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Pick a Fruit, any fruit, or Pick a Card, any card! The choice is always yours and both fruits and cards accurately reveal the path of your lifeline. If your like myself where your loyalty is divided between being a hard core fruit lover and being a big believer in destiny and tarot cards, so it’s quite hard for me to lean towards one direction or another. The good news is that both fruits, and destiny with tarot cards weirdly enough share our health fortune!

On one side, my special fruits hold a special place in my spirit, because they really do influence my spirit whether I’m feeling peachy, sweet as cherry pie, or sometimes even going bananas for the wrong men! It’s quite obvious that I have my head wrapped around these fruits!

On the other hand, the tarot cards hold another place in my spirit. If you’re a believer in the universe like myself, and manifesting positive energy, then the tarot cards are a great guide to pick up on both positive and negative energy in all areas of life. Both fruit and tarot cards, have an impact on our mind, body, and spirit to some degree, however if you look at the facts, picking a fruit, hands down really does have a bigger impact!

By eating a diet rich in fruits , you are automatically reversing your health fortune without understanding the reading of tarot cards! Eating a food plan with adequate amounts of fruit reduces the risk of chronic diseases like cancer, diabetes, heart attack, stroke, obesity, and high blood pressure.

Benefits of Eating Fruits

  • Most fruits are naturally low in calories, sodium and fat – with zero cholesterol!

  • Fruits provide many essential nutrients that we need more of, including:

  • Potassium – Important to help combat high blood pressure, a risk factor for heart disease. May also reduce the risk of developing kidney stones and help to decrease bone loss.

  • Dietary fiber – Important to help reduce blood cholesterol levels and may lower risk of heart disease, obesity and type 2 diabetes. Also important for proper bowel function.

  • Vitamin C – Important for growth and repair of all body tissues and keeps teeth and gums healthy. Provides antioxidant defense against infection and disease.

  • Folate (folic acid) – Helps the body form red blood cells and helps reduce the risk of birth defects.

  • Fiber-rich fruit satisfies your hunger with fewer calories, helping you to maintain a healthy body weight.

Fruits are a source of phytonutrients or compounds that naturally occur only in plants and are associated with a wide range of potential health benefits. Phytonutrients work synergistically with the vitamins, minerals and fiber in whole fruits to help reduce disease risk. ( the above chart of fruit benefits taken from this site)

So after reading the above information, are you more in favor of picking a tarot card of Fruit? In fact, at #zenonaplate the past month I have been picking tarot cards of fruits with these simple food dishes I have been creating in my kitchen, and I’m here to show you how to make this year one of good fortune in health!



  • 2 Cans of Organic Mandarin Oranges

  • 1 Frozen Broccoli Rabi -1 bag

  • 1Frozen carrots and pea bag

  • 1 Cup of Water

  • 1 Cup of Apple cubes (Apple cut up) (seasoned in Cinnamon

  • 1 ½ cup of cherry tomatoes ( seasoned in ginger)

  • Half a block of Tofu 1 cup to 1 ½ cup of cubed tofu

  • Amy’s Organic Medium Chill (Vegan, GF)

  • 1 lemon

  • Olive oil

  • Cinnamon

  • Salt

  • Honey

  • Ginger Seasoning


Heat Burner and use half a tablespoon of olive oil and let it spread around pan. Next pour frozen contents of vegetables on pan and start cooking, and add water. Cook for a few minutes before pouring the whole can of oranges including the juice to cook with. Season lightly with salt. Once the vegetables with the oranges have cooked and most of the liquid has decreased, either set aside or if there is extra liquid drain the veggie mix in a strainer.

Next, in a separate bowl combine tofu with the seasoned apples, and cherry tomatoes, and squeeze juice from half a lemon, and mix in bowl. Next, get a new pan or clean the one just used and start all over again. Heat the burner to a low to medium for tofu.

Put the olive oil in the pan and spread over the pan. Next add the tofu mix and cook for a few minutes until you see tofu turning brown, and then add the can of vegan chili and cook for a few minutes before squeezing the other half of the lemon on the tofu, and cook for one more minute, and then on a separate plate put on top of orange veggie mix. Use second can of oranges as extra flavor to add to the green. Use a tablespoon of juice and some extra oranges to garnish.



