Strawberry, Raspberry, Apple & Spinach Salad with Strawberry Vinaigrette (Raw, Gluten-Free)




8 oz fresh baby spinach

1 organic pink lady apple, sliced

11/2 pounds organic strawberries, quartered

1/2 cup wild grown raspberries

2 tablespoons sunflower seeds


1/4 cup cold filtered water

1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons raw honey

11/2 cups organic strawberries, quartered



Wash and prepare the fruit and baby spinach, toss everything in a large bowl. Combine the ingredients for the vinaigrette in a blender or magic bullet and pulse until smooth and fully combined. Pour desired amount of dressing over salad and enjoy immediately.





Easy Quinoa “Meatballs” (Vegan, Gluten-Free)




1 cup quinoa

3 cups vegetable broth

1 garlic clove, very finally minced or microplaned

Sea Salt

Freshly ground pepper




Rinse the quinoa under running water until thoroughly cleaned. Bring the vegetable broth to a boil in a small pot and then add the rinsed and drained quinoa, cook until no water remains and quinoa is tender. At this point, you can fluff the quinoa with a spoon, stirring until the grains start to mush and hold together. Add the minced garlic to the hot quinoa and let sit covered for 15 minutes.

Add seasonings of your choice, this recipe is very open to allow for your personal preferences. Spices and herbs or minced cooked vegetables is a good place to start.

Form 1 inch balls of the mixture and place in the fridge to set up for about 20 minutes. You should be able to make approx 20 balls.

Heat olive oil in a large skillet, carefully add your quinoa balls and cook until just lightly browned. If you cook to long the quinoa becomes too crunchy.

Arrange the cooked quinoa balls on a plate and add your favorite homemade pasta sauce. Enjoy ❤



Easy Vegan Butternut Squash Soup (Gluten-Free)

There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.



1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Olive Oil
Cinnamon, to taste
Sea Salt, to taste



Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.

Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!

This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.

Coconut & Flaxseed Breakfast Porridge

I have been experimenting with different gluten free breakfast alternatives for a while now and was starting to run out of ideas. You can only consume so many smoothies before you start to get bored. I then asked my employer (who happens to be a Naturopathic Doctor) what she eats in the morning and next thing you know I have a hearty, filling yet satisfying “porridge” that is made with wholesome and plant based ingredients.


1/4 cup flax seeds (milled is best, I only had whole on hand)

1/4 cup raw unsweetened coconut shreds

Pinch of cinnamon

1 teaspoon raw local honey

1 ripe organic banana, sliced (or any other fruit you may prefer)

Enough boiling water or hot almond milk to reach the desired consistency.



Combine all of the ingredients except liquids and fruit in a bowl and stir to combine. Start adding the hot liquid of your choice and stir until desired consistency is reached. Garnish with your favorite fresh fruit pieces.