Honey Lemon Vinaigrette!


2 Tbl spoons of lemon zest
1/3 cup of  lemon juice
2-3 Tbl spoons of olive oil
2-3 Tbl spoons of good Honey
1/2tsp of Dijon mustard
1-2 Tbl spoons of water
Sea Salt & fresh ground pepper


This is a great salad dressing! You can make it as sweet or lemony as you like. Play around with the ingredients and make it to your liking! Use a good quality honey and organic lemons!  My favorite Dijon mustard is from Trader Joe’s in the glass jar. It’s a product from Dijon France! The best tasting I’ve found!

I like to double the recipe and it works great to mix up the whole thing in a mason jar and keeps well! It never lasts more than a week in my house but it should stay good for up to two weeks!

Good time of year with Farmers markets starting up! I love this on any salad spring mix,  kale, arugula & so good on roasted beets!


Will post some pics of salads! 🙂 to inspire you!



Fresh Extracted Vegetable/Fruit Juice!


How to make fresh green juice with a juice extractor!

1 Large Cucumber

Half of a head of Romain Lettuce

1/3 to 1/2 a bunch of Kale or Spinach

3 stalks of celery

1 whole lemon with peel

1 to 2 inch piece of fresh ginger root

1 green apple

4 medium to large carrots

Try to use all organic produce if possible and make sure to wash with either a good produce wash or make your own solution with one tablespoon fresh lemon juice and 2 tablespoons vinegar and 1 cup of water in a spray bottle.

Run your cleaned produce through your juicer. You can put it through in the order listed and depending on your juicer cut up as needed.

Once it’s all juiced stir to mix and enjoy!

If you don’t drink all the juice store left overs in a mason jar and drink within 24 hours!





Penne Pasta with Asparagus and Lemon!



This is a deliciously fresh pasta dish.

I used approximately 1 lb of pasta. Cook according to package directions al dente.

Reserve a 1/4 cup of cooking liquid.

In the warm pot melt 1 tablespoon of coconut oil, over medium heat.

Sauté 1 small white onion

3 cloves of garlic until translucent

Add Aztec sea salt and fresh ground black pepper to taste.

1 bunch of Asparagus washed and bottoms trimmed then cut in half or thirds

Throw the asparagus in and continue to cook stirring continuously add Juice of one lemon plus lemon zest

Add a little cooking water and the grape tomatoes cut in half

Then once water is cooked out I added a few swirls of Avocado Oil or you can use Olive Oil whatever you have on hand

Remove from heat and grate fresh Romano cheese. If you have fresh basil you can also add this to on top.


Mexican Style Quinoa!


I used 3 cups water, 1 tsp vegetable broth concentrate, chili powder, garlic powder, aztec sea salt, black pepper, cumin and 1 1/2 cups of quinoa

It made extra for leftovers for the next day it was great cool or you can reheat

After it is cooked and cooled slightly I added organic black beans (that I soaked and cooked myself)

1 cup Frozen organic corn

1 small or 1/2 a medium diced white onion

1/2 red bell pepper

2 handfuls fresh cilantro

Fresh lime juice

Mix well and then top with diced avocado and sliced black olives

Added a little hot sauce to spice it up! And more cilantro leaves!



Veggie Wraps


Take one organic whole wheat sprouted tortilla spread it with your favorite hummus

I use either homemade or in this pic I used “Hope” Hummus Spicy Avocado Jalapeño

sliced cucumbers

sliced red onion

yellow bell pepper

grated carrots

sliced mushrooms

sliced tomatoes

sliced avocados

halved kalamatta olives

sliced artichoke hearts “jarred in water not oil”

Handful of spring mix

some crumbled sheep milk feta

a drizzle of green tomatillo salsa

Carefully roll it up and cut it in half

This wrap would travel good whole on the go

I wrap it in parchment paper then foil

It would stay pretty fresh for a couple of hours or longer if in a cooler

Also on the plate I had roasted up some delicious baked sweet potato fries

Before rolling up

Soba Noodles


This is a healthy recipe I was introduced to about 5 years ago and love making it! This time I added a few extra ingredients and it made it even more scrumptious!


1 package Soba noodles
1 tsp coconut oil
3 cloves garlic pressed
fresh grated ginger root 1 tablespoon
1/3 cup soy sauce or liquid amino’s Bradd brand
3-4 green onions finely chopped
grated carrots ( depending on size) 1 medium or 2 small
fresh squeezed lime juice about 1/3 cup
1 handful of roughly chopped cilantro leaves
1/4 – 1/2 tsp. toasted sesame oil
1/2 + finely sliced or diced red bell pepper
green cabbage about 1 cup thinly sliced
sugar snap peas chopped
raw chopped cashews

Boil pot of water to cook soba noodles. Place soba noodles in boiling water for 3-4 minutes according to package directions. Drain, and then rinse with cold water to stop the cooking process. Use the heat from your pot to melt the coconut oil. Use garlic press to crush your garlic into the pot. Add your greater ginger an soy sauce. Rinse noodles again with cold water to break them up from sticking together and then place noodles back in pot with coconut oil/ soy sauce mixtures and toss thoroughly (add more soy sauce if needed to coat all noodles). Add remaining ingredients and toss well.

*Please use as much organic ingredients as possible.

Garnish with fresh cilantro and sesame seeds if desired.


Polenta and Roasted Vegetables!



After a busy day of taking the dogs on a walk and then running out of town on some errands, I had a fridge full of fresh Veggie’s and this is what a came up with for dinner!

Oh it was so yummy and satisfying!

Roasted vegetables and sautéed onions, garlic and mushrooms! Piled onto fresh cooked polenta!

Then I added some fresh chopped roma tomatoes and basil.

Topped with fresh grated sheep’s milk Romano cheese!