Kale Blue Cheese Salad



  1. 3-4  stalks of Kale
  2. 1/4 sour cream
  3. 1/4 blue cheese crumbles
  4. 3 tablespoons milk
  5. 10 cherry tomatoes 
  6. 1 tablespoon olive oil
  7. salt & peppa


  1. Half cherry tomatoes, and toss in a small bowl with olive oil and salt and pepper. Set aside.
  2. Cut kale or tear from stem and cut kale leaves into smaller bite size pieces. Trash the stems!
  3. In a large bowl whisk together milk, sour cream, and blue cheese crumbles. very well!
  4. Toss in kale leaves and toss until completely coated in creamy dressing. 
  5. Right before serving throw in the cherry tomatoes and toss again. WAHLAH!!!

Prosciutto Wrapped Basil Pesto Stuffed Chicken



Basil Pesto:

  1. Handful of Cashews
  2. Small handful of Pine Nuts
  3. 1/2 cup olive oil
  4. 1 tablespoon lemon juice
  5. pinch of salt 
  6. 2 cups fresh basil
  7. 2 tablespoons minced garlic


  1. 4 thick chicken breast
  2. 4 slices of prosciutto 

Preheat oven to 375 degrees.


  1. place all of the Basil Pesto ingredients in a food processor and pulse until smooth, not too creamy. The pesto will still have a tiny chunky consistency. Set Aside
  2. Pat the chicken dry with paper towels. Season both sides with salt.
  3. Place your hand on the chicken breast and take a sharp knife and cut a slit lengthwise (not all the way through) to make a pocket from one end to the other. Deep, almost to the other side. 
  4. Stuff each chicken breast with the basil pesto until leaking out. 
  5. take a slice of prosciutto and wrap the chicken breast with it. May need a toothpick to hold it in place. 
  6. Place on a baking sheet and bake for 25-30 minutes or until golden, clear juices, or internal temp. of 160 degrees. (no pink center)

Summer Cucumber Salad



  1. Mix Good seasons italian dressing packet with olive oil and red wine vinegar based on the directions on the package. Sit aside.
  2. peel cucumbers and slice in thin coins.
  3. thinly slice red onion, as many slices as you prefer.
  4. half the cherry tomatoes 
  5. half the avocado and slice in cubes
  6. combine all vegetables and top with  3 tablespoons italian dressing and toss. 
  7. Salt to taste and can be refrigerated and stored for a couple of days. 
  1. Good Seasons Italian Dressing packet. 
  2. Olive Oil
  3. Red Wine Vinegar
  4. 6-8 small homegrown cucumbers OR 4-6 large store bought cucumbers
  5. Red onion
  6. 10 Cherry Tomatoes
  7. Avocado (optional) 

Dairy Free Ranch Dressing


    1. 1 cup light tasting olive oil
    2. 1 room temp. egg
    3. 1 tablespoon red wine vinegar
    4. 1 teaspoon salt
    5. 1 teaspoon pepper
    6. 3/4 teaspoon garlic powder
    7. 3/4 teaspoon onion powder
    8. 3/4 teaspoon dill 
    9. 3 tablespoons dried parsley
    10. 1/2 cup FULL fat canned coconut milk


    1. Combine all ingredients in a resealable bowl.
    2. Blend with an emersion blender for 1 solid minute.
    3. Refrigerate up to a week!