A Dip You Can’t Beet

The hummus craze has really taken over. People love it because it’s a great substitute for mayo-based dressings & contains a Beet3good source of protein and fiber.

Is there anything truly better than this creamy delicious dip?

YES! And I’ve got it right here for you! Beet dip!

Beets are tuberous root vegetables that are in season from Spring to Fall, giving you plenty of time to take advantage of this great vegetable. They are highly nutritious and contain a unique pigment antioxidant to help boost our stamina, lower blood pressure, fight inflammation, and contain phytonutrients to ward off cancer.  Even better, they taste great when you pair them with your favorite salad or fresh vegetables.

I made this beautiful beet dip for a small dinner party and it was a huge hit. People loved the vibrant color and unique taste. It was a nice break from your standard hummus and can be paired with your favorite toast/crostini or vegetables.


Here’s what you’ll need to make this easy dip:

  • 3 medium beets, uncooked
  • 2 tablespoon prepared horseradish sauce
  • 1/2 cup full fat greek yogurt
  • sea salt
  • black pepper
  • chives (optional)


  1. Put the beets in a stock pot and cover with water.
  2. Bring to a boil and let boil for about 45-50 minutes. Make sure the beets are fully covered in water. The beets will be ready when you poke with a knife and it goes through easily, but gives a little resistance when you pull out.
  3. Drain and let cool.
  4. Peel and discard skils.
  5. Place beets in food processor and blend until smooth.
  6. Place in bold and chill in fridge.
  7. In a separate bowl, incorporate the yogurt and horseradish sauce.
  8. 1 hour before serving, fold beets into yogurt/horseradish sauce. Season with sea salt and pepper
  9. Garnish with chopped chives (optional)


You can use leftovers to put on a sandwich the next day or use as a dressing for your salad! Enjoy!


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Harvest Vegetable Lasagna

A good friend gave me this amazing cookbook, which I’m a huge fan of! Chef Keith Snow created The Harvest Eating Cookbook that covers foods that are fresh and in season. He stresses the importance on how harvest eating is a lifestyle, rather than a diet. Amen Keith! Pick up a copy of The Harvest Eating at your next visit to Barnes and Noble!

Today, I”m making their Harvest Eating Lasagana! Check out my steps to this delicious recipe from The Harvest Eating Cookbook

As I’ve mentioned before, the Fall has some of the best seasonal ingredients. What’s more amazing is packing all these seasonal foods in one delicious dish! I give you, Keith Snow’s Harvest Eating Lasagna!

First, if you did not buy your cheese already shredded, I’d advise doing this as the start of your prep work. 3 cups of shredded Gruyere cheese and 2 cups of Pepper Jack cheese.

Next, you are going to make the bechamel sauce for the lasagna and then set aside. Bring 1/2 cup of flour, 1 stick of organic butter to  pot on low heat and stir for 5 minutes. Add 3 cups of organic whole milk and whisk.

Stick 2 bay leaves in 1/2 organic white onion and add to mixture. 

Season the mixture to taste with salt and pepper to your liking, bring to a simmer and cook until sauce is thick enough to coast the back of spoon. Like this!

Next,  wash and steam 8 -10 kale leaves  (roughly chopped) for 10 minutes until softened.

Then, cut 2 whole sweet potatoes julienne style (looks like carrot sticks).

See what I mean?

Next, chop up  3 leeks (regardless of the amount you see in the picture below.. sorry for the confusion!) Then wash the leeks by submerging them in warm water, pour out water and repeat the process 3 times. 

Bring leeks and potatoes to saute pan with  2 tablespoons of pure olive oil on medium heat. Add 2 garlic cloves and saute for 3-5 minutes.

Next, cook lasagna as directed on box. Then, assemble the lasagna in layers in 13 x 9 inch baking dish. Start with lasagna and cover the bottom of the dish. 

Add some sauce on the bottom of each layer.

Then spread a portion of steamed kale on each layer

Then the sauteed potatoes and leeks

Finish topping each layer with the mixed cheeses

Layer until the baking dish is full to the top and finish with a little cheese top off. Like such!

