Olive and Chick Pea Salad…









-1 box cherry tomatoes (cut in halves)

-1/2 can of Lindsey’s natural green olives (cut in Halves)

-¾ can of Brad’s organic chick peas (or any other organic brand)

-½ cup of pine nuts

-10 large basil leaves cut up

-Couple swigs of parsley

-Olive oil

-White balsamic vinegar



Easy, simply mix all together in a bowl. Great for the summer


Okra was first cultivated in Egypt in the 12th century. Most people find Okra a little hard to take because of its slimy quality. The truth of the matter is that okra is extremely dense and has a high quantity of both soluble and insoluble fiber. It is part of the Malvaceae family which includes cotton and hibiscus. Tough to chew, it must be either steamed or boiled. It is a part of many diets around the world where it is often given the name “Lady Fingers” because of its long shape. It is so dense and low in calories that it can be especially beneficial to those with digestive issues, high cholesterol levels and those with weight management challenges. It also provides a feeling of fullness. Okra is extremely high in Vitamins C, A & K as well as some of the B vitamins. It is even showing positive results in the treatment of kidney disease reducing the amount of uric acid produced in the urine. If you find the texture of okra difficult to consume you may try using it as part of a soup where it will provide a thickness which is often the case with gumbo, a dish popular in New Orleans.

Avocado toast with Watermelon and Feta…

Brain Watermelon recipe






-1/2 avocado pitted and peeled
-1/2 teaspoon lemon juice
– 2 slices of whole grain toasted
-1/4 cup diced watermelon
-2 tablespoons feta cheese (low fat if you prefer)
-2 teaspoons chopped mint
-1 teaspoon lemon zest

– Mash avocado and lemon juice together and spread over bread
– Divide watermelon and feta and spread on top of avocado
– Garnish with mint and lemon zest