Healthy Jambalaya Recipe!


  • 1 tablespoon Olive Oil, Plus 2 tablespoons

  • 1 small Onion, Chopped

  • 5 stalks Celery, Chopped

  • 1 cup Green Bell Pepper, Large, chopped

  • 1 cup Farro

  • 2 Bay Leafs

  • 1 1/2 tablespoons Garlic Powder

  • 1 tablespoon Smoked Paprika

  • 2 teaspoons Chili Powder

  • 13 ounces Strained Tomatoes, Or tomato puree

  • 3 cups Organic Vegetable Broth

  • 1 15 oz can Cannellini Beans, Thoroughly drained and rinsed

  • 30 Wild Caught Frozen Uncooked Shrimps, Peeled and deveined

  • salt and freshly ground black pepper


  1. Heat 1 tablespoon olive oil in a large, deep sauté pan over medium heat.

  2. Add the onion and cook until softened, about 2 minutes.

  3. Add 2 tablespoons olive oil, celery, bell pepper, farro, bay leaves, garlic powder, paprika, chili powder, and strained tomatoes. Stir until well combined, and season with salt and pepper.

  4. Add the vegetable broth, stir until combined, and bring to a boil.

  5. When broth begins to boil, reduce to a light simmer, cover, and cook, stirring frequently.

  6. When most of the broth is reduced down and vegetables and farro are nearly tender, after about 15-17 minutes, add the white beans and shrimp.

  7. Stir until well combined, and season with salt and pepper. When the shrimp are cooked through, after about 5 minutes, serve.

Pecan Crusted Baked Chicken!


For the chicken:

  • 2 lbs boneless skinless chicken breasts cut into strips

  • 1 egg

  • 2 cloves garlic minced

  • 2 tablespoons honey mustard

  • 1 lemon zest and juice

  • 1/4 teaspoon salt (more or less to taste)

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried oregano

  • 2 tablespoons hot sauce (optional)

  • 1 tablespoon mayo

For the coating:

  • 2 cups chopped pecans

  • 1 cup crushed corn flakes

  • 1 pinch salt , pepper

  • 1/2 teaspoon dried oregano

For the Basil Dip:

  • 2 tablespoons basil pesto ( Check the recipe here or here)

  • 1/2 cup sour cream

  • 1 pinch salt


  1. Preheat the oven to 450 degrees F.

  2. Line a baking sheet with parchment paper and spray or drizzle it with some olive oil.

  3. In a bowl, mix the chicken ingredients (without the chicken or coating) until the mixture is smooth. Add the chicken strips into the egg mixture and toss them well to coat.

  4. In another shallow bowl, mix the coating ingredients together.

  5. Take the chicken strips and coat them in the crunchy pecan mixture well on both sides, and pat each chicken strip very well to coat.

  6. Place each chicken strip on the baking sheet. Repeat with the remaining strips.

  7. Drizzle or spray some olive oil over the chicken strips and bake them for 12-15 mins (depending on the size of your chicken strips).

  8. In the meantime, mix the basil dip ingredients in a small bowl.

  9. Serve the chicken and basil dip together.

Salmon With Fruit Salsa!

Try to use USDA certified organic ingredients whenever possible.

Time: 55 m

Servings: 4

Calories: 216


1 pound USDA certified organic salmon steaks

1 lemon, juiced

1 tablespoon chopped fresh rosemary

Salt and Pepper to taste

1 lemon, sliced

1/3 cup water

1/4 cup diced fresh pineapple

1/4 cup minced onion

White Onion, Large

3 cloves garlic, minced

2 fresh jalapeno peppers, diced

1 tomato, diced

1/2 cup pineapple juice

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

Add all ingredients to list


Prep: 15 min

Cook: 40 min

Ready In: 55 min

Preheat oven to 350 degrees F (175 degrees C).

Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutrition Facts

Per Serving: 216 calories; 7 g fat; 15.7 g carbohydrates; 25.9 g protein; 50 mg cholesterol; 198 mg sodium. Full nutrition

Healthy Thanksgiving Salad w/Wild Rice & Lemon Dressing Recipe!

Lemon Dressing

  • juice of one orange

  • juice of one lemon

  • 1/3 cup olive oil

  • salt and pepper to taste

  • agave or honey to taste (optional)

Salad Recipe

  • about 4–5 cups arugula, spinach, or a greens blend

  • about 2 cups cooked wild rice

  • about 2 cups chopped mangos

  • 1/2 cup cashews

  • 1/2 cup dried cranberries

  • 1/2 cup sliced red onions

  • minced fresh parsley (optional)


Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed (without enough salt and pepper, it will be bland, so use generously).

Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks. Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).

Mint Chocolate Chip Ice Cream!


  • 2 cups 2% milk

  • 2 cups heavy cream

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 3 drops green food coloring (optional)

  • 1 cup miniature semisweet chocolate chips


  • Prep: 15 m

  • Ready In: 2 h 45 m

        1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

        2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Nutrition Facts

Per Serving: 439 calories; 29.7 g fat; 43.2 g carbohydrates; 4.1 g protein; 86 mg cholesterol; 195 mg sodium. 

Shamrock Shake


  • 1 1/2 oz curly kale - stemmed

  • 1 banana - peeled

  • 1 apple - chopped

  • 6 sprigs mint - stemmed

  • 1 tsp chlorella

  • 1 cup water

  • 1 cup ice

The shamrock is a symbol of Ireland. St. Patrick’s Day doesn’t traditionally involve drinking a green smoothie but we’re shaking things up. Chlorella is rich in chlorophyll, protein, vitamin A & B, iron, magnesium and zinc. These vitamins and minerals detoxify the body, boost the immune system, and improve digestion. Needless to say, the Shamrock Shake may be just the lucky charm you need to cure a St. Patrick’s Day hangover.

Pro tip: When working with curly kale, be sure to remove the thick stem, it makes for a bitter green smoothie.

Nutrition Facts: 107 calories, 2g fat, 15g sugar, 3g protein, 4g fiber, 26g carbs per 12-ounce serving. Yields 2 servings.

Smoothie Categories: Immune Boosting, Anti-Inflammatory, Energy

Healthy Oatmeal Raisin Cookies


  • 1 1/3 cups oats rolled oats or quick cooking

  • 1/3 cup flour all purpose

  • pinch of salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon ground

  • 1 teaspoon vanilla

  • 6 tablespoons butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)

  • 3/4 cup brown sugar light brown sugar

  • 1 egg

  • 3/4 cup raisins

  • 1/3 cup flax seeds


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.

  3. In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.

  4. Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.

  5. Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).

  6. Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.

  7. Cool on the baking sheet for 2 minutes before attempting to remove them.

  8. Now enjoy!

  9. To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

Nutrition Facts

Amount Per Serving (1 cookie)

Calories 207

Total Fat 8g

Saturated Fat 4g

Cholesterol 28mg

Sodium 86mg

Potassium 180mg

Total Carbohydrates 30g

Dietary Fiber 2g

Sugars 13g

Protein 3g

Vitamin A 3.9%

Vitamin C0 .6%

Calcium 4%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.

Good Morning Smoothie


  • 2 cups Almond Breeze Coconut Original

  • 2 frozen bananas; peeled and chopped

  • 1/4 cup orange juice

  • 1 teaspoon ground turmeric

  • 1/2 cup mango; chopped

  • 1/2 cup carrot; chopped

Place the ingredients in a blender, and go from mix to liquify in steps. Let it blend on liquify (or the highest setting) for 30 seconds. The trick to this smoothie is REALLY blending it. Taste and add more almond/coconut milk if you like a thinner consistency.


or an extra cold smoothie, pour a cup of the almond coconut milk into an ice cube tray to make ice cubes. This way, your smoothie will be ice cold, without watering it down. Just add the ice cubes and a cup of almond coconut milk instead of 2 cups of almond coconut milk when you blend everything together.

