Full Power Quinoa Flour Pancakes

Full Power Quinoa Flour Pancakes

Today, I woke up with snow outside. With a list of to-do’s and plenty of morning ambitions, I decided to get ready for a super powerful day. What better than some Misky Organics White Quinoa Flour pancakes for breakfast? I added some Maple syrup for a truly splendorous Peruvian Canadian mix! Quinoa Flour is high in protein, low glycemic, anti-inflammatory, and with enough amino acids and  plant based iron to make your morning glow with goodness.  To know more about the nutrition facts about Quinoa please continue reading in Miski Organics.

These pancakes left my body feeling light, and ready for a great day! Are you ready for this magic? Recipe under.


1 3/4 cup of toasted  Misky Organics Quinoa Flour

1 1/4 cups of almond milk

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

2 flax eggs or regular eggs

1 table spoon of lemon juice

1 table spoon of maple syrup

1 table spoon of melted coconut oil

You can add 1/ 4 cup of  blueberries, vegan choco chips.

& mix all ingredients together until it forms a batter


Pre-heat pan for 5-7 minutes before adding one teaspoon of coconut oil.  Pour 3/4 cup of mix on to the pan each time and monitor mix to flip pancakes. Stay very close to the stove because they cook fast and you must be ready to flip with a spatula when the corners are done and you feel that you can put your whole spatula under.

Enjoy and serve with Miski Organics Yacon Syrup, Maple syrup, banana, berries of any kind for added anti-oxidants.

Let me know how you do and if you have any questions! After this pancakes,  I am ready to conquer my dreams…. Organic Peruvian ingredients+ Loving preparations= Success!



Lucuma Chia Pudding Recipe

This chia pudding will leave your skin glowing, your heart nourished, and your body ready for the day! This is an easy morning snack. You can prepare it the night before and leave it in your fridge ready for the next morning.  It is really uplifting and nourishing.  I am obsessed with my Miski Organics Lucuma Powder and have been adding Lucuma Superfood to my Smoothies, and to my Chia snacks!

Ready for the new recipe of the week?


2-3 tablespoons of Miski Organics Lucuma Powder

1 cup of Coconut Milk

Honey or Maple Syrup to taste

3 tablespoons of Chia


Pour one cup of coconut milk on a recipient ( you can use a small mason jar!) I’ve taken this to work, and for a snack on my purse! Small Mason jars work great because they help with portions and are convenient to carry anytime ( no spills!)

Add 3 tablespoons  of Chia

Add 2-3 tablespoons of Miski Organics Lucuma Powder

Add Honey or Maple Syrup to taste

Mix with a spoon until mix is even

Refrigerate for 2-3 hours

Add some fruit on top if you wish

Enjoy the treat! And don’t forget to tell me how it goes with this low calorie, nourishing, and millenary Superfood delight.




Lucuma-Choco Bits…Just like a Limenan Sun Delight!

Lucuma was considered a delicacy in Peru since ancestral times. Native to the Andean valleys of Peru and Ecuador, this unique fruit was considered a precious treat by the Incas. The Incas certainly has good taste! Lucuma has treated the palate of Peruvians for centuries. Popularized by D’onofrio ice-creams, Lucuma has been ‘the’ refreshening treat of Limenan summers… Considering the love Peruvians have for their food, we consider Lucuma sacred just like our ancestors did. They say that good things in life transcend time and space. Lucuma is a perfect example of that.

I love to inform about ancestral uses and history of Peruvian Superfoods… In my Superfood class I explain more about the history and the ancestral uses of Peruvian Superfoods. After all, they are in blood, in my DNA, in my history.. and I am proud to share.

You can find Lucuma nowadays in Health stores in North  America and Europe.  I cannot emphasize enough on the importance of understanding the ancestral uses of  food.  History reveals an essential part of the energy of the food. Ancestral tell us about foods and their purpose for certain communities. Understanding foods and their unique history is understanding their importance within their communities. It is a way to recognize them in their precious lifetimes.

Today, before making our Lucuma Choco bits, make a little offering. Say thank you to the centuries of service, altars, and pleasure Lucuma  has brought to people. Give thanks to this unique plant medicine and its immense health benefits which include: healthy skin, vitamin C, a generous amount of anti-oxidants, and more.

Ready to prepare some Lucuma Choco Bits? ( Recipe makes 12-15 portions depending on size) I am using Miski Organics delicious Lucuma powder for this recipe. Check them out and their great work.


