Saturday, December 19, 2015

Chicken Corn Chowder

Recipe and photo by Lois

No actual recipe was used, but this is what went into the pot:

1 qt. rich bone broth (frozen earlier)
1 qt. water
2 cooked chicken breasts, finely chopped in food processor
5 medium to large potatoes, chopped
1 # bag frozen onions and peppers (or fresh)
1 # bag frozen corn (or fresh)
1 can cream soup (I used frozen GF artichoke cream soup  
onion powder
powdered beef bouillon from a health food store

sea salt (I use Real Salt)
ground pepper

Cook until vegetables are tender.  I made enough for a couple meals and it was actually even better the second time around, after the flavors intermingled with one another a while longer.

Note: I keep herbs from our garden in the freezer that would have given added color, nutrition, and flavor.  Next time!


Recipe and photo by Rhonda Wilson
Used by permission

Chop the following large enough to stay on skewer sticks:
Peppers (red, green and orange)

Cut the chicken in about 1" to 2" pieces and marinate all the ingredients in sauce for three hours (refrigerated in a Zip Lock bag).  My daughter loves KC Masterpiece Caribbean Jerk as a marinade.

Some of my family like nothing but meat, some like all veggies, and others like me like it all.  So I have to make several different kinds.

Place them all on the grill on medium heat till the chicken is done all the way through, which is usually about 20 minutes. The veggie skewers take about 8 to 10 minutes.  Then dig in!

Tuesday, December 1, 2015

Almond Butter Weekend Waffles (Gluten Free)


By: Isabel Smith, MS, RD, CDN
Used by permission
This recipe is a total favorite of mine, and one that I stumbled upon in my many attempts to make a healthy waffle/pancake concoction. I love this recipe because it’s clean, delicious, and it’s rich in nutrients and low in empty carbohydrates (unlike most waffle recipes), so it doesn’t leave you feeling bogged down. Try this recipe over the upcoming holiday weekends for friends and family. It will be a guaranteed crowd pleaser! To make the recipe more autumn-like you can add 2-3 tablespoons of mashed and unsweetened canned pumpkin or roasted sweet potato.


  • 1 ripe banana
  • 1 Tbsp. almond butter
  • 2 organic eggs
  • 1 Tbsp. quinoa flour or all-purpose gluten free flour
  • 1/8 tsp sea salt
  • dash of cinnamon
  • Toppings: raspberries and maple syrup


  1. Preheat waffle iron.
  2. In a bowl mix together all ingredients until smooth.
  3. Pour the batter over the waffle iron and cook until done.
  4. Add your favorite toppings.
  5. Serve and enjoy!
If you don’t have a waffle iron, here is another method:

  1. Grease a grill pan with coconut oil and heat over medium.
  2. Spoon the batter onto the pan into small circles (whatever size you want your waffles).
  3. Lower the heat to medium-low. This will allow the little waffles to form ridges from the divots in the grill pan and get a nice “char” without burning it.
  4. Let the batter cook until bubbles start to form on the top, the edges look dry and the bottom is set.
  5. Using a spatula, flip the waffle.
  6. Press lightly on the waffle with the back of your spatula to ensure it adheres to the pan’s ridges. Cook until side is finished and transfer to a wire rack.
Prep time: 5 minutes Cook time: 15 minutes
Total time: 20 minutes
Servings: 2
  • Nutrition per serving:
  • Calories180
  • Fat9g
  • Saturated Fat2g
  • Cholesterol165mg
  • Sodium230mg
  • Carbohydrates18g
  • Fiber3g
  • Sugars8g
  • Protein 8g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Isabel Smith, MS, RD, CDN
Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

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Wednesday, November 25, 2015

Spatched-cocked Turkey

by Nina Graff

Spatched-cocked Turkey!  I had to try it this year.  It worked very well (and it's fun to say!) 

This is NOT for presentation (it's not pretty), but it's a great way to cook a smaller (10 lb.) bird fast, evenly, and crispy. 

The photo doesn't look pretty.... but it tastes good!

I used olive oil and Perfect Pinch Rotisserie spice on mine. My husband cut out the back with the saws-all!

475ยบ for 75 minutes. Done!

Friday, November 13, 2015

Tasty Sloppy Joes

A delicious, quick and easy recipe that freezes well!

This is a wonderful recipe to make ahead in large quantities for easy meals when you're too busy to cook.  

It's also a great recipe to enlist a child (boy or girl) to help, so he/she gets more familiar with learning how to cook.  Before long your child can make this without your help.  You will be so glad you taught your children how to cook, and they will have learned how to master a much-needed life skill! 

Although I started with a recipe, this one has been changed around so much it no longer resembles it anymore.

