Pasta Carbonara


organic or GF pasta (4 servings)

2 cups ham (or 1 cup cooked bacon)

1 cup frozen peas

2/3 cup plain yogurt

1 egg

1 tsp dijon mustard

1/2 cup grated parmesan dish

1 tsp cracked pepper


Beat 1 egg in a small bowl. Add dijon mustard and parmesan cheese and stir. Cook pasta according to directions. Just before the pasta is finished add the frozen peas and ham and boil with pasta 1 more minute. Drain pasta, ham and peas and then pour back into pot and IMMEDIATELY stir in the egg mixture (pasta needs to be very hot still) then add yogurt and black pepper.

Approximately 4 servings

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!


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 . 

Seared Steak Salad with Edamame and Cilantro


8 oz top round steak, 3/4 inch thick, trimmed of fat

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

4 cups mixed Asian greens or salad greens (look for pre-washed Asian-style salad miss at your supermarket)

1 cup sliced snow peas

1 cup sliced red bell pepper

1/2 cup shredded red cabbage

1/2 cup chopped fresh cilantro

1/3 cup thawed shelled edamame

1/4 cup dressing, such as Sesame Tamari Vinaigrette (recipe below)

Tamari Vinaigrette recipe:

1/4 cup orange juice

1/4 cup rice vinegar

2 tbs reduced sodium soy sauce, or liquid amino acids

1 tbs toasted sesame oil

1 tsp finely grated fresh ginger

Whisk all ingredients together.


Sprinkle steak with salt and pepper. Coat small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. 

ombine greens, snow peas, bell pepper, cabbage, cilantro, edamame, and dressing a large bowl. Toss to coat. Top with steak. 

Chicken variation: Sub 8 oz cooked chicken tenders for the steak. 

Shrimp Variation: Sub 8 oz cooked, peeled shrimp for the steak. 


Lentil, Sweet Potato and Sausage Soup


1.5 cups of red lentils

1 large sweet potato, peeled and diced into small piece

1 large onion, diced

1 lb spicy Italian sausage links or ground (omit for Veg. option)

1 Tbsp Curry Powder (more or less depending on your taste)

1 cup packed fresh basil leaves (This Basil is best)

1 cup (approximately) Vegetable, chicken or Beef Broth

1/2 cup milk (cashew, almond, coconut or reg)

Salt and pepper to taste

Home made Croutons (Dice bread, toss in olive oil and cook in pan until crisp. I made mine from gluten free bread chunks)


Put 6 cups water in large pot and bring to a low boil. Add lentils and stir. Add sweet potatoes, onion and garlic. Turn heat to low and cover. In a separate pan cook Italian sausage and add cooked meat to pot. Cover and cook for 25 minutes or until lentils and potatoes are soft. Add broth, milk, curry powder and basil, stir and cook additional 5 minutes. 

Optional - top with croutons. 

Servings: 6

Mexican Chicken with Arugula



1 lb Chicken Breast

1 Avocado

6 Tbsp Salsa

3 Tbsp Plain Yogurt (Dairy-Free Yogurt if Dairy-Free)

1.5 Cups Arugula

Juice of 1/2 a lime

2 Tbsp. Olive Oil

9 Large Tortilla Chips (optional)


Put chicken in crock pot on high over if water and cook for 4 hours. Take  chicken out of crock pot and shredded with fork and knife. Put 1/3 of chicken on plate. Dice avocado and put 1/3 on top of chicken. Spoon 2 Tbsp salsa over chicken and avocado. Top with 1 tbsp of yogurt. Crush tortilla chips and sprinkle over food. 

Put the arugula in a separate bowl. Add lime and oil and toss well. Put arugula around chicken mixture! 

Servings: 3

Simple Beef Tacos


2 organic corn tortillas

4 oz. ground beef or buffalo (grass-fed organic beef or buffalo is best)

1 tblsp. chiii powder

1 tsp. ground cumin

1/2 red pepper,  sliced

1/2 cup shredded lettuce

1 tomato diced

1/3 cup salsa



Put beef in a pan and cook over medium heat. While cooking break up meat into small pieces. When meat turns brown add clili powder and cumin. Add peppers and onions, stir, cover and cook for 3 minutes. Add meat, peppers and onion to tortilla and top with lettuce, salsa and yogurt. 

Stuffed Poblano Pepper

If you don't like this recipe - jump in your car and go to the emergency room because you need to get your taste buds checked by a Dr.!! You can use shrimp, chicken. beef or keep it vegetarian. Gluten-free, dairy-free, soy-free but FULL of flavor. 


1 Cup Uncooked Rice

2 Cups Vegetable/Chicken Broth (amount may vary depending on the type of rice you are using.  If gluten-free be sure to choose a gluten-free broth)

4 Large Poblano Peppers

1 Large Jalapeño Pepper (if you like it really spicy use 2 Jalapeños)

1/4 Cup Water

1 Large Red Pepper - Diced

4 Green Onions - Diced

2 Cups Slided Mushrooms

1 Pound Cooked Shrimp, Chicken, Beef or Tofu (cut into bite size pieces)

2 Tblsp Fresh Squeezed Lemon or Lime Juice

2 Tblsp Olive Oil 

2 Cups Fresh Cilantro ( I cut off the bottom of the stems)


Cook rice according to direction but use broth in place of water.  Preheat oven to 400°. Place poblano and jalapeño peppers on cookie sheet and put in oven. Cook approximately 10 minutes or until peppers are soft. Cut the stem off  the top of the jalapeño pepper. Cut in half lengthwise and remove seeds. Dice into very small pieces. For poblano pepper leave stem on and carefully cut a slit in each pepper. Remove seeds. (the slit should run almost the length of the pepper so you can stuff it later). Place peppers to the side. 

Put 1/4 cup water in a pan and add onions, peppers and mushrooms.  Cook covered until soft. Drain any extra liquid when cooking process is finished. Add rice,  1/2 of the diced jalapeños and shrimp (chicken, meat, tofu)  to pan, stir and remove from heat. 

Add other 1/2 of diced jalapeño peppers, lemon or lime juice, cilantro and olive oil to blender. Blend until almost smooth.  Add salt and pepper to taste

Stir 1/2 of sauce into the rice mixture. Stuff rice mixture into pepper. Drizzle remaining sauce over peppers. 

Serves: 4



Turkey Caesar Salad


  • 2 cups chopped romaine
  • 2 oz. diced turkey
  • 1 medium tomato, chopped
  • 1/2 cup cucumbers, sliced
  • 1 TBS dried sunflower seeds
  • Dressing
  • 1 tsp. fresh lemon juice
  • 1 TBS extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp parmesan cheese (optional)


Put all salad ingredients on a plate. Blend or whisk dressing ingredients together. Pour dressing over salad. 

Serves: 1