Summer Brussels Slaw with Poppy Seed Dressing

Brussels 2


Great summer slaw! Perfect for those long hot days and when you just need something light on the belly! The Poppy seed dressing makes it refreshing. Really quick to make! Double the recipe and you’ll have lunch for a couple of days!!





  • 1 package of Brussels sprouts-Chopped finely
  • 1 small head of Radicchio-Chopped finely
  • 1/4 cup sliced almonds
  • 1 Shallot-finely chopped
  • Sea Salt-pinch
  • Fresh Ground pepper


  • 1 tsp ground mustard
  • 1/2 C white vinegar
  • 1/3 C sugar
  • 1 tsp sea salt
  • 1 tsp grated onion
  • 1 C olive oil
  • 1 Tbsp Poppy seeds

Dressing Directions: In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. Pour into a mason jar and keep in the fridge till you need it again.

Salad Directions:

In a large bowl, add Brussel sprouts, Radicchio, shallots, Salt and Pepper. Top with dressing and mix well! Then top with sliced almonds and indulge!





Raw Macadamia Brownies & Other Healthy Super Bowl Recipes

browniesThe last day of football season is upon us, it truly makes me sad. I actually have the days counted down till next season already! I know wishing my year away to watch a bunch of men tackle each other! 😉 I love football season but sometimes the partying and excess food and alcohol that goes along with it can be a little taxing on the system and heavy on the waistline! So, here are a few healthy recipes for your big Superbowl party on Sunday. Go Skins!!! Oh wait my team never had a chance this season 😦 Good Luck to all the Seattle and New England fans out there!!

Paprika and Sea Salt Roasted Chickpeas:

2-3 Servings

  • 2-(15oz) cans chickpeas also known as garbanzo beans, thoroughly rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon paprika (I have Hungarian and it’s incredible with this dish!)
  • ¼ teaspoon cayenne (optional)
  • Pinch sea salt

Preheat oven to 400 degrees F and arrange a rack in the middle. In a large bowl toss all ingredients until chickpeas are completely covered. Spread chickpeas evenly on a rimmed backing sheet, cook until crispy about 30-35 minutes.

Shaved Brussels Slaw with Pecorino Cheese:

2-3 Servings

  • 1 bag of small brussel sprouts
  • 2 Tablespoons olive oil
  • 1/2 lemon juiced
  • pinch of sea salt
  • fresh ground pepper
  • 2 Tablespoons fresh Pecorino-shaved

BrusselsSlice brussel sprouts into small ribbons or use a mandolin to make ribbons. Add to a bowl with olive oils, add salt, pepper, and lemon. Mix well. Top with shaved Pecorino. Serve and enjoy!


Portabella Stacks with Arugula Walnut Pesto:

Makes 2-3 Servings

  • 4 Portabella mushrooms
  • 2 large ripe tomatoes
  • ½ cup of Arugula
  • 2 tablespoons arugula walnut pesto
  • 2 tablespoons goat cheese
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Balsamic vinegar
  • Pinch of Himalayan sea salt

In foil, drizzle some olive oil and place portabellas top side down. (Make sure to wipe them off with a paper towel to get rid of excess dirt before placing them in the foil) Pour small amount of Balsamic vinegar on the undersides of the portabellas. Bake or grill mushrooms at 350 degrees for 15 minutes, they will start to shrink up a bit and soften. Let them cool for 5 minutes. Then stack one mushroom top down on a plate. Slice tomatoes and place them on top, then place goat cheese, arugula, and pinch of sea salt. Spread arugula walnut pesto on the remaining mushroom. (Underside-just think of it as a hamburger bun) Then place the mushroom, top facing up to complete the stack. Cut into bite size pieces. It’s going to be messy but so good!

Arugula Walnut Pesto:

  • 2 cups fresh arugula
  • 1 cup walnuts
  • Pinch fresh ground pepper
  • Pinch Himalayan Pink sea salt
  • ½ cup Olive oil (possibly more)

Blend everything together well, till it makes a paste. Store in a glass container in the refrigerator or make a larger batch and store in the freezer.

Raw Macadamia Nut Brownies:

Not enough servings 😉

  • 3/4 cup cacao
  • 2 cups dates
  • 1 cup almonds
  • pinch sea salt
  • 1 1/2 cups Macadamia nuts
  • 1 teaspoon cinnamon

Add almonds and 1 cup of Macadamia nuts to a food processor and process to finely ground. Add cacao, salt, and cinnamon, pulse to combine. Place in a separate bowl. Add dates to food processor (you may have to add a little water to get them to soft and pulse) Pulse until small chucks. Add cacao and nut mixture, little add a time till completely mixed. In a cake or bread pan, place parchment paper, add brownie mix and smooth out until even. Top with 1/2 cup of Macadamia nuts. Place in freezer to chill before cutting. Enjoy!








Garden Fresh Zucchini Salad with Feta

zucchiniAugust tends to be the month where we get inundated with summer veggies, an influx of tomatoes, eggplant, squash and of course zucchini! I love zucchini! I love it more when it’s still raw! It has the perfect crunch, perfect for salads and slaws. So if you have a ton of zucc in the garden, grab my garden fresh zucchini salad with feta and enjoy the fruits of your labor this week with a healthy salad!



  • 2-3 zucchini sliced long and chopped
  • 1 shallot-chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup feta cheese
  • 1/8 cup extra virgin olive oil
  • fresh ground pepper
  • sea salt
  • handful of pine nuts-toasted
  1. Slice and chop zucchini and shallots, add to a bowl.
  2. Add olive oil, lemon juice, salt and pepper.
  3. Top with crumbled feta cheese
  4. In a warm saute pan, add pine nuts and toast for about 1 minute or until toasted
  5. Add pine to top and enjoy!