Crispy Quinoa Chicken & Strawberry, Mango Spring Salad

There is no denying the amazing flavors in this delicious Crispy Quinoa Chicken & Strawberry, Mango Spring Salad. Can you

There is no denying the amazing flavors in this delicious Crispy Quinoa Chicken & Strawberry, Mango Spring Salad. Can you ever really go wrong with fresh and peak ripened strawberries, mangoes, and avocados?!  Crunchy candied almonds and creamy Feta cheese add a pop of flavor.  It becomes a complete game changer with quinoa replacing regular breading on your chicken, and can easily be made into a gluten free meal.  Need we say more?

Spring is officially here…YAY!!!  Although, if you live in Utah Spring and Winter still seem to be fighting daily battles with each other.  There is still a ski resort in Salt Lake that says they might still be open into June! :0  Crazy right?!

Spring means three things for me:

First, MUD!!!  UGH!  We built a home last fall and I am now looking into reality of putting a yard in and I can’t say I am completely ecstatic at the thought of sprinkling systems and grass taking over my spring and summer….although, my son now has officially and quite successfully marked every single pair of shoes….very new to old…caked and coated with a nice thick layer of mud.  You can’t make this stuff up.  I really should take a picture of my garage and muddy shoes! 🙂  What is it about boys and mud?!  They are like magnets being pulled together with a force so strong that nothing will break its attraction.  So maybe putting in a yard, that we all spend way too much on, won’t seem like such an undertaking when I think of muddy shoes!  Although, I am completely sure my son will still find the square inch of mud in the back hidden corner of our yard after its in…haha!

Second, it means growth and renewal.  I love looking out my window and seeing green all over the hills and mountains outside of my house.  It means out with the decay of winter and “blahness” and new bright colors blanketing the country.  I love seeing the buds on the plants and trees, and I absolutely love seeing the daffodils and tulips sporadically shooting up all over Utah.  I have yet to see the Tulip Festival down in Lehi at Thanksgiving Point, but I can be absolutely positive I’d be in complete and utter bliss!

My two, I guess, comes with a part B.  Growth and renewal can mean so many things, and to me personally, it is growth and renewal of my soul.  That is why I love spring cleaning so much.  It is the physical form of cleaning out my brain and spirit and tossing the cobwebs and junk that doesn’t need to be there.  It gives us a chance to evaluate where we are in life, reevaluate our goals and move forward with a clean start and bounce in our step.  So if you are needing that growth and renewal in your own life, there is no time better to do it than now! 🙂

And finally my third….BERRIES and all the delicious produce of the spring and summer months!  (I am sure you were wondering how all my ramblings would get strategically tied back into food!)  The best one of all right?!  There is nothing better than a strawberry, raspberry, or peach picked at the peak of ripeness.  And lets not get started on Avocados, Utah corn and homemade salsa with fresh tomatoes!  I know I am not the normal type…and that is ok.  I have come to terms with the fact that most people will think I have completely lost my mind that I would eat delicious salad, full of different colors, textures, and flavors over the best well-made steak any day.  Passion right?!  It would be a boring world if we all like the same foods, clothing, and cars. 🙂

This Crunchy Quinoa Chicken and Strawberry, Mango Spring Salad is begging for Spring to come with the juicy strawberries, mango, and avocado invited to the party. The candied sliced almonds and Feta are the definite DJ’s for our bash.  Although can easily be replaced to other delicious options such as honeyed cashews or pistachios, Parmesan or Gorgonzola cheese.  We usually love making our own dressings, but when you are in a pinch on time, this quick dressing can’t be beat!  Two delicious dressings mixed together…pure genius!  What is your palate needing today?!

