Dark Chocolate Zucchini Bread

Well hello all!!  I am back!!  :)

So happy to finally say that!  Thank you to everyone who has stuck with me here at Healing Cuisine and on our Facebook page over the last few months.  I have been away while my "day job" kept me extremely tapped out.   If you remember my posts back in December/January of this year, my husband, Dr. Dave, and I opened our dream business the first week of the new year.  Our natural health clinic is called Triad Health Center and we are located in Greensboro, North Carolina.  I am happy to say I am finally at a place where I can care for our almost 2 years old Austin, manage clients and keep up with posting recipes again.  Yay!  I have a whole list of recipes to share from all the way back in December!  It's about time  :)

Hope you all have been well while I have been away.  I appreciate all the emails you have sent checking in and sharing your pictures of recipes from the archives.

I HAVE EXCITING NEWS!!!
August marks my 4th year anniversary since beginning this blog.  To celebrate, Healing Cuisine is getting a facelift!  Look forward to a BRAND NEW HealingCuisine.com in the coming weeks.  We are putting the final touches on the new design.  Some things to look forward to: simpler sleeker design, better search function, labels & categories for easy searching, easier commenting function, and more!  I hope you'll enjoy the new layout coming to Healing Cuisine in less than two weeks!

And now, on to a NEW RECIPE!  If you're growing zucchini at home this year, you've probably still got it coming out of your ears...  For me, I've made every single zucchini recipe from my archives already this summer (check them out here).  I was in need of something new.  Dr. Dave and I sure love our Advanced Plan zucchini bread, but eating it every week all summer long gets a little boring.  It was time to try making chocolate zucchini bread to fit the Advanced Plan.  Here's what we came up with, and boy is it good!  It has more of a moist cake texture than bread texture, which comes with using almond flour.  It was really good!  And it passed the toddler test!  Austin gobbled it up and asked for more!  I love it when we can take an already healthy grain-free recipe and sneak in vegetables.  Makes me feel like a supermom.  :)

Dark Chocolate Zucchini Bread
Makes 8-12 Servings

1 1/2 cups almond flour
1 1/2 tsp baking soda
1/4 cup raw cacao powder or cocoa powder
2 teaspoons ground cinnamon
1/4 tsp sea salt
1 cup organic zucchini, finely grated
1 egg (room temp)
1/4 cup organic full fat plain Greek yogurt or coconut milk (room temp)
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1 tsp pure liquid stevia
1 tsp apple cider vinegar
1/2 cup raw pecans, chopped (optional)
1/2 cup 73+% dark chocolate chips (optional)

1.)  Preheat oven to 350 degrees F.  Line a medium loaf pan with unbleached parchment paper.  In a large bowl, mix together the almond flour, baking soda, cacao powder, ground cinnamon and sea salt.

2.)  In a medium bowl, whisk the egg until foamy.  Whisk in Greek yogurt, coconut oil, vanilla, stevia and apple cider vinegar until well combined.

3.)  Wrap the grated zucchini in a clean tea towel or 3-4 layers of paper towel.  Over a bowl or sink, squeeze out the excess water from the zucchini.  Shake the zucchini from the towel into the bowl of liquid ingredients.  Stir to combine the grated zucchini.  Stir in the chopped pecans and chocolate chips.

4.)  Fold in the flour mixture and stir until just combined.  Spoon the batter into loaf pan and bake for approximately 30-35 minutes or until a knife inserted into the center comes out clean.  Remove from oven and cool in pan for 10 minutes, then remove the loaf to a wire rack to cool completely before cutting.  Store in fridge in an airtight container.

Guest Post: Mango Mint Sorbet

Today's recipe comes from the kitchen of Dr. B.J. Hardick, co-author of the book Maximized Living Nutrition Plans.  This book outlines the foundation of the Core and Advanced Plans and is what inspired me to change my family's lifestyle, and eventually start Healing Cuisine to share with all of you.

Dr. B.J. needed some menu planning help.  He was throwing a Latin American themed dinner party for his friends.  He wanted the perfect dessert to compliment his other courses.  My mind immediately went to mangoes.  Mango sorbet is a traditional dessert for many of the countries in South America.  And, it's super easy to make at home!  We combined two recipes to create this new spin on mango sorbet, from Fine Cooking and Healing Cuisine.

