Have a question? Call 303.994.1755

Posts by Lisa Suazo

CLEAN EATS Veggie Frittata

Ingredients: 2 TBSP coconut oil 3-4 cups seasonal veggies like summer squash, kale, zucchini, broccoli, spinach, or tomatoes 1 medium yellow onion, thinly sliced 2 garlic cloves, minced 6 pasture raised eggs 1/2 unsweetened coconut milk 1/4 chopped fresh herbs like chives, basil, parsley, or tarragon 1-2 tsp sea salt Preheat oven to 350 degrees…

Read More

4 Reasons to Eat Locally and Seasonally

Do you feel like eating healthy is too expensive?  I’m here to tell you that it’s NOT…at least if you do it right!   One of the ways you can eat fresh organic produce and still save a ton of money is to buy produce that’s local and in season! Here are my top 4…

Read More

White Bean and Avocado Salad

white bean and avocado salad

Ingredients: 2 cans organic, low sodium cannellini or other white beans, drained and rinsed 2 avocados diced 1 cup cherry or grape tomatoes, halved 2 stalks celery, chopped 1-2 scallions (green onions), sliced into rounds 1 cucumber, diced 1/4 cups chopped parsley *When possible, try to use organic produce. For vinaigrette 3-4 TBSP red wine…

Read More

Food Science vs. Mother Nature…who wins?

Potato lovers, REJOICE! I came across this article the other day by JJ Virgin called The Top Five Reasons to Start Eating Potatoes Again and I had to chuckle.     Her article not only made potato lovers across the world like myself jump with joy, but it inadvertently shed light on something that I feel…

Read More

Greek Quinoa with Hearts of Palm

Ingredients: 1 c quinoa 2 c water 2 cans hearts of palm, drained, rinsed and cut into 1/4 in slices 1/2 c diced red onion 1 large, ripe tomato, roughly chopped 1/2 c chopped Kalamata olives 1 garlic clove, minced 1 TBSP chopped fresh oregano 1/4 c extra-virgin olive oil 2 TBSP red wine vinegar…

Read More

Chunky Avocado Salad with Dill

Ingredients: Flesh of 2 ripe avocados, cut into large chunks 1 large tomato, cored and cut into chunks 1 medium cucumber, peeled and cut into 1/4 inch rounds 1 14 oz can of hearts of palm, drained and cut into 1/2 in. thick rounds 1/4 c. toasted sunflower seeds or walnuts Juice of 1 lemon…

Read More

Charred Lemon-Broiled Sole

Ingredients: 1 pound from sole fillets Extra-virgin olive oil 2 pinches sea salt Fresh ground pepper to taste 4-6 sprigs fresh thyme 1 lemon, thinly sliced Directions: Preheat broiler in your oven. Line a large baking dish with parchment paper. Drizzle each fillet with a bit of olive oil and then lay them on the…

Read More

Blueberry Quinoa Cereal

Ingredients: 1 c. quinoa, rinsed well 1 c. unsweetened almond milk 1/4 c. unsweetened coconut milk 2/3 c. fresh blueberries Coconut yogurt or coconut milk cream to taste (optional) Stevia, monkfruit, or coconut palm sugar to taste (optional) Directions: In a saucepan, combine the quinoa, almond milk, coconut milk and blueberries.  Bring the mixture to…

Read More

Dreamy Blueberry Smoothie

Ingredients:  1 1/2 cups water or nut milk 1/2 cup frozen blueberries 1 soft Medjool date, pit removed 2 TBSP almond butter 1 TBSP chia gel (recipe below) 1 TBSP shredded unsweetened coconut To make chia gel: 3 TBSP chia seeds 1 3/4 cups water Mix chia and water in a small bowl or cup…

Read More