The star is our Quinoa Crusted Chicken.  It is such a fun new and healthy addition to the traditional thick bread crumb version from…”back in the day”…as my son is saying to me lately. HaHa!  Just a few tips we like to use for dipping the chicken: We like to use tenderloins because they cook faster and a little more evenly the the breast.  Have your precooked and cooled quinoa, beat eggs, flour of choice, and pan sprayed in three separate bowls ready to go before you handle the chicken.  It’s never fun to realize you didn’t and have to go rewash hands or accidentally cross-contaminate your cooking spray.  Yum! Finally, keep one hand “wet” and one “dry” when dipping the chicken.  That way, in case you did forget something you can at least use one hand to grab something. 🙂

We hope you love this salad as much as we do!  If you don’t normally like the flavor of quinoa try it again in this recipe. My husband, that normally doesn’t LOVE when I make quinoa, didn’t even know the chicken was coated with it and thought it was delicious! 🙂

Here’s to Spring and baby steps!

Crispy Quinoa Chicken & Strawberry, Mango Spring Salad

Salad Ingredients:

  • 8-10 cups Spring mix & Romaine mix
  • 1-2 fresh sliced mangoes
  • 1 pint fresh sliced strawberries
  • 1 avocado sliced
  • 1 small red onion, sliced
  • 1/4 cup fresh crumbled feta
  • Optional: sliced candied almonds

Crispy Chicken Ingredients:

  • 1 cup quinoa (dry)*tip below for how to cook it
  • 4 small boneless, skinless chicken breasts or tenderloins, (evenly sized)
  • 1 tsp garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup almond flour or wheat flour
  • 2 large eggs, beaten


  • Briannas Home Style Poppy Seed & Blush Wine Vinaigrette Dressing- mix ½ & ½


  1. Preheat oven to 400 degrees f.
  2. Lightly oil a baking sheet or coat with nonstick spray. (I used avocado oil or olive oil spray)
  3. In a large saucepan, cook quinoa according to package instructions, and cool to room temperature. (I like to cook it in chicken broth to cut the bitter taste)
  4. Season chicken with garlic powder, sea salt and pepper, to taste.
  5. Working in small batches, dredge chicken first in flour, dip into eggs, then dredge in quinoa mixture, pressing slightly to coat each breast.
  6. Place chicken onto the prepared baking sheet. If you want them really crispy, you can spray them with oil if you would like. Place in the oven and bake for 20-25 minutes (breasts) or 15-20 minutes (chicken tenderloins), or until golden brown, and cooked through. When the chicken is done and if it’s not browned, turn the oven on broil & let it brown the quinoa for a minute or two. It will make the quinoa extra crispy Yummo!
  7. While chicken is cooking, arrange salad ingredients in large bowl or on individual plates.
  8. Toss lightly with dressing.
  9. Slice chicken on the diagonal, & serve warm topped over your beautiful strawberry, mango spring salad.

Dehydrator Snacks: Healthy Sprouted Almonds & Fruit Roll-Ups & Dried Fruit

Click here to watch our Studio 5 segment demonstrating the following recipes! Dehydrators are so fun to use in the

Click here to watch our Studio 5 segment demonstrating the following recipes!
Dehydrators are so fun to use in the kitchen because you can dehydrate all your fruit that is going bad and use them for healthy snacks at home or on the road.  Just slice your fruit evenly and lay on the sheets to dehydrate for 5-10 hours.  You can also make some healthy sprouted almonds or homemade fruit rolls!  If you weren’t the lucky winner of our dehydrator giveaway and still want to get a dehydrator, click here to see our favorite! (affil.)

Sprouted Seasoned Almonds

(Sprouting increases the digestibility & nutrition of the almond.  It also makes them really light, crispy & airy)

  • Raw Almonds
  • Seasoning salt or Sea Salt
  • Onion powder
  • Mrs. Dash Garlic & Herb (or any other seasoning desired)
  1.  Rinse raw almonds (with filtered water if available).  Cover with water until almonds are covered with an inch of extra water over top.  Let them soak overnight.  In the morning, rinse them well and drain them in a colander.
  2.  Transfer them to a bowl.  Lightly sprinkle seasoning salt & onion powder over them until lightly covered with seasonings.  Place in dehydrator with mesh trays and dehydrate on low (around 105 degrees) all day until dry.  (6-10 hrs.)
  3.  If you don’t have a dehydrator, spread on stainless steel baking sheet and bake at no more than 150 degrees for 12-24 hours until completely dry.   Store in an airtight container or mason jar.


