It feels good to eat well, and healthy.
My Favorite Turkey Meatloaf

Turkey Meat Loaf

  • 1lbGround  turkey breast *

  • 2 Containers Trader Joe’s Pico de Gallo

  • 2 Zucchini shredded or in food processor

  • 2 Carrots shredded or in food processor

  • 2-4 cloves of garlic crushed or added in food processor with veggies

  • 2 Whole eggs or 4 egg whites

  • ½ Cup gluten free breadcrumbs or ground gluten free oatmeal

  • ½ Cup Parmesan or Romano Cheese

  • Salt and Pepper

Any spices you would like to add. Incorporate all ingredients together, and then form into loaf.Spread tomato paste on top. Sprinkle with more cheese and herbs on top (optional).
Bake at 375 – 400 degrees (depending on oven) for 30-40 minutes. Cut slice to check as time will vary based on size of loaf.
* Can use grass fed beef or a mixture of both.
 Works great as leftover in pasta sauce, tostado salad or gluten free wrap
Can also be grilled for burgers

Fast and Easy Vegeatble Roasting

Roasted Potatoes, Carrots, Parsnips and Brussels 


  • 1/3cup extra-virgin olive oil 

  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 

  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved

  • 4 cups red and/or purple potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 

  • 1cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

  • 1 tablespoon dried oregano 

  • 1 tablespoon dried rosemary

  • 1 teaspoon dried thyme 

  • 1 teaspoon dried basil

  • ¼ teaspoon  salt 

  • 2 tablespoons freshly ground black pepper 


Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. 
You can do this with ANY variety of vegetables and cutting technique. Sprinkle Nutritional Yeast, Romano or Parmesan cheese on top if desired.

Crazy Good Asparagus, Pomegranate, and Pinenut Side Dish

Asparagus, Pomegranate and Pine Nuts
Servings can be adjusted by amount of Asparagus


  • 1 bunch asparagus

  • 1 cup pomegranate arils

  • 1/4 cup pine nuts

  • 2 cloves garlic

  • Olive oil or coconut oil

  • Himilayan or sea salt, and fpepper

  • Shavings of Reggiano Parmigianino or Romano Pecorino (optional).


Cut or break off tough ends of asparagus. Then depending on the thickness of the asparagus you can either do peels, or cut into two inch pieces. I ususally cut the very thing asparagus. Heat oil in skillet. Add asparagus and hot oil and saute for about 2 minutes. Add pomegranate arils (if asparagus is very thin and delicate, and pomegranate and asparagus at the same time.) and suate for 2 more minutes. Add pin nutes and saute until slightly brown. Be careful, pine nuts cook very quickly. Keep moving them. Add salt pepper and crushed garlic at very end. Don't over cook the garlic. 


Healing Chicken Bone Broth Soup

Chicken Bone Broth Soup

  • 1 package organic chicken 

  • 2 roma tomatoes of your choosing - chopped

  • 1med-lg zuchchini chopped.

  • 2 carrots chopped

  • 2 stalks celery chopped

  • 1 cup fresh cilantro chopped

  • 1/2 cup fresh flat leaf parsley chopped

  • 2-3 cloves fresh garlic crushed

  • 1/4 tsp cumin ( or more to taste)

  • Italian Herbs – to taste

  • Himilayan or sea salt and Pepper – to taste

You can add chicken meat, green beans, any veggies you want. I added a 1 cup of pico de gallo for a kick. I served it with fresh chopped avocado, fresh cilantro, and a squeeze of lime. There are endless possibilities, and a great way to keep the bone broth flowing!



No Flour Cauliflower Bone Broth Gravy

Cauliflower Bone Broth Gravy


  • 1/2 head cauliflower, cut into florets

  • 1 1/2 cups 

  • 1 clove garlic

  • Salt, Pepper, and Season to taste


  1. Place the cauliflower in a saucepan with the broth and garlic. Bring to a boil, then reduce the heat to maintain a simmer. Simmer for 15 to 20 minutes, until the cauliflower is overcooked.

  2. Pour the mixture into a high-speed blender. Cover the lid of your blender with a pot holder or towel to make sure you don’t burn yourself.  Blend for 1 minute, until completely smooth. Taste and season with salt if desired. If too thick, thin with additional broth or water.


So many more recipes to come...cooking as fast as I can! Keep checking!