Let Chef Stephanie custom tailor recipes to meet your specific nutritional needs.

1 bag frozen peas
1 bag frozen edemombe
sea salt & pepper blend
fat free greek yogurt
red pepper flakes
olive oil
In a processor blend all the ingredients well until nice and creamy. Add yogurt to make it creamier.
Serve with toasted pita chips or favorite roasted or raw veggies.
This can also be spread on toasted baguette slices and topped with a slice of sundried tomato or ovenroasted cherry tomato.

1 ea garlic clove, chopped
4 ea turkey bacon slices
¼ c chives, chopped
4 Tbl olive oil
1 ea cauliflower head, separated to bite sized pieces
1 c seasoned breadcrumbs
1/8 c capers
½ c 2% milk
¼ c fat free greek yogurt
¾ c gruyere cheese, shredded
1 ea egg white
1 tsp gluten-free flour or chick pea flour
red pepper flakes
sea salt & pepper blend

Preheat oven to 400°F. Arrange bacon on lined baking sheet. Bake until crisp, 10 – 12 minutes. Set aside to cool. Crumble bacon.
Lower the oven temperature to 350°F. Spray 9 x 9 baking dish with a non-stick spray. Set aside.
Bring medium saucepan of water to a boil over medium heat. Add cauliflower and cook for 2 minutes. Drain well in colander until dry.
In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic and breadcrumbs, stirring constantly as not to burn, until garlic is lightly browned & the breadcrumbs are nicely toasted. 1 to 2 minutes.
In a medium bowl, combine milk, yogurt, egg white and flour. Add cauliflower, bacon, capers, ½ cup of cheese, ¾ cup of breadcrumbs. Season with salt & pepper last to taste. Pour mixture into prepared baking dish. Sprinkle with remaining breadcrumbs & cheese.
Bake for 35-40 minutes, until the cheese has melted and the top is golden brown.

1 cup white wine vinegar
1 cup reduced sodium tamari
½ cup brown sugar
3 ea garlic cloves (crushed)
3 ea bay leaf
¾ ea red pepper flakes
pepper blend

In a large dutch oven, combine vinegar, tamari, brown sugar, cloves, and bay leaves.
Marinade chicken for an hour or two.
Then add 2 cups broth. Allow to reduce to a glaze.

Option 2: remove chicken. Add four (4) parsnips, two (2) or three (3) carrots.
Allow to soften in liquid. Puree entire mixture.