Citrus Shrimp and Avocado Salad

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

  • Prep Time 20 Minutes
  • Cook Time 10 Minutes
  • Total Time 45 Minutes
  • Serves 4 People
  • Calories 374 kcal


  • 1 tablespoon olive oil
  • 1 cup fresh orange juice , (about 2 oranges)
  • 1/2 cup fresh lemon juice , (about 3 lemons)
  • 5 garlic cloves , minced or pressed
  • 1 tablespoon finely chopped red onion , (or shallot)
  • 1 tablespoon chopped fresh parsley
  • Pinch red pepper flakes
  • Freshly ground black pepper and kosher salt
  • 3 pounds medium shrimp , peeled and deveined
  • 1 medium orange , cut into wedges or slices
  • 1 medium lemon , cut into wedges


  1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
  2. Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
  3. Top with the remaining parsley and serve with orange and lemon slices on the side.


Fresh Gulf shrimp is a luxury for some of us landlocked folks, so I use frozen shrimp here instead. But if you can find fresh gulf shrimp, especially the sweet Key West Pinks of Florida, definitely go that route instead. *Note that you can add the orange and lemon slices to the sauce to cook and brown slightly if desired.

Roasted Organic Broccoli with Organic Valley Feta

Organic broccoli and feta salad is a great side dish for any Easter dinner.  This dish is packed full of nutrients and fiber, as well as healthy fats.


  • 24 oz. Broccoli florets
  • 4 Tbs Olive Oil
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 2 heads Garlic Crushed
  • 1/2 tsp. Sea Salt
  • 3/4 cup Feta Cheese, Crumbled


  1. Preheat oven to 450 degrees.
  2. Place broccoli florets on a sheet pan and drizzle with olive oil. Toss to combine, then sprinkle with red pepper flakes, crushed garlic, and salt.
  3. Roast for 10-15 minutes, until crisp and slightly tender.
  4. Remove from oven, toss in a bowl with feta cheese, and enjoy!

The Best Broccoli Ever!

Roasted broccoli with bacon, pine nuts, and Parmesan cheese. This is a great side dish recipe to add to your weekly rotation!


Recipe courtesy of :

  • Prep Time 5 Minutes
  • Cook Time 20 Minutes
  • Total Time 25 Minutes
  • Serves 6 People
  • Calories 254 kcal


  • 24 oz. fresh broccoli florets
  • 3 strips bacon, chopped
  • 3 Tbsp. pine nuts
  • 3 Tbsp. olive oil
  • Zest 1 lemon and juice half lemon
  • 2–3 Tbsp. grated Parmesan cheese
  • Kosher salt and fresh black pepper


  1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the broccoli florets, bacon, and pine nuts with olive oil. Arrange in an even layer across the pan, then sprinkle with salt and pepper, to taste.
  3. Bake for 18-22 minutes or until the broccoli is tender and bacon is crisp.
  4. Remove the pan from the oven and toss in the lemon zest, lemon juice, and Parmesan cheese. Taste for salt and pepper. Serve immediately.

Mozzarella with Avocado and Mango 

Now that ripe organic avocados and mangos are everywhere and priced right, let salad season begin.  A great combination of flavorful healthy ingredients makes this dish a crowd pleaser.

  • Prep Time 30 Minutes
  • Total Time 30 Minutes
  • Serves 2 People


  • 1 ripe avocado
  • 3 ½ oz. orange juice
  • Tsp chili powder
  • 3 tbsp Olive oil
  • 1 tbsp honey
  • 6 oz. buffalo mozzarella
  • 1 large ripe mango
  • 1/2 bunch arugula
  • 1 oz. pine nuts
  • Juice of 1 lime
  • Salt, pepper


  1. Add orange juice to a saucepan and reduce by half. When reduced add to a bowl with salt, pepper, chili, olive oil and honey to form a vinaigrette.
  2. While simmering, cut the mozzarella into ½ in. cubes. Peel the mango, cut the flesh from the pit and dice as well. Wash arugula thoroughly and spin dry. Roast the pine nuts in a pan without oil and set aside. Squeeze the lime.
  3. Peel the avocado, cut in half and remove the seed. Cut into ½ in. cubes and immediately sprinkle with the lime juice. Season the avocado with salt and pepper.
  4. To serve, place a 4 in. dessert ring (you can use a tin can opened on both ends, like a tomato can) on a plate and fill first layer with avocados. Add mozzarella and mango cubes one after the other. Use a little more mango overall than mozzarella and avocado. Press the mixture firmly with a spoon and drizzle with some orange vinaigrette. Pull off the metal ring and prepare 1-3 more plates in this way. Now mix the arugula with the remaining vinaigrette in a bowl and distribute on the towers. Sprinkle it with pine nuts and serve immediately.

Chicken Avocado Caprese Salad

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad! Weight Watchers Smart Points: 8 per serve ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

  • Prep Time 5 Minutes
  • Cook Time 15 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 1/4 cup (60 mL) balsamic vinegar
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to season


  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Smoky Romaine and Avocado Salad

Just crunchy fresh romaine hearts, creamy, rich avocados, crispy pepitas, savory shallots and then this tangy, sweet and smoky vinaigrette make for an incredible salad. So you can eat it alongside anything or do what I have been doing lately – adding some smoked trout or grilled steak to make it a full meal. SO good guys- you’ve gotta try it.


Recipe courtesy of:

  • Prep Time 15 Minutes
  • Cook Time N/A Minutes
  • Total Time 15 Minutes
  • Serves 2 People
  • Calories 200 kcal


  • 1 head Romaine Hearts
  • 2 avocados
  • 1 shallot, thinly sliced
  • 3 tablespoons roasted pepitas
  • 1 clove garlic
  • ½ teaspoon smoked paprika
  • 1 tablespoon agave
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • kosher salt


  1. On a platter arrange the romaine hearts.
  2. For the avocados, peel them, discard the pits and quarter them. Arrange the avocados on the lettuce and sprinkle the salad with the shallots and the pepitas.
  3. Whisk the Smoky Vinaigrette together in a small bowl and then drizzle the vinaigrette over the salad. Serve immediately.

Tangerine Olive Oil Cake

These little mini bundt cakes are extremely moist and soft. They are perfect with tea or coffee and don’t need any additional frosting or icing. 


Recipe courtesy of:

  • Prep Time 20 Minutes
  • Cook Time 25 Minutes
  • Total Time 45 Minutes
  • Serves 4 People
  • Calories 432 kcal


  • ¾ cup granulated sugar
  • Zest of 2 tangerines (use more zest to boost flavor as desired, see note)
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg (room temperature)
  • 1 cup plain yogurt (room temperature)
  • ½ teaspoon pure vanilla extract
  • 3 oz volume tangerine olive oil (or regular olive oil)


  1. Preheat the oven to 350°F.
  2. Add sugar and tangerine zest to a small bowl, rub together until fragrant and sugar turn a light yellow. Sift flour, baking powder and baking soda into the bowl with the tangerine sugar, stir in the kosher salt, mix well to distribute thoroughly. Set aside.
  3. Add egg, yogurt, olive oil and vanilla extract to a large bowl and beat until smooth. Fold in the flour mixture until incorporated.
  4. Place the mini bundt pans on a large baking sheet and spray them with a thin layer of nonstick cooking spray. Divide the batter evenly among four pans. Tap the pans to level the batter. Bake for 25 minutes until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
  5. Remove from the oven, and place the bundt pans on a wire rack to cool. When the bundt pans are cool enough to touch, flip them over and tap to loosen the bundt cake onto the wire rack, let cool completely.
  6. Serve with a dusting of powdered sugar.