  • 3 1/2 cups of organic spring mix

  • One lemon

  • 3 tablespoons of chopped nuts

  • One cup of drained chickpeas seasoned in cinnamon

  • 2 cups of sliced strawberries mixed with stevia

  • 2 tablespoons of olive oil


Combine all ingredients except lemon. Squeeze half lemon on salad and add two tablespoons of olive oil and mix around. #cooking light tip: Rather than go for full fat processed dressings you can season the vegetables or fruits you choose before mixing them to the salad for more flavor. Adding fruit to a plain salad packs more flavor as well besides the basic veggies


This is a great recipe to sub for regular mashed potatoes with heavy butter.


  • 2 1/2 -3 cups of cauliflower

  • 1 1/2 Tablespoon of vanilla

  • 1 carton of almond dream vanilla yogurt

  • 1 tsp of white balsamic vinegar (can sub regular balsamic

  • 1/4 tsp of salt

  • 1/4 tsp of nutmeg

  • 1/2 cup of raspberries

  • 1/2 tsp of coconut oil


Boil the cauliflower for around 15 minutes until heads are soft enough to be smashed or blended. Then drain the heads and run cold water over the cauliflower and put in blender and put rest of the ingredients and blend. Please note once finished blending you can always season more accordingly to taste with extra salt, honey, or lemon. You can also replace the almond yogurt with coconut, soy, or Greek if you want dairy.



  • 2 pears( skin and chop into cubes)

  • 2 Tablespoons of honey

  • 1 cup of mixed color bell peppers

  • 2 Tablespoons of mint

  • 1 lime squeezed

  • 1 tsp of cinnamon

  • Salt

  • Olive oil


Remove the skin and seed of the pears and chop into cubes. Then in a separate plate take a tablespoon of honey and cinnamon and mix around with the pears. Next heat pan and put olive oil in and spread around until pan is oiled up.

Take pears and cook for a minute and then add the peppers and add half of the lime for juice and season with salt and add 1/2 cup of water to the pan. Then add mint leaves and then cook until mix has softened and water reduced. Then add another tablespoon or less of honey and sprinkle cinnamon and lime juice to finish flavor . This makes a nice and quick side dish for the holidays and beyond!




  • 1 Tablespoon of Olive Oil

  • 4 Tablespoons of White Balsamic Vinegar

  • 2 unsweetened 5 oz cartons of Apple Sauce

  • 1 Tablespoon of Honey

  • 1 lemon

  • Fresh Oregano

  • Fresh Thyme

  • Coconut Flour or your choice of GF- ¼ cup on a plate

  • Chicken Tenders (Natural, skinless, and boneless)

  • One Apple Sliced

  • Salt


Clean Chicken and set aside. Then in a bowl mix olive oil, balsamic vinegar, applesauce, juice from half of lemon squeezed and set aside. Get baking tray out and use tin foil to place on top of pan. Then take chicken tenders season lightly with salt and coat in Coconut Flour and then dip in apple mixture and set aside on tinfoil in baking pan.

Repeat the process until you have all chicken tenders laying across horizontally on the pan. Then take the fresh thyme and oregano and scatter evenly on each chicken piece. Then take a slice of an apple and place directly on top of each chicken. Squeeze the remaining half of the lemon for extra flavor. Bake Chicken Tenders at 350 degrees for 15 minutes, and check middle to see if it’s done, if not bake for a minute or two longer.



  • 1 Bag of Green Beans

  • 2/3 pint of cherry tomatoes mix with ginger seasoning

  • Amy’s Organic Chunky Soup

  • 3 oz of blueberries half a carton of 6 oz

  • half a lemon

  • Half an apple or bit more cubed with cinnamon

  • One carton of a 5 oz unsweetened applesauce

  • Add a few pieces of basil

  • 1 ½ Tablespoon of Tapioca Flour GF (or your choice of gf)

  • Soybean Noodles (Boil for 15 minutes) 3 Cups


Boil Soybean Noodles for 15 minutes and then put in a drainer and run cold water over noodles and set aside. Cut up green beans in half and put in a small square-baking pan that has been greased with olive oil. Then pour Amy’s Organic Chunky Soup in pan, and Mix with green beans, and season with salt lightly. Add the seasoned apples with cinnamon and cherry tomatoes with the ginger to the mix.

Then add the blueberries and scatter basil, and Squeeze half lemon on mix. Then Bake for 15-17 minutes at 350 degrees Fahrenheit. Take out and cool for a few minutes before adding Tapioca Flour to thicken sauce in the mix. Then scoop out a cup of noodles or more and half cup or more of the sauce and bon appétit!


