Chocolate Macaroons



1 {heaping} Cup Shredded Coconut unsweetened coconut

1/4 Cup Coconut Oil

5 Tbsp. Cocoa Powder {use the good stuff! you’ll thank yourself later.}

1/8 Cup {that’s two Tbsp.} Pure Maple Syrup or raw Honey 1 tsp. Madagascar Vanilla

To Make: Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary. Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

I have tried dehydrating these for a few hours but honestly if you leave them in the refrigerator the cool acts as a dehydrator in a sense. The trick is to leave them in there a couple of days without eating them:)

Posted on: July 31st, 2014 No Comments

Arugula, Watermelon and Feta Cheese Salad

  • 1/2 pound baby arugula leaves
  • 2 cups of seedless watermelon, 3/4-inch-diced
  • 1/3 cup good olive oil
  • 1/4 cup freshly squeezed lime juice (1- 2 limes)
  • 1 /4 cup freshly squeezed orange juice ( 1 orange)
  • 1 teaspoon pink Himalayan salt
  • 1 tablespoon of honey
  • 1 finely chopped shallot
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 -pound good feta cheese, 1/2″ diced
  • 1/2 cup of julienned mint leaves

Place the arugula, feta cheese, mint and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice,  honey, shallot ,salt and pepper. Pour enough dressing on the arugula to just moisten. Toss well and place on 6 salad plates.


Posted on: July 2nd, 2014 1 Comment

Easy Delicious Banana Ice Cream (non dairy)



5 frozen bananas
1/4 cup coconut oil
1 cup unsweetened shredded coconut
1 tsp vanilla
1 tsp cinnamon
1 tbsp of almond butter
Pinch of pink Himalayan salt (do not omit)


  1. Place the frozen bananas in food processor and pulse until smooth.
  2. Add remaining ingredients and pulse again for 30 seconds to a minute.
  3. Eat right away or place in the freezer for up to two hours.

Posted on: June 28th, 2014 No Comments

Tarragon Chicken Salad with Cranberries and Walnuts


4 cups diced, cooked chicken (between 2-4 chicken breast, depending on size)

1 large ORGANIC celery stalk, diced  – celery is highly pesticide

¾ cup dried UNSWEETNED UNSLUPHERD cranberries

½ cup walnuts

½ cup of good mayonnaise

A good squeeze of fresh lemon juice

¼ – ½ teaspoon of fresh tarragon chopped ( DON’T EXCLUDE)  buy a little pot of it and grow in your garden:)

Sea Salt & Pepper to taste

Roll in tortilla or skip the carb and place in Tupper ware with a bunch of baby lettuces. It is so delicious your whole family will love this!

We don’t worry about the fat in the mayo…not low fat junk.

Have a great weekend!

Posted on: May 21st, 2014 No Comments

Mint Chocolate Chip Ice Cream (dairy-free)

Author: Paula LaRosa
Prep time: 
Cook time: 
Total time: 
Serves: 4
This ice cream gets its creaminess, along with it’s pale green color, from ripe avocados– but no one will be able to tell once they taste it!
  • 2 ripe avocados
  • ½ cup almond or cashew  unsweetened
  • 3 tablespoons raw honey
  • 2 tablespoons coconut oil
  • ½ teaspoon peppermint extract*
  • 2 oz. dark chocolate, chopped or shaved
  1. Combine all ingredients, except the chocolate, into a high-powered blender, and blend until smooth and creamy. Stop and scrape down the blender container, as necessary.
  2. Be sure to taste-test at this point, and make any necessary adjustments, then transfer to a freezer-safe container.
  3. Fold in your dark chocolate chunks, if desired, or simply sprinkle them on before serving.
  4. Allow to set in the freezer for 4-6 hours. (There’s nothing wrong with enjoying chilled mint-chocolate pudding, if you’re impatient, though!)
  5. Garnish with extra chocolate, then enjoy this cold, creamy treat immediately!
  *Peppermint extracts may vary by brand, so be sure to start off with a smaller amount of extract and adjust to your taste.
Posted on: April 28th, 2014 No Comments

Arugula and Tuna Pasta


  • 1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
  • 1/2 cup extra virgin olive oil
  • 2 large garlic cloves, or more to taste, finely minced
  • Generous pinch hot red pepper flakes
  • 2 6-ounce cans tuna packed in olive oil, drained
  • Kosher salt
  • 1/2 to 3/4 pound baby arugula


1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

fettuccini-tuna-arugula-3.jpg fettuccini-tuna-arugula-4.jpg

2 While pasta cooks, heat olive oil in a large skillet on medium-low heat.  Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

fettuccini-tuna-arugula-5.jpg 3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula.  Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Posted on: April 14th, 2014 No Comments

3 Bean Chili with Ground Beef

  • 1 tablespoon olive oil
  • 1 onion, diced (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef (90 percent lean)
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can  black beans, drained and rinsed
  • 1 (15.5-ounce) can  kidney beans, drained and rinsed
  • 1 (15.5-ounce) can  pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Posted on: March 31st, 2014 No Comments

Cacoa Energy Squares

energy squares

3 Tablespoons of Organic Chia Seeds

3 tablespoons of organic Hemp Seed, Shelled and & raw

10 oz. of organic Meejdool or Deglet Noor Dates

3 tables of raw cacao (Navitas)

or a good quality unsweetened Dutch chocolate

2 tablespoons of organic coconut oil

½ cup of raw almonds, pecans, cashew or any nut you have on hand

1 /2 teaspoon of cinnamon

1 teaspoon of Madagascar vanilla

Blend all ingredients in a food processor until you can form a ball. Start with the almonds first. Shape in a ball or press into  a candy form and refrigerate until hard. Approx. 40 minutes.

(Optional) You can roll the balls in shredded coconut or dust with raw cacao. If using the candy molds pop out and top and with a dust of cacao or finely shredded coconut flakes.

These energy squares are so healthy and delicious. Loaded with magnesium, omega 3, protein.

Recipe by Paula LaRosa

Posted on: March 27th, 2014 No Comments

Magical Minestrone

Magical Minestrone
Prep time
Cook time
Total time
A hearty Italian soup
Recipe type: Soups
Serves: 6
  • 1 - 1½ cups dried Cannellini or Great Northern Beans
  • 10 to 12 cups beef or chicken broth (use gluten-free broth for gluten-free version)
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, chopped
  • 1 cup loosely packed parsley, chopped
  • ½ cup extra virgin olive oil
  • ½ head savoy or curly cabbage, sliced
  • 1 potato, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 cups chopped Italian styled peeled plum tomatoes
  • Salt and freshly ground black pepper
  • Parmesan cheese, grated for garnish
  1. Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.
  2. Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.
  3. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and to vegetables.
  4. Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.


Posted on: December 27th, 2013 No Comments

Roasted Garlic Spread

Roasted Garlic Spread
Prep time
Cook time
Total time
Serves: 8
  • 1 head of garlic
  • 1 tablespoon olive oil
  1. Preheat oven to 375 degrees.
  2. Carefully slice the entire head of garlic about1/4 of the way down, exposing the cloves.
  3. Drizzle oil over the entire head.
  4. Wrap in parchment paper and then aluminum foil.
  5. Place in the oven and cook for 45 minutes or until the cloves feel soft when pressed.
  6. Let the garlic cool for 5 minutes.
  7. Squeeze the individual cloves out, then spread on whole grain bread.


Posted on: December 27th, 2013 No Comments