Can I be completely honest with you?

Who am I kidding…. of course, I can ūüėČ

When I left on my adventures down south in December I had every desire and intention to bring inspiration from different cultures into some new recipes to share with you.

And that hasn’t happened.¬†

Yes, in all fairness I DID create an amazing¬†Guatemalan themed breakfast¬†a few months back, but since then…. nothing.¬†

Maybe you haven’t noticed. But I sure have. I’ve even gone so far to feel flashes of guilt or disappointment¬†as weeks go by and I just haven’t found the inspiration that I hoped for.

And now I know why.

The bottom line is that most of the food down here… Guatemala and so far in Mexico, isn’t healthy. It’s a lot of sauces loaded with fake foods/sugar. A lot of deep-fried foods. Very little vegetables.¬†And I just haven’t even wanted to try most of it.

I find that I have no desire to go out to local restaurants and try to the local fair just because I’m here. Especially when I know that the food I can create in my own kitchen is often 100% more delicious and healthy — this is a problem that Ben and I now struggle with… often being disappointed when we try to eat out.

I care so much about my health and what I put in my body that it’s just not worth it to me.¬†

So, I’m deciding to let go of this weird guilt. This thought that in order to really experience a culture I have to try all of the heavy, sugary, chemical street foods.

Because the truth is, there is so much more to a culture than deep-fried foods.

And now I DO want to share a NEW RECIPE.¬†Not inspired by local Mexican cuisine, but inspired by what I’ve been craving and this time of the season.


I love springtime. Warmer weather. Birds chirping. Sun shining. And my body’s ability to happily digest more raw vegetables!

Introducing… the Sunshine Salad with Garlic¬†Avocado Tahini

I love finding new combinations of healthy veggies to create filling and nourishing salads. This salad is the perfect combination of springtime vegetables and warming winter grains that will keep you feeling full for hours!


Cook time: 30 minutes

Serves: 4


  • 4 organic eggs
  • 1/4 C quinoa
  • 1/4 C brown rice
  • 1 C water
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp coconut oil
  • 2 C broccoli, chopped small
  • 1 medium zucchini, sliced small
  • 1 small red onion or 1/2 a large, sliced long and thin
  • 1 head of romaine lettuce, washed and chopped
  • 1 carrot, grated
  • 1/2 C of corn, rinsed
  • 1/4 C pumpkin seeds, toasted
  • Garlic Avocado Tahini Dressing
    • 1/4 C tahini
    • Juice of 1 lime
    • 4 Tbsp extra virgin olive oil
    • 1 ripe avocado
    • 2 cloves garlic, minced
    • 4 Tbsp nutritional yeast
    • Salt & pepper to taste
    • Water to thin


  1. In a small pot cover the eggs with 1 inch of water. Bring to a boil and then remove from heat, cover and let sit for 10 minutes. Fill the pot with cold water and set eggs aside to cool in the water.
  2. In a medium pot combine the quinoa, brown rice, water, salt, garlic, and onion powder. Bring to a boil over medium heat. Cover and reduce to a low simmer. Simmer until all the water is gone Рroughly 20-30 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork. 
  3. Meanwhile, heat the coconut oil in a large skillet. Add the onion and saute 5 minutes until translucent. Add in the broccoli and zucchini. Saute until cooked Р10-15 minutes. 
  4. Create the dressing by combining all ingredients into a high-speed blender. Blend until well combined. Add water as needed to think into a pourable dressing.
  5. Create the salad on a plate or in a bowl. Start with a base of lettuce and grains. Layer on the remaining ingredients and drizzle with dressing. Sprinkle on the pumpkin seeds. 

Happy Cooking!

Love & Good Food,


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