Love spaghetti? Hate the bloat? 
Enter: Gluten-Free Quinoa Spaghetti Noodles! It's just like the pasta you've been eating all your life, only, it's loaded with nutrients, tissue-repairing amino acids, protein and minerals; not to mention you'll never be sluggish again post pasta-meal. Your body will actually thank you.

A magical grain hailing from South America, Quinoa (pronounced KEEN-wa) has been considered the 'gold of the Incas' due to its nature of increasing stamina in their warriors. Quinoa is a complete protein, as it is packed with all 9 essential amino acids including lysine- which promotes tissue growth and cell repair. This gluten-free grain is especially great for diabetics and those who suffer from hypertension, migranes and athersclerosis as it contains minerals that relax the blood vessels such as manganese, magnesium, iron, phosphorus, copper and riboflavin, aka Vitamin B12- which is necessary for proper energy production within cells. Also abundant are the protective phytonutrient called plant lignans, which protect against hormone-dependant cancer and cardiovascular disease. I'm telling you- your body will thank you.

Chop up favorite veggies of choice- or in my case- whatever you have in your fridge to saute and use with noodles. I used yellow peppers, carrots, radishes, spinach and broccoli- which turned out to be a perfect combo. Over low heat, saute veggies in 1-2 tablespoons of Sesame Oil until veggies relax. Sprinkle over 1/2 teaspoon each of Paprika, Cayenne Pepper, Sea Salt and Black Pepper. Once noodles are done cooking, drain, rinse and add into skillet of veggies and mix well. Optionally, add in a splash of Gluten-Free Tamari Sauce for extra flavor. Ps- the radishes really rock in this one...

Another easy-breezy, nutritious and delish dinner. Perfect for large-batch making for next-day lunch, btdubs.
Enjoy!

While on the subject of easy, filling and nutritious breakfast treats, add this one to the list: Zucchini Bread! I'm all about easy, nutritious and delicious. These now top my fav's...

Zucchini Bread or Chocolate Zucchini Bread (if you so desire):
1 cup Zucchini, shredded
1.5 cups Bob's Gluten-Free All Purpose Flour 
1/2 cup Coconut Oil, melted
1/2 cup Evaporate Cane Juice, Pure Maple Syrup or Raw Honey
3/4 cup Walnuts and/or Sunflower Seeds
4 tablespoons Applesauce
1/2 teaspoon Vanilla
1/2 teaspoon Baking Soda or Powder
1 teaspoon Cinnamon 
1 teaspoon Sea Salt
1 teaspoon Nutmeg (optional)
1 tablespoon Raw Cacao Powder (if you desire Chocolatey)

Preheat oven to 350 degrees. In a bowl, mix together Oil, Applesauce, Vanilla, Sugar/Honey/Maple and Zucchini. In a separate bowl, mix Flour, Nuts, Cinnamon, Baking Soda/Powder and Salt (and Cacao if using). Slowly mix in dry ingredients to bowl of wet ingredients and stir until batter forms. Pour mixture into square pan, loaf pan or muffin pan greased with Coconut Oil. Bake for 25-30 minutes until the sweet aroma permeates. Let cool first- then enjoy!
Breakfast is so in these days...

I'm nuts for nuts! Not only the perfect nutrient-rich snack, but when turned into meals, dressings and desserts, they become more than just some silly nuts! I love them for their versatility and all the ways they nourish and satisfy. Nuts are a great source of protein, minerals and mono-unsaturated fat (the good kind), reduces cholesterol and promotes a healthy cardiovascular system. Make these super easy and delicious Granola Bars at home!

Homemade On-the-Go Power Bars
1 cup Organic Rolled Oats
1 cup Mixed Nuts (I love pecans, almonds, cashews, sunflower seeds)
3/4 cup Dried Fruits (I love cranberries, blueberries, golden raisins and chopped dates)
1 tablespoon Cinnamon
1 teaspoon Sea Salt
1/4 cup Pure Maple Syrup or Raw Honey
1 teaspoon Vanilla
3/4 cup Coconut Oil
(To make these grain-free, simply sub in another cup of chopped mixed nuts for the Oats!)

In a bowl, mix Oats, Nuts, Cinnamon, Salt and Dried Fruits together. In a small skillet, bring together Oil, Honey and Vanilla over low heat till melty. Pour this liquid goo over dry mixture and mix until well integrated. Line a square or rectangular pan with parchment paper and transfer over sticky mixture, evening it out and pressing into corners. Lay down another sheet of parchment on top and press down firmly over entire surface. Remember, the success of granola bars lies in how well they stick together, and how well they stick depends on how firmly your press. Keep pressing! Then refrigerate for 2-3 hours. Unpeel parchment paper, and transfer stuck-together block of granola to cutting board, and cut into bar-like sizes! Super simple and delish. The best part is these bars keep for days and days; just make a huge batch and store.

Perfect for on-the-go breki, mid-morning snacking and hiking- and appropriate for men, women and children of all ages. It's simply the perfect snack!

Drink Juice!
I've been wanting a juicer forever just so that I can whip up my own fresh juices; but in the meantime I finally ordered (with much anticipation) some really fresh, creative and delicious concoctions from a lovely local company in SF called 
Living Greens, run by the lovely Michelle and Bryan. 

The power of juicing is multifold; it's simply a wonderful way to get some good quality nutrition due to the fact that you're getting more fruits and veggies than you normally ever would consume, thereby getting a load of densely packed vitamins, minerals and antioxidants. And since juice doesn't require digestion, all this nutritional goodness is going straight into your system. Abundant in fruits and vegetables are antioxidant Vitamins A, C, E and B's- all of which are potent liver cleansers- not to mention riboflavin, potassium and magnesium. Deficiencies in said V & M will manifest as cracked lips, easily sunburnt skin, hair loss, brain fog, sluggishness, digestive issues, skin problems and poor immunity. You can also count on balanced pH levels due to the fact that all veggies are super alkalinizing.

I've been bursting with energy all day long (enough to run 5 miles at Crissy Field) and don't want it to be over.. I ordered 3 delicious kinds ('Immune Rocket', 'Liver Detox' and a Weekly Special with Fennel- one of my fav veggies) which have sustained and left me feeling vibrant and nourished all day long; I haven't been tired, hungry or requiring (large) meals. 

What a delicious 1-day cleanse- and a wonderful weekly routine to look forward to! If you're in the bay area, be sure to holler at Living Greens. They'll even deliver to your office! 

Nothing like a fresh, nutrient-dense and vibrant soup to satiate you on a mild, Spring night than this dish... Carrots are
a detoxifying veggie- full of antioxidants, vitamins and minerals that are excellent for the skin, eyes, bones, teeth, nails, hair, liver and stomach. The large amounts of Beta Carotene (Vitamin A) in carrots help to protect vision as well as ward off cardiovascular disease and cancer. The best thing about carrots is that they're a sweet root veggie, making them an excellent ingredient to incorporate in meals to help diminish your sweet tooth and lessen that craving for something sugary post-meal. Try this refreshing but hearty-enough soup:

Carrot Ginger Soup 
4 Carrots, cut in half (unpeeled is fine)
1/2 inch piece of Ginger
1/3 Onion or 1/2 Small Shallot
2 Garlic cloves
1 tablespoon Miso paste
1 teaspoon Sea Salt
1 tablespoon Coconut Oil

Boil carrots, ginger, garlic and onions for 15 minutes, until tender. Transfer to food processor and puree till creamy. Add in miso, salt and Coconut oil, dropping in water to achieve desired consistency. Sprinkle over chopped Parsley and Black Pepper, and serve.