Buttery Broccoli and Spinach with Fried Eggs

May 22nd, 2018 by Debbie Martilotta


  • 8 ounces broccoli (11⁄4 cups), stems peeled and cut into 1⁄4-inch-thick rounds, florets cut into bite-size pieces
  • 11⁄2 tablespoons Ghee
  • 1⁄2 yellow onion, sliced thin
  • 2 garlic cloves, minced
  • 4 cups baby spinach
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted, grass-fed butter
  • 4 large eggs
  • 2 avocados, pitted, peeled, and cut into slices

Step 1
In a medium saucepan, bring 4 cups of filtered water to a boil over high heat. Add the broccoli. Use a spatula to keep the broccoli submerged in the water and cook until tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a plate.

Step 2
In a large sauté pan, warm the ghee over medium-high heat until melted. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the spinach and the cooked broccoli and stir to incorporate. Sprinkle the salt and the pepper on top and stir to combine. Remove from the heat and cover to keep warm.

Step 3
In an 8-inch skillet, warm the butter over medium heat until foaming. Carefully crack an egg into each quadrant of the pan and cook until the egg whites are fully set but the yolks are still runny, 3 to 4 minutes. (For over-easy eggs, use a metal spatula to gently flip each egg and cook for 1 minute.)

Step 4
Divide the vegetable mixture among 4 plates, and top each portion with an egg. Garnish with the avocado slices, dividing them evenly, and serve.

By Mark Hyman, MD

Grilled Salmon with Cucumber Salad

May 22nd, 2018 by Debbie Martilotta

This meal makes a great weekend brunch dish because the dill and the caraway are so refreshing and uplifting.


  • ¼ cup apple cider vinegar
  • 1 tablespoon caraway seeds
  • 1 tablespoon yellow mustard seeds
  • 3/4 teaspoon sea salt
  • ¼ teaspoon, plus a pinch freshly ground black pepper
  • 2 large seedless cucumbers, thinly sliced
  • Four 6-ounce boneless, skin-on wild salmon fillets
  • 5½ ounces baby arugula
  • 1 Belgian endive, thinly sliced
  • ½ cup chopped fresh dill, plus more for garnish
  • 1 tablespoon almond oil or extra-virgin olive oil
  • Grated zest and juice of 1 lemon


  1. Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
  2. Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout about 4 more minutes.
  3. While the salmon cooks, toss the arugula, endive, dill, and oil with the cucumber mixture.
  4. Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice, and dill. Serve immediately.

By Mark Hyman, MD


May 14th, 2018 by Debbie Martilotta
  • 1 lb shrimp, cleaned
  • 2 cloves garlic
  • 1 medium onion, chopped
  • 1 Jalapeno pepper, chopped
  • 1 juice of a lime
  • ½ tsp parsley
  • ¼ tsp red pepper flakes
  • 2 Roma tomatoes, chopped
  • ½ tsp salt
  • 2 Tbsp cilantro, chopped
  • coconut oil
  1. Preheat skillet on medium with coconut oil
  2. Add garlic, onion, and jalapeno and cook for 4 min
  3. Add red pepper flakes and parsley and continue to cook for 4 min
  4. Add tomatoes and cook for 5 min
  5. Add shrimp, lime, salt, and pepper and cook for another 3-4 min
  6. Serve with cilantro and Enjoy!

Dr. Weil’s Kale Salad

May 9th, 2018 by Debbie Martilotta

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Makes 6 servings


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish

1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
2. Add grated cheese and toss.
3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Slow Cooker Italian Meatballs

May 1st, 2018 by Debbie Martilotta


  • 1 1/2 lb. ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. Italian Seasoning
  • 1 1/2 cups clean tomato sauce
  • 1/4 cup grated parmesan cheese


1. In a large mixing bowl, knead the turkey together with the spices.
2. Roll meat into 22, walnut-sized meatballs, and place in a single layer in your slow cooker (Mine was a 5 quart).
3. Pour the tomato sauce over the top, being sure to cover the meatballs well and evenly.
4. Sprinkle the cheese across the top and set the slow cooker to low heat for 4 hours.
5. Serve over pasta with a little extra parmesan cheese.
6. Note: These are a fairly dense meatball. You can add finely chopped mushrooms to the mixture to soften them up a bit. About 1/2 to 1 cup
should be fine, and you’ll get more meatballs out of it to boot.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 22 meatballs
Calories 49 kcal


