The following blog posts are categorized under Recipes

berries-blueberries-raspberries-strawberries-blackberries 06.26.2013

Yogurt and Cereal Parfait

  This is a fun treat for Sunday breakfast, or any day when my son (or my husband) needs a little treat. Ingredients Your favorite organic cereal or granola Your…

chia heart 06.03.2013

Drink Your Chia

  The warmer weather (finally) is making me want to get out and move, so I thought I’d share my favorite sports recovery drink with you. This is great for…

healthy-soup-vegan 03.20.2013

Creamy Cauliflower Soup

  I had so many wonderful reactions to the Creamy Sunchoke Soup from a few weeks ago, I thought I’d keep going and share satisfying ways to end your winter…


Creamy Sunchoke Soup

Sunchokes are a tuber that tastes a little bit like an artichoke heart when cooked, and can taste like a water chestnut when sliced raw. I love anything tasting like artichoke, so this soup is something I crave. Sunchokes are rich in inulin, a prebiotic carbohydrate that stimulates good bacteria; translation, these are good for your immunity.  They are prolific growers, and related to the sunflower family. Sunchokes are delicious sliced raw on a salad, or steamed and eaten like you would a baked potato.  I love this creamy soup, it’s easy to make and satisfying on a late winters day. Buy fresh sunchokes without blemishes, and scrub them well. Ingredients 2 tablespoons olive oil 1 cup chopped onion 2 celery stalks, chopped 4 garlic cloves, chopped 2 pounds sunchokes peeled and cut into chunks 1 quart vegetable stock Salt and black pepper to taste Preparation 1. Heat the olive oil in a soup pot over medium-high heat and cook the onions until soft, then add chopped garlic. 2. Add the sunchokes, celery, and the vegetable stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes soften, about 45 min. 3….


Sneaky Mom’s Meatloaf–see if they catch on…

There is something about meatloaf that active, hungry children love. This recipe is yummy, hearty, and a quick fix on those busy weekdays when the family is running around from school, to music lessons, to soccer, and everything in between. Try it out, I bet you may even make it a weekly tradition! Ingredients 1 and half pounds of organic, lean ground meat 1/2 vidalia onion 1 cup diced button mushrooms 1 egg 1/2 cup Panko bread crumbs Big handful baby spinach Ketchup to top Preparation 1. Blend all ingredients in a big bowl by hand. Add to a loaf pan or mold into loaf shape on a baking sheet. Top with ketchup and bake at 350° F for 1 and 45 hours.

Millet-and-grains 02.19.2013

Milaf (Millet Pilaf)

  I was explaining the benefits of millet to one of my clients last week, and how I make this simple millet pilaf; I blurred my words and called it…

vegetarian-chili 02.06.2013

Vegetarian Chili

  One of my clients assembles this dish in her slow cooker so that dinner is ready to go when she gets home that evening. The Portobello mushrooms add a…

Holli+Green-juice1.jpg 10.16.2012

Holli’s Green Juice

  Getting your greens from green juice, or a green smoothie, is an upbeat, concentrated, liquid vitamin pill of happiness. Green juice will make your spirits soar, give you clarity,…

red pepper-tomato-soup 09.25.2012

Holli’s Harvest Soup, with Carrots, Red Peppers, and Tomatoes

  I’m crazy for this easy Harvest Soup, made from the freshest ingredients, hopefully straight from your garden or farmers market. It’s all here; high Vitamin C from red peppers,…

Vegan-icecream 07.04.2012

“Ice Cream” that’s good for you

  This healthy ice cream has become an almost daily treat in my home. It’s highly addictive, high in protein, and creamy delicious! Nut Ice Cream Ingredients makes 2 generous…

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