Recipes We Love

Anja shares delicious recipes that are packed with nutrients based on all organic, natural ingredients. Many gluten-free and/or dairy-free options to choose from!

Grilled Vegetables

1 large onion
1 red bell pepper
1basket of cremini mushrooms
1 basket of cherry tomatoes
Several cloves of garlic
2Tbsp. extra virgin olive oil
Sea salt and pepper to taste

1. Cut all vegetables into larger chunks (except for cherry tomatoes-they stay whole).
2. Put vegetables in gallon–size Ziploc bag.
3. Add olive oil, salt and pepper and mix well in sealed Ziploc bag.
4. Marinate for 30 min.
5. Pour vegetables in grilling vegetable basket and grill on medium heat (350º-400º) for about 20min. or until vegetables are tender.

Serve over wild rice, quinoa, or potatoes and add your favorite protein (e.g., chicken lamb)

Almond Honey Muffins

Yield: 4 muffins


1 cup blanched almond flour (not almond meal)
2 large eggs
1 Tbsp. honey (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
½ teaspoon cinnamon


1. In a medium bowl, combine almond flour, baking soda, and cinnamon.
2. In a large bowl, combine eggs, honey, vanilla extract, and vinegar.
3. Stir dry ingredients into wet, mixing until combined.
4. Scoop about ¼ cup of batter at a time into a paper lined muffin pan.
5. Bake at 350 degrees for 15 minutes, until slightly browned around the edges.
6. Cool in the pan for ½ hour.

Serve with butter and jam. Yum!

Lemon-Rosemary Chicken Kabob


1 1/2 lb. boneless, skinless chicken breasts, cut into long 1/2″-thick strips
2 Fresh rosemary sprigs
2 lemons
2 Tbsp. Extra-virgin olive oil
Freshly ground black pepper
Sea salt
Bamboo skewers

1. Soak bamboo skewers in water. Meanwhile, in a medium bowl mix together 1 tsp. chopped fresh rosemary, zest of 1 lemon, juice of ½ lemon, 2Tbsp. olive oil, 1 tsp. sea salt, and 1/2 tsp. black pepper.
2. Add chicken and massage rosemary-lemon marinade into chicken. Thread chicken onto pre-soaked skewers.
3. Preheat grill on medium-high. Cook chicken until lightly charred, 3 to 4 minutes on each side. Keep flipping every 2 minutes until internal temperature reaches 165 degrees F. Transfer to a clean plate and cover loosely with foil.
4. Serve chicken with quinoa salad (see under recipes on my website), or wild rice and your vegetables of choice.

Homemade Chicken Stock


1 whole free‐range chicken* or 2-3 pounds of bony chicken parts such as necks, backs, breastbones, wings, gizzards or 2-4 chicken feet (optional)

4 quarts cold filtered water (or just enough that all the chicken parts are covered – the less water you use, the thicker the gelatin will be)

2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

* Note: Farm‐raised, free‐range chickens give the best results. Many battery‐raised chickens will not produce stock that gels.

1. If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. Also, cut the neck and wings in several pieces.
2. Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley.
3. Let stand 30 minutes to 1 hour.
4. Bring to a boil.
5. Remove scum that rises to the top.
6. Reduce heat, cover, and simmer for 6 to 8 hours*. The longer you cook the stock, the richer and more flavorful it will be.
7. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
8. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries.
9. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals.
10. Skim off this fat.
11. Reserve the stock in covered containers in your refrigerator or freezer.

* Note: I personally don’t think chicken meat that was cooked for 6-8 hours is very tasty, so if you use a whole chicken, I recommend removing its meat after it is well done (probably two hours) and continue cooking the bones for the remaining 4-6 hours to create a nutrient-rich chicken stock.

Black Bean Brownies (GF/Dairy-Free)

1 large egg (or vegan flax egg)
1 (15 oz.) can low-sodium black beans, rinsed and drained
1 Tbs. vanilla extract
1/3 cup maple syrup
2 Tbs. sugar
4 Tbs. unsweetened cocoa powder
1/4 cup coconut oil
1 tsp. baking powder
1/2-2/3 cup allergen-free mini chocolate chips (Enjoy life)

1. Preheat oven to 350 degrees.
2. Grease 8×8” baking pan with coconut oil.
3. In a high-speed blender or food processor, combine all the ingredients except for the chocolate chips. Note: The longer you blend the ingredients the better!
4. Fold in chocolate chips.
5. Pour batter into prepared pan.
6. Sprinkle extra chocolate chips on top (optional)
7. Bake for 25-30 min., or until center of the brownies is set.
8. Cool completely before slicing and serving.

Quinoa Salad (GF)

1.5 cups uncooked quinoa
1 cup fresh or frozen corn
1 can of black beans
1 red bell pepper
1 onion
1 clove of garlic
3 Tbsps. extra virgin olive oil
3 Tbsps. rice vinegar
Juice of one lemon
1 pinch of red pepper flakes
½ tsp. onion powder
½ tsp. garlic salt
Sea salt and/or Redmond Real Salt Organic Natural Seasoning Salt (found at Woodman’s natural section) and black pepper to taste
Fresh cilantro to garnish

1. Cook quinoa according to instructions on package and let it cool.
2. In a large salad bowl combine all ingredients and mix well.
3. Put salad in refrigerator for 1-2 hours.
4. Garnish with fresh cilantro.

Tastes great with grilled chicken. Enjoy!

Ready to feel better?

Contact Anja today for a complimentary 20-minute consultation to learn more about living your healthiest life.