1 cup yellow tomatoes (chopped) reserve

1 T for garnish

1 cup yellow peppers (chopped) reserve

1 T for garnish

½ cup vidalia onion

½ cup cucumber (chopped) reserve 1 T for garnish

1 T chopped spicy pepper (shishito, jalapeño)

1 splash orange or mango juice1/3 cup olive oil to smooth out

Splash of vinegar to taste.

I used garlic cilantro and green apple from Olea Oliva store in Marietta, GA.


Add all vegetable ingredients to blender and mix until well-blended. Slowly drizzle in olive oil until smooth. Garnish with chopped veggies and a swirl of olive oil.

You can use leftover rice for this recipe, or you can substitite cauliflower or riced broccoli.

-Start with trio of celery, carrots and onion. Cook until sweated down in oil

-Add rice or riced veggie

-Add soy sauce and tereyaki sauce

-Add assorted veggies (leftover, fresh, frozen or canned)

-Add protein of your choice ( chicken, shrimp, beef, tofu, etc.)

-Scramble eggs in separate pan and add to rice mixture

-Serve and enjoy!

I love kale. I prefer softer versions like blue scotch over dinosaur but any kind is great. This can be used with left over beef, chicken a hearty fish or salmon or use with only veggies.

-Add any left over protein

-Cut up your kale

-Add sweet potato, carrots, peppers, beets (or whatever is left over in the fridge.) You can also add peas, corn (frozen or fresh)

-Add onion

-Add lemon or lime juice or zest for freshness

-Add 2T of olive oil and/or vinegar

-Top with chopped nuts for a great crunch

Packed with healthy goodness, sweet potatoes add fiber & plenty of nutrients. Protein comes from the lentils and spinach or kale.


  • 2 sweet potatoes or squash, cut into cubes

  • lentils

  • kale, spinach or arugula

  • 1T garlic powder

  • any extra veggies you have on hand

  • sprinkle of tumeric

  • coconut oil to prevent sticking

  • 1 1/2 T ground flaxseed

  • salt and pepper to taste

Combine ingredients in sautée pan and cook until desired tenderness.


  • 3 big handfuls of arugula or your favorite greens

  • 1 ½ cup cooked lentils

  • 1/3 cup shredded carrots

  • 1 cucumber

  • 1 lemon

  • 1 cup cherry tomatoes

  • 2T chopped scallions

  • 2T fresh cilantro

  • 1 1/2 T ground flaxseed

  • 1/2 avocado

  • salt and pepper to taste


Cook lentils according to directions. Chop cucumbers, tomatoes, scallions, parsley.Mix all salad ingredients together. Pour dressing over salad. Top with sliced avocado and wedge of lemon.

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Holistic Healing With Amy