Tangy Mango Dip


  • 6 tablespoons light cottage cheese

  • 1/4 cup sun-dried tomatoes in olive oil, drained well

  • 1/4 cup light cream cheese

  • 1 teaspoon fresh lemon juice

  • Dash garlic powder

  • Dash hot sauce (optional)

  • 2 -4 tablespoons buttermilk

  • Baked potato chips


  1. In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce if using. Pulse until mixture forms a slightly textured dip, adding buttermilk to thin as desired.

  2. Scrape mixture into a bowl and serve with baked potato chips. The dip will keep in the refrigerator up to two days.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 23 g carb. (2 g fiber), 5 g pro.

Fish Sticks!


  • Canola oil cooking spray

  • 1 cup whole-wheat dry breadcrumbs or ½ cup plain dry breadcrumbs

  • 1 cup whole-grain cereal flakes

  • 1 teaspoon lemon pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • ½ cup all-purpose flour

  • 2 large egg whites, beaten

  • 1 pound tilapia fillets, cut into ½-by-3-inch strips


  • Prepare: 30 m

  • Ready In: 40 m

    1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.

    2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.

    3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.

    4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

Healthy Meatloaf


  • cooking spray

  • 1 tablespoon olive oil

  • 1 green bell pepper, diced

  • 1/2 cup diced sweet onion

  • 1/2 teaspoon minced garlic

  • 1 pound extra-lean (95%) ground beef

  • 1 cup whole wheat bread crumbs

  • 2 large eggs

  • 3/4 cup shredded carrot

  • 3/4 cup shredded zucchini

  • salt and ground black pepper to taste

  • 1/4 cup ketchup, or to taste

  • Add all ingredients to list


  • Prep: 15 m

  • Cook: 45 m

  • Ready In: 1 h

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

  2. Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.

  3. Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.

  4. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.


  • Tip

  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 377 calories; 20.1 g fat; 24 g carbohydrates; 26.4 g protein;157 mg cholesterol; 457 mg sodium. 

Orange Salmon


  • 2 oranges, sliced into rounds
  • 1 onion, thinly sliced
  • 1 1/2 tablespoons olive oil
  • 5 (6 ounce) salmon fillets
  • 1 tablespoon lemon pepper
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon dried parsley
  • 1/2 cup orange juice
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon honey


  • Prep: 15 min

  • Cook: 40 min

  • Ready In: 55 min

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
  3. Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
  4. Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
  5. Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

Nutrition Facts

Per Serving: 345 calories; 14.9 g fat; 17.4 g carbohydrates; 34.7 g protein; 93 mg cholesterol; 353 mg sodium. 

Slow-Roasted Char with Fennel Salad


  • ½ cup unseasoned rice vinegar

  • 1 tablespoon sugar

  • 1 teaspoon caraway seeds

  • 2 teaspoons kosher salt, plus more

  • 6 garlic cloves, thinly sliced

  • 1 small fennel bulb, thinly sliced on a mandoline, divided

  • 1¼ pounds arctic char or salmon fillet

  • 4 tablespoons olive oil, divided

  • Freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped preserved lemon peel

  • ½ cup dill fronds


  • Preheat oven to 300°. Bring vinegar, sugar, caraway seeds, 2 tsp. salt, and ⅓ cup water in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and add garlic. Let sit until garlic is slightly softened, 10–15 minutes.

  • Add half of fennel and toss to coat. Let sit until fennel softens slightly and tastes pickled, 8–10 minutes.

  • Meanwhile, place char in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.

  • Drain fennel mixture; discard liquid. Toss in a small bowl with lemon juice, preserved lemon, remaining 3 Tbsp. oil, and remaining fennel; season with salt and pepper. Mix in dill.

  • Serve char topped with fennel salad.

