Autumn Kale Salad


One of my awesome clients sent me this recipe. It's tasty and seriously easy! Kale is an incredibly healthy leafy green and a frequent feature on my dinner menu.


Autumn Kale Salad

- 4 Bunches Leaf Green Kale, stems removed & chopped

- 2 cups grated parmesan cheese

- 3 bunches of scallions, finely chopped

- 2 cups dried currants

-2 cups toasted pine nuts

- 1/2 cup lemon juice

- 2-3 tsps. chopped, fresh garlic

- 1 cup extra virgin olive oil

- salt & pepper to taste

Mix olive oil, lemon juice and seasonings. Mix well. Add in remaining ingredients and toss. (serves 12)


Guilt Free Hummus


Now that Well+Good featured a sneak peek into my refrigerator you all know how much I love hummus! Here is a guilt free, quick and easy recipe. No fancy kitchen equipment required.

Guilt Free Hummus


  • 1/2 cup cooked or canned chickpeas, rinsed
  • 1/4 cup nonfat plain yogurt
  • 1 T chopped parsleyt
  • 1 t minced garlic
  • 1/4 t ground cumin
  • 1/4 t ground cayenne pepper
  • 1/4 cup fresh-squeezed lemon juice
  • 1 T pine nuts


In a food processor or blender, combine the chickpeas, yogurt, parsley, garlic, cumin, cayenne pepper, and lemon juice. Process until well blended. Garnish with pine nuts. Use immediately or refrigerate for up to 3 days. Serve with broccoli, jicama, celery, red and yellow peppers, raw green beans.