Use food processor and pulse 8-10 tomatoes,

1 red onion
1 Anaheim or seeded Jalapeno pepper.
2 tsp cumin
2 tsp chili powder
2 garlic heads
Sea salt, and pepper to taste.

Let stand 10 mins. before serving for flavors to blend.



1 cup raw almond butter
1 cup raw tahini
1/2 cup flax seeds, freshly ground (optional)
1/2 cup agave
1/2 cup raw chocolate powder
1/8 tsp. sea salt

Mix all together in a bowl, roll into balls, and chill. Optionally roll in chopped nuts or shredded coconut.



1 scoop protein powder
1 cups spinach
1/2 cup kale
1 carrot
1 kiwi
1/2 cup mixed frozen berries
2 single serve packets of Nustevia
1/2 cup plain coconut yogurt

Water filled up to 2 c. mark after ingredients are in blender. Blend until smooth.



2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
1 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg

Salt and pepper to taste

1. Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

2. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

3. Put cooked parsnips into a blender or food processor.  Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

Serves 4.



1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
2 Granny Smith apples , peeled and diced
1/8 cup olive oil
3 pounds ground turkey breast
2 Tbsp salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon, juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed


Sauté the scallions, celery and apples in the olive oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Pear Chutney and your favorite toasted bread, pita or hamburger roll.


Cut Sweet potatoes into thick strips ( I usually do about 5 oz)

In a container, mix:

1 tsp olive oil
1 tsp of red pepper flakes
1 tsp cinnamon
1 tsp sea salt
1 tsp black pepper

Add the sweet potatoes to the container and cover… shake!

Bake until light brown.




9 oz sweet potato. I first bake them in the oven the mash them into like mash potatoes.
1 1/4 cup dry oatmeal
1 cup egg whites
1 whole egg
1 tbsp of vanilla
1/4 cup Nustevia
1/2 cup unsweetened apple sauce

Use a muffin pan with 12 and spray with pam

Cook at 350 for 30 minutes




1 oz oats
3 egg whites
¼ cup 2% cottage cheese
½ tsp cinnamon
¼ tsp salt
1 stevia
Wisk ingredients.
Top with sugar-free maple syrup

Makes 2 pancakes