I created this recipe for people who love fresh food but want something a little different from the usual lettuce salad. It’s bright, crunchy, and full of flavor, proof that you can eat your veggies without ever missing the greens.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 pint cherry tomatoes, washed and cut in half
• 2 firm avocados, chopped
• 3 ears sweet corn, roasted over a flame or grilled
• 1 orange bell pepper, diced
• 1 small red onion, diced
• 1 bunch cilantro, chopped (use the stems too!)
• 6 cloves fresh garlic, finely chopped
• 2–3 limes, juiced
• 1 Thai chili, finely chopped (use more or less for your spice level)
• Kosher salt, to taste

 
How it’s made:

• Prep your veggies
  Wash and chop everything before you start — it makes mixing easier later.
• Roast the corn
  Hold each ear of corn over a gas flame or grill until lightly charred on all sides.
  Let it cool, then cut the kernels off the cob.
• Mix it all together
  In a large bowl, combine black beans, tomatoes, avocado, corn, bell pepper, onion, cilantro, and garlic.
• Add the flavor
  Squeeze in the lime juice, sprinkle with salt, and toss in the chopped chili (add slowly and taste as you go).
• Taste and serve
  Give it one more gentle mix. Add a little more lime or salt if needed.
  Serve over fresh greens, steamed rice, or with pita chips.

 

​Featured in U.S. Personal Chef Association - Personal Chef Magazine
 
A warm, spiced bowl of comfort filled with good-for-you ingredients that taste like fall in every bite.
 
Ingredients
 
Base

• 1 cup steel-cut oats
• 1½ cups water
• 1½ cups almond milk
• ¼ teaspoon salt

 
Mix-ins

• 2 tablespoons chia seeds
• ½ cup pumpkin purée
• 1 teaspoon pumpkin spice

 
Toppings

• Raw almonds
• Raw pumpkin seeds
• Raw sunflower seeds
• Unsweetened shredded coconut
• Dried unsweetened cranberries
• Drizzle of agave, maple syrup, or molasses

 
How it’s made:

• Boil the base
  In a medium pot, bring the water, almond milk, and salt to a boil.
• Cook the oats
  Add the steel-cut oats, reduce heat to low, and cover.
  Let them simmer gently for about 20 minutes (25–30 minutes for softer and creamier), depending on how soft you like your oats.
  Stir every few minutes to keep them from sticking.
• Add the flavor
  Turn off the heat. Stir in the chia seeds, pumpkin purée, and pumpkin spice.
  Cover again and let it sit for 10 minutes to thicken and soak up the flavors.
• Finish and serve
  Spoon into your favorite bowl. Add a splash of almond milk if you like it extra creamy.
  Sweeten with a drizzle of agave, maple syrup, or molasses.
  Top with almonds, pumpkin seeds, sunflower seeds, coconut, and cranberries.

A bright, flavorful salad that’s quick to make and full of texture, crisp cucumber, juicy tomatoes, creamy mozzarella, and savory olives tossed in a light balsamic dressing. Perfect as a side or a main dish.

​Ingredients

• 2 English cucumbers, washed and chopped
• 1 pint cherry tomatoes, washed and left whole or cut in half
• 1 (6 oz) can large black olives, cut in half
• 1 red onion, diced
• 1 (8 oz) ball fresh mozzarella, cut into cubes
• 1 bunch basil, chopped (use the stems too!)
• Freshly ground black pepper, to taste
• Balsamic dressing (try oil-free Fig Balsamic by 365 Organic or Olive Garden’s dressing)

 
How it’s made:

• Prep your ingredients
  Wash and chop everything before you start — it keeps things simple when you mix.
• Combine in a bowl
  In a large bowl, add cucumbers, tomatoes, olives, red onion, mozzarella, and basil.
• Dress and season
  Pour in your favorite balsamic dressing. Start with a little, then toss and taste before adding more.
  Finish with freshly ground black pepper to taste.
• Toss and serve
  Gently mix everything together until evenly coated.
  Serve right away or chill for 15–20 minutes for a cool, refreshing bite.

