RECIPE: Healthy Asian Noodle Salad


Serves 4-6:

Prep time: 10 minutes


4-6 cups arugula

1-2 cups chopped mushrooms (dealer’s choice of  ‘shroom)

1 sleeve of organic gluten-free soba noodles

1 jar Annie’s Shiitake Dressing (this dressing is currently made with soy sauce with wheat in it, so you can use  your favorite dressing or THIS YUMMY SAUCE instead, if you’re gluten-free)

1/4 -1/2  red onion chopped

1 heirloom tomato sliced

Sea salt and ground pepper to taste



Brake soba noodles in half and add to a quart sized pot of boiling water

While noodles are boiling (takes about 7 minutes)

Chop onions and mushrooms, slice tomatoes

In a large bowl combine/mix all the ingredients (of course, you’ve fully cooked and drained soba noodles)

imageThis is a great salad to keep in the fridge and nibble on all week.

Eating it with chopsticks will will help you eat more slowly and eat less, so give that a try!




RECIPE: Turn Back Time Smoothie



“If I could turn back time…if I could find a way….” to undo the damage of my 20s….it would  come in a bottle  that I could drink (not inject in to my face) and it would be packed with the following nutrient-dense, antioxidant-jammed, cancer-battling ingredients:

1 cup ice

1 cup organic spinach

1/2 cup organic blueberries

1/2 cup pomegranate seeds

1 tsp lemon juice

1 tsp chia seeds (optional)

1 tsp honey (optional if you need a lil something sweet in your smoothie)

Combine, blend, and enjoy.  Your skin (and all of your other organs) will thank you!


(Don’t you just feel healthier LOOKING at this photo?!)

RECIPE: Stuffed Eggplant Yums!

I’ve always thought Eggplants were beautiful, but I was never quite sure what to do with them.  I’d tried them sautéed….let’s just say I’ve had junk mail that tasted better.

I’d seen them breaded and fried and served with spaghetti and marinara, but with that glycemic load, why not just have an ice cream sunday?

So I developed this recipe using the left over filling from the ever-so-delicious Goat Cheese, Lentil and Swiss Chard Lasagna (you could simply 1/2 the recipe and omit marinara and chard)

Cut eggplant in to 1/2 inch thick disks.  If you have time to burn, sauté disks in 1 Tbsp olive oil and 1 Tbsp balsamic vinegar for ~ 5 minutes.  Then place soft disks on a baking sheet (or 2 if need be).

If you don’t have that kinda’ time on your hands, just drizzle olive oil and balsamic over disks on a baking sheet.

Scoop heaping spoonful of Goat Cheese, Lentil and Swiss Chard Lasagna filling on to each (or if you are really pressed for time, scoop drained canned lentils + salt and pepper on to each)

Then sprinkle parmesan cheese over each disk and bake on 375 F for ~ 20 minutes.

Stuffed Eggplants Yums are EGGcellent!


RECIPE: Easy, Healthy White Bean Salad

This quick and easy salad recipe comes from my bestie, who happens to be living in Moscow, Russia at the moment. (and it looks like she got it from Elise Bauer at Simply Recipes)

It feeds 4-6 and keeps in the fridge for several days, or if you’re in Mother Russia, it’ll keep in you living room all 9 months of the freezing cold winter!

It only takes 5 minutes to make, so even the busiest of corrupted politicians have time to throw this scrumptious side together.



  • 1 14.5-ounce can white beans, drained but not rinsed (BPA-free cans and organic if you “can”)
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar (red or white)
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste


Preparation:  5 minutes

Chop the onion and squeeze the lemon over the onion (to tamp down the onion). Combine all other ingredients and chill.

You could serve right away, but flavor is better after a few hours.  I find it a bit mild, so I  added arugula for a health boost bonus and a little zip. consider hot sauce or your own favorite spices!