nutrition

Tasty & Simple Roast Chicken

by Judy Griffin on January 6, 2014

1 Roast Chicken (4-6 pds) (I prefer a sustainably raised chicken) Old Bay Seasoning Poultry Seasoning Celery Salt Garlic Powder Fresh Rosemary Fresh Thyme Directions: Remove giblets from cavity (use for broth) Rinse off chicken Add Old Bay Seasoning, Poultry Seasoning ,Celery Salt seasonings to inside of cavity. Place Fresh Herbs inside cavity Sprinkle Garlic […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Thriving Thanksgiving Tips

by Judy Griffin on November 25, 2013

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and […]

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Roasted Butternut Rainbow Salad

by Judy Griffin on November 1, 2013

  Ingredients: Serves 4 1 small butternut squash-about 2 pounds 4 cups baby spinach (about 8 oz) 2 tablespoons extra-virgin coconut oil 1 tsp ground turmeric 1 tsp minced fresh ginger 1 tsp cinnamon 1 teaspoon Celtic salt ¼ red onion, finely chopped ¼ cup dried cranberries ¼ cup crushed pecans  seeds of 1 pomegranate […]

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Hearty (gluten & grain-free) Pumpkin Pancakes

by Judy Griffin on October 9, 2013

 Hearty (grain & gluten-free) Pumpkin Pancakes Hearty (grain-free) Pumpkin Pancakes 1 cup of cashews 3 eggs * 2 tbsp coconut yogurt ½ cup of pumpkin 1 date, pit removed 2 Tbsp coconut milk 1½ tsp ground cinnamon ½ tsp baking soda ½ tsp vanilla extract pinch of celtic sea salt 1-2 tbsp extra virgin coconut […]

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Fried Eggplant with Tomato Basil Bruschetta

by Judy Griffin on July 31, 2013

Ingredients 2 Farm fresh Eggplants, sliced thinly 2 eggs (you may need additional batter) 1/4 c. water 2 c. Whole Wheat or Whole Grain Organic Bread Crumbs  (I use Trader  Joe’s Organic Bread Crumbs. You can also make with Gluten Free Bread Crumbs) 4 or more tbsp of Grape Seed Oil (add more as needed […]

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Grilled Chicken Lettuce Wraps or Tostadas Ingredients: 1 ½ lbs of chicken cutlets (these will be cut into strips when cooked) ½ c fresh lime juice or bottled ¼ cup Tamari (Gluten-free soy sauce) ¼ cup olive oil 1 tbsp honey 2 tsp minced garlic 1 ½ tsp chili powder Directions: Marinate for at least […]

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Coconut Almond Apricot Berry Energy Bars

by Judy Griffin on June 7, 2013

Prep time: 10 minutes Cooking time: 20 minutes 12 servings Ingredients: ¾ cup unsulfured apricots, minced 2 cups raw almonds ¼ cup of unsulfured dried berries, minced 1 cup unsweetened coconut flakes 1/3-cup local honey Directions:  Pre-heat oven to 350 degrees.  Line a 9 ½ x 11 glass baking dish with parchment paper or grease with coconut […]

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Are Your Daily Choices Nourishing You?

by Judy Griffin on April 21, 2013

                  People are creatures of habit. We often eat and repeat the same patterns day after day. Most often it is the daily habits that could be reeking havoc on your system.  For instance, many people reach for a cup of coffee upon waking while others can’t […]

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Cantelope Mocktail or Cocktail

by Judy Griffin on March 31, 2013

1 whole Cantelope 1 cup of ice 1 tbsp freshly squeezed lemon Remove skin & seeds mix in blender serve (garnishing with fresh mint is a nice touch) *Make it a cocktail by adding in 1/4 to 1/2 cup of rum or vodka  

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