Healthy Homemade Fruit Rolls

  • 1 lb. strawberries (1 lb. per dehydrator sheet)
  • 1 tsp. lime juice
  • 5-10 drops of Stevia as a sweetener
  • (You can also use a Tbsp. of sugar or honey if you would like)
  • Coconut oil spray
  1.  Lightly coat your dehydrator tray with oil to keep the fruit from sticking to the sheet.
  2.  Blend strawberries with lime juice and sweetener.
  3.  Once fruit is pureed pour it evenly onto your fruit tray.
  4.  Spread the fruit evenly with your favorite spatula.
  5. Set your dehydrator to 135 degrees and dehydrate for 4-8 hours or until it is leathery and pliable.  If you want it really crispy like a chip, keep drying.
  6.  Remove from the sheets and roll in parchment paper or plastic wrap. If it doesn’t come off easily, then you need to let it keep drying.  I sometimes lift it off and turn it over to dry the bottom if I got too much oil on it.   You can also cut them into strips & store them in an air tight container.

Sliced Fruit Tips

  • If slicing fruit such as strawberries, kiwis or bananas, I recommend using a mushroom slicer to cut them evenly so they will dry at the same rate.  Egg slicers or strawberry slicers are ok, but they tend to break easier than the mushroom ones.  The mushroom slicer is pretty heavy duty and you can use them for all your fruits.  Click here to see the one we used on our Studio 5 segment.  (affl.)
  • When slicing fruit to dehydrate, you also want to either brush them with some lemon juice or spray them with a mixture of 1/4 part lemon juice to 3/4 part water. That will prevent them from browning as well as giving them a fresh taste.  You can also soak them in a solution of the 1:4 lemon juice to water concentrate in a bowl for a couple minutes if you don’t have a spray bottle to spray them.
  • Each fruit takes a different amount of time to dry so just check times online or start with about 5 hours and go from there checking them about every hour or so until they’re the texture you want.  Dry them a little longer if you want them to be really crispy!
  • Store them in an air-tight container.  If they are still moist and soft (because that’s the way you like them), I might store them in the refrigerator so they don’t grow bacteria.  The really dried fruits are fine just stored in a baggie on your pantry though.  If your family is like mine, we really don’t keep dried fruit around too long because they gobble it right up!!

Quick & Healthy Teriyaki Veggie Quinoa Bowls

Quick to pull together, Healthy, full of sweet & savory flavors, flexible with what you have in stock, and as

Quick to pull together, Healthy, full of sweet & savory flavors, flexible with what you have in stock, and as an added bonus…all the different layers of texture and pure deliciousness going on, these Quick & Healthy Teriyaki Veggie Quinoa Bowls will be an easy add onto your rotating dinner meal repertoire!

Can we just say how much we love these Teriyaki Quinoa Bowls and why you and your family will fall in love with them too?!  #1…They are delicious! #2. They are super speedy….and if we did have a #3 would it even matter with those first to options?! 🙂  Ok…we can totally give our number 3!  With 8 boys between the two of us…Suzy having heavier load….we have lots of picky eaters.  These bowls have endless options and versatility that helps with all of our opinionated food critics!  You can completely cater the veggies in the bowl to the veggies your family loves.

A basic option that you see at a lot of restaurants with teriyaki bowls are the carrot, broccoli, zucchini, and may a red pepper option.  My dad LOVES water-chestnuts so I’d probably throw some of those in there for them.  Get your kiddos involved and have them pick the vegetables to put in the stir-fry.  Have them help prep and wash them and empower them to make good choices for their growing bodies.  This will help them feel important and independent and they will be more apt to trying what you make for dinner!  If you or your family haven’t ever had a a vegetable besides corn or french fries you might want to start small with just a few new vegetables in this bowl and some chicken rather a whole beautiful smorgasbord of veggies that they have never tried and will never try if you throw them all in their faces all at once! 🙂

And……if your family has never had a meatless meal a day in their lives, you might want to start out with a little grilled chicken or fried egg on top so they aren’t feeling deprived, and you can get them more on board with a meatless meal.  This bowl is packed with tons of healthy and delicious plant-based protein though that will keep your energy levels up and fueled until morning.