He didn't know this picture was making it on the blog.... Thanks B.J.!    : )

Mango Mint Sorbet
Makes 8 Servings

8 cups organic mango, diced and frozen
1/2 cup full fat organic Greek yogurt
1/2 tsp fresh orange zest
1/2 cup fresh squeezed organic orange juice
2 tsp fresh mint, chopped

Put frozen fruit, yogurt, orange zest, orange juice, and mint into blender or food processor.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If frozen mangoes don't break down completely, gradually add water as needed through the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.

Leek, Asparagus & Herb Soup

Leek, Asparagus & Herb Soup
Makes About 6 Servings 

1 Tbsp coconut oil
2  medium leeks trimmed, washed and finely chopped
4 clove garlic, minced
1/2 pound new potatoes, scrubbed and diced
2 cups organic vegetable broth, sodium-free
1 1/2 cups fresh asparagus, trimmed and cut into 1/2-inch pieces
2/3 cups snow peas, stemmed and cut into 1/2-inch pieces
3 Tbsp chopped fresh chives, divided
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh dill
2 cups organic unsweetened almond milk
1 Tbsp lemon juice
1/4 tsp sea salt to taste
Fresh pepper, to taste
1/3 cup organic plain Greek yogurt (optional)

1.)  Heat coconut oil in a large saucepan over Medium-Low heat.  Add leeks and cook, stirring often, until softened but not browned, about 5 minutes.  Add garlic and cook, stirring, for 1 minute until fragrant.

2.)  Add potatoes and broth.  Bring to a simmer over Medium-High heat.  Cover and reduce heat to Medium-Low.  Simmer, stirring occasionally, until the potatoes are tender, 15 to 25 minutes.

3.)  Increase heat to Medium-High and stir in asparagus and peas.  Simmer, covered, stirring 2 or 3 times, until just tender, 6-8 minutes.  Remove from heat; stir in chives, parsley, and dill.  Transfer the soup to a blender or food processor and blend until smooth. (this step is optional)

4.)  Return the soup to the pan.  Add almond milk and bring to just below a simmer, stirring, over Medium heat.  Stir in lemon juice, sea salt and pepper.  Ladle into soup bowls.  Garnish each serving with a dollop of Greek yogurt and sprinkling of the remaining fresh herbs.

Raz-Apple Smoothie

A tasty tart and tangy smoothie!

Raz-Apple Smoothie
Makes 1 Serving

1/3 cup organic unsweetened coconut water or almond milk
1 Granny Smith apple, cored, chopped, frozen
1/3 cup organic raspberries, frozen
1/4 cup full-fat organic Greek yogurt or coconut milk
8 drops pure liquid stevia
1 scoop plain or vanilla protein powder
Ice (optional)

Blend together the frozen apple and raspberries with coconut water until smooth.  Add in remaining ingredients and blend until smooth.  Serve immediately.

Creamy Cucumber Salad Dressing

This turned out to be quite the yummy experiment, so had to share!  Usually you'll find the cucumbers under the dressing, but in this case they ARE the dressing!

Cucumber Salad Dressing
Makes 1 1/2 cups

2 cucumbers, chopped
1 cup Healing Cuisine Mayonnaise OR full-fat Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp unsweetened almond milk
2 Tbsp fresh chopped green onion

Add all ingredients to blender.  Puree until smooth.  Taste test (mine needed a little sea salt and fresh pepper, but go with your tongue).  Chill about 1 hour before serving.

Picnic Week: Broccoli Cauliflower Salad

I'm closing out Picnic Recipe Week with a yummy favorite, sure to please the kids.  I've cleaned up the classic broccoli-cauliflower-ranch salad to make it Advanced Plan.  Don't be intimidated at making your own ranch dressing!!  You'll see my recipe below is simple and easy to put together.  (See more easy salad dressing options here.)  Hope you have enjoyed this fun week of summer inspiration!  I sure had fun creating these tasty salads for you!  Enjoy!

