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.

I am out in Cali hanging with friends and cooking for a bit so I have been taking requests on meals. One of my favorite things to do is recreate healthier versions of favorite dishes. So when the idea of creamy mushroom soup came up I was excited.

After the success of the Banana Chia Pudding I wanted to share another delicious recipe to give your breakfasts a little variety. This recipe I created for the readers over at Shes in the Glow and they loved it! I have a feeling you will too.

Brussels Sprouts and Pomegranates if any foods remind me of fall it is definitely these two! I love my brussels sprouts roasted and rarely think to enjoy them raw in a salad; that was until I met fellow foodie friend Amy.

I have to admit, I have been on a bit of a soup kick as of late. I find soup to be the perfect on the go meal as well as such a comfort on a fall evening. It is important when eating a soup as a replacement meal to make sure it is nourishing, well balanced and of course tastes great!

When preparing my menu for this past weekends Feast for the Senses with <a href="http://www.bigspacenyc.com/events/feast5">Big Space NYC</a>I wanted to come up with dishes that would really touch on using your senses. With this particular dish I wanted to create something that looked familiar but was totally different and unexpected.

Let me start this post by telling you I have never been a huge fan of deviled eggs, until I was given one of these beautifully bright eggs to try.

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.