Shakes have become my healthy meal option on the go. After a good workout or running out the door, my daily routine includes a nutritious shake of some kind. Adding protein to a shake can be difficult since many of the powders on the market are filled with junk and not gluten-free.

Sunwarrior is a clean plant based protein and natural supplement option. Sunwarrior offers a large selection of products with items the are raw, organic or all-natural. Can’t beat an option that is gluten-free, soy free, non-gmo, dairy free and vegan.

Many different options are available:

Classic Protein is made from fermented brown rice. This simple formula is suggested for those with food allergies and our more granola customers.
Warrior Blend is a synergistic combination of pea, goji berry, and hemp proteins with the bonus of medium chain triglycerides from coconut. Warrior Blend has a slightly better amino acid profile and includes the anti-inflammatory power of coconut to speed recovery.

Classic Plus relies on brown rice, pea, quinoa, chia, and amaranth for ancient grain goodness without the gluten or carbs. It has a similar amino acid profile to Warrior Blend, but a slightly different texture and flavor.

Read more about this product or buy online at:

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Stir Fry Chinese Eggplant

Eggplant works great in many dishes. This is one of my favorites.

4 Long Chinese Eggplants
1/4 Cup Gluten- Free Soy Sauce
1/4 Cup Gluten-Free Hoisin Sauce
1 Tablespoon Oil

Start by cutting the eggplant up into rounds. Add eggplant into a large heated pan with oil. Heat over medium high heat for a few minutes until eggplant begins to brown and then add soy and hoisin sauce. Lower heat and continue to cook and toss until eggplant begins to get soft. Enjoy hot!


Carrots for Breakfast

One of the most common brunch side dishes is potatoes like hash-browns or some type of starchy breakfast potatoes. This recipe uses carrots to replace a common potato dish.

2 jumbo carrots (or 5 medium)
1 tsp salt
1 tbs olive oil
1/4 water

Start by dicing up the carrots into small squares. Heat a large pan with the olive oil. Once hot slowly add in the diced carrots. Cook the carrots over medium high until they start to caramelize on the outside. After a few minutes when the carrots start to stick to the pan pour in the water. The steam from the water will soften the inside of the carrots. Once the water evaporates after about a minute or two place the carrots in a well sprayed or oiled baking dish. Place in a 450° oven for 10 minutes. This will make them nice and crispy. Serve hot with eggs and enjoy.



Paleo Meenut Butter

I continue to sample new products that are paleo and fit into a whole30 life style. I have been hooked on nut butter forever. As a kid I loved peanut butter but since peanuts nuts are not considered paleo I have switched to sunflower and almond butter. If your read the ingredients on most nut butter you will find that they normally have sugar and other not so good junk in it. I learned about paleo meenut butter online and was very excited to give it a try.

Meenut butter is a combination of nuts and coconut into a wonderful nut butter. No added sugar and made with all local ingredients. It has a wonderful consistency that is slightly sweet and slightly salty. It worked great in my morning smoothies and  as a snack with carrots and apples. Filled with all the good stuff to keep you going all day. One serving has 5 grams of protein and only 1 gram of sugar! They have great recipe ideas listed on their site include cookies, cupcakes and savory treats.

INGREDIENTS (Quadruple Nut Power): California Almonds, California Organic Walnuts,Pecans, Organic Macadamia Nuts, Organic Coconut; Contains 2% or less of: Organic Golden Flax Seeds, Organic Sunflower Seeds, Sonoma Sea Salt;


You can find meenut butter in some stores across the country or buy online at: 

They have a great selection of goodies to choose from. Makes a great treat or gift for anyone.

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Stewed Okra

I recently started loving okra. My mom always hated it so I never had it growing up. It reminds be of a giant green beans in a way but super juicy. It has slime like texture inside which takes some getting use to but when cooking with it that liquid really helps thicken any sauce naturally. This is one of Jays favorite veggie dishes so I make it a lot in the fall when Okra is in season.

1 Pound Fresh Okra
1 Tablespoon Oil
1/2 Cup Tomato Sauce (can also be crushed tomato)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Wine / Hard Cider or Water

Start by washing the okra and cutting into 1/2 inch size chunks. Add oil to pan and heat. Toss in Okra, salt, pepper and cook over high heat for 5 minutes on high. Add wine or cider and lower heat to medium. Now add tomato sauce and mix gently. Cook for another 10-15 minutes over medium heat until sauce thickens and okra becomes soft. Serve hot as a side dish with any protein.


Red Quinoa Salad

Quinoa really is a super food. Treat it like rice but it has 9g of protein. It is good on its own or as a side.


1 cup red quinoa
1 cup cherry tomatoes sliced in half
2 cups Water
1/2 cup cilantro
1/2 Lime

1 Tablespoon Olive Oil
Salt and Pepper

Cook the quinoa as instructed. I prefer 1:2 ratio. For every one cup quinoa I use two cups water. Once cooked let cool in large bowl. Add cilantro, tomatoes, olive oil and lime. Toss well and serve.


Surprising Strawberry Sauce

I love ice cream. I can eat simple vanilla ice cream all day. To kick it up a notch and make ice cream a bit more special I have come up with a great sauce to top your next bowl with. Using balsamic vinegar with dessert leaves everyone curious what they are tasting. Something about the sweet, sour acidic flavor matches very well with sweet cream desserts.


1/2 Pound Fresh Strawberry Sliced

2 Tbs Sugar

1 oz Red Wine

2 tsp Good Balsamic

Add strawberries to pot along with sugar. Turn the heat on low and stir. Add wine and balsamic. Cook on low continuing to stir. Your looking for the berries to get soft and the liquid to reduce and thicken. Remove from heat and cool. Top ice cream or cheese cake with sauce. Enjoy!


Carrot Tsimus

Tsimus is a very traditional passover dish. The idea of a sweet side dish to go with the festive spring time meal. This recipe can made a million ways. I wanted to make my version healthy, paleo and easy to do. Using a slow cooker made that possible.


2 Pounds Carrots

1 Onion

10 Prunes

2 Tbs Honey

1/4 Water

Pinch Salt

Start by chopping carrots into big round and place in slow cooker. Slice onion and lightly brown in a pan. Add the browned onion’s to the carrots in the slow cooker. Now, chop the prunes and mix into the content in the slow cooker. Finally add salt, honey and water. Mix and place cover on top. Cook on low for 10 hours. Serve hot as a side dish to any protein.


Mexican Shrimp Cocktail

Mexican shrimp cocktail is a bit different then tradition ship cocktail you find in a seafood restaurant. It is more like a cold soup. It can be served as an appetizer or meal with a few fun sides.

1 lb Shrimp
1 1/2 Cups Clamata Juice
1 Avocado Diced
1/2 Red Onion Diced
1/3 Cup Ketchup
1 TBS Mustard
1/4 Cup Traditional Bottled Cocktail Sauce (or 1 TBS horseradish)
1/2 Cup Cilantro
Salt and Pepper to taste

Start by coating the shrimp in salt and pepper. Cook the shrimp off quickly on a hot pan until pick. Once shrimp are done remove from pan and cool in fridge. Now, in a separate whisk together clamata juice, ketchup, mustard and cocktail sauce. Then add onion, avocado and cilantro and mix it all together. When shrimp is cool, add to bowl of sauce and combine. Serve cold and enjoy!



Baba Ghanoush

This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.


2 Eggplant

6 Garlic Cloves

2 Tbs Tahini Paste

1 tsp Salt

1 Tbs Oil or Spay

Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.