If you don’t have tangerine olive oil, simply use more tangerine zest to boost the flavor along with regular olive oil. You can substitute sour cream instead of yogurt. You can also bake this recipe in an 8” round cake pan for about 27 minutes. You can also bake these in muffin tins. This recipe will yield about 10 – 11 muffins. Bake them for 17-18 minutes. Note that when baking in a cake pan or muffin tins, the cake will come out flat on top. Optional tangerine icing: 2 tablespoons of tangerine juice + zest of 1 tangerine + 1 ½ cup of powdered sugar.

Irish Blackberry Fool

With sweet, lightly stewed blackberries layered with tangy vanilla whipped cream and yogurt, this delicious Irish Blackberry Fool is easy to put together and universally loved. It’s perfect for both fancy dinner parties and casual nights at home!


Recipe courtesy of:

  • Prep Time 15 Minutes
  • Cook Time 15 Minutes
  • Total Time 30 Minutes
  • Serves 6 People
  • Calories 319 kcal


  • For the berry syrup:
  • 3 cups fresh blackberries plus extra for garnish
  • 1 tablespoon Grand Marnier optional
  • 3 tablespoons fresh lemon juice
  • ½ cup granulated sugar
  • For the cream layer:
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 ¼ cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • 1 cup plain Greek yogurt
  • mint leaves for garnish


  1. For the berry syrup:
  2. Combine the blackberries, Grand Marnier, lemon juice and sugar in a medium-size saucepan.
  3. Bring the mixture to a boil over medium heat. Reduce to a steady simmer and cook for 8-10 minutes until the mixture is begging to get syrupy and berries start to lose their shape. Set aside to cool completely.
  4. For the cream layer:
  5. Combine the gelatin and water in a small microwave-safe bowl and stir well. Place bowl in the microwave for 15 seconds. Stir and set aside to cool a bit.
  6. In a medium-size, clean bowl, whisk the cream for 1-2 minutes until it starts to thicken a bit. Add the gelatin mixture, powdered sugar and vanilla and continue whisking till soft peaks form, about 2-3 minutes more.
  7. Place yogurt in a medium-size bowl and add the whipped cream using a folding motion until combined.
  8. To finish: Layer the blackberry syrup and the cream mixture in 6 clear glass bowls, jars or glasses (¾-1 cup). Garnish with fresh berries and mint leaves

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is the BEST way to make traditional corned beef with cabbage, potatoes, and carrots! The corned beef becomes perfectly tender and the vegetables are cooked until just tender for a delicious, easy meal.


Recipe courtesy of:

  • Prep Time 5 Minutes
  • Cook Time 90 Minutes
  • Total Time 2 Hours
  • Serves 10 People
  • Calories 364 kcal


  • 3 pound corned beef brisket
  • 1 Seasoning Packet or 1 tablespoon pickling spices
  • 1 large onion sliced
  • 5 cloves garlic crushed
  • 1 cup stout beer such as Guinness
  • 1 tablespoon brown sugar
  • 1 cup beef broth
  • 1 pound small red potatoes cut in half
  • 1 pound baby carrots
  • ½ head green cabbage cut into 2-inch wedges
  • Salt and Pepper to taste


  1. Rinse brisket with cold water and thoroughly pat dry.
  2. Place onion slices into a 6 or 8 quart Instant Pot. Place brisket on top of the onion mixture. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beer and beef broth.
  3. Select manual/pressure cook setting on high pressure. Set cook time for 85 minutes
  4. Once cook time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.
  5. Remove brisket from the Instant Pot and place it on a serving platter. Cover with foil to keep warm.
  6. Remove onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the Instant Pot.
  7. Stir in potatoes and carrots and top with cabbage. Season with salt and pepper, to taste.
  8. Cook on high pressure for 5 minutes. Once cook time has elapsed, let the pressure release naturally for 5 minutes then do a quick release of any remaining pressure.
  9. Thinly slice corned beef against the grain and serve with potatoes, carrots, and cabbage.


Brisket Choice: This recipe works with both a flat cut or point cut, and no changes to time need to be made. The flat cut is leaner, while the pointcut is more marbled.    Beer: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.   Pickling Spices: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not, you can use 1 tablespoon of  basic pickling spices.    Gluten-Free Corned Beef and Cabbage: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use an additional 1 cup beef stock in place of the stout beer.   Potatoes: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave them whole if using baby potatoes.   Leftovers will store in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months. 


Mango Coconut Tofu Bowls with savory coconut rice, honey-lime glaze, avocado, sweet mango, and spicy red pepper.


  • Prep Time 30 Minutes
  • Cook Time 30 Minutes
  • Total Time 1 Hour
  • Serves 4 People
  • Calories 655.73 kcal


  • Ingredient #2.5 cups uncooked jasmine or basmati rice
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1 13.5oz. can coconut milk
  • 1 cup water
  • 1 lime
  • 1/4 cup honey
  • 1/2 Tbsp soy sauce
  • 1 tsp corn starch
  • 1 14oz. package firm or extra firm tofu
  • 1 pinch salt
  • 2 Tbsp corn starch
  • 2 Tbsp neutral oil for frying
  • 1 mango
  • 1 avocado, sliced
  • 2-3 green onions, sliced
  • 1 pinch crushed red pepper
  • 1 handful fresh cilantro


  1. Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
  2. To make the Savory Coconut Rice, combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set aside.
  3. While the rice is cooking, prepare the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime. Squeeze the juice from the lime into a separate bowl (you'll need about 1/4 cup juice). Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
  4. After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
  5. Heat the oil in a large skillet over medium heat until the oil is shimmering. Add the tofu and fry on until golden brown on each side (about 3 minutes each side). Remove the fried tofu from the pan and turn the heat down to low. While the tofu fries, cut the mango into cubes.
  6. Give the prepared glaze a quick stir, then add it to the skillet. Allow the glaze to begin to simmer, at which point it will thicken. Once thickened, turn the heat off and add the fried tofu and cubed mango. Toss to coat in the glaze.
  7. To build the bowls, place about one cup of the savory coconut rice in the bottom of each bowl, then top with a scoop of the mango and tofu. Add sliced green onions, sliced avocado, a pinch of red pepper flakes, and a few sprigs of cilantro on top of each bowl.

Raspberry and Pistachio Semifreddo

Take advantage of peak-season berries with this colorful and easy to prepare dessert.

  • Prep Time 15 Minutes
  • Cook Time 4 to 24 hours
  • Total Time NA Minutes
  • Serves 6 People
  • Calories 392 kcal


  • 1/4 c. cold sour cream
  • 1/2 c. confectioners’ sugar
  • 1 c. cold heavy cream
  • 1/4 c. pistachios, chopped
  • 2 pt. raspberries, divided
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. pure honey
  • 2 tbsp. fresh mint leaves


  1. Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
  2. Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
  3. Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
  4. Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.

