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Many of the dishes I make at home I've pulled and modified from a number of different recipes. This is a very simple butternut squash soup recipe with a nice twist, curry. There are a couple of different ways to cook the butternut squash. One way is to cut the butternut squash in half, scoop out the seeds and bake face down on an oiled baking sheet at 400 degrees until tender, probably 25-35 minutes.

Another way is to peel the butternut squash and cut into chunks, then roast it or just add it to the pot while sautéing the carrots, onions, and celery. Either way, make sure the butternut squash if fork tender.

1 yellow onion chopped

* 1 leek chopped (make sure to clean the leek) optional

2 carrots peeled and chopped

1 stalk of celery chopped

Broth (vegetable or chicken)

1-2 tablespoon of curry

salt and pepper to taste

1 cup of coconut milk

Sauté onion, leeks, carrots and celery together in a pot with 1 tablespoon of olive oil. Add butternut squash, curry, and broth and cook for 30 min. Add the coconut milk and stir together, then blend with an immersion blender or transfer to a blender.

I like to serve this with a crunch - crispy kale chips or roasted pumpkin seeds. Enjoy!

  • 2 5 ounce salmon fillets or one larger piece of salmon (1lb)

  • 1 bunch broccoli (about 1 1/2 lb.), cut into florets

  • 3 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1 red Fresno chile or jalapeño, sliced into rings, seeds removed if desired

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon drained capers

  • Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large baking sheet; season with salt and pepper. Roast the broccoli first, until browned and crispy, 10-14 minutes.

  • Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

  • Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper. Drizzle over the salmon and enjoy.

Kale, Apple and Cucumber Smoothie

1 large apple

1 small cucumber

4 large kale leaves (ribs removed)

1 celery stalk.

1/2 cup of ice

½ cup of water or a non-dairy milk

1 tablespoon of almond butter(optional)

Blueberry and Spinach Smoothie

½ cup blueberries

1 cup almond milk

A handful of spinach

A banana

1 tsp or more of almond-butter

**add 1 scoop of protein (pea protein based)

Avocado smoothie

1 ripe avocado

1 cup of unsweetened coconut water

1 cup of unsweetened almond milk

1 tablespoon of raw cacao powder

1 tablespoon of hemp seed - ground or another protein powder

½ of a banana

Protein Rich Smoothie

1 scoop of plant based protein powder

1 serving of greens powder

1 ½ cups of unsweetened almond milk

1 date

½ cup of avocado

Green drink: Juicer

5 leaves of kale

2 stalks of celery

1 green apple

½ of a cucumber

A handful of parsley

½ of a lemon

½ an inch of ginger (optional)