·         ¼ cup extra virgin olive oil

·         1 tablespoon golden balsamic vinegar

·         1 teaspoon sugar

·         1 tablespoon roughly chopped fresh tarragon

·         ¼ teaspoon kosher salt

·         ¼ teaspoon freshly ground black pepper

·         2 boneless, skinless chicken breasts

·         6 cups loosely packed fresh spinach

·         6-8 large strawberries, hulled and quartered

·         1 avocado, peeled, seeded and cut into chunks

·         3-4 thinly sliced rings of red onion

·         ¼ cup feta cheese

·         2 tablespoons sliced almonds


  1. Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
  4. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.



·         1 package puff pastry sheets

·         1 cup strawberry preserve

·         1 egg + 1 Tbsp water (egg wash)

·         ½ cup sanding sugar (optional but highly recommended)


  1. Beat the egg and water in a small bowl to make the egg wash. Keep this aside for now.
  2. Unroll your pastry sheets and cut them into small rectangle strips.
  3. Place 1 tbsp of strawberry preserve in the center of the pastry strip.
  4. Fold one side of the strip on top of the preserve. Brush a little egg wash on top on the strip and then fold the other side of the strip. Press gently so that both the ends stick together. Then, flip this strudel onto a cookie tray lined with parchment paper.
  5. Use a knife to make two cuts on top of the strudels so that steam can easily escape.
  6. Brush some egg wash on top of the strudels and sprinkle sanding sugar.
  7. Bake at 400 degrees for about 20 minutes or until the strudels are puffy and their tops and edges are golden brown.
  8. And you are done making easy strawberry strudels.



·         8 oz strawberries, fresh or frozen thawed

·         2 tablespoons honey

·         ¼ teaspoon sea salt

·         ¼ teaspoon ground black pepper

·         2 tablespoons apple cider vinegar

·         2 tablespoons olive oil

·         1 tablespoon poppy seeds


  1. Put the strawberries, honey, salt and pepper in a blender and blend until smooth. While blending, gradually add the vinegar and olive oil in a steady stream. Process until thickened.
  2. Gently stir in the poppy seeds and serve.
  3. Store covered in the refrigerator. The ingredients can separate while it sits, so I like to store it in a salad dressing shaker, so it's easy to give a quick shake and serve.



- Double crusts for one 9'' pie pan (try my perfect pie crust!)
- 7 cups totally fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups each type of berry)
- 1 cup granulated sugar, plus a little extra to sprinkle on top of the pie
- 1 Tbsp lemon juice
- 4 Tbsp cornstarch
- 2 Tbsp butter
- 1 egg white, beaten with a fork 


  1. Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warming juicy, about 5-10 minutes, gently stirring occasionally. ( You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)

  2. Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

  3. Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.

  4. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

  5. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.

  6. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.



·      1 (8 oz) round brie in wooden box

·      6 oz. fresh blackberries

·      ½ c. Cambria Julia's Vineyard Pinot Noir

·      2 tsp. sugar

·      1 baguette, sliced


  1. Dissolve sugar in Pinot Noir.
  2. Add fresh blackberries and allow to sit at least 30 minutes ( the more time, the better! )
  3. Cut top rind off of Brie and return the cheese to its box.
  4. Bake on a flat baking sheet at 350 degrees for 10-12 minutes.
  5. Spoon blackberries onto baked brie. Drizzle wine as desired.
  6. Serve with baguette slices.



·         1½ cups Whole Milk, divided

·         1 Cup Sugar

·         5 Egg Yolks

·         Pinch of Salt

·         4 ounces Goats Chese, softened

·         1 Cup Heavy Cream

·         1½ Cups Blackberries, pureed and run through a fine-mesh sieve

·         ¼ cup Honey

·         2 teaspoons Vanilla

·         3 drops Lavender Essential Oil (food grade)


  1. Place 1 cup of whole milk, 1 cup of sugar and a pinch of salt in a saucepan and bring just to a simmer, stirring to dissolve sugar. In a mixing bowl, whisk the egg yolks together. Pour in ¼ of the hot milk, whisking constantly to temper the egg yolk. Pour the egg yolks into the pan of milk and whisk until combined. Bring just to a boil over medium/high heat, whisking constantly. As soon as mixture thickens, remove from heat.
  2. Add the goats cheese and whisk until thoroughly combined. Pour in the remaining ½ cup milk, cream, blackberry puree, honey, vanilla, and lavender oil. Stir until combined.
  3. Refrigerate until cold.
  4. Freeze in an ice cream maker according to manufacturer instructions. When frozen, scoop into a freezer safe container and freeze for 5-6 hours or overnight.
  5. Let sit at room temperature for 5-10 minutes before scooping.



·         Lemon Sugar Topping:

·         1/3 cup Sugar

·         11/2 teaspoons finely grated zest from 1 Lemon

·         Muffins:

·         1 cup Frozen Blueberries (for jam)

·         1 tablespoon Sugar

·         1/2 cup frozen Blueberries

·         1/2 cup fresh Blueberries

·         1 1/8 cup Sugar

·         2 1/2 cups All Purpose Flour

·         2 1/2 teaspoons baking powder

·         1 teaspoon Himalayan Pink Salt

·         2 Flax Eggs (see note)

·         1/4 cup melted Coconut Oil

·         1/3 cup Vegetable Oil

·         1 cup Almond Milk "buttermilk" (seenote)

·         11/2 teaspoons Vanilla Extract

·         Few drops of Lorann Blueberry Emulsion Oil


  1. Stir together sugar and lemon zest in small bowl until combined; set aside.
  2. Adjust oven rack to upper-middle position and heat oven to 200 degrees Celsius. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
  3. Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  4. Whisk flour, baking powder, and salt together in large bowl.
  5. Whisk remaining 11/8 cups sugar, flax eggs, coconut oil and vegetable oil together in medium bowl until thick and homogeneous.
  6. Slowly whisk in Almond Milk buttermilk, Vanilla and Blueberry Emulsion Oil until combined.
  7. Using rubber spatula, fold dry mixture into wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  8. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
  9. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.





·         2 cups old fashioned oats

·         1 cup slivered almonds

·         4 tablespoons honey

·         1 tablespoon coconut oil

·         1 teaspoon kosher salt

·         1½ teaspoon cinnamon

·         2 bananas

·         1½ teaspoons vanilla

·         1 scoop Vanilla Whey Protein


·         ½ cup old fashioned oats

·         ¼ cup slivered almonds

·         ¼ cup pumpkin seeds

·         1 cup fresh organic blueberries

·         ¼ cup of coconut-almond milk (or plain coconut or plain almond milk)

  ·         ¼ teaspoon cinnamon



  1. Preheat ovento 350°.
  2. Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil.
  3. Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
  4. Pour into prepared pan and smooth out with off set spatula until evenly spread.
  5. Bake for 8-10 minutes.


  1. Combine ingredients in medium bowl and stir to combine.
  2. Removing pan from oven, spread topping evenly over and lightly press down into base.
  3. Bake an additional 15 minutes.