Better Together

Favorite Recipe of the Week!

Updated on April 20, 2016 in Nutrition
21 on February 9, 2016

I always need new quick and easy nutritious recipes, so I thought we could start a line of ideas here!
Pesto Omelette
Eggs (1 or 2), 1-2 tsp of pesto (pine nuts, garlic, and basil) to taste, mushrooms, bell pepper (any color you like to see), and onions (or any other veggies you want to add). The pesto addition is incredible and makes for a DELICIOUS change to an ordinary egg. It’s chock full of veggies high in vitamins and minerals, and full of flavor! For a little more veggies, try adding a side salad the SUPER EASY way: Throw some already washed organic spring mix on the side with a homemade dressing (olive oil, lime juice, salt/pepper). Enjoy!

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  • bfler
  • Mcleese3
  • Chellenor
  • BRENNIE 124163
  • Sally4th
0 on February 10, 2016

Tell me more about that pesto, Zoe.  What are the quantities of pine nut, garlic and basil?  How do you make it?

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2 on February 10, 2016
  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach for a boost in antioxidants and vitamin K)
  • 2-3 TB Nutritional Yeast (tastes like cheese!)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts for another brain healthy food)
  • 3 garlic cloves, minced (about 3 teaspoons)–more or less depending on your taste
  • Sea Salt if desired, to taste

Just mix in a food processor, or a blender and enjoy!

on February 11, 2016

Thanks, Zoe.  Sounds delicious!

on February 13, 2016

mmm I will so try this…Thankyou

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0 on February 11, 2016

I love basil pesto!  Just before Christmas I did a special allergy test to determine if I had delayed food allergies, and basil showed up as an extreme allergen!  Wow, I used to eat so much of it!!!  Taking a hint from your idea of using some spinach in your pesto, I think I’ll make it using only spinach…will let you know….  In Italy we grew big basil gardens and put up jars of pesto each summer.  It was wonderful!  
…and by the way…Removing the basil, along with several other allergens from my diet has helped me feel SO much better!  No more skin rashes, hives, indigestion, bloating, etc.

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0 on February 11, 2016

So great that you’re feeling so much better! I can’t wait to hear how you like it with just spinach. I wonder if you are up to trying it with different herbs that may be good substitutes for basil, such as thyme or fresh oregano? Maybe try with just a little to start to see if you like one flavor or another? Let us know what you find out tastes great!

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0 on February 12, 2016

Great idea!  I love thyme and oregano both, and they are NOT on my Do Not Eat List  🙂

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0 on February 23, 2016

Here’s a delicious recipe to try for this week from Tana’s recipe vault. Make a bunch and divide it up into containers for the rest of the week. So yummy!

Apple Cinnamon Chicken Salad


  • 2 boneless, skinless chicken breasts (4 to 6 ounces)
  • 2 tablespoons Vegenaise
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cinnamon
  • 1 medium apple, chopped
  • ¼ cup raisins
  • 2 tablespoons chopped pecans
  • 4 cups of lettuce or other greens
  • salt and pepper, to taste

Nutritional Info Per Serving

  • 239 calories
  • 11 g fat
  • 2 g saturated fat
  • 49 mg cholesterol
  • 107 mg sodium
  • 25 g carbohydrates
  • 4 g fiber
  • 11 g sugar
  • 22 g protein


  1. Preheat the grill to medium-high heat.
  2. Season chicken with salt and pepper as desired.
  3. Cook chicken 7-10 minutes on each side or until the juices run clear. Let it cool.
  4. In a medium bowl, mix Vegenaise®, vinegar, and cinnamon.
  5. Dice chicken into large chunks.
  6. Add chicken, apple, and raisins and pecans to dressing mixture.
  7. Toss gently to coat. Season with salt and pepper if needed.
  8. Refrigerate for 2 hours. Serve on a bed of your favorite greens.
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0 on March 4, 2016

Brain Fit Fajita Salad
This is SO delicious! Marinating it overnight makes the flavor really pop! And in my opinion, don’t skip the cilantro! It adds such amazing flavor!


  • 2 free-range, hormone-free, boneless, skinless chicken breasts (4-6 ounces), cut into thin strips
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 1 lime, juiced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh oregano, chopped
  • 1 onion, cut into wedges
  • 1 red bell pepper, cut into thin strips
  • 1 can diced green chiles (4 ounces)
  • 3 tomatoes, cut into wedges
  • 1 avocado, sliced
  • 2 tablespoons cilantro, chopped
  • romaine lettuce leaves, separated
  • Salt and pepper to taste


  1. Rinse chicken and cut off excess fat.
  2. In a large bowl, combine olive oil, lime juice, garlic, cumin, oregano, salt, and pepper.
  3. Add chicken to the bowl and marinate for 1-24 hours.
  4. In a skillet, heat coconut oil over medium-high heat. Add onion and sauté for 2 minutes.
  5. Drain chicken, add to the skillet, and cook for 3-4 minutes.
  6. Add red pepper and chilies. Cook for an additional 3 minutes or until chicken is cooked through.
  7. Serve over lettuce leaves and top with tomatoes, avocado, and cilantro.

Nutritional Info Per Serving

313 calories
16 g fat
5 g saturated fat
68 mg cholesterol
161 mg sodium
15 g carbohydrates
6 g fiber
30 g protein
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0 on April 8, 2016

hello! Being rather new to this program, I have been posting  “all over the place” but…happy now that I can discuss my new attempts in here! ..rather like..right place, right time! The grocery store , in the past, has been a place i never liked to visit. I would go up and down isles….bored to death. After learning what i have so far in this program, and taking Tana’s/ Dr. Hyman’s tour of a grocery store….i now have a sense of purpose for going into one of them…and actually coming out of it…with product that feels real good. I am learning sooo much!! Anyway..hello to all of you and I look forward to the exchanges.

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0 on April 9, 2016

regarding the pesto recipe: its important to blend all the dry mixes in the blender first…making a nice “mealy blend”…then slowly add the as not to add too much. you are looking for a nice consistency like a paste…semi loose…like a spread.

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2 on April 9, 2016

I am looking for a “to die for” evening snack that does not resemble a fruit or veggie. More like that one in a million to one…cookie. That reach for…”the perfect ending of a day”. The ne that says….I liked everything i ate today but now……I want something sweet, mouth satisfying, cozy ….and that says…wowwwweee …now i can got to bed…happy!”

on April 17, 2016

How about dark chocolate sweetened with erythritol and Stevia?  Lily’s Sweets sells it online ( and so does BrainMD (although, with BrainMD, you must buy a case).

on April 20, 2016

Yum! I’ve made almond/coconut flour chocolate chip cookies with those before. Kids didn’t even notice the difference! I’ve even tried it without the extra stevia, and usually the sweetness of the chocolate chips is plenty! Yummy!


  • 1 cup  blanched almond flour
  • 1/4 cup  coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil 
  • 1 1/2 teaspoons vanilla flavored stevia extract
  • 1 large egg, room temperature
  • 1 1/4 cups (213 grams) dark chocolate chips (stevia/erythritol sweetened), divided


  1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  2. Use your hands to combine the coconut oil and stevia and then mix with electric mixer or blender for another 20 seconds.
  3. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup dark chocolate chips. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  5. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 3″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
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