Avocado/ Chickpea Salad (Dairy and Gluten Free)



1 avocado

1 bunch of spinach

1/4 red onion chopped

2 tbsp olive oil

1 lemon

salt to taste

1 cup of chickpeas (garbanzo beans)

1 sliced tomato cut in wedges


Chop spinach into small pieces.

Place into a mixing bowl and toss

with the olive oil, lemon juice,

avocado and salt. Add in the onion, chickpeas, and tomato



Below are some recipes you might enjoy.

Chocolate chia seed pudding (Dairy and Gluten Free) 



1/4 Cup Chia Seeds or desired consistency

3/4 Cup Chocolate Almond Milk


Mix in a small bowl (size of cereal bowls) or individual ramikins. Put in refrigerator for 2-3 hours


Makes 2 Servings

Macademia Nut Crusted Halibut with Coconut Black Rice and Mango Salsa (Dairy and Gluten Free)

4 - 6 oz  filets take skin off

1/3 cup lime juice

2 teaspoons finely grated ginger root

1 cup macademia nuts

1/4 cup almond meal

dash salt and pepper

2 tablespoon olive oil

1 egg

2 tablespoons almond milk



1. Mix the lime juice, olive oil and ginger root

2. Pour the lime juice mixture over the fish. refrigerate for 30-60 minutes before baking

Turn fish 1-2 times

3. Preheat oven to 500 Degrees

4. Lightly oil baking sheet

5. In one bowl put the nuts in, 2nd bowl put the almond meal and salt and pepper, 3rd bowl beat the egg and mix with the almond milk.

6. Take the fish from marinade dip in almond meal mixture, then egg mixture, then roll in nuts. 

7. Place on baking sheet, bake  6-8 minutes fish should be opaque.


Mango Relish

1 Mango, 1 papaya

2 plum tomatoes (cut in half scoop the seeds out and discard)

 2 tsp scallions

1 tsp fresh cilantro

1 tablepoon olive oil 1 tsp lemon juice

1 tsp lime juice


Black Rice

Follow directions on the package but substitute coconut water for water.

Add cooked green peas to the cooked rice.


SMOOTHIE (Dairy and Gluten Free)


1  cup of almond milk or coconut milk ( I like to use unsweetened)
1 TBSP Coconut Oil

1/2 Cup cut mango (can use frozen)

1/2 Cup frozen banana

1 TBSP Flaxseed Powder

1/2 cup Spinach

1/2 Cup Kale

1 TBSP Rice Protein or other Protein Powder


Put all ingredients in a high speed blender and blend until smooth.

Fish Tacos


8 Flour tortillas (can buy brown rice or other gluten free options)

1/4 cup any salsa

3 cod fillets 8 oz each

Guacamole (2 avocados, lime juice, salt and pepper, dash of cayenne pepper, dash of chili powder, dash of cumin)

1 Red and 1 Yellow Pepper

1 small onion

1 tsp basil

Salt and Pepper

 Fresh Cilantro leaves


1. Preheat the oven to 350 degrees

2. Squeeze lime on the fish fillets

4. Season with Salt and Pepper and Basil

3. Wrap fish in parchment paper

4. Bake for 15 minutes if 1/2 inch thick, 20 minutes if more than 1/2 inch

5. While fish is baking slice the peppers and onion and heat in skillet with olive oil until tender

6. Warm the tortillas

7. Place baked fish in the center of the taco, add peppers, onion, guacomole and salsa, can add cilantro leaves if desired


Granola (gluten free, dairy free)



2 1/2 cups rolled oats (gluten free)
1 cup finely chopped almonds

3/4 cup dried blueberries

1/2 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/3 cup maple syrup

2 TBSP coconut oil

2 tsp cinnamon



Preheat oven to 350 degrees

In a large mixing bowl combine the oats, almonds, dried blueberries, pumpkin and sunflower seeds. Mix the maple syrup, melted coconut oil and cinnamon. Drizzle oil mixture over the oat mixture. Bake for 25 minutes but check after 15 minutes every oven is different. 

Roasted Brussel Sprouts 



1 tbsp coconut oil

2 cups of cut up brussel sprouts

salt and pepper to taste

1 TBSP maple syrup

1 tsp of cinnamon



Heat oil in a frying pan, add brussel sprouts, cook until desired softness, add sea salt, drizzle with maple syrup and cinnamon, salt and pepper