Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

We were out of the country last week and I had my fair share of croissants, sandwiches, and lattes to fuel all of the walking. 😉 We had the most amazing dinners by candlelight with fresh seafood, local cheeses, and wine, with memories that will last a lifetime. But about halfway through the week I could tell my body was craving more water (they charge you for it in a lot of European restaurants) and a detox coming on when we got back home. Now that we’re back and I’m over jet lag, I’ve started getting into my routine of prepping salads for the week and roasting veggies for easy snacks. I thought I would share one of my favorite detox meals that makes an easy weeknight dinner and is SO good you don’t feel like you’re missing anything. It makes two servings, so I made myself this for dinner and saved the other bowl in the fridge for lunch the next day. I can’t explain how welcoming it is to open the fridge on a busy day and pull something out that’s already prepared.

1 small head cauliflower, cleaned and cut into large florets 
 2 tablespoons olive oil 
 3 scallions, thinly sliced
 1 garlic cloves, finely chopped
 1/2 teaspoon ground cumin 
 1 recipe easy black beans 
 3 tablespoons chopped cilantro
1 lime 
for the guacamole:
2 ripe avocados 
 2 tablespoons minced white onion
 3 tablespoons cilantro, roughly chopped
 1 lime and/or a couple drops of YL lime essential oils 
 coarse salt 
 1 handful blanched kale
1. Pulse cauliflower in a food processor until it is the size of couscous. Reserve 2 cups and save the rest for another use.

2. For the guacamole, mix together the avocado, white onion, chopped cilantro, lime juice (or a couple drops of lime essential oil) and salt to taste. Finely chop the kale and mix in.

3. Heat a sauté pan over medium high heat. Add olive oil and sauté 2 cups pulsed cauliflower for one minute. Add scallions, garlic and cumin. Season with a large pinch of salt, and sauté one more minute.

4. Remove cauliflower to two bowls, add black beans, top with guacamole and fresh cilantro and serve with lime quarters on the side.


*All photography is my own.

***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “

Health & Wellness

February 11, 2015


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