Monthly Archives: May 2017

Quinoa and Beet Salad




  • ½ cup uncooked quinoa, rinsed
  • 1 small raw beet, peeled and shredded (red or golden)
  • 1 medium-large carrot, peeled
  • 2 cups packed kale, roughly chopped
  • 1 avocado, cubed


  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons honey
  • ½ to 1 teaspoon Dijon mustard, to taste
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste


  1. Cook the quinoa for 15 minutes in water or bone broth until done.  Let it cool.  In a large bowl, add the kale and enough dressing to cover and massage the dressing into the kale leaves.  Add the cooled quinoa, beets, carrots and avocado.  Mix with a bit more dressing to taste if needed. 

Italian Turkey Meatballs


~1 lb. organic ground turkey

~2 garlic cloves, minced

~1 tablespoon fresh thyme

~1 tablespoon fresh oregano

~1 tablespoon fresh basil, chopped

~1 teaspoon Celtic sea salt

~1/2 freshly ground black pepper



~Preheat oven to 350. In a bowl, add turkey, garlic, thyme, oregano and basil, salt and pepper. Mix together with your hands until well combined. With slightly wet hands, form meatballs that are approximately 1 1/2” – 2” diameter and place on a cookie sheet lined with parchment paper.

~Cook for 20 minutes and serve