Thanks for stopping by and happy eating!

Quick & Healthy Teriyaki Veggie Quinoa Bowls

(Serves 4-5)

1 c. Quinoa, dry (cook according to pkg. directions, but see link below in direction #1 for tips & tricks for cooking     quinoa)

1-2 Tbsp. Avocado, Grapeseed or Coconut oil

1 c. Edamame, shelled

4-6 c. shredded vegetables (broccoli, zucchini, matchstick carrots, pepper, etc… or buy a pre-sliced stir-fry mix for convenience)

Teriyaki Sauce (see recipe below)

Optional Toppings:

2 green onions, sliced diagonally

sesame seeds & cashews

Grilled Chicken or Fried Egg

Teriyaki Sauce

(makes more than enough to use for this recipe)

2 tsp. freshly grated ginger

3-4 garlic cloves

2 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

3-4 Tbsp. raw honey

2 Tbsp. coconut sugar or brown sugar

½ c. Braggs Liquid Amino’s, Coconut Amino’s, or lite soy sauce

2/3 c. water

1 Tbsp. cornstarch or arrowroot powder

1. Cook quinoa according to package directions. (We like cooking it in chicken broth so it cuts the bitter flavor.  Check out our tips on cooking quinoa –> HERE!)

2. To make teriyaki sauce, put all ingredients (except the cornstarch & water) in a small pan over medium heat. Heat until boiling. Mix water & cornstarch together. Once mixture is boiling on the stove, add the cornstarch & water mixture. Whisk until it heats through and thickens.

3. While cooking quinoa, get stir-fry pan or skillet very hot over medium high heat for about 1 minute, then add 1 Tbsp. of avocado oil or coconut oil.  Add all the vegetables you would like for your bowl. Stir constantly for 3-5 minutes or until vegetables are tender crisp (not overly cooked so they are soggy! :). Add edamame to heat through for another minute or so. If needed, add a couple tablespoons of water to help steam/cook the veggies.

4. To assemble the bowls, put quinoa in bottom & drizzle lightly with teriyaki sauce. Then add stir-fried vegetables, top with a little more teriyaki sauce. Don’t over do it on the sauce or it will be too salty! You might have extra sauce. Garnish with sesame seeds, cashews & green onions! Enjoy!

**If you do make this with your family, comment here or on Facebook or Instagram and link us and let us know your favorite combos!  Pictures are a pure joy bonus for us!!!

Crunchy Quinoa Tacos

Quick, simple, a complete and healthy protein, and super delicious!  These versatile Crunchy Quinoa Tacos will soon become an instant

Quick, simple, a complete and healthy protein, and super delicious!  These versatile Crunchy Quinoa Tacos will soon become an instant “fam” favorite for those fast and simple weeknight meals.

I don’t know about you, but when I’m speeding home at 5:30 trying to decide what to have for dinner, it is definitely tempting to hit up the local fast food drive-thru…especially when you have several “hangry” and tired kiddos in the back seat! When we do find ourselves in these pinches, Pinterest is not going to help. 🙂  That’s when I turn to tried and true classics I grew up on.

Tacos were such a memorable classic that were so delicious because of all the different layers of textures and flavors. You have the crunch of the taco shell, slight heat of the meat, crisp lettuce, and creamy velvety cheese! Yum!!! Whenever I can find a little bit healthier, and just as tasty variation to those classic and memorable meals, I consider it a solid win.

Quinoa is a nutrition power house!  I don’t know if you were able to catch it in my favorite find the other week, but if not, you can go take a refresher here. 🙂  It is a complete protein that will give you and your starving family the energy they need to brave the homework battlefront!

