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Smokey Mash

2-3 medium rutabagas (about 2 pounds, unpeeled)
1/4-cup butter, softened
1-tablespoon sea salt (for cooking)
1 1/2 teaspoons smoked paprika
*1-2 teaspoons (depending on your tolerance for “heat) canned chipotle chile peppers with adobo sauce, minced, optional

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Bok Choy Salad

bok-choy-salad-small 1-2 bulbs of baby Bok Choy
¼ sheet of Nori, shredded
½ lemon juiced
1 tablespoon olive
4-6 oz. canned wild salmon

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Avocado Chicken Salad

avacado-chicken-salad

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Egg Crepes “Crepe-itos”

egg-crepitos

Crepe Ingredients:

¼ tsp each of Salt and Pepper

1tsp Butter or Coconut Oil

2 eggs

waxed paper

Filling Ingredients:

1Tbsp Coconut Oil

2 cups raw Kale, Cabbage, Carrot, and Onion

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Creamy Queso Dip Recipe

creamy-caso

 

Rich, creamy, cheesy… This tastes just like the white queso you order in Mexican restaurants! It literally takes 60 seconds to buzz up in a high-powered blender. A crowd pleaser for game day or any party!

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Carrot and Jicama Slaw

carrot-slaw 1-2 teaspoons cumin
(depending on your personal taste) 

3 Tablespoons fresh lime juice
2 Tablespoons grape seed or safflower oil
1 Tablespoon (more or less depending on personal taste) seeded and minced jalapeño pepper
1 Teaspoon minced fresh garlic
3 large carrots, grated
1 large jicama, grated
¼ cup chopped cilantro

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Zucchini Salad

2 small zucchini, sliced
1 ½ TBSP minced Italian parsley
2TBSP minced sun-dried tomatoes packed in olive oil
1/3 cup roughly chopped Kalamata olives
1 TBSP extra-virgin olive oil
½ TBSP lemon juice

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