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Holiday Bites

December 12, 2015

Holiday tip: don’t go anywhere starving!

These energy snacks are great to have before going to your holiday events. They are also great to serve for parties to kick the cravings of other sweet treats offered or after a workout/yoga class.  Keep them in your car for a quick energizing snack while traveling throughout the holidays.

Carrot Bites

2  carrots
1 cup raw almonds
1 cup raw walnuts
6  dates
1 teaspoons vanilla extract
1/4 cup oats
1 tsp pumpkin pie spice
1 tsp raw honey
1/4 cup shredded coconut for rolling

Place all ingredients into a high speed blender or food processor. Blend until you see all ingredients are a large crumb size. Roll into any size ball of your choice and display on a fun platter.

Add a chocolate twist:

1/2 cup cacao chips/nibs
1 cup raw almonds
1 cup raw walnuts
6  dates
1 teaspoons vanilla extract
1/4 cup oats
1 tsp pumpkin pie spice
1 tsp raw honey
1/4 cup shredded coconut for rolling

These additional ingredients offer a great nutritional boost to these yummy date balls.  Coconut contains healthy fats and fiber with less sugar and cacao is an excellent source of antioxidants, especially those called “flavonoids.”


Breakfasts Desserts Recipes Snacks

Juice for Thought

February 11, 2014

In order to practice a healthier sustainable lifestyle, it is most important to establish a new relationship with food. I’ve found that juicing is one tool we can use to create those new relationships. Another way to strengthen your relationships is by connecting to local food sources, farms, and a variety of fruits and vegetables. It  allows you to receive the most nutritional value from your food, plus meet the people that grew it. Remember, food is a way to heal, provide efficient fuel for your body and prevent vitamin deficiencies. Each season brings new crops in New England. Therefore, Juicing Season is Every Season.

Juicing has become an exciting part of my life and nutrition practice, however the fear of seeing a container full of fiber be wasted leaves me empty inside. So, I have been on a mission to find more ways to make use of this “nutritional gold”. My favorite is making Pinto Bean Burgers using the leftover carrot pulp. Check out some of my signature juices that are designed for your health, palate & balanced well-being!

Signature Juices

Juice #1: Fennel, Parsley, Celery, Cauliflower, Ginger & 2 Apples

Juice#2: Cucumber, Spinach, Mint, Lemon, Apple

Juice #3: Beet, Fennel, Kale, Cayenne {Caperika}, Pineapple, Lemon



Fennel has been a common practice, particularly in Indian Subcontinent, to chew fennel seeds after meals to facilitate digestion and to keep bad breath away. The majority of this vegetable is edible, including the bulb, stalk, leaves and seeds. Fennel is rich in Vitamin C and Potassium, which helps the growth and repair of body tissues.


Don’t know what to do with your juicing compost? One idea…feeding it to your chickens or your friend’s chickens. Henriette loved the remains from our juices all year.

Andrea Lynne Photography

Andrea Lynne Photography

Compost is the heart of the organic or traditional farm.
 Composting is a thoughtful, deliberate act and requires diligence, but its rewards are ever-so-dear to our health and soil.  By collecting plant debris and allowing it to decompose over time, we create a soil that is rich and full of nutrients. When we give back to the land, the vitamins and minerals present in the compost, make their way through the roots and the stems of the plants we grow, and eventually onto our plates.



Our bunnies also enjoyed a few extra snacks. If you don’t have bunnies or chickens, you can always put your juicing remains into your compost pile.






Breakfasts Recipes Sides Snacks

Cranberry Apple Nut Butter

November 22, 2013

cranberry apple nut butter

2 cups Fresh Organic Cranberries
2 cups Organic Pecans
2 Apples, chopped

Place ingredients into Vitamix or Food Processor and process until smooth consistency. Serve with Food Should Taste Good Chips, Mary Gone Crackers or sliced apples.

cranberry apple nut butter

Recipes Snacks

Snack Smart

November 8, 2013

Snack Smart. Eat a fresh, balanced snack before heading out to holiday get-togethers. Always pair protein and fiber – and try to eat what’s in season. For example, a pear with a handful of almonds, apple slices with natural peanut or almond butter, or Greek yogurt with pomegranates and honey.

Here are my THREE favorites: 

#1:      Almond Butter & Apple Slices

Use an apple slicer to slice your apple in seconds. On the run? No problem, stick your apple slicer in your purse. You can vary your nut butters from peanut, cashew or almond.

#2:      Nuts & Dried Apricots

Soak nuts in water overnight then drain to make them easier to digest. Make sure you measure out ¼ cup of nuts. Try individually bagging them into portions or keep a measuring cup in the container. If you have a Trader Joe’s near you, hit them up for your nuts and apricots to save some money. Make sure your dried fruits do not contain sulfur dioxide.

apricots and cashews

#3:      Ak-mak crackers with Hummus & Roasted Vegetables

Make layers with the hummus and roasted vegetables. Spread hummus on cracker, then top with leftover roasted vegetables. Ak-mak crackers are an excellent source of fiber and you can have 4 of them per serving. Choose to roast vegetables that are in season, then place into a container to use throughout the week.