  • Do Ahead: Garlic and fennel can be pickled 1 day ahead. Cover and chill.

Low-Fat Baked Chicken!


  • 4 skinless, USDA Certified Organic boneless chicken breasts
  • 4 cups plain organic non-fat yogurt
  • 2 cups cornflakes cereal



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Crush the cornflake crumbs between 2 pieces of wax paper.
  3. Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.

Nutrition Facts
Per Serving: 280 calories; 1.5 g fat; 31.2 g carbohydrates; 38.2 g protein; 73 mg cholesterol; 313 mg sodium. 

Asian Chicken Salad!



For the dressing:

  1. 1 teaspoon minced garlic
  2. 1/4 cup reduced-sodium soy sauce
  3. 2 tablespoons rice vinegar
  4. 1 1/2 tablespoons honey
  5. Pinch of ground ginger


For the salad:

  1. 1 cup cooked chicken breast, chopped or shredded
  2. 1 cup shelled edamame beans, cooked according to package directions and cooled
  3. 2 medium bell peppers, diced
  4. 1 cup shredded carrots
  5. 4 cups tricolor coleslaw mix
  6. 1/2 cup chopped cilantro
  7. 3 green onions, chopped, optional
  8. 1/4 cup toasted almonds, optional
  9. 1 tablespoon sesame seeds, optional


  1. Mix the garlic, soy sauce, rice vinegar, honey, and ginger in a small bowl to make the dressing.
  2. Place the chicken, edamame, bell peppers, carrots, and coleslaw mix in a large bowl. Toss to combine.
  3. Add the dressing to the salad, and combine until the salad is fully coated. Add the cilantro, and mix again.
  4. Sprinkle the green onions, toasted almonds, and sesame seeds on top, if desired.
  5. Serve immediately, or let it chill for the best taste possible.

Be sure to exercise, eat right and use USDA Certified Organic Skin Care products to compliment your healthy lifestyle. 

Japanese Style Green Beans


1 tablespoon canola oil

1 1/2 teaspoons sesame oil

1 pound fresh green beans, washed

  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds
  • Add all ingredients to list


  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
  1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.


Nutrition Facts

Per Serving: 97 calories; 6.6 g fat; 8.9 g carbohydrates; 2.7 g protein; 0mg cholesterol; 233 mg sodium. 

Carrot Cake Oatmeal!



  • 2/3 cup chopped fresh pineapple
  • 1/2 cup sliced carrot
  • 1 teaspoon water
  • 2/3 cup almond milk
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped walnuts
  • Add all ingredients to list


  • Prep Time : 10 Min

  • Cook : 3 Min

  • Ready In: 13 Min

    Combine pineapple, carrot, and water over low heat until carrots and pineapple are partially softened.
  1. Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook over low heat for a few minutes until oats are tender. Top with walnuts..
  2. Cook's Notes:
  • Substitute pecans for the walnuts if desired.
  • If using frozen carrots and pineapple, defrost

Nutrition Facts:
Per Serving: 305 calories; 9.4 g fat; 50.1 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 111 mg sodium.

Roast Beef and Horseradish Cream on Pear!

Mix together 1 tablespoon low-fat sour cream and 1 teaspoon prepared horseradish. Dividing evenly, top ½ sliced pear with 3 slices deli roast beef, the horseradish cream, and fresh herbs (such as chervilparsley, or tarragon).

149 calories | 3 g fiber | 15 g protein | 4 g fat

Healthy Holiday Egg Nog

  • 2 or 3 raw eggs
  • Your milk of choice (You can use cow's milk, almond, coconut, or even rice milk), enough to fill your glass or mug
  • A dash of nutmeg or vanilla
  • Honey to taste
  • One scoop of whey protein powder (optional)

Serving Size: 1

  1. Put the eggs, milk, honey, and whey protein powder (if using) in a mug or glass. Add a dash of vanilla or nutmeg.
  2. Use a hand blender to blend the mixture until frothy. Consume immediately.