#soulCHEF: Greek Yogurt Salad Dressing.

This Greek Yogurt Salad Dressing is my most popular recipe, no joke.  I would have never suspected that a healthy-alternative salad dressing would be the thing that inspired the masses, but hey – Life is always surprising me.  Try it out for yourself and let me know what you think.  This is also a great choice for a healthier veggie and chip dip.  Enjoy!

Cut calories by using non-fat substitutions with this recipe.  Did I mention it’s SUPER easy to make?

Screen Shot 2014-03-07 at 3.27.20 PMGreek Yogurt Salad Dressing:

Serves: 4-6


1 c. Plain Greek Yogurt (non-fat is ok)

2 TBSP Milk

2 TBSP Lemon juice (white vinegar is fine to use too)

1 shallot, minced or 2 green onions (minus the stem), minced

1 clove garlic, minced

1 tsp paprika

1/2 tsp chili powder

sea salt + pepper, to taste

Place all the ingredients except the salt + pepper in a small mixing bowl and thoroughly blend with a fork or whisk.  Then, season w/ salt+pepper until desired flavor is achieved.  Serve chilled.
Tip: You can also toss everything in a blender and mix for one minute.
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#soulSOLUTIONS: Your vision board makeover

Screen Shot 2014-07-28 at 3.38.49 PMIt’s time for your vision board makeover!!

In this #soulSOLUTIONS we get clear to what we’re all TRULY interested in experiencing and how your vision board can support you in staying aligned with the highest vision of your life.





#soulCHEF: blackened Brussels sprout salad

photo 2

My blackened Brussels sprout salad was the perfect side dish to compliment the grilled chicken we made last weekend. It’s really flavorful and light and seems to be a dish that folks who don’t like vegetables actually enjoy. You can cut a few calories by leaving out the mozzarella but I enjoy the variety of textures and flavors the cheese provides.

Enjoy! xxx, Jesse

Blackened Brussels Sprout Salad

serves: 8


  • 1 pound Brussels sprouts, brown ends cut off, outer leaves pulled off, sliced in halves
  • 1 red onion, sliced thin
  • 2 cloves garlic, minced
  • 1/4 cup sliced almonds
  • 2 TBSP olive oil
  • 2 tsp. lemon peel
  • 2 TBSP lemon juice
  • salt + pepper, to taste
  • optional: 1 cup fresh mozzarella, hand-torn into bite-size pieces

photo 1Instructions:

  •  Preheat oven to 400 degrees F.
  • Toss all the ingredients (except the cheese) in a large bowl until everything is lightly coated with olive oil
  • transfer the ingredients to a parchment paper-lined oven tray (no parchment paper is totally fine too – I find the paper helps prevent veggies from sticking to the tray.)
  • bake for 15 minutes and remove from oven
  • turn the broiler on low
  • place veggies under the broiler until the brussels sprouts begin to blacken
  • remove from heat and cool for 5 minutes
  • place into large serving bowl and toss the mozzarella into the salad
  • add salt + pepper to taste
  • serve warm

#soulTALKS: cleaning your consciousness

empty-room-inspiration-with-open-window-overlook-beautiful-landscape-viewCleaning your consciousness means releasing some of the junk stored in your mind and committing to developing an awareness of what you let in.
Ever considered the effects that the music you listen to has on your consciousness? What about the movies you watch, the books you read, and the headlines you browse? In this #soulTALKS we discuss the importance of developing enough mindfulness and care to “post guards” at the gate of your conscious mind so that you are aligning yourself with stuff that will support you in feeling HAPPY.



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