INGREDIENTS 32 ounces organic chicken stock½ cup dry white wine1 12 ounce can organic pumpkin puree2 tablespoons avocado oil1 shallot (chopped)8 organic garlic cloves (finely chopped)1 ½ cups Arborio rice½ cup freshly grated Parmigiano-Reggiano1 tablespoon fresh ground black pepper1 tablespoon sea salt¼ cup organic fresh basil½ cup organic goat cheese½ cup dried cranberries (organic if
INGREDIENTS 12 ounces gluten free penne (jovial is my favorite)3 cups organic heirloom cherry tomatoes12 garlic cloves (thinly sliced)½ cup pinot grigio¼ cup avocado oil¼ extra virgin olive oil1 teaspoon red chili flakes1 tablespoon dried basil1 tablespoon dried oregano1 tablespoon black pepper½ tablespoon saltSalt for pasta water½ cup parm (freshly grated) INSTRUCTIONS: Fill a large
INGREDIENTS SAUCE & COD: 2 tablespoons avocado oil1 small white onion (sliced)6 cloves organic garlic (chopped)1.5 pounds wild caught cod28 ounces canned organic diced tomato1 cup organic coconut milk1/4 cup organic sour cream (optional)4 ounces organic tomato paste1 organic red, orange and yellow bell pepper (sliced lengthwise)½ tablespoon freshly ground sea salt½ tablespoon ground black pepper½ tablespoon organic red pepper½ tablespoon organic seafood seasoning1 teaspoon tabasco½ tablespoon
INGREDIENTS ACAI BOWL 1 organic frozen acai packet (broken up into pieces)½ cup frozen organic blueberries½ cup frozen organic raspberries1 ½ cups ice¾ cup organic orange juice TOPPINGS 6-7 organic fresh raspberries6-7 organic fresh blackberries1 organic banana (sliced)2-3 tablespoons goji berries¼ cup gluten free granola1 tablespoon organic honey INSTRUCTIONS: Wash the fruit.Chop the banana.Place the
INGREDIENTS SALAD: 6-7 handfuls organic spring mix salad4 hardboiled organic pasture raised eggs (halved)1-2 cups organic heirloom or regular cherry tomatoes (halved)½ english cucumber (sliced or quartered)2 cups organic fresh green beans¼ cup organic kalamata olives1-pound organic fingerling potatoes (variety)Freshly ground sea salt and ground black pepperSplash extra virgin olive oil, salt, pepper and dried
INGREDIENTS SALAD: 4-5 handfuls of organic spring mix¼ sweet onion (thinkly sliced)¼ cup organic grass fed cheddar (grated)1 organic orange bell pepper (sliced)½ cup of 1 12 ounce can organic black beans¼ cup organic corn (frozen)½ avocado (sliced)6 ounces wild caught shrimp2 tablespoons avocado oil1 teaspoon organic red pepper1 teaspoon organic garlic powder1 teaspoon pepper1
INGREDIENTS 1 ½ to 2 pounds wild caught large raw shrimp (thawed if frozen)1-2 small to medium sized organic tomatoes (finely chopped)3 slices red onion (thinly sliced and chopped)1 jalapeno (finely chopped)1-2 small organic cucumbers (chopped)2 tablespoons organic cilantro1-2 avocados (chopped into cubes)1 teaspoon organic red pepper1 teaspoon organic garlic powder1 teaspoon pepper1 teaspoon salt3-4
INGREDIENTS 2 teaspoons organic matcha powder (it’s very important to have high quality matcha)3 tablespoons warm filtered water1 teaspoon organic unfiltered honey¼ cup organic grass-fed milk INSTRUCTIONS Spoon the matcha in a cup or mug with the warm filtered water.Whisk until the powder is fully blended and the matcha is a tad foamy (I used
When I was in college, I worked at a coffee cart on campus for over a year. It was my first time ever working in the food service industry, and for that matter, it was my first time ever making coffee. Before that, the only coffee I ever drank was calorie latent grande caramel fraps
INGREDIENTS SALAD: 6 cups or so organic spring mix¼ red onion (sliced and pickled)1-2 large organic heirlooms tomatoes (sliced)8 ounces organic cremini mushrooms (sliced)1 organic zucchini (sliced)1 organic squash (sliced)1 organic orange bell pepper (chopped) ½ cup organic goat cheese (crumbled)1 tablespoon avocado oil. DRESSING: ¼ cup extra virgin olive oil ¼ cup balsamic wine vinegar1-1/2
