July 5th detox green juice nirvana

Need a little detoxing after the 4th?, which is not only filled with good times with family & friends, but typically some over indulgence and stress on the belly! My weakness is chips & hummus, and more chips! And maybe couple vodka sodas too but who’s counting…🍸  

A simple way to get back on track is to give your digestive system a rest and eat clean and healthy non-processed foods, lots of water (with lemon) and get your body moving! Some power yoga this morning followed up with this green juice already had me on my no-chip & vodka detox path and feeling better already!!

July 5th detox green juice

What you’ll need:

4 organic cucumbers

8-10 romaine lettuce leaves

Large bunch of organic kale leaves (2-3 cups)

1/2 bunch each of parsley & basil 

1 lemon & 1 lime, peeled

1 cup micro greens (use your favorite)


What you’ll need to do:

Wash all your veggies and pat dry.  Cut the ends of the cucumbers and stems off the lettuce, kale, parsley & basil. 

Place all veggies in juicer following your juicers instructions.  Once you’ve juiced all veggies, give it a good stir and sample your green goddess!! Make any modifications you like; if you like it more tart add another lemon and/or lime.  Add some spinach, celery or mint or other greens to play with the flavor.  This no-fruit juice is low in sugar and will give you a good dose of healthy greens!

Juicing should be fun and artistic, not stressful!  Use fresh organic and local produce when you can. Nothing like fresh kale from your own yard!  

 Some twisting yoga poses will also help you detox the overindulgence left inside!

Drink up and Namaste…


Spicy Sriracha creamy cashew zoodles

Ready to spice it up a bit with this zesty and clean sriracha lime cashew pasta sauce?  Paired with zucchini noodles (aka zoodles), this light and healthy dish has a kick to it that your tastebuds will be begging for more!  Enjoy this with a green salad and you have a hearty clean meal.  Using the agave nectar in lieu of the honey keeps this vegan and oh so yummy!  Enjoy!

Sriracha,lime and creamy cashew pasta
Sriracha, lime and creamy cashew pasta


What you’ll need:

  • 6 medium organic zucchini, washed and “zoodled” to make spaghetti-like noodles
  • 1.5 cups cashews, soaked for at least 3 hours and drained/washed, plus extras for topping
  • 2 cloves of garlic, peeled and diced
  • 1″ piece of ginger, peeled and diced
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey or agave nectar
  • 2 tbsp coconut aminos (or gluten free soy sauce)
  • 2-3 tbsp sriracha depending on how spicy you’re feeling!
  • juice of 2 limes
  • 1/3 cup canned coconut milk
  • pepper to taste
  • red or orange bell pepper and 2 medium carrots (peeled), sliced into 1″ sticks
  • diced green onions and cilantro for garnish
  • sesame seeds or pepitas (pumpkin seeds) for garnish

What you’ll need to do:

Cook zucchini noodles over medium heat with a tbsp of coconut oil for 3-5 minutes, depending on how “al dente” you like the zoodles.    IMG_0104Set aside.

In blender or food processor add the cashews, garlic and ginger and blend until a thick paste forms.  Add the sesame oil, vinegar, honey/nectar, coco aminos, sriracha, lime juice, coco milk and pepper and blend until creamy and smooth.  IMG_0103

Add the bell peppers and pour the sauce over the zoodles.  Garnish with chopped green onion, cilantro and sesame seeds/pepitas and season with pepper.


I modified this recipe found on Pintrest.  Mix it up with adding different veggies to the sauce, use carrots or quinoa pasta as the base, and add some more sriracha to spice it up more!


Bon appetit!  Keep it clean and simple with fresh local ingredients and you’ll belly and soul with thank you! 🙂



Vegas detox smoothie

As much as I love Vegas and all the sights and activities, I need a good detox when I get home! Too many smokey casinos, dry air, over-chlorinated pools and perhaps a few too many libations!!
Besides some good rest, extra dose of exercise (yoga and running my go-to) and giving the liver a rest by laying off any alcohol, good hydration and clean eating is the best defense to get the body and belly happy again.


Giving your system a rest from the heavy foods and drinks for a few days and drinking mainly juices and smoothies, and a lot of water sets me straight! I found this great thick and nutrient dense smoothie I’m calling the Vegas detox smoothie.  I modified the original recipe to add some ginger and tumeric for additional digestive & anti-amflamatory yumminess.




