INGREDIENTS 12 ounces gluten free spaghetti or semolina spaghetti 6 tablespoons sea salt for pasta water ½ - ¾ cup pinot grigio 2 pounds wild caught clams 10 organic garlic cloves (minced or sliced) ¼ extra virgin olive oil 1 teaspoon organic red chili flakes 2 tablespoons organic lemon juice 1 tablespoon organic lemon zest
I love the holidays—beginning with October and ending through the New Year, but the holidays are a little more complicated for me due to the whole multiple sclerosis (ms) thing. The decorations, festive feelings, desserts, and family togetherness are the reasons I love the holidays. There’s nothing better than having all of those big family
INGREDIENTS POACHED EGGS: 2 large organic pasture raised eggs Splash white vinegar Splash salt YOGURT: 2 slices of Vegan Mario’s Gluten Free Sourdough Bread ½ cup organic grass-fed yogurt 1 tablespoon organic dill 1 tablespoon capers 2 garlic gloves (minced) Salt and pepper CHILI BUTTER SAUCE: 2 tablespoons organic grass-fed butter 1 teaspoon cayenne ½
INGREDIENTS: 4 medium/large organic yellow onions 1 medium/large organic sweet onion 1 medium/large red onion 8 tablespoons unsalted grass-fed butter (separated in half) 5 organic garlic cloves (sliced) 3 sprigs fresh organic thyme 2 bay leaves ¾ cup pinot grigio or sauv blanc 3 tablespoons gluten free flour (if you want) 4 cups organic grass-fed
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 CHICKEN SKEWERS: ½ cup organic chopped cilantro1/3 cup organic lime juice (roughly 7 limes)1/3 cup avocado oil8 organic garlic cloves (minced)1 tablespoon organic red peppers or chilis2 teaspoons himalayan sea salt½ tablespoon ground cumin2 teaspoons freshly ground black pepper2 pounds organic chicken breast (cut into even sized cubes)1 large organic red bell pepper (cut
As most of you know, my beloved neurologist who diagnosed me with relapsing-remitting ms on March 14, 2018 retired at the end of the year. He saw me one last time in December 2020 to see me off properly and set up me up with another neurologist at UCLA with whom he thought my family
INGREDIENTS COD: 2 wild caught cod filets2 teaspoons organic chili powder2 teaspoons garlic powder1 teaspoon organic oregano2 teaspoons red pepper1 teaspoon pepper1 teaspoon sea salt1 tablespoon avocado oil CABBAGE SLAW: ¾ cup organic cabbage3 tablespoons white vinegarJuice of ½ organic lime¼ jalapeno (minced) GUACAMOLE: 1 avocado (mashed)Salt and Pepper1 organic garlic clove (minced)Juice of ½
INGREDIENTS 1 large organic chicken breast1 cup dry white wine (ideally, sauv blanc)3 tablespoons avocado oil3 shallots (sliced thinly)7 organic garlic cloves (minced)1 ½ cups arborio rice32 ounces organic chicken stockSalt and pepper1 cup freshly grated organic parm2 teaspoons dried basil2 teaspoons dried oregano INSTRUCTIONS Heat oven to 375 degrees fahrenheit.Place the chicken in an
