Breakfast Greens & Fruit Smoothie

Start your day with this fruit and greens smoothie recipe.

2 cups baby spinach, kale, Swiss chard , or arugula
1 banana, sliced
1 McIntosh apple, peeled, seeded and chopped
½ Pear, peeled, seeded, and chopped
10 Strawberries, halved
1 cup Coconut Water
1 tbsp fresh squeezed lemon juice

Add all the ingredients to the blender and blend for 2 – 4 minutes. Add 2 to 4 ice cubes, if desired and blend again. Serves 1


Cauliflower Soup with Sauteed Brussels Sprouts

I’ve made this cauliflower soup several times, it’s a creamy smooth wonderfully tasting soup that’s topped with Sauteed Brussels Sprouts.

Ingredients for Cauliflower Soup:
1 tbsp diced onion
4 cloves garlic, minced
2 tbsp olive oil
5 cups chopped cauliflower
2 cups chicken broth
1 tbsp sherry vinegar

Ingredients for Sauteed Brussels Sprouts:
1 tsp olive oil
1 tsp coconut oil
1 tbsp diced onion
2 cloves garlic
2 cups Brussels sprouts, cleaned and thinly sliced with knife
1/8 tsp celery salt

Directions for Cauliflower Soup:
In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, saute for 2 minutes. Add the cauliflower to the onion and garlic mixture in the saucepan, reduce the heat to low, and sprinkle with salt, saute for about 5 minutes, stirring occasionally.

Add the broth and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the cauliflower is tender. Remove from the heat. Using a blender (I used a nutri-bullet), puree the soup. Stir in the sherry vinegar and season with salt.

Directions for Sauteed Brussels Sprouts:
In a small non-stick skillet, heat the olive oil and coconut oil. Add the garlic and onion, saute for 1 minute. Add the Brussels sprouts and celery salt. Stir well. Cook for about 5 minutes, or until the Brussels sprouts are tender.

Serve the soup topped with the sauteed Brussels sprouts.

Adapted from


Mango Avocado Salad

This summer enjoy this quick and easy, light and refreshing salad. It makes a perfect snack or side dish that can be served with fish or pork. This salad won’t stay fresh for a very long period of time, so I always prepare it just before I’m ready to serve it.

2 ripe mangoes, peeled, pitted, and cubed
1 large avocado, peeled, pitted, and cubed
1 tablespoon fresh lime juice
2 tsp olive oil
1/2 tbsp parsley flakes

Peel, pit, and cube the mangoes and avocado. Mix the mango, avocado, lime juice, parsley, and olive oil together in a bowl and serve immediately. Makes 2 to 4 servings.

Bison Meatballs

These meatballs are great as an appetizer, or served with salad and/or sauteed vegetables for a complete meal.


1 pound ground bison
2 tbsp red onion, finely chopped
1 small sweet potato, finely shredded
1 clove garlic, minced
1 egg (omit for AIP)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper (omit initially for AIP)
1/2 teaspoon ground paprika (omit for AIP)
1/2 tbsp parsley flakes

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Place all the ingredients in a large bowl. Using your hands, mix until everything is evenly combine. Using a melon-baller, scoop the meatballs onto the prepared baking sheet. Then put baking sheet in preheated oven and bake for about 25 to 30 minutes or until meatballs are cooked through.