Ultimate Power Balls


½ cup Puffed Millet
1 cup Puffed Rice
½ cup diced dried plums
1/3 cup semisweet chocolate chips
¼ cup sesame seeds
1/3 cup sunflower seed butter at room temperature (see photo below)
½ cup honey
¾ cup shredded unsweetened coconut



1.     In a large bowl, toss together the puffed millet and puffed rice. Add the dried plums, chocolate chips, and sesame seeds.

2.     Stir in the sunflower butter and the honey. You should have a nice sticky mess! Cover the bowl with plastic wrap and refrigerate for 30 minutes.

3.     Place the coconut in a small bowl. Using a tablespoon, scoop the mixture and form it into 1-inch balls with your hands. Roll the balls in the coconut and transfer to a container. You can store the power balls in the refrigerator for up to 1 week, or in the freezer in a zip-top freezer bag for up to 1 month. 

Taken from Eating in Color

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Grilled Tuna with Black Beans and Goat Cheese

The first time my friend, Kathryn, served this to our family, it was love at first bite! I guarantee you will have the same reaction. 

Yield: 4 servings.

4 high quality center-cut bluefin tuna steaks, about 8oz. each

8 tbsp olive oil

zest of ½ lime

6 sprigs of cilantro

4 corn tortillas

2 tbsp peanut oil

2 cups cooked black beans

½ tsp ground cumin

½ tsp salt

1 tsp diced Serrano chile

2 pounds Roma tomatoes, diced

4 oz strong dry goat cheese, room temperature

½ cup Pico de Gallo Salsa

8 lime wedges


Marinate the tuna in 6 tbsp olive oil, lime zest, and cilantro for about 20 to 30 minutes. Fry the tortillas briefly in the peanut oil until softened. Puree the black beans, add the cumin, salt, and serrano. Heat the remaining 2 tbsp olive oil in a sauté pan and cook the bean puree mixture and tomatoes over low heat for 3 to 4 minutes, stirring constantly. Do not let beans dry out or become pasty. Put one tortilla on each serving plate, portion out the beans. Grill the tuna for 2 to 3 minutes per side – the center should be rare. Place tuna on top of the cheese and put 2 tablespoons Pico de Gallo Salsa on each serving. Garnish with lime wedges. *

*Pico De Gallo Salsa

2 tbsp diced onion

2 cups tomatoes chopped into 1/4 inch cubes

2 serrano chiles, finely chopped

2 tsp sugar

1/4 cup Mexican beer

2 teaspoons salt

Juice of 1 lime

Put onion in a strainer, rinse with hot water, and drain. Combine all ingredients and mix well. Let sit in the refrigerator for at least 30 minutes before serving.

Tuscan Kale and Root Vegetable Soup

I found this recipe, originally an Italian stew, at the back of in style magazine. I left off the cheese and bread from the recipe and turned it into a soup. The results were phenomenal. 

Serves 12

1/3 cup extra virgin olive oil
1 medium onion chopped
5 garlic cloves thinly sliced
1 small celery root, peeled and cut into ½ inch cubes, about 2 cups
2 large carrots peeled and cut into ½ inch cubes, about 1 cup
3 medium parsnips peeled and cut into ½ inch cubes, about 2 cups
½ tsp crushed red pepper *increase amount depending on desired spiciness
2 cans of 28oz crushed tomatoes
½ bunch flat leaf parsley
2 rosemary sprigs
2 sage sprigs
5 thyme sprigs
1 15 oz can of large lima beans (aka butter beans), rinsed and drained
salt and pepper to taste



Heat olive oil in large stock pot over low heat. Add onion and cook, stirring, until soft and translucent, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in root vegetables, red pepper flakes, and tomatoes. Gather parsley, rosemary, sage and thyme into a bunch and tie with kitchen twine. Add to the pot. Add enough water to cover the vegetables (about 8 cups). Bring to a simmer over moderately high heat. Cover and reduce the heat to low, simmer for 1.5/2 hours. Add kale, and cook until it is wilted. Approximately 10 minutes before serving, add the beans so that they are heated through. Serve immediately and enjoy. 

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Quinoa Frittatas

These quinoa frittatas are a healthy way to start the day or to serve at a brunch. Quick and easy to make, every bite is delicious and nutritious. 

¼ c (45g) dry quinoa, cooked (about ¾ c or 135 g cooked)

1 zucchini grated

2 eggs

½ t salt

¼ t pepper

½ t garlic powder

1/3 c (40g) crumbled feta


Mix all ingredients, then spoon into greased muffin tins

(or use paper liners)


Sprinkle each top with 2 t chopped pecan.


Watermelon Gazpacho

Here is a new variation on an old favorite. The watermelon adds a little sweetness to the gazpacho. Add salt and pepper to taste until the desired flavor is attained. 


  • 8-10 cups watermelon, fresh (after blending)

  • 1 red bell pepper, diced

  • 1 cup tomatoes, diced

  • 1 cup cucumber, diced

  • ½ cup red onion, diced (reserve ¼ cup for garnish)

  • ½ cup cilantro, fresh

  • ½ cup mint, fresh

  • 1 jalapeno

  • 2 cloves of garlic

  • 2 tablespoons olive oil

  • 1 juice of lemon

  • 1 juice of lime

  • ½ tsp. cumin

  • fresh ground black pepper (to taste)

  • sea salt (to taste)


  1. Reserve a small portion of the diced cucumber, tomato, red onion, and cilantro for a garnish.

  2. Puree watermelon. Measure out 10 cups. Set aside.

  3. Add all remaining ingredients into blender and puree.

  4. Stir contents of blender into the 10 cups of watermelon.

  5. Add salt and pepper to taste.

  6. Chill in the refrigerator and serve. 

  7. Enjoy!


Taken from Nutrition Stripped Blog

Jeff's Antioxidant Smoothie

You would think that preparing a smoothie is a no-brainer. Over the years, Jeff, who enjoys this drink more than anyone I know, has worked on perfecting his. He has found that the secret to the perfect smoothie is frozen fruit. The fruit however, must be removed from the freezer and left on the counter for approximately one hour in order to obtain his desired consistency. Jeff uses berries since they are rich in antioxidants and greek yogurt since it has a higher protein content than regular. 


3 cups frozen berries (Jeff uses Blueberries, Raspberries and Strawberries)

1 cup Orange Juice

1 8oz. container flavored Greek Yogurt

1 Banana (fresh or frozen)


Blend well and enjoy!