Healthy & Juicy Chicken Tenders

May 1st, 2018 by Debbie Martilotta


  • 2 lbs. Chicken Breast (boneless & skinless)
  • 2 Eggs
  • Organic Flax Meal
  •  Spices of choice


1. Preheat your oven to 375 degrees. Spray a baking sheet with olive oil or avocado oil.
2. If your chicken is not already cut into chicken tenders, cut your chicken breast into chicken tender-like strips.
3. Place flax meal into a wide, shallow dish and blend with spices of choice.
4. Beat the 2 eggs in a separate wide, shallow dish until the yolks and whites are evenly combined.
5. Dip each chicken tender in the egg, and then into the flax meal, making sure to evenly coat each chicken tender. Place on the cookie sheet.
6. Bake the chicken tenders for 35-40 minutes, making sure to flip halfway through. Remove from the oven, allow to slightly cool, and enjoy with your favorite dipping sauce!
Sauce recommendations: (keeping in mind that sugar is to be avoided).

Be creative but conscious;
Try mixing stevia with yellow mustard to taste. It’s close to Honey Mustard sauce.
Try adding Frank’s Hot Sauce or Sriracha Sauce


Cucumber Tomato Avocado Salad

May 1st, 2018 by Debbie Martilotta

Servings: 4 (as a side salad)
• 1 lb Roma tomatoes
• 1 English cucumber
• 1/2 medium red onion sliced
• 2 avocados diced
• 2 Tbsp extra virgin olive oil or sunflower oil
• Juice of 1 medium lemon about 2 Tbsp
• 1/4 cup 1/2 bunch cilantro, chopped
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp black pepper

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Recipe Notes
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute
Remember to add a side of protein! Lean meat, fish, eggs, etc!

Total Time: 15 minutes
Skill Level: Easy
Cost to Make: Varies by season $5-$7


April 23rd, 2018 by Debbie Martilotta

Makes 2 – 1 cup servings

1/2 tablespoon olive oil
3 garlic cloves, chopped
3/4 lb. grape tomatoes cut in half
Pinch of red crushed pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized
5 oz. of protein of choice, grilled shrimp or chicken are tasty


  1. In a large non-stick pan set over high heat, heat the oil.
  2. Add the garlic and cook until golden, 30 seconds.
  3. Add the tomatoes, and crushed red pepper flakes, and season with salt and pepper.
  4. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
  5. Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes.
  6. Serve right away.


DBM Waldorf Salad

April 23rd, 2018 by Debbie Martilotta

For a single serving:

Ingredients, organic preferred

4 oz or more cooked chicken, chopped
1 stalk of celery, diced
1 firm apple (Honeycrisp) diced
1 tablespoon toasted walnuts
1-2 Tbs plain Greek yogurt
1/8 tsp cinnamon


Mix all ingredients gently in a bowl, serve cold on a bed of your favorite lettuces and enjoy.



Healthy Shrimp and Zucchini Noodles

April 23rd, 2018 by Debbie Martilotta

1 tablespoon unsalted butter
1 tablespoon olive oil
1 shallot, finely chopped
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined with tails on (fresh or frozen and thawed)
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 cup low-sodium chicken broth or white wine
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice
1 1/2 pounds zucchini noodles (4 medium zucchini)
1/4 cup chopped fresh parsley leaves
2 tablespoons freshly grated Parmesan (optional)


  1. Heat the butter and olive oil in a large skillet over medium-low heat.
  2. Add the shallot and cook until beginning to soften about 3 minutes.
  3. Add the garlic and cook 30 seconds.
  4. Add the shrimp, salt, red pepper flakes, and black pepper.
  5. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
  6. Add the chicken broth, lemon zest, and lemon juice.
  7. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through.
  8. Stir in the zucchini noodles and parsley.
  9. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through.
  10. Sprinkle with Parmesan and serve warm (optional).