Plant Based Creamy Celery Soup

Celery Soup – Delicate and flavorful, this creamy vegan soup recipe is incredibly simple, healthy and easy to make from scratch using celery, potato, leek, fresh dill and parsley, and it’s deliciously creamy without the cream! 

  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 242 kcal


  • 1/4 cup vegan butter
  • 1 large head of celery (about 5 – 6 cups), thinly sliced with leaves
  • 1 medium onion or leek, diced
  • 4 cloves garlic, minced
  • 1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes
  • 4 cups vegetable broth or water
  • 1/4 cup fresh dill, chopped
  • 1/2 cup parsley, chopped
  • pinch of red pepper flakes
  • mineral salt & pepper to taste


  1. Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.
  2. Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
  3. Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
  4. Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
  5. Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!

3 Ingredient Blueberry Tea Smoothie

All you need are 3 ingredients and 6 minutes to make this flavor packed blueberry tea smoothie. It’s got blueberries, lemon ginger tea, and vanilla Greek yogurt make the perfect warm weather tea smoothie. It’s great in the morning or as a quick snack. 


Recipe courtesy of:

  • Prep Time 5 Minutes
  • Total Time 5 Minutes
  • Serves 1 Person
  • Calories 200 kcal


  • 1 cup boiling water
  • 1 lemon ginger teabag
  • ⅔ cup vanilla Greek yogurt ~1 individual cup
  • ½ cup frozen Wild Blueberries


  1. Start by steeping teabag in 8 oz boiling water for 3-5 minutes (depending on how strong you want the lemon-ginger flavor). Throw away teabags after tea is made.
  2. Add tea, ⅔ c vanilla yogurt, and ½ c frozen blueberries to blender. Blend until well incorporated. If you'd like it to be thinner, feel free to add more water or milk to smoothie.


Boil water in the microwave or in a tea kettle. Lemon ginger tea is really good in this, but lemon tea or ginger tea would be great too. Use whatever zippy tea you have on hand. Use your favorite flavor of yogurt. Plain, vanilla, and blueberry would be great choices! Frozen fruit is better than fresh because it'll make the smoothie icy and cold. Add a couple ice cubes if you don't have frozen berries.

Orange and Ginger Glazed Tofu

Orange and ginger glazed tofu is a quick and easy 30-minute weeknight meal. Crispy pan-fried tofu and fresh, crisp steamed broccoli in a sweet ginger-orange sauce.


Recipe courtesy of

  • Prep Time 5 Minutes
  • Cook Time 20 Minutes
  • Total Time 25 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 1 large head of broccoli, chopped into florets
  • 1 cup (250 ml) orange juice (4 medium fresh or bottled)
  • 4 tablespoons cornstarch, divided (or more if needed)
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • zest of one orange
  • Sriracha, to taste (optional)
  • 2 tablespoons neutral oil
  • 1 block (14 oz / 495 grams) extra-firm tofu, drained, pressed and cubed
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • Optional garnish: sesame seeds, green. onion


  1. Steam the broccoli until bright green and tender.
  2. Combine the orange juice, 2 tablespoons of the cornstarch, brown sugar, soy sauce, orange zest and sriracha in a bowl. Stir well to dissolve the sugar and cornstarch.
  3. Place the cubed tofu in a container with the remaining 2 tablespoons of cornstarch. Put the lid on and shake well to cover the tofu in cornstarch. You can add a bit more cornstarch if it's not coated well enough.
  4. Heat the oil in a large pan over medium-high heat and fry the tofu, stirring occasionally, until brown on each side. Work in batches if it doesn't all fit at once. Remove to a plate.
  5. Reduce the heat to medium and gently fry the ginger and garlic, stirring constantly, until fragrant.
  6. Give the sauce another stir to ensure the cornstarch is dissolved and add it to the pan. Stir it constantly until thickened - just a minute or two.
  7. Add the tofu back to the pan along with the steamed broccoli. Stir to coat well in the sauce.
  8. Serve over rice and garnish with green onion and a sprinkle of sesame seeds.

Blackberry Crumble Bars

Making Blackberry Bars is as simple as stirring together the crumble topping and pressing half of it into a baking pan. Top that with sugared berries and then sprinkle with the remaining crust.


Recipe courtesy of:

  • Prep Time 20 Minutes
  • Cook Time 35 Minutes
  • Total Time 55 Minutes
  • Makes 24 Bars
  • Calories 196 kcal


  • 3 cups all-purpose flour
  • 1 cup butter, cut into pieces
  • 1 cup granulated white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 4 cups blackberries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 3/4 cup granulated white sugar


  1. Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, 1 cup white sugar, baking powder, and salt. Cut in the butter, until the butter is in pea-sized pieces. (See note below for an easy tip!)
  2. Stir in the beaten egg with a fork. Press half of the dough into the bottom of the baking dish. Combine the blackberries, lemon juice, cornstarch, and sugar in a medium-size mixing bowl and stir to combine.
  3. Scatter the sugared berries over the crust in the pan. Sprinkle with the other half of the dough mixture.
  4. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.


Notes To “cut in the butter” means working large chunks of butter into dry ingredients (usually flour) in order to break the butter down into smaller pieces that are each fully coated in those dry ingredients. You can even grate the cold butter straight into the flour! Use butter straight from the refrigerator, don’t let it warm on the counter while you set up the grater. It takes only 15-20 seconds to grate a cold stick of butter. Toss the fluffy grated butter into flour to lightly coat it and then all you need is a fork or your fingers to turn it into perfect crumbs in moments.


Gorgeous avocado raspberry quinoa salad loaded with feta cheese, slivered almonds, and tossed in a creamy avocado basil dressing. This simple quinoa salad is perfect for summer picnics!


Recipe Courtesy of

  • Prep Time 15 Minutes
  • Cook Time 15 Minutes
  • Total Time 30 Minutes
  • Serves 4-6 People
  • Calories 350 kcal


  • 1 cup (180g) uncooked quinoa
  • 1 firm but still ripe avocado, sliced or diced 1 cup (125g)
  • 1/2 red onion, finely chopped
  • 1/2 cup (150g) feta cheese, crumbled
  • 1/2 cup (75g) slivered almonds
  • Fresh basil leaves (optional)
  • 2 handful packed basil leaves
  • 1/4 cup (60 ml) olive oil
  • 2 Tablespoons fresh lemon juice
  • 1/4 avocado
  • Salt and freshly ground black pepper


  2. In a medium pot placed over high heat, add quinoa and double the volume of water; bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. Remove from heat and fluff quinoa with a fork. Cover and allow quinoa to sit in the pot for 10 minutes.
  3. Add quinoa to a large mixing bowl. Add in the avocado, raspberries, red onion, feta, slivered almonds, and fresh basil.
  5. Add all the ingredients to a blender: basil leaves, olive oil, lemon juice, avocado, salt and pepper. Blend until smooth. Adjust the quantity of water and/or olive oil, depending on how you like your dressing, creamy or runny.
  6. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra basil leaves, slivered almonds, feta and red onion if you’d like, and enjoy!

Stuffed Peppers

This easy stuffed peppers recipe is fresh, healthy, and delicious! Top the peppers with cheese, or skip it, and serve them with guacamole or chipotle sauce for a vegan variation.

