Chilled Whole Body Gazpacho

Fresh tomatoes, cucumber, peppers, herbs, and olive oil come together for a classic summer soup that feels like sunshine in a bowl. ☀️

INGREDIENTS:

• 6-7 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled and chopped
• 1 sweet red bell pepper seeded and chopped
• 2 stalks celery, chopped
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 4-5 cups of tomato juice
• 1 clove garlic, chopped
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 2 Tbsp. freshly squeezed lemon juice
• Salt to taste 

TO PREPARE:

Combine all ingredients and blend to your desired consistency. Store (in a non- metal container) and refrigerate overnight so the flavors can blend together.

Mixed Berry Almond Crisp Crumble

Warm, simple, and made for summer enjoyment. Simple, fresh seasonal food that asks nothing of us except to be savored.

Ingredients:

🫐 Berry Filling

3 cups mixed berries (blueberries, raspberries, strawberries)
1 tbsp fresh lemon juice
1–2 tbsp maple syrup (optional)
1 tsp vanilla extract
1 tbsp arrowroot or tapioca starch

🌾 Crisp Topping

1 cup almond flour
½ cup gluten-free rolled oats
¼ cup chopped almonds or walnuts
3 tbsp maple syrup or honey
3 tbsp melted coconut oil or butter
½ tsp cinnamon
Pinch of sea salt

Instructions:

Preheat oven to 350°F.

Gently mix berries with lemon juice, vanilla, sweetener, and starch. Pour into a small baking dish.

In a separate bowl, combine topping ingredients until crumbly.

Sprinkle evenly over berries.

Bake 30–35 minutes until golden and bubbling.

Let cool slightly before serving. Best enjoyed warm—perhaps with coconut yogurt, vanilla ice creme, or something simple you love.

Ginger-Lime Grilled Chicken

Tender grilled chicken infused with fresh ginger, lime, and garlic for a light, flavorful twist on traditional BBQ.

Ingredients:

2 pounds boneless, skinless chicken thighs or breasts

3 tablespoons low sodium soy sauce or coconut aminos

2 tablespoons fresh lime juice

1 tablespoon avocado oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon toasted sesame oil

1 tablespoon chopped cilantro

2 green onions, sliced

Instructions:

In a bowl, whisk together the coconut aminos, lime juice, avocado oil, ginger, garlic, and sesame oil.

Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Refrigerate for at least 1 hour or up to 8 hours.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the excess.

Grill for 5 to 7 minutes per side, depending on thickness, until cooked through and lightly charred.

Transfer to a serving platter and garnish with cilantro and green onions.

Pro tip: Serve with avocado mango salsa, grilled vegetables, or cucumber watermelon salad. Yum !