Old Fashion Dill Pickle Tater Salad


During a family gathering everyone always love a good homemade potato salad.  My granny makes THE BEST pickles in the universe and I have always added them to my tater salad!  

  • 2 pounds of potatoes (whatever kind you fancy)
  • 6 hard boiled eggs chopped
  • 1 cup celery
  • 2-3 radish halved and sliced
  • 1 cup diced pickles
  • 4 green onions sliced
  • 1/2 cup mayo 
  • 2 tbsp apple cider vinegar
  • 3 tbsp dijon mustard
  • 1/4 -1/2 cup of pickle juice
  • salt and pepper to taste

Dice potatoes in to 1 inch cubes, place in a saucepan, cover with water and bring to a boil.  (approx 20 mins) Once the potatoes are tender and done, run under cool water to stop the cooking process, drain and set aside. 

Chop the hardboiled eggs, celery, radish, pickles, and green onion.  Add to a large bowl and fold in the potatoes.

Whisk together the mayo, apple cider, dijon mustard, pickle juice.  Add to the bowl and mix together the salad.  Add salt and pepper to your desired taste. 

Garnish with sliced green onion and chill until ready to serve.





Juicy's Vegan Thai Salad

You are going to LOVE this! Seriously.... As the flavours meld together the zucchini noodles really have a noodle like texture - Great for entertaining or meal prep Sunday to divy up for lunches. Enjoy!

  • 2 zucchini spiralized
  • 2 cups of chopped red cabbage
  • 1 bunch of fresh cilantro chopped
  • 1 red belle pepper (or color of choice)
  • 1 cup of sliced green onion
  • 3/4 peanuts (or nut of choice)

For the sauce...

  • 1/4 cup organic peanut butter
  • 2 tbsp of hot sauce (sriracha, franks red hot, or what you like)
  • 1 lime juiced
  • dash of himalayan salt

Place all ingredients into a bowl after prepping.  In a second bowl add all ingredients for the sauce and mix together until smooth.  Add to salad and toss.  Let cool in fridge for at least 30 minutes then serve.  Stores well in glass containers up to 3 days.

Serves 2 - 4 :)



This is such a great dish to make!  Either take it with you to a summer get together, or make up on meal prep day and store in mason jars for easy lunches throughout the week.

  • 1 14oz can of organic pinto beans
  • 1 14oz can of organic garbanzo beans
  • 1 Red Onion finly diced
  • 2 Belle Peppers (I used red and orange) diced
  • 10 Celery sticks diced
  • 1 cup fresh Cillantro
  • 1 Lemon
  • 1 Lime
  • 1/2 cup or Extra Virgin Olive Oil
  • 1/8 tsp of each Ginger, Tumeric, Cumin, Himalayan salt. (adjust to taste)
  • 1/4 cup of Sunflower Seeds (optional)

Drain and rinse the beans, allow to air dry for a few minutes.  In the meantime dice onion, belle peppers, celery, and cilantro.  Place all ingredient into a large bowl.  Add the beans, juice of the lemon and lime, olive oil and the spices.  Stir together and then top with the sunflower seeds.  Allow to kool for 30 minutes or longer before serving.  You can keep in air tight containers in fridge for up to 5 days. (It wont get soggy - I promise:) )  

This will make 4-5 servings :)


Cauliflower Tots

What kids don't like tater tots?  Why not make em from scratch with some caulifour?  Great way to get a variety of veggies in and tastes delicious!

  • 1 Large Cauliflower head or 2 Small
  • 1 cup Grated Fresh Parmageon Cheese
  • 2 Tbsp Oregano
  • 2 Eggs (optional)
  • 1 Tbsp Olive Oil
  • Dash of Himalayan Salt
  • Dash Cracked Peppercorns

Grate the cauliflower or place in batches into blender and pulse.  Add to bowl.  Then stir in the Parmageon Cheese, Oregano, Olive Oil, salt and pepper.  Crack in the two eggs and stir.  

On a parchment lined baking sheet add some coconut or olive oil.  Dip a tablespoon into the cauliflower mixture, roll into hand and shape into an oval.  Place on baking sheet.  Then pop into a 400 F oven for about 30 mins.  Checking occasionally.  Then cool for 5 minutes and serve as a side or an appetizer:)

Portobello Mushroom Pizza with Arugula Pesto

I don't know about you, but I actually love having PIZZA this way vs how we traditionally eat it.  The flavours are ABSOLUTELY STELLAR!   It's kinda fun because you can explore and change it up so easily using the ingredients you love.  I'm a SPICY kinda gal so I love to smash JALAPENO'S on anything when given the chance!  The Arugula Pesto on this one is to easy to make and taste's flipping AWESOME!