Broccoli Cauliflower Salad
Makes 6 Servings

BUTTERMILK RANCH DRESSING
1 cup organic plain Greek yogurt (full-fat)
1 cup raw milk (full-fat)
1 1/2 Tbsp fresh lemon juice
1/4 cup Healing Cuisine Mayonnaise
1 tsp garlic powder
1 Tbsp onion powder
1/2 tsp dried basil
1/2 tsp celery salt
2 Tbsp fresh dill, chopped

2 cups organic cauliflower florets, diced
2 cups organic broccoli florets, diced
1/3 cup organic celery, finely chopped
1/3 cup green onion, finely chopped
1/2 cup raw cheddar cheese, shredded (optional)
1/2 cup raw sunflower seeds or chopped raw cashews (optional)

1.)  Prepare the buttermilk ranch dressing:  In glass measuring cup, add milk and lemon juice and let stand for about 5 minutes (turns the milk into a buttermilk substitute).  Add Greek yogurt, mayonnaise, garlic powder, onion powder, basil, celery salt, and 1 Tablespoon of dill into blender.  Pour lemon/milk mixture into blender.  Blend until thoroughly combined.  By hand, stir in remaining 1 Tablespoon of fresh dill.  Transfer to small bowl, cover, and let stand in refrigerator for at least one hour to allow flavors to blend.  (Sometimes I let it sit over night.  OR stop here for a great ranch dip!)

2.)  When dressing is ready, add all ingredients to a large bowl.  Toss well to combine.  Refrigerate at least 2 hours before serving (over night is best).  Stir and toss again before serving.

Picnic Week: Healing Cuisine's Creamy Coleslaw

I've got another personal spin on a classic picnic recipe: Creamy Coleslaw.  Leave out the carrot if you are Advanced Plan.  It's still just as good, just missing a little splash of color.  Instead you could finely slice some yellow or orange bell pepper on a mandolin and add that in as substitute.

Healing Cuisine's Creamy Coleslaw
Makes 8 Servings

DRESSING
1/4 cup Healing Cuisine Mayonnaise
1/4 cup organic plain Greek yogurt
1 Tbsp organic unsweetened Dijon mustard
2 tsp Bragg's apple cider vinegar
1/4 tsp pure liquid stevia
1/2 teaspoon caraway seed or celery seed
Sea salt, to taste
Fresh ground pepper, to taste

2 cups organic red cabbage, shredded
2 cups organic green cabbage, shredded
1 cup organic carrots, grated (OMIT IF ADVANCED PLAN)
1/4 cup organic green onion, thinly sliced

1.)  In a large bowl, whisk together mayonnaise, Greek yogurt, mustard, vinegar, stevia, and caraway seed.  Taste and season with sea salt and pepper to your liking.

2.)  Add in cabbage, carrot, and green onion. Toss well to coat.  Cover and chill 2 hours to over night before serving.

Sweet-n-Spicy Ginger Smoothie

Happy Father's Day to all dads and dads-to-be today!  What are you making for the special man in your life?  If you're not yet sure, I encourage you to try out my newest salad creation: Grilled Hamburger Salad!  It's quick and easy to make, and helps dad stay on his Maximized Living Nutrition Plan while still enjoying all the flavors of his favorite burger.

Stay tuned for Picnic Week starting tomorrow!  I've mastered 8 new picnic-friendly recipes that are simple to make and easy to tote!  Excited to share them with you over the next eight days.

Today, I am sharing what we had for breakfast this morning.  My tummy was feeling a little uneasy (thanks somewhat to the little person living inside of me I'm sure), so I wanted a gingery smoothie to help ease it.  This smoothie turned out very tasty!

Sweet-n-Spicy Ginger Smoothie
Makes 2 Servings

1 1/2 cups full-fat organic Greek yogurt
1/2 cup full-fat organic coconut milk
1/4 cup organic unsweetened almond milk
1/4 cup fresh lemon juice
1 tsp fresh lemon zest
1 Tbsp fresh ginger root
12 drops pure liquid stevia
2 scoops unflavored or vanilla protein powder
1 cup ice
Pinch of cayenne (optional)

Blend ingredients in blender until smooth.  Serve immediately.

Come back tomorrow for the kick-off to Picnic Week!!

Cucumber Raspberry Mint Salad

I know, I know, it sounds weird to enjoy garlic with raspberries.  But seriously, this salad is delicious!  It's a spin off of the classic cucumber garlic mint salad.  Mine is refreshing and savory at the same time.  Give the dressing and cucumbers 24 hours in the fridge to blend together, then add the raspberries just at serving time.  The flavors work really well together!


