Kefir and Stone Fruit Smoothie Bowl

Yield: makes 1 serving


  • 1/2 cup natural nut milk (homemade is best)
  • 1/2 cup plain kefir
  • 1/2 avocado
  • 2 Tbsp natural nut butter of your choosing
  • 1 Tbsp coconut oil
  • 1 apricot, chopped, stone removed (frozen is fine)
  • 1 peach, stone removed (frozen is fine)
  • 6 cherries, stone and stem removed, chopped (frozen is fine)
  • 1/2 tsp ground cinnamon

Toppings: chopped stone fruits – peaches, apricots, nectarines + flax, chia and pumpkin seed

Method: Combine nut milk, kefir, avocado, nut butter, coconut oil, cinnamon and fruit in a blender and process until smooth. 

Pour the mixture into a bowl and top with a variety of toppings as listed above

Tuna Stuffed Avocado (no cooking required!)

Yield: 4 – 8 servings


  • 4 ripe avocados, halved and pitted
  • 3 (4.5 oz) cans low sodium tuna, drained
  • 1 red bell pepper, seeded and deveined, diced fine
  • 1, 6” piece cucumber, peeled and seeded, chopped
  • 1 jalapeno, seeded and deveined, minced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 lime, juiced
  • 1 tsp unrefined sea salt
  • Fresh ground black pepper
  • pinch cayenne pepper

Method: Scoop a little avocado flesh from the pitted area to make a bigger bowl. In medium preparation bowl, place avocado, salt, cayenne, pepper and lime juice.  Mash well.

Add drained tuna, and chopped vegetables and cilantro to avocado mixture.  Toss well.

Scoop mixture into prepared avocado bowls.

Serve immediately.  Or if refrigerating, cover tightly with food wrap first.

Creamy Broccoli and Apple Slaw with Grilled Chicken Breasts (no cooking required)

Yield: 4 – 6 servings

Ingredients Dressing:

  • 3/4 cup plain, full fat yogurt
  • 1 Tbsp raw, apple cider vinegar
  • 1 Tbsp grainy Dijon mustard
  • 1 clove garlic, peeled and minced
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp ground black pepper
  • 3 Tbsp hempseeds
  • Dash tamari sauce

Ingredients Salad:

  • 1 small purple/red onion, peeled and finely chopped
  • 1 bunch broccoli, finely chopped
  • 1 green apple, finely chopped
  • 1 red bell pepper, seeded, deveined and chopped
  • 2 Tbsp toasted pine nuts
  • 2 Tbsp toasted flax seeds
  • 1 tsp unrefined sea salt
  • 1/2 tsp black pepper
  • Handful fresh, chopped parsley

Method for Dressing:

Combine all dressing ingredients in high-speed blender. Whiz until mixture is uniform and creamy. Transfer to Mason jar. Set aside or refrigerate.

Method for Salad:

Place all chopped veggies and parsley. Pour dressing over salad. Toss to combine. Serve chilled.


Moist chicken that has enjoyed the benefit of a day long marinade always tastes better and juicier.  Here’s how.


  • 4 chicken breasts, boneless and skinless
  • 1/4 cup good quality olive oil
  • 1 Tbsp lemon zest (use an organic lemon if you are eating the zest)
  • 1 Tbsp raw apple cider vinegar
  • 3 cloves garlic, peeled and minced
  • 1 tsp unrefined sea salt
  • Generous handful chopped fresh herbs – basil, thyme, oregano (whatever you have)


Place all ingredients including chicken breasts in large Ziplock bag.  Press marinade into the chicken. Place on flat tray or bowl and set inside fridge to marinate (while you get on with your day). When ready to cook, preheat grill – hot! Remove chicken from Ziplock bag and place on grill.

Grill chicken, 2 – 3 minutes per side.

Pound chicken breasts flat. Place breasts in large Ziplock bag.

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