Earth Day Tribute: How to save your wilting leftover produce including recipe-Earth Day Sauté (Gluten Free, Vegetarian/Vegan-option, SCD, Candida, Paleo, optional Dairy-free, soy free, nut free)

Today is Earth Day as you all know and it’s always important to remember that the earth provides us the beautiful produce we utilize for our health.  We have a lot to be grateful for and there are plenty of ways to repay our debt including recycling, composting, and not being wasteful with our energy but what about using up old ‘wilting’ leftover produce?

In my house we rarely throw food away.  If I make a recipe for one dish, I’m always using up the leftovers in another dish.  A lot of people I talk to seem to run into the same problems with their leftover produce, “I just made this awesome recipe, now what do I do with the leftovers?” Most of the time for a lot of people that means throwing the fresh (now wilted) produce into the compost-BUT WAIT!  Before you toss out that limp rainbow chard or basil, think about ways you can use that produce in efforts to not ‘waste’ an otherwise still nutritious plant.

Earth day inspired me to also make it clean-the-fridge-day! The past couple of days I have been doing my best to use up all the produce in making whatever meals I could before today’s grocery shopping trip.  While cleaning the fridge, I found some rainbow chard buried beneath the two beautiful kale bunches in the vegetable drawer.  It was looking pretty pathetic, wimpy and well not really something I’d want to toss into a delicious crisp salad.  However, I know that this chard is still very nutritious for me and I really wanted to put it to good use.  I also found last week’s pint of heirloom tomatoes and some shredded cabbage in a container (if you buy cabbage and it starts to go soft after a week, shred it up and sauté it into a delicious cabbage salad which you can use as a snack or as ‘noodles’ for Phad Thai–more on that in another post, yes you can also use fresh cabbage).  The heirloom tomatoes were the ‘baby’ version and two had started to lose their moisture (aka shrivel), so I absolutely needed to find away to eat these guys before they all lost their moisture.  Luckily I have a dog who loves tomatoes and while the two shriveled tomatoes weren’t esthetically pleasing to me, he LOVES them no matter what they look like.  I also found some leftover (about 1/4 cup) of cooked ground turkey meat from a couple mornings ago.  Okay!  I think I got enough to make a pretty awesome meal!

Saute Cabbage and rainbow chard

After I finished adding all the goods to the fridge I decided to open up a new package of goat cheese and use about 1 tbsp. for this recipe.  This was an afterthought, the recipe was already really good without it but I was really craving some goat cheese. Note: you do not have to add goat cheese to this dish to make it tasty but if you got some-why not add it?

(recipe below)

Earth Day Sauté

Tomato, Rainbow Chard, Cabbage, ground turkey and goat cheese


  • 1 tbsp. Coconut oil
  • salt to taste
  • Half a bunch of rainbow chard finely chopped (or any other greens you find on their last leg)
  • 1 cup of shredded cabbage (thinly sliced)
  • 6 cherry sized heirloom tomatoes halved (or any tomato chopped to 1″ pieces)
  • optional: you can add to this: 1-2 tbsp. chives/green onions, 1/4-1/2 cup sliced leeks, 1/4 cup chopped onions, 1/2 cup finely chopped spinach, 1/4 cup minced celery, 1-2 tbsp. sliced olives and/or any other herb mint, cilantro, parsley, dill, etc..
  • 1/4 cup of cooked ground turkey breast or leftover meat of your choice (preferably lightly seasoned or salted)  optional: if you don’t have leftover meat you can also go vegetarian/vegan on this and add a handful of nuts instead.


  1. Heat cabbage on cast iron pan on medium-high for 1 minute.
  2. Stir cabbage and add a dash of salt (this will help dry out the cabbage) cook for another minute.
  3. Add coconut oil and rainbow chard (stir) cook for about 2 minutes. (if you have onions, this is when you’d add the onions)
  4. Add tomatoes, meat/nuts and any other options you want at this time and cook for 1-2  minutes before turning off heat.
  5. Salt and season to taste.
  6. Optional add 1-2 tbsp. chevre goat cheese and stir in to create a creamy base.


Make a special creation today?  Please share your creation in the comments section below!

Thanks for reading, hope this inspired you to use up your leftover produce!!