4 lbs. ground beef (with no hormones or preservatives)
2 (12 oz.) bags frozen onion and pepper mixture
             (I used Kroger brand and chopped them.)
2 Tbsp. steak seasoning
             (I used Kroger Grill Time Seasoning for Steak.)
3 Tbsp. red wine vinegar
3 Tbsp. Worcestershire sauce
1 (6 oz.) can tomato paste
1 large jar chunky salsa 

              (The amount isn't critical.)
stevia to taste
sea salt to taste

Cook ground beef, onions, and peppers thoroughly.
Add steak seasoning, red wine vinegar, Worcestershire sauce, tomato paste, 
salsa, stevia, and salt.

This can be served on a bun along with a salad and vegetable.
Or serve it without a bun, along with mashed potatoes and a vegetable or salad.  Either way, it's very tasty!

Update on November 11, 2017:
I am cooking ahead for family coming later this year and this morning when I made this recipe, I used 6 pounds of good quality ground beef and 1 pound ground turkey and added carrots that were finely chopped in the food processor with a sharp blade.  So this meat dish has plenty of vegetables (onions, peppers, and carrots) for added nutrition and color.  Also, doTERRA essential oils were used (black pepper, dill, basil, marjoram, and cilantro), but a little goes a very long way in making it a super flavorful recipe.

Saturday, October 31, 2015

Baked Salmon

Used with Permission from Amanda Westmoreland - Greenville, SC

Preheat oven to 400 degrees.
Lay four ounce salmon fillets on baking sheet with the skin-side down.
Spread Dijon mustard on salmon fillets.
Sprinkle with bread crumbs.
Drizzle melted butter on top of bread crumbs.
Bake for 15 minutes or until done.  (Flakes when touched with fork.)

Oil-Packed Sun-Dried Tomatoes

Used with Permission by Gina Martin

I have dried tomatoes for several years, but I have had trouble rehydrating them easily for use.

Last year I tried placing them in oil - and found a winner. They were ready for instant use on pizza or salad. This year, I made sure that I had two jars of these tomatoes stored for winter. An added benefit is that one quart jar will hold a pan full of tomatoes - a great space saver in the pantry.

Here are the steps I followed.

1. Dehydrate tomatoes. I followed these directions for drying tomatoes. I like to dry them until they are leathery. When making tomato powder, I like to dehydrate a little longer until they are crispy. But for oil-packed tomatoes, I like them to still be bendable but with no moisture remaining.
2. Next I set up a dipping station. For safety, I dip the dried tomatoes in apple-cider vinegar. I use tongs to dip the tomato slices in vinegar, allow to drip for a few seconds, then layer them in a quart jar.

I continue dipping and layering until I have used all the tomatoes.

3. I then fill the jar with olive oil - making sure the tomatoes are completely covered with oil. This seems like a lot of oil but it won't be wasted. After using the tomatoes, I love to make salad dressing with this tomato-infused oil.

As the tomatoes soak up the oil, they may sink down further in the jar. If you are making more batches of dehydrated tomatoes, you can add more vinegar-dipped tomatoes to the jar, adding more oil if needed.

4. Store the jar of oil-packed tomatoes in a dark place.The color of the tomatoes will change but they will stay tasty for over a year.

5. To use, fish out a tomato with a clean fork. Chop and add to a salad or pizza. Enjoy the intense flavor of summer.

Saturday, October 3, 2015

Coconut Milk Coffee Creamer Recipe

Coconut Milk Coffee Creamer Recipe

Coconut Milk Coffee Creamer
Coconut is a medium chain fatty acid which is easily digested and converted to energy. Start your day off right by adding this delicious coconut milk coffee creamer recipe into your morning cup of joe and watch your metabolism and energy levels soar!

Sunday, September 6, 2015

Grilled Vegetables

Cut up your favorite sturdy vegetables.  (zucchini,  green pepper, tomato)

Coat with a bit of olive oil, salt, and pepper.

Lay them out on aluminum foil on the bottom rack of your grill.

Grill on medium flame for about 10 minutes.

Move to top rack for another 10 minutes.

During the last 5 minutes, pour this mixture over the vegetables and stir:

2 Tbs. balsamic vinegar
3 Tbs. olive oil
1 tsp. minced garlic
1/2 tsp. Himalayan or sea salt over vegetables.


Gluten-free Easy Breakfast Casserole

Used by permission from Michelle Gill

Brown 12 ounces of sausage.  (Choose your sausage wisely.  Look at the ingredients!  Most have MSG.  Best to buy from a local farm.)

Add 12 fresh eggs.  Scramble.  Pour into casserole dish.
Add the sausage.

