Lisa
November 1, 2017
Butternut-Squash-Soup-680.jpg

Warm the olive oil in a large stock pot over medium heat until the olive oil shimmers. Add onions and cook until they soften and become translucent. Add cashews and cook until slightly brown. Stir in garlic and cook for about 30 seconds. Add the squash, broth, ginger, cumin, curry powder and turmeric. Stir and season with sea salt and black pepper to taste. Bring the soup to a simmer, and then reduce the heat to low, cover the pot, and cook until the squash can be pierced with a fork (20 minutes or so). Let soup cool for 15-20 minutes.


Lisa
July 1, 2017
IMG_0078-1280x854.jpg

1 large head of organic cauliflower ¾ cup lemon juice ¾ cup Cold pressed extra virgin olive oil 1 bunch of organic green onions, chopped 2 cups chopped organic Roma tomatoes 1 teaspoon salt 1 teaspoon pepper


Lisa
June 29, 2017
cowboy-caviar-7986-April-23-2017-3-1080x720.jpg

Now that summer is finally here with festive beach outings and bonfires to look forward to, it’s the perfect time to experiment with some healthy, guilt-free snack ideas. I absolutely love summertime……the long days, beautiful weather and gathering with friends. I have a handful of “go to” appetizer to share with you that will make socializing over food and drinks much easier to stay on track with your healthy eating and fitness goals.