Cucumber Raspberry Mint Salad
Makes 6 Servings

2 cups plain full fat Greek yogurt
1/2 cup fresh lime juice
1/4 cup fresh mint, chopped
2 cloves garlic, minced
3 medium organic cucumbers, quartered and sliced
1/2 cup fresh organic raspberries
Sea salt and fresh pepper, to taste

1.)   In a mixing bowl, whisk together yogurt, lime juice, mint, and garlic.

2.)   In a salad bowl, toss cucumbers with yogurt sauce.  Season with salt and pepper.  Chill in refrigerator for 30 minutes.  Gently stir in raspberries just before serving.

Cardamom-Glazed Grilled Mango

I LOVE FLORIDA!!  Whole Foods had local organic mangos, perfectly ripe, on sale today.  I indulged and bought a few, a special treat for Dave and I who have been sticking to Advanced Plan berries and Granny Smith apples since last fall.  Prepared this simple side dish and served along side grilled chicken.

I've added about 1-2 Tablespoons of raw honey to this recipe to aid in caramelization.  Leave it out if you don't want the added sugar.  It will be just as good without, just a little less crunchy!  The slightly burned sugar gives the mango a really nice flavor, which compliments the cardamom beautifully.  If omitting honey, use a bit of lemon juice and olive oil instead.

Cardamom-Glazed Grilled Mango

2 ripe mangoes, skinned & cubed
1-2 Tbsp organic raw honey
3 green cardamom pods, shelled and ground with mortar and pestle
2 Tbsp unsweetened coconut flakes
1/4 tsp cinnamon
about 6 bamboo skewers, soaked in water

1.)  Preheat grill on High heat.  Mix all ingredients together in a medium bowl, being sure to coat all sides of the mango chunks.  Grease the grill with coconut oil.

2.)  Load the skewers with the crusted mango and set on the grill. Let it go until it just starts to brown/blacken and flip, doing the same with the other side (should take 3-4 minutes).  Serve on a bed of greens for a nice side salad.

6 skewers was a little much for just the two of us, but the grilled mango was SO good that we enjoyed for dessert atop Greek yogurt with chopped raw almonds.  Grilled mango is delicious!

Black Bean Confetti Salad

Salads, salads, salads... I've been eating so many lately and got myself into a rut!  Finding I'm wanting a week's break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could even toss this with salad greens to make it more substantial!

Black Bean Confetti Salad
Makes 4 Servings

2 15-ounce cans organic black beans, drained and rinsed
4 organic bell peppers, a mix of colors, diced
1 organic cucumber, diced
1 organic jalapeno pepper, minced (optional)
1 white onion, diced
Juice of one large lime
3 Tbsp olive oil
1 clove garlic, pressed
1 tsp ground cumin
3/4 tsp sea salt
1/8 tsp cayenne
Handful of fresh cilantro, chopped (optional)
A few spoonfuls of organic Greek yogurt (optional)

Mix beans, bell peppers, cucumber, jalapeno, and onion in a large bowl.  In a separate, smaller bowl, whisk lime juice, olive oil, garlic, cumin, sea salt, cayenne and cilantro into a vinaigrette.  Pour vinaigrette over the bean mixture, toss well to coat, and adjust seasonings to taste.  Spoon into bowl and top with spoonful of Greek yogurt.

And that's what's for lunch today!

Fresh Dressing Ideas

Most salad dressings are composed of a mix of a fat and an acid  (usually in a 1:2 ratio).  The fat is usually oil and the acid vinegar, but here are some other ideas to break thru the box.  The fat can be nuts or nut butter.  The acid could be lemon or fruit juice.  There are so many different ways to experiment and tons of dressings to enjoy.

My favorite dressings are oil based, mostly because I’m always happy for a chance to use good, healthy oils (flax, hemp, cold-pressed olive).  Healthy fats are good for us as they are rich in Omega-6 and Omega-3 fatty acids, which we as Americans are deeply deprived of in our regular diet -- EVEN if we are eating "healthy".  You should always be looking for ways to add healthy Omega 3's to your diet to help feed your brain (primarily composed of the fat) and decrease inflammation (which causes disease) naturally in your body.

