2 Cups of Fresh Spinach
2 Cups of Pineapple Juice
Several Fresh Mint Leaves


1.     Fill blender to about half full of spinach
2.     Add mint leaves
3.     Add juice
4.     Blend until frothy
5.     Serve immediately

Yield: 4-1 cup servings



2 cups boneless, uncooked  chicken breasts cut into pieces
2 large leeks
2 stalks chopped celery
2 chopped carrots
2 cartons organic chicken broth
Seasonings to taste
Optional: other greens such as spinach or kale


  1. Add all ingredients to a large pot.
  2. Simmer until vegetables are cooked.
  3. Season.

Yield- 6-8 servings



15-20 asparagus spears
1 green onion, chopped
¼ pinenuts, toasted (can use any nuts you prefer)
2 tomatoes sliced
Few sprigs of fresh basil or parsley
Olive oil/ lemon juice dressing or dressing of your choice

Olive oil/ lemon juice dressing
1 c. Olive oil
2-4 drops Stevia
1/3 cup lemon juice¼ tsp. Braggs seasoning

Optional- dried herbs/ garlic etc. Flavor as desired

Combine all ingredients and blend in blender.
-Courtesy of Diana Herrington



1 cup strawberries
1 cup freshly juiced carrots
1-2 tablespoons protein powder
1 teaspoon flax or coconut oil
ice cubes or cold water

Blend all ingredients in blender.
Makes 1-2 servings



1/2 cup fresh pineapple chunks
1/2 banana
½ cup frozen peaches
1-2 tablespoons protein powder
ice cubes or cold water 

Blend in blender.
Makes 1 serving


Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

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