 

A flavorful twist on a classic, rich, colorful, and full of heart. Perfect on its own, with tortillas, or alongside your favorite protein.
 
Ingredients

• 2 cans organic black beans, drained and rinsed
• 2 cups long-grain rice
• 4 cups chicken broth (add a little more if needed)
• ¼ cup olive oil mixed with 2 tablespoons ground achiote (annatto)
• ½ cup sofrito
• ¼ cup green olives, chopped
• 4 tablespoons pimentos
• ½ teaspoon cumin
• ½ teaspoon allspice
• Lime wedges, for serving
• Tortillas, optional

 
How it’s made:

• Heat the oil
  In a large deep skillet with a lid, warm the achiote olive oil over medium-high heat until it starts to sizzle and become fragrant.
• Add flavor base
  Stir in the sofrito and cook for a few minutes until most of the liquid evaporates.
• Add rice and veggies
  Mix in the rice, green olives, and pimentos, stirring until the rice is fully coated with the oil and seasonings.
• Add broth and beans
  Pour in the chicken broth, then add cumin, allspice, and black beans. Stir gently to combine.
• Simmer
  Cover and reduce the heat to medium-low. Let it simmer until the rice is cooked through and tender, about 20–25 minutes, checking occasionally and adding more broth if needed.
• Finish and serve
  When the rice is done, turn off the heat and fluff with a fork.
  Serve warm with lime wedges and soft tortillas on the side.

This salsa is all about using what you have and letting nothing go to waste. It’s smoky, spicy, and full of fresh flavor, perfect with eggs, chips, or straight from the bowl.
 
Ingredients

• 6 jalapeños, roasted over a flame
• 10 fresh garlic cloves, peeled and ends removed
• 8 firm Roma tomatoes, washed and chopped
• 1 large white onion, diced
• 2 limes, juiced
• 1 bunch cilantro, chopped (use the stems too!)
• Kosher salt, to taste

 
How it’s made:

• Roast the jalapeños
  Place them directly over a gas flame or grill, turning until all sides are charred.
  Let them cool slightly.
• Chop the base
  Add the roasted jalapeños and garlic to a food processor or chopper.
  Pulse a few times until they’re finely chopped.
• Mix it up
  In a large bowl, combine the chopped jalapeño mixture with tomatoes, onion, cilantro, lime juice, and salt.
• Taste and adjust
  Stir well and taste. Add a little more salt or lime juice if needed.
• Serve and enjoy
  Spoon it over eggs, enjoy with chips, or use it as a fresh condiment for any meal.

A crunchy, toasty mix of seeds and spice that’s perfect for snacking, sprinkling on yogurt, or gifting in jars. Simple to make, easy to love.
 
Ingredients

• 1 cup raw pepitas (pumpkin seed kernels)
• 1 cup raw sunflower seeds
• 1 cup dried unsweetened cranberries
• ¼ cup hemp hearts (optional)
• 1–2 tablespoons chia seeds
• 1–2 tablespoons ground flax seeds
• 2 tablespoons brown sugar
• 2 tablespoons agave syrup
• 1 tablespoon tamari (or soy sauce)
• 1 tablespoon melted coconut oil
• 1 teaspoon cumin
• Dash of cinnamon
• Pinch of red pepper flakes

 
How it’s made:

• Preheat the oven
  Set your oven to 300°F and line a baking sheet with parchment paper.
• Mix it all together
  In a large bowl, combine all the ingredients. Stir well until everything is evenly coated and glossy.
• Spread and bake
  Pour the mixture onto the baking sheet in a single, even layer.
  Bake for 20–30 minutes, stirring halfway through so it browns evenly.
  It’s ready when it’s golden brown and smells toasty and delicious.
• Cool and store
  Let it cool completely before storing.
  Keep in an airtight container for up to 2 weeks, or freeze for up to 3 months.