Crunchy Quinoa Tacos

  • 1 2/3 cup water
  • 1 14.5 ounce can Rotel Tomatoes (with juice)
  • 1 cup quinoa, dry
  • 3 tablespoons taco seasoning
  • 1 can corn, drained (or 2 cups organic frozen sweet corn, thawed)
  • 1 can pinto or black beans, drained and rinsed
  • Hard taco shells
  • Optional Endless Toppings: shredded cheese, lettuce, diced tomatoes, sliced avocados, plain Greek yogurt, salsa, chopped cilantro

In a 10″ skillet, combine water, Rotel tomatoes with juice, 1 cup dry quinoa (rinse in a fine mesh strainer first), and the 3 tablespoons of taco seasoning.  ring to a boil, then cover and reduce heat to low. Let cook for 20 minutes or until liquid is absorbed in quinoa.  After the quinoa has finished cooking, add corn and pinto beans and toss together.  Serve in taco shells or on a bed a lettuce as a taco salad with crushed tortillas on top.  Top with any items from your topping bar that your family loves!

***This quinoa filling can also be frozen and used at a later meal of stuffed as a feeling for freezer burritos.Like  these Crunchy Quinoa Tacos?  Check out these other delicious and similar recipe: RED QUINOA, MANGO, & AVOCADO SALAD/DIPRICE & BEAN BOWLS.

And….if you have a chance to make any of these recipes head over to #foodiegonehealthy on Instagram and hashtag me in your photo!  I’d love to check it out!

Healthy Hot Chocolate

This hot chocolate is a much healthier version than our standard hot chocolate!  We have leveled up the nutrition in

This hot chocolate is a much healthier version than our standard hot chocolate!  We have leveled up the nutrition in so many ways!!  For the milk base, we are using coconut milk that is full of healthy fat & creamy goodness, not to mention the delicious flavor.  Then we flavored it with raw cacao powder that comes straight from ground cocoa beans.  We have sweetened it with a little raw agave which is straight from nature as well.  Then we add a touch of sea salt & vanilla to enhance the flavors.  I think you’ll agree, this is chocolate from heaven!  Drinkable chocolate that you don’t need to feel guilty about!!

The recipe is so simple, you truly just put all the ingredients in the pan, warm it up over medium heat until the desired temperature is reached (usually just a couple minutes) and you’re good to go!  This makes a small batch.  Probably only enough for 2-3 people.  It is very easily doubled or tripled if you need more!  Enjoy!

Healthy Hot Chocolate

1 can coconut milk or lite coconut milk

1 1/2 – 2 tsp. cacao powder

1/4 c. raw agave

1/4 tsp. vanilla

pinch of salt


Put all ingredients in a small sauce pan over medium heat until the mixture reaches the desired temperature.  It only takes a couple minutes, so just watch it.  Make sure to whisk all the ingredients so you don’t have any clumps and enjoy!!

Smoothie Bowl with Toasted Coconut, Granola, Berries & Chia Seeds

This smoothie bowl with toasted coconut, granola, berries & chia seeds puts some excitement in breakfast again!  Smoothies can get

This smoothie bowl with toasted coconut, granola, berries & chia seeds puts some excitement in breakfast again!  Smoothies can get boring sometimes, so this is a fun way to change it up!  This bowl will keep you full for a long time with the additional toppings! This recipe will make a big enough batch for about 3-4 bowls so if you are only making it for one or two people, half the recipe.  The leftovers can be stored in the fridge because the chia seed will keep the mixture thick, but I found that I don’t really love the leftovers because it’s not cold enough for me!  You could always just throw the leftovers in a blender with some more frozen fruit to make it a little colder and then add your toppings.  This is a fun breakfast to have your friends over to enjoy with you!  Good food & good friends are always a great way to start your day!

  • 10 oz. frozen mangos or peaches (approximately 2 c.)
  • 1 c. water
  • 10 oz. frozen triple berry mix (approximately 2 c.)
  • 1 c. coconut or almond milk
  • ¼ c. honey
  • 1/3 c. chia seeds
  • ¼ c. flaxmeal
  • A pinch of salt
  • Granola, berries, toasted coconut, nuts, etc.
  1. Soften the frozen fruit by leaving on counter for a little while if you don’t have a high powered blender. Blend the mangos or peaches with water. Put in a large bowl. Then blend the triple berry mix with the coconut milk & honey. Mix both frozen fruit purees together.
  2. Stir chia seeds, flax and salt into the frozen puree mix. Let stand for 10-15 minutes in refrigerator to thicken.
  3. To assemble bowl, put frozen smoothie mix into the bowl, top with granola, berries, coconut, etc. Enjoy!!

