About Me

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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Monday, March 27, 2017

Review of Suzanne Somers 10-Toxin Free Nail Polish and Pacifica 7-Free Nail Polish

Ok, so far I'm impressed with Suzanne Somers 10-Toxin Free Nail Polish! Up until now my favorite non-toxic polish was Spa Ritual, but I decided to give Suzanne's a try because it contains even less chemicals, and it was on sale. It's free of the top 10 nail polish toxins! I did my mani/pedi Friday night and it's holding up nicely. Normally I can get a pedicure to last 3-4 weeks and a manicure to last 1 week. With manicures I usually have to use gel top coat or my mani barely makes it a few days due to having my hands in the kitchen sink constantly. This one is a basic base and top coat in one. It all went on beautifully. Now let's see how long it all lasts! I'm wearing Pink Slip and You Say Tomato. Check them out here:

Pacifica 7-Free Nail Polish is very similar also. It contains almost exactly the same ingredient list as Suzanne's. It's available on many online websites, including Amazon.

Wednesday, November 16, 2016

Parchment Baked Salmon 4 Ways recipes

These are so good and easy!

5 Ingredient Coconut Curry Chickpeas recipe (vegan, gluten-free, soy-free)

Love this! So good and healthy!

I use all organic ingredients in this. Instead of cornstarch I use tapioca flour. Also, I make my own red curry paste that I found on google.

From this website: http://pinchofyum.com/5-ingredient-coconut-curry

prep time:  
cook time:  
total time:  
serves: 3-4
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 small heads broccoli (and/or other veggies of choice)
  • 1 can chickpeas, rinsed and drained
  • ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
  • optional: minced garlic or onion
  1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
  2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
  3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Saturday, September 24, 2016

VEGAN SLOW COOKER BLACK BEAN SOUP recipe (gluten-free, dairy-free, soy-free)

Love this! So good! Even my 15 year-old daughter likes this! She doesn't like veggies in her food though, so I put the onion, garlic, and green pepper in my hi powered blender before adding them to the slow cooker. She never knew they were there. My Cuban mom always processed them anyway.

I did not use Jalapenos or the roasted tomatoes. But I did add a little Edward and Sons The Wizards organic hot sauce. I also used chicken broth instead of vegetable broth and added 1 cube organic vegetable Bouillon.

Recipe from this site:
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 4 bowls or 6 cups
2 cups or 1 pound dried black beans, soaked overnight and rinsed*
1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
1 bell pepper, cored and diced
2 jalapenos, cored and diced
1 yellow onion, diced
3 garlic cloves, minced
2 teaspoons oregano
3 teaspoons chili powder
3 teaspoons cumin
3 teaspoons chipotle chili powder**
1 tablespoon vegan Worcestershire (such as Annie’s)
2 bay leaves
4 cups vegetable broth (I recommend Better Than Bouillon for the best flavor)
suggestions toppings: diced avocado, chopped cilantro, diced green onions
  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.
  4. *If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking. You can also substitute 2 cans of black beans, drained and rinsed, and reduce the vegetable broth to 3 cups and cook time to 4-6 hours.

**This gives the soup a smoky spice that we love but it might be too spicy for some. You can try starting out with just one teaspoon to see how you like it. You could also use 2 tablespoon adobo sauce (from a can of chilis in adobo sauce) if you can't find the powder.

Wednesday, August 3, 2016

Bullet Proof Coffee recipe (my low calorie, fat-burning version)

This is so delicious! It's like a cappuccino/latte but without the milk or sugar. It keeps me full and focused!

Recipe for my low calorie, fat-burning version of Bullet Proof Coffee
(the original is super high calorie and high fat):

Pour hot, but not boiling, water into a high powered blender
(The pic above was taken on vacation where I did not have access to a blender so I used a blender ball shaker cup to blend it. It doesn't work as well but better than nothing.)

Add 1 teaspoon of raw, extra virgin organic coconut oil
(I use Garden of Life available on Amazon)

Add 1 teaspoon organic, grassfed butter or ghee [clarified butter]
(I use Ancient Organics Ghee available on Amazon; most delicious one by far!)

Add Organic Stevia to taste (I use 2 scoops of Vitamin Shoppe Organic Stevia Extract powder available at Vitamin Shoppe)

Squirt 1 to 2 teaspoons of Summa Cafe coffee, delicious and contains several fat burners and anti-inflammatory reishi/ganoderma (Available only at www.exfuze.com/iwi)

Cover the blender, keep your hand on the lid, and pulse (hot water creates pressure in the blender so hold tight). Then blend for about 10 seconds at medium speed. It will change from coffee color to a latte color. Yum!

Sunday, June 26, 2016

Healthy Weight Loss with Intermittent Fasting

Want to have your cake and actually eat it? Here's a way that an occasional cheat day may be possible without packing on the pounds! Just be sure to eat plenty of fiber, lean protein, and good fats while doing this so you don't feel hungry and still get good nutrition.


Sunday, May 8, 2016

California Avocado Chickpea Salad Sandwich Recipe (vegan)

10 min
10 min
A quick and easy vegan pita sandwich with a delicious chickpea and avocado salad inside.

I tried it first with pita bread and then another time with Eureka organic bread. Eureka won. This is also good on lettuce leaves if you're having a no starch meal.

I like adding organic red pepper, sesame seeds (for extra protein), and for more fat burning fresh garlic, fresh turmeric root, and cumin.


Serving Size: 4
1(15-oz.) can chickpeas (also known as garbanzo beans), rinsed and drained
1ripe, Fresh California Avocado, seeded and peeled 
1medium lemon, juiced
Salt and pepper to taste
1 cupbaby spinach leaves
8slices ripe tomato
2whole wheat pitas, halved and opened


  1. In a medium bowl, combine chickpeas and avocado using a fork or masher until well combined but still chunky. Add lemon juice, salt, pepper.
  2. Arrange spinach and tomato in pita. Place ¼ mixture of salad into each pita and enjoy!
Variations: add cucumber slices, shredded carrots or shredded daikon radishes.
Recipe developed by King Soopers/City Market RD Nutritionists www.kingsoopers.com/health-matters

Calories 240; Total Fat 7 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 0 mg; Sodium 400 mg; Potassium 370 mg; Total Carbohydrates 36 g; Dietary Fiber 10 g; Total Sugars 2 g; Protein 9 g; Vitamin A 1052 IU; Vitamin C 15 mg; Calcium 22 mg; Iron 2.4 mg; Vitamin D 0 IU; Folate 51 mcg; Omega 3 Fatty Acid 0.1 g


% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 2%; Iron 15 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.