Spring Asparagus-Dill Soup

This lean and green soup is delicious and a great way to help nourish the body after a long winter. It tastes like spring in  a bowl!

Asparagus is a natural diuretic, helping to flush away bloat and extra fluid in the system. It’s also a great source of folate, which some studies show may help to boost your mood (something many can benefit from at the end of winter!). The lemon in the soup can help to alkalize the body and may help to gently detoxify the liver. Dill may also help to protect against free radical damage and may help improve digestion (check out more info here ). 

This soup is very light tasting, but does have a moderate dill flavor. If for any reason you don’t like dill, you can always just leave it out and still have a great tasting meal or snack.


(4 Servings)

1 Medium yellow onion, chopped

3 cloves of garlic, chopped

3 1/2 cups of chopped asparagus

4 C. Vegetable broth

1 t. salt

2 t. dried parsley

2 C. fresh spinach

1 T. Lemon juice

1 T. fresh dill, finely chopped


In a medium sized pot, add a splash of olive oil, onion and garlic. Saute until onion is translucent, about 5 minutes. Add in asparagus, salt and parsley. Saute until asparagus is soft, about another 5-6 minutes. Add in vegetable broth and bring to a boil. Simmer for 15 minutes.

Meanwhile, in a high-speed blender or Vitamix, add lemon juice spinach and dill. Once the broth and asparagus is done simmering, add to the blender and blend on high for a minute or two until everything is blended and soup is a nice mint green color. Serve and enjoy!

Watermelon Refresher

This refreshing drink is a great way to help keep yourself hydrated. Try it before or after a workout along with some water to help replenish electrolytes. Watermelon also contains L-arginine and L-citrulline. These two amino acids have been shown to help with inflammation in the body. I drink this frequently for that reason.

This drink is great on its own or even as a super light snack on the go. I like to cut up fresh watermelon ahead of time and put it in the freezer so I have it ready to go anytime I’m craving this drink.


1 1/2 cups of frozen watermelon

Juice of 1/2 of a lime

1 cup of coconut water


Place all ingredients in a blender. Blend and enjoy!

Zoodles and Lentil-Marinara Sauce

Don’t be afraid of how many ingredients are in this dish, its a one-pot meal that’s full of veggies, protein and is super low in fat. I got the inspiration for this recipe from a recipe on Mastering Diabetes, but have played with it for a while to get it tasting just right. I’ve tweaked it with different veggies, flavors and spices. If there’s something you think it needs, give it a try!

I also think it’s important to note that if you don’t have one of the items (i.e. a spice used, fresh tomatoes, etc.) it’s no big deal, just skip it! All of the recipes I create are easily adjusted and leave room for you to play with them yourself. I’m someone who always manages to forget an ingredient at the grocery store so don’t panic if you’ve done the same.

On another note, I always use a tiny bit of white table sugar in tomato sauces. This helps to cut the acidity of tomatoes. But, if this is not something you want to use, you can uses coconut palm sugar for an alternative or skip it all together. it’s still taste great! I also have noticed when cooking tomatoes they often need a bit more salt than other foods so feel free to add a little extra. I love using Celtic sea salt for the high mineral content.


1 yellow onion, chopped

4 cloves of garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 head of broccoli, cut into florets

1 cup of white mushrooms, sliced

1-5 oz. package of spinach

1 cup of Roma tomatoes, chopped

1 bunch of fresh basil, chopped

1 cup of red lentils

1 cup of marinara sauce (any brand/jar will do)

3 c. water

1 T. sugar

1/2 t. red pepper flakes

1 T. Italian seasonings (dried spice blend)

1 t. Celtic sea salt (more if needed)

2 Packages of zucchini noodles or 6 zucchini, spiralized


In a large pot add a splash of olive oil, onion and garlic. Saute until translucent over low to medium heat. Add in the bell peppers and broccoli, saute for 5 more minutes. Ddd mushrooms, tomatoes, Italian seasoning, red pepper flakes and salt. Stir and allow it to saute for another three minutes.

Meanwhile, measure one cup of red lentils and place them in a strainer. Run water over the lentils until the water runs clear. The lentils have a film on them and if not rinsed off, they often don’t cook correctly (kind of like quinoa!). Add lentils to the pot along with sugar, marinara sauce and water. Bring all ingredients to a boil and then to a gentle simmer. Place the pot’s lid on leaving a small crack for air to escape. Allow the mixture to simmer for 30-40 minutes stirring every 10 minutes or so.

When almost done cooking (about 10 minutes left), add the basil and spinach to the pot. Cook for another 5-10 minutes and then turn off the heat and remove the lid to cool the sauce.

Bring another pot of water to a boil and add the zucchini noodles. Cook for 3-4 minutes then strain. Plate the zucchini noodles and cover with a hefty helping of the tomato sauce. Serve immediately and enjoy!


Breakfast Hash with “Sausage”

This breakfast hash is is simple as it gets. It’s also super filling thanks to the fiber in the veggies and the protein in the vegan sausage. If you’re extra hungry feel free to add avocado slices for some extra calories and fat. For the sausage, I used one from Beyond Meat. It’s a spicy Italian flavor, 100% free of any animal products, and uses a pea protein (which I prefer to a soy base). Each sausage has a whopping 16 grams of protein!

As with most of my dishes, feel free to put your own spin on this and add in any veggies you have lying around. I often like to include spinach or even tomato slices on top.


Serves: 2-3

1 Package of meat-free sausage (Beyond meat featured above)

1/2 yellow onion, chopped

2 small sweet potatoes, peeled and chopped into cubes

2 cups of chopped brussel sprouts

1 cup of broccoli florets (optional)

1- 5 oz. box of spinach (optional)

Sliced avocado for topping (optional)


In a medium skillet drizzle a bit of olive oil and sauce yellow onion. Once translucent, add in sweet potatoes, salt and pepper. Sauce for another 3-4 minutes, add in brussel sprouts and any other veggies you’re including (suggested: broccoli, spinach).  Sauce for another 5-6 minutes until the sweet potatoes are tender, mixing the veggies a few times.

Meanwhile, in a separate pan, add a splash of olive oil and cook the sausage according to directions on the package.

Add the cooked veggie hash into a bowl or on to a plate and top with the sausage. Feel free to add in avocado slices, tomato slices or any other toppings you’d like. Enjoy!

Raspberry Vanilla Blood Sugar Balancing Smoothie

I have this smoothie at least a few times each week. It’s very simple but LOADED with antioxidants . On top of using berries and a green grasses powder, I include Amla Berry powder (75x the antioxidant power of goji berries!) into the smoothie. This berry, also called the Indian Gooseberry, has been shown in studies to help lower blood sugar levels, reduce cholesterol and have a powerful anti-inflammatory effect on the body. I could go on and on about this amazing (and very common!) superfood, but to learn more, check out this article. It’s full of fascinating information and studies!

*I am not a qualified physician, medical doctor, or healthcare practitioner of any kind. Always consult your doctor or healthcare physician first before trying any new healthcare regimen, diet or product.

INGREDIENTS (1 serving):

1 banana

1/2 c. raspberries

1 scoop of Amazing Grass Green Superfood

1 scoop (about 1/4 t.) Amla berry powder

1 scoop of vanilla plant-based protein powder

1 c. unsweetened coconut milk

1/4 c. water



Blend ingredients, and enjoy!