The biggest misunderstanding I come across, mostly by those still under the influence of highly processed carbs, is that eating healthy is an exercise in deprivation and misery.

That is true for dieting but not for eating a healthy diet.

“Why would I want to be healthier and live longer if I’m going to be miserable” is the most common rebuttal I hear.

I like to emphasize to unhealthy and/or overweight eaters that your body will adapt to whatever you feed it. Why not feed it foods that lead to health rather than to disease.

Personally, I find it fascinating to see how own my body responds to unhealthy foods that I have cut out of my eating habits over the years.

To this day, I become physically nauseated when someone sits next to me with a bag full of fast food, like a McDonald’s burger and fries…something I ate fairly often in my 20s. Quite a powerful message.

Hopefully, if you are still hesitant to take that first, or next, step towards healthier eating habits, these recipes will empower and inspire you to make a change.

These are some of my favorite recipes that provide creamy textures or sweet flavors and provide natural healthy nutrients. Most are written to serve 2 and take only about 5 to 10 minutes to make.

Let’s start off with dessert!


Caramelized Almondine Nectarines

this recipe can be use with any fruit; be creative!

2 to 3 teaspoons ghee, organic (or clarified organic butter)
2 nectarines, diced
½ cup fresh blueberries
1 tablespoon almonds, shaved

Heat ghee in a small skillet on medium-low, add nectarines. Cook for 5 to 7 minutes or until fruit is very soft; stir periodically to keep fruit from burning. Add blueberries and almonds; cook 1 to 2 more minutes. Serve.

Hot Choco-Coco Bananas

2 to 3 teaspoons coconut oil
2 bananas, diced
¼ cup pecans, chopped
1 tablespoon dark chocolate (at least 75% cacao), grated or shaved
1 tablespoon coconut flakes, unsweetened

Heat coconut oil in a small skillet on medium-low, add bananas. Cook for 5 to 7 minutes or until fruit is very soft; stir periodically to keep fruit from burning. Add pecans and cook 1 to 2 more minutes. Serve in bowl and top with dark chocolate shavings and coconut flakes.


Shredded Carrots with Sun-dried Tomatoes

1 tablespoon extra virgin olive oil
2 large carrots, shredded
¼ cup sun-dried tomatoes, diced
¼ cup walnuts, chopped
Salt & pepper to taste

Heat olive oil in skillet over medium heat; add carrots and sauté approximately 10 to 15 minutes or until carrots are soft (and sweet), stir periodically so they don’t burn. Add sun-dried tomatoes and walnuts, stir and cook 2 to 3 more minutes. Serve alongside scrambled fresh eggs for a yummy and nutrient-dense meal to start your day.

For lots of ideas on incorporating vegetables into your breakfast meal, follow my #veggiebrekky gallery on Instagram.


Creamy Coconut Curry Sauce

I found this recipe on Hollywood Homestead, substituted curry powder for the turmeric and omitted other spices; here’s the link to the original recipe.

3 cans (13.5 oz) coconut milk (I use Goya as it has no added sugar and only 1 preservative)
2 teaspoons salt
3 teaspoons curry powder

Pour coconut milk into a saucepan. Add the salt and curry powder; bring to boil then reduce to a simmer. Let simmer for 15-30 minutes until you get the thickness and flavor you like. Great as a sauce, spread, or dip!


Homemade Mayonnaise

I created this version by combing ideas from several recipes that I tried until I found a combination that I really liked.

The best part of making your own mayo is creating your own favorite flavors; my favorites include chili powder, wasabi, herbs de Provence, curry powder, or ground chipotle.

2 egg yolks
¼ cup red wine vinegar
2 to 4 teaspoons of your favorite spice or herb (more if you like a stronger flavor)
Salt to taste (pinch to ¼ teaspoon)
1 ¼ cup light olive oil (not extra virgin, it’s too strong for this recipe)

Place the egg yolks, vinegar, your favorite spice / herb, and salt in a food processor or blender and mix until combined well. Very slowly, add the oil in a very small stream and/or drop by drop. You will see, and hear, the liquid start to emulsify if you add it slowly. If it doesn’t thicken up, then simply use it as a sauce or dressing! It will still taste great.

The shelf-life is that of the egg, fresh eggs usually last 3 to 4 weeks; store-bought eggs will be less so check the date on the egg carton.

These recipes will definitely leave you wanting….more!

Enjoy 🙂