Veggie fried rice has always been a favortite but yesterday I added eggplant and yellow zucchini giving it an extra flare. Give it a try:)

all ingredients are organic
left over rice of your choosing
diced eggplant
sliced and quatered zucchini
onions
red/yellow peppers
mushrooms
eggs (optional)
vegetable broth
organic braggs amino acids (substitute for soy sauce)

Sautee onions, peppers, mushrooms, eggplant and zucchini in avacado or  high cooking oil. Add vegetable broth. When the broth is boiling add scrambled eggs. when the eggs are fully cooked add the left over rice and braggs amino acids.

Serve with a side salad and avacado!

Coconut Quinoa

3 cups organic quinoa of choice
4 1/2 cups of water (I used a rice cooker. Use the amount of water you normally would to cook quinoa)
1/2 cup of shredded organic unsweetened coconut
2 Table spoons of extra virgin cold pressed coconut oil
1 teaspoon sea salt
pinch of pepper

After quinoa is done place it over your choice of dark leafy organic greens and sliced avocado <3

*it can be eaten hot or cold!

I loved how this pie turned out and the Gluten free pie crust was a HIT! It was light and tasty so that meant no heavy feeling or bloating that comes after eating some desserts!

9″ Gluten free pie (you can buy it frozen or make your own)
1 can of organic pumpkin
1 can organic condensed milk
2 organic eggs
1/4 teaspoon each of fall spices: cinnamon, nutmeg, ground cloves, cardomin
1/2 teaspoon sea salt
1 tsp of organic vanilla extract.
1/4 cup of raw organic honey (instead of 1/3 cup of sugar)

mix the ingredients together, quickly pour into pie and place in oven.

Pre-heat and bake at 425 for 15 minutes then reduce to 350 degrees for 45 minutes or until an inserted knife in the center comes out clean.

cool for 2 hours and make sure to refrigerate afterwards.

Juicing veggies is a great way to get your dose of enzymes and nutrients that are easily digestible:)

Super simple, quick and FUN!

All you need is a juicer and veggies. (organic and local grown are best)

*modify and experiment as you like:

1 Green Apple
Kale
Cabbage
Carrots
Beet Root
Celery
Ginger
Garlic
Cucumber
Parsley/Cilantro

Serves  4
(2 peppers each)

Cook 2 cups of Quinoa
Diced Celery
Diced peppers
Diced tomatoes
Diced cilantro
Diced red onions
Beautiful bright colored peppers of your choice
(I love the yellow and orange ones)

Cook quinoa first. When done cooking fluff and mix in canola oil, sea salt, garlic, black pepper, a dash of Braggs apple cider vinegar  and diced veggies
Cut the tops of the peppers off and stuff them  with the quinoa salad, put the pepper lids back on, place in a baking dish and cover.
Bake at 350degrees for 15 minutes.

*for softer peppers leave in the oven longer.
*they’re yummy raw too