Check out the video below to learn to make grilled eggplant stackers. Delicious any time of year.

Non-Traditional Tabouli using Quinoa

Main Ingredients: Quinoa, zucchini, red pepper, red onion.

Clean Lunch Salad

tear up some arugula, radiccio, endive

add some sprouts, avocado, turkey and olives, chopped cilantro, cooked cold brown rice

add salt, pep, lemon, olive oil

stir – eat!


Fun Feta Pita

Main Ingredients:

Pita pocket, cucumber, feta.


Yummy Guacamole


Avocado, tomato, lemon, garlic powder.


Southwest Salad

1/2 avocado
1/4 c corn – 1 ear if fresh, or canned
1/4 c black beans
1 T red onion, minced
6 cherry or grape tomatoes, chopped
handful cilantro (if you like it)
1/2 lemon or lime, juiced

Mix all ingredients. Season with sea salt and pepper. Put in fridge for a half hour or longer to let flavors combine. Serve over baby greens.

Focus Food: Avocado

More than half of an avocado’s calories come from the “good” kind of fat (monounsaturated).  They have 60% more potassium than bananas and are rich in B vitamins.

I also like to use avocado as a substitute for cheese on sandwiches.


Quick Lunch With Leftover Soup

Not feeling like having the jelly sandwich you just made for the kids? Here’s a quick riff off the pumpkin soup from yesterday:

Baby spinach- roughly chopped
Leftover cooked pasta (okay if it has sauce on it)

Toss all in a pot. Heat, stir, serve. — Delicious & nutritious.


Smashed Pumpkin Soup

We never got around to carving our pumpkins this year, so I decided to make pumpkin soup, bread & seeds with the left over pumpkins. Here’s the recipe for the soup:

2 cups roased pumpkin
2-3 T EVOO
1/2 yellow onion diced
2 cloves garlic
2 stalks celery
1 large carrot
1/2 c apple cider
4-5 cups chicken or veggie stock
1/4 t cinnamon
1/4 t parsley and thyme
1 t salt, pepper to taste
optional pinch corriender, 1/2 avocado, 1/2 c vanilla rice milk or sour cream

Roast the pumpkin by cutting into chunks and taking the seeds out. Add salt & pepper then place cut side down on a baking sheet drizzle with EVOO. Roast at 400 for about 1/2 hour or until soft, let cool.

Heat pot. Pour EVOO onions & garlic over medium heat for 2-3 minutes. Add celery and carrot for 4 minutes. Add pumpkin stir for another 2-3 minutes. Add stock, cider and spices. Bring to a boil. Then simmer for 20-30 minutes.

Serve room temperature – optional, over diced avocado and with cream/milk. For decoration and texture you can add pumpkin seeds on top.

Roast the clean pumpkin seeds with some sea salt on a greased baking sheet at 375 for 20 minutes or until crunchy. Cool.