12 medjool dates

1/2 cup of almonds

3 tablespoons of Miski Organics Lucuma powder

1 teaspoon of cacao

1/2 teaspoon of vanilla extract

2 table spoons of coconut oil

shredded coconut


Mix ingredients on food processor until mixture begins to thicken and stick together. Mix should be able to take form when you shape it into balls. Add one table spoon of water if mix is too thick.  Decorate with shredded coconut at the end and put in fridge for 1 hour before serving.

Enjoy this nutritious and delicious ancestral treat! Tell me how it goes 🙂




Oh wow! Check out these Volcanic Canihua Beets. They are delicious vegan option for Thanksgiving. I am loving my Organic Canihua Grains by Miski Organics. This week I went looking for more options for preparing it as I am fascinated with the richness of its taste. We thought making some festive beets with stuffing would be ideal for this social time of the year. This recipe is inspired by the seasonal harvest in Ontario.

Ready? This recipe is perfect for a powerful lunch! It serves 2-3 people.


4 Beets

1 cup of Miski Organics Canihua Grains

1  apple cut into small squares

1 celery cut into small squares

1/4 cup of pine nuts and/or raisins

1 cup of chopped parsley

1 tea spoon of El Inka Aji Amarillo paste

1  minced garlic

1 tea spoon of olive oil


Peel and roast beets for 15 minutes at 350. Take beets out of the over and let  them cool until you can carve a small hole in the centre.

For the filling: Add two cups of water to 1 cup of Canihua Grains.  Bring to a boil and let water evaporate. Add aji amarillo, minced garlic, and all ingredients to mix with the Canihua grains in the same pot. Add salt, and add to the beets as filling.  Roast beets for 20 minutes and serve.



Plant based, rich in protein, and taste.. our Canihua + Quinoa Flake Burger is to die for. I am not just saying this! I might have become addicted to them.  Adding the AJI AMARILLO ( Peruvian yellow chilli)   on top brings me back to my top culinary experiences in Peru with ” TODAS LAS CREMAS” ( all creams added) at a local vendor’s food stand somewhere in Barranco.  I am in love with them. The main keys to amazing cooking are: ingredients and love.  I feel like these burgers have both.  My Miski Organics Organic Canihua Grains compliment the Quinoa Flakes, onions, garlic, aji, and black beans spectacularly. The ingredients almost melt in your mouth.

If you haven’t heard of Canihua, let me give you some potent lines from Miski Organics:

“Canihua is the new “hot superfood” from the Andes. Also known as “baby quinoa”, canihua has an equally impressive nutritional profile. It’s an excellent protein source for its low glycemic index, and it contains essential amino acids and high levels of iron.”  As for the Quinoa Flakes, they are amazing to give our burgers an extra crunch and power.

Are you ready for the recipe?


1/4 cup Miski Organics Canihua Grains

1/3 cup water

2 table spoons of chopped red onion

2 cloves garlic, minced

1/2 cup Miski Organics White Quinoa Flakes

3/4 tsp achiote powder or paste ( you can find Achiote paste on Amazon)

1/2 tsp salt

1/2 tsp aji amarillo powder or paste  ( you can find it as paste on Amazon as well)

1/8 tsp cumin

1/8 tsp black pepper

1 large egg or 1 flax egg

2 table spoons of olive oil

2 cups of boiled black beans


Drain and rinse your black beans. Chop your onions and garlic.
In a large bowl, mash your black beans until almost paste-like.
Bring a medium saucepan to high heat, add  Canihua and water, and bring to a boil. Once boiling, reduce heat to low and simmer.
Process oats in a food processor.
Add all ingredients into a big bowl and add  your egg or flax egg. Mix with your hands.
Shape your burgers, cup each ball in your hands and squeeze tightly. Press it into a small patty.
You can put your patties in the oven for 15-20 minutes at 350. They hold together wonderfully!
For the sauce or “cream” combine vegan mayonnaise with as aji amarillo paste or huacatay paste! ( You can order these via Amazon) I recommend the INCA brand.


Your aji creations!

romaine or leaf lettuce

sliced onions

Enjoy & tell me how you do with these amazing plant based burgers 🙂




Filled with anti-oxidants, and calcium. Revered in Mexico and Peru. Cacao is delightful for mind-body-spirit. Peruvian cacao is cultivated primarily in the regions between the Andes Mountains and the Amazon rainforest. Peru is the world’s ninth largest cacao producer and the world’s largest organic cacao producer. Sounds amazing right? For this weekend, I decided to make a simple Cacao drink recipe. As a tea leaf reader, I believe that our cups hold the magical power of breath.  In our breath lives our vibration which is then instilled in plant medicine. The tea, cacao, or coffee reader interprets our energy’s shapes and forms. Flower tea ceremonies, cacao ceremonies, and Turkish coffee readings are all proof of ancestral understandings of the power of breath and plant medicine together in beautiful partnership.

