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Cabbage Pancakes with Poached Eggs


Cabbage Pancakes

  • 5 cups shredded green cabbage
  • ½ large red onion, thinly sliced
  • 1 bunch scallions, roots removed, thinly sliced on the diagonal
  • ½ teaspoon sea salt
  • cup cassava flour
  • ½ teaspoon baking powder
  • 4 eggs
  • 3 tablespoons avocado oil

Coconut Chile Sauce

  • cup avocado mayonnaise
  • ¼ cup canned full-fat coconut milk
  • 1 tablespoon organic rice vinegar or coconut vinegar
  • ½ teaspoon sesame oil
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon chile flakes

Poached Eggs

  • 4 eggs (or can be doubled for 2 eggs per person)
  • 1 teaspoon salt
  • 2 tablespoons organic rice vinegar or coconut vinegar


  • Fresh chives, chopped (optional)



1. Start by making the pancakes: In a large mixing bowl, combine the cabbage, red onions, scallions, sea salt, cassava flour, and baking powder. Use your hands to mix well. Beat the eggs and add to the mixing bowl. Mix well and set...

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Roasted Garlic Cottage Cheese Alfredo Sauce


  • 1 cup lactose-free cottage cheese (such as Good Culture or Green Valley Organics)
  • 1 head garlic
  • 1 1/2 cups unsweetened cashew milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons ghee
  • Sea salt and freshly ground pepper to taste
  • ¼ teaspoon freshly ground nutmeg
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon Healthy in a Hurry Cajun Seasoning
  • 2 8-ounce boxes grain-free pasta (such as chickpea or cassava), cooked al dente
  • Optional: fresh parsley or basil for garnish

Dairy-Free (DF) Option: Use dairy-free ricotta and butter brands such as Miyokos and Kite Hill


  1. Preheat your oven to 400°F (200°C).
  2. Cut the top off a head of garlic to expose the tops of the cloves.
  3. Drizzle with olive oil, wrap and cover tightly with tin foil, and roast for about 30-40 minutes until the garlic is soft and fragrant. Allow to cool, then squeeze out the roasted garlic cloves.
  4. While the garlic roasts, season...
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Mediterranean Lemon Chicken Soup

healthy recipes rise soup Apr 12, 2024


  •  1 tablespoon olive oil
  • 1 large shallot, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 2 small zucchini, grated
  • 1 teaspoon fresh thyme, plus extra for garnish
  • 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
  • 5 cups chicken broth
  • 2 pasture-raised egg yolks*
  • 3 large lemons, juiced (about cup)
  • 3 cups cauliflower rice
  • ¼ teaspoon fresh ground black pepper



1. Melt the olive oil in a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.

2. Add the grated zucchini and cook for another minute until softened.

3. Add the thyme, chicken, and broth. Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.

4. While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl. Make sure that one of the bowls is large enough to add some liquid from the hot...

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Gut Support Smoothie by Dr. Hyman


  •  1 scoop Farmacy Super Simple Grassfed Vanilla Protein (or any no-sugar-added vanilla protein powder)
  • ½ cup ice cubes
  • 1 cup flaxseed milk or any other nut milk, unsweetened
  • ¼ cup plain Greek yogurt or plain coconut yogurt
  • ¼ cup blueberries (fresh or frozen)
  • 1 cup packed spinach
  • ½ cup broccoli sprouts
  • cup chopped jicama
  • ½ large lemon, with pulp, skin removed
  • 1 teaspoon chia seeds


1. Add all of the smoothie base ingredients into a blender and purée until smooth.

2. To serve, pour the smoothie into a cup, add any desired garnish, and enjoy!


To learn more about Dr. Mark Hyman click here.

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Baked Apples with Cinnamon Oatmeal Crumble


  • 4 organic apples (Pink Lady, Fuji, and Granny Smith are all great options)
  • 1/4 cup coconut oil
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped walnuts or pecans
  • 1 tsp stevia, monk fruit extract, or other low-sugar sweetener (to taste)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt



  1. Preheat oven to 350F.
  2. Peel and core each apple, making a large well in the center, and arrange prepared apples in a glass baking dish. (You may need to remove a thin slice of apple from the bottom of each one to help it stand upright in the dish.)
  3. In a medium mixing bowl, stir together the oats, chopped nuts, sweetener, spices, and salt; cut in the coconut oil until evenly combined.
  4. Spoon 1/4 of the oat crumble mixture into each apple, topping the apples with any extra.
  5. Bake in the preheated oven until apples are tender and filling is toasted and bubbling, about 30 minutes.
  6. Allow to...
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Crowd-Pleasing Cioppino