Bake for 35-40 minutes

Cut the lasagna into individual portion sizes

Look at the beautiful layers of vegetables!

Depending on much you enjoy condiments, you can add some additional bechamel sauce on top. If you would rather stay a bit healthier, you can always hold off on the extra sauce 🙂

Enjoy this delicious Harvest Eating Lasagna and a big thanks to Chef Keith Snow for introducing this wonderful recipe to us all!

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Have a thyroid problem? Check out this complimentary video series to heal your condition.

You’ve heard me talk about my mentor, Andrea Beaman as an amazing health coach and natural foods chef, but did you know she is also a thyroid expert?

After she was diagnosed with incurable thyroid disease and given the option to take radioactive iodine to destroy her thyroid and then take prescription medication for the rest of her life, she improved her diet, lifestyle and consciousness instead. She no longer suffers with thyroid issues and feels better now in 40s than she did in her 20s.

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Today, Andrea teaches worldwide to others how they can heal their thyroid condition and now has an amazing opportunity for everyone who may be suffering.

Click HERE to view Andrea’s Complimentary Video Series on how to heal your thyroid condition.

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With a thyroid supportive diet and lifestyle, plus shifting the emotional and spiritual consciousness, healing happens!

Don’t delay in watching this engaging video series. They will only be available to review for a limited time! Be sure to leave a comment on the video page HERE after you review!

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Cashew Crusted Cod

Perfect night for this dish!

Wholesome Helper

Don’t be fooled by the different ingredients placed on this plate. This is an easy recipe made with little shortcuts to save you time! The flavors of this dish are so incredible. From the ginger on the sauteed vegetables to the cashews crusted on the fish, it really is a unique and delicious experience!

Click on quick recipe to enlarge and print

When you purchase your fish from any monger, ask them to de-bone the fish for you. This will save you time and a mess. BUT, you should always check the fish even after it’s been de-doned for any stragglers. I found 1-3 in mine.. no biggie, it happens 🙂

Make your own marinade (dijon mustard, lemon juice, Worcestershire sauce, garlic). See recipe for measurements and then whisk together.Place marinade on top of fish and sprinkle with your seasoning of choice. I chose sea salt, black pepper and…

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Kale, Chicken Sausage and Barley Stew

In the winter months, it’s sometimes hard not to opt for the comfort food, but that is a good thing! In fact here is a great article on the benefits of eating in season. Click HERE.

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To keep a healthy weight, the key is to go for warming foods that will satisfy our bodies and try to avoid the foods loaded with preservatives and too much fat and sugar. I tried out this great recipe I found from William Sonoma, slightly altered it, and I recommend it for us as we get through these last few (hopefully) weeks of winter!

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You can even freeze this recipe if you have leftovers and it will taste just as a good a few weeks later after it is thawed out and heated back on the stove.


Here is the easy recipe!

Kale, Chicken Sausage and Barley Stew

  • 2 cups (16 fl. oz./500 ml) water
  • 1 cup (7 oz./220 g) barley
  • Salt, to taste
  • 2 Tbs. olive oil
  • 1 lb. (500 g) chicken sausage links
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 can (14.5 oz./455 g) diced tomatoes with juices
  • 6 cups (48 fl. oz./1.5 l) chicken broth
  • 4 cups (4 oz./125 g) kale, stemmed and chopped
  • Freshly ground pepper, to taste

In a saucepan over medium-high heat, bring the water to a boil. Add the barley and a big pinch of salt, cover and reduce the heat to low. Cook until tender, 10 to 12 minutes. Drain and set aside.

Meanwhile, in a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and brown on all sides, about 7 minutes. Transfer to a paper towel-lined plate.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the saucepan and sauté until the onion is translucent, about 4 minutes. Cut the sausage links into 1-inch (2.5-cm) slices and return them to the saucepan. Cook, stirring often, until the sausage is cooked through, about 5 minutes. Add the tomatoes with their juices and the broth. Bring to a boil, reduce the heat to low and simmer for 10 minutes. Add the barley and the kale and cook just until the kale softens, about 5 minutes. Season the soup with salt and pepper, ladle into warmed bowls and serve immediately. Serves 4 to 6.

