About Me

Seattle, Washington
My family and I have been on a quest for better health for years. I am a Nutritional Therapy Practitioner and Body Ecology Coach. I truly believe that we should let food be our medicine and medicine be our food. I spend a lot of time in my kitchen. I love to cook, wear aprons and I love to share my passion and knowledge for good food with people who crave it. I understand that when first starting out on this journey it can be overwhelming and feel impossible. It isn't. It's really just getting back to basics. It's a great feeling being in your kitchen with an apron on cooking awesome, amazing, healthy foods for people you love. It's an even better feeling to know that you are sharing with them and teaching them important life changing skills... helping them get back to the way things used to be. It is my intention to make this journey amazingly easy for you and yours to slip right into!

Friday, October 14, 2011

Pumpkin Pie Filling

1 can organic or 16 oz fresh baked organic pumpkin
1 cup coconut cream (you can use the thick cream on the top of canned coconut or mix your own with fresh coconut cream)
1/2 cup milk (unsweetened regular or unsweetened vanilla almond or hemp or better yet homemade chashew milk)
2 large eggs (use 3 if they are small or you can use 2 Tbsp ground flaxseed soaked for 5 min in 6 Tbsp hot water)
1 tsp pumpkin pie spice
1/2 cup xylitol or lakanto (ground in coffee grinder)
25 drops vanilla cream stevia
1/4 tsp sea salt

Preheat oven to 375. Mix all ingredients well and pour into Basic Pie Crust that has been half way prebaked. Bake for 50 to 60 minutes. Toothpick should come out clean.

Salmon with Julienne Vegetables & Pumpkin Seed Pesto ~SO FUN AND YUMMY!!!

 Pesto Ingredients:

(put all ingredients into blender, food processor or Vitamix)
fresh garlic
cilantro (more cilantro than other ingredients)
parsley (small amount)
pumpkin seed oil (olive, coconut or grapeseed oils work too)
pumpkin seeds (soaked)
Celtic sea salt
dash of cayenne pepper

Pour in a bit of extra oil and process to desired consistency. Add more oil if too thick.


salmon filets
coconut oil
carrot, julienne cut
zucchini, julienne cut
thin green beans
scallions, cut thinly lengthwise
sweet potato, julienne cut
parchment paper

Rub salmon filets with coconut oil
Place on rectangular piece of parchment paper
spread a layer of pesto on the salmon filets
arrange julienne veggies and green beans on top of salmon and pesto
roll parchment paper to seal flavors and place in shallow baking pan
bake in oven at 350 for about 20 minutes or until done

Balsamic Vinaigrette


One shallot
½ cup fresh basil leaves
½ cup fresh tarragon
1 tablespoon Dijon mustard
½ cup balsamic vinegar
½ cup olive oil
1 stevia (optional)


In a food processor, combine the above ingredients until emulsified dressing forms. This dressing can be modified countless ways. By changing the mustard, flavor of the vinegar or the herbs you can create different recipes to suit your particular tastes.


Turkey Lettuce Wraps


2 cups cooked turkey, finely diced
2 tablespoons chopped onion
¼ cup chopped celery
2 teaspoons chopped fresh tarragon
Balsamic Vinaigrette dressing to taste
Romaine lettuce leaves.


1) Combine above ingredients and serve inside rolled up romaine lettuce leaves.

2) For an exceptional taste sensation - and amazing health value - drizzle some Austria's Finest Pumpkin Seed Oil on your wrap and eat. Alternately you can use the Balsamic Vinaigrette instead.

resources: Body Ecology

Roasted Cauliflower and Brussels Sprouts

  1. Steam cauliflower and brussels sprouts for 4-6 minutes. (Just to start the cooking process - don't overcook.)
  2. Put cauliflower and brussels sprouts in a large bowl, let cool.
  3. Drizzle oil on top, and then add garlic and seasoning. (Let this mixture set to blend the flavors - you can even refrigerate overnight and use the next day.)
  4. Spread vegetables in single layer on a greased roasting pan.
  5. Roast at 450° until vegetables are crisp-tender and begin to brown at the edges (15 -20 minutes).
  6. Serve hot or at room temperature!

Monday, September 5, 2011


  • 2 c grated zucchini
  • 2 c ground almonds
  • 2 eggs (or egg substitute like chia or flax)
  • 1/3 c ghee or melted butter (coconut oil also works here)
  • sweetener of choice
  • 2 t cinnamon
  • 1/2 t baking soda
  • couple of pinches of salt
  • A couple handfuls of frozen or fresh blueberries (optional)

Mix almond flour, zucchini, fat and sweetener. Add the eggs (or egg substitute), salt, cinnamon and baking soda. Mix very well. Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F.

Thursday, July 7, 2011

Raw Nacho "Cheese" Dip

This recipe is adapted from a recipe from Thrive http://generationthrive.com/cafe/

1 3/4 cups cashews (rinsed and soaked for at least 4 hrs)
2 Tbsp lemon juice
2 Tbsp water
1/2 cup olive oil
1 tsp sea salt
3 Tbsp miso paste
1/2 medium shallot
1/2 tsp chili powder
dash of cayenne
pinch of turmeric
1/2 clove garlic
black pepper to taste

Place all ingredients into a high powered blender or food processor and blend to desired consistency.
NOTE: there is soy in this recipe (miso) but most people don't have a problem with fermented soy like miso, wheat free tamari or natto.