Avocado Almond Milk Soup

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  • 3/4 cup unsweetened almond milk
  • 1/2 cup chopped fresh tomatillos 
  • 1/2 cup organic chicken broth 
  • 2 ripe peeled avocados, pitted 
  • 1 serrano pepper, seeded 
  • 1 small garlic clove 
  • 2 tablespoons minced red bell pepper 
  • 1 tablespoon chopped fresh chives 
  • 2 teaspoon fresh lemon juice
  • 8 ounces crabmeat, shrimp or other cooked and chopped fish


Place first 7 ingredients in a blender; process until smooth.

Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat, fish mixture.

Sweet Potato Bread


  • 1 and 1/2 cups of well cooked (soft) sweet potatoes
  • 2 eggs
  • 1 tbs. orange juice concentrate
  • 1/4 cup melted, virgin coconut oil
  • 1/4 cup coconut flour
  • 1/4 cup almond meal/flour
  • 1 tbs. xanthan gum
  • 1 tsp. baking soda
  • 1/4 cup raisins or dried cranberry
  • 1 tbs. raw honey (optional)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • Coconut oil for greasing pan


Preheat oven to 350 degrees. 

Put first 4  ingredients into a blender, blend until smooth and pour into large bowl. Add remaining ingredients and stir well. Use coconut oil to grease your loaf pan.  Place mixture into 1 large loaf pan or 2 small ones. Bake for 25 minutes or until the bread is completely cooked and middle is set.

Apple Cranberry Stuffing


  • 1 sweet potato, cut into 1 in. squares
  • 1 cup fresh cranberries, cut in half
  • 1/4 cup of vegetable or chicken broth
  • 4 slices of bacon
  • 4 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • 2 tbs. rosemary, minced
  • 1 tbs. olive oil
  • 2 cups mushrooms, thinly sliced
  • 1 and 1/2 heads of cauliflower, process in food processor until it looks the size of rice
  • 1 green apple, cut into 1 inch squares
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt


Preheat oven to 350 degrees. Combine sweet potatoes, cranberries, and broth into large baking dish. Place in oven and cook for 30 minutes. Stir once.

While sweet potatoes are cooking, place bacon slices in skillet and cook until they are crispy. Remove bacon from the pan and let cool. Add onion and celery in bacon grease pan and cook for 8 minutes, or until they begin to turn brown. Remove onion mixture from pan and place in a small bowl on the side. 

Add olive oil to pan and mushrooms. Cook, stirring for a couple minutes until the mushrooms are brown. Add cauliflower to mushroom pan and cook for 5 minutes, stir a few times while cooking. 

When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.


Mushroom Gravy


  • 1 tbs. Olive Oil
  • 1/3 cup finely chopped onions
  • 3 cloves garlic - minced
  • 2 tbs. Unbleached flour (or substitute with gluten-free flour)
  • 1 lb. mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button) sliced
  • 2 cups chicken broth (low-sodium)
  • 1 tbs. chopped fresh thyme
  • Salt and Pepper to taste


Heat oil in skillet over medium heat. Add onions and garlic and cook for 2 min. Add flour and stir until combined. Add mushrooms. Cook about 5 minutes, until the mushrooms are tender. Add stock mixture to the roux, whisk constantly. Bring to a boil over medium- high heat. Continue to stir constantly. Add thyme and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. 

Loaded Potato Soup


  • Olive Oil 
  • 1/2 cup chopped green onions (keep green tops) 
  • 3 garlic cloves, minced
  • 3 cups Organic chicken broth
  • 2 Baking Potatoes (peeled and chopped)
  • 1 cup unsweetened almond milk
  • 1 cup cooked chopped broccoli
  • 1/4 cup plain Greek yogurt  or dairy free yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops 


Heat oil in a large pot over medium heat. Add onion and garlic and cook 2 minutes.  Add broth and potatoes, cover and; simmer 20 minutes.  Place half of broth mixture in a blender and bland until smooth.  Pour mixture back in pot and do other 1/2 of mixture. Add almond milk , yogurt and broccoli and stir and warm. Pour soup into bowls and top with dill and green onion tops

