Tomato Swiss Chard Butter Bean Soup



1 can of San Marinzano Peeled Tomatoes

1 bunch of Swiss Chard - chopped

1/2 small yellow onion - diced 

1 leek - sliced 

2 carrots- peeled and diced 

1 small sweet potato - cubed 

1 garlic clove- smashed

1 can organic no salt butter beans - rinsed and drained 

1 cup chicken stock, vegetables stock, or beef stock

1/4 teaspoon paprika 

1/2 teaspoon dried herbs 

1 tablespoon olive oil 




Heat oil in a medium stock pot over medium heat. 

Add onions and leeks, season with salt to sweat for 2 minutes. 

Add carrots, swiss chard and saute until the swiss chard wilts. 

Add the stock, tomatoes with tomato sauce, beans, sweet potato, garlic, seasonings, and salt and pepper. 

Make sure to break apart the tomatoes when adding them to the pot. 

Bring to a light boil. 

Reduce heat to low and cover the pot. Cook for 20 minutes. 

Turn the heat off, adjust seasoning and allow the soup to sit for an hour for the flavors to intensify. 

Serve with homemade pita chips, or a deliciously crusty bread. 




Spiralized Zucchini with beets, asparagus, topped with a 4 minute egg yolk and goat cheese


Yields 2 servings


1 medium to large zucchini - spiralized 

1 large or 2 small beets - roasted and diced

5 asparagus spears - blanched and diced

2 4 minute egg yolks 

Dill Dressing:

2 tablespoons fresh dill - minced

1/4 cup extra virgin olive oil 

3 tablespoons champagne vinegar 

1 tablespoon lemon zest 




Prepare vegetables. 

To cook the eggs, fill a sauce pan of water so as to just cover the eggs. Bring the water to a simmer without eggs. 

Once the water begins to simmer, add eggs gently and bring to a light boil. 

Turn heat off, cover pot and remove from heat. Cook for 4 minutes. 

Drain hot water carefully, and run cold water over the eggs to stop the cooking process. 

The egg whites should be stuck to the egg shell and peel away gently, leaving just the egg yolk.

Assemble the salad with zucchini, beets, asparagus, season to liking, dress salad and toss. 

Garnish with crumbled goat cheese and top carefully with egg yolk. 



Chocolate Pudding Recipe:


1 large egg

1/2 cup chopped dark chocolate 

1 tablespoon coconut oil

3 tablespoons cane sugar 

1/2 teaspoon vanilla extract 

2 tablespoons cocoa powder

1 cup coconut milk (full fat) 


Over a double melt chocolate and coconut oil.

Heat coconut milk over medium heat in a sauce pan. Add sugar to dissolve, and constantly stir. 

Turn heat off an add vanilla extract, melted chocolate and cocoa powder.

Pour into a small bowl and add the egg but constantly stirring. Make sure the "milk" has cooled slightly before adding the egg if not it will scramble.

At this point add any add-ins you want and gently stir. 

Pour in ramekins and freeze for 2 hours, then cover the top with plastic wrap so it doesn't form a skin on top. 

Place the ramekins in the fridge and enjoy! 

Serves 2 


A bowl of green! 

Spiralized zucchini, broccoli, edamame, peas, avocado topped with a soft egg

This makes for a great veggie packed nourishing meal that fills you up with healthy proteins and fats. 


1 zucchini - spiralized 

1/2 cup broccoli florets - blanched

1/4 cup peas- blanched 

1/4 cup edamame - blanched 

1/4 cup Haas Avocado or 1/3 of Haas avocado - sliced 

1 soft boiled 4 minute egg (recipe in another post) 

Dressing : 

1/2 lemon - juiced

1 tablespoon extra virgin olive oil 



Fresh Chives - minced 


Prepare vegetables. 

Mix together dressing. 

Assemble bowl of green as desired. 

Once the egg has cooled, peel and gently place on top of greens. 

Season the dish and "crack" the egg and enjoy! 