Chunky Double Fudge Brownies (Raw//Vegan//Gluten-Free) *~Great for Valentine’s Day~*

Love is in the air tonight with these delicious…



When you have a craving for chocolate and something easy, look NO further.  These are the MOST delicious, almost sinful, brownies ever! The only problem with them is.. they go too quickly! Good thing they are pretty darn healthy, low glycemic sugar and help with any type of chocolate cravings!  Another fabulous thing about these brownies are that they are also very easy to make.  They are raw so the health benefits and nutrients they provide are provided in the most beneficial state.

This recipe, makes about 24 2″x3″ squares:


Picture shows 23… 1 of the 24 squares um… couldn’t fit on the cutting board… 😉

I thought I would make this recipe a print-friendly version to make it easier on you when it comes to make these guys!

Remember: 2 squares = 1 date.

Chunky Double Fudge Brownies

  • Difficulty: easy
  • Print
Chunky Brownie Ingredients (bottom layer):

  • 1 cup raw walnuts
  • 1/2 cup hulled hempseeds
  • 1 tbsp. chia Seeds
  • 1 heaping cup of ‘de-pitted’ medjool dates (approximately 12 dates)
  • 1 tbsp. coconut nectar
  • 1/2 cup cacao powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. Himalayan salt
  • 1/2 cup cashews

Double Fudge Ingredients (top layer):

Kitchen Tools:

Directions (First half): prep-time approx. 5-7 minutes

  1. Prepare your glass baking dish, by lining it with parchment paper.  You can either cut it to fit exactly, or you can cross your parchment paper (one overlapping the other).  Make sure that the entire bottom of the glass dish is covered with parchment paper and there is paper sticking out above the dish so it’s easy to lift out.
  2. In your large food processer add the following: walnuts, hemp seeds, chia seeds, salt and pitted dates.  Process until fine crumbs.
  3. Add cacao powder and process until well-incorporated.
  4. While food processor is off, add coconut nectar and pulse several times to mix.
  5. Turn food processor on and add vanilla extract (turn off when extract has been mixed in well)  this should only take a few seconds.
  6. While Food processor is off, add cashews and pulse 10 times. (The cashews should be crushed but still chunky.  This will add the ‘chunk’ to your brownies.)
  7. Take mixture and press evenly into baking dish (on top of the parchment paper).
  8. Freeze while you prepare the chocolate fudge.

Directions (second half): prep-time approx. 3-5 minutes, wait-to-enjoy time about 20 minutes.

  1. In small sauce pot, melt coconut oil on medium-high heat. (should only take about a minute)
  2. Remove sauce pot from heat, once oil is liquid and using a fork or whisk, stir in cacao powder until mixture becomes a chocolate glaze.
  3. Stir in coconut nectar or agave, cinnamon, vanilla extract and liquid stevia.
  4. Remove baking dish from freezer and pour chocolate glaze over top of the pressed brownies.
  5. Freeze for 3-5 minutes and sprinkle on the sea salt or Fleur de Sel.
  6. Return to freezer and freeze for about 15 minutes.
  7. Remove from freezer, pull up on parchment paper to remove the frozen block easily.
  8. Set on hard surface and cut squares ( for 24 squares about 2″x3″) or 23 if you eat one while cutting.
  9.  For storing: return to glass dish and store in freezer OR fridge.  Of course, feel free to eat some before you store them. 🙂

Hope you enjoy them as much as we do!


I’d love to hear what you thought of this recipe or if you had any questions.  Please feel free to post your feedback in the comments sections below!

Snack Recipe: Sweet Curry Cashews

~Secret Recipe preview from the soon-to-be released BestFood4Life cookbook~

Yummy yummy snacks in my tummy!
These cashew snacks are sure to beat your cravings, whether it be sweet or salty, enjoy this savory treat!


Let’s get started!

