Wild Rice Pilaf

  • 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

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

  • 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

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

  • 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

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

  • 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

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

  • 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

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

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

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.

What People Are Saying

Marcella Guglielmo is one of the most talented and sweetest people know. She is an outstanding cook. She is a well studied and knowledgable person on health and wellness. She also has a huge heart and cares immensely about what she does!

Tuesday has become my favorite day of the week. For the past 2 1/2 years, Marcella has been cooking for me on Tuesdays. Before I met Marcella, I tried having other people come to my home to cook. My goal was to provide healthy meals for myself, my husband and my two daughters, and to help take some of the pressure off of me since my husband works long hours and travels quite a bit. The first two people I had cooking for me were lovely, but they were never quite able to find a food profile that my entire family enjoyed. On my third try towards finding someone to help in the kitchen, I met Marcella, which was life changing.

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.

Marcella is incredibly knowledgeable about using food as a health tool. I have learned so much from her about how we can eat our way towards being healthier and enjoying the food we are eating at the same time. This past year, I decided to join Marcella in the kitchen, and I am learning so much about cooking. I have always enjoyed cooking, but I have learned so much more. I have improved my knife skills, learned about flavor profiles, and have learned to work with what I have on hand and not to stress when I am missing an ingredient -- there is always a way to make it work!

When Marcella leaves my house, there are DELICIOUS protein and vegetable dishes, salad, smoothie and cut snacks which holds me for the week. My daughters are constantly grabbing snack bags of vegetables and fruit out of the refrigerator and arguing about who had an extra bag of peppers, strawberries, etc. -- which couldn't make me happier. Mostly when Marcella leaves my house, I feel as though I have just finished a therapy or spa session. To talk about health, learn about cooking, have a stock of healthy food on hand and to have spent several hours with an amazingly wonderful person is cathartic.

Marcella is a gem! There is no doubt that if you are lucky enough to work with her, you will share my sentiments.

What People Are Saying

Marcella is an outstanding Chef plain and simple. Her success lies not only in her knowledge of food but also shopping for it, to preparing even the most intricate dishes. Most importantly, an intense and sincere love for what she is doing in addition for her clients and their needs.

She has been preparing meals for me for well over 2 years now and is a pleasure to be around and very comforting. I've been battling ovarian cancer and was diagnosed in 2010. I had immediately sought out people who could give me the kind of nutrition that would help me combat this disease. Marcella has made this journey easy for me and everything she prepares is meticulously made and carefully chosen. Some dishes can be challenging and nothing short of superb and delicious. Diet is a major part of the process maintaining recovery. I couldn't do this without Marcella's skills, patience, enormous respect, affection and amazing talent. She is a true treasure.

Vivian Teich

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.

Thank you Marcella.

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!

Delilah Miele