Chicken Fajitas with Cashew Sour Cream

Sour cream is one of those things that us dairy-free folks miss when Cinco de Mayo rolls around or any time we're eating Mexican food. But have no fear, this recipe will give you your sour cream fix, sans dairy.


  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1 Organic Red Bell Pepper (sliced)
  • 1 Organic Yellow Bell Pepper (sliced)
  • 1 Organic Green Bell Pepper (sliced)
  • 1 Organic Jalapeno Pepper (de-seeded and sliced)
  • 1 Organic Sweet Onion (sliced)
  • 4 Chicken Breast, organic, pasture-raised (cut into 1/2" strips)
  • 2 tbsps Organic Extra Virgin Olive Oil
  • 4 tbsps Organic Cilantro, finely chopped
  • 1 Organic Lime (1/2 juiced and 1/2 cut into wedges)
  • 1 bunch Organic Collard Greens (washed and stems removed)
  • 1 tbsp Coconut Oil or Organic, Grass-Fed Ghee
  • Organic Salsa of your choice

For the Cashew Sour Cream:

  • 1/2 cup Cashews (soaked for 1 hour and liquid drained)
  • 1/2 tsp Sea Salt
  • 1 tbsp Raw Apple Cider Vinegar
  • 1 Organic Lemon (juiced)
  • 1/8 cup Water


  1. Soak your cashews in water for one hour, drain the liquid and set aside.
  2. Slice the chicken and vegetables into 1/2" strips.
  3. Create your cashew sour cream by combining cashews, sea salt, apple cider vinegar, lemon juice and water in a blender or food processor. Pulse very well until completely smooth. Add an extra splash of water if too thick. Transfer to a jar and set aside.
  4. Place the cilantro, spices, lime juice, and 1 Tbsp of the olive oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Allow the chicken to marinate for at least 20 minutes, or cover and refrigerate for up to 24 hours.
  5. Heat the ghee or coconut oil in a large grill pan, cast iron skillet or sauté pan over medium heat. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.
  6. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables in the pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Add the chicken back in and cook for another 1-2 minutes or until hot.
  7. Remove fajitas from heat and transfer to a serving dish. Serve in collard green wraps or gluten-free tortillas drizzled with cashew sour cream, organic salsa and a lime wedge.



  • No Collard Greens: Use organic swiss chard or butter lettuce instead.
  • Vegetarian or Vegan: Use 2 Organic portabello mushrooms instead of chicken

Savory Breakfast Muffins

These are a great breakfast to make ahead of time and heat up in the morning when you need a quick and nutritious breakfast. They're also a great alternative to high sugar muffins and a great options for the kiddos!


  • 9 Organic, Pasture-Raised Eggs
  • 1/8 cup Unsweetened Almond or Coconut Milk
  • 1/2 tsp Himalayan or Sea Salt
  • 1/2 tbsp Extra Virgin Olive Oil or Organic Grass-Fed Ghee
  • 1/2 cup Red or Yellow Onion, diced
  • 1 cup Organic Mushrooms
  • 2 Garlic cloves, minced
  • 2 cups Organic Kale or Spinach Leaves, packed and finely sliced


  • Add roasted tomatoes.
  • Add organic chili or hot sauce.


  1. Preheat oven to 350. Whisk together eggs, almond milk and salt in a mixing bowl and set aside. You can sub coconut milk for almond if you like.
  2. Heat ghee or olive oil in a frying pan over medium heat. Add onion and mushroom and sauté for 5 minutes or until onions are translucent.
  3. Add garlic and kale and continue to sauté just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
  4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
  5. Remove from oven and let cool before removing the liners. Enjoy!

Seedy and Spicy Protein Bars

These bars are a great DIY snack or grab and go breakfast option. Loaded with clean protein and healthy fats, these babies will keep you satisfied and energized for hours. Whip up a batch and let me know what you think.

• 1 cup toasted organic pumpkin seeds (for garnish) 
• ½ cup sesame seeds
• 1 TBSP raw honey
• ¼ cup raw organic cashews
• 1 cup medjool dates, pitted and chopped
• 2 TBSP unsweetened shredded coconut
• 1 tsp organic almond milk, unsweetened
• ½ cup vegan vanilla protein powder (I recommend Genuine Health Vegan Proteins+ or Sunwarrior Warrior Blend) 
• 1 teaspoon ground organic cinnamon
• ½ teaspoon each ground organic nutmeg, clove, ginger, allspice
• ¼ to ½ cup organic pumpkin puree, canned (no sugar added) or fresh
• 2 TBSP raw organic pumpkin seeds

For the Garnish: 

  1. Lay the pumpkin seeds on a cookie sheet in single layer; bake at 350o F for 5 minutes or until toasted light brown.
  2. Remove from oven and scoop into a bowl; set aside.

For the Bars:

  1. Blend the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.
  2. Put all remaining ingredients in the food processor and pulse until chunky-smooth.
  3. Transfer to a medium bowl and mix in the sesame-honey mixture and combine until well-blended.
  4. Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil and spoon the batter into the baking dish. If the mixture is too sticky, add a small amount of water, about a teaspoon at a time. Make sure the batter stays thick, not runny!
  5. Spread the batter evenly onto the pan and press the top of the batter with the roasted pumpkin seed garnish.
  6. Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.

Quinoa Tabouli Salad

This is the perfect summer recipe to bring to parties and BBQs. It's a delicious and healthy crowd pleaser that goes with pretty much everything.


  • 1 cup cooked organic quinoa
  • 2 Tbsp. organic extra virgin olive oil
  • 2 Tbsp. fresh organic lemon juice
  • Himalayan salt, sea salt or liquid aminos to taste
  • 4 Tbsp. finely minced fresh organic parsley (I prefer cilantro but you can use any fresh herb you like)
  • 2 Tbsp. finely minced fresh organic mint leaves
  • 1/2 large organic tomato, diced (or about ¼ cup small pear or cherry tomatoes halved or quartered)
  • ½ large organic cucumber, diced (and optionally peeled)
  • 4 Tbsp. Kalamata olives chopped & pitted


  1. Mix together first 6 ingredients in a small bowl.
  2. Toss with quinoa and mix well.
  3. Gently fold in tomatoes and cucumbers, cover and chill for 1 hour.

Serves 2.

Two-Bean Bell Pepper Salad

This is a great salad to make at the beginning of the week and eat it as is or add some pasture-raised organic chicken or wild salmon.

Makes 8 servings


  • 2 TBSP fresh Italian parsley, coarsely chopped
  • 1 tsp minced garlic
  • 2 TBSP fresh lime juice
  • 1 15-oz can organic garbanzo beans, drained and rinsed (look for BPA-free cans)
  • 1 15-oz can black beans, drained and rinsed (look for BPA-free cans)
  • 1 ½ cups bell pepper, chopped (any color, or mixed!)
  • 1/4 cup green onions, sliced
  • 1/4 cup salsa – homemade or buy from Whole Foods (see recipe below)
  • 1/2 tsp adobo seasoning with pepper


Combine parsley, garlic and lime juice in salad bowl, mix gently.

Stir in next six ingredients and toss gently.

Chill in refrigerator for at least 10 minutes.

Stir once before serving.