On a Maximized Living Nutrition Plan, we know to stay away from the bottled dressings due to the ingredients (chemicals, sugars, non-organic quality).  So, are you sick of the same old olive oil and vinegar salad dressing?  Me too.  Here are some of the dressings I've been playing around with for my salads lately.  We eat a lot of salads, mostly for lunch since we are a no microwave family and need quick and easy meals away from a stove (check out why microwaves are so dangerous and make an educated decision for your family).  Salads are a staple!  Here are some yummy dressings to switch it up from the normal oil and vinegar.  Send along your favorite salad dressing ideas!  We are always looking for different mixes!

Creamy Avocado-Cumin Dressing
Yeilds About 1 Cup

1 tsp whole cumin seeds (buy them in the bulk section at your co-op)
3-4 Tbsp fresh lime juice
3-4 Tbsp olive oil
1 avocado
1/2 tsp sea salt
1/4 tsp organic Dijon mustard
1 garlic clove, minced (3 roasted cloves if you have time)
1/4 c filtered water
Fresh black pepper to taste

Toast the cumin seeds in a dry skillet until fragrant (just a few minutes, keep close watch not to burn!).  Grind into a powder using a spice grinder or mortar and pestle.  Add all ingredients to blender and blend until smooth.  Add pepper and season to taste.

Asian Inspired Dressing
Yields About 1 Cup

1/2 Tbsp ginger, diced
1 c olive oil
2 tsp toasted sesame oil
1-2 Tbsp fresh lime juice
2 Tbsp Bragg's Liquid Aminos
1/3 c water
4 Tbsp white miso paste
4 pitted dates, diced

Blend all ingredients together in blender until creamy and emulsified.

Thai Inspired Dressing
Yields About 1 1/2 Cups

1 c filtered water
1/3 cup cilantro
1/4 cup basil
Sprinkle of sea salt to taste
2 tsp fresh ginger, chopped
1/2 tsp stevia powder
1 avocado, diced
1/8 tsp cayenne pepper

Blend all ingredients in blender until smooth.


Zucchini Dressing 
Yields About 1 Cup

1/2 c fresh squeezed lemon juice
1 Tbsp organic honey mustard
1/2 tsp powdered stevia
2 Tbsp Bragg's Liquid Aminos
3 Tbsp ground flax seed
1/4 c water
1/2 tsp ground coriander
1 medium zucchini, chopped

Blend all dressing ingredients in blender until smooth and creamy. ((delicious with spinach!))

Poppyseed Dressing
Yields About 1 Cup

1 c raw pine nuts
1/4 c olive oil
1/2 c filtered water
1 Tbsp Bragg's apple cider vinegar
1 Tbsp fresh squeezed lemon juice
1 1/2 Tbsp raw agave nectar
Dash sea salt
2 Tbsp poppy seeds (Added last, after blending)

Blend all ingredients in a blender on high.  Add poppyseeds.  ((So good!! Dave's Favorite!))

Butternut Squash Dressing
Yeilds About 1 Cup

1 c cooked butternut squash
1 1/2 Tbsp olive oil
1 Tbsp Bragg's liquid aminos
2 Tbsp filtered water
1/2 tsp cinnamon
1/4 tsp cumin
1 Tbsp raw agave nectar

Blend all ingredients in a blender till smooth. ((Great with raw sunflower and pumpkin seeds over greens!!))

Beet Dressing
Yields About 1 1/2 Cups

2 c cooked beets, chopped
2 Tbsp Bragg's apple cider vinegar
1/2 tsp sea salt
2 Tbsp filtered water
2 Tbsp flax oil

Blend all ingredients on high. Enjoy this sweet&tart creamy dressing.  ((Great over any greens with cucumber, red onion and carrot.))

Sweet Carrot Dressing
Yields About 2 Cups

2 Tbsp olive oil
3/4 c raw, organic tahini
1 c unsweetened carrot juice
2 Tbsp Bragg's liquid aminos
2 tsp fresh ginger (more if you can handle it)
2 Tbsp fresh lemon juice
Sprinkle of powdered stevia (optional)

Blend all ingredients in blender until creamy.  Add a splash of water to thin out if preferred.  ((Wonderful with dried cranberries, raw almonds and cabbage.))

