Here's what's cookin'...

A variety of healthy, delicious recipes featuring cuisines from all around the world. They are simple to prepare and include ingredients that will help you to meet all of your requirements for protein and other essential nutrients.

Appetizers & Hors D'Oeuvres



Paleo "Hummus"



• 2 zucchinis
• 2 cloves garlic
• 2 lemons
• 2 heaping tablespoons tahini


Slice and steam zucchini, or cook in microwave until soft. Transfer zucchini into Vitamix blender. Add additional ingredients and blend until even. Cool and serve.


Carrot Ginger Soup



• 1 lb bag carrots
• 1 medium size yellow onion
• 3 inch piece peeled ginger
• 1/2 teaspoon cumin
• 3/4 can light (reduced fat) coconut milk
• Celtic sea salt
• Fresh cracked pepper
• dash cayenne pepper
• 6 cups water
• tablespoon olive oil
• raw tahini to taste


After slicing in half and removing seeds, microwave spaghetti squash for aprox. 15 min. or until a fork will slide smoothy into the squash. Using a fork, scrape the squash into “spaghetti” like pieces. Put the “spaghetti” aside. Chop the onion into small pieces and saute over medium-high heat until golden. Whisk the egg in a stainless steel bowl and add the beef, onions, and seasonings. Combine the mixture until uniform and shape into four or five meatballs. Saute the meatballs on all sides until brown for aprox. 6 minutes. Add the tomato sauce and allow it to simmer. Cover and simmer for another 6 minutes. Spoon the meatballs and sauce onto the bed of “spaghetti” squash. Garnish with basil and freshly cracked pepper.


Fatoush Salad



• 1 cup of diced cherry tomatoes
• 1 cucumber diced
• ¼ cup of parsley, chopped
• ¼ cup of green peppers
• ½ a head of chopped Romaine lettuce
• ¼ cup of chopped scallions
• ¼ cup of fresh mint
• ½ cup of lemon juice
• 1 ½ tablespoons of tahini
• 1 tablespoon of red wine vinegar
• ½ cup of cold-pressed olive oil
• Celtic sea salt & Freshly cracked pepper (to taste)


In a serving bowl combine: tomatoes, cucumber, parsley, green pepper, romaine lettuce, scallions and mint.
Add lemon juice, olive oil and vinegar and toss until everything is evenly distributed.
Drizzle with tahini and add celtic sea salt & fresh pepper to taste.
Serve immediately and enjoy.



Roasted Red Pepper Soup




• 2½ pounds red bell peppers
• 1 tablespoon olive oil
• 1 cup chopped shallots
• 2 minced garlic gloves
• 1 tablespoon chopped fresh thyme
• 3 cups canned vegetable broth
• ½ cup low fat half and half
• 2 teaspoons red wine vinegar
• ¼ teaspoon cayenne pepper
• Sliced fresh basil


Char the peppers in broiler until blackened on all sides and enclose them in paper bag for 10 minutes. Peel, seed and salt the peppers.
Heat oil over medium heat with: shallots, garlic, and thyme for 3 minutes.
Add 3 cups of broth and all but 4 slices of the red peppers.
Simmer for 20 minutes.
Use a hand blender and blend until smooth. Then blend in: low-fat half & half, vinegar, and pepper.
Add broth if necessary.
Garnish with red pepper strips and basil.



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