This guacamole is probably one of my best snack recipes. So with Cinco de Mayo on the horizon, I thought I would share it with you! I made this dip last week for our marriage ministry and I kid you … Continue reading



The pace is picking up in the Milu home for the holidays. School is in full swing, weekly co-op groups, family gatherings, fall cleaning in the house and getting ready for the holidays. My health saving meal is my morning … Continue reading



  I was shopping at Bedner’s, my favorite green market store, the other day and got inspired to create a veggie sandwich I had on my honeymoon in Costa Rica. The sandwich was loaded with sweet, roasted veggies and topped … Continue reading


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I have been perfecting my hummus recipe for several years now. I think I finally found a blend I am quite pleased with to share! Hummus is my healthy comfort food. It is my way of indulging and being kind … Continue reading

Green Juicy Juice!

Detox is always the buzz word around this time of year. I have been craving lots of cool veggies with the warmer weather here in Florida. This morning I started my day off with a big glass of refreshing greens, sweetened with an apple and a hint of mint and ginger 🙂 This creation is loaded with kale (an excellent source of antioxidant vitamins A, C and K, calcium, and many more), broccoli, spinach (move over Popeye!), and some other ingredients to give it a little zing! Put a little “pep” in your step with this delicious juicy juice!


(use organic produce when possible)

2 leaves of kale (stems removed)Green Juicy Juice

1 cucumber (cut into 4 pieces)

handful of baby spinach

1 carrot (peeled and cut into 4 pieces)

1 apple, quartered (I prefer granny smith or gala)

1/4 inch sliver of fresh ginger

2 sprigs of fresh mint

2 sprigs of fresh parsley


Fill blender with 4 ounces of filtered water. Add all ingredients. Add a handful of ice and a little more water. Blend until smooth. I use a Blendtec so I just press the “juice” button. Sip and enjoy!!!

Encouraging You!


Guilt-Free Shrimp Pesto Pasta

Who doesn’t like pasta? Here is a clean-eating version of pesto pasta. I added veggies to the pesto sauce. Shhh, don’t tell your kids! You can substitute the shrimp with chicken or even veggies, if you prefer a vegan dish.


1 pound of peeled and deveined shrimp

12 oz. of brown rice or gluten-free pasta

1 avocado, pitted and peeledIMAG3843

2 cups of organic baby spinach, packed

½ cup of fresh basil

¼ cup of sun-dried tomatoes (soaked for about 15 minutes)

3 garlic cloves, peeled

1 Tbs. + 1 tsp.  of extra virgin olive oil

¼ tsp. of sea salt


Bring a large pot of water to a boil. Add the pasta and a dash of extra virgin olive oil. Cook until al dente. Drain and set aside.

Next add the avocado, spinach, basil, 2 of the garlic cloves, olive oil and salt to a food processor. Mix into a smooth sauce. Add some of the pasta water if you need to thin out the sauce.

Mince remaining garlic clove. Chop sun-dried tomatoes. Heat up a sauté pan on medium high heat and add 1 tsp. of olive oil to pan. Add shrimp, sun-dried tomatoes, and garlic. Sauté until shrimp are opaque.

Mix the pasta, sauce, and shrimp together and let sit for about five minutes to let the flavors marry.

Bon appétit!

Do you have a creative recipe with pesto? I’d love to hear from you!

Encouraging You!