Courtesy of
  • Prep Time 20 Minutes
  • Cook Time 20 Minutes
  • Total Time 40 Minutes
  • Serves 4-6 People
  • Calories 350 kcal


  • 4 red bell peppers
  • Extra-virgin olive oil, for drizzling
  • 1½ cups white cheddar cheese
  • Avocado slices or guacamole, for serving
  • Lime wedges, for serving
  • Sea salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, grated
  • 2 jalapeños, diced, more for topping, if desired
  • 2 scallions, chopped
  • 1½ tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
  • ½ cup finely chopped cilantro
  • 3 cups cooked white jasmine rice
  • 1½ cups cooked black beans, drained and rinsed
  • 1½ cups corn kernels


  1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
  2. Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
  3. Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.


Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce.

Blackberry Kale Arugula Reggiano Salad

Crisp baby kale is topped with salty parmesan and sweet blackberries for the ultimate salad combo! 


Recipe courtesy of :

  • Prep Time 25 Minutes
  • Total Time 25 Minutes
  • Serves 2 People
  • Calories 200 kcal


  • 6 cups baby arugula
  • 6 cups baby kale
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • 4 ounces parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)
  • 2 tablespoons fresh oregano leaves
  • 1/4 cup pine nuts, toasted
  • 2 avocados, sliced
  • 2/3 cup fresh raspberries or blackberries


  1. [To toast the pine nuts, place them in a small saucepan over medium-low heat. Shake the pan back and forth and toss with a wooden spoon for 4 to 5 minutes, until the nuts turn golden and fragrant. Remove from heat immediately and toss a few more times.]
  2. Place the greens in a large bowl and toss with the salt and white pepper. Add 2 tablespoons of the champagne vinaigrette to the greens and toss well until the all of the greens are coated – this will help the finely grated cheese stick. Add the cheese on the greens and toss well – toss over and over until the cheese is all incorporated. Toss in the oregano leaves. Serve the greens in heaping piles on plates and cover with a few spoonfuls of pine nuts. Add the dressing and toss gently on the plate. Top with avocado and raspberries and extra cheese. Season additionally if desired. Eat!
  3. Combine vinegar, honey, lemon juice, dijon, garlic, salt, pepper and red pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Fat-Busting Vegetarian Collard Greens Soup

Filling. Craveable. Low calorie. Easy to make. Packed with fiber, protein and vitamins.


Recipe courtesy of:

  • Prep Time 10 Minutes
  • Cook Time 60 Minutes
  • Total Time 70 Minutes
  • Yields 14 cups
  • Calories 84 cal


  • 1 Tbs olive oil
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • pinch red pepper flakes
  • 1 onion, chopped
  • 3 large carrots, sliced
  • 3 stalks celery, chopped
  • 10 cups water
  • 15 oz. can no-salt-added diced tomatoes
  • 6 oz. can no-salt-added tomato paste
  • 2 Tbs lower sodium tamari or soy sauce
  • 2 Tbs lemon juice
  • 1 Tbs salt-free herb seasoning (I like Mrs. Dash)
  • 1 Tbs sugar/sweetener, your choice (see recipe notes)
  • 1 tsp roasted garlic granules or garlic powder
  • 1/2 tsp salt
  • fresh black pepper to taste
  • 1 cup dried lentils
  • 6 cups packed collard greens, stems removed
  • 1/4 cup uncooked quinoa


  1. Prep the veggies and greens.
  2. Add the oil to a large, lidded cooking pot.
  3. Add the paprika, chili powder, cumin and red pepper flakes.
  4. Raise the heat to medium.
  5. Add the onion, carrots and celery. Saute about 10 minutes.
  6. Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, sweetener, garlic granules, salt, pepper and lentils. Stir to combine.
  7. Stir in the collard greens.
  8. Raise the heat to medium high. Bring to a boil.
  9. Cover and turn the heat down to a simmer.
  10. Simmer for 30 minutes, stirring occasionally.
  11. Stir in the quinoa.
  12. Simmer another 15-20 minutes.

Blackberry Breakfast Cake

Blackberry Breakfast Cake with a tender moist crumb, juicy fresh blackberries and a crisp sugary top.

Feel free to substitute full-fat plain Greek yogurt for the sour cream, if desired. Also, use salted butter if that’s what you have on hand. Just cut the amount of added salt in half.


Recipe courtesy of:

  • Prep Time 30 Minutes
  • Cook Time 60 Minutes
  • Total Time 90 Minutes
  • Serves 8 People
  • Calories 449 kcal


  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • zest and juice of 1 lemon
  • ½ cup unsalted butter, melted and cooled
  • Ingredient #1
  • 2 cups blackberries (10oz) fresh or frozen
  • 2 tablespoons coarse sugar, for topping


  1. Preheat oven to 325°F. Lightly grease a 9-inch springform or square baking pan, set aside.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
  3. In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
  4. Pour ⅔ of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
  5. Allow the cake to rest for 10 to 15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries.
  6. Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.
  7. Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream, if desired.
  8. If using a square cake pan, serve straight from the pan.


-Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, if desired. -Blackberry Breakfast Cake may be frozen, well sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours. -Substitute plain Greek yogurt for the sour cream, if desired. -If using frozen blackberries, do not thaw before adding to the batter. -This cake is also great topped with sliced almonds before baking. Add 1/2 teaspoon almond extract in addition to the vanilla extract, if desired.

Arugula Salad with Apples & Manchego in Cider Vinaigrette

With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.


By Jennifer Segal

  • Prep Time 30 Minutes
  • Cook Time N/A Minutes
  • Total Time 30 Minutes
  • Serves 4 People
  • Calories 300 kcal


  • 5 ounces arugula or baby arugula
  • 1 crisp apple, such as Fuji or Honeycrisp
  • 3-1/2 ounces Manchego, thinly sliced
  • 1/2 cup sliced almonds, lightly toasted if desired
  • 2 tablespoons cider vinegar
  • 6 tablespoons vegetable oil
  • 2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallots, from 1 shallot
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside. Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.


Avocado Orange Salad is a celebration citrus season! Fresh, lovely, and so much zesty goodness!

  • Prep Time 30 Minutes
  • Cook Time N/A Minutes
  • Total Time 30 Minutes
  • Serves 8 People
  • Calories 319 kcal


  • ½ tsp orange zest
  • 6 tbsp orange juice
  • 2 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • 4 large navel oranges
  • 4 large firm-ripe avocados
  • Tender watercress sprigs
  • ½ cup salted roasted pistachios, coarsely chopped


  1. Make dressing: Stir ingredients together in a bowl, seasoning to taste with salt.
  2. Make salad: With a sharp knife, cut peel and outer white membrane from oranges, following curve of fruit. Slice oranges crosswise about 1/2 in. thick.
  3. Cut avocados in half lengthwise, then pit and peel. Set each avocado half pitted-side down and slice lengthwise with cuts 1/2 in. apart. With a wide spatula, carefully transfer avocado halves to a platter (or individual plates) and press down gently to fan slices apart.
  4. Arrange orange slices alongside avocados and top with watercress. Spoon about half of dressing over salad. Sprinkle nuts over salad and serve remaining dressing on the side.
Pineapple Ingredients

Apple Cider Vinegar and Pineapple Juice

This apple cider vinegar and pineapple juice recipe makes a sweet-and-sour drink that satisfies your thirst while exhibiting many health benefits.

