Breakfast berry green shake

This is my breakfast most mornings!!

1-2 cups of organic baby spinach (put in blender first!)
1 cup frozen organic blueberries (you can use whatever organic frozen fruit you want here - I enjoy pineapple and mango.  I would not recommend raspberries or strawberry because the seeds will get stuck in your teeth)
1 cup coconut milk (or any non-dairy milk)
1 cup coconut water
1 tablespoon coconut oil
2 tablespoons plant based protein powder - I use Raw Meal, found at Whole Foods or other health food store, because it is GF, dairy free, soy free, raw, vegan

Blend until smooth!  Be sure to put the spinach in first.  You can use any fresh organic greens you like - I've tried kale, mixed green, baby romaine but I seem to always have spinach available.  You can also use all coconut milk or all coconut water, I like the combination.  And yes, you need to put a whole tablespoon of coconut oil in - I use more - it's SO good for you!!  ENJOY!!!!

Dr. Oz Shepard's Pie Recipe (30 day detox diet inspired)

When I think of Shepard's Pie, the first images that come to mind are the greasy tasteless meals I ate at the United States Coast Guard Academy.  So when I saw this recipe included in the Dr. Oz detox diet I was intrigued. This recipe is a far cry from my first experiences and so tasty in fact that I've made it several times.  And yes, you need that much cauliflower!

This dish freezes and reheats well.

Serves 3-4

8 oz organic skinless, boneless chicken breasts, poached, diced
10 cups organic cauliflower florets, steamed soft (YES you need 10 cups - approximately two heads)
2 cups organic broccoli florets, roughly chopped
1 small organic bok choy, roughly chopped (approximately 2 cups)
1 teaspoon sea salt
2 tablespoons organic virgin coconut oil, divided (more or less as needed)
freshly ground pepper
cayenne pepper (optional but adds nice flavor)

Preheat oven to 400F.  Poach chicken in a medium pot of boiling water for a few minutes.  Remove from boiling water and allow to cool, set aside.  Steam the cauliflower until soft.  Puree cauliflower with 1/2 teaspoon of salt and 1 tablespoon of coconut oil in blender until very smooth, set aside.  In a medium pan sauté the broccoli in 2 teaspoons of coconut oil until lightly browned and starting to soften.  Transfer to a bowl and start to cook the bok choy in the same pan, adding a little more coconut oil if needed, until the bok choy starts to brown.  Transfer to bowl with broccoli.  Dice up the poached chicken and add to the broccoli and bok choy, along with 2 cups of cauliflower puree, 1/2 teaspoon of salt and freshly ground pepper, and cayenne pepper.  Mix together gently.  Transfer to a 2 Qt baking dish, top with remaining cauliflower puree, sprinkle with cayenne pepper, and bake for 20 minutes until hot and bubbly.  Broil for a few minuets after baking to brown the top a bit.  ENJOY!!

Grilled pizza with Prosciutto, Arugula & Lemon (NOT Gluten free!!)

Finished pizzas

Even though I have a gluten allergy and try to eat only GF items, there are a few things that I 'cheat' with because they are SO delicious.  Amazing pizza is one of my vices and this pizza is one I will 'cheat' with!  You can make your own crust or buy store made dough (if you do add 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh oregano, 1 garlic clove, crushed, and any other herbs you desire to the dough) but I prefer the easier method of using naan.  I will try to find some yummy GF bread to try this with and let you know how it turns out!

Serves 4

• 4 Naan bread or Boboli pizza crust

• 1 1/4 cups (5 ounces) shredded fontina cheese
• 4 ounces thinly sliced prosciutto
• 1 teaspoon cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 3 cups packed baby arugula
• 4 lemon wedges
• 
  



Naan bread

• Preheat grill to medium-high heat.   Place Naan or pizza dough rounds, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.  Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges. ENJOY!!!

Inspired from Italy, Spring House, Block Island, and Cooking Light

Delicious Easy Healthy Chicken salad (Dr. Oz 30 day detox diet inspired recipe)

This chicken salad was a huge hit during the detox and something that I will be making on a regular basis.  Make a bunch and eat it throughout the week.  It's perfect over organic baby spinach or mixed greens or in large whole organic lettuce leaves.  Always try to buy organic meats, vegetables, herbs and dairy products to reduce the pesticides, chemicals, growth hormones and antibiotics you consume, which will make you and your family healthier & it's also much better for the environment!
Serves 2-4

Raw Organic Coconut Nectar

2 cups boneless skinless (organic) chicken breasts
2 organic celery stalks, minced
1 organic carrot, shredded (save a lot of time and chopping if you can buy this already shredded)
1/2 cup organic red onion, minced
1/4 cup organic flat leaf parsley, roughly chopped
1 teaspoon dried thyme
2 tablespoons olive oil
sea salt
black pepper
cayenne pepper (optional but I love a little spice)
garlic powder (also optional but I love the flavor and added health benefits)

Raw Organic Apple Cider Vinegar

Vinaigrette
1 tablespoon coconut nectar (I had a little trouble finding this but was able to when I asked at Whole Foods, may also use agave here)
1/4 cup organic apple cider vinegar (I prefer Bragg's Raw Organic Apple Cider Vinegar)
1/2 cup organic extra virgin olive oil
a squeeze of lemon or splash of organic lemon juice
pinch of sea salt

Preheat oven to 350F.  Coat each chicken breast in olive oil and season with dried thyme, sea salt, black pepper, cayenne pepper, and garlic powder. Place in roasting/baking pan and cook for 12-15 minutes.  Remove from oven and let cool to room temperature.  While chicken is cooking & cooling, prepare the vinaigrette by combing all the ingredients into a jar with a lid and shaking vigorously or placing in a bowl and whisking until well-combined.  Set aside. Dice the chicken into small pieces and place in a large mixing bowl.  Stir in parsley and minced vegetables, then pour enough vinaigrette to generously coat the ingredients.  Adjust seasonings to taste. ENJOY!!!!

I'm back!!

So as with everything in life, there is change.  My life has gone through a lot of changes since my last few posts but I'm back now.  I have several blog ideas that I will post over the next few weeks to include my experience with Dr. Oz's 30 day detox diet, getting back on track with my endurance training for an 11.6 mile race on August 3rd that I registered for today, starting my training to become a certified personal trainer beginning Monday and my journey of using that a step to my ultimate goal of becoming a health coach/nutritionist/personal trainer.  Please join me during this exciting next few chapters of life, health, food, vino and love!

Do not be discouraged for it may the last key on the ring that unlocks the door.

Ask yourself today, "How can I help someone else?" It may be something simple but it may be all the difference to somebody. Reach out to another person today...