What is a Health Coach?


Blueberry Pineapple Smoothie

  • 1 c. blueberries
  • 1 c. blackberries
  • 1 c. pineapple
  • 1 c. spinach
  • 1 banana
  • 1 cucumber
  • 1 lime
  • knob of ginger root
  • knob of turmeric root
  • 1 t. cinnamon
  • 1/2 c. coconut yogurt
  • 1/2 c. coconut water


Black Bean & Salmon Tostadas

Makes: 4 servings, 2 tostadas each
Active Time: 25 minutes
Total Time: 25 minutes

·         8 6-inch corn tortilla
·         avocado oil or coconut oil
·         1 6-to 7-ounce can boneless, skinless wild caught salmon, dried, drained
·         1 avocado
·         2 tablespoons minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar, divided
·         2 cups of shredded cabbage
·         2 tablespoons chopped cilantro
·         1 15-ounce can black beans, rinsed
·         2 tablespoons salsa
·         2 scallions, chopped
·         3 tablespoons sour cream
·         lime wedges (optional)


1. Mix the salmon, avocado and jalapenos together in a bowl.

2. In a separate bowl, combine the cabbage, cilantro and pickling juice.

3. In a food processor, combine and process the black beans, sour cream, salsa and scallions until smooth. Transfer to a medium sauce pan, cover and heat on medium high until hot, stirring often. (about 2 minutes).

4. Heat just enough coconut oil in the bottom of a small skillet to cover one tortilla. Cook each tortilla in the oil until it reaches desired crispiness. Place cooked tortilla on paper toweling to remove excess oil. If desired sprinkle tortilla with season salt.

5. To assemble the tostadas, spread each tortilla with some bean mixture and salmon mixture. Top with the cabbage salad and serve with the lime wedges, if desired.