  • Prep Time 10 Minutes
  • Cook Time N/A
  • Total Time 10 Minutes
  • Serves 4 People
  • Calories 67 kcal


  • 2 tbsp mint leave
  • 16 fl oz pineapple juice from 18-20 oz of pineapple
  • 1.5 tbsp apple cider vinegar
  • 1 tsp lime juice
  • 1 tbsp honey
  • 1 1/2 cups water
  • 2 cups ice


  1. Drop mint leaves into a large pitcher and use a wooden spoon to crush them.
  2. Add pineapple juice, apple cider vinegar, lime juice, honey, and water. Stir until all the honey dissolves.
  3. Serve over ice.

Butternut Squash Soup

This easy butternut squash soup can go from grocery bag to dinner table in less than an hour! With minimal hands-on time required, it makes the ideal meal for a busy family. It’s just what you need for a quick, cozy dinner at home, and as an added bonus, it will make your house smell like gloriously autumnal. Thank you golden butternut squash, garlic and thyme!

Recipe courtesy of:

  • Prep Time 25 Minutes
  • Cook Time 40 Minutes
  • Total Time 65 Minutes
  • Serves 4 People
  • Calories 394 kcal


  • 1 (2.5-3 lb) Butternut squash, peeled, cut into 1 ½ inch cubed
  • 1 Yellow onion, peeled and quartered
  • 2 Sweet apples, (fuji, gala, honeycrisp), cored & sliced
  • 8 Garlic cloves
  • 3 Sprigs thyme
  • ¼ cup Olive oil
  • 1 ½ tsp Salt
  • ½ tsp Freshly ground pepper
  • ¼ tsp Nutmeg
  • ¼ tsp Cayenne pepper
  • ½ cup Heavy cream (or coconut cream if you are vegan or whole30)
  • Pepitas (optional)


  1. Heat oven to 400°F.
  2. Place the cubed squash, onions (separate the layers), apple slices, garlic cloves and sprigs of thyme on a rimmed baking sheet. Drizzle veggies with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Roast 30-40 minutes until squash is fork tender.
  4. Transfer all the roasted veggies (discard the stem from the thyme) along with the cream to your vitamix blender. Add salt, pepper, nutmeg, cayenne pepper and secure lid.
  5. Turn the blender on and slowly increase to the highest speed. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.


You can make hot soup in any Vitamix! Say what? I know, it’s crazy and it’s awesome. How does it work? The friction of their blades is the trick to making steaming hot soup in under 10 minutes, right in the container, no stove required. It’s yet another way to ensure that this recipe hits your table in under an hour!

Blackberry-Tahini Yogurt Cake

Trust us: This simple berry-studded cake recipe is a real keeper! Adapted from Baco: Vivid Recipes From the Heart of Los Angeles. 

  • Prep Time 20 Minutes
  • Cook Time 50-60 Minutes
  • Total Time 1 1/2 Hours
  • Serves 8 People
  • Calories 350 cal


  • Nonstick vegetable oil spray
  • ½ teaspoon ground cardamom or cinnamon
  • 4 tablespoons plus 1 cup sugar
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt, plus more
  • 2 large eggs
  • 1 cup plain whole-milk yogurt
  • ½ cup vegetable oil
  • 2 teaspoons finely grated lemon, lime, or orange zest
  • 2 cups fresh organic blackberries
  • ¼ cup tahini


  1. Preheat oven to 350°. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
  2. Whisk flour, baking powder, 1 cup sugar, and ½ tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
  3. Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
  4. Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.


Cake can be baked 2 days ahead. Store tightly covered at room temperature.

Cream of Celery Soup

This quick and easy cream of celery soup is full of flavor, thanks to lemon, tarragon and fennel, which complement the vegetal flavor of the celery. A bit of cream makes it rich but not too heavy. This healthy soup would be a wonderful starter for a special meal–it’s particularly nice with salmon.


Recipe courtesy of:

  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 30 Minutes
  • Serves 8 People
  • Calories 141 kcal


  • 1 bunch celery (1 1/4 pounds)
  • 3 tablespoons olive oil, divided
  • 2 cups chopped yellow onion
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, finely chopped
  • 1 teaspoon lemon zest
  • ¾ teaspoon ground fennel seed
  • 4 cups no-salt-added chicken broth
  • ½ teaspoon salt
  • 2 cups fresh baby spinach
  • 1 ½ tablespoons fresh tarragon leaves
  • 1 tablespoon lemon juice
  • ½ cup heavy cream
  • ⅛ teaspoon ground white pepper


  1. Remove and reserve leaves from celery (about 1/2 cup); set aside. Chop celery stalks to equal 4 cups. (Reserve any remaining stalks for another use.)
  2. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add the chopped celery stalks, onions, thyme and garlic; cook, stirring often, until the vegetables are softened, 8 to 10 minutes. Add lemon zest and ground fennel; cook, stirring occasionally, for 30 seconds. Add broth and salt; bring the mixture to a boil. Boil, stirring occasionally, until the celery is soft, 5 to 6 minutes.
  3. Add spinach, tarragon and lemon juice to the celery mixture; cook over medium-high heat, stirring occasionally, for 1 minute. Remove from heat.
  4. Working in batches, if needed, transfer the soup to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process on low speed, gradually increasing to high, until the mixture is smooth, about 45 seconds. (Alternatively, process soup in the pot using an immersion blender until smooth, about 2 minutes; use caution when blending hot liquids.) Stir in cream and white pepper.
  5. Ladle the soup evenly into 8 bowls; drizzle with the remaining 2 tablespoons oil and sprinkle with the reserved celery leaves.


Serving Size: 3/4 cup   Per Serving:   141 calories; protein 3.2g; carbohydrates 8.4g; dietary fiber 2.1g; sugars 3.7g; fat 10.9g; saturated fat 4.2g; cholesterol 17mg; vitamin a iu 1264.5IU; vitamin c 9.4mg; folate 48.9mcg; calcium 61.4mg; iron 0.5mg; magnesium 20.4mg; potassium 384.1mg; sodium 276.5mg; thiamin 0.1mg.  Exchanges:  2 1/2 fat, 1 vegetable

Leftover Mashed Potato Cakes

So you have a bunch of leftover mashed potatoes? Great! Let’s make the BEST Leftover Mashed Potato Cakes! With simple ingredients these potato cakes from leftover mashed potatoes is one the the best ways to transform those leftover into a new fabulous meal!


Recipe courtesy of:

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45 Minutes
  • Serves 4 People
  • Calories 395 cal


  • 2 cups mashed potatoes
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1 TBSP fresh parsley, chopped
  • 1/2 cup plain breadcrumbs
  • 3-4 TBSP olive oil


  1. Add mashed potatoes, egg, cheddar cheese, flour, and parsley to a mixing bowl. Mix together to combine.
  2. Using a ¼ cup measuring cup scoop up the mashed potato mixture and form into a ball. Repeat until all the mashed potato mixture has been formed into a ball.
  3. Add the breadcrumbs to a small bowl. One at a time lightly press a mashed potato ball into the bread crumbs to form a small cake and coat it in the breadcrumbs, make sure you coat both sides. Repeat until all the mashed potato cakes have been formed.
  4. Heat a large skillet over medium heat. Add 2 tablespoons of oil and wait until the oil is hot, it should be shimmering and if you were to add a drop of water it would sizzle.
  5. In batches of 2 or 3 add the mashed potatoes cakes to the oil. Cook 3 to 4 minutes until the bottom has turned golden brown. Flip and cook another 3 to 4 minutes. In between batches add another tablespoon of the oil if needed. Place done leftover mashed potato cakes on a papertowel lined plate to drain any extra oil before serving. Serve with sour cream or your favorite sauce.


