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Shakes, Juices & Smoothies

Baked Curry Cauliflower


  • 1 Large Head of Cauliflower

        (8 Cups cauliflower florets)

  • 5 T. Coconut oil

  • 2 1/2 T. Curry powder

  • 2 t. Garlic powder

  • 1/2 t. Turmeric

  • 1 tsp Himalayan Sea Salt (optional)


  • Pre-heat oven to 350' F.

  • In a large bowl mix bite sized florets w coconut oil until coated.

  • Mix dry ingredients together.

  • Sprinkle dry mixture on florets while stirring to evenly coat them with spices.

  • Spread cauliflower onto glass baking dish and bake for 45-50 mins, stirring every 15 mins to evenly bake.

  • Enjoy!

Boiled Cabbage & Avocado


  • Boiled cabbage

  • Half avocado chunks

  • 2 tbsp Hemp Hearts

  • Himalayan Sea Salt (optional)


  • Layer boiled cabbage, hemp hearts & avocado

  • Sprinkle with Himalayan Sea Salt to taste

  • Enjoy!

Bok Choy Stir Fry


  • 1 bunch bok choy

  • 2 tablespoons olive oil

  • 2 cloves garlic, diced

  • ½ red or yellow bell pepper, diced

  • Pinch of sea salt


  • Wash bok choy & separate greens from stems.

  • Chop stems into smaller pieces.

  • Heat oil in a skillet and add garlic, sauté

        for 1 minute.

  • Add bell pepper and cook for 2 minutes.

  • Add stems of bok choy and sea salt

  • Cook until stems become tender.

  • Add greens, cook until wilted & enjoy!

Butternut Squash & Kale



  • Butternut squash, 2 lbs
  • 2 T coconut oil
  • 12 (Dinosaur) Kale leaves
  • 1 T raw sugar (optional) to bring out

        sweetness of squash.

  • Heat oil over med low heat in big sauté pan.
  • Slide in big bite sized squash, careful of oil splashing.

  • Stir to coat oil on squash. Let simmer.

  • Stir occasionally to prevent squash from sticking.

  • Wash and strip kale leaves off of thick stem, then slice kale.

  • Add leaves to squash, stir a couple more minutes.

  • Add sugar if desired.

  • Enjoy! The squash helps curb sweet cravings.

Cranberry Relish


  • 1 12 oz. bag of whole fresh cranberries

  • 1 navel orange

  • 3/4 c. sugar

  • 1/2-1 t. orange zest (optional)


  • Wash, drain and dry cranberries.

  • Wash and dry orange.

  • Zest orange rind with a grater on the peel.

  • Use 1/2 t. to 1 t. of zest.

  • Peel, seed and divide orange into sections.

  • Add several sections w 1/3 the cranberries to food processor and pulse until chopped into small pieces.

  • Repeat two more times.

  • Add zest and sugar and stir into cranberries.

  • Best if used next day so flavors may meld.

  • Store in refrigerator & enjoy!

  • Lasts approx. 4 days.

Cranberry Apple Sweet Potato Bake (Paleo & Vegan)


  • 4 large sweet potatoes, peeled and diced

  • 2 apples, peeled and diced

  • 1/2 cup fresh cranberries

  • 2 tsp ground cinnamon

  • 2 tbsp coconut oil

  • Pinch of sea salt


  • Preheat oven to 375°F

  • Grease a large baking dish with coconut oil

  • Peel and chop apples and sweet potatoes into 1/2” pieces

  • Place half of the apple and sweet potato mixture into the greased baking dish

  • Sprinkle with 1/4 cup of cranberries, 1 tsp cinnamon, and a pinch of sea salt

  • Add remaining apples and sweet potatoes

  • Sprinkle with remaining 1/4 cup of cranberries, 1 tsp cinnamon, and a pinch of sea salt

  • Top with a drizzle of coconut oil
    Cover with aluminum foil 

  • Bake for 60 minutes or until the potatoes and apples have softened

  • Serve and enjoy!

Roasted Chickpeas


  • 1 can chickpeas (garbanzo beans)

  • 1 ½ tbsp grapeseed oil

  • ½ tsp Himalayan sea salt

  • ½ tsp paprika

  • Dash of cayenne

  • ¼ tsp cumin

  • ¼ tsp garlic powder



  • Preheat oven to 400 degrees

  • Mix all ingredients in a bowl

  • Stir until well coated

  • Spread chickpeas on a baking pan

  • Bake at 400 degrees for about 20 minutes

  • Enjoy!

Candied Carrots


  • 8 large carrots, peeled & chopped into 1/2" pieces

  • 4 dates, pitted and chopped

  • 2 tbsp melted butter or coconut oil

  • Himalayan sea salt to taste



  1. Preheat oven to 375 degrees Fahrenheit

  2. Place the carrots and dates into an oven-safe dish, and top with the melted butter or coconut oil. Toss to coat, and sprinkle with sea salt to taste.

  3. Bake for approximately 20-30 minutes or until the carrots are fork-tender.

Source: Diane Sanfilippo from Practical Paleo

Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland

Garlicky Sweet Potatoes & Greens 


  • 2 Sweet potatoes, large, cubed

  • head of green cabbage, chopped

  • bunch of fresh collard greens, chopped

  • 1 onion, chopped

  • 4 cloves garlic (or more), minced

  • Sea salt

  • Pepper, ground

  • Coconut oil


  • Melt coconut oil in large saute pan over medium low heat, add onion & garlic, stir often, cook until translucent

  • Add chopped cabbage, cook covered but stir often.

