Pumpkin Protein Breakfast Bowl

It’s Thanksgiving, and all the tempting treats are making their appearance. Don’t let that healthy resolve disintegrate into a pile of extra pounds. Here’s a healthy, delicious way to partake…


I love pumpkin–any time of the year! And it can be used in so many dishes and drinks. You can enjoy its rich yummy goodness in a myriad of ways.

If you like pumpkin pie, you’ll love this nutrient-dense, antioxidant-rich, protein-packed smoothie!

Pumpkins are a rich source of beta carotene and vitamin A, vitamin C, magnesium, potassium, zinc, and fiber which benefit your eyes, skin, immune system, bones, digestion, and heart health. It is also rich in anti-inflammatory compounds, and contains l-trytophan, which helps you sleep and feel calmer.

The fiber in pumpkin fills you up without adding tons of calories (unless you’re eating pumpkin pie!)

And I added ginger, which is a monstrously powerful anti-inflammatory, so if you have achey joints or stiff sore muscles, this is a great addition to your smoothie.

Enjoy this rich creamy, satisfying smoothie!

Pumpkin Bowl or Smoothie

1/2 small can organic pumpkin

1-2 teaspoons pumpkin pie spice

1 cup coconut milk (you can use the kind that comes in a can, or the milk that comes in a carton)

1 teaspoon real vanilla

1 banana

2 scoops of grass fed/cold processed vanilla whey (I use this kind)

several chunks of uncrystalized ginger (this kind from Trader Joe’s is great-not a lot of sugar)

a few ice cubes

Blend until smooth and enjoy this in a bowl with nuts, cinnamon and a drizzle of maple syrup or add more milk till it becomes a creamy smooth smoothie that tastes like pumpkin pie. I love these things!!


Till next time,

Stay healthy and lean!

cat e1335982521218 Inflammation Silent and Sneaky Partner of Aging and Disease


Author 101 Anti-Aging Superfoods and the Anti-Aging Superfoods Recipe book

The Top 101 Foods that Fight Aging 3D BOOK 150x150 Inflammation Silent and Sneaky Partner of Aging and Disease




Catheadandshoulders Inflammation Silent and Sneaky Partner of Aging and DiseaseCatherine (Cat) Ebeling RN BSN,is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.

Her mission is to help others prevent disease, lose weight, and live their best life ever.
Nutrition made Easy. Simple.Smart.Nutrition.


Dandelion Green Omelet and Sweet Potatoes

gk-eggs-dandelion-greens-sweet-potatoesEver eat Dandelion greens? They are delicious–with a spicy bite a little like arugula, and full of massive amounts of nutrients. Try them this way–in an omelet. Add in a little bit of (raw) goat cheese at the end and enjoy!!

Saute greens in butter until tender, add beaten eggs, cook until almost done, fold in goat cheese and serve with browned sweet potatoes. Your day will start out RIGHT with this breakfast! (toast optional)

Detox, Skinnifying Green Smoothie


This smoothie is a great start to a quick 2-3 day detox if you want to get back on track with your diet. It is delicious, satisfying, refreshing, and–it has some great fat-burning, detoxifying, diuretic ingredients. Try it–You’ll feed skinnier in just a couple of days!

1 large bunch of fresh parsley
1 large thumb fresh ginger, chopped up in smaller pieces
1/2 medium organic cucumber, chopped in chunks
handful of baby kale (or spinach, etc)1 tsp or small root of turmeric
1/2 sweet/tart apple, chopped in chunks
2 cups liquid–coconut water, kombucha, or spring or sparkling water
cinnamon if desired

Blend in blender until smooth. Be sure ginger is well blended. Drink up!

Try this for breakfast and lunch for two days and eat a normal low carb meal of protein and veggies. Amazing!!

Harvest Apple Walnut Salad


This is such a great salad for this time of year–or whenever you can find fresh, crisp tart apples. Apples have so many health benefits, the list can go on forever…

Try this with a bowl of plain Greek yogurt for breakfast!

Apples contain compounds that help prevent osteoporosis and increase bone density, help asthma, protect brain cells from free radical damage, lower cholesterol, prevent lung, liver, breast and colon cancer, maintain a healthy digestive tract with their rich fiber and help in weight loss. Whew!

