Don’t let the unexpected ingredient combination of this sauce discourage you from trying it!

Of all the meals I make in any given week, of all the soups and stews, this is the recipe that garners the most cheers from my kids! It’s also a versatile recipe… When you first make it, you will have a lamb dish, which serves as a main dish for night number one. The left over sauce will thicken during cooking and will be available as a chunky ragu, which you can serve over cauliflower rice or another grain type (for us that may be an occasional gluten-free pasta night) on night number two.

There are two options for meat when making this stew/sauce: (1) boneless lamb stew meat will mean more meat as a main dish on the first night. I use boneless stew meat if I am having additional dinner guests so I have enough meat for everyone, and no one has to work to get the lamb off the bones. (2) bone-in lamb stew meat can be used if you want to maximize the nutrition in the ragu sauce.

Cooking with bones is a wonderful way to infuse a wide range of minerals and other nutrients into your broths and sauces, including calcium, phosphorus and collagen, giving you and your family an additional nutrient profile, beyond what you will get in more commonly consumed muscle meat.

Either way, this recipe is yummy, delicious and very warming and will give you at least two nights of dinners.


  • 2 tablespoons olive oil
  • about 2 pounds of lamb stew meat (without bones will give you more meat, bone-in will add some additional nourishment to you sauce.)
  • sea salt or real salt
  • freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2-3 medium carrots, chopped
  • 1/2 cup water
  • 1 1/2 inch piece of fresh ginger root, peeled and grated
  • 1 teaspoon ground allspice
  • 32 ounces of coconut milk
  • 1–26 ounce box of crushed tomatoes


  • In a large stockpot, over medium heat, warm olive oil until shimmering
  • Season lamb stew meat with salt and pepper and add lamb stew meat, and brown lightly on all sides
  • Remove lamb from stock pot and set aside
  • Add onion, garlic and carrots to stockpot and sauté until fragrant and tender
  • Add water to the vegetables. If there are brown bits on the bottom of the pan, add water and to help scrape them from the bottom of the pan with a wooden spoon so they mix with the vegetables and water. You don’t want to over-brown the vegetables, but a little bit of browning will add flavor to your overall dish.
  • Add lamb back into the stock pot, along with ginger and allspice
  • Then pour in coconut milk and crushed tomatoes
  • Bring the stew to a boil and then reduce to a simmer over medium heat
  • Stirring occasionally, let stew simmer for up to 2 hours, until lamb meat is fork tender
  • Serve the lamb meat on the first night, along with a green veggie and a starch like sweet potatoes or cauliflower rice.
  • Save the left over sauce for dinner on the following night. You will have about 1 large mason jar of sauce; refrigerate it and serve over pasta or cauliflower rice tomorrow night!

Almond Chicken Soup with Sweet Potato, Spinach and Ginger

In January 2011, when my second baby was just months old and I was suffering from some pretty extreme postpartum blues, I took a chance and applied to become a featured blogger for Whole Living Magazine. What I’d be doing as a featured blogger was following Whole Living’s 28-Day Action Plan, which was a basically the Whole30, before the Whole30 came on the scene.

As I embarked on the 28-Day Action Plan, and cut out all refined foods, including coffee, gluten, sugar and dairy, I was excited. But my excitement soon turned to searing headaches, frustrating cooking sessions in my original 1940s kitchen, steep learning curves and a hunger like I hadn’t experienced before. As a tired, nursing mother, all I wanted to do was sit down with a plate of cheese and Wheat Thins, but I endeavored to stay true to the challenge.

Once I rounded the bend and felt like I could more efficiently and easily prepare health-promoting foods, I found this soup recipe on the Whole Living blog. It became one of the first recipes I made that satisfied me, warmed my insides, and was easy enough for me to prepare, double batch and reheat in a pinch. I ate it for lunch, dinner, and, on somedays, for breakfast!

Over the last six years, I have modified the recipe to make it easier to prepare — for instance, I use baby spinach instead of collards because I can easily grab a generous handful of greens from a pre-washed box, versus washing and trimming large collard leaves, but you can use collards or kale or any type of dark leafy green. I also have the butcher cut my chicken breasts into one-inch cubes so I don’t have to do that step at home.

I consider this recipe the one that ushered me into the world of whole-foods cooking and nutrition, so it holds a special place in my heart. Here you go; I hope you enjoy it!


4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup baby spinach
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime
1 avocado
Sauté onion and garlic until fragrant in large stockpot.
Add the sweet potato, then the chicken stock and bring to a boil.
Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.
Add the spinach and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes.
Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and top generously with cubed avocados in lime juice.
Recipe Inspiration
Martha Stewart’s Whole Living Magazine