Serves 4-6: Prep time: 10 minutes Ingredients: 4-6 cups arugula 1-2 cups chopped mushrooms (dealer’s choice of ‘shroom) 1 sleeve of organic gluten-free soba noodles 1 jar Annie’s Shiitake Dressing (this dressing is currently made with soy sauce with wheat in it, so you can use your favorite dressing or THIS YUMMY SAUCE instead, if you’re gluten-free) 1/4 -1/2 red onion chopped 1 heirloom tomato … Continue reading RECIPE: Healthy Asian Noodle Salad
“If I could turn back time…if I could find a way….” to undo the damage of my 20s….it would come in a bottle that I could drink (not inject in to my face) and it would be packed with the following nutrient-dense, antioxidant-jammed, cancer-battling ingredients: 1 cup ice 1 cup organic spinach 1/2 cup organic blueberries 1/2 cup pomegranate seeds 1 tsp lemon juice … Continue reading RECIPE: Turn Back Time Smoothie
I’ve always thought Eggplants were beautiful, but I was never quite sure what to do with them. I’d tried them sautéed….let’s just say I’ve had junk mail that tasted better. I’d seen them breaded and fried and served with spaghetti and marinara, but with that glycemic load, why not just have an ice cream sunday? So I developed this recipe using the left over filling … Continue reading RECIPE: Stuffed Eggplant Yums!
This quick and easy salad recipe comes from my bestie, who happens to be living in Moscow, Russia at the moment. (and it looks like she got it from Elise Bauer at Simply Recipes) It feeds 4-6 and keeps in the fridge for several days, or if you’re in Mother Russia, it’ll keep in you living room all 9 months of the freezing cold winter! … Continue reading RECIPE: Easy, Healthy White Bean Salad