Monthly Archives: March 2015

Pad Thai

Pad Thai
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  1. ~1/4 lb thick rice noodles
  2. ~2 tbsp Braggs sauce
  3. ~1 tbsp smooth peanut butter
  4. ~1 tbsp sweet red chili
  5. ~1/4 tsp granulated garlic powder
  6. ~1/4 tsp ground ginger
  7. ~1/4 tsp hot sauce, or to taste
  8. ~3 oz bean sprouts
  1. prepare rice noodles according to package directions
  2. in a small bowl, whisk 2 tbsp of warm water, braggs sauce, peanut butter, chili sauce, garlic powder, ginger, and hot sauce together until combined. It may appear too runny at first, but it's not
  3. Taste, adding more hot sauce if desired
  4. Using tongs, toss prepared noodles with the pad Thai sauce until all noodles are evenly coated
  5. Plate and top with bean sprouts
  6. Garnish with chopped raw peanuts and a lime wedge if desired
  1. Letting sauce rest for a few minutes is a great way to intensify the flavor
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Angel Hair Zucchini Pasta with Marinara Sauce

Angel Hair Zucchini with Pesto Sauce
Healthy Zucchini Pasta
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  1. 6-8 Zucchini
  2. 1- 29oz can of organic stewed and chopped tomatoes
  3. 1/2 small white Onion, diced
  4. 1 Cup Mushrooms, chopped
  5. 2 cloves of Garlic - minced
  6. 3 Tbs. Coconut Oil
  7. 1 Tbs. Italian seasoning
  8. A few fresh Basil leaves - for garnish
  9. Salt and Pepper to taste
  1. "Pasta"
  2. Use spiral slicer to cut zucchini into angel hair like strands. Saute with Coconut oil until slightly soft then place in a serving bowl.
  3. Sauce
  4. Saute garlic, onion and mushrooms until soft. Add tomatoes and seasonings. Cook uncovered on low-medium heat until thickened( about 20-30 mins). Serves 4.
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Monica’s Hibiscus Punch (Agua de Jamaica)


Monica's Hibiscus Punch (Agua de Jamaica)
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  1. 4 oz. Hibiscus Flower - dried hibiscus or Jamaica flowers, available at a local Mexican market or online.
  2. 4 cups of Water
  3. Stevia to taste
  4. Ice
  1. It is very easy to make. You just need Jamaica Flowers, water and stevia. You just need to boil water, add jamaica flowers, lower the heat, cover and wait 15 min and then strain thoroughly and put in an iced pitcher add stevia and taste if you like it or add more. The color is very dark red. The used flowers can be eaten or discarded.
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Roasted Garlic and Parsnip Soup


1 bulb of garlic, peeled

1 pound parsnips (about 4 medium or 3 large), peeled and cut into large chunks

1 onion, cut into rough pieces

2 tablespoons olive oil, plus more for drizzling

2 teaspoons freshly chopped thyme

a 3 finger pinch of sea salt

freshly cracked black pepper

1 quart of vegetable or chicken stock

a splash of lemon juice


~Preheat the oven to 375°F. Prep the garlic, onions, and parsnips.

~Place vegetables in a bowl, adding the sea salt, black pepper, thyme, and olive oil.
Toss well to coat them. 

~Spread out vegetables onto a sheet pan. Roast until tender, then remove from the oven and allow to cool slightly. While the vegetables are cooling, heat up the stock.

~Place the roasted vegetables into a blender (may require you to make this in two smaller batches), add 2 cups of stock, then blend until smooth and creamy. Repeat as needed.

~To serve, pour the soup into a pot and heat on medium to bring to desired temperature, lowering to a simmer to keep warm.

Add the lemon juice, check and adjust seasonings as needed.

Pour into bowls, top with more black pepper and thyme (optional). Walnuts and other herbs also make delicious toppings.

