From our kitchen to yours.


We’re happy to share some of our favorite meals and snacks with you. Always tested, these
high-quality, organic recipes include healing foods and herbs that are nutrient dense and prepared
with seasonal ingredients.

By encouraging healthy cooking, we can help you take care of yourself and your family for life.

Quinoa pasta and herbs
Provided by: Jaime A.

I eat this flavorful dish with all organic ingredients at least twice a week for lunch or an early dinner.
It’s adaptable since it can feed just one person or be doubled or tripled to serve a large group, and
you can substitute ground turkey or chicken if you don’t eat beef.


3 oz. lean ground beef (Publix Greenwise or Maverick brands)
1 cup Rotelle quinoa pasta, gluten free
1 tablespoon olive oil
3 green scallions, chopped
2 cups of raw spinach
1 tablespoon minced garlic
1/3 cup red onions, chopped
½ – 1 cup mushrooms, chopped
Italian parsley, handful
Sea salt, pinch
Black pepper, pinch
Garlic salt, pinch
Grated Romano or goat cheese
Heat a large pan on medium to high heat. Add olive oil, garlic, onions, scallions and parsley, cooking
until slightly browned. Add in beef (or substitute if using turkey or chicken), then add a pinch of salt,
pepper and garlic salt to flavor. Once meat is cooked, add mushrooms and one cup of spinach. Lower
temperature to medium-low heat.
In a separate pot, boil water and cook quinoa pasta, adding a pinch of salt and drop of olive oil to
prevent the pasta from sticking together. Cook pasta for about 7 to 8 minutes depending on how firm
you like it. Once cooked, drain water and pasta in a strainer. Then add pasta to the pan with your
herbs and meat, mixing well. Garnish with additional parsley, grated Romano or goat cheese.