(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Saturday, July 19, 2014

Tropical Green Smoothie

 This decadent and incredibly creamy smoothie is loaded with essential fats (which we should all know by now that a high-fat diet is healthier than a low-fat diet).  Just throw in your favorite immune regulating leafy greens, and this becomes one nutrient packed, and very filling smoothie.

(And who am I kidding, you can't really slurp this one through a straw.  You'll probably want a nice big spoon.  ;)


- 1 cup frozen organic tropical fruit blend (I use a mix of pineapple, mango and papayas)
- half of an avocado
- 1 ripe or frozen banana (or just a good drizzle of honey)
- 1 tablespoon coconut butter (optional but preferred)
- 1 teaspoon pure vanilla extract
- dash of Himalayan pink salt (or other unrefined sea salt)
-  1 1/2 cups of coconut milk (from a BPA-free can or carton, and add more or less depending on how thick you like it)
- 1 large handful of kale, spinach, or other green
- 1 small handful of ice cubes

*note: If you want this extra creamy and almost resembling soft serve ice cream, use a frozen banana, and chill your can of coconut milk ahead of time.  Yum.


1. Place all ingredients in a high-speed blender and blend until smooth and creamy.  

2.  Serve immediately, and enjoy being full and satisfied for a good while!

Approximately 2-4 servings

Tuesday, July 1, 2014

Chicken Lazone

This recipe has never let me down, and I make it all of the time.  It's a great week night chicken recipe that can be prepared, cooked, and served all within 15 minutes!  It's flavorful and tender, and can be paired with just about any side veg.  

I'm sure it'll be a staple in your home too once you give it a try!


- 4 organic chicken breasts, cut into strips (or buy pre-cut chicken tenders)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 to 1 teaspoon chili powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grass-fed butter (I use this kind)
1/2 cup unsweetened almond milk (or milk of choice)


1. In a small bowl, mix together the garlic powder, onion powder, chili powder, sea salt and pepper.  Sprinkle the spices evenly over both sides of the chicken strips, and set aside.

2. Heat the butter in a medium sized frying pan over medium heat.

3. Place the chicken in the frying pan, giving each piece a little shake when you first add it to the pan to prevent it from sticking.

4. Cook for 5 minutes, flip, and cook for another 5 minutes, or until center is no longer pink.

5.  Once cooked through, pour in the almond milk, and warm through.  Serve immediately, and enjoy!

Approximately 4 servings

(Adapted recipe from here)