Roasted Sweet Potatoes and Pears


  • 4 Large Sweet Potatoes, Sliced
  • 3 Pears, Cored and Cut 1/4 in. thick
  • 2 tbs. Olive Oil
  • 6 sprigs of Fresh Thyme, leaves only
  • 1 tsp. Sherry Vinegar
  • 2 oz. Crumbled Blue Cheese
  • Salt and Pepper to Taste


Preheat oven to 350 degrees. In 2-quart gratin dish or oven proof skillet, combine sweet potatoes and pears. Pour olive oil over mixture and add thyme leaves. Add salt and pepper and mix together. 

Add the mixture to the oven. Cook 25-30 min. or until potatoes are tender. Remove from oven. Drizzle with vinegar and sprinkle cheese. Stir it altogether, gently. Season with salt and pepper. 


Healthy Hash Browns- Made with Spaghetti Squash


  • 1 whole large spaghetti squash, cooked and strands pulled out from squash
  • sea salt
  • 3 Tablespoons coconut oil 
  • fresh green onion (optional garnish)
  • cilantro ( optional garnish)
  • optional: top with yogurt (dairy-free, vegan)


  • Mix squash with a little sea salt. Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty. 
  • Heat a skillet up to medium heat, and add in a little oil. When oil is nice and hot, gently add in a couple patties to pan fry.
  • Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.
  • Top with optional garnish if you like
  • Enjoy!


Butternut Squash Lasagna


  • 1 lb ground grass-fed beef
  •  1 large butternut squash
  •  1 28 oz jar tomato sauce
  •  1 tbs. olive oil
  •  1 cup white onion, diced
  •  6 cloves garlic, minced
  •  5 tablespoons sundried tomatoes, diced with oil drained
  •  2 basil leaves
  •  Salt & pepper to taste
  • Mozzarella cheese to sprinkle on top (optional)


  • Peel the butternut squash and slice in half. Remove the seeds with a spoon. Slice both halves in half widthwise. Slice each section into thin slices, lengthwise.
  •  Preheat the oven to 375°F. 
  •  Bring a large saucepan to medium heat. Add olive oil, garlic and onion. 
  •  Once onions are translucent, add the meat, salt, pepper and basil. Cook until meat is browned. 
  •  Add sun-dried tomatoes and marinara to the pan.
  •  To assemble the lasagna, place 2-3 tablespoons of the sauce on the bottom of a 9”x13” baking pan. 
  •  Layer with slices of butternut squash so they overlap slightly. Add a layer of meat and sauce to cover the squash.
  •  Repeat step 7 until there is no more squash or sauce left, about 3 layers.
  •  Bake in the oven 60 minutes uncovered at 375°F. 
  • remove From the oven and sprinkle cheese on top. Enjoy!

Pad Thai with Vegetable Noodles


  • 2 lbs. chicken breasts (substitute tofu for vegetarian option)
  • 3 medium zucchini
  • 1 large carrot
  • 1 handful bean sprouts
  • small bunch of green onions
  • 1 cup coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tbs. olive oil
  • 1 tbs. liquid amino acids (or soy sauce)
  • 2 tsp. fish sauce
  • 1 tbs. freshly minced ginger
  • 2 garlic cloves, smashed and minced
  • 1 tsp of cayenne pepper.
  • 1 tsp of red pepper flakes.
  • Salt & Pepper for seasoning the chicken.
  • Chopped cashews for garnish (optional).
  • Chopped cilantro for garnish (optional).


  • Season chicken (or tofu) with salt and pepper, and a little bit of the cayenne pepper and ginger powder.
  • In your crock, add your coconut milk and chicken stock. Stir well. 
  • Add olive oil, liquid amino acids, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
  • Stir well. 
  • Place chicken breasts into your base liquid.
  • Turn your zucchinis into veggie noodles with your spiral slicer, or slice them into long, thin pieces, shred your carrots, and wash your bean sprouts.
  • Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
  • Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
  • Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
  • Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
  • To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
  • Remove your chicken breasts and chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
  • Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!


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.

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