I have a passion for supporting others in reaching their goals toward better health. I empower clients to take charge of their health by providing them various tools, resources, knowledge, and caring support.
With more than 15 years of experience as a healthy cooking instructor and health coach, I educate clients about nourishing foods and a healthy lifestyle and provide a plan and path toward better health. My holistic approach considers all aspects of living--body, mind, and spirit--with a focus on honoring the individual.
As your health coach, I will listen carefully and help you navigate all the contradictory diet and lifestyle advice to determine what works best for you.
Sign up for your FREE Discovery Call
Quinoa and Sweet Potato Salad
1 cup dry quinoa
1-1/2 cups vegetable broth
1 large sweet potato, diced (if organic, leave peel on.)
4 tablespoons avocado oil, divided
Black pepper and sea salt, to taste
Several dashes of chili powder, cumin, curry or spice of choice
2 teaspoons lemon juice
Preheat the oven to 375°F.
In a mixing bowl, coat the diced sweet potatoes with 2 tablespoons of oil and the pepper, salt, and spice of choice. Transfer to a sheet pan and roast until crisp, about 20 minutes. Remove from the oven and let cool.
Rinse and drain quinoa 3 times (to remove bitter coating).
Place the quinoa and vegetable broth in a medium saucepan, cover, and bring to a boil over medium heat. Reduce the heat to a very low simmer, and cook until the broth is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, transfer to a bowl, and let cool.
In a medium-sized mixing bowl, combine the lemon juice and the remaining 2 tablespoons of oil. Season with salt and pepper. Stir in the roasted sweet potatoes and the quinoa and serve.