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Fish Tacos with Guacamole



  • 4 lettuce cups (romaine leaves)
  • 4 fillets firm white fish, or use shrimp
  • 1 ½ cups red cabbage, sliced thin
  • 1 Tbsp rice vinegar 1 red chili pepper, seeded, chopped
  • 2 Tbsp fresh mint leaves, chopped
  • 2 Tbsp fresh cilantro leaves, chopped
  • 2 tomatoes, diced
  • Guacamole:
  • 1 large avocado, skin and pit removed
  • 1 small red chili pepper, seeded and chopped
  •  Juice of 1 lime
  • 1 Tbsp fresh cilantro, chopped


  1. Make the guacamole: Mash the avocado, then add the red chili pepper, lime juice and cilantro. Season with salt and pepper and set aside.
  2. To cook the fish: Place the fish fillets in a large steamer basket over boiling water. Cover and steam about 10 minutes. Maybe 15. Remove and slice into thirds.
  3. While the fish is cooking, toss the cabbage with the rice vinegar, chili pepper and herbs.
  4. To assemble the tacos, add some of the cabbage to the bottom of the lettuce cup. Top with pieces of the fish, diced tomato and a dollop of guacamole.

*Steaming is a great way to cook fish because it allows the flavors of the fish to really stand out. All fish can be steamed; it’s an almost foolproof technique for keeping the flesh moist. Adding herbs or spices to the steamer infuses those flavors into the fish. You can also poach the fish or even gently pan fry in a small amount of coconut oil.

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Poached Farm Eggs over Sweet Potato Hash



  • 1 lb sweet potatoes, peeled
  • 1 medium onion, grated
  • 2 eggs, lightly beaten
  • 1 Tbsp fresh parsley or chives, chopped
  • Salt and pepper
  • 2 Tbsp coconut oil
  • 4 eggs
  • 2 tsp white vinegar



  1. Grate the sweet potatoes into a colander, then use your hands to squeeze out as much moisture from them as possible. Add to a large bowl.
  2. Add in grated onion, eggs and herbs. Mix well. Season with salt and pepper.
  3. Divide the mixture into 8 equal portions and shape into round patties.
  4. Heat half of the coconut oil in a large skillet over medium heat. Add 3 or 4 hash brown patties.
  5. Press them down gently until they are about 1 inch thick.
  6. Fry until golden brown, about 2 minutes per side.
  7. To poach the eggs: (you can also do scrambled or fried) Fill a large saucepan a little over half full with water, add the vinegar and set to medium heat.
  8. Gently crack eggs and place it in the center of the water. Turn off the heat, cover and let cook without stirring for about 3 minutes.
  9. Remove with a slotted spoon. Serve with hash browns.
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Cannellini Soup

  • 2 Tbsp extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 4 garlic cloves, minced
  • 2 Roma or vine tomatoes, diced
  • ½ tsp red pepper flakes
  • 2 Tbsp white wine
  • 2 (14-ounce) cans cannellini beans, drained and rinsed
  • 8 cups vegetable broth
  • 6 large lacinato kale leaves, thinly sliced, coarse stems removed
  • Himalayan salt and freshly ground black pepper
  • Balsamic for drizzling
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
  3. Stir in the carrots, rosemary, thyme and garlic. Cook for about 2 more minutes.
  4. Add the tomatoes, red pepper flakes, and another few pinches of salt and pepper. Cook, stirring often, for about 15 minutes or until the tomatoes are soft and juicy.
  5. Add the wine and let it cook off, about 1 minute.
  6. Stir in the beans, and then add the vegetable broth.
  7. Simmer until the carrots are tender, 30 to 35 minutes, stirring occasionally.
  8. Once the carrots are tender, stir in the kale and a drizzle of balsamic vinegar. Simmer for several more minutes until the kale is wilted.
  9. Season to taste and serve hot in large bowls.
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Black Bean and Cilantro Stuffed Sweet Potatoes

sweet pot
  • 4 sweet potatoes
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 1 cup black beans, drained and rinsed
  • 1 tsp jalapeno, diced
  • 2 radishes, thinly sliced
  • ½ cup thinly sliced red cabbage
  • ¼ cup crumbled cojita or feta cheese
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, juiced
  • coconut oil, melted for drizzling
  • pink Himalayan salt
  • black pepper
  • 1/4 cup pumpkin seeds
  1. Preheat the oven to 400°F and line a baking dish with parchment paper.
  2. Use a fork to pierce a few holes into the sweet potatoes. Roast for 35 to 45 minutes, or until the skin is golden and the potatoes are fork-tender.
  3. In a bowl, combine onion, garlic, black beans, jalapeño, radishes, red cabbage, cheese, avocado, cilantro, lime juice, a drizzle of coconut oil and a few pinches of salt and pepper.
  4. Taste and adjust seasonings, chill until ready use.
  5. Cut open the sweet potatoes and stuff.
  6. Finish with pumpkin seeds and lime zest.
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Sprouted Fried Rice

Sprouted Fried Rice


  • 1 cup red bell pepper, diced
  • 1 cup carrots, shredded
  • 1/2 cup green onions, chopped at an angle
  • 1/2 cup red beets, juileened
  • 1/4 cup purple cabbage, sliced thin
  • 1/2 cup green peas
  • 1/2 cup water chestnuts, peeled and chopped
  • 1 cup sprouted brown rice*
  • 1/2 cup pomegranate seeds
  • 1/2 cup raw pistachios, crushed
  • 1 Tbsp ginger, minced
  • 1 Tbsp garlic, minced
  • 1 tsp jalapeno, minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 2 tsp orange rind, grated


  1. Combine all ingredients except for the orange rind, and gentle toss to combine.
  2. Finish by sprinkling orange rind over the top. Serve in shallow bowls with chopsticks.


*Sprouted Brown Rice

Sprouting is germination – a process when all the vitamins, proteins, minerals and fatty acids dormant in raw seeds, grains and beans, activate and multiply. The only way to induce sprouting is to soak them in filtered water, then allow time for them to grow. Sprouting also eliminates certain acids and toxins in plant life that would otherwise interfere with our digestion.

Sprouting Rice:

  1. Place raw rice in a large bowl and cover completely with cold filtered water.
  2. Soak for 10 hours.
  3. After soaking period, drain the rice and return to bowl. Place in the refrigerator overnight.
  4. The next day, rinse the rice with water and swirl around in the bowl after draining. Place back in the frig.
  5. On day 3, repeat the rinsing/swirling process and then return to the fridge overnight. Repeat this system until the rice sprouts a “tail”.
  6. Rice takes about 4 days to sprout. Once the sprouting time passes, you can keep in the fridge up to 3 days.



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