This may surprise many of you but I love to cook, I mean, I LOOOOVVVEEE to cook! I have never followed recipes. I look at food as art and creating a new meal is like painting a canvas for me. There is so much joy that comes to me from experimentation and creativity around HEALTHY and DELICIOUS meals.

Over the years, the more and more I learned about food and balanced nutrition through both my personal wellness journey as a semi-professional athlete and also over 20 years in the professional wellness and health fields. As someone both raised holistically minded (nutritional, natural and holistic medicine) and as a certified Nutritionist, Integrative Wellness & Life Coach, and more recently as a PhD student of Integrative & Natural Medicine I believe that feeding the body chemical free, whole foods is one of the most critical things we can do for our health on a physical level.

Treated myself and my family using food as medicine has always been a gold standard and at the same time it is an important value of mine to have balance.

Balance in the nutritional area also means enjoyment! So year after year, creating healthy recipes became more and more of a passion for me. Now I want to share that passion (and its benefits) with you.

I have two Instagram accounts, @RachelEvaOnline and now (my little hobby), @OrganicYum where I will be posting healing foods and recipes to nurture the body and soul. Join me there!

Here is a recent creative culinary adventure I had…

 

The Sassy Salmon (a meal) 

This meal is a perfect balance of macro and micro nutrients, all organic, CLEAN & most of all surprisingly sassy! I’m always looking to create new spins on the plain old ‘healthy’ classics.

Here’s the recipe for the ENTIRE meal:

Sassy Salmon –

Preheat oven to 425 degrees.
On a baking pan place 2 wild caught Salmon filets. Squeeze an entire lemon onto the filets. Lightly dust with Himalayan salt, ground black pepper, basil flakes and a tiny dash of Ethiopian brown spicy seasoning (all organic of course). Place 4-6 sundries tomatoes on top of each of the filets. Then bake for 15 minutes (or until the center is cooked all the way through).

Sinful Sweet Twice Baked Potatoes –

Bake whole sweet potato (1 large one) on 450 degrees for 25-35 minutes or until you are able to feel a mushy center with a folk by poking it. Remove and allow to cool.
Reduce oven temp to 350 degrees. Once the potato is room temperature cut the potato in half width ways and then slice each one 1/2 through the length of the potato so you have a slit in it. Sprinkle a dash of the Himalayan salt and then dust lightly with cinnamon. Next, drizzle about 1/4 teaspoon of raw organic coconut oil into the slit of each potato half. Place back in the oven and bake for an additional 10 minutes.

Surprisingly ‘Wow’ Kale –

Cover a frying pan in about 1/8 inch of organic olive oil. Place approximately 3 cups of organic diced kale into the pan. Squeeze 1 1/2 large organic lemons onto the kale. Lightly salt. Place another frying pan on top as a lid. Lightly sauté for 5-7 minutes on medium-low heat.