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Healthy Recipes

Chocolate Pudding-

          1 ripe avocado

          1/4 cup cocoa powder

          1/4 cup honey

  1/4 cup almond milk

  1 tsp vanilla

Place all ingredients into a blender and pulse until combined.

Ice Cream-

  6 ripe bananas frozen

  1 tsp vanilla

Place in food processor and pulse on low until blended.


          1 Egg

          3/4 cup almond milk

          2 tbls. Butter melted

          1 cup rice/almond flour

  1 tbls. Sugar

  1 tsp. baking powder

  1/2 tsp. salt

Blend all together and pour onto skillet.  Enjoy!


  1 lb. pasta cooked

  1/2 stick butter melted

  1/2 cup flour

  2 cups almond milk

  1 lb. cheddar shredded

  1 lb. swiss shredded

Melt butter in sauce pan and slowly add flour while stirring constantly.  Pour milk in sauce pan with flour mixture slowly until blended.  Add cheddar and swiss slowly to milk mixture until blended.  Place pasta in a casserole dish and pour cheese over top of pasta.  Put in oven at 350 for 30 mins.

Stewed Chicken  


                 3 Chicken Breasts baked and shredded

                 1 Green Pepper diced

                 1 small onion diced

                 4 cloves of garlic minced

                 1 tsp. salt

                 1 tsp. pepper

                 1 tbls. Cumin

                 1 tbls. Coriander

                 Pinch of Cinnamon

                 3 tsp. Parsley

                 3 tsp. Oregano

                 1 tsp. red pepper flakes

                 3 cups spinach

                 3 sweet potatoes mashed

                 Add your favorite tomato sauce

Place all ingredients in a crock pot on low for 5 hours.  Serve over rice, with avocado or use as a dip with chips.

White Chicken Chili

2 (14.5-ounce) cans white beans
1 tablespoon butter
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the butter to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Chocolate Peanut Butter Freezer Fudge

     1/2 cup organic peanut butter, or nut butter of choice

     1 tablespoon of xylitol

     1/2 tsp vanilla

     1/4 tsp sea salt

     2 tbsp coconut oil, softened

     Lilly's chocolate chips

Blend all together and pour into a freezer safe container and freeze overnight.


Including the Fat Burning Smoothies: Vanilla Green Tea, Ruby Red Zinger,                                                                                           Creamy Berry Basil and Orange Vanilla Dream


Soup, Sides & Dressings

Snack, Appetizers and Drinks

Main Dish and Entree

Sweet Desserts

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2:00 PM-6:00 PM


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