Always choose organic apples whenever possible, as conventionally grown ones are highly sprayed with lots of toxic pesticides–that cannot be washed off–they are IN the apple. One of the best new varieties out there is the honeycrisp–although they are expensive–they have the perfect blend of juiciness, tartness, and crispness. They are great in a salad or just eaten out of hand.
And don’t forgot those walnuts in this salad are full of healthy fats, including omega 3 fats which are anti-inflammatory, high in protein, and help you burn fat better! What are you waiting for??

Salad Ingredients
2 cups cored and sliced apples with skin on
Juice from 1 lemon
2 cups celery, sliced
1 sweet onion
1/2 cup walnuts
Red leaf lettuce leaves

1/2 cup Primal or homemade mayo
1/4 cup apple cider vinegar
1 Tbsp honey
1 Tbsp grainy mustard
Sea salt to taste

Chop apples and toss with lemon juice in small bowl. Add celery, onion, and walnuts into a large bowl, mix in apples and toss all ingredients.

Blend dressing ingredients in separate bowl by hand until smooth. Pour over salad and toss. Serve on top of lettuce leaves and garnish with some chopped celery tops. Serves 4.

Pumpkin Power Smoothie

Pumpkin smoothie milk shake made with pumpkin puree and cream

A great breakfast when you want something light, fast and filling!

1/2 cup (approximate) Organic pumpkin
1 small or 1/2 regular/large apple
Protein powder (I used RAW protein powder)
shot of vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens
Flax milk, coconut milk, almond milk, etc.
Add a Tbsp of coconut oil

Mix in blender until smooth. Add a few ice cubes if you like it cold.


Mango/Peach Chicken Salad

Fresh chicken salad seasoned with pepper with lettuce, mango, red bell pepper and cucumber (Selective Focus, Focus on the meat in the front)

It’s too hot to cook right now, so a cooling, refreshing, slightly sweet and tangy salad with chicken just hits the spot! Peaches are in season most places but you can also use mangos or a combination of those bright yellow, vitamin A filled juicy fruits.

1 lb chicken breasts, grilled, baked or boiled, cooled and chopped
2 peaches or 1 medium to large sized mango
3-4 stalks celery, chopped
1/2 sweet onion chopped
1 sweet bell pepper
baby greens, spinach, leaf lettuce or bibb lettuce, chopped
2 Tbsp rice wine vinegar or lemon juice
1 Tbsp extra virgin olive oil, avocado oil or grapeseed oil
Sea salt and fresh ground pepper

Mix up all ingredients except salad greens, toss with dressing. You may keep in the refrigerator for several hours before serving over lettuce. Enjoy! Serves 4.

Paleo Pumpkin Pancakes with Peaches


Pumpkin is great any time of the year–dont just wait until Thanksgiving. These delicious pancakes are made with pure buckwheat flour, ground flax and vitamin A rich organic pumpkin. Buckwheat is not made from a grain, it is from a seed, so it is low glycemic and anti-inflammatory. Plus–in Colorado, we have these amazing peaches grown in Palisade, Colorado and they are the sweetest, freshest, juiciest peaches I’ve ever had!

Ingredients (all measurements approximate)
1 can organic pumpkin puree
1/2 cup pure buckwheat flour (not buckwheat pancake ‘mix’, this has wheat flour in it.
1/2 cup ground flax seed
4 eggs
1 tsp vanilla
1 tsp of baking soda or baking powder
pinch of sea salt
pinch of nutmeg and cinnamon
water or almond/flax/coconut milk to thin batter if needed

In a big bowl, add dry ingredients and mix. Add eggs, vanilla, and liquid to thin to a medium batter. Heat up large flat pan and add tbsp or so of butter. Drop batter in pan to make small pancakes. Flip when pancakes have dry bubbles around edges. Garnish with fresh peaches or berries, grass fed butter and a drizzle of real maple syrup. Enjoy!

Southwest Veggie Scramble


Delicious, easy to throw together, superhealthy breakfast!

