Well I’ve gone and done it again, I’ve been a bad blogger all year long and am now trying to make up for it at the end of the year with some holiday recipes. For those of you who have said what where’s my recipes, I am sorry. Life has been rolling through like a freight train and sitting down to edit and post has been a challenge. I am still updating the Instagram quite often so check that out if you need some inspiration for some healthy meals!

This year has been a lot of first for me, spent the summer in Sweden cooking, built some furniture and have been really thinking about getting back into some of my personal passions and picking up that paint brush and creating work again.

When I started this blog it was my creative outlet, my space to share my creations in a way that everyone could relate to, through food. Recently though I have gotten the bug to start sharing through different mediums, I am still cooking everyday but you may just see a new Instagram dedicated to my art coming next year.

Let’s talk about food though. I am still eating fresh whole alkaline foods but have recently delved into the world of low carb as well. Mainly, I was curious as to what it would do for me and my body. I am not on keto nor am I trying to only eat 1 net carb a day but through thinking about this new aspect of eating for health it did make me recognize that although I wasn’t eating processed sugar, I was still consuming a LOT of natural sugars. My body is super sensitive to sugar in any form, but to me natural sugar was just fine right?? Turns out not really. I do still eat fruit on occasion but am not downing it for every snack and loading every smoothie with bananas, apples, and berries. I am not throwing honey or maple syrup in everything and I only on rare occasions eat pasta or bread (it has to be made at the place I am at for me to even try it). So what has this done for me? It has made me feel better. I don’t have any bloat, when I do eat something sweet, even an apple, it tastes so much better and according to my recent blood work, I am in outstanding health. I don’t say no to treats I want but I am more conscious of what I am consuming and in the long run that makes me feel better and I can more easily pinpoint those things that really just make me feel like crap.

So with Thanksgiving and its carb loaded feast slowly making its way towards us, here is a little recipe that is both delicious but also a bit on the healthy side. This recipe grills the brussels sprouts and the onions but you can always roast them in the oven if you are in a cold climate. Enjoy and Healthy Eating!

Grilled Brussels Sprouts, Green Apple, Almond and Blue Cheese Salad

1 bag Brussels Sprouts, halved

1 Red Onion, Sliced into rounds

1 tbs Olive Oil

1 tsp Smoked Paprika

Pink Himalayan Sea Salt

1 Green Apple, Diced

1/2 cup Almonds, chopped

1/2 cup Crumbled Blue Cheese

1/4 cup Apple Cider Vinegar

1 tsp Honey, Maple Syrup or Monk Fruit syrup (my new fav)

1 tbs Whole Grain Mustard

Preheat the grill, toss the halved brussels sprouts and round slices of onion in the oil, salt and paprika. Grill for 15-20 minutes until they are cooked through and have some char.

Meanwhile, in a small saucepan, add the apple cider vinegar and honey. Simmer on low until heated through and a bit cooked down, add the mustard and cook for another minute.

Remove the brussels sprouts and onions from the grill, chop the onion roughly and place into a bowl with the brussels sprouts, add the apple, nut, and cider vinegar mixture, tossing to combine. Place in a serving bowl and top with the blue cheese. Enjoy with family and friends!

As you read in my last post I have been neglecting this beautiful project of mine for way too long. Even though the blog has sat dormant I have still be cooking and developing recipes but In truth it is so much simpler to post up a single edited photo to Instagram with a few words then it is to find the time and the inspiration to photograph all of the steps of a recipe, edit them, write the recipe out and then write something clever, witty and engaging to lure you into the post. However, I love writing, I love cooking and I love helping all of you eat healthier.

Growing up in the 80’s and 90’s vegetables were a side dish, often steamed or boiled topped with butter, salt and pepper or my favorite, KETCHUP! (Really, it’s true, I wouldn’t eat anything without ketchup when I was a wee one.) Every one knew that vegetables were good for them but we were not letting the natural flavors shine nor were we very imaginative. I have been a vegetarian since I was 14 years old, I survived by eating sides of what my meat eater parents made, potatoes and green beans more often than not, chips, cookies and pasta. Restaurant eating was pasta primavera or eggplant parm.

Now though the veggie revolution has allowed us to really embrace the many different flavors, cooking methods, and techniques in which you can prepare vegetables. We et their natural flavors shine, we enhance them with seasoning and sauces and not only do we know that they are good for us but they taste good as well!!!!

Previously on the blog, I felt that I needed to create culinary masterpieces for you. Recipes that had multiple ingredients and preparation methods. This new little section is going to go in the opposite for I know how busy we all are and I too struggle during the week to make dinner that is healthy and isn’t pulled from the freezer or ordered out. So hopefully these little ditties will simplify your life and allow you to create delicious meals for yourself and your families.

I make and eat all of the recipes that you see on this blog, my honey is a meat eater so often times he will accompany the dishes with lean meats or fish. Remember, alkaline isn’t about only eating alkaline forming foods, we want a balance - 70% alkaline and 30% acidic, just be smart about those acids loves.

Grilled Asparagus with Miso, Lemon, and Garlic

serves 2

1 Bunch of Asparagus, bottoms trimmed

1 ear of Corn

1 -2 tomatoes, halved

2 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Miso, Lemon and Garlic Sauce

1 tbs Miso Paste

1/4 cup water

1/4 Lemon, juiced

2 tbs Olive Oil

1 tbs Honey

1 Clove Garlic, chopped

Preheat your grill. Toss all of the veggies into a bowl with the olive oil and salt. Grill the asparagus, corn and tomatoes, cut side down until brown with a little bit of char (I love a little char on my grilled veggies).

Meanwhile, in a saucepan, heat the olive oil over medium high heat. Add the garlic and saute until fragrant. Stir in the miso paste, water, and honey bringing to a simmer. Continue to stir so it doesn’t burn. Stir in the lemon juice and add a little more water if too thick.

Cut the corn off of the ear and plate the grilled asparagus, corn and tomatoes. Top with the Miso, Lemon and Garlic Sauce, a little bit of feta if so desired and some parsley. Enjoy and healthy eating!!