Black beans & Pulled Pork Loin 

Recipe for Black Beans or Frijoles Negros 


2 organic no sodium cans of black beans 

1 green bell pepper - diced

1 small yellow onion -diced

1 garlic clove - minced

1/2 teaspoon dried oregano 

1 teaspoon ground cumin 

1 tablespoon Red Wine Vinegar 

A pinch of sugar

Olive oil



Heat olive oil over medium heat in a medium pot. 

Add onion and salt and sweat for minutes. Add green bell peppers and cook for another 3 minutes. 

Add black beans, don't drain and rinse them you want the liquid. 

Add the garlic, and all the seasoning. 

Bring to a light simmer, reduce heat to low and slightly cover the pot. Cook for 20-25 minutes. 

Make sure the beans don't boil. 

Turn heat off after cooking, leave top on and let it sit for 2-4 hours. The longer they sit the better they will taste. 

Recipe for Pulled Pork Loin:


1 1.5 lb no soy organic Pork Loin 

2 garlic cloves - smashed

1 cup pork broth 



1/2 teaspoon dried oregano 

1/4 teaspoon red pepper flakes (optional) 


Preheat oven to 300 degrees. 

Clean pork loin and season with salt, pepper, dried oregano and red pepper flakes. 

Place in a pyrex with the pork broth and garlic cloves. 

Place in the oven for 45-60 minutes, until internal temperature of pork loin is 150 degrees. 

Remove from oven and allow to rest for 10 minutes. 

With 2 forks pull the meat into shreds. 



Chipotle Shrimp Tacos on cayenne pepper cabbage slaw 


1 red bell pepper- sliced

1 yellow bell pepper-sliced

1 green bell pepper- sliced

1 small yellow onion - sliced

1/2 purple cabbage head - sliced

1 lb 31-35 shrimp - peeled and deveined

1 teaspoon chipotle powder

1/2 teaspoon cayenne pepper (optional) 



Olive oil 

Corn Tortillas 

Limes - quartered 


Clean shrimp, season with chipotle powder, a little salt and pepper. 

Slice all vegetables. 

Heat olive oil over medium heat in a large saute pan. Add onions and sweat for 3 minutes with salt. 

Add the bell peppers and saute for another 2-3 minutes, leaving the bell peppers al dente.  Remove from saute pan.

Heat some more olive oil in the pan and add the shrimp. 

Cook shrimp until pink and the shrimp slightly curl. Remove from saute pan. 

Add a little more olive oil to the saute pan and add the sliced cabbage with a splash of broth or water. 

Add the cayenne pepper, if using. 

Saute cabbage just until al dente, about 3 minutes over medium heat. 

Assemble the tacos and finish with a squeeze of fresh lime.


Lemon-Lime Soda with homemade honey simply syrup 


12 lemons - halved and juiced

6 limes - halved and juiced

8 cups club soda

1/4 cup  honey simply syrup 


Juice lemons and limes. Combines with club soda and honey simply syrup. 

Mix well and add ice. 

Serve chilled! 

How to make honey simple syrup


1 cup raw honey

1 cup water


In a sauce pan over medium heat bring honey and water to a light simmer. 

Stir constantly until honey has dissolved. 

Allow simply syrup to cool and place in an air tight container. Keep refrigerated. 

Honey simple syrup keeps for a very long time. 



Chinese Style Chicken and Green Vegetable 


2 chicken breast - diced

1 chicken leg (no skin) - diced 

1 large bok choy - chopped

3 stalks celery - chopped 

1/2 yellow onion -sliced 

2 cups bean sprouts 

6 large mushrooms - diced 

1 can sliced water chestnuts - rinsed and drained 

1/2 cup chicken stock 

2 tablespoons Tamari 

1/2 tablespoon Red Pepper Flakes (optional) 

3 tablespoons olive oil 




Heat a large skillet over medium heat with olive oil. Once the pan is hot add diced seasoned chicken. 

Cook for 5 minutes, add the onions, bok choy, and celery. Cook for 3 minutes, then add the stock. 

Keep the heat on medium, add bean sprouts, mushrooms, water chestnuts, and red pepper flakes (if using). 