Sweetened naturally with bananas, apple sauce, date sugar, and honey

Servings is 20 servings makes 2 loaves

Nutritional Information per serving

Calories : 92 Calories Net Carbs: 17 grams Total Carbs: 18.4 grams Fiber: 1.3 grams Sugar 6.6 , 1 gram of Fat


  • 2 EGGS

  • Half a lemon squeezed

  • 2 bananas mashed

  • ½ cup of plain fiber rich Greek style coconut milk cultured

  • 2/3 cup of unsweetened Apple Sauce

  • 2/3 cup of pumpkin puree

  • 2 Cups of GF All Purpose Flour

  • 1 Teaspoon of Cinnamon

  • 2 teaspoons of pumpkin pie spice

  • ½ teaspoon of salt

  • ½ teaspoon of baking soda

  • ½ teaspoon of xanthan gum

  • ¼ cup of date sugar

  • 3 Tablespoon of Chopped Nuts

  • 1 packed of organic coffee (I used chocolate flavor)

  • 1 teaspoon of vanilla Extract

  • 2 ½ Tablespoons of honey

Garnish: Dried Fruit (Top with dried fruit or nuts)


Turn oven to 350 degrees Fahrenheit. In a separate bowl beat the two eggs with half the lemon juice. Then in a separate small bowl mash the bananas until they are soft enough to be mixed with the eggs. Then add the applesauce, yogurt, pumpkin puree, vanilla extract, and mix until uniform.

Then add the remaining ingredients except coffee packet, nuts and honey. Then add coffee packet in and mix, and then fold nuts in and mix until dough is uniform. Pour in batter two small bread pans that have been oiled up. Use Spatula to even out batter on top and garnish with nuts on top or dried fruits. Then take out and cool off.




  • 2 Grapefruits- Cut up into slices or quarters with skin removed

  • 1 cups of unsweetened almond milk

  • 1 Tablespoon of oil

  • 1 Tablespoon of Honey

  • Two packets of Stevia or 2 teaspoons

  • 14 Zucchini sticks

  • 2 teaspoons of tapioca Flour (GF)



  • 1 Cup of Tomato puree or crushed tomatoes ( I did the puree)

  • ½ cup of Organic Salsa

  • ½ cup of organic canned sweet peppers

  • 3 cloves of garlic chopped

  • 1/3 cup of white onion chopped

  • ½ tsp of salt

  • ¼ tsp of pepper

  • ¼ cup of cilantro (fresh)

Ground Turkey

  • 1 lb or less of natural lean ground turkey meat

  • ¼ cup of Coconut Flour

  • 1 Egg

  • ¼ cup of Crushed Almond

  • Salt

  • White pepper

  • Olive Oil

  • Turkey cooking broth to add more flavor or you can use another broth to add flavor like veggie

  • 1 lemon



Combine and measure all ingredients out and mix in a separate bowl until uniform and set aside.


Preheat oven to 350 degrees Fahrenheit. Mix ground turkey with one egg, coconut flour, season with salt and pepper, and crushed almonds until meat is consistent. Then heat burner on medium and put a serving of olive oil. Then put ground turkey and cook and break up meat with cooking utensil so that it becomes broken pieces of ground meat as your cooking.

Pour ½ cup of cooking broth to add more flavor along with half of the juice from a squeezed lemon, and cook until meat is no longer pink and not overly well done. Next, once meat is finished in a square baking pan that has been oiled up so meat and sauce don’t stick. Pour sauce in first, and then pour half of the meat into the baking tray. Then place some extra cilantro on top and put into oven for 15 -17 minutes. Take out of the oven and serve on a piece of lettuce.


Turn burner on to medium. Put a bit of olive oil put the zucchinis in the pan and season with salt and pepper start cooking for a minute in half and then add the almond milk.

Cook for another minute before adding around cup in half of cut up grapefruit and cook until the grapefruit has been in puree form, Add a few more tablespoons of almond milk, and a tablespoon of honey and cook for a few more minutes.

Then add a few teaspoons of flour to thicken the almond milk and grapefruit puree into sauce. Then add a bit more sweetener like stevia to make the sweeter flavor balance out the acidic flavor of the grapefruit. Then your ready to serve with the meat mix.

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