  • 4 - 6 Portobello Mushrooms
  • 1 Cup Arugula
  • 8 - 10 Sun-dried Tomatoes 
  • 8 - 10 Kalamata Olives Sliced
  • 1 Cup Crumbled Goat Feta
  • 1 Jalapeno Sliced (Seeds Removed)

Arugula Pesto

  • Handful of Basil
  • 1/2 cup Sunflower Seeds
  • 3 Cups Arugula
  • 2 Garlic Cloves
  • 1/3 Cup Extra Virgin Olive Oil
  • Himalayan Salt to taste (aprox 1/2 Tsp)

Combine all ingredients for the pesto into a food processor or blender and process until desired texture.  I prefer mine a bit crunchy!  Then add a dollop of the pesto to the mushroom and spread.  Add some arugula leaves, the sun-dried tomatoes, calamata olives, jalapeno slices and sprinkle with goat feta. Place on pan and bake in preheated 375 F oven for 25 - 30 mins.  Enjoy!

***Juicy Tip - Sunflower seeds contain selenium, an essential nutrient. Studies have found it plays a role in antioxidant function and helps reduce inflammation.  It also helps with thyroid hormone metabolism.

*** Portobello mushrooms are balanced in protein and carbs, they are low in fat and contain a high amount of fiber.  They are also low in calories and have high B Vitamins which helps support a healthy metabolism.  Live Juicy!

Balsamic Roasted Vegetables

This is a quick and simple side dish for any meal!  The flavours blend together really well!

  • 12 Brussel Sprouts Halved
  • 6 Carrots Sliced
  • 2 Cups of Button Mushrooms
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Lemon
  • Handful of Basil or Parsley

Preheat oven to 350 F.  Place Brussel Sprouts, Carrots, Mushrooms into a glass bake dish.  Chop and add Basil or Parsley (or both).  Drizzle with Olive Oil and Balsamic Vinegar.  Bake 30 - 35 minutes.  Then squeeze the juice of a fresh lemon right before serving.

Serves 4 - 5 as a side dish:)

***Juicy Tip - Brussels sprouts are an excellent source of vitamin C and vitamin K. They also contain numerous nutrients including folate, manganese, vitamin B6, dietary fiber, copper, potassium, phosphorus and omega-3 fatty acids.  Live Juicy!

Veggie Lasagna


This was a fun one I played around with and this is what I came up with!  It is so good for you and the flavours are spectacular!  The sauce drizzled on top really gives it that extra punch!  I'd say there will be left overs.... but it won't last!


  • 1 Onion Chopped
  • 2 Medium Carrots Shredded
  • 3 Medium Celery Stalks Finely Sliced
  • 1 Cup Corn Kernels
  • 6 Cups of Spinach
  • 1 (14-ounce can) Lentils rinsed and drained
  • 1 (14-ounce can) Pinto or Black Beans
  • 2 Cups of Brown or Wild Rice
  • 1/2 Cup of Basil Leaves Chopped  
  • 1 1/2 Cups Grated Old Cheddar
  • 2 Eggs Beaten (optional)
  • 1/2 Tsp Black Pepper
  • 1 Tsp Himalayan Salt
  • I - 2  Large Tomato Sliced then halved


  • 2 Pints Cherry Tomatoes
  • 3 Green Onions Chopped (scallions)
  • 4 Garlic Cloves Chopped
  • 1 Handfull Of Basil Leaves
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tsp Himalayan Salt
  • 1 Tsp Black Pepper

Preheat the oven to 350 F

Combine all ingredients for the sauce into a blender or food processor and pulse until "chunky".  Set aside.

In a skillet add a drizzle of Olive Oil and add the Onion, Carrot, Celery and sauté for 3 - 5 minutes until soft.  Then set aside.  In the same skillet add the spinach for about 3 minutes until it wilts, then cool, squeeze out the excess water, chop and add to the Veggie mixture.

Add the Lentils, Pinto Beans, Rice, Corn, Basil, Eggs, Salt, Pepper, 1/2 the Cheddar and 1 Cup of Sauce to the mixture.  Then pack into a 9x13 glass bake dish and place the sliced tomatoes on top and then the remaining Cheddar.

Bake for 35 - 40 minutes, let cool for 10 and serve with the remaining sauce.

Serves 6 - 8 :)


This Veggie Lasagna is a nutrient dense comfort food that EVERYONE will LOVE!  

Zucchini Pasta with Basil Pumpkin Seed Pesto

This RAW dish is so DELICIOUS!  It is also so simple to make and can be done in 10 minutes or less!

  • 4 - 6 Zucchini 
  • 1 Cup Hemp Hearts

Basil Pumpkin Seed Pesto

  • 1 Cup of Fresh Basil
  • 4 Cups of Spinach
  • 1 Cup of Pumpkin Seeds
  • 2 Garlic Cloves
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tsp of Himalayan Salt (or to taste)

Spiralize the Zucchini into noodles.  If you don't have one then use a peeler and make long slices.  Simply combine all ingredients for the pesto into a blender or food processor and process to desired consistency.   I prefer my pesto with a bit of texture.  Then, just add to the Zucchini and toss together.  Sprinkle with hemp hearts and you are done!  5 Star cuisine in a snap!  This dish also pairs well with vino!  

Serves 4 - 6

***Juicy Tip - Pumpkin seeds are packed full of vitamins and minerals plus you are getting in your greens to keep you feeling great!   Enjoy!