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Monthly Archives

June 2014

Kitchen Sink Salad 1:

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Tomorrow I am headed out to race another half ironman. As such, I have almost no food in my fridge, but I am hungry and need to “feed the machine”! So I basically combined almost everything I had in said fridge along with some beans and avocado,(avocado not shown), and created this really great tasting salad. So before you toss out extra/leftover foods from your fridge, try something like this! I give you my “Kitchen Sink Salad”..


4 cups organic spinach
1/2 cup organic cannellini beans
2Tbsp sauerkraut
sliced cherry tomatoes
1/2 avocado
2 chopped rosemary sprigs
3-4 chopped artichoke hearts
4-5 or more chopped pickled jalapeños
2Tbsp crumbled goat cheese
2Tbsp high quality extra virgin olive oil
2Tbsp Bragg’s apple cider vinegar
1 can sardines (you can use anything to sub here)

Put it all in a bowl, take a picture if you want 🙂 then cover and shake the heck out of it! Uncover and enjoy!

Kitchen Sink Salad

Episode 35: Benefits of Sourdough Bread, Why You Should Meet with a Nutritionist, and go PLAY!

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In today’s episode I discuss the health benefits of eating REAL sourdough bread. Yes bread CAN be good for you, especially your gut. I talk about why you should meet with a nutritionist before going on a “quick fix” diet/detox/cleanse. Finally, I will tell you why I just need you to go outside and play. If you want to get in shape and STAY in shape you need to pick an activity that is fun. Click here to listen or go to iTunes and download for later.

Here is the website for ordering you own sourdough bread starter kits.

For Folks in the DFW area:

Rosemary, Garlic & Kale Mashed Potatoes

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Rosemary Garlic Kale Mashed Potatoes

For some reason I can’t make any recipe without adding Kale to it. Sooo, here is my small twist on classic Mashed Potatoes.

8 Organic New Potatoes
4 Sprigs Fresh Rosemary
2 Handfuls Kale finely chopped
3-4 Cloves Fresh Garlic Minced/Chopped
3Tbsp Purity Farms Ghee Butter
Himalayan Pink Salt or Celtic Grey Salt to taste

Cut the potatoes in quarters and put in a large pot of water. Bring to a boil until potatoes can easily be pierced with a fork. This takes about 12-15 minutes.
While potatoes are boiling, finely chop garlic and kale. Add 1tsp ghee butter & garlic to medium sauce pan and sauté for about 2 minutes. Add kale and stir until lightly sautéed. Set aside. NOTE: I “under sauté” the kale a little because once you add it to the hot potatoes it will continue to steam.
Once potatoes are done, drain and transfer to a large bowl. Mash with potato masher, or fork, add remaining ingredients including the chopped rosemary and mix well. Let sit for a few minutes for the rosemary to infuse into the mix, serve and enjoy.
Final Note: Adding the rosemary at the end without cooking really enhances the aerobatics and flavor of this dish.

Episode 34: FODMAPS, Sugar Intolerance, Protein Intake, Office Fitness, The Atkins Diet and More

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In this Episode I discuss:
- Sugar intolerances and FODMAP Diet
– How much protein do we need daily
– How to get fit in the office
– What you need to know about the Atkins Diet
– If I could eat only 3 foods for one year what would those foods be and why

To listen to this episode in all its glory click here.

You can also download via iTunes to listen later.

For a list of FODMAP foods click here.

If you like what you hear please leave a rating & review on iTunes.