Shrimp and Cilantro Rice Bowl


2 cups cooked rice

1/4 tsp. kosher salt

1/4 cup fresh Lime Juice 

1/3 c. chopped fresh cilantro

2 cloves garlic, minced

1 tbsp. soy sauce or Braggs liquid aminos

1/2 tsp. crushed red chili flakes

1 lb. shrimp, peeled and deveined

1/2 cup peas

1/2 cup diced onion

1 tbsp. olive oil 

1 avocado, chopped


Cook rice according to package and stir in salt, lime juice, and cilantro.

In a large bowl, combine garlic, soy sauce, and crushed red pepper flakes and stir. Add shrimp and toss until combined.

Add olive oil to large skillet and heat over med.  Add shrimp with marinade and onions cook until  just pink and add peas and cook 1 additional minute. 

Put rice into bowls and top with shrimp and pea mixture and finish with chopped avocado.

Simple Stuffed Pepper


1 Large Red Pepper

1 cup Diced Chicken - cooked

1 tbsp sun-dried tomates - minced

2 tbsp  chopped fresh basil

2 thin slices of mozzarella cheese


Preheat over to 375°. Place red pepper in oven and cook until just soft. Cut in half and discard seeds and stem. Place chicken and sun-dried tomatoes inside each pepper half. Top with slice of cheese and bake for 10 min or until cheese melts and chicken is warm. 

Remove from oven and top with fresh basil . 

No Guilt French Toast


1 tblsp coconut oil

2 eggs

1/3 cup milk reg or non dairy

1 tsp cinnamon

2 tblsp orange juice

4 slices organic bread or gluten free bread

1 tsp vanilla

4 tblsp  plain yogurt 

1 cup strawberries, stems removed and sliced


Put 1/2 of oil in a pan and meet over med. heat. in a large flat bowl. mix together, eggs, milk, cinnamon and orange juice. Place bread into egg mixture, flip and then place in pan. Do this with another piece of bread. Cook until browned on each side. Set aside and keep warm. Add removing oil into pan and melt. Put remaining 2 pieces of bread into egg mixture and put in pan and brown on both sides. Remove from pan and keep warm. In small saucepan place strawberries and cook covered until soft and juices are released. Add vanilla and yogurt and stir. Continue heating over low heat until warmed. Place french toast on 4 plates and top with strawberry and yogurt. 

Serves 4

Asian Scallops with Snow Peas and Eggplant


1/2 cup thinly sliced Japanese Eggplant

2 Green onions - cut into bite sized pieces

1 Cup Snow Peas (i like to pluck the outside thread off) 

1/2 pound fresh scallops ( I prefer sea scallops over bay scallops for this recipe)

1 tblsp frozen orange juice concentrate

1 tbsp soy sauce or Braggs liquid aminos 

1 tsp Sriracha Sauce (more if you like it spicy)

1 tsp pealed and minced ginger

2 tbsp sesame oil


Put sesame oil in pan, add eggplant and  cover with lid. cook over med high heater 4 min, flip eggplant and cook over med. heat for 3 min. Add green onion and cook covered for 3 min. Add snow peas and cook uncovered for 2 min. Stir occasionally. 

Divide vegetables and put onto 2 plates. 

In the same pan add scallops. Cook, uncovered for about 3 min (depends on size of scallops). Flip scallops, add ginger and cook for additional 2 min. Add OJ concentrate, soy sauce and Sriracha Sauce. Stir until scallops are covered and OJ concentrate is dissolved. 

Spoon scallops and sauce over vegetables. Sprinkle with sesame seeds and serve immediately

Serves 2

Bruschetta Avocado


1 avocado

1 large tomato - diced and seeds discarded

1/4 cup Fresh Basil - chopped

1 tbsp onion - finely chopped

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and pepper to taste


Cut avocado in 1/2 and remove pit. Add tomato, basil, onion, vinegar, oil, salt and paper into a bowl and stir. Scoop 1/2 of bruschetta mixture on top of each avocado half. 

Serves: 2 

Tomato Salsa


4 Large Tomatoes - Seeds Removed

4 Tomatillos - skin removed

1 Cup Cilantro lower stems removed

Juice of 1 lime

1 tsp Cayenne Pepper

1 tsp cumin

1 tsp chilli powder

2 Green onions


Put everything in blender except the green onion and blend until chunky. Pour into a bowl. Dice the green onion and stir into salsa.  

Tabbouleh (Middle Eastern Bulgur Salad)


2 cups cold water

1 cup uncooked bulgur (cracked wheat)

1/3 cup freshly squeezed lemon juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 garlic cloves, finely chopped

3 tomatoes, finely chopped

1 cup parsley, finely chopped

1 cup green onions, finely chopped

1/2 cup fresh mint leaves, finely chopped


Combine water and bulgur in a bowl, and let stand for 45 minutes. Combine lemon juice, salt, pepper and garlic, and mix well. Drain the bulgur and replace it in bowl. Add juice mixture, and stir together. Add remaining ingredients, and mix thoroughly. Enjoy!

Tropical Fruit Salad


3 papayas

1/2 pineapple

1 avocado

1/4 cup freshly squeezed lemon juice

1 tbs chopped fresh mint leaves

1 head butter lettuce or papaya shells


Chopped papayas, pineapple, and avocado into bite-size pieces and place in a bowl. Mix together lemon juice and mint leaves. Pour mixture over fruit and toss lightly. Serve on bed of lettuce or in papaya half-shell. 

Serves 5.

Apple Walnut Salad With Cilantro



4 cups diced, unpeeled apples

2 tbs raisins

1 stalk celery, chopped

2 tbs chopped walnuts

4 lettuce leaves


1 cup plain yogurt

4 tbs fresh chopped cilantro

1 tbs rice vinegar

1/2 cup crushed pineapple


Toss apples, raisins, celery and walnuts. Mix dressing, and toss with salad. Serve on lettuce leaves.

Serves 4. 

Smoked Salmon Salad


12 cups mixed greens

1/2 cup chopped fresh dill

8 oz. smoked salmon

2 cups cooked white beans

2 tbs capers


1 and 1/2 tbs olive oil

1/4 cup rice wine vinegar

1/2 cup water

2 tbs lemon juice

1 tsp dijon mustard

1 tsp chopped parsley

1/4 tsp chopped shallot

1/4 tsp salt

1/2 tsp freshly ground black pepper


Place all vinaigrette ingredients in a jar. Shake well until thoroughly mixed. 

Toss salad greens in vinaigrette. Top salad with smoked salmon pieces, beans, capers, and dill.  


Serves 6


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