Buttermilk Dill Ranch Dressing
Yields About 1 Cup

1/2 c organic plain Greek yogurt
1/2 c raw milk
2 tsp fresh lemon juice
2 Tbsp Vegenaise
1/8 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fresh black pepper
1/4 tsp dried marjoram leaves
1/4 tsp celery salt
1/4 tsp dried savory mix
1/4 tsp dried parsley
1 Tbsp fresh dill fronds

In glass measuring cup, add 1/2 cup milk and 2 tsp lemon juice and let stand for about 5 minutes (turns the milk into a buttermilk substitute).  Add all ingredients to a blender and blend until thoroughly combined.  Let rest covered in the refrigerator for at least one hour before serving to allow flavors to blend.

Easy Go-To Snacks

Does that tummy grumble on a Tuesday when the clock hits 2:53p only send your mind off your work and dreaming of that vending machine on the next floor down?  Think again people!  Giving in even once a week for a candy bar or pastry loaded with chemicals, altered grains, food dyes, and refined sugars will set you back on your path to healing!  Having healthy snacks will help to keep your blood-sugar level and your appetite in check.  I recommend eating healthy, GOD snacks throughout the day to keep your metabolism balanced and to eliminate temptation for unhealthy treats.

To stay on track, have easy go-to snacks with you throughout your day to keep you on track and your hunger at bay.

-  Nuts and Seeds:  Raw is the key here, as roasting damages the sensitive healthy oil in the nuts.  Raw almonds, cashews, shelled sunflower and pumpkin seeds are protein-PACKED and very easy to store at your desk, in your purse or gym bag.  Try adding raw coconut flakes, carob or cacao chips, dried blueberries and strawberries to make a simple HEALING trail mix.  Skip the M&Ms, and Craisins as they've got a lot of sugar and probably a lot of chemical additives.  And avoid the peanuts, too, unless they're organic Valencia (the only peanuts without the naturally occurring toxic fungus called Aspergillus flavis which most people are allergic to).

-  Half an Avocado with Lime:  Have you tried this yet??  A great source of energy when you need it!  Fill up on good GOD fats!  Mash up half an avocado with a squeeze of fresh lime juice and sprinkle of sea salt.  You can do that in the morning and store in the office fridge til snack time.  The lime juice will keep the avocado from turning brown!

-  Hard Boiled Eggs:  Should be a staple in your office fridge, organic hard boiled eggs can nourish you thru a few hours until you can clock out.  Boil a dozen on Sunday and take a couple with you every day thru the week.  One egg holds 6g protein.  And eat that yolk!  Free-range eggs are rich in Omega 3 fatty acids!

-  1 cup Full Fat Greek Yogurt:  While raw yogurt is always the best, we often can't find it easily in our grocery isles.  Greek yogurt can be found at most grocery stores and is processed a little differently than the regular homogenized yogurt you find on the shelves.  It's thicker and richer than the regular stuff and seems almost like a dessert!  Greek yogurt has about 50% more protein than regular yogurt, too.  A cup of Greek yogurt is packed with 20 grams of protein.  As long as you're buying organic, get the full fat because it's the least processed.  Americans are deeply deprived of good Omega 3 fatty acids in our diet -- we get them from healthy fats found in meat, eggs, fish and dairy!  Opt for full-fat whenever possible -- the rule applies only for raw or organic sources of dairy.

-  Protein Shake:  Studies are showing Americans aren't eating enough protein for their height and weight, and thus are losing lean muscle mass.  This means our bodies eat away at our muscle when we don't eat enough which also causes our cells to age prematurely.  Make sure this doesn't happen to you!  Get yourself a good, grass-fed whey protein mix (we use The Organic Whey) and a Blender Bottle and keep them at your desk.  You can mix the shake up with just water, or keep a quart or two of organic almond milk in the fridge to add creaminess!  Throw in a scoop of greens (we use Dynamic Greens from Nutrition Dynamics) to add in your phytonutrients and antioxidants, and you've got a pretty well balanced snack ready to gulp down, very little sugar or carbs!!

-  These Fruits are A.O.K:  Granny Smith apples (perhaps with all natural Valencia peanut butter?), strawberries, blueberries, raspberries and blackberries.  Enjoy these fruits throughout your day as long as they're organic!  If weight loss isn't your concern, feel free to enjoy some melon, orange, peach, grapes, pineapple, mango or cherries every so often (o r g a n i c).  Be careful with these and any other fruits as they are high in sugar (although it is natural sugar, better than the white stuff) and higher in carbs that will slow down fat burning.

