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Recipe Box


Spaghetti Squash with grilled chicken and avocado tomato salad

Spaghetti Squash with grilled chicken and avocado tomato salad


Spaghetti Squash with grilled chicken and avocado tomato salad

Riced Cauliflower & Shrimp Pilaf

Olive Oil

1 bag riced cauliflower

1/2 cup cooked shrimp

1/2 cup organic frozen peas

1/4 cup red cabbage

1/3 cup yellow onion (diced)

2 cloves of fresh garlic

1/4 teaspoons fine seasalt

1/2 tablespoon of nutritional yeast (pantry fave from Trader Joe's)

1/2 cup fresh parsley


Cooking Instructions:

Heat up skillet and add olive oil, garlic, onion, riced cauliflower, shrimp and parley. Stir all and allow contents to cook for about 6 minutes or until cauliflower is tender enough to eat. Then stir in nutritional yeast, salt, frozen peas. Allow it to cook uncovered for about 4-5 minutes until peas are al dente. Dish is ready to serve.  

Tip: cooked shrimp can be added to to this recipe 5 minutes before serving. Uncooked shrimp however, would be stirred in immediately after skillet is preheated.  ~ Enjoy



What I love about this dish is that it's super simple and it does double duty by being perfect as a lunch or dinner meal. Who doesn't LOVE that! By the way, I tend to cook my quinoa in advance and have it ready in my fridge. It saves time and I that's how I like it.. So here we go with what you'll need: 


  • 1 cup cooked quinoa (tri-colored pictured above)
  • 1/3 cup of sun dried tomatoes
  • 2 cups of uncooked "power greens" (swiss chard, kale, spinach)
  • Grilled chicken (pictured above) or protein of choice (pan sautéed catfish works really well here too)
  • Apple cider vinegar
  • Extra virgin olive oil
  • 1 teaspoon tahini (can omit)
  • pinch of salt & pepper

Directions: No science here kids.. simply put quinoa, sun dried tomatoes, greens in a salad bowl. Add apple cider vinegar, olive oil, tahini, salt and pepper and mix gently. Serve with chicken or fish on top.