I want to share an easy recipe with my favourite Organic Raw Cacao Powder by Miski Organics.  I also want to give you some pointers to start your path as a reader of symbols and stories in your own cup.

Cacao Soul Elixir


1 cup of almond or coconut milk

1 tea spoon of Miski Organics Organic Raw Cacao Powder

1 tea spoon of maple syrup

1 cinammon stick

3 cloves


Add milk to a small pot, add cacao, and all the ingredients.  Stay close to the stove and stir constantly, and bring to a boil. Strain and serve hot.


Bless your cup. Thank the cacao, and where it came from.  Ask a question. Drink slowly and enjoy your drink.  Leave a  little bit of your drink (maybe 1 cm) Find a plate and flip the cup down.  Lift your cup and interpret your answer. Take 10 minutes to observe.What do you see? What feeling do you get when you see your cup? Enjoy!

By doing this, you are reading between the lines…awakening the power of your intuition and your gut feeling. Plants are powerful healers, allow yourself to meet them as healers, and yourself as one.

Happy Cacao readings Peru Flow! May plant medicine be with you!

Wishing you a very productive and happy week ahead.

Please write your impressions, questions, and feelings.



I want to share with you a recipe from my Peruvian Superfood class! If you’re looking to learn and meditate with Peruvian Superfoods, check it out!

This recipe is all about jungle magic. Let me introduce you to Camu Camu; one of the most potent sources of vitamin C of planet earth.  Not only does vitamin C help us fight colds but also, works as a mood enhancer. Camu Camu also contains a high level of anti-oxidants, and polyphenols. Polyphenols are micronutrients that we get through some plant-based foods. Polyphenols can improve or help treat digestion issues, weight management difficulties, diabetes, neurodegenerative disease, and cardiovascular diseases.

Camu Camu is a berry that grows in the exhuberant jungle of Peru. Plant based foods provide us with  vitamins and nutrients characteristic from the land they grow in.  Coming from the jungle of Peru, Camu Camu is rich in phytonutrients. It certainly does not lack color or, power! Are you ready to have a treat? I will be working with my beloved Miski Organics Products

Camu Camu Very Berry Jungle Magik!

For the base:

  • 6 Medjool dates
  • 1 cup of almonds
  • 1 table spoon of coconut oil

Process on food processor (Vitamix, magic bullet, or any food processor works!) Push mix down on a small bowl

For the mousse:

Pour mousse on top of base and refrigerate for 2 hours.

Serve decorated with strawberries, berries, and tropical foods on top!

Enjoy & Happy Friday Peru Flow! Let me know how you do with this delicious & colourful dessert 🙂




I don’t know about you.. but the rain, and the weather changing into a cooler tone.. has got me really wanting some hot, homey meals. Anyone with me?

I thought this time of year is an ideal time to introduce you to Canihua. Canihua has a potent nutritional content. Rich in fibre, protein, and phenolic content.  It is resilient as everything that grows in the Andes. Canihua is a Superfood that can give us all that the “back to school” season needs…our very best to get back in the swing of things…Ready to meet our Canihua and all its goodness?

I am sharing an easy to make Canihua recipe that will leave you ready for the gym, the office, your kids, and pretty much everything… really!


INGREDIENTS ( I suggest that you always add seasonal vegetables to your plate)

1 Yellow Zucchini

1/2 Red Cabbage

4-6 Cherry Tomatoes

1 cup of Miski Organics Canihua Grains

2 table spoons of Olive Oil

1 Clove of Garlic

1 spoon of Ginger


Add 1 cup of Miski Organics Canihua Grains and 2 cups of hot water

Boil and turn temperature down to simmer

Leave Miski Organics Canihua  to cool down

Add chopped Zucchini, half a Red Cabbage, Garlic, Ginger, and one tea spoon of olive oil to a large mixed pot

Let the vegetables cook on medium temperature

When cooked, add Canihua, salt, and pepper

Decorate and serve with Cherry Tomatoes on top

Enjoy warm and give your body a boost of Andean love! Tell me how you feel after preparing this beauty.




