Fish Tacos


1½ pounds of tilapia or white fish fillets
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon Old Bay seasoning
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup beer
Canola oil for frying
Blue corn tortillas
Shredded iceberg lettuce

1. Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended.
2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour canola oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F.
3. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel.
4. Heat the corn tortillas in a skillet until soft and hot.
5. To assemble, layer the lettuce, place the fish on top, add salsa (pico de gallo) and the white sauce. Top with a squeeze of lime. Fold tortilla over to serve.

Pico de Gallo
For fresh salsa, combine ingredients. Refrigerate until ready to serve.

5 fresh plum tomatoes, stems and seeds removed, finely diced
¼ white onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds and removed), finely diced
1 serrano chili pepper (stems, ribs, and seeds removed), finely diced
½ cup cilantro leaves, finely chopped
4 scallions (the green and white parts) finely diced
Salt and pepper to taste
Juice of 1 lime

White Sauce: 
½ cup mayonnaise
¼ cup sour cream
Juice of 1 lime
Mix ingredients until blended. Refrigerate until ready to serve.

Vegan, Gluten-Free Pumpkin Yule Log

Pumpkin Yule Log Raw, Vegan, Gluten-Free Holiday 

Dessert Recipe,


1/2 cup buckwheat groats (soaked & dehydrated from staple stash)

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

2 1/2 cups pumpkin (one small pie pumpkin, peeled, seededand chopped)

1/2 cup raisins, soaked in water for 15 minutes

4 large dates, soaked in water for 15 minutes, pits removed

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 thin slices of fresh ginger

1/2 cup water
3/4 cup ground flax seed

Drain the raisins and dates.  Place above ingredients, except the flax seed, in high-speed blender.  Process with tamper until smooth (about 30 seconds).  Transfer mixture to large mixing bowl and stir in the ground flax seed.  Spread mixture onto dehydrator tray lined with Paraflex sheet.  Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Paraflex sheet.  Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.


1 cup pecans, soaked in water for 2 hours

1/2 cup sunflower seeds (soaked & dehydrated from staple stash)

1 large apple, cored and quartered

8 large dates, soaked in water for 15 minutes, pits removed

2 teaspoons vanilla powder

1/2 cup shredded coconut

Place all filling ingredients in high-speed blender.  Run on high-speed, with tamper, for about 30 seconds, until smooth.  Spread filling evenly over dehydrated cake and roll into log-like shape.  Refrigerate or freeze if desired.  Decorate with mint leaves and dried cranberries for a festive appearance

EASY Egg Muffins

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANY thing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!


2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Infused waters.

Infused waters. Here are their benefits to help with detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking.

1. Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener.

2. Strawberry, kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion.

3. Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion

4. Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (Drink this one at room temperature.

Crockpot Lasagn

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

Apple Pie Tacos

4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla's (flour) 6" size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream

Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.

Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

Apple crisp

4 large fresh apple(s), peeled, cored, cut into 1/8-inch slices (6 cups sliced apples) 
2 tsp fresh lemon juice 
3/4 cup(s) packed light brown sugar, divided 
6 tsp tapioca, or other brand 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg, or freshly grated nutmeg (fresh preferred) 
1/2 cup(s) all purpose flour 
4 Tbsp regular butter, melted 

Preheat oven to 400ºF. Place rack in bottom third to middle of oven.

In a large bowl, toss together apple slices, lemon juice, 1/4 cup sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.

Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.

Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.

After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.