Sauteed Green Beans with Lemon and Garlic


green beans, healthy, vegetables, recipe

2 servings

Prep time about 10 minutes


  • 2 cups green beans, trimmed
  • 2 table spoons olive oil
  • 3 cloves minced garlic
  • juice of 1 lemon
  • Salt and pepper to taste


  1. In a skillet, sauté green beans and garlic in olive oil until tender-crisp.
  2. Season with salt and pepper to taste.
  3. Add lemon juice to the skillet.
  4. Bon Appetit!


Raw Brussels Sprouts and Red Cabbage Super Salad with Walnuts and Pomegranate Seeds

brussels sprouts, healthy salad, raw, vegan, red cabbage

Healthy, raw, vegan, super salad

4 servings

Prep time about 30 minutes


  • 1 1/2 pounds Brussels sprounts
  • 2 cups shredded red cabbage
  • 1/3 cup walnuts
  • 1/3 cup pomegranate seeds
  • Sea salt
  • 1/3 cup grapeseed oil


  1.  Trim and wash Brussels Sprouts and red cabbage.
  2.  Shred them using mandolin or grater slicer knife, you can also use sharp knife to cut thin slices.
  3. Transfer in the bowl and toss with grapeseed oil.
  4.  Season to taste with salt, top with coarsely shopped walnuts and pomegranate seeds.
  5.  Bon appetit!

Healthy Snack – oven roasted chestnuts

healthy, roasted chestnuts, reipe, snack, fall, winter, snack

Healthy and filling snack – oven roasted chestnuts


Chestnuts about 3 pounds or more since they are so yummy:)


  • Preheat oven to 425.
  •  Cut an X on each chestnut with a small, sharp knife.
  •  Place chestnuts on the jelly roll pan .
  • Put them in the oven and bake for 30 to 35 minutes or until soft and shell is open.
  •  Remove from oven and peel while still warm.
  • Enjoy!