2 cups of cashews
2 Tbsp. yellow curry powder
1 Tbsp. unrefined coconut sugar
1 tsp. granulated garlic
1 tsp. smoked paprika
1 tsp. ground chipotle (optional)
1/2 tsp. of Real Salt or Himalayan Salt (I used Real Salt)
1/3 cup of coconut oil (room temperature or melted)

Real Salt ingredients
Metal Mixing bowl
Mixing Spoon (preferably metal or glass)
Baking Tray
Measuring spoons
Measuring cups
Parchment Paper

Step ONE: Start off by adding 2 cups of cashews into a mixing bowl a metal mixing bowl heats easier than a glass mixing bowl and typically I only use safe plastic mixing bowls if I know I’m not using any heat at all as I don’t trust that the plastic won’t leach out somehow, no matter what FDA regulations are verified (or not).  It’s a personal preference overall, but if you are using plastic pre-melt your coconut oil.
Coconut Oil In Cashew Bowl

Step TWO: Add 1/3 cup of coconut oil. (room temperature or melted)
At this time, you can start the process of pre-heating your oven to 350degrees F.
Oven Temperature
What I do is stick my bowl into the oven, for 10 seconds while it’s beginning to pre-heat.  That way the coconut oil melts just right.  I also don’t believe in microwaves as they completely destroy foods, the other option is to melt the oil on the stovetop which can be a little bit inconvenient and add a couple minutes and extra cleanup to your ‘simple’ snack.  If you don’t mind doing that, feel free to add the extra steps to melt your oil.  Sticking the bowl is by no means a difficult or dangerous task and if you can outsmart the system, why not? 🙂
Warm in oven

Now, the oil is melted JUST perfectly!
Melted Coconut Oil mixed

Alright, now the fun part.
STEP THREE: Add the 2 tbsp. of yellow curry to your mixing bowl once you have fully mixed the coconut oil.
2 tbsp yellow curry powder

Mix the curry in, until well incorporated. Yellow Curry Added and mixed

STEP FOUR: Add 1 Tbsp. unrefined coconut sugar
1 tbsp coconut sugar

Mix into cashew mixture.
Coconut Sugar Added to the mix

STEP FIVE: Add 1 tsp. smoked paprika
1 tsp smoked paprika

Mix into cashew mixture.
Smoked paprika added to the mix

Step SIX: add 1 tsp. of granulated garlic
1 tsp granulated garlic

Mix into cashew mixture.
Granulated garlic added to the mix

Step SEVEN: (optional) add 1/2 tsp. ground chipotle
(Feel free to add more if you like it REALLY spicy or use cayenne pepper)
half a tsp of chipotle

Mix really well into cashew mixture, that way the heat is evenly distributed. (NOM!)Chipotle added to the mix

These are lookin’ really good and you’ll be tempted to try one, go for it!
I like to add the salt at this point, you may find that you like this to be more sweet than savory.  If so, skip the salt.  No one is judging you. 🙂

Now, if you’re adding the salt.  Let’s move to the next easy step.
Step EIGHT: add 1/4 tsp. of Real Salt
half tsp of real salt

and you guessed it, mix it in nice and good.  Same with the chipotle, you don’t want a bite that’s SUPER salty either.
Cashews with salt added

Now’s the time when you’ll really be tempted to eat them, feel free to taste away, but trust me when I say they taste even better after they’ve baked for 20 minutes.

So far these are easy steps right?  I broke them down because I like how the nuts get lathered up with spices when you mix it as you go.  You could be lazy and just dump all the ingredients in one simple step, but trust me the flavor gets really layered when you take the time to do it this way.  It takes about 1 minute extra to take the time to mix between adding ingredients. 🙂

Step NINE: add the cashew mixture to a baking tray lined with parchment paper.
(Tip: Spread out the cashews so they evenly roast.  If you dump them in a big pile, they won’t cook evenly and some will be soft while others are over-roasted.  Give em’ room and watch them turn to masterpieces!)

Parchment paper on tray

STEP TEN: place the tray in the oven once your oven has reached 350degrees  and wait for 20 minutes. (don’t forget to start that timer!)
20 minutes time

I use this time to tidy up the kitchen and today I made my lunch and ate it! 🙂 Kitchen’s clean, husband will be happy and I got to eat a delicious meal WIN WIN!

Ooooh 20 minutes is up… let’s check the cashews!
After cooking

Allow to rest for a few minutes before snacking on a few.
Then decide if you want to eat some warm….
Cup and Jar
or store away for when the snack monster attacks! 🙂
Which for me… is right about now.
Jar and bowl of cashews

Hope you enjoyed this recipe!  I’d love to hear your experiences and feedback!!