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Zoodle Piccata with Grilled Chicken

I love lemon. I love salt. I love butter. I love slurpy, delicious noodles. This zoodle piccata totally satisfies all of those desires. Ingredients: serves 2 2 medium (6-8″) summer squash and/or zucchini Olive oil and/or butter 5 oz pinot grigio juice of 1 lemon 1-2T capers 2 grilled chicken breasts Directions: 1. Heat a 12″ skillet over medium heat. Meanwhile, julienne the squash...
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Roasted sweet potatoes with spinach and eggs

One of my staples that I make each week is roasted spiced sweet potatoes (but that’s another post). I stash them in the fridge and can instantly whip up any number of meals. This is one of my go-to breakfasts. It’s pretty simple — roast up some cubed sweet potatoes. Put in a blop of cooked spinach (I buy the frozen stuff in a box and microwave it. I know, I know. And I...
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Cauliflower Fauxlafel

One of my favoritest things in the whole world is falafel. Crispy, toothie, fresh from the fryer falafel. Unfortunately the chickpeas and vegetable oil is a no-no, so what’s a paleo girl to do? Cauliflower Fauxlafel! This was adapted from the recipe on I Breathe, I’m Hungry since I was missing some of the ingredients. Ingredients: Serves 2 Fauxlafel: 1 1/2 C riced cauliflower 2 T...
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Fettizucchini Alfredo with Grilled Chicken

Since axing grains from my diet over the past few years, I don’t much miss grain-based products. But damn, there are some times that I just really want a nice bowl of warm, comforting noodles. Curcubitas to the rescue! Using this totally rad OXO julienne peeler, you can make noodles out of zucchini or summer squash. Choose small to medium fruit, and just use the outter flesh — stop...
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