  • Add coconut oil to another saute pan and stir in cubed sweet potato so it is coated with oil. Cook until some potato pieces become golden brown.

  • Add chopped collards to potatoes & cabbage, continue to cook 5-10 mins.

  • Add sea salt and fresh ground pepper to both pans, stir and combine all ingredients in a large serving bowl.

  • Enjoy your feast! Even those who don't really like veggies love this! Packed with nutrients. Not only is it beautiful on your plate, but it beautifully nourishes your body!

Lemon Broccoli with Avocado



  • 2 bunches broccoli

  • 1 lemon, juiced

  • 1 tablespoon olive oil

  • ¼ teaspoon sea salt

  • 1 avocado

  • Chop broccoli into bite-size pieces, keeping stems separate from crowns.

  • Fill a pot with 1 inch of water, place a steamer basket inside, cover and heat to boiling. Add stem pieces and steam for 2 minutes. Then add crown pieces, cover and steam for 5 minutes while you prepare other ingredients.

  • In a mixing bowl, combine lemon juice, olive oil and salt.

  • Chop the avocado into chunks and add to the bowl.

  • Add the warm broccoli to the bowl, mix gently and serve.

Simple Roasted Asparagus


  • 1lb. Asparagus

  • 3/4 tsp Pink Himalayan Sea salt

  • 1/4 garlic powder

  • Black pepper, optional

  • 1 tbsp olive oil

  • Aged balsamic vinegar, optional



  • Heat oven to 400. Raise shelf to highest level in oven.

  • Wash and dry asparagus, trim thick ends off.

  • Place in a gallon zip lock bag.

  • Drizzle 1 tbsp Olive oil on asparagus to coat evenly.

  • Lay asparagus on baking sheet.

  • Sprinkle evenly with sea salt and garlic powder. Add pepper if desired.

  • Roast 10 mins.

  • Drizzle with aged balsamic vinegar, optional.

Swiss Chard


  • 10-12 Swiss Chard leaves

  • 1/2 white onion

  • Olive oil

  • Veggie Broth

  • Granulated kelp


  • Warm olive oil in pan, then sauté chopped onion.

  • Wash chard. Strip Swiss chard leaves from the stems.

  • Roll up and slice or chop leaves. Add to onions. Add veggie broth and simmer. Ready to eat when wilted.

  • Add granulated kelp as seasoning.

  • Serve and enjoy!

Zucchini & Summer Squash



  • Zucchini

  • Summer Squash

  • Paremesan cheese or nutritional yeast

  • Himalayan Sea Salt (to taste)


  • Wash and dry squash and zucchini. Slice thinly and grill or add to a pan with oil of choice. Don't cook to long, flip when slightly tan. 

  • Sprinkle with salt, nutritional yeast or Parmesan cheese and enjoy!  I also use these instead of noodles for a home made lasagne. Yum!

Warm Paleo BBB Salad: Bacon, Beets & Brussels Sprouts Relish


  • 6 beets, washed and cubed into small pieces

  • 24 brussels sprouts, washed

  • 16 oz grass-fed organic bacon

  • 5 cloves garlic, chopped

  • 1 tsp dried thyme

  • 1/4 tsp black pepper 

  • 1/2 tsp himalayan sea salt

  • 1/2 cup pistachios, toasted


  • Preheat oven to 350°F

  • Line a baking sheet with aluminum foil

  • Arrange bacon on covered baking sheet

  • Bake bacon for 20 minutes until crispy, then set aside on plate to cool

  • Combine beets, brussels sprouts, and garlic in large roasting pan

  • Sprinkle with dried thyme, salt, pepper, and remaining bacon fat if desired

  • Mix thoroughly

  • Roast in oven for 45 minutes or until slightly caramelized 

  • Toast pistachios in a small pan on the stovetop over medium heat

  • Transfer beet and brussels sprout mixture into a large bowl or serving dish

  • Crumble the cooled bacon and add to mixture top with pistachios 

  • Toss it all together and enjoy! 

Kale Pesto


  • 6 T. Olive oil

  • 6 raw cashews

  • 1 small clove garlic

  • 4 dinosaur kale leaves, stems remover

  • 1/2 t. Nutritional yeast flakes 

  • 1/4 t. A. Vogel Herbamare 



  • Blend in Magic Bullet

  • Top with roasted squash seeds. 

  • Serve with rice crackers to be gluten free.

  • Enjoy!

Autumn Pumpkin Soup


  • 4 c bone broth

  • 1 (15 oz) can unsweetened pumpkin puree (about 1.75 cups total)

  • 1/2 c full-fat canned coconut milk or heavy cream

  • 1 tbsp maple syrup 

  • ½ tbsp olive oil

  • 1 tbsp minced garlic

  • 1 tsp ground ginger

  • 1 sweet onion, diced

  • 1 tsp Himalayan sea salt



  1. Heat grass-fed butter in a large pot over medium heat. Add onion and sauté for 5-10 minutes. Add garlic and ginger then cook for approximately 1 more minute while stirring.

  2. Add bone broth and pumpkin puree. Turn the heat up to high and bring mixture to a boil. Cover and reduce heat to low and simmer for 20-25 minutes.

  3. Stir in maple syrup, coconut milk, and sea salt.

  4. Remove pot from heat and blend mixture to puree the soup until smooth. (Be careful, as mixture will be hot!)

  5. Garnish to taste if desired.

  6. Serve and enjoy!

Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Healthy Recipes Nutrition Maitland
Pumpkin Soup and Garnish
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