top of page

Recipe #1

Chocolate Chia Pudding

Serves 1



  • ¼ C chia seeds

  • 8 oz full-fat canned coconut milk

  • 1 TB maple syrup

  • 1 TB raw cacao powder

  • ½ C chopped organic strawberries or bananas (optional)



Place the first four ingredients in a mason jar with a tight-fitting lid. Close and shake well to combine, then store in the fridge overnight. Top with fruit in the morning and enjoy. 





Recipe #2

Chicken with Asparagus and Sun-dried Tomatoes

Serves 2 



  • ⅔lb boneless, skinless free-range organic chicken breasts, cut into small chunks 

  • 1 TB olive oil 

  • ½ onion, chopped 

  • 4 garlic cloves, minced 

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces 

  • 10 cremini mushrooms, trimmed, wiped and cut into quarters 

  • 2 TB sun-dried tomatoes in oil, chopped 

  • Sea salt and freshly ground pepper 




  1. Heat a large skillet over medium-high heat. Add olive oil, chicken and onion to pan and sauté for 5-6 minutes, or until chicken begins to brown. 

  2. Next, add garlic cloves & mushrooms and cook a few minutes more, tossing occasionally. Add asparagus & sun-dried tomatoes and cook until asparagus is bright green and still crisp, about 3-4 minutes.

  3. Crack some freshly ground pepper over the top and serve. 




Southwestern Bean and Rice Bowls with Avocado Salsa

Serves 2




  • 2 TB olive oil, divided

  • 1 (14-oz) can black or pinto beans, rinsed and drained

  • 1 C cooked brown rice

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • ¼ tsp cayenne pepper (optional)

  • 1 tsp sea salt

  • 1 zucchini or summer squash, cut into thin rounds

  • 1 bell pepper, seeded and cut into quarters

  • 1 ripe avocado, cut into chunks

  • 1 TB chopped red onion

  • Juice of a lime

  • ½ bunch cilantro, washed, dried and roughly chopped

  • Salsa and hot sauce for serving




  1. Combine olive oil, beans, rice and spices in a medium pot and warm gently until heated through. 

  2. Meanwhile, heat your grill to medium-high heat and brush the zucchini and bell pepper with the remaining olive oil. Grill the vegetables, turning once or twice, until they are lightly charred, about 10 minutes. Once they are cooked, cut the bell pepper into slices. While veggies are grilling, prep the avocado salsa by combining the avocado, red onion, lime juice and remaining salt to taste in a small bowl. 

  3. Divide bean and rice mixture in two bowls and top with the grilled vegetables and avocado salsa, then add cilantro, salsa and hot sauce to taste when serving.

bottom of page