June 2020

You’d be surprised just how moist and flavorful these meatballs turned out by using quinoa as the stuffing. And YES! I did say quinoa, as in the flowering plant commonly found in the Peruvian Andes. Prep Time 15 minutes Cook Time 35

Leading science journal’s like the Science of Food and Agriculture unequivocally recommends bee pollen as a valuable dietary supplement.  I’ve seen these vibrant granules glaze the tabletops of almost every farmer’s market in Mediterranean countries, and they all have their

It’s an exciting time to be a pasta lover these days—you have many different varieties to pick from, like red lentil, sprouted wheat (my personal favorite!), spelt, brown rice, and more.  Feel the vibes of summer with vegetables and grilled

This Paleo Moussaka recipe is one of the most versatile dishes you can make for lunch, dinner, and even breakfast. Triple up on the recipe and freeze for extras. INGREDIENTS 2 large eggplants, sliced 1/4 inch 6 medium zucchini, cut into 1/4 inch pieces,

Carbohydrates get a bad rap. Plant-based sources of carbs–like vegetables and roots–provide nutrients that supply the good bacteria in our gut, which ultimately helps you digest food and nutrients more beneficially. In Wild Mediterranean, I recommend a plant-to-protein ratio of 6:1 to supercharge

Juicy, meatless, and colorful--enjoy this plant-based burger recipe! Prep Time 15 minutes Cook Time 30 minutes Servings 4 burgers INGREDIENTS 2 1/2 cups beets cubed 1 1/2 cups red quinoa cooked 1 tablespoon olive oil 1 sprouted tortilla 2 cloves garlic crushed 2 tablespoons almond meal 1 tablespoon coconut oil 2 teaspoons

Calamari--or squid-- is a shellfish that's really versatile in cooking--you can have it as a main course, or as a side dish by combining with other ingredients like farro, potato, leafy greens, and tomatoes.  You can choose from fresh or

My love for summer tomatoes runs deep.  This gluten-free loaf with herbs is perfect with a Enjoy, Friends! xx Stella INGREDIENTS 1 1/2 cups gluten-free baking flour 1/2 cup almond flour 1/2 cup cornmeal 1 teaspoon baking soda 2 teaspoons sea salt 1 teaspoon ground pepper 1/2 cup avocado