COCONUT CHICK'N AND RICE

CHEF HEATHY’S COCONUT CHICK’N & “RICE”

Since Mother’s Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it’s really simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there. Allow at least 2 hours for the eggplant to sit in the dehydrator, but for best results, about 4-6 hours. Enjoy!

Sprouted Wild Rice with Corn and Tomato

SPROUTED WILD RICE WITH CORN AND TOMATO

Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.

BBQ MEAT(LESS) BALLS

BBQ MEAT(LESS) BALLS

I have some amazing childhood memories and although I lost both my parents at a very young age, the years we did have together have shaped and formed the woman that I am today. Coming from an Italian family, the kitchen was where all the action was! One very fond memory of my father was his addiction to meat balls!! I’m not kidding, the man LOVED meat balls! My mother would spend many hours in the kitchen trying to come up with new and inventive ways to serve him up his favorite – with a new twist of course!