Happy Labour Day Weekend! I hope you’re spending some well deserved time with your loved ones before we get into Fall mode.

With school re-starting, work routines going back to full on, and the weather cooling a little bit… I thought a wholesome plate of Miski Organics Tricolour Quinoa Grains would keep our hearts and minds inspired and soaring.

Quinoa has been cultivated for centuries in Andean communities, and it certainly has sacred fertility connotations. Named the “Mother” grain by locals,  Quinoa is filled with protein.  She has a strong ying yang ( masculine/femenine) energy to her because of her potent chemistry.  Quinoa fosters balance in the body with high amount of fatty acids, anti-oxidants, fibre, magnesium, folate, copper, and potassium. One cup of Quinoa provides more than 10 percent of the RDA of the vitamins B-1, B-2, and B-6, and traces of Calcium, and vitamin E and B3.

Impressed? Quinoa is a great alternative for plant based diets seeking to add protein to their mighty plates.  Today I will be sharing a Creole Tricolour Quinoa from our beloved, sustainable products by Miski Organics

I am an enthusiastic foodie who grew up in Lima, Peru. How not to grow up to be a foodie being Limena? My city breathes and lives the richness of an abundant cuisine life. Chefs are celebrities in my hometown. Markets are vibrant places where magic happens. Filled with potions, healers, herbs, whole foods, noise, and exuberant colour. Lima hosts a mix of Peruvians coming from diverse provinces. In Lima, Creoles (people of mixed descent) have created fusion dishes made with the heart of their Pachamama (Mother Earth)

I thought adding a creole sauce to our Quinoa would bring me back home.. and it did! And it will be so for you too! It will bring you back into your bodies’ wellness and rooted connection. Ready? This recipe takes 20 minutes and 1 cup of Quinoa can feed 3 -4 people.


1 cup of Miski Organics Organic Tricolor Quinoa Grains

2 cups of water

1 medium sized red onion

1  chopped cucumber

2 celery sticks

1 medium sized  chopped  tomatoe

2 limes

1/4 cup of white vinagre

1 spoon of Aji amarillo  OPTIONAL ( Peruvian Yellow Chilli Paste)


Boil 1 cup of Quinoa in 2 cups of water. Once water boils you can bring the temperature down to simmer until water evaporates.

Put quinoa in a bowl to cool down

Add chopped vegetables into the bowl


Add 1/4 cup pf vinagre

Add chopped onions

Add lime

Add salt

Mix vigorously

Add Aji amarillo paste ( optional)

Add sauce to Quinoa bowl and mix! Add more lime to taste if needed.. Quinoa should feel moist and lush!

Enjoy and don’t forget to give thanks to the millennia of tradition and harvest that goes into cultivating this high vibrational and well cared for Quinoa!

When you eat Quinoa allow yourself to chew slowly and to savour each ingredient with gratitude and love.

In times of deep ecological change, it is our relationship to our food, and the land that creates deep healing! Invite your body to receive the nourishment of the land with love and gratitude. Then, invite yourself to make a difference this Fall.

Happy Fall! Tell us a bit of what you have in plan this new season? And, also what type of recipes would you love me to share along Miski Organics?





Lovely for a snack, these Peruvian Superfood Protein Bars are pure bliss! Great for road trips and so easy to make wherever you are. They are lush and hit those sweet cravings in the afternoon.

This recipe is vegan and gluten free, and makes a fantastic source of anti-oxidants, protein, fibre, and vitamins.  You can find these products in Canada by ordering Miski Organics

You can see the benefits of each ingredient when you click on them! You’ll see they are sooooo good for you!

Ready to try them?



  • Toast Quinoa Flakes and almonds in a 350 degree oven for 15 minutes until brown
  • Process dates until small bits remain. Make sure the dates become dough like and stick together
  • Place almonds, Quinoa Flakes, and dates in a bowl
  • Warm Yacon Syrup and peanut butter together in a pot at low temperature
  • Pour Yacon Syrup and peanut butter into the almonds, Quinoa flakes, and dates
  • Once mixed, transfer to an 8×8 inch baking dish or small pan lines with plastic wrap or parchment paper
  • Press down until dough is flattened evenly ( This might take time, put some weight on top of dough to make it flat)
  • Cover with parchment or plastic wrap and let them become more solid in the freezer or fridge for 20 minutes
  • Remove dough from pan and chop into even bars ( around 7)
  • Store in the fridge and enjoy!