This one doesn’t really take any specific ingredients, just pull out a few veggies you have in the fridge and get scrambling!

handful of kaleasparagus
red pepper
Sriracha sauce or salsa
sprinkle of cumin
2-4 eggs, whipped with fork
Sliced avocado
Cheese if desired

Chop up veggies and add to large pan (except tomatoes) with 1 Tbsp butter. Over medium high heat, stir and cook till tender. Add eggs, tomatoes and cumin, cook till done. Garnish with sliced avocado, salsa or sriracha. Enjoy!

Egg in bacon cup

These are a wonderful tasty, take it with you breakfast, also great as a snack too!

EggCup-640x426photo courtesy fifteen spatulas

Eggs in bacon cups

Preheat oven to 375°F. Pre-cook the bacon by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels. Spray a metal muffin pan with cooking spray. Line muffin cups with bacon and carefully crack egg into bacon lined cup. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks. Carefully remove the bacon egg cups to a plate. Refrigerate leftovers and enjoy!


Coconut Flour Pancakes

Pancakes on a white background

These are delicious served with fresh fruit or used as a grain-free ‘muffin’ to hold your eggs. My favorite way is to use these and make a healthier version of an Egg McMuffin. Simply make the pancakes and freeze or refrigerate, heat in toaster or pan and add a piece of natural ham or canadian bacon, an egg and some greens. Breakfast on the go!

•    1/4 cup coconut flour
•    1/8 tsp baking soda
•    Pinch of salt
•    1/3 – 1/4 cup coconut milk
•    2 tbsp organic, cold-pressed coconut oil
•    3 eggs
•    1-2 tbsp honey
•    1/2 tsp vanilla extract
•    Maple syrup to taste
•    Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands)

Thoroughly mix the eggs,coconut and honey together. Add coconut milk and vanilla extract. Add coconut flour, baking soda, and salt. Mix, but not too much! Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle. This recipe should yield around 8 or so pancakes.

*The lecithin contained in the egg yolks gives you the texture of the pancakes, so if you’re not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else.

Balls of Energy

balls9photo courtesy tisthefood.wordpress.com/)

These nutty morsels not only fill you up with healthy super-powered nutrients, but they also are low glycemic and high in fiber, and give you oodles of fat-burning energy. Try these before a workout or as a sweet satisfying dessert, or even a high-powered breakfast to go! Every ingredient in these is a virtual superfood bursting with healthy, energizing, fat burning potential.

The fats are good for your heart, blood vessels, skin, eyes and more. The arginine in the nuts helps to relax blood vessels, lowering blood pressure and increasing stamina. And chia seeds are loaded with omega 3 fats, and tons of antioxidants! They provide complete protein, along with a bushel of nutrition!

1 cup raw or roasted almond, cashew, sunflower or peanut butter
1 Tbsp coconut oil
1 Tbsp minced ginger
1/4 cup chia seeds
3/4 cup oats
1 cup raisins or dried cranberries
1/4 cup unsweetened coconut
2 Tbsp honey
pinch of sea salt
1/2 tsp vanilla
1 Tbsp of organic cocoa powder
2 scoops cold processed whey protein powder

Mix all ingredients in bowl or food processor. Roll into balls or press into a square pan. Refrigerate for an hour or more. Store in refrigerator or freezer.

Power Bowl with Cauliflower ‘Rice’

paleo veggie bowlI had this recipe at my favorite restaurant in Boulder, Zeal. This is my version of it. This recipe includes a delicious bone broth sauce that makes this dish heartwarming, delightful, satisfying, and oh so healthy! If you are like me and don’t plan ahead and make your own bone broth, it is showing up in stores like Whole Foods and is very tasty–and quick and easy too. Add some fresh sliced avocado for more healthy fats. Use seasonal, fresh veggies, and vary it every time you make it. Good for breakfast, lunch or dinner!

