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  1. Lemon Ricotta Pancakes

      These pancakes were terrific. I just wish I had taken better pictures to show off how fluffy and delicious they turned out. And as a bonus, they are protein rich, so they serve as a welcome alternative to eggs in the morning. We enjoyed them with whipped cream, maple syrup and blueberry compote. Let me know what you think! Lemon Ricotta Pancakes Makes 6-8 4-inch pancakes 1 cup ricotta… Read More

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  2. Be Good To Your Gut

    If you know me, you know I don’t mind discussing bodily functions, including “number two.” While it’s gross, it’s also one of the greatest insights into our health. So naturally I jumped at the opportunity to take a deep dive into the topic and contribute to the Functional Medicine SF blog. Read on if you’re also into this kind of thing. If you’re “going” on a daily basis, you’re good,… Read More

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  3. Lime, Mint and Avocado Popsicles / Smoothies

    These popsicles rule. They’re both kid and adult friendly and make the perfect cool treat on a hot summer day. Plus, they pack in glutathione-rich avocado, which helps your body naturally detoxify. We could all use a little more avocado in our lives.   Lime, Mint & Avocado Popsicles (or Smoothies) 2 limes, juiced ¼-½ cup mint leaves (to your taste, I like it super minty) 1 large avocado 1… Read More

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  4. Strawberry Rhubarb Muffins (gluten free, dairy free)

    I’m pretty sure if I entered these into a baking contest they would win. I’m not much of a baker—savory’s more my jam. And with all the sugar my kids are bombarded with on a daily basis, I’m usually looking for ways to slash anything sweet (yay, Mom). These muffins have just the right hint of sweetness from maple syrup and a dash of brown sugar. So if you’re looking… Read More

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  5. Chicken Vegetable Soup

    I love chicken noodle soup — who doesn’t? But aside from feeding your soul, the traditional version falls flat nutrition-wise. Try my upgraded recipe with lots of fresh veggies. Best of all, it take just 10 minutes to prep and requires no babysitting. Just toss into a slow cooker and let it simmer for as long as you can wait. Chicken Vegetable Soup Recipe 1-1.5 lbs chicken breast 1 small… Read More

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  6. Spiced Pumpkin Muffins (gluten-free, nut-free)

    When the weather gets brisk and the leaves begin to fall, I get that familiar craving for all things pumpkin. These gluten-free pumpkin muffins have just the right amount of spice without being too sweet, and the yogurt helps keep them nice and moist. I made them in a mini muffin pan so Joaquin could bring them to school for “Harvest Day.” They were a big hit with his 2-year… Read More

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  7. Lightened Up Pumpkin Pie (125 calories, dairy-free)

    My favorite thing about fall is the food! And pumpkin pie is my favorite dessert, second only to anything chocolate. I altered the proportions a bit and added my secret ingredient: lemon zest (I stole the idea from Mark Bittman). Let me know what you think! For the crust: 12 graham crackers, broken 2 Tbsp sugar (or maple syrup) 4 Tbsp coconut oil Preheat oven to 350. In a food… Read More

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  8. Spicy Turkey Chili

    Cold weather… football season… Time to make chili! In the wake of the bad news on beef (tear), I’ve revitalized an old favorite to feature only turkey — and I don’t miss it even a little. About 400 calories per serving. Spicy Turkey Chili Recipe (serves 8) 6 cloves minced garlic 1 large Spanish onion, diced 1 yellow bell pepper, diced 1 jalapeno, seeded and diced 2 lb ground turkey… Read More

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  9. 96-Calorie Spiced Pumpkin Bread

    Pumpkins are definitely the highlight of fall, so I’m always finding new ways to incorporate this naturally sweet veggie into new recipes. It’s packed with beta-carotene for healthy, glowing skin and fiber for “all systems go” digestion. I love using almond flour for baking, because (aside from being gluten-free) it lends protein and transforms ordinary guilt-inducing, white flour baked goods into smart, energizing choices that still taste delicious. I also… Read More

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  10. Starting Solids

      When should you start? Around 4 months you can start giving little tastes of the foods you’re eating – a dab of your pasta sauce, a tiny taste of your oatmeal… just nothing that poses a choking hazard.   Which foods are best? Consistency is key. Steam or roast the veggies first. Start off with more runny purees and gradually make them thicker. Good first foods to puree include:… Read More

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