By Kat Turner

If you're going with the 'real' option of bacon carry on, if you're going veggie the Tempeh bacon & arugula replace the B & the L in this recipe for a lightened up, vegetarian version of this diner staple breakfast idea.

Ingredients (1 serving)

1 teaspoon of olive oil

1 slice of tempeh bacon Or smoked bacon

1 egg, cooked any way you'd prefer

1 piece of your favorite toast, traditional or gluten-free

2 cherry tomatoes, sliced

¼ cup of arugula

Drizzle of olive oil

Squeeze of lemon juice

Pinch of sea salt & freshly cracked pepper

Cook the bacon in olive oil in a skillet over medium high heat until just crisp then roughly chop. Toss your bacon, tomatoes & arugula with olive oil, lemon juice & salt & pepper.

Top the toast with your egg, however you like it & pile the salad over.

Enjoy immediately.



By Kat Turner

Tahini is a popular condiment made from ground sesame seeds; it contains loads of calcium, vitamins E and B, and a slew of minerals including phosphorus, lecithin, magnesium, potassium and iron. These benefits combined with the antioxidant powers of berries, and the anti-inflammatory properties of fresh ginger guarantee a fab start to your day.

Ingredients (1 serving) 

1 cup berries of choice, fresh or frozen (I love this one with blueberries!)

2 teaspoons tahini

2 tablespoons greek yogurt

1 small chunk of fresh ginger

1 teaspoon honey

¾ cup coconut water

Small pinch of sea salt 

2-3 Ice cubes

Place all ingredients into your blender and process until creamy and delicious.

Can be stored in a glass jar in your fridge for up to 2 days.




By Kat Turner

This is a light restorative soup that packs a pick-me-up with bright ginger & lime juice, perfect if you’re feeling under the weather or simply need a little soothing.

Ingredients (1 serving)

1 small zucchini

2 teaspoons of olive oil

½ shallot thinly sliced

1 clove of garlic, minced

1 teaspoon of minced fresh ginger

Pinch of sea salt

1 ½ cups of chicken stock

Juice of one lime

1 dash of fish sauce (optional)

1/3 cup of shredded leftover cooked chicken 

*Optional garnish: Siracha sauce, fresh sliced jalapeno, shredded cabbage, cilantro, basil

Place a 2-quart pot over medium heat & sweat the shallot, garlic, ginger & salt in the olive oil until the shallot is transparent, stirring often so as not to let the garlic or ginger burn. Pour in the stock & bring up to a simmer, then remove from the heat & stir in the lime juice & fish sauce. Add salt to adjust the seasoning as desired. 

While the soup is simmering, prepare your zucchini noodles. This is most easily done using a “spiralizer” (Benriner is a great brand, purchase online), a kitchen gadget I can’t live without (& I’m not a gadget kind of gal). If you don’t have a spiralizer, no problem! Just carefully slice your zucchini per person the long way into 1/8” planks, & then again slicing the long way, create “noodles” from the planks. Pile the noodles your soup bowl raw then pour the hot soup over, topping with your shredded chicken.

If you like it hot, garnish with a little siracha sauce & sliced jalapeno. Shredded cabbage & herbs add a fresh crunch!




By Kat Turner

Another fast & easy way to combine your leftovers into a hearty warm lunch or smaller dinner.

Ingredients (1 serving)

1 large tomato, heirloom if available

¼ teaspoon of fine sea salt

1 teaspoon olive oil

1/2 cup of leftover grass-fed beef Bolognese

¼ cup of cooked quinoa

2 tablespoons of fresh parsley

1 tablespoon of goat cheese

Freshly grated parmesan or pecorino cheese

Preheat the oven to 375 degrees.

Using a sharp paring knife cut a wide hole into the top of your tomato, careful not to cut all the way through, & gently remove the core & tip out any excess seeds & liquid. Sprinkle the sea salt into the cavity of the tomato & rub the outside with the olive oil.

In a small bowl combine the bolognese, quinoa, parsley, & goat cheese then gently stuff this mixture into the tomato. Place the stuffed tomato onto a small parchment lined pan, top with freshly grated parmesan or pecorino cheese & roast for 35 minutes.



By Kat Turner

I know...its an odd one right!

Tempeh is the protein & calcium rich, savory result of fermenting soybeans that have been pressed onto the shape of a block. In this recipe you’ll maximize flavor by first simmering your tempeh triangles in a light soy broth. I like to make extra to have on hand for salads & snacks.

Ingredients (2 servings)

1 package of tempeh

2 cups of water

1/3 cup of good quality soy sauce or tamari

1 2” piece of fresh ginger, thinly sliced

2 cloves of garlic, smashed

2 sprigs of fresh thyme

1 bay leaf

2 tablespoons of olive oil

In a small pot combine the water, soy sauce, ginger, garlic, thyme, & bay leaf & bring up to a simmer.

Meanwhile cut your block of tempeh in half to form 2 squares, then cut each square diagonally into 2 triangles, then slice each triangle down the middle, to create 8 thin triangles. Add these triangles to the broth & gently simmer for 15 minutes.

Remove from the broth & pat the triangles dry (broth may be cooled, strained & reserved for an addition to soups, stews, & braising liquid).

Place a pan (cast iron is perfect if you have it) with your olive oil over medium high heat, once the oil is shimmering work in batches to sear the tempeh on both sides until golden brown & crisp.

Delicious with the Verde Crack Sauce, or simply with a little good quality Dijon mustard.

Garnish with pomegranate seeds if available.

Enjoy with your favorite green salad.




By Kat Turner

Truly dark chocolate contains high levels of antioxidants and a chemical compound that generates the sensation of “love” in our brains. No wonder it tastes so good!!

Ingredients (1 serving)

½ of a banana, sliced into 1/3rds 

1 ½ ounces of 70% or above dark chocolate, chopped

2 teaspoons of shredded coconut

Place your chocolate into a glass bowl & microwave in 30 second intervals (stirring after each) until it is evenly melted. Alternately you can do this using a double boiler on the stovetop. Dip the banana into the chocolate & sprinkle with the coconut. Enjoy right away or freeze & enjoy later.



By Kat Turner

When that mid-day craving for something salty comes a calling, hit it with this..  

Choose a few ingredients, not too many, about enough for a small handful. Make sure to include a little cheese or meat as a source of protein.

Ingredients (1 serving)

A few small pieces of the following possible

Good quality olives

Artichoke hearts

Roasted red peppers

Cornichon pickles

Cherry tomatoes

Buffalo mozzarella

Parmesan reggiano or pecorino 

Cured meat such as bresola, salami, or prosciutto

Fresh basil


By Kat Turner

You don’t need a fancy juicer for this recipe! With a decent blender or a Nutribullet you can enjoy the benefits of refreshing alkalizing green juice too.

Ingredients (1 serving)

1 cup of sliced Persian or English cucumber

1 cup of filtered water

½ of your favorite apple, chopped (core, seeds, skin and all)

½” piece of ginger

Small handful of mint leaves

Small handful of baby spinach

Juice of ½ a lemon

2 ice cubes

Tiny pinch of sea salt

Place all ingredients into your blender and process on high for 1 minute. Strain this mixture through a mesh sieve and enjoy!