A fresh summer salad full of color and nutrients from avocado, nectarine, cabbage, radish, fennel and more.

A raspberry muffin that’s a paleo treat, with almond butter, eggs, and coconut. A great snack for busy days or quick breakfast.

A simple meatball with carrot, zucchini, and spices, great to complete a dinner, or just have as a snack.

A simple and quick savory muffin that’s great for breakfast, a snack, or lunch on the go. Full of vegetables and nutrients.

A simple warm fall or winter roast of Brussels sprouts, carrots, and fennel.

A super simple broccoli soup – a quick light dinner for cold fall and winter nights.

A fall salad with roasted squash, hazelnuts, radish, fennel, and tahini dressing.

A warm fall bowl with roasted squash, kale, and pecans. An easy and comforting vegan and paleo dish, great for staying healthy.

A vegetable frittata, topped with tomatoes. Great for a group, for breakfast or for lunch.

A balanced smoothie with beets, berries, spinach, and banana. Great red color, and great for a snack.

An summer paleo pancake recipe, topped with tangy pluots. Awesome for breakfast, and the leftovers make a post-workout snack

A nectarine ginger smoothie, with anti-inflammatory ingredients made with cashew milk, carrots, turmeric, and ginger.

Roasted Chicken Thighs with Broccoli and Sweet Potatoes. We roast the thighs with onion, lemon, thyme, & coconut oil, for a one-pot meal.

How to make coconut milk, and 5 tips to learn to cook.

Blackberry Banana Chia Pudding, with cinnamon, vanilla, coconut milk, cacao nibs & fresh fruit. A breakfast when we’re on-the-go.

Our weekly salad with greens, carrots, radish, avocado, parsley, hemp seeds, and lemon olive oil dressing.

A vegetable dish, good for dinner or lunch. Hearty from the roasted cauliflower, but fresh from the herbs and snap peas.