Don’t forget to serve with Yacon Syrup on top and surrounded by strawberries, bananas, peaches, and seasonal fruits to add colour and flow to your experience.

These are made with love and filled with Pachamama vibes just for you! Let me know how it goes, and write if you have questions, comments, or reviews. I love to learn more about you.




Go on a Road Trip & Get Yourself a Summer Basket of Organic Fruits and Vegetables Before the end of Summer!


( You still have time to experience this amazingness!)


A way to know what fruits and vegetables are in season is to visit your local farmer’s markets. A way to build a link to our beautiful province is to support our local farmers.


Given the beautiful weather, I feel like making a weekend trip to find diverse produce in Ontario, can get our hearts flowing with purpose and joy. Not only do we get to explore, and see the beauty of where we live but also, to try seasonal whole foods that nourish, and prepare our bodies to soar in the coming months.


This is why today, I want to share a site to Ontario Farmer’s Markets to encourage readers to get out there, explore, truly connect with seasonal goods & meet diverse communities.




I am a Peruvian at heart, living in Canada,  with a penchant for Health Coaching, and I truly believe that seasonal organic whole foods, have the answer to many of the popular ailments of our locations.


Truly, they are also a fundamental way to allow our bio-individuality to develop the immunity to survive a new place with: its seasons, climate, cultural development, and particularities.


I know that when in Canada, my body might nourish more from blueberries & to highly vitamin C foods. While in Peru,  my body might nourish better from corn, and fish for example.  While in Greece, or somewhere else, bodies must meet  local foods slowly in order to soar in that location.


I’ll give you a simple example for Ontario:

Do you suffer from seasonal allergies every April? Did you know that Dandelion grows  all over Ontario in April, and that it is supports  a liver detox that can support our bodies during warmer weather?

Also did you know that, peaches that grow abundantly in August can give you the storage of Vitamin C needed for the change of weather coming September?


It is fantastic to know that produce everywhere supports our immune system by producing nutrients that can help our bodies adapt to each season. We have to be so thankful for nature’s wisdom everywhere. The earth creates ways to make our lives healthier…. We just have to respect seasonal timings, advocate for the integrity of our soul free of pesticides, and pay close attention to  our farming community!


I hope you enjoyed reading this article as much as I enjoyed writing it today. In Peru, we call the earth ” Pachamama” and she is alive, venerated, and payed homage too.  May we do that wherever we are.


I wish you a happy, healthy weekend! Get out there, and explore.



@photo by Pixabay

Summer Quinoa Bowl ( Gluten free/ High in protein & vital nutrients and vitamins)

This Summer Quinoa bowl offers an opportunity to benefit from a plant based meal that will leave everyone in your family or, friends filled with high quality nutrients, vitamins, and protein.
Quinoa was seen as the ‘ Mother grain” by the Inca culture in Peru. It is not only high in protein, fibre, B-vitamins, magnesium, calcium and vitamin E but, also naturally gluten-free.
Quinoa makes a wonderful fresh salad for the cottage or the beach. You can add many fun topics to it make in it colourful and inviting the benefits of other vegetable and fruit nutrients into your plate! Eat the rainbow, it will feed your body and your mood with positivity.
Ready for the recipe?
QUINOA SALAD FRESH RECIPE ( Serves 3-4 people)

2 cups of Quinoa
3 limes
2 cups of cherry tomatoes
1 cup of fresh mint
2 tea spoons of olive oil
2 cups of Arugula
1 AVOCADO ( optional)

Boil 2 cups of Organic Quinoa with 3 cups of Water until Quinoa is tender
Once boiled, turn fire down and let water absorb
Leave Quinoa to cool down
Once Quinoa is cool, add chopped cherry tomatoes, arugula, and mint leaves


2 squeezed limes, 2 tea spoons of olive oil, a pinch of sea salt.
Don’t forget to eat mindfully, to breate, to chew, and take the time to give thanks for the food before serving! Our kitchens and our dinning tables are temples where we get to practice community, and gratitude for the pleasures our Mother Earth provides with!
Happy weekend Peru Flow,


OH MY GOD YES! 🥳💖 🎉CACAO LUCUMA FLOW BROWNIE ( Gluten Free/ Vegan Optional)