  • 2 tablespoons coconut oil
  • 1 onion chopped
  • 1 celery stalk chopped
  • 3 tablespoons shallots chopped
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 bay leaf
  • 5 garlic cloves minced
  • 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
  • 1 16-ounce can tomato sauce
  • 3 cups vegetable broth
  • 1 pound white firm fish (sea bass, halibut, cod), cubed
  • 1 pound large shrimp uncooked, peeled, and deveined
  • 1 pound clams or mussels
  • 1/2 pound bay scallops
  • salt and pepper to taste
  • 3 tablespoons fresh parsley chopped



  1. In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
  2. Add garlic, and cook for 1 more minute.
  3. Add tomatoes, tomato sauce, and vegetable broth....
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Air Fryer Asian Glazed Chicken Thighs


  • 8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
  • 1/4 cup low sodium soy sauce
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 3 cloves garlic, crushed
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon fresh grated ginger
  • 1 scallion, green only sliced for garnish



  1. In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
  2. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
  3. Reserve the remaining sauce for later.
  4. Preheat the air fryer to 400F.
  5. Remove the chicken from the marinade and transfer to the air fryer basket.
  6. Cook in batches 14 minutes, turning halfway until cooked through in the center.
  7. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and...
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Salmon Poke Bowl


  • 4 ounces kelp noodles
  • 1 tablespoon dry wakame seaweed
  • 1 tablespoon avocado mayonnaise
  • 1 teaspoon hot sauce, unsweetened
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds, divided
  • 4 ounces sushi-grade salmon, skinless
  • 2 Persian cucumbers, sliced into thin rounds
  • ¼ large avocado, thinly sliced
  • 1 teaspoon low-sodium tamari
  • Pickled ginger, unsweetened (optional)



1. In a large bowl, add the kelp noodles along with enough room temperature filtered water to cover the noodles. Repeat in a separate bowl with the seaweed and allow each to soak for at least 10 minutes while preparing the remaining components.

2. Mix the avocado mayonnaise, hot sauce, sesame oil, and half of the sesame seeds into a large bowl. If you’d prefer to avoid totally raw salmon, sear each side for a couple minutes over medium-high heat before continuing to the next step

3. Cut the salmon into bite-sized pieces and stir together with the spicy mayonnaise....

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Chipotle Stuffed Peppers


  • 1 cup cashews
  • 1 tomato
  • 1 Tbsp chipotle powder
  • 1 tsp chili powder
  • ¼ cup lemon juice
  • 1 tsp tamari
Filling Ingredients
  • 2 cups mushrooms, chopped
  • ½ cup green onions, chopped
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
Final Entree:
  • 2 red bell peppers, sliced and deseeded



  1. Blend all sauce ingredients on high. 
  2. Toss together the sauce and the filling ingredients.
  3. Fill the pepper halves with ¼ each of the filling.
  4. For cooking, you have 3 options:
    #1 - Place them in the dehydrator at 118°F for 4 hours.
    #2 - BBQ on medium heat for 8-10 minutes until vegetables are soft.
    #3 - Bake at 350°F for 20 minutes.


Check out other recipes by Chef Jenny Ross here.

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Garden Pesto Chicken Pasta


Noodles & Veggies

  • 2 tablespoons avocado oil
  • 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
  • 1 cup white onion, finely diced
  • 1 ½ cups cooking liquid such as bone broth or water
  • 1 cup canned coconut milk
  • 1 bunch asparagus, sliced into ¼-inch rounds
  • 4 large zucchini, spiralized into noodles or ribboned with a peeler
  • chili pepper, thinly sliced (optional - I used a fresno chili)
  • 6 ounces buckwheat soba noodles


  • 3 ounces basil leaves
  • 5 garlic cloves
  • ¼ cup nuts, such as almonds or walnuts
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup nutritional yeast
  • ¼ cup olive oil

Optional Garnish

  • Sprinkle of sliced raw almonds



1. Place a large pan over medium heat and warm the avocado oil. Pat the chicken thighs dry with a paper towel. Once the oil is hot, add the chicken thighs and brown on all sides for about 10 minutes.

2. Add the diced onion to the chicken and...

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