Curried Butternut Squash Soup

November 19th, 2018 by Debbie Martilotta


1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2.5 pounds butternut squash, peeled, seeded and cut into cubes
6 cups vegetable stock/broth
2 tbsp curry powder
2 tbsp honey
kosher salt, pepper


1. Heat oil over medium heat in a stockpot. Add onions and garlic and cook until soft but not browned.

2. Add butternut squash, stock, curry, and bring to a boil. Lower heat and simmer until squash is tender.

3. Remove from heat and stir in honey (optional). Purée with a hand immersion blender until smooth. Season with salt and freshly ground pepper to taste.


March 6th, 2018 by Debbie Martilotta

Fragrant and savory, this dish is perfect for our clients!

4 tablespoons Vital Farms Grass-Fed Pasture Raised Butter
1 pack Cece’s Veggie Noodle Co. Organic Riced Cauliflower
½ tsp turmeric
⅛ tsp cayenne
¼ tsp black pepper
⅛ tsp nutmeg
⅛ tsp cloves
2 tsp fresh ginger
½ green bell pepper, diced
4 oz. chicken breast, diced (optional)
1 tbsp lime juice
Fresh cilantro to garnish

In a medium pan, melt Vital Farms sea salted butter and stir in turmeric, cayenne, black pepper, nutmeg, cloves, ginger and a pinch of salt. Place in the diced chicken and let cook for 4 minutes. Fold in Cece’s Veggie Noodle Co. Riced Cauliflower and diced green bell pepper. Cook for an addition 4 to 6 minutes. Make sure the chicken is thoroughly cooked. Squeeze on the lime juice, garnish with cilantro, and enjoy!

You’ll find CeCe’s products locally in several stores including Meijer.

Homemade multi-seed crackers

February 9th, 2018 by Debbie Martilotta


  • 1 cup water
  • 1/2 cup Flax seeds whole, raw
  • 1/2 cup Chia seeds whole
  • 1/2 cup Sunflower seeds raw
  • 1/2 cup Pumpkin seeds raw
  • 1/2 teaspoon Maldon sea salt
  • Your choice of seasonings such as black pepper, chili, onion or garlic powder, oregano, rosemary, or thyme


Preheat the oven to 350°F.

In a large bowl, mix all the ingredients together plus whatever additional seasonings you might want and stir until combined.

Let sit 10 minutes to allow the flax and chia seeds to become somewhat gelatinous.

Line a baking sheet with a piece of parchment and spray with cooking spray. Spread mixture out, pressing until the sheet is less than 1/4 inch thick.

Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is super-handy).

Carefully turn the crackers over and put them back in the oven for an additional 20-30 minutes.

Stored in an air-tight container they will stay fresh for a week.