Boxed 'Instant' mashed potatoes will NOT work for this recipe. Feel free to sub out the cheese and breadcrumbs for different flavors and varieties such as mozzerella cheese or Italian breadcrumbs! Note, I assume the mashed potatoes being used are seasoned properly with salt so I didn't add any to this recipe. If for some reason you are using unseasoned mashed potatoes I would recommened adding a pinch of salt. If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart. If you end up adding too much flour though the cakes will dry out.

Creamy Acorn Squash Sweet Potato Soup

Super Creamy and Thick Acorn Squash Sweet Potato Soup. Made with simple in season ingredients and makes the perfect cozy bowl of soup!

  • Prep Time 5 Minutes
  • Cook Time 40 Minutes
  • Total Time 45 Minutes
  • Serves 5 People
  • Calories kcal


  • 1 Small Acorn Squash, Cut in Half and Seeds Removed
  • 1/2 Large Sweet Potato, Washed Peeled and Cubed
  • 2 Celery Stalks, Diced
  • 2 Tbsp of Olive Oil
  • 1/2 Cooking Onion, Peeled and Diced
  • 1 Large Carrot, Peeled and Diced
  • 1 Tbsp of Crushed Garlic
  • 1 Tsp of Sea Salt
  • 1/2 Tsp of Black Pepper
  • 1 Tsp of Fresh or Dried Sage
  • 1/2 Tsp of Paprika
  • 4 Cups of Chicken or Vegetable Broth
  • 1/2 Cup of Heavy Cream


  1. Preheat oven to 350F
  2. Toss sweet potato in 1 Tbsp of olive oil and place on one side of a large baking sheet, on the other side, place the acorn squash halves hollow sides down and bake for roughly 30 minutes or until full cooked and tender
  3. While the squash and sweet potatoes are baking, heat a medium to large (see notes, if using immersion blender use a large pot) and add remaining olive oil (1Tbsp) and sauté onion, carrots and celery until tender and onions become fragrant. Add garlic and spices and continue to cook for another 2-3 minutes, before adding broth
  4. Allow broth mixture to simmer for 10-15 minutes, then turn off the heat
  5. Carefully scoop out the inside of the squash (it will be hot) and place into high speed blender, with sweet potatoes and pour mixture from pot in as well. Use the Soup Function to blend or blend on high for 4 minutes until soup is fully combined, creamy and thick
  6. Transfer soup back to pot and pour in cream, stir to mix
  7. Serve immediately with some extra cream drizzled on top, cracked black pepper or croutons


Use a high speed blender ( Vitamix ) to blend the  soup together or an immersion blender, just add roasted squash and sweet potato to the pot and blend, then finish by stirring in cream.  


2 Yams
1/2 White Onion
2 tbs Olive Oil
1/4 tsp Chipotle Powder
1/4 tsp Thyme
Sea Salt
Black Pepper
2 Cups Vegetable Stock
2 Tsp Maple Syrup
2 Bay Leaves

Peel and dice your Yams & place in salted water. Bring to a boil and cook until for tender (about 15-20 minutes)
While the potatoes are cooking add 1 tbs Olive Oil & chopped White Onion to a pot & cook with Sea Salt and Black Pepper until translucent.
Add the Garlic, Chipotle Powder & Thyme. Cook until the garlic is softened.
Once the potatoes are cooked allow them to cool & then add to a blender with Vegetable Stock, Maple Syrup, 1 tbs Olive Oil the Onions & Garlic & blend until smooth.
Add the blended mixture back to the pot you cooked the onions in, add 2 Bay Leaves and allow to cook for another 15-20 minutes.
Before serving, remove the bay leaves.
Enjoy as is or garnish with with something crunchy and salty.


Recipe by :



Strozzapreti with Spinach and Preserved Lemon  Preserved Lemon

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45 Minutes
  • Serves 2 People
  • Calories 200 kcal


  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 garlic clove, crushed
  • ½ tsp. crushed red pepper flakes, divided
  • ¾ cup panko (Japanese breadcrumbs)
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 12 oz. fresh strozzapreti (see Fresh Pasta) or other fresh or dried pasta
  • 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
  • 1 Tbsp. (or more) fresh lemon juice
  • 1 Tbsp. (or more) thinly sliced preserved lemon peel
  • 2 Tbsp. olive oil


  1. Heat oil and 2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside. Wipe out the skillet.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
  3. Meanwhile, heat remaining 6 Tbsp. butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
  4. Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
  5. Serve pasta topped with reserved panko.
  6. DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.

Summer San Marzano Tomato Salad Recipe


  • 2 – 3 cups quartered  san marzano tomatoes 
  • 1/4 cup thinly chopped shallots
  • 2 cloves garlic, minced
  • handful fresh basil
  • handful fresh parsley
  • 2 tablespoons olive oil
  • kosher salt and fresh cracked black pepper

Combine tomatoes, shallots, garlic, basil and parsley together in a bowl. Mix well. Drizzle with olive oil and sprinkle with salt and pepper. Let stand at room temperature for about an hour. Serve.


This salad is awesome. Why? Because it’s so easy and quick to make AND it can be made ahead of time. Actually, it’s kinda better made ahead of time because the dressing makes the broccoli and onions a little more tender.
  • For the Dressing: Just add all the ingredients into a high speed blender and blend until smooth and creamy. Be sure to use soaked cashews so that its easier to blend! I start with 4 tbsp of water and add just a bit more depending on how long I soaked the cashews and how well I drained it after.
    For the Salad: Toss the broccoli, sliced onions, apples and dried cranberries together. Pour over the sauce and toss to coat everything. From here, store it in the fridge covered if making ahead of time. Then before serving, add in the candied walnuts last to keep them crunchy and the vegan bacon last as a final touch.
    I do recommend letting the salad sit in the fridge for at least an hour BUT if you’re in a pinch and want to serve immediately, just cut the broccoli smaller than shown in the photos and toss the salad well.


Store in the fridge covered for 3-4 days. Be sure to give it a mix before serving.


