Warm Cabbage Salad with Goat Cheese

Here is a wonderful recipe that was discovered years ago and then forgotten about. I’m not sure that this is the exact one I found year ago, but it is delicious all the same. Thank-you portandfin.com


Salad is such a lovely way to get your veggies in but sometimes we get tired of green leafy salads. This cabbage salad has wonderful flavours with the balsamic vinegar, goat cheese, apple and toasted pecans. It will leave you satisfied for taste and for fullness.

A few changes that I made to the recipe include: I’m not a lover of walnuts so I used pecans; I like the cabbage a little more cooked so I cover it for about 5 minutes to let it steam; I made half of the recommended measurements (since I’m the only one in my family that will eat cabbage).

Here’s what you’ll need (the smaller version – see the post from portandfin.com for the biggie):

  • 1/2 head red cabbage, cored, thinly sliced
  • 1/2 granny smith apple, cored, thinly sliced
  • 1/4 large sweet onion, thinly sliced
  • 1 clove garlic
  • 2 Tbsp balsamic vinegar20150315_162623_resized
  • 1 Tbsp olive oil
  • goat cheese
  • salt and pepper
  • 1/3 cup pecan pieces

What to do:

  1. Chop chop! Core and thinly slice your cabbage, apple, and onion. Cut the ‘rings’ of cabbage onion and apple into thirds so that your pieces aren’t so long.
  2. In a large frying pan, over medium heat, warm the oil. Add the garlic and onions, then add the balsamic and cook until onions are soft.
  3. Add the cabbage. Stir to coat. You can just let it wilt or you can cover it and cook for 5-10 minutes. Either way, cook until desired tenderness.
  4. Stir in the apples, salt and pepper to taste, and pecans.
  5. Then crumble the cheese into the salad. If you toss it, it blends with the balsamic to make a creamy ‘dressing’.


Dr. Kerri Fullerton ND & Dr. Whitney Young ND

Butternut squash stew

squash stew

Since Jack Frost isn’t quite ready to go yet we figured that you are needing some more healthy comfort food recipes.

This is an easy stew that is wonderful on a cool day.  It makes 4 servings. With prep you will need about 40 minutes to get this on the table (about 10-15 of that being active on your part).

You will need:

  • 1 Tbsp vegetable oil
  • 2 chicken breasts, cut into 1 inch chunks
  • 3 Tbsp four (I used arrowroot and sorghum to keep it gluten free)
  • 1 large onion, cut into 1/2 inch chunks
  • 4 cloves of garlic, slivered
  • 1 large butternut squash, peeled and cut into 1 inch chunks squash stew 2
  • 2 cups canned tomatoes
  • 1 cup chicken broth
  • 1/2 cup apple juice
  • 2 Tbsp tomato paste
  • 1/2 tsp each dried sage and salt
  • 1/4 tsp pepper
  • 2-4 cups of baby spinach (or other green leafy veggie of choice)
  1. In a large deep fry pan, heat 1.5 tsp of the oil over moderate heat.  Dredge the chicken in the flour (tossing it in a baggie works).  Brown the chicken in batches until both sides are golden.  Set chicken aside.
  2. Add the onion and garlic to the pan and saute for 7 minutes or until the onion is soft.  Add the squash, stirring to coat.  Add the tomatoes, broth, apple juice, tomato paste, sage, salt, and pepper, and bring to a boil.  Reduce to a simmer, cover and cook for seven minutes.
  3. Return the chicken to the pan, bring to a simmer, cover, and cook for 10 minutes or until the squash is tender.
  4. Toss in the spinach at the end so that it can wilt or you can put the spinach in the bottom of the bowl to wilt when you serve.



Gluten free spaghetti and meatballs recipe


Spaghetti and meatballs is such a lovely dish when you need a quick comfort food. When you are gluten free and egg free, that gets a little bit more challenging.

Not anymore! Here is a recipe for gluten free, egg free meatballs. They freeze wonderfully and are super delicious. Make a big batch, wrap them in bunches of six or eight (depending on your family size), and toss them in the freezer for spaghetti night.


  • 1 small sweet onion
  • 2 small carrots20150301_135633_resized
  • 4 cloves garlic
  • 2 pounds of meat (beef and pork combo is good, let me know how turkey works)
  • 1/2 cup ketchup
  • 1 Tbsp molasses
  • 1/3 cup gluten free breadcrumbs (you could use GF quick oats too)
  • 1/4 tsp cinnamon
  • 1 tsp fine sea salt
  1. Prepare a baking sheet by lining it with parchment paper.20150301_142431_resized
  2. Preheat the oven to 350 degrees
  3. Place everything into a bowl and mash them together. Don’t over mix it though, it makes them a bit denser.
  4. Make golf ball sized meatballs by rolling the mixture in your hands.
  5. Place the balls on the parchment paper.
  6. Put into the centre of the oven and bake for about 30 minutes (until they brown a little).




Oatmeal Pancakes

We love oatmeal but sometimes a new variation is nice. These oatmeal pancakes were something that I saw on Pintrest and decided to try. We just loved them. A nice quick breakfast for the middle of the week.

2015-01-13 07.43.41_resized

The night before, cook up a pot of oatmeal (just use the directions on the package). We used coconut milk in place of water, added a tablespoon of brown sugar and a cup of frozen blueberries. Next time I will add hemp hearts or chia as well.

Once the oats are cooked, pour the mixture into a prepared dish lined with parchment paper.

2015-01-12 20.27.58_resizedCover this with a plastic bag and place in the fridge overnight.

In the morning, cut the oatmeal ‘cake’ into squares.

2015-01-13 07.39.55_resizedHeat a skillet or pan over medium heat and brown the ‘pancakes’ in oil or butter on both sides.

Delicious and hearty.


Yours in Health,

Whitney and Kerri



Chewy Granola Bar Recipe

We are always trying new granola bar recipes as the store bought ones are always loaded up with so much sugar.

2015-01-17 11.42.32_resizedIngredients:

  • 1 cup pitted dates
  • 1/4 cup maple syrup or honey
  • 1/4 cup pumpkin seed butter (or nut butter if you prefer)
  • 1/4 cup each: pumpkin seeds, raisins, hemp hearts, chocolate chips
  • 1 1/2 cups rolled oats (gluten free if you need)

*you can use anything to fill these up with goodness as long as the dry ingredients all measure up to the same quantity – use crispy rice cereal, different seeds, nuts, dried fruits…

What to do:

  1. Prepare an 8×8 pan by lining it with parchment paper.
  2. Cook the dates into a jam – in a small pot over low heat, add 1-2Tbsp water to the dates and cook until they fall apart. For raw – place the dates in a food processor or blender.
  3. Place all dry ingredients in a bowl and stir.
  4. In a small pot, melt the seed butter with the maple syrup or honey, stir until smooth.
  5. Pour the hot mixture over the dry ingredients and stir until blended.
  6. Dump the combined mixture into the prepared pan and press down until uniform. Cover with another bit of parchment paper. Cool in freezer for 30 minutes or until hard.
  7. Remove from pan, chop into bars (I did 9 bars).

These have kept really well in the air tight container in the freezer for a couple of weeks. Fabulous little snack or breakfast before the gym.


Yours in Health,

Kerri and Whitney


Gluten-Free Waffles

Who doesn’t love waffles? Sometimes we have them for supper on the weekend instead of breakfast. Here’s a great recipe to give a try:

WY WafflesWY waffle recipeWY Waffle batterWY waffle photoDelicious!

Yours in Health,

Whitney and Kerri