Over the last month I have been cleansing my body of heavy metals. I removed the permanent retainers I got 8 years ago after having reconstructive jaw surgery from my mouth when I realized they were negatively impacting my health and causing inflammation to my face and jaw as well as throughout my body since the metal was in my mouth and then spread through my system.

Spinach and Feta are truly two of my favorite things and everyone loves hummus so why not jazz it up with a hint of green and a whole bunch of flavor. This recipe took just 15 minutes to make; which is a good thing because you will be making a whole lot of it!

Looking for a change after a summer of guacamole? How about kicking it up a notch in the nutrition department? With an abundance of spinach at the farmers market I wanted to break out one of my favorite recipes.

This summer favorite has been a hit for lunches and fancy dinner parties, and it is also an insanely healthy snack, as the nutritional benefits of peas are endless. Filled with anti-aging and anti-inflammatory properties, these little guys pack a big punch when it comes to your health. Peas are good for your eyes, high in fiber and essential vitamins and nutrients, support digestive health and are energizing to boot.

This dressing is so flavorful and lucky for you the recipe makes extra for you to keep on hand. Try it over a piece of salmon or chicken, or layered into a sandwich or grilled vegetable wrap. Did I mention this salad is loaded with vitamins, minerals, and fiber making it not only a tasty, but a healthy choice too!

Sometimes all you really need is a good side vegetable to go with your dinner. Broccoli is one of my favorite vegetables, and I love baby broccoli even more so I created this simple dish that you can enjoy paired with fish, meat, or perhaps just served with a poached egg.

This salad is perfect for fall, it can easily be made for a light lunch, dinner paired with a protein or presented beautifully for the perfect salad starter at any dinner party.

Over the winter I took an amazing recipe development class at Natural Gourmet Institute, it was a chance for me to develop my writing skills while also being creative in the kitchen. Little did I know I would meet some amazing chefs, make some friends and become a kick ass cross tester.