3/4 cup cashews, soaked in hot water for 20 minutes* (112g)
4–5 tbsp water (60-75g)
2 tbsp lemon juice (30g)
1.5 tbsp maple syrup (30g)
1 tsp dijon mustard (5g)
1 large garlic clove (5g)
1 tsp onion powder (2g)
1 tsp salt (6g)
  • 1/2 tsp pepper (3g)
    Optional add-ins: 1/2 tsp paprika, 1/2 tsp dried dill, 1 tsp dried parsley 
    5 cups broccoli, chopped into bite sized pieces (1lb // 455g // 1 large crown)
  • ½ red onion, thinly sliced and soaked in water for 10 minutes (55g)
  • 1 medium apple, chopped (170g)
  • ½ cup dried cranberries (60g)
  • 1/2 cup candied walnuts (80g // store bought or homemade*)
  • ½ cup vegan bacon, optional 

One Pan Vegan Tofu Coconut Curry



  1. 1 tbsp vegetable oil

  2. 1 yellow (or white) onion, chopped

  3. 1 bell pepper, chopped

  4. 3 garlic cloves, minced

  5. 1-inch fresh ginger, minced

  6. 1 tbsp curry powder

  7. ½ tsp turmeric powder

  8. ½ tsp cumin powder

  9. 400 ml (14 fl. oz.) canned coconut milk

  10. ½ cup crushed tomatoes

  11. 2 tbsp tomato paste

  12. 454 g extra firm plain tofu, chopped into 1-inch cubes

  13. 2 cups baby spinach

  14. 1 lime, zest and juice

  15. ½ cup fresh cilantro, chopped

  16. Salt and pepper, to taste

  17. Serve with cooked rice.


  1. In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.

  2. Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.

  3. Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.

  4. Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.

  5. Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

 Recipe courtesy of





Organic Fuji Apples

Fuji apples are the sweetest apples in the world. They’re the most popular apple variety in all of Japan. Their crisp, refreshing flavor is a favorite all over the world, making them one of the best apple varieties for snacking.

Fujis are low in acid. They have a slight tartness to offset all that sugary sweetness. Fuji apples also have very firm and crisp flesh. They give off quite the crunch when you bite into them. Out of all apple varieties, Fuji apples may be the best option for snacking due to their pleasant texture and sweet flavor.


  • 4 slices of fresh crusty bread 
  • 1 Organic Fuji apple, peeled and sliced thinly
  • 4 slices Gouda cheese
  1. Lay out your slices of bread. Add 1 slice of cheese to 2 slices of bread. Add apple slices on top of each slice of cheese (divide the apple slices in half between 2 sandwiches). Top with another slice of cheese, and then place the remaining bread slices on top. Slather butter on the top piece of bread.
  2. Heat your skillet over medium heat, and lay the sandwiches with the buttered bread touching the skillet. Butter the top piece of bread now. Place a sandwich press or heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown (careful – second side usually cooks faster).
  3. Slice sandwiches in half and serve immediately!



  • 3 large apples such as Gala, Fuji, or Honeycrisp
  • 1 teaspoon ground cinnamon


  • Preheat oven to 200 degrees Fahrenheit (90 Celsius).
  • Line two large baking sheets with parchment paper or a silicone baking mat.
  • Wash and thinly slice the apples using a mandoline to about 1/8-inch thick. Remove the seeds from each slice.
  • Spread the apple slices closely in one layer onto the baking sheets. Sprinkle with cinnamon on both sides.
  • Bake the apples for 1 hour. Flip the apples over and bake for 1 more hour.
  • Turn the oven off and let the apples cool in the oven for about 30 minutes before taking out. If the apples are not crunchy, continue baking them in 15 minute increments.
  • Remove the apples from the baking sheet and enjoy, or store immediately in an airtight container.


  • Chicken Breasts cooked and diced
  • 1 8 ounce bag spring greens
  • 1 pint cherry tomatoes sliced in half
  • 1 ½ red onion sliced into rings
  • 1 cup toasted pecan halves
  • 1 2 ½ ounce bag apple chips, or you can make your own with this recipe
  • 6 ounces feta cheese crumbled
  • 1 ½ cup dried cranberries
  • 2 ⅓ cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons Lassens apple cider vinegar
  • 2 -3 garlic cloves finely diced
  • 3 teaspoons Dijon mustard
  • 3 tablespoons honey
  1. In a large salad bowl, toss chicken, spring greens, cherry tomatoes, red onion, toasted pecans, and apple chips. Top with feta cheese and dried cranberries.
  2. To make the dressing: Whisk together in a small bowl the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard and honey. Drizzle over salad.

The Great Grape

Grapes are a good source of potassium, a mineral that helps balance fluids in your body. Potassium can help bring down high blood pressure and lower your risk of heart disease and stroke. Most people don’t get enough of this nutrient, so eating grapes can help fill the gap.

Vegan Waldorf Salad

  • ¼ cup Vegenaise
  • 2 teaspoons agave (other sweetener)
  • 2 tablespoons Lemon juice
  • 2 ½ cups Organic Gala apples 
  • 1 cup Organic Red grapes – halved
  • 1 cup Organic Green grapes – halved
  • 1 cup Organic Celery – thinly sliced
  • ½ cup Walnuts – chopped – plus more for garnish, if desired
  • Dash Salt and ground pepper
 In a large bowl, whisk together Vegenaise, sweetener, and lemon juice,
  1. Chop, dice, and slice all of the fruit and celery.
  2. Add the prepared grapes, apples, celery, and walnuts.
  3. Stir to combine well and season with salt and pepper.
  4. Top with more walnuts, if desired. Chill until ready to serve.
  5. Store leftovers in the refrigerator.

Whole 30 Chicken Salad

  • 4 cups Shredded Chicken cooked
  • 1 1/2 cup Sir Kennsington Mayonaise 
  • 3 stalks organic Celery small dice
  • 1/4 cup Red organic Onion small dice
  • 1 cup Pecans chopped
  • 2 cups organic Seedless Grapes halved
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Celery Seed
  • ½ tsp garlic powder
  • salt/pepper to taste
  1. Add all ingredients except grapes into a large bowl and stir until fully combined
  2. Toss in grapes
  3. Garnish with extra parsley

Frozen Grape Pops

  • Organic Grapes – any color or size washed
  • 8” Skewers 
  1. Wash grapes and dry theml. Add 6-8 grapes to each skewer.
  2. Place your grape sticks in a freezer using a freezer safe container
  3. Wait 4 hrs and enjoy

The Benefits of Blueberries

Blueberries can help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health. One cup of blueberries provides 24 percent of a person recommended daily allowance of vitamin C.

By: All Day I Dream About Food

KETO Blueberry Upside Down Cake 

Blueberries are already low in carbs, so it’s only fitting to highlight them in the sweet, juicy, caramelized topping that crowns this keto blueberry upside-down cake. Whether you use fresh or frozen, the berries will inevitably form a glaze for the moist, gluten-free crumb to soak up, turning every piece into a slice of pure blueberry blis



  • 1/4 cup Swerve Brown or other brown sugar substitute

  • 1/4 cup (1/2 stick) Horizon organic unsalted butter, melted

  • 1 1/4 cups organic blueberries 


  • 1 3/4 cups Bob’s Red Mill almond flour

  • 1/2 cup Swerve Granular or other granulated sweetener

  • 1/3 cup Bob’s Red Mill coconut flour

  • 1/4 cup whey protein powder (or egg white protein powder)

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3 large Lassens Organic Eggs

  • 6 tablespoons unsalted butter, melted and slightly cooled

  • 1/2 cup water

  • 1 teaspoon vanilla extract

  • Lightly sweetened whipped cream (optional)



STEP 1: Preheat the oven to 325F and grease a 9” x 9″ square baking pan.

STEP 2: In a small bowl, whisk together the brown sugar substitute and melted butter until well combined. Spread over the bottom of the prepared pan. Sprinkle with the blueberries and set aside.


