Friday Funny....

Posted on May 18

Creamy Mint Chocolate Pudding Recipe

Posted on May 14
4 ripe avocados
3/4 cup raw organic cacao powder
1 tsp. vanilla extract
3/4 cup almond or coconut milk
3 Tbsp. monk fruit
3 drops peppermint oil
Combine all ingredients in blender and mix until smooth.
Can serve immediately or refrigerate for a few hours.
Creamy Mint Chocolate Pudding


Posted on May 14

Simply Delicious Semi-Sweet Chocolate Morsels by NESTLÉ® TOLL HOUSE® are made with only 3 high-quality ingredients and free from the 8 major food allergens. Now there’s a nut-free, gluten-free, and dairy-free option, that is just as tasty as the original, for the whole family to enjoy! Available in stores by June 15th.


Simply Delicious Semi-Sweet Chocolate  Morsels by NESTLÉ® TOLL HOUSE®

Why You Should Eat Avocados

Posted on May 11

1. Potassium
About 2.5 avocados provide the daily recommended amount of about 4,700 milligrams (mg) of potassium a day. Potassium is a mineral and an electrolyte that conducts electricity in your body that plays an important role in heart function, skeletal health, digestion and muscular function, and is essential for the proper function of all cells, tissues and organs.

Importantly, consuming enough potassium-rich foods helps offset the hypertensive effects of sodium. Imbalance in your sodium-potassium ratio not only can lead to hypertension (high blood pressure) but may also contribute to heart disease and stroke.

2. Magnesium
An average avocado contains about 40 mg of magnesium, which is about 10 percent of the recommended daily value. Magnesium is a mineral used by every organ in your body, especially your heart, muscles and kidneys. If you suffer from unexplained fatigue or weakness, abnormal heart rhythms, or even muscle spasms and eye twitches, low levels of magnesium could be to blame.

3. Vitamins C and E
Vitamins C and E are important antioxidants on their own, but put them together, the way they are in avocado, and the real magic happens. Avocados are one of the few foods that contain significant levels of both vitamins C and E.

Vitamin C plays an important role in recycling vitamin E to maintain circulatory antioxidant protection ... A combination of vitamin C and E can help slow plaque buildup, which could help prevent a heart attack or stroke.

4. Fiber
Avocados are surprisingly high in fiber, with about 4.6 grams in half an avocado. Fiber plays an important role in your digestive, heart and skin health, and may improve blood sugar control, weight management and more. In fact, their fiber content appears to be one of the reasons why avocados are so good for weight management and blood sugar support.

Eating just one-half of a fresh avocado with lunch may satiate you if you're overweight, which will help prevent unnecessary snacking later. Also, avocados appear helpful for regulating blood sugar levels.

5. Low risk of chemical contamination
Avocados are rated as one of the safest commercial crops in terms of pesticide application, and this is largely because their thick skins protect the inner fruit from pesticides. Hence, there’s no real need to spend extra money on organic avocados.

Avocado Ripeness....

Posted on May 10

Looking forward to trying these new bars. They are whole food and well balanced. :)

Posted on May 08

Celiac Disease Awareness Month - Check Out the Below Newsletter

Posted on May 01

Spicy Cauliflower Rice Recipe

Posted on April 30


4 cups cauliflower “rice” (grated or processed into very small pieces)
1 teaspoon coconut oil
1/2 medium onion, finely diced
3/4 cup tomato sauce
2 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon Himalayan salt
1/4 teaspoon ground black pepper
1 jalapeno, finely chopped


1. Heat oil in a large skillet over medium-high heat.

2. Add onions and jalapenos, and then sauté until tender, about two to three minutes.

3. Add the garlic and cauliflower, sauté until the cauliflower is tender, approximately two minutes.

4. Add tomato sauce, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Cook for three to four minutes, or until tender and heated through.


Zucchini Noodle Mei Fun with Chicken

Posted on April 26


2 medium zucchinis
2 tablespoons reduced-sodium tamari
2 tablespoons rice wine vinegar
½ tablespoon honey
½ tablespoon chili garlic paste (optional)
2½ tablespoons sesame oil, divided
1 egg
1 chicken breast, cubed
½ tablespoon garlic, diced
Black pepper to taste
½ cup yellow onion, diced
1 red bell pepper, sliced thin
5 ounces bean sprouts, washed
5 scallions, chopped


1. Spiralize zucchini into a mixing bowl using a small noodle blade (similar size as angel hair pasta).

2. Combine tamari, rice wine vinegar, honey and optional chili garlic paste in a small bowl and mix with a fork.

3. Heat a large frying pan or wok over medium-high heat and add ½ tablespoon sesame oil and egg. Scramble egg until fully cooked, remove from pan and set aside in a small bowl.

4. In the same large pan or wok, add 1 tablespoon sesame oil, followed by cubed chicken and garlic. Add black pepper to taste. Stir-fry chicken with a spatula for 3 to 5 minutes, until it is no longer pink and has reached an internal temperature of 165°F (74°C).

5. Add onion, pepper and bean sprouts to the pan or wok and stir-fry with a spatula for 2 to 3 minutes.

6. Add egg back into the pan or wok. Toss and cook for about 1 minute.

7. Add sauce mixture to pan or wok and reduce to low heat.

8. Meanwhile, heat a medium-sized frying pan over medium heat. Add 1 tablespoon sesame oil, followed by zucchini noodles. Using tongs, toss to coat and continue tossing to cook for 2 to 3 minutes. Be careful not to overcook, as zucchini noodles will become soggy.

9. Place zucchini noodles in a serving bowl and top with the chicken and vegetable mixture. Toss with tongs and garnish with chopped scallions.

Nutrition Information

Serving size: 1½ cups
Serves 4

CALORIES 296; TOTAL FAT 13g; SODIUM 433mg; CARB. 23g; FIBER 5g; (NET CARBS: 18g); PROTEIN 25g

zucchini noodles-f138786d

The Dirty Dozen List

Posted on April 24

The following are the fruits and vegetables that are found to contain the most pesticide residues according to the EWG (environmental working group):

1. Strawberries

2. Spinach

3. Nectarines

4. Apples

5. Grapes

6. Peaches

7. Cherries

8. Pears

9. Tomatoes

10. Celery

11. Potatoes

12. Sweet bell peppers

Try to buy these fruits and vegetables organic to limit your pesticide intake.

*All produce, organic or not, should still be washed thoroughly, as rinsing with just water is not enough.

My home made cleanser is one bottle of vinegar and one bottle of hydrogen peroxide. I spray both the vinegar and peroxide on the produce, let it sit for a few minutes and rinse with warm water.

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