1 hand full of organic spinach
1/4 cup fresh salsa

1 1/2 cup white extra sharp Cheddar cheese
3/4 cup Colby cheese
3/4 cup Monterey Jack cheese
(check ingredients of cheese for dyes and shred it yourself)

Bake for 45 minutes and 375 degrees, uncovered.

You can also bake in a muffin pan.  Cut the bake time and spray your pan.

Note from Lois:
Kroger carries 1 pound packages of sausage  without MSG or sodium nitrates.

Ready to Go! Snack Bags

Ziplock bags
1/4 cup walnuts
1/8 cup raw cashews
6 - 60% dark chocolate chips
1/8 cup seeds (pumpkin, flax, your choice)
Toss in some organic black or red grapes.

Saturday, August 1, 2015

Mango Salsa

A Refreshing Mango Salsa for Summertime
Used with Permission from Reboot with Joe


  • 1 mango, chopped into small cubes or pieces
  • 1 tomato, chopped into small cubes or pieces
  • 1/4 red onion, chopped into small cubes or pieces (optional)
  • Juice of 1/2 lime (or lemon, or a combination of both)
  • 1 Tsp. fresh or dried parsley
  • Sea salt and pepper,  to taste 


  1. Wash produce well.
  2. Prepare all mango, tomato and onion by peeling and chopping into cubes.
  3. Combine all ingredients in a  bowl, squeeze lemon/lime juice, add parsley and a sprinkle of sea salt.
  4. Toss until well combined.
  5. Serve and enjoy!
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 3 - 4
  • Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on product size and juicer used.
Isabel Smith, MS, RD, CDN
Isabel has had a lifelong passion for nutrition, wellness and helping others achieve optimal health. She is a Registered Dietitian and has her masters in Nutrition Communications. Isabel is a Guided Reboot Coach and Nutritionist for Reboot with Joe, and has helped hundreds of Rebooters juice to better health. She also has extensive experience as a Clinical Nutritionist, specifically in the area of oncology. Additionally, Isabel has her own practice and website, Isabel Smith Nutrition ( with special interests and training in weight loss, juicing, allergy/food sensitivities, gastrointestinal health and oncology, but has extensive training in various areas of nutrition. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers.
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Friday, July 3, 2015

Creamy Guacamole

This recipe is from Kayla and Sutton

4 avocados
1/2 cup Garden Fresh salsa
1/2 tsp. cumin
salt, pepper
1/2 tsp. garlic powder
1/2 lime, juice  (substitution: 1-2 drops of lime essential oil)
fresh cilantro
1/4 cup sour cream or Greek yogurt

Mix in food processor.
We, Kayla & Sutton, will be moving to Rwanda for two years in August 2015 where Sutton will be managing a trade school and teaching carpentry to equip local survivors of the genocide. Kayla will be managing The Peace Guest House which currently hosts government meetings and mission teams. There are several other mission opportunities at the Nkombo Island Project.

Our heart is to be a part of the reconciliation and rebuilding of Rwanda by living on mission in the town of Cyangugu. Our hope is to live out the Gospel in the way we manage, teach, build, and relate, and be changed by it ourselves. Our desire is to use the gifts God has equipped us with to love in a way that brings Him glory. Our goal is knowing Christ, always.

You can visit us at

Tuesday, June 2, 2015

Paleo Blueberry Scones

by Jamie Webber.  Used with Permission by Reboot with Joe

Processed with VSCOcam with f2 preset

When you’re hosting a brunch there’s no better way to treat your guests to a lovely weekend meal than by serving warm scones right out of the oven…gluten-free, low-sugar, high-fiber, protein-packed paleo ones. These are exactly what I served last weekend when I had people over for brunch and they were a huge hit.  They are so easy to make and quite frankly I think they taste better than any store-bought scones that are made with regular flour and tons of butter and sugar. Enjoy making these this weekend! You can serve them with grass-fed butter, this goji berry jam or alone because truthfully they don’t need a thing. They are perfect as they are.

1 cup (140 g) almond flour
1/2 cup (70 g) coconut flour
1 tsp baking powder
1/2 tsp. salt
2 organic, free-range eggs
1/3 cup (80 ml) almond milk
1 – 2 Tbsp. maple syrup
1 – 2 Tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup (150 g) fresh blueberries

1.Preheat the oven to 350 F (177 C). In a large bowl combine the dry ingredients including almond flour, coconut flour, baking powder, and salt.

2.In a separate bowl, combine the eggs, maple syrup, almond milk, coconut oil, and vanilla, and whisk together until combined.
Combine the dry and wet mixtures into a large bowl and stir until a nice dough forms.

3.Fold in the blueberries.
Line a baking sheet with parchment paper.

4.Form the scone dough into a ball-like shape then press down to desired size.
You can slice the dough before baking to prevent crumbling into 8 slices.

