Recipes

Wild Rice Pilaf

Ingredients:
  • 2 cups wild rice, (rinse and drain well before cooking) 4 cups low sodium vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon coconut oil
  • 3 large shallots, dice small
  • 2 carrots, peel & dice small
  • 2 celery stalks, peel top fibrous layer & dice small 1/3 cup raw almonds, roughly chopped
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 bunch parsley, chopped
  • Sea salt, to taste
  • Black pepper, to taste
Directions:

Rinse 2 cups of wild rice, drain.

In a large pot on medium hight heat, add the extra virgin olive oil. Once oil is heated, add the shallots and sauté for 5 minutes. Add the carrots, and celery, sauté for 10 minutes. Add the rice and cook for 1 minute. Add the vegetable stock and bring to a boil. Reduce heat and simmer until rice is tender for 50 minutes. If there is any excess liquid, drain and transfer rice to a mixing bowl. Add the almonds, cranberries, lemon zest and parsley. Fold into the rice and season with sea salt and black pepper to taste.

Baked Cod with Zesty Pumpkin Seed Pesto

Ingredients:
  • 1 pound wild caught cod filet
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil (reserve some oil to line pyrex baking dish)
  • Splash of white wine or sherry
  • Sea Salt, lightly season
  • Black Pepper, lightly season
Directions:

Preheat oven to 400F

Place cod in a bowl of cold water and add the lemon juice. Rinse the cod, drain and pat dry with paper towels. Place the cod filet in an oil lined pyrex baking dish. Season lightly with sea salt, black pepper and extra virgin olive oil.

Zesty Pumpkin Seed Pesto

Ingredients:
  • 1 cup raw pumpkin seeds
  • 1/4 cup raw pecans
  • 1 cup parsley, roughly chopped
  • 1 cup basil leaves, packed
  • 2 small garlic cloves, peel and mince
  • 1 tablespoon zest of lemon
  • 1 tablespoon juice of lemon
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon sea salt, may add more to taste 1/4 teaspoon black pepper
Directions:

In a food processor, add the pumpkin seeds, pecans, parsley, basil, garlic, lemon zest, lemon juice and sea salt and black pepper. Pulse a few times and scrape down the sides of the food processor to make sure all the ingredients are being blended. Slowly drizzle in the extra virgin olive oil, pulse a few more times until you reach a textured creamy-like consistency. Adjust if needed with sea salt. Spoon a hearty layer of pesto over the cod and bake for 12 to 15 minutes until the cod is flakes with a fork.

Garnish with freshly chopped basil, parsley and additional lemon zest and serve.

Sauteed Collards with Portabello Mushrooms

Ingredients:
  • 3 tablespoons extra virgin olive oil 1 tablespoon coconut oil
  • 1 large red onion, dice small
  • 2 garlic cloves, minced
  • 2 medium portabello cap mushrooms, remove stem and gills, cut 1/4 inch slices 3 bunches of collard greens, portion of stem removed and roughly chop
  • 1 tablespoon coconut aminos
  • 1/8 teaspoon freshly ground nutmeg
  • Sea salt & black pepper to taste
Directions:

In a large saute pan on medium high heat, add the olive and coconut oils and let heat for 2 minutes. Add the onion and saute until fragrant. Add the garlic and saute for 2 minutes. Add the portabello, saute for 7 minutes. Add the collards and saute into the mixture until the collards start to wilt down. Add the coconut aminos and nutmeg. Season with sea salt and black pepper to taste.

Sweet & Spicy Broiled Grapefruit with a Dollup of Coconut Cream

Ingredients:
  • 4 red grapefruit
  • 1/4 cup coconut nectar or raw honey 1 tablespoon, vanilla extract
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 4 mint leaves, finely chopped
Directions:

Preheat oven to broiler setting.

Cut each grapefruit in half. On the bottom of each grapefruit, slice off a little layer of the skin to allow the grapefruit to sit face up on the tray. Lastly, cut around each section of grapefruit to loosen.

In a mixing bowl, add the coconut nectar, vanilla, cardamom, cinnamon and ginger and whisk until all ingredients are blended. Brush each grapefruit with a generous coating of the mixture. You can sprinkle grapefruit with more of the spices before adding to broiler. Broil for 4 to 8 minutes or until bubbly. Garnish with freshly chopped mint, a dollup of coconut cream and serve warm.

Coconut Cream

Ingredients:
  • 1 cup chilled coconut cream from canned full fat coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla
  • Pinch of sea salt
Directions:

Remove the solid portion of the coconut cream and add to the blender try to keep as much liquid out of the cream as possible. Add the remaining ingredients to a high potency blenders and blend for on full speed until you reach a smooth consistency.

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Marcella immediately asked questions about what foods we liked and from week to week took mental notes about who didn't like what flavors, herbs, etc. Marcella is always looking for feedback, positive or negative to make sure she is meeting our needs. Shortly after Marcella started working for us, my family was on board with eating the food she prepared. Additionally, my family, particularly my daughters, became open to trying new things, and although they may not like everything, they are still not deterred from trying. I believe this because they have developed a great respect for Marcella, and they listen to what she has to say about what each food has to offer.

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What People Are Saying

Marcella is a pleasure to work with and is continually helpful. Our consultation was about two months ago and she is still helping me and giving me new ideas. Her cooking is delicious. At the consultation Marcella brought samples of her cooking. One of the meals she made was a carrot soup. I had my son with me at the consultation he asked for seconds and myself a person who doesn't like carrots now finds this to be one of my favorite meals. The meals are delicious and the recipes easy to follow. It has made eating healthy so much easier.

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The Terranova Family

What People Are Saying

Marcella has proven to be a young lady of integrity. She's honest, diligent and nurturing towards others. She has a love for cooking healthy and tasty meals. I find her to be very creative with food, easily adjusting ingredients to personal tastes. I especially love her squash dishes, yummy, a delicious experience!

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