I got my moon on the Full Moon last week. Does anyone identify with intense chocolate cravings? Well, I have stopped judging myself and have become proactive in giving myself the nutrients my body needs. This year at the Institute of Integrative Nutrition (IIN) I learnt that cravings are ways of communication from our bodies.
Cravings are key information to find out what nutrients and minerals our bodies need in a specific time.
For example, my desire for chocolate during my moon time is really a way of my body asking me to add more: fiber, iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium into my diet. All of which are basic nutrients in Cacao.
Craving are also alerts from our psyches asking us to slow down and to give ourselves what we need. In this case some sweetness, and less hard work. Well, it has been a busy month with a move, class releases, and a new life… no wonder, my body needed more sweetness than usual.
I have learnt to listen to my body and to honor healthy portions. My gut health has thanked me, and so will yours 🙂 Sharing tips to make our kitchen, our kitchen temple is what we are here for.
I prepared this delicious gluten free, refined sugar free, cacao lucuma flow bronwnie (YUM!)
I love adding Superfoods to my desserts and smoothies…and well, always!
They keep the body nourished with lots of vitamins and minerals building resilience, and less cravings for later 🙂
Ready for the recipe? Here we go.

CACAO LUCUMA FLOW BROWNIE ( Gluten Free/ Vegan Optional)


1 cup of organic Maple Syrup
1/3 cup of organic coconut flour
3/4 cup of organic cacao powder
1/4 cup of organic lucuma powder
1/4 teaspoon of pink salt
3/4 cup + 2 tablespoons of melted coconut oil
1 teaspoon of organic vanilla essence
3 eggs or use 3 flax eggs as replacement


Pre-heat oven at 350 degrees.
Place mix in a 20×20 Cm pyrex or 15 x23 Cm recipient and leave in the oven for 15-20 minutes. Please make sure you check your brownie after 15 minutes because ovens are all different. Test your brownie with toothpick or a fork to see if its ready. Enjoy & share this recipe with anyone interested in making a difference in their kitchen temples by honouring cravings, and adding superfoods into their diets.

I post healthy recipes that include Peruvian superfoods, every weekend! All meals shared here are anti-inflammatory ( gluten free, low in salt, without refined sugar & ABUNDANT IN WHOLE FOODS & LOVE!) Please let me know how the preparations go under, and feel free to e-mail me if you have any questions.

Happy weekend Peru Flow!



Hot days and lots of time if you’re a teacher! For my teacher friends who just love to learn something new every summer, here I am! For those curious souls who are always looking for new healthier recipes, here I am! For those who want to have a taste of Peruvian Superfoods, and Peruvian cuisine… Here I am. For all those busy souls wanting to improve their health, here I am.
Welcome to my kitchen temple!
I must confess that it took me a while in life to get into the kitchen… My college years were not very useful, and it was not only until I started having some health problems that I decided to enter the kitchen with an open heart and soul.
I want to share some gluten free, sugar free, low salt, whole foods recipes because I believe that by experimenting in the kitchen with less of the first, and more whole foods, we can make great progress into what I call our ” kitchen temples.” Yes, our kitchen can become our temple of health and wellness.
Letting go of refined sugar has been great! It’s not like I was consuming it a lot before anyway but, I did have sugar cravings..So, I started making my own desserts…& my life began to change as I developed more of a passion for preparing meals that were anti-inflammatory ( gluten free, less salt, no refined sugar + WHOLE FOOD BASED.)
There is proof: I lost some extra pounds without even trying, my skin started glowing more, and those allergies I was battling before in 2012, decreased majorly. So yes, our kitchens hold our superpowers. Having a resource of seasonal recipes is GREAT! Let me share some recipe ideas with you!
My hubby is the best cook! He makes the best burritos so I wanted to showcase this delicious lunch option today. You can purchase gluten free tortillas or pita bread in nature stores around your city. This recipe takes 15- 20 minutes to make and you can make many to freeze and have for lunch or snacks on future dates.It is a great way to eat the rainbow ( making your plate filled with whole foods and filled with nutrients and vitamins)



2 big sized sweet potato
3 celery sticks
2 apples
2 limes
1 cup of chopped cilantro
2 tomatoes
1 big carrot
1/2 big onion
1 cucumber
2 gluten free tortillas or pita bread



Chop all ingredients (celery sticks, apples, carrots, onions, cucumber very small)
Add them all to a bowl and add cilantro
Add lemon juice, pink or sea salt salt to taste.

Boil sweet potatoes until tender. Peel, and cut small. You can also make a puree type bater.
Open tortillas and add the sweet potato and home made salsa. Wrap with all ingredients and place burritos in the oven for 5-10 minutes. Make sure to flip them!

Enjoy & make sure you eat outside! Please make sure you let me know how this meal turned out if you make it!