5.Bake for 23 – 25 minutes until golden brown.

 Almond flour — coconut flour, ground cashews
 Coconut flour — almond flour
 Maple syrup — honey
 Blueberries — strawberries, raspberries, blackberries

 Prep time: 15 minutes
 Cook time: 25 minutes
 Total time: 40 minutes
 Servings: 8

Tuesday, May 26, 2015

Fresh and Fancy Fruit Birthday Cake

Recipe by Lois Breneman Birthdays don't always need to be celebrated with a sugary cake and frosting.  
Here's a version of a fresh fruit cake - all good for you!  

fresh pineapple (although canned pineapple chunks in its own juice would do in a pinch)
tangerine sections (mandarin orange sections from a can would also work)

Your fresh fruit cake doesn't need to be exactly like mine. Use what you can find in season and go for lots of color!

Saturday, May 16, 2015

Avocado Chocolate Pudding

Recipe by Lois Breneman
Only 4 or 5 ingredients

Yields 3 servings of light, fluffy and creamy deliciousness!
Suitable for breakfast, dessert or a snack!

Put all these ingredients into a Nutra Bullet or blender (milk first and blend until mixed thoroughly):



1 1/2 cups SO Delicious coconut milk
2 avocados (minus the peel and seed)
2 heaping Tbsp. Healthworks Organic Cacao Powder
Stevia to taste
5 drops wild orange doTERRA essential oil, optional

This can be made just before serving or put in a serving dish or individual dishes, and refrigerated.  When ready to serve, top with a strawberry, slivers of almonds, or toasted unsweetened coconut, and enjoy!

Thursday, April 30, 2015

Spinach Spring Smoothie

from Michelle Gill - Used by permission

1 frozen banana

1 Stonyfield Baby Whole Milk Organic Vanilla Yogurt

2 hands full of organic fresh spinach

1 Tbsp. unrefined organic coconut oil

1 Tbsp. ground flaxseed

2 Tbsp. unsweetened almond butter
1/4 cup unsweetened almond milk

My Favorite Breakfast
by Lisa Farmer)

I take 2 containers of Stonyfield Organic plain whole milk yogurt and strain it to create my own organic Greek yogurt (and it tastes so much better than the others on the market), add stevia to taste, as well as vanilla extract, and mix it up in a large container for the week.  You can use any fruit, but I buy frozen fruit when it's not in season and spoon yogurt over it, sprinkle lots of cinnamon (this is very good for blood sugar regulation), and a handful of chopped walnuts (huge health benefits in these if you google).  This breakfast has lots of protein, fiber, healthy carbs plus all the benefits of cinnamon and walnuts.
And don't throw out the whey - you can use it in smoothies or baking, as well as using it on your dog's food as it's very good for their digestion!

Thursday, February 26, 2015

Roasted Rosemary Red Potatoes

by Michelle Gill - Used by permission

4 nice size red potatoes, cut in an inch thick pieces with skins

In small bowl mix:
2 Tbsp. olive oil
1-2 drops doTERRA Rosemary essential oil (1 is enough for me)
1 Tbsp. balsamic vinegar
Himalayan salt and black pepper to taste
2 tsp minced garlic

Pour mix on potatoes on nonstick baking pan and mix up with your hand.

Bake for 25 minutes at 400.

Juice for Energy

by Michelle Gill

This is my recipe for my afternoon pick me up.  I can definitely tell the difference in my energy level when I juice and when I don't.  I use an auger type juicer because I juice greens.  6-8 ounces a day is enough for me.

This recipe makes two servings.  I keep one in a Mason jar in the fridge for the next day.  It not only has energizing properties but also anti-inflammatory properties.

6 leaves of kale
1 cucumber
2 carrots
1 beet
hand full of cilantro
1 inch of ginger root

Sunday, January 25, 2015

Black Bean Soup

by Michelle Gill

2 Tbsp. olive oil
1 level
Tbsp. minced garlic
2 heaping
Tbsp. white onion, diced
Tbsp. cumin
2 (15 oz) cans reduced sodium black beans and their liquid
2 cups vegetable stock
1 bay leaf
Tbsp. lemon juice or 1 drop of doTERRA lemon essential oil
Tbsp. chopped fresh cilantro

Add first three ingredients to pan and saute'.  Add cumin, then beans, stock, and bay leaf.  Bring to a boil and simmer for 15 minutes.  Add lemon juice.  If you are using essential oil, remember to drop 1 drop only your spoon not directly in the soup.  This guarantees 1 drop only.  Should you accidentally drop 2, that would be too much.  Next add cilantro.  Simmer one more minute and your black bean soup is ready to serve. 

Note from Lois:
For more easily digested beans you may want to start with dried beans, and soak them in this way.  It makes a big difference!