Reduce heat to low, season with salt and pepper. 

Cooke for 12-15 minutes at a simmer for the vegetables to become tender and the chicken is fully cooked to 165 degrees. 

Turn the heat off, add the tamari and any other seasonings you desire. 

Enjoy with white sticky rice. 



Sweet Potato Avocado Grilled Cheese 


1 Multigrain Oat Baguette 

3 slices of mild cheddar cheese

1/4 cup cooked sweet potato -sliced 

1/4 cup haas avocado - sliced 

1 teaspoon butter 




Heat a grill pan over medium heat.

Slice bread. Place cheese over the 1/2 the bread. Place the sliced sweet potato and avocado.

Season with salt and pepper and any other seasonings you may desire. 

Close sandwich, butter both sides of the bread and place on the grill pan. 

Cook on 1 side for 3 minutes, flip and cook for another 1-2 minutes, or until the cheese is melted. 



Poached Salmon with Vegetables


2 wild caught coho salmon fillets,  about 5-6 oz

2 large organic carrots- peeled and julienned 

1 small fennel bulb- julienned

2 organic celery stalks - julienned 

1/2 small yellow onion - sliced 

4 sprigs of fresh thyme 

1/2 cup White Wine (choose a buttery Chardonnay for the best flavor)

1/4 cup chicken stock 



1 teaspoon grass-fed butter


Julienne vegetables. 

Clean and season each salmon fillet. 

Place vegetables in a medium pan, season with salt and pepper, add the wine and stock. 

Place the salmon fillets on vegetables, place a thyme sprig on each fillet and top with a little butter on each. 

Add more fresh herbs, if desired. 

Turn heat to medium and bring to a simmer, turn heat down to low. Cover the pan half way and cook for another 10 minutes on low at a gently simmer. 

Best enjoyed with a fresh green salad and a farro salad for a nutty touch. 


Buttermilk Pound Cake 


1 1/2 sticks unsalted butter - room temperature 

3/4 cup cane sugar

1 teaspoon vanilla extract 

3 large eggs - room temperature

1 3/4 cup all purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt 

1/2 cup buttermilk 


Preheat oven to 350 degrees. Butter and flour a loaf pan. 

In a stand mixer, cream together butter and sugar for 1 minute on medium speed. 

In a separate bowl mix together flour, baking soda, baking powder, and sea salt. 

In the stand mixer, add one egg at a time and mix on low to incorporate each egg. Add the vanilla extract with the last egg and mix. 

Scrape down all the sides of the stand mixer to make sure that all the wet ingredients are combined. 

With the mixer on low, slowly pour in the dry ingredients into the bowl of the stand mixer. 

Once it is all incorporated, fold in the buttermilk with a spatula. 

Pour batter into  loaf pan. Bake for 30 minutes at 350 degrees. 

You want to see that the cake has risen. 

Turn the heat down to 325 degrees and cook for 18-20 minutes, until a knife comes out clean.

Cool for 10 minutes in pan and then turn onto a cooling rack. 


Vanilla Bean Panna Cotta with a Basil Infused Strawberry Compote


1 vanilla pod - scrape the vanilla seeds out

1 cup whole milk 

1/2 cup heavy cream

2 tablespoons honey

4 tablespoons cane sugar

a pinch of salt 

2 gelatin sheets 

1/2 cup strawberries - diced

1 bunch of fresh basil leaves

2 tablespoons maple syrup 


To bloom the gelatin, place in a bowl and cover with cold water for 5 minutes. 

Cut vanilla pod length wise. Scrape with the back of the knife to remove the vanilla seeds. Place in the sauce pan with the milk and cream. 

Add the whole vanilla pod as well to infuse with more vanilla flavor.

Meanwhile, over medium heat bring milk, cream, and vanilla pod to a simmer. Dissolve the honey and 4 tablespoons of sugar. mix well. 

Squeeze the gelatin and place in the milk mixture and salt, mix until dissolved. 

Pour in 5-6 oz ramekins and place in the fridge for 4 hours or overnight. 

