Butternut Squash and Parsnip Soup

On a cold, winter’s night when the moon is high in the sky and the owls are hoo-ing in the trees, seems a perfect night for this creamy, hearty, comfort soup. Its sure to warm up your tummy and squash the shivers right out of your sock-covered tootsies. Hover around the fire and enjoy this smashing soup!


Butternut Squash and Parsnip Soup
Prep time
Cook time
Total time
Serves: 6 Servings
  • Choose organic and local at farmers market whenever possible!
  • ⅛ cup cold pressed, unfiltered olive oil
  • 1 three lb butternut squash
  • 1 lb parsnips
  • 1 organic yellow onion
  • 3 Tbsp fresh thyme (substitute 1.5 Tbsp dried thyme)
  • 1 32 oz box of organic, free range chicken stock
  • 2 Tbsp grass-fed butter
  • 3-4 turns of ground black pepper to taste
  • salt to taste
  • ½ tsp red pepper flakes
  1. Preheat oven to 475 degrees.
  2. While oven is preheating, peel and core butternut squash. Peel Parsnips. Dice both squash and parsnips into bite size pieces. This will require two baking sheets. Divide squash and parsnips evenly onto the two baking sheets and sprinkle with the olive oil. Grind salt and pepper as well as sprinkle with 1 Tbsp fresh thyme. Make sure olive oil and spice mixture evenly coats all veggies.
  3. Put the veggies in the oven and bake at 475 degrees for about 40 minutes, or until golden brown and starting to caramelize.
  4. This is the part where you get to have fun with your vitamix! Put that powerful blender to use!
  5. Make sure you have an empty large pot on the ready.
  6. In two separate batches, place half of the butternut squash, parsnips, chicken stock an thyme in the blender and blend until pureed. Repeat with second half of ingredients. Pour each batch into the reserve empty pot on the stove.
  7. Turn burner to medium heat and stir the puree until both batches from blender fully incorporated into each other. Sprinkle with a grinding of salt, pepper and red pepper flakes to taste. I add about two Tbsp of grass fed butter to make it a bit more of a creamy consistency. Cook pureed soup for about 5-10 more minutes on medium heat. Then you’re ready to eat this warm treat!
  8. Enjoy!


Homemade Tortilla Chips

Here’s where I get on my soap box and start rambling. I don’t buy corn tortilla chips at the store unless they are organic and Non-GMO (Non-genetically modified). I like to know my food is indeed unmodified, the way nature intended it. The majority of corn on the market and corn additives in processed foods are genetically modified and there aren’t laws regulating whether the company is required to tell the consumer if the product is or is not GMO. As a consumer, I like to be in the know as to if I’m eating franken-food or not. There are times when for whatever reason, I just cannot make it to the select stores that do have Non-GMO corn tortilla chips; so, on those days I go down to my local grocery store and pick up the only package of organic/non-gmo corn tortillas they have and bring them home to make my own freshly baked chips in my trusty oven. Okay, now that I’ve hopped down off my soap box, here’s how simple making corn tortilla chips is…


Homemade Tortilla Chips
Prep time
Cook time
Total time
Serves: Serving size 6
  • 10 Organic/Non-GMO corn tortillas (I like Non-GMO project verified brands the best)
  • 1 tsp Himalayan sea salt (or any salt you care for will do)
  • ⅛ cup Organic, cold pressed, unfiltered extra virgin olive oil
  1. Cut round corn tortillas into either quarters or sixths depending on size of tortillas. You want them to ultimately come out looking like cute little triangles.
  2. In a bowl combine corn tortilla triangles, salt and olive oil. Toss until tortilla triangles are completely coated.
  3. Place on cookie sheet. You may need more than one cookie sheet. Make sure all triangles are spread out on sheet in single layer.
  4. Place in oven on broil. Cook for 3-4 minutes on one side. Remove from oven. Turn triangles over to other side. Put back in oven and cook for additional 3-4 minutes. The goal is to get a golden brown crunch to each side. From my experience, it is a good idea whenever broiling anything to stay close to the oven. Food quickly can escalate from golden to burnt in a matter of seconds. This will help avoid any oven mishaps. This has been your public service announcement for today:) Thank you for listening! Now , go on with your rad self and enjoy these crunchy chips!

Fresh Spring Rolls


I made this dinner for Chris on a whim. It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously. It’s sure to warm up even the chilliest of winter evenings. In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation. The full dinner includes Grass Fed Ginger Sirloin Tip, Sweet and Sour Veggie Stir Fry, Jasmine Rice, Fresh Spring Rolls and “Peanut-less” dipping sauce.


Fresh Spring Rolls
Prep time
Total time
Serves: 4 Servings (About 12 Spring Rolls)
  • Rice wrappers (Dried)
  • 2 cups warm water for soaking rice wrappers
  • ½ Red bell pepper
  • ½ cucumber
  • 1 carrot
  • 2 green onions
  • 1 spear of pineapple
  • a few sprigs of mint
  1. Julien bell pepper, cucumber, carrot, green onions and pineapple. Make sure all vegetables are cut into even sizes to create cohesive filling for rice wrapper.
  2. Make sure warm water is poured into baking dish and set nearby slicing station.
  3. Take out one individual dried rice wrapper and place in dish of warm water and move back and forth gently to rehydrate wrapper.
  4. Place rehydrated rice paper carefully on cutting board (making sure not to tear it).
  5. fill with a few pieces of each vegetable, along with one mint leaf.
  6. Wrap like a burrito...sides in and roll up to close.
  7. Garnish with mint leaf on top.
  8. Enjoy with our “Peanut-less” dipping sauce


Dark Chocolate and Coconut Raw Nut Mix

Totally Bulletproof Nut Mix


Totally Bulletproof Nut Mix
Prep time
Total time
  • 1 Bag Raw Macadamia Nuts
  • 1 Bag Raw Cashews
  • 1 Bag Raw Almonds
  • 1 Cup of Organic Coconut Chips
  • 1 Bar of 90% Lindt Dark Chocolate
  1. Pour the nuts into a mixing bowl, Measure out the Coconut Chips and throw those in too.
  2. Take a knife and chop the chocolate bar into slivers, then add those to the mix.
  3. Mix it up!
  4. Store in glass jars in the fridge.
  5. I just take a scoop or two out before I leave in the morning, It will keep all day. We just don't want the nut oils to go rancid.


My Favorite Green Smoothie

Green Smoothie


My Favorite Green Smoothie
Prep time
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Serves: 2 Cups
  • 1 Banana
  • ½ Cup Frozen Mangos
  • 2 Cups of Greens - Whatever is in season (Spinach, Kale, Dandelion)
  • 1 Cup Liquid - Water, Coconut Water, Orange Juice
  1. Put the Fruit in the blender first
  2. Then add the water and blend
  3. Add the greens a handful at a time, blending until smooth
  4. Enjoy!


Taking Advantage of Your Local Farmers Market



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Greek Meatballs over Sautéed Broccoli Rabe




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