This BEAUTIFUL, seasonal and bright salad is a great dinner to throw on the table on a Sunday night when you are in the mood for something easy, light and really flavorful!

• Organic arugula
• 1 Organic avocado, cubed
• Organic wild raspberries,
• Chopped organic, free range baked chicken (easy baked chicken recipe…in oven for 30 min w/ salt, pepper, garlic, paprika, covered with parchment paper)
• Extra Virgin olive oil, lemon, salt pepper to taste

Served this salad with my cauliflower soup recipe, some gluten free bread…and a much needed Sunday night glass of organic red wine.

Delish.

If you know me, you know about 4 of my every 5 of meals will include quinoa.  Quinoa is cooked and eaten similar to a grain, but is actually a seed! Packed with protein, quinoa is a superfood and ideal for gluten-free and vegans alike.  It is also high in iron, calcium, magnesium, manganese, and fiber!  Yep, kind of obsessed…

So, tonight we made quinoa patties!  No need for a bun, these guys were super fun and easy to make, and such a new and novel way of eating my staple quinoa bowl.

Organic Quinoa Patties

• Preheat over to 375 degrees
• Cook 2 cups quinoa and mix with 3 organic beaten eggs in stirring bowl
• Combine chopped organic chives, yellow onion, zucchini,  lotsa garlic, paprika, pink sea salt and pepper (get creative, chop and add whatever!)
• I mixed in a few scoops of coconut flower as a congealing agent; it added a rich flavor.  You could use almond flour, rice flour, etc.; keeping it gluten free.
• Bake quinoa patties for about 20-25 minutes or until just browning, and flipping occasionally.
• I topped mine with avocado.  Would be delicious to pile on sauteed red onions, roasted red peppers, greens.  Also thinking a homemade chili lime sauce would be bomb.
• Serve with a yummy oven roasted veggie for a warm and delicious meal.

         Over the past 6 months I have become soup obsessed.  Think about it… all whole food ingredients, easily digestible, high in retained nutrients, and super quick and easy to throw together.  To me, almost any vegetable makes for an amazing, gluten-free creamy soup, without adding ANY dairy or added sugar.  Tonight I made my favorite Curried Butternut Squash soup.  

Organic Gluten/Dairy Free Curried Butternut Squash Soup

• Cubed organic butternut squash (I roasted it yesterday…30 min in 400 degree oven in coconut oil, sea salt, pepper)
• 2 cups organic low-sodium vegetable broth
• Chopped organic red onion
• 1 tsp organic curry powder
• 2 cloves organic garlic

Simmer chopped onions in vegetable broth for 5-10 min or until translucent.  Add curry powder, garlic, dash of sea salt and pepper.  Toss in squash and cover pot for 10-15 min or until squash is very soft.  Turn off heat and blend with hand blender until smooth.  And done.  No cream.  No sugar.  Absolutely delicious.