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The New Healers Master Coaching Program

Health Coaches are always on the move to learn more valuable knowledge in guiding their clients to heal naturally. After countless requests, Holistic Health Coach and Natural Foods Chef, Andrea Beaman created a  unique program designed for health coaches and wellness practitioners in the healing arts. This program was personally designed by Andrea for those who are looking to expand and enhance their range of skills while building a thriving practice.

Click HERE to learn more about the New Healers Master Coaching Program.

New Healers

The program covers fascinating topics from the ancient practice of visual and meridian diagnosis to the seven levels of emotional healing. The content is priceless and has been praised by Andrea’s past learners of the program who have found what they have learned so useful in helping their clients health. Even better- Andrea addresses in depth how every health coach and wellness practitioner can set up a successful business and insure constant monetary flow.


Just have a look at what some of Andrea’s learners of the program had to say about it.

Sharon Wegner- Health Coach

I’ve always known that we are all unique and that healing comes from within; but the addition of Eastern knowledge in diagnosing adds a completely different level of coaching ability to my practice.Learning about facial diagnosis, the meridians and chakras makes so much sense when you look at what is presenting on the exterior, you can then connect what is happening inside the body as well as the mind and spirit. So cool.

Cheryl Iden- CHHC, AADP

I am thrilled with the amount of information we have been given and the direct contact with Andrea to ask questions and get feed back. Seeing what may be happening inside the body on ones face is absolutely amazing to me and the different chakras are too! I’ve never been exposed to this before! I look at my clients in a whole new light! There is much to learn, but I feel like I can offer so much more insight into their health now!

Jill Burwell, CHHC, AADP

As a new health coach, this program has been fantastic! I am loving everything that I’m learning, and am completely fascinated by it all. The program has given me a different outlook on health coaching because I’m able to now go deeper, which I was a little afraid to do at first. Also, Andrea’s visual diagnosis class takes people watching to a whole new level.

Want to learn more about the New Healers Program? Click HERE or leave a comment below if you have any questions or feedback!

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Baked Stuffed Apples

In case you were not informed, I have the greatest, most amazing mentor in the world! She has coached me on how to be a positive worker and also how I can improve my own personal health and lifestyle. Andrea Beaman is a world renown holistic health coach and natural foods chef that I’m proud to call my boss. What better place to find great recipes that taste delicious and keep you healthy than on her personal blog! 


Apples are the perfect snack for the Fall. They are full of nutrition, you can choose from tons of locally grown types and they taste great this time of year!



Check out Andrea’s Baked Stuffed Apples demo video here. It is the perfect Fall recipe when you are looking for a sweet treat that doesn’t expand your waistline.

Andrea’s Recipe for Baked Stuffed Apples

  • 4 apples, cored
  • 1/2 cup walnuts, chopped
  • 2 tbsp. raisins
  • 1 tbsp. honey
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • 1 tbsp. brown sugar (or other sugar)
  • 2 tbsp. grass-fed butter

Preheat oven to 350°.  Place apples into a 9×9 baking dish.  Combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter.  Stuff cored apples with walnut mixture.  Bake apples uncovered 40-45 minutes.

For more delicious and healthy recipes from Andrea, click here!


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“Me” time

When I look at this ad below, I don’t think of hard work or body aches. I think of “me” time. Being grateful to have a long beautiful beach to run on, taking in breaths of fresh salty air and having a healthy body to run the distance I want. It’s an opportunity to let my mind think BIG and connect with nature. That’s what my “me” time is all about.

What’s your “me” time?

I’m now into my 3rd week of training for the NYC marathon and yes I have moments when I would much rather sleep in and not take on a long run, but once I get out there and take my first strides, I know it was a great way to start the day. So far so good, but check back in with me in 4 weeks when I’m hitting the 22 mile mark.. I may be having a different opinion ;)

For races New Yorkers can sign up and train for, visit New York Road Runners.

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