My Chicken Taco Fajita Bowls have it ALL: anti-oxidant rich colorful vegetables, alkalizing greens, healthy fats, and medicinal herbs and spices. They’re part fajita, part taco, part salad and 100% yum. And you can whip up 4 servings less than 30 minutes!Continue reading “Chicken Taco Fajita Bowls”→
Summer is a time of abundance, and one vegetable that’s particularly plentiful is squash like zucchini. If you’ve ever grown it, or known some one who has, then you know it’s a prolific giver, so it’s nice to have multiple recipes on hand to utilize a generous harvest. My Roasted Summer Squash Rounds recipe is perfect for devouring any squash surplus. Continue reading “Roasted Summer Squash Rounds”→
This recipe is: Paleo + AIP (Autoimmune Protocol) + low carb/ketogenic + coconut free
Artichokes are a West Coast favorite and one of the few vegetables my family truly celebrated while I was growing up. Back then we’d always serve them with bowls of hot melted butter and sometimes a squeeze of lemon.