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Soup & Stock Making Tips

November 6, 2015 Soup and Stock Making Tips
  • Use the best quality ingredients, organic/local produce; pasture raised/organic animal products. Vegetable scraps are great as long as they are fresh and not rotting.
  • Cook stocks, broths and soups at a gentle simmer, just long enough to develop a good consistency and flavor. Beef bone stocks 24- 72 hours, Chicken stock 6-24 hours, Vegetable based stocks- 45 minutes – 2 hours.


Apple Cranberry Chia Pudding

November 29, 2015 Apple Cranberry Chia Cups


  • 2 cups- Almond milk, unsweetened
  • 1 cup- cranberry apple sauce, unsweetened
  • 3 Tablespoons- maple syrup, honey or xylitol
  • 1 cup- apple, grated
  • 1/2 cup- chia seeds, white
  • 2 Teaspoon- cinnamon, ground
  • pinch- nutmeg
  • pinch- salt
  • 1 Tablespoon- vanilla extract
  • 1/4 cup- slivered almonds, toasted
  • 1/2 cup- Apple chips


Roasted Chili Lime Garnet Yam Spread

November 20, 2015 Roasted Chili Lime Yam Dip

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 4-6

What can you do with that leftover baked yam?  Make a delicious spread to serve with crackers for an easy appetizer or bring it along to your next holiday party.  Serve it with a roasted vegetable board  and a  fresh salad for a light meal.