To make the compote, add diced strawberries and whole basil leaves in a bowl. Gently mix with the maple syrup.

Cover the bowl and place in the fridge until ready to serve. 



Asparagus & Spinach Soup with a soft boiled egg


2 bunchs of asparagus - diced

2 10 oz bags of fresh spinach or 1 frozen bag of spinach 

1 small yellow onion - diced

1 medium potato- peeled and diced

1 garlic clove - smashed 

2 cups of chicken stock 

1/2 teaspoon cayenne pepper 

1-2 tablespoons olive oil 

1 tablespoon fresh dill 




Heat a large pot with olive oil over medium-low heat. Sweat the onions for 5 minutes, season with salt. 

Add asparagus and spinach with 2 tablespoons of broth and allow to cook for 3 minutes. 

Add garlic, potato, cayenne pepper, salt, pepper, and the remaining stock. Bring to a simmer and reduce heat to low and cover half the pot. 

Cook soup for 15-20 minutes. Make sure that it does not rapidly boil, but a light boil/strong simmer. 

Add dill, and any other seasonings. If the soup is very think add more liquid. Turn heat off.

With a hand blender, blend the soup until smooth.

Adjust seasoning and serve with a soft boiled egg. 

How to soft boil and egg:

In a small sauce pan, fill with warm water 1/2 way. The water should just cover the egg when you add the egg. 

Bring the sauce pan without the egg to a light boil over medium heat. 

Once the water begins to lightly boil, add egg. 

Turn heat off, cover sauce pan, and remove from heat. 

Allow it to cook for 5-6minutes. 

Remove warm water and cool the egg by running it under cold water. 

Once the egg is cooled peel the egg shell, gently and place over egg the soup. 




Ricotta Cake 


2 15 oz of whole milk ricotta 

4 large eggs 

2 tablespoons All Purpose Flour

1 teaspoon vanilla extract 

1 tablespoon lemon zest 

1/2 cup cane sugar 


Preheat the oven to 350 degrees. 

Butter a pie dish and place a piece of parchment paper at the bottom of the pie dish and butter the paper for it to stick. 

Place all ingredients in a food processor. Processes until smooth. 

Pour batter in the pie pan. 

Bake for 45 minutes. Then place foil around the edge of the pie/cake so it won't burn.

Bake for another 15-20 minutes until center is set. 

Cool for 2 hours and then place in the fridge for 2 hours or overnight. 

Slice and enjoy! 


Chocolate Chip Pecan Peanut Butter Cookies 


1 1/2 cups of All Purpose Flour

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/4 teaspoon sea salt

3 heading tablespoons of Organic Creamy Peanut Butter

1 large egg

1 stick room temperature unsalted butter

1/2 cup + 2 tablespoon light brown sugar 

1 tablespoon molasses 

1/4 cup cane sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans 

1/2  cup chocolate chips 


Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

In a stand mixer cream together the sugars and butter for 3 minutes. 

In a separate bowl mix together all dry goods. 

Add the egg and vanilla extract to the stand mixer. Mix on low until combined.

While the mixer is on low slowly add the dry ingredients. 

With a spatula fold into the batter, peanut butter, chocolate chips, and pecans. 

Dollop with an ice cream scooper the batter on the lined baking sheet. Make sure to space between cookies. 

Bake for 10-12 minutes. Place on a cooling tray and enjoy! 


Poached Halibut in a Beurre Blanc Sauce with Tarragon & Spring Onions


4 5 oz pieces of Halibut

1 cup white wine

1/2 cup stock 

1 tablespoon fresh tarragon - minced

3 spring onion bulbs -diced

1 tablespoon unsalted butter



Season fish with salt, pepper, and fresh tarragon. 

Place fish in a large skillet. Add the onions, stock, and wine. 

Top each fish fillet with some butter and the remainder of the fresh tarragon. 

Turn heat to low-medium and bring to a simmer. Cover skillet and reduce heat to low for 8 minutes. 

Remove fish fillet and bring the sauce to a rapid boil to reduce by half. 

Serve fish fillet with sauce and enjoy.