-  PaleoBars or Nutiva Hempseed Bars:  PaleoBars are made to fit into the Paleo Diet, which has some similar principles to the Maximized Living Nutrition Plans.  They are great organic nutrition bars balanced in good fats, protein and carbs created to tide you over until your next meal.  Nutiva bars are USDA organic hempseed bars, rich in Omega 3s and protein.  SO GOOD!  Dave and I enjoy both of these bars a few times each week, especially on the days we slacked and didn't do the grocery shopping for fresh produce.  They are great to throw in our lunch bag or purse and go!  PaleoBars can be ordered from Designs for Health and Nutiva bars can be ordered from Nutiva.

-  Olives:  Are you an olive lover??  If you are, indulge!  We all know how good olive oil is for us.  Olives in general are a very healing fruit.  Olives are rich in iron, Vitamin E, fiber and copper, as well as rich in healthy omega-3s.  Olives will aid in decreasing inflammation, dissolving away free radicals from the body and help to prevent an array of diseases (heart disease, arthritis, colon cancer, etc).  When choosing olives for their health benefits, always opt for those that have been traditionally cured (as opposed to lye-processed).  Keep a container of them at the office whenever you have that salty, flavorful olive craving!

-  Hummus:  Check out my recipe for hummus.  Dave and I make almost a quart of hummus every week -- rich in protein, Omega 3s, and depending on what you put in it (garlic, red peppers, cayenne..), it can be a great immune system booster!  Enjoy celery, peppers, broccoli, or cucumber sliced up and dipped in hummus as your mid-afternoon snack!  Gluten-free rice crackers or whole-grain seeded crackers are other dipping options if your body can tolerate.

- Half Cup Unsweetened Apple Sauce with Pecans:  For me, when it's coming up to "that time of the month", my pallet switches and I'm craving sweeter and sweeter foods.  So this is my snack tip for those times you just need something sweet.  However you do need to plan ahead and make this one at home at least a day ahead of time.  I take 2 Granny Smith apples (diced) and a squeeze of lemon juice, perhaps a sprinkle of stevia if they are particularly sour apples, and add that all to a small pot with 1/3c water.  Put a lid on and simmer until apples are soft.  Mush up with a potato masher and put in my glass Pyrex container for the next morning.  I top this yummy, fresh applesauce with cinnamon and raw pecans to put those sweets cravings to a halt!  You can also do raw apple sauce by putting all the ingredients (less water) into your food processor and pureeing until smooth.  Voila!  Also great topped with a little Greek yogurt and unsweetened dried cranberries.

-  An Ounce or Two of Dark Chocolate:  Organic (does this sound like a recording yet?) is always best, and be sure to stick to 70%+ intensity chocolate, meaning little to no sugar has been added.  Chocolate at 70%+ is very rich in anti-oxidants.  Every so often, a little bit of the right chocolate is a good thing!

Simple Sorbet

I make this treat for the families I nanny for sometimes, especially begged for in the summer months by 4 and 8 year olds!  It's easy to turn your food processor/blender into an ice cream maker and make a HEALTHY, homemade sorbet in just minutes!

Simple Sorbet
Makes about 4 servings

1 lb frozen strawberries, blueberries, peaches, mango, pitted cherries, OR other frozen fruit
1/2 c plain organic Greek yogurt, unsweetened (I highly recommend Fage or Greek Gods brands)
3/4 tsp liquid stevia (optional)

Put frozen fruit, yogurt and stevia into food processor or blender.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If fruit doesn't break down completely, gradually add water as needed thru the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.

Favorite Fruit Salad

This is a yummy treat to enjoy when you have a sweet craving!

Favorite Fruit Salad
6 servings

8 oz organic full fat Greek yogurt
1/3 cup fresh squeezed orange juice
1 tsp ground cinnamon
2 Granny Smith apples, chopped
2 cups organic red and/or green grapes, halved
1/2 cup raw almonds, chopped

Mix Greek yogurt, orange juice and cinnamon in large bowl until well blended.  Add remaining ingredients, mixing lightly.  Serve immediately or cover and refrigerate until ready to serve.