Organic Quinoa

Quinoa is one of my favorite grains (acutally, it’s really a seed, but most people call it a grain).  The

Quinoa is one of my favorite grains (acutally, it’s really a seed, but most people call it a grain).  The reason is because it is a complete protein, meaning that it contains all the amino acids necessary for complete protein building blocks.  A lot of vegans and vegetarians use this grain because it’s similar to getting in the same good protein that we would from animal products, except a lot cleaner, less fat and it’s more alkaline.  It’s a complete meat replacer!   It cooks up just like rice.  2 parts water to 1 part grain.  It’s even easier than rice because once it comes to a boil it only takes 15 minutes to cook versus 20 minutes for white rice or 50 minutes for brown rice.  The texture is smaller than rice, but it’s delicious.  My best tip for cooking quinoa to reduce the bitter flavor that some people experience, is to rinse it, and then cook it in low sodium chicken broth or to add a tsp. or two of Orrington Farms chicken powder to each batch of 1 c. dry quinoa & 2 cups water.  The reason I love the Orrington Farms powder is because it is made with sea salt and there is no MSG found in it.  It has a great flavor too!

Use quinoa as a meat replacer or in place of any grain or rice in your recipes.  I like putting it in soups, salads & as a side dish!  As you will see, I have many recipes using quinoa on my website.  Just search on the right corner of my website for quinoa and you’ll find some fun recipes!  I hope you enjoy it as much as I do.  I also like to cook it in larger batches and freeze it in 1 or 2 cup portions in my freezer so it’s ready to go with any meal.  Enjoy!

Click here to see prices for ordering quinoa.

Hawaiian Quinoa Bowl with Spicy Peanut Sauce & Honey Cilantro Vinaigrette

These quinoa bowls are a little taste of paradise, and will definitely help your body to get to that island

These quinoa bowls are a little taste of paradise, and will definitely help your body to get to that island retreat even quicker because they are also good for you!  The best part is that they are family friendly so you won’t need to make three separate meals for all of those picky eaters.  With all of the different layer of flavor between the Sweet Cilantro Vinaigrette and punch of juicy pineapple to the Spicy Peanut Sauce, you can customize your flavors to fit all the different mouths that you have to feed.  Can we all say Aloha?!

It has been one snowstorm after the other the last few weeks here in Utah, especially where I live up by Snowbasin Ski Resort.  It has been building up over the mountain and then dumping all that fresh powder pillowing up around every exit out of my house. 🙂  And while that may be a great thing on my fresh powder skiing days, at home, I want to stay in my house and never leave again.  That’s why when I came across a play on this recipe for Hawaiian Quinoa Bowls from Nicole at Cooking for Keeps we had to try it just to take a mini vacation and escape this freezing cold weather!  It gave me the courage to brave the cold and make my way to Suzy’s house to whip it up. 🙂

The spicy peanut sauce is a very versatile sauce and if you are a no spicy type of family, can certainly leave the crushed red chili peppers out.  The sweet chili sauce is delicious and doesn’t carry much heat with it so make sure to leave that in.  We hope you enjoy it as much as we did.  Aloha!!!