What you’ll need:
2 beets, peeled & chopped
2 carrots, peeled & chopped
1 cup of favorite leafy greens (I used spinach)
Juice of 1/2 lemon
Juice of 1/2 grapefruit
1 apple, cored & sliced
1 cup mixed berries
1 inch tumeric, peeled & chopped
1 inch ginger, peeled & chopped
1 tbsp coconut oil

What you’ll need to do:
Put the beets, carrots & apple in the blender with about a 1/2 cup of water and blend on high (add more water if needed) until well blended, then add in the remaining ingredients, as well as additional water until it’s blended to the consistency you like.  It will be thick, and very red, unless you use golden beets!  Depending much water you add it should give you 3-4 servings of deliciousness!! 🙂



Pair this with some delicious greens and you have yourself a clean and nutritious meal!


Bon appetit!!

Happy Belly · Recipes

Mean green tumeric smoothie

Who says you can’t have a smoothie for dinner?? As its getting warm outside, what’s better than cooling off with a rich, creamy & satisfying smoothie?


Chock full of goodies like anti-inflammatory tumeric, vitamin A & K packed kale, antioxidants filled cinnamon and yummy vegan protein sources, here’s my personal recipe:

What you’ll  need:
1 cup favorite nut milk (I used homemade hazelnut milk)
1 cup frozen organic kale
1/2″ fresh ginger root, peeled
1/2 tsp ground tumeric powder
1/2 tsp ground cinnamon
1 scoop favorite protein powder (I used Sunwarrior blend vanilla raw vegan protein)


Blend all ingredients until ginger and kale are well blended.  Sprinkle a little cinnamon and hemp seeds on top and you’re set!
Bottoms up to your health!


Clean sweet cacao energy bites

If I called this post “mouth watering raw vegan snacks” I’d lose most of ya, so I’ll just call these a simple and clean sweet treat!  Even this beets & carrot-loving girl needs a chocolaty sweet treat in her life on occasion!


I modified the original recipe found here to give it a little more substance & protein/fiber by adding in rolled oats.

Here’s what you’ll need:

  • 1/2 cup creamy raw organic almond butter
  • 1/2 cup organic hemp hearts/seeds
  • 1/2 cup organic rolled oats
  • 1/2 cup unsweetened organic coconut flakes (or used shredded coconut, just use a little less)
  • 8 dates, raw and pitted
  • 1 tsp vanilla (i use the n0n-alcoholic flavoring variety)
  • 1/4 cup raw cacao nibs
  • 1/4 cup cacao powder (i used carob powder)

Here’s what you need to do:

Add 1st six ingredients in food processor or high speed blender and blend well.  Should be a little sticky but easy to roll into balls.  Roll into balls (i made mini balls to try to make them last longer, we’ll see how that works!), and sprinkle (or roll in) cacao or carob powder.

Put in sealed container and pop in fridge for 30 minutes, if you can wait that long, before sampling.  Original recipe states they will last in fridge for 3 weeks, or I’m sure they’ll b just as tasty if you keep in freezer and thaw before chowing down.

As I’m off all sugar foods I did find these pretty sweet, so would reduce the number of dates and perhaps skip the vanilla next time.  The coconut will give it enough sweetness!!

Enjoy, one at a time, and preferably not all at once.  At least sneak in a couple baby carrots between bites! 🙂



Power lunch


Nothing will keep a girl going through the afternoon like a good power lunch; today is roasted golden beets and asparagus (roasted with some tumeric powder, garam masala & veggie pepper for a kick ) tossed with quinoa.
Good blend of veggies and protein to power thru financial worksheets!
Bon appetit!


Holy cucumber, & guac & dill…

Get ready for summer and be as cool as a cucumber with this simple to make and amazing tasting Cucumber Noodle Salad.


What you’ll need:
3 cucumbers
1 ripe avocado
Juice from 1/2 lemon
1 garlic clove, minced
1/2 cup fresh dill, chopped
3/4 tsp sea salt + extra for sprinkling
1/4 tsp black pepper

What you need to do:
Spiralize cucumbers to make noodles.  Place in a colander and sprinkle with sea salt.  Let sit for 30 minutes  (shake excess water out a few times ) and then pat dry.
In a blender combine avocado, lemon juice, garlic, dill, salt & pepper.  Add a little water to thin out sauce if desired.
Top cucumbers with dressing and serve cold, and enjoy!! 
This dressing would be delicious on a salad or made a little thicker (with extra avocado) a great dip for carrots & cucumbers!