Blood Orange, Beet & Avocado Salad
This is a grounding and flavorful way to eat your beets. Layered with blood orange and avocado, this light and fresh salad is so...
Deconstructed Fish Tacos
Who doesn’t love fish tacos? This is a twist, where you can assemble your own with fresh ingredients and my tangy cilantro sauce....
Caprese
I know a Caprese salad is beyond simple, but I recently discovered buf creamery, that uses pastured buffalo milk without hormones or...
Zucchini Lemon Pizza
I created this easy pizza with a store-bought pizza crust and some leftover zucchini and artichoke. The flavors are so fresh and I used...
Beet Gazpacho
What a detoxifying and refreshing cold soup. I was surprised that I actually like this more than the traditional recipe. I like to add...
Greek Salad
I’m obsessed with a Greek salad. I love mine with lots of fresh vegetables and a splash of red wine vinegar for extra tang. Lately, I've...
Backyard Brunch: Frittata
I love weekend brunches in the back yard. I often make a Frittata with souffle potatoes and fresh-baked paleo bagels. What’s great about...
Charred Broccolini
I always have broccolini in my fridge. It’s so versatile and I usually serve it with either tahini or harissa. This recipe is very simple...
Turmeric Cauliflower
I can’t stress how much I love the air-frying feature on my Ninja Foodi. It really roasts and crisps up cauliflower better than in the...
Spicy Baba
This crowd-pleaser has been known to set off some smoke alarms. You simply char the whole eggplant on the gas stove and watch it...
Mushroom Toast
This mushroom toast is always a crowd-pleaser. I learned this recipe from my friend Mike, who owns Convivial Spices. He has amazing...
Paleo Sweet Potato Tortillas
These tortillas are very special. I make them in big batches and save them in the freezer for special tacos. I should mention that the...
Vegan Caesar
I love a good vegan Caesar dressing. This recipe uses both cashews and Brasil nuts, as each provides a different texture. The Brasil nuts...
Guacamole
I love guacamole, but I especially love it without tomatoes. I feel tomatoes tend to water it down and dilute its flavor. I also like my...
Vegetable Broth
Veg broth is the most underrated flavor enhancer. It’s also a great way to get rid of vegetables and herbs that are starting to go bad. I...
Salt'n'Peppa Shrimp Tacos
I first had a crispy shrimp taco at La Azotea in San Miguel de Allende. They used thin slices of jicama as shells, crispy shrimp, fried...
Cilantro Crema
Whenever I have cilantro that is about to wilt or too many avocados, I make this cilantro crema. I love to use this sauce on tacos, as a...
Zucchini Lasagna
I love the use of zucchini for lasagna noodles in this recipe. It can also be made vegan by substituting it with vegan cheese. Zucchini...
Hemp Tabouli (Tabbouleh)
Tabouli is a middle eastern herb salad made with cracked Bulger wheat and dressed with lemon and olive oil. This recipe replaces Bulger...
Watermelon Detox Smoothie
This refreshing smoothie was inspired by a watermelon and basil cocktail I once had. I sneak in a few frozen beets for added detoxifying...
Brunch Eggs on Seed Crackers
I rarely eat breakfast, but when it comes to the weekends, I love to make fresh eggs from my parent’s chickens. I recently learned how to...
Paleo Pad See Ew
I learned about this recipe from Pete Evans and Danielle Walker. It cleverly uses zucchini and carrot ribbons as a substitute for pasta....
Aquafaba (Vegan Mayo)
I’m absolutely obsessed with this vegan mayo. It’s egg-less and a wonderful substitute for Aioli. Aquafaba, the liquid from a can of...
4th of July
This July 4th we will be grilling steaks, lobster, Linguisa sausage, miso eggplant, sweet potatoes and corn! Linguisa – I grill these and...