Healthy Mayonnaise

Healthy Mayonnaise
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  1. 4 large organic egg yolks
  2. 2 teaspoons fresh lemon juice
  3. 2 teaspoons white vinegar
  4. 1 teaspoon ground mustard
  5. 1/8 teaspoon sea salt
  6. 1 cup grape seed oil
  1. In a food processor combine the egg yolks, lemon juice, vinegar, ground mustard and salt.
  2. With the blade running, slowly drizzle in the oil over a period of 3-4 minutes.
  3. Mayonnaise is ready when it is thick and creamy. It will keep in an airtight container in the refrigerator for up to 1 week.
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Kelly’s Cajun Spiced Veggie Burgers

Kelly's Cajun Spiced Veggie Burgers
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  1. 200 g (1 medium) sweet potato, baked
  2. 1 15 oz can organic black beans
  3. 100g spinach
  4. 1/2 cup gluten free oats
  5. 2 tsp Cajun spice
  6. 2 tsp flaxseeds
  7. 1 clove garlic, crushed
  8. good grinding of black pepper
  1. Rinse beans and add to mixing bowl.
  2. Mash, but leave half of the beans whole for texture.
  3. Scoop the flesh out of baked sweet potato and add to the bowl.
  4. Rinse your spinach in a colander then pour a kettleful of boiling water over it to wilt it.
  5. Rinse with cold water to refresh, then squeeze as much water out as you can.
  6. Chop and add to the bowl.
  7. Next add the seeds, oats, spices, garlic and black pepper and mix until well combined.
  8. Shape mixture into 4 hearty balls and flatten out into burger shapes.
  9. Saute burgers in a bit of coconut oil for around 5 minutes per side.
  10. Enjoy!
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Spinach Salad

Spinach Salad
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  1. ~1 small bag or plastic container of fresh, organic spinach
  2. ~6-8 large white mushrooms (thinly sliced)
  3. ~1 15 oz can garbanzo beans (drained and rinsed)
  4. ~1/2 cup chopped red onions
  5. ~salt and pepper to taste
  6. ~1/4 cup olive oil or avocado oil
  1. combine all ingredients except spinach in a large bowl
  2. add oil, salt and pepper and optional Italian herbs
  3. let sit for 15- 30 minutes to soften
  4. add spinach, mix and serve
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Almond Butter Brownies (Gluten and Dairy Free)

Almond Butter Brownies (Gluten and Dairy free)
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  1. ~1 cup almond butter
  2. ~1 egg
  3. ~1/2 tsp sea salt
  4. ~1/2 tsp baking soda
  5. ~1/3 cup coconut palm sugar
  6. ~1/2 tsp vanilla
  7. ~1/2 cup "Enjoy Life" mega chocolate chunks
  1. Preheat oven to 350 degrees
  2. Grease a small dish (8x8 or 8x6) thoroughly or line bottom of dish with parchment paper (parchment is best)
  3. Mix all ingredients except chocolate chunks until smooth
  4. Fold in chocolate chunks and pour batter into pan
  5. Bake brownies until golden dark brown ~ about 25 minutes
  6. Cool brownies for at least 10 minutes before cutting
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Vegetarian Black Bean Soup

Vegetarian Black Bean Chili
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  1. ~1 tablespoon coconut oil
  2. ~1 medium onion, diced
  3. ~1 1/2 tablespoons chili powder
  4. ~1 1/2 tablespoons oregano
  5. ~1 teaspoon cumin
  6. ~1/2 teaspoon salt
  7. ~1/2 teaspoon black pepper
  8. ~4 cloves garlic, minced
  9. ~3 15-ounce cans black beans, drained but not rinsed
  10. ~3 cups water
  11. ~2 bay leaves
  12. ~1/2 cup fresh cilantro, roughly chopped
Optional Toppings
  1. ~Sliced Avocado
  2. ~Chopped cilantro
  1. In Dutch oven or heavy-bottomed pot heat oil over medium heat
  2. Add the onion, stir to coat with the oil, and cook, stirring once or twice, until the onions are translucent, about five minutes.
  3. Stir in the spices, salt, pepper and garlic, and cook for another 1-2 minutes, until fragrant.
  4. Add the black beans, stir to combine with the spices and onions and cook for 1-2 minutes more.
  5. Stir in the water and the bay leaves.
  6. Bring the soup to a boil. Then reduce the heat and simmer uncovered for 25 minutes.
  7. Now it's time to blend. Using an immersion blender, puree the soup for about one minute. It should be mostly pureed, but still with some good chunks and texture. If you don't have an immersion blender, transfer a couple ladles of soup to a traditional blender to puree then return to the pot.
  8. Stir in the chopped cilantro
  9. Serve immediately
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