1 head of cauliflower, choppedBrussels sprouts, halved
Broccoli or cabbage
1/2 red onion, chopped in large pieces
Turnips, chopped in small pieces
Collards, kale or other greens, chopped
Zucchini or yellow squash
Tomato, chopped in large pieces
Avocado, sliced or cut in chunks
Tempeh, (cooked) chicken or beef, or halved hard boiled eggs
Bone broth–either purchased or homemade
Bacon (optional)
Sea salt and pepper

Wash and thoroughly dry cauliflower,  cut into 4 even sections.
With a food processor and the ‘S’ shaped blade, pulse into small pieces. Sauté in a large skillet over medium heat in 1 Tbsp butter and a small amount of water. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired. Set aside.

Chop veggies, and place in pan with butter to brown and soften slightly (5 minutes). Add bone broth, and meat or tempeh, and cook for another few minutes until meat and veggies are tender and hot. In a large bowl, add cauliflower, and spoon cooked veggies with broth over cauliflower. Add avocado, sliced egg and bacon (if desired). Serve!




Kale Broccoli and Salmon Thai Stirfry

kale broccoli salmon stir fryKale, Broccoli and Salmon Stirfry

This is good for a quick breakfast too! (I’d omit the wine, however!) Add an egg for the protein or any kind of breakfast meat, leftover salmon or leftover meat you like.

One of my favorite go-to meals is to take any meat leftovers along with your choice of veggies you have on hand and create a strifry. It’s quick and easy.

There are no hard and fast measurements here. You can ad-lib all you want and it will still taste delightful. This is a great way to use up already cooked, leftover salmon or chicken—or you could even use beef if you have it. And just use the veggies that are available in the fridge. The important thing is the sauce—it pulls it all together.


Salmon, cod, tuna or other fish, chicken, pork or beef-or add chopped tempeh if you’d like it to be vegetarian/vegan
Broccoli, chopped in small pieces
Onion, chopped in chunks
Red bell pepper, sliced
Several leaves of kale—I used “dinosaur kale” for a more tender texture, can also use collards
Coconut oil, butter or olive oil
Peanuts or cashews, optional
1 Tbsp fresh ginger, minced or grated
2-4 cloves garlic
2 teaspoons fish sauce
1 lemon or lime
1-2 Tbsp of gluten free soy sauce
Pinch of sugar or honey
Squirt of Sriracha sauce or other hot sauce
Mix together in a small bowl.

Chop all ingredients. Cook fish or meat if necessary, slice in chunks, and set aside. In a large skillet, heat oil, and add broccoli first. Cook for 3-4 minutes, until bright green and tender-crisp. Add other ingredients, except for cilantro, and stir and cook over high heat for another few minutes. Be careful not to overcook. Add fish or meat, cilantro, and sauce ingredients, cooking and stirring for a minute or so until heated through. Sprinkle with peanuts or cashews, if you are not allergic to nuts or peanuts, like me.

Serve hot.



Quinoa Pilaf

My holiday quinoa pilaf

A friend asked me to bring a side dish, so I made up this quinoa pilaf. It was delightful, and filling enough to make a light vegetarian meal if you wanted. Quinoa has complete protein and when you combine it with nuts, seeeds and crumbled goat cheese, you have a delicious summer meal! For bigger appetites, pair with grilled chicken or fish. Enjoy!

Ingredients (no need to be exact)
2-4 cups of cooked white, red or black quinoa (or combination)
2-4 cloves of garlic, minced
1 Tbsp butter
4 thinly sliced green onions
2 blood oranges or regular oranges, peeled, halved and sectioned
½ cup dried tart cherries, goji berries, or ½ cup dried cranberries
¼ to ½ cup slivered or sliced almonds or sunflower seeds and/or pumpkin seeds (if you are allergic to nuts)
½ cup chopped cilantro or parsley
Crumbled goat cheese (optional)
Juice from 1 orange
Juice from 1 lemon or lime
2 Tbsp of extra virgin olive oil
1 tsp of honey
sea salt and pepper to taste

Cook quinoa ahead of time as directed. Cool in refrigerator. In a small pan, add chopped garlic and 1 Tbsp of butter. Cook garlic over medium heat, watching closely until a golden brown. Remove from heat.

In a large bowl, add quinoa, garlic, onions, chopped oranges, dried cherries, goji berries or cranberries, almonds and parsley.