Try roasting:
Sweet Potatoes, Butternut Squash, Pumpkin, Parsnips, Turnips, Beets, Brussel Sprouts, Carrots, Fennel, Garlic, Leeks, Mushrooms & Onions

*sweet potatoes are great for lung and digestive health, energy, antioxidants, and blood sugar balance
*garlic is a great course of vitamin B6 and C, manganese, thiamin, phosphorous, selenium, calcium, potassium, iron, and copper



Breakfasts Desserts Dinners Lunches Recipes Sides Snacks

Sweet Potato & Fig Gobbets

November 5, 2013

In search for a new Thanksgiving appetizer, I have created these perfect easy to assemble bites of heaven. These ingredients provide protein and fiber for a great app, side, or even snack for the next day, if there are leftovers! My favorite part of this recipe is the fact they look like stumps, however a friend gently suggested finding another descriptive word. I decided “gobbets” reminded me of Turkey Day, so we can now gobble these up.


4 Large Sweet Potatoes, sliced 1″ thick
1/4 cup of Pumpkin or Squash Seeds
2 Apples, chopped
1 cup Fig Spread
1/2 Block of Cheddar Cheese or Almond Cheese, sliced
2 TB Grapeseed Oil

sweet potatoes

Preheat oven to 400 degrees. Drizzle oil and coat baking sheet or parchment paper, then place sweet potato slices evenly. Bake for 15 minutes, then flip and roast for an additional 15 minutes. In a frying pan, cook apples for 5 minutes over medium heat until soft with 1 tsp of oil.


A staple of the American diet these popular spuds are an excellent source of potassium and fiber. They originated in South America and arrived to the U.S. in the early 1700’s. The first French fry was served at the White House during Thomas Jefferson’s presidency.

roast on parchment

Remove sweet potatoes from the oven and place on a platter or several platters. Place fig spread into a plastic baggy and push spread into one corner of the bag. Snip the corner with scissors, then use as a pastry bag to swirl fig spread onto the sweet potato slice.

easy pastry bag

Once fig spread is placed, add an apple piece and cheddar. Place a dab of fig spread on top, then top off with a raw or roasted pumpkin seed.

fig spread sweet potato



Recipes Sides Snacks

Easy Guacamole

October 16, 2013

Guacamole has always been one of my favorite snacks, hors d’oeuvres, and condiments to use on sandwiches and salads. It is by far, one of the easiest recipes to prepare as well. Recently, I had the opportunity to share my love for avocados and guacamole with an entire wedding.


Avocados contain the highest amount of fiber out of all fruit. There are 14 grams of fiber in one avocado. My recommendation is to use about 1/4 of an avocado at a time. It is A-OKAY to eat 1/2 an avocado in one sitting. It is common for many of my clients to be scared of avocados due to previous fad diets. However, they are truly 100% made of goodness for you and your body. In addition to fiber, they are high in monounsaturated fat. No they are not going to make us “fat”, which is a phrase many of my clients have jumped to. Instead, they will actually help your body absorb some essential vitamins, such as, vitamin A, D, E, and K. These vitamins are fat-soluble, which means they require fat in order to be absorbed. Let’s stop the vitamin deficiencies and eat an avocado!



3-4 Avocados, ripened
1 TB Cabot Whole Plain Greek Yogurt 1⁄4 cup chopped Tomatoes
2 cloves of Garlic
Juice of half a lemon
2 TB Fresh Cilantro
Sea Salt & Pepper to taste


In a mixing bowl, combine all ingredients. Mash until slightly smooth consistency, then place back into outer skin of avocado to serve with tortilla chips and vegetables. I recommend Food Should Taste Good Chips.





Lunches Recipes Sides Snacks

Jicama Cabbage Slaw

December 11, 2012

Today, I had a leftover jicama, pear, red cabbage and avocado leftover from creating produce animals in my store this past week for a night full of laughter and fun. I’ve always wanted to make a jicama salad ever since I saw my friend Jessica’s creation at the Grey Fox Bluegrass festival. So, I went to town and in 5 minutes, my taste buds were impressed! Definitely try this one.


  • 1 Avocado, ripened
  • 1 Jicama, julienne cut
  • 1 Pear, julienne cut
  • 1 – 2 cups Red Cabbage, shredded
  • Salt and Pepper to taste

Place ingredients in a medium to large mixing bowl. Then, mash avocado into ingredients until creamy. Add salt and pepper to taste and enjoy!

Breakfasts Desserts Recipes Snacks

Apple Spread

October 29, 2012


  • 8 Apples of your choice
  • 2 TB high quality Vanilla
  • 1TB Cinnamon

    Place apples in a crockpot and cook for 1hour. Stir apples once or twice to prevent sticking to the bottom or sides. After apples are cooked, remove cores. Then, add vanilla and cinnamon and stir apples until a sauce texture. Spread on Ak MaK Crackers and Enjoy!

Lunches Recipes Sides Snacks

Little Scallion & Quinoa Cakes

September 28, 2012

This recipe is published in Dinghy- the little magazine


2 1/2 cups cooked quinoa
4 large eggs, beaten
1/2 teaspoon sea salt
1/3 cup finely chopped scallions
1 onion, chopped
1/3 cup Romano Cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs
1 tablespoon extra-virgin olive oil

First, combine the quinoa, eggs, and sea salt in a medium mixing bowl. Then, stir in the scallions, onion, cheese, and garlic. Add the bread crumbs & stir. Form mixture into twelve 1-inch thick patties.

Heat oil in a large, heavy skillet over medium heat.  Add patties, cover, and cook until bottoms are deeply browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Serve on a platter with red pepper dip.

Red Pepper Dip

1 cup of roasted red peppers
8 oz of Cabot Whole Plain Greek Yogurt

In a food processor, combine yogurt and roasted red peppers. Blend until fully combined and smooth.