STEP 1: In a large bowl, whisk together the almond flour, granular sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.

STEP 2: Spread the batter over the blueberry topping as evenly as possible. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch. Remove and let cool for 10 minutes, then place a serving platter over the baking pan and invert the cake. Immediately remove the pan to avoid any sticking.

STEP 3: Let cake cool completely before cutting into squares. Serve with lightly sweetened whipped cream, if desired.

KETO Blueberry Smoothie


  • 1 cup organic blueberries 

  • 1 cup milk of choice I used unsweetened coconut milk

  • 2 tbsp almond butter

  • 1 tbsp granulated sweetener of choice optional


  • In a high speed blender, add all your ingredients and blend until thick and creamy.

  • Pour into two glasses and serve immediately.

By Krolls Korner

Blueberry Overnight Oats


  • 3/4 cup oat milk

  • 1/2 heaping cup old-fashioned rolled oats

  • 1/3 cup Greek yogurt

  • 1/3 cup fresh organic blueberries, plus more for topping

  • 2 tsp. chia seeds

  • 1 tsp. Lassens honey (add more for sweeter oats)

  • 1 tsp. vanilla extract

  • Dash of cinnamon

  • Dash of salt


  1. In a large mason jar or small bowl, mix all of the ingredients together. Stir well with a spoon, secure lid on the jar and place in the fridge for at least 3 hours or overnight.

  2. Enjoy the next morning with your favorite toppings: honey, more blueberries, nuts, or nut butter.

By Wholesome Yum

Blueberry Spring Mix Salad



  • 5 oz Spring mix

  • 1 cup Organic Blueberries

  • 1/2 cup Walnuts (chopped, preferably toasted)

  • 1/2 cup Goat cheese (crumbled)


  • 1/4 cup Olive oil

  • 1 tbsp Lassens Apple cider vinegar

  • 3 tbsp Organic Blueberries

  • Lakanto Monkfruit Sweetener (or any sweetener to taste – optional)*

  • Sea salt (to taste)

  • Black pepper (to taste)


Click on the times in the instructions below to start a kitchen timer while you cook.

  1. To make the dressing, puree all ingredients in a blender until smooth. (*See note about sweetness.)

  2. Place all salad ingredients in a large bowl. Toss with the dressing.

By Bon Apetit

Wild Rice Salad with Corn, Blueberries, and Almonds

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.




  • ½ garlic clove, finely grated

  • teaspoons fresh lemon juice

  • 2 teaspoons Champagne vinegar or white wine vinegar

  • 1 teaspoon sugar

  • ¼ teaspoon curry powder

  • ¼ cup olive oil

  • Kosher salt, freshly ground pepper


  • ½ cup long-grain brown rice

  • Kosher salt

  • ½cup wild rice

  • ¼ cup almonds

  • 1 ear of corn, kernels cut from cob

  • ¼ cup dried blueberries

  • 2 tablespoons chopped red onion

  • 2 tablespoons finely chopped parsley

  • Freshly ground black pepper



Step 1 Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.

Step 2 Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.


Step 3 Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45–50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.

Step 4 Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out next to brown rice; let cool.

Step 5 Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Step 6 Toss both rices, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

Step 7 Do Ahead: Rice can be cooked 3 days ahead. Cover and chill. Bring to room temperature before serving.

The Benefits of Broccoli 

There have been many health claims over the years about broccoli and whether it could be labelled a ‘superfood’ or not, but its nutrient-rich profile does offer some real health benefits.

Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.


Broccoli Caesar Salad

  • Cardini’s The Original Caesar Dressing
  • Tbsp. grated Parmesan, plus more shaved for serving
  • medium heads of broccoli (about 1½ lb.)
  • head of savoy or Napa cabbage
  • Finely grated lemon zest (for serving)
  • Freshly cracked black pepper


Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper!

adapted from bon appetit

Keto Broccoli Cheese Soup

  • 1 tablespoon butter
  • 3 cloves organic garlic, minced
  • 1/2 cup chopped organic onion
  • 3 cups organic broccoli florets
  • 3 1/2 cups Organic Pacific Foods Free Range Chicken Broth
  • 1 cup Horizon Organic Organic Heavy Whipping Cream
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 3 cups shredded cheddar


  1. Using a large pot over medium-high heat, saute the onion and garlic with the butter. Saute until fragrant.
  2. Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper.
  3. Bring the pot to a boil, and then reduce the heat to medium and simmer uncovered for 10 minutes.
  4. Remove the pot from the heat, and begin adding in the shredded cheese 1 cup at a time. Stir in each cup of cheese prior to adding the next cup. This helps to ensure that the soup isn’t clumpy.
  5. Optional: To thicken the soup, stir in 1/2 teaspoon of xanthan gum in the pot.
  6. Serve in small bowls, and top with a little shredded cheese, and serve immediately
ADAPTED FROM curbingcarbs

Broccoli and Tofu

  • 14-16 oz organic HouseFoods tofu, rinsed, pressed and cubed
  • 1 tablespoon Lassens coconut oil, or olive oil
  • 1/4 teaspoon salt
  • 2 cloves garlic, sliced
  • 4 cups organic broccoli florets


  • 1/4 cup water, or Organic Pacific Foods Free Range Chicken Broth
  • 3 tablespoons Bragg’s liquid aminos, coconut aminos or soy sauce
  • 3 tablespoons maple syrup, or sweetener of choice
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1 green onion, chopped for garnish


  • Sprinkle tofu cubes with salt and set aside in a bowl.
  • Fill water in a large pot and set to boil.
  • Meanwhile, mix sauce ingredients in a medium bowl until smooth.
  • Heat oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes on one side.
  • Flip tofu, add garlic slices and cook for another 3 minutes or until golden brown.
  • Place broccoli in water and cook for about 2-3 minutes until tender.
  • Add sauce to tofu, stirring constantly until thickened.
  • Stir in broccoli florets, and spring onions and serve

Roasted Broccoli

  • 4 cups organic broccoli florets
  • 3 tablespoons Lassens olive oil
  • 1/2 teaspoon Italian seasoning or equal parts garlic powder, dried oregano and dried basil
  • salt and pepper to taste
  • 3 tablespoons finely grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • cooking spray
  • lemon wedges optional garnish


  1. Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray.
  2. Place the broccoli florets in a gallon sized freezer bag. Add the olive oil, Italian seasoning and salt and pepper to taste.
  3. Seal the bag and shake to coat evenly.
  4. Pour the broccoli onto the sheet pan in a single layer.
  5. Bake for 20 minutes, stirring halfway through.
  6. Remove the pan from the oven. Sprinkle the parmesan and parsley over the broccoli and drizzle with lemon juice, then serve, garnished with lemon wedges if desired.

Vegan Broccoli Salad

  • 1 pound broccoli crowns
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons mayo, I like Sir Kensington’s or vegan mayo
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt, more to taste
  • ⅓ cup diced red onions
  • ⅓ cup dried cranberries

Smoky Tamari Almonds

  • ½ cup almonds
  • ½ cup pepitas
  • 1 tablespoon tamari
  • ½ teaspoon maple syrup
  • ¼ teaspoon smoked paprika, more to taste


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
  3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
  4. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
  5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Recipe courtesy of
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