Mix juice, olive oil, honey, salt and pepper in small bowl and pour over quinoa mixture. Stir and serve. May be served at room temperature or cold. (This is a great party addition, since it can sit at room temperature for long periods without spoiling.)



Heuvos Rancheros

heuvos rancheros

This recipe includes the added health benefits of cilantro, avocado and tomatoes, along with the blood sugar-stabilizing protein power of eggs. Cilantro aids in the digestive process by helping to stimulate digestive enzymes, and is a natural anti-inflammatory while it helps to control blood sugar.  It is also full of vitamin K, which helps to prevent bruising, excessive bleeding, protects the immune system, and aids bones and teeth. Cilantro is highly effective in removing harmful heavy metals like mercury, aluminum, and lead from the body.

Tomatoes add their own healthy dose of antioxidants, primarily lycopene, which is a know cancer-fighter, and vitamin C, as well as beta-carotene, plus manganese, and vitamin E.

The avocado is full of healthy monounsaturated fats—very effective at stabilizing blood sugar, and it turns on your body’s fat burning ability for the day. You are more satisfied–and you burn fat better all day with the addition of avocado to your breakfast!


Tortillas (optional)
1 cup garbanzo flour
½ tsp baking powder
1 teaspoon ground cumin or cumin seed
½ teaspoon fine ground sea salt
1 cup water
2 tablespoons olive oil
coconut oil for cooking

Whisk together flour, baking powder, and spices until there are no lumps at all. Add olive oil and water and allow to sit at room temperature for at least one hour.

Heat a cast iron or nonstick skillet on medium heat. Add a small amount of coconut oil, pour ¼ cup of the batter into the skillet and cook until lightly browned on one side, then flip. Repeat with the rest of the batter. You can cover these and reheat on a bare burner over low heat.

1 Tbsp of grass fed butter
1 small can mild green chili peppers, chopped
1 14 oz can refried black or pinto beans, or whole canned beans, smashed with fork
Fresh salsa (can buy premade) or chunky salsa in a jar (be sure no sugar added)
Handful of cilantro leaves, chopped
Sliced avocado or guacamole*
4 eggs
Grated raw cheese, optional
Sea salt and fresh black pepper

Prepare tortillas ahead of time. Melt butter in skillet over medium heat and fry eggs sunny side up or over easy in grass fed butter. In another small pan, add beans and green chilies and heat up until warm.

Layer tortilla, beans, and eggs; and a big spoonful of salsa, avocado or guacamole, raw cheese, and a generous amount of chopped cilantro. Serves 2-4.

*Quick Guacamole

Smash up 1 or 2 avocados in bowl. Add lemon or lime juice and a small amount of pr-made salsa. Mix. Add sea salt and black pepper to taste.

Blood Sugar Balancing Green Smoothie

green smoothie and fruitFor those of you who may be watching your blood sugar, yet want to enjoy a green smoothie for all the superstar health benefits, this delicious low sugar option is for you! The avocado adds a rich creamy texture, healthy fats and added vitamins and minerals. And puree-ing the green veggies make it that much easier for your body to absorb all the super powered nutrition of the greens. Good for breakfast, snack or anytime!

1/2 medium avocado
Handful baby arugula
5 large leaves of kale or 2 handfuls baby kale, spinach, chard, etc
1/2 lemon, peeled and seeds removed
Half an apple
2 cups water or coconut water or kombucha tea
Ice cubes

Blend on high in blender, adding water last. Serves 2.

Paleo Quiche

This recipe does not use a crust, but you can, however, make this using a gluten free (or regular crust), a grain-free crust like this, or line the pan with thinly sliced potatoes for a *potato crust (see below).

1 package frozen spinach or kale, defrosted and drained (about 1 cup), or 1 cup fresh spinach
1 red or yellow bell pepper, chopped
1/4 cup thinly sliced sweet onion
1/4-1/3 cup grated cheese (optional)
1 Tbsp chopped fresh basil or other fresh herbs
10-12 whole eggs
2 Tbsp unsweetened almond, coconut or flax milk
1/4 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
A couple squirts of Tabasco or other hot sauce
2-4 slices cooked, drained and chopped bacon (optional)

Preheat the oven to 350F.