Serves: Serves 4
  • 2 cups cooked quinoa (cooked according to package directions)
  • 1-2 large red peppers (depending on size), roughly chopped
  • 2 green onions, thinly sliced
  • 2 cups chopped pineapple
  • ½ cup chopped raw (if possible) cashews, or macadamia nuts if you are feeling really tropical 🙂
  • 2 tablespoons extra nuts to sprinkle on top at the end
  • 1/2 cup Spicy Peanut Sauce (recipe follows)
  • cilantro Honey Lime Vinaigrette (recipe follows)
  • 2 medium chicken breasts (or about 2-3 cups already grilled chicken breast strips or rotisserie chicken, diced)
  • salt & pepper to season chicken
  • ½ teaspoons red pepper flakes
  • Cilantro for garnish
  1. Heat a small sauté pan to a medium-low heat. Add nuts, toast just until fragrant. Be careful not to burn.
  2. Toss cooked quinoa with peppers, onions, pineapple, ½ cup nuts and ½ of the cilantro vinaigrette. Add more vinaigrette to taste if necessary.  You might not use it all depending on size of chicken and produce. Season with salt and pepper in your serving bowl.
  3. Heat a grill pan to a medium-high heat if cooking chicken.  Add 2 teaspoons of Avocado, Coconut, or olive oil. Sprinkle chicken liberally with salt and pepper. Sprinkle with red pepper flakes. Grill until cooked though, about 3-4 minutes per side. Set aside to cool. Once cool, cut into strips.
  4. Place chicken strips on top of quinoa and drizzle with peanut sauce. Sprinkle with remaining nuts and extra cilantro.
  5. Enjoy!
Spicy Peanut Sauce
  • 2 tablespoons lite soy sauce or Bragg Liquid Aminos
  • 1 teaspoon fish sauce (found in Asian section of grocery store)
  • 2 teaspoons sesame oil
  • 2 tablespoons raw organic honey
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon rice vinegar
  • 2-3 tablespoons peanut butter
  • ½ teaspoon crushed red pepper flakes (optional)
  1. In a small pot on the stove, heat on medium low and add all ingredients for the spicy peanut sauce and wisk until blended.  Heat until warm throughout.
Cilantro Lime Vinaigrette
    • 1/4 cup fresh squeezed lime juice, if possible
    • 3 tablespoons raw organic honey, if possible
    • 1 teaspoon dijon mustard
    • 1/2 cup loosely packed cilantro
    • 1/3 cup extra virgin olive oil
    • 1/4 teaspon salt
    • 1/8 teaspoon pepper
  1. Add lime juice, honey, dijon, salt, and pepper to a food processor.  Blend until combined.  With the mixer on, add olive oil a bit at a time. after blending in oil add cilantro and pulse until tiny pieces. 

The Shift

This is going to be an amazing event that I will be speaking at about how to help create new


This is going to be an amazing event that I will be speaking at about how to help create new healthy habits, one step at a time.  If you are ready to shift your life into a new place, a better, happier place emotionally, spiritually, physically, financially & mentally, as well as help to improve your relationships with others, then this is the conference for you!  For more information, visit  Hope to see you there!! (There is a “Buy One Get One Free” deal through December 31st.  Just enter “Suzy241” at checkout to receive the discount!)

Granola & Greek Yogurt Breakfast Tart

This tart taste every bit as good as it looks!  Granola and yogurt are a classic breakfast topped with fresh


This tart taste every bit as good as it looks!  Granola and yogurt are a classic breakfast topped with fresh fruit, of course!  This version takes that classic to a new level.  When you are having house guests or having friends over for brunch, this is the perfect thing to serve!  It doesn’t take much time either.  You can bake the granola crust up to a day in advance.  Just fill it with yogurt & top it with the fruit and you’re ready to serve!!  This breakfast won’t disappoint.  It’s the perfect side dish to any egg dish as well.  I recommend our Sundried tomato, spinach & quinoa egg muffins to go along with it as well.  Let’s get baking!!

Granola & Greek Yogurt Breakfast Tart

  • 1 1/2 cup old fashioned oats
  • 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, walnuts, pumpkin seeds, sesame seeds)
  • 1/3 c. coconut oil, melted
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • about 3 cups vanilla Greek yogurt (or plain mixed with a little honey to taste), coconut yogurt, or almond yogurt
  • Assorted sliced or whole fruit for topping (berries-strawberries, blueberries, blackberries) bananas, mandarin oranges, etc…


  1. Set oven to 325F
  2. Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
  3. Press the mixture into a greased 9″ tart pan with a removable bottom (or a pie/cake plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
  4. Bake for about 15-20 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
  5. Fill the tart with Greek yogurt, and smooth out evenly.
  6. Arrange the fruit on top.
  7. Serve immediately.img_5323