Photo cred Cat Ok what's in my fridge that desperately needs to be eaten? Leftover brown rice...ahhh, I'll make my special fried rice - The Goods style. All local/organic and crazy yummy and good for you. (don't like rice sub in some leftover quinoa instead) In a frying pan add: 1 tbsp of coconut oil 3 large cloves minced garlic 1 small onion finely chopped 4 carrots finely chopped Once all that is a bit soft (about 5 mins) add whatever you have in your fridge. Yesterday's version consisted of finely chopped, organic: Mushrooms, corn, chard, zucs, bok choy, red pepper & eggs Add some Himalayan sea salt and some organic tamari and you're GOODs to go. The joy about this dish, is you add whatever you want and in any quantity you want - just taste it and add more or less salt & tamari. Let me know if you come up with any rockin' combos.

Photo cred Cat As some of you might know, I turned my life around over 4 months ago. I have shed 31 lbs to-date and the crazy part is that it's been the easiest thing I've ever done.  I have one smoothie every day as a meal replacement and eat whole foods the rest of the day Some of my new favourite snacks include quinoa, hard-boiled eggs, avocados and kale chips.  Ahhhh, the kale chip.  When I was first introduced to them, I kinda lost it.  Insta-love.  They're salty and scrumptious and best of all, so damn good for you.  Forget your, greasy, hydrogenated, 400 calories per chip, chip - I've gone to the bright side and I'm not sending you a postcard. So there. Here's what you need: Kale Chips 1 bunch of kale (the wiltier the better) 1 -2 tbsp cold-pressed EVOO (extra virgin olive oil) - depending on quantity of kale. Himalayan sea salt (don't be shy folks) Pre-heat oven to 250 degrees. Wash kale, remove stems and tear the kale into pieces. Place kale in a huge bowl and add EVOO & salt and massage thoroughly Place single layer of kale on an oven sheet 35 minutes cooking time.  Kale should be crispy to touch Good luck on trying to stop yourself from eating the entire tray.  But then again, it's KALE, so who cares.

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.