Clean Food. Healthy Bodies.

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Herb and Avocado Omelet

Poor eggs, they get a pretty bad wrap in some circles. Barring food allergies or intolerance, organic, free-range eggs are actually an excellent source of nutrition.

Some highlights of the almighty egg:                   Egg_colours

  • Excellent source of protein, helping stabilize blood sugar and keep you feeling fuller, longer.
  • Great source of heart healthy omega 3 fatty acids, helping reduce your risk for heart disease.
  • Egg yolks are one of the richest dietary sources of the B-complex vitamin, which directly affects neurological (brain) function.
  • Eggs are high in sulfur, which is essential for collagen and keratin production, leading to strong nails and hair as well as youthful, glowing skin. Sulfur also supports vitamin B absorption and healthy liver function.

Here’s one of our favorite egg recipes over at Eat Clean Health:

Herb and Avocado Omelet

1 egg, 2 egg whites

½ tablespoon EVOO (extra virgin olive oil)

½ teaspoon fresh/dried thyme_MG_0044

½ tablespoon fresh/dried basil

½ tablespoon fresh/dried parsley

Dash of turmeric

½ ripe avocado

Black pepper (optional)

  1. Crack the eggs into a bowl, add herbs, and whisk together.
  2. Heat a small saute or omelet pan over medium heat, then add the oil to the pan. Once the oil is hot (be careful not to allow it to smoke), pour in the eggs.

When the eggs are firm, flip over. Add sliced avocado on one half of the omelet. Turn off heat and fold the egg over to serve. Top with black pepper to taste.

Eat Up and Enjoy!

For additional recipes ideas as well as personalized support and information related to clean eating, balanced nutrition, and healthy lifestyle, visit Eat Clean Health and don’t forget to sign up for the Eat Clean Health  monthly newsletter.

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5 Health Benefits of Fennel

If you like to experiment with food and flavors, chances are fennel has made it into your kitchen. Or perhaps you’ve only tasted it via restaurant meals.  Very popular in Italian and Mediterranean cuisine, fennel is great for soups, salads and sautes, with it’s crunchy texture and appealing, almost celery-like appearance. But did you know that fennel also offers an array of health benefits?

Let’s take a closer look:

Blood Pressure: Loaded with potassium, fennel helps reduce high blood pressure. This strong boost of potassium and electrolytes also encourages strong brain function.

Constipation: High in fiber, fennel helps move food through the bowel while also stimulating bile and gastric juices, working as a natural, effective laxative for those who suffer from constipation.                 fennel

Immune System: Just one serving of fennel offers a huge shot of vitamin C, which boosts the immune system, helps fortify skin cells and protects you from free radicals that can damage and weaken the body.

Heart Disease: Managing a healthy cholesterol level is essential to healthy bodies and the prevention of heart disease. Fennel assists the body in doing exactly that.

Indigestion: Fennel helps stimulate the digestive tract, which helps the body break down food and assimilate the nutrients. It also helps reduce inflammation within the stomach and intestines, leading to a healthier digestion.

For recipes ideas as well as personalized support and information related to clean eating, balanced nutrition, and healthy lifestyle, visit Eat Clean Health and don’t forget to sign up for the Eat Clean Health  monthly newsletter.

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Curried Vegetables with Coconut Milk

I love delicious, easy to prepare, good-for-you recipes that taste like they’ve been crafted in a health foods kitchen. This vegetable dish is one of my absolute favorites:

Curried Vegetables with Coconut Milk

1Cup Red Onion
⅓  Cup Celery
⅓  Cup Carrots
1 garlic clove5455858637_d4f38b1d2d
2 tsp. fresh ginger
4 Cup Cauliflower (about ½ head)
1 tbsp. Olive Oil
½  Cup Organic Vegetable Broth
¼ tsp. Cumin
¼ tsp. Curry Powder
¼ tsp. Cayenne Pepper
½ tsp. Sea Salt
¼ Cup Light Coconut Milk
1 tbsp. lemon juice
1 tsp. fresh cilantro


Julienne the red onions. Dice the celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.

On medium heat, in a saute pan, heat the olive oil. Add the onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil). Cover, cook an additional 10–15 minutes stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.

Eat alone as an entree or serve curried vegetables over quinoa or brown rice for a heartier dish. Enjoy!

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Gobble Up Without Guilt

The holiday season has officially launched! Instead of avoiding temptation, focus on balance and moderation. Eat plenty of delicious, nutrient-dense foods to stabilize blood sugar, crowd out cravings, and keep your waistline slim.

Use these flavor-packed side dishes to maintain energy levels while keeping the body satisfied and healthy during the fun-filled chaos of the holidays.

Roasted Brussels Sprouts & Butternut Squash


4 cups Butternut Squash, cut into 1 inch cubesBrussels Sprouts

4 cups Brussels sprouts, cut into halves

¼ cup Olive Oil

Dried Parsley

Dried Rosemary

1 teaspoon minced garlic

Salt and pepper to taste


Preheat oven to 400 F. Place cubed squash and Brussels in large bowl. Wisk olive oil, parsley, rosemary, and garlic in a bowl and pour mixture over vegetables, fully coating the squash and sprouts. Place vegetables in roasting pan and place in oven for 45 minutes or until vegetables are tender. Remove from oven, cool for 5 minutes, and serve.

Sauteed Hazelnut Kale



2 bunches of chopped kale, ribs removed

2-3 tablespoons olive oil

1/2 cup chopped hazelnuts

Grated Parmesan

Lemon juice to taste

Dried Cranberries, optional


Heat 2-3 tablespoons of olive oil in a skillet. Add kale and sauté over medium heat until kale is tender and slightly wilted. Remove from heat, cool slightly, and then transfer kale to a serving dish. Stir in chopped hazelnuts, add a splash of lemon juice (if desired), and sprinkle with parmesan before serving.