Mix spinach, bell pepper, onion, cheese, bacon and herbs together. Add to pre-baked crust, if using.
Whisk together eggs, milk, salt and pepper till foamy.
Pour egg mixture over veggie mixture in pie pan.
Bake for 60-75 minutes or until crust golden brown and center is firm. Cool slightly before serving. Makes great leftovers for breakfast, lunch or dinner!

Notes: You can substitute most any veggies in this recipe. Try mushrooms, zucchini, asparagus, etc.
*Potato crust: Using a mandoline or food processor, thinly slice a couple of potatoes. Heat oven to 425. Add a very small amount of olive oil to pie pan, and spread to bottom and sides. Lay potatoes flat in pan, overlapping them slightly. Spread around sides and overlap where pan sides join the bottom. Bake 15 minutes or until golden colored around edges.

Salmon and Egg Stuffed Avocados



(Photo and recipe credit courtesy Grok Grub)

 I cannot say enough good things about avocados! This fatty food is actually one of the best low glycemic, fat burning superfoods there is. Their mild taste makes them so adaptable to so many recipes—any time of the day. And they are the perfect breakfast food, combined with the protein power of eggs. Avocados contain lots of healthy, blood sugar-lowering, satisfying, monounsaturated fats, in addition to antioxidants, vitamins and minerals. A breakfast high in healthy fats and protein will turn on your fat burning, blood sugar-stabilizing power the whole day!

This recipe is super easy, but really delicious, satisfying and filling—sure to become one of your favorites!

4 avocados
4 oz smoked salmon
8 eggs
Black pepper
Chili flakes or Sriracha

Preheat oven to 425°F. Halve the avocados, then remove the large pit—I do this by holding the avocado carefully, fingers out of the way, and hitting it with a sharp knife blade. The pit then sticks to the blade and it comes out cleanly. If the hole looks small, scoop out a small bit extra with a spoon.

Arrange the avocado halves on a cookie sheet, and line the hollows with thin strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold. Add salt and fresh cracked black pepper on top of the eggs, to taste. Sprinkle with chili flakes if desired.

Gently place the cookie sheet in the oven and bake for about 15-20 minutes, until the eggs look cooked. Dot with Sriracha, serve warm and enjoy! Serves 4.



Buckwheat-Flax Seed Pancakes

 buckwheat-flax pancakes

Buckwheat-Flax Seed Pancakes

These are yummy gluten free, grain free pancakes. There is a little bit of buckwheat in them, but buckwheat is actually considered a ‘seed’, so it is not a grain. It is also low carb/low glycemic and absolutely delicious!

½ cup pure buckwheat flour (not buckwheat mix)
2/3 cup ground flax seeds
3-4 eggs
pinch of nutmeg
tsp of cinnamon
1 tsp of backing powder
pinch of sea salt
tsp vanilla

Mix ingredients with fork until mixed. Mixture should be the texture of thick pudding, depending on how thick you like your pancakes. Add a little bit of water if too thick or extra flax if too thin. Melt a small amount of butter in pan, pour in batter, brown and flip. Serve with grass fed butter and a small amount of maple syrup and fresh berries. Enjoy!

Veggie Stirfry-Scramble

my stirfryThis meal is delicious any time of the day. I sometimes have it for breakfast, as it is a nice break from eggs, but you can use up leftover meat, chicken or fish from the night before. Veggies can be whatever you are in the mood for! This particular recipe, I used salmon and made this for an eye-opening, Thai style breakfast. IT was yummy! Great fuel to run full speed on all morning! Give it a try!

Chop up green onion, nappa cabbage, carrots, red pepper, spinach or swiss chard, celery, etc. into smaller sizes. Sautee in pan in coconut oil, butter or bacon fat until tender-crisp. Add meat or fish in small bite sized chunks and heat through.

Season with a touch of soy sauce, squeeze of fresh lime or lemon, sprinkle of rice wine vinegar, hot pepper flakes or sriracha, and a sprinkle of raw sugar or 1/2 tsp of honey. Mix well, garnish with cilantro, and serve!