Chicken Squashghetti

Lovingly created by Julie Mitchell for her family and friends


Cut spaghetti squash in half, scoop out seeds, drizzle with olive oil and lightly salt, bake face up 1 hour at 350-400 degrees

Saute veggies for 5 minutes in pot: onion, zucchini squash, yellow squash(add more veggies if desired: carrot, celery, etc) in olive oil(1-2tsp)

1 can of mushrooms(or fresh)

Cooked chicken(option: I also added ground turkey)

1-2 jars of organic spaghetti sauce(or your own blend)

Season as desired with salt, other seasonings like basil, oregano

After spaghetti squash is done, cut diagonally and horizontally then scoop into sauce

Stir everything together and serve (with a sprinkle of goat or sheep cheese for final touch), ENJOY!

Creative name by Taytem Riley

Peach Frosty

(The Trinity Diet)

8 servings


2 envelopes of unflavored gelatin

2 tbs. of apple juice concentrate

7 cups of frozen peaches, sliced

6 tbs. of water


In a small mixing bowl, soft gelatin in apple juice concentrate and mix with 6 tbs. of water

Put peach in blender and blend until liquid

Bring fruit mixture to boil, and add to gelatin, stirring thourroughly until dissolved

Chill until it begins to thicken, then place in mixer, and beat on high until fluffy and double in volume

Chill again

Mound into 8 sherbet glasses or serve from glass serving bowl

Garnish with one whole strawberry


(Ch. 11 The Trinity Diet Kitchen pg. 149)

Grilled (or Baked) Coconut Chicken

1 pound boneless, skinless chicken breasts (may use other parts of chicken if desired)

1/2 cup canned coconut milk

1/2 cup water

3T chopped cilantro and/or basil

2T lemon juice

1/8 tsp cayenne pepper (options: use none or more)

Sea salt and freshly ground pepper to taste

Mix the coconut milk and water with the cilantro/basil, lemon juice, cayenne pepper, salt, and pepper. Pour over chicken, turning several times to coat both sides. For best taste, set chicken in a dish and refrigerate for 2-8 hours. Remove from refrigerator 30 minutes before cooking. Heat grill or oven(350) and add chicken.  Grill 8 minutes both sides or bake 40-50 minutes.

For best digestion results and proper food combining, enjoy with a freshly made salad and/or vegetable dish! This recipe is one of many from the First Line Therapy Cook Wise Recipe Book we have available at our clinic. I’ve been training individuals and their families for years using First Line Therapy which teaches how to eat to sustain life and avoid genetic expressions of disease. To learn more about proper weight control and food combining call the office to set up a First Line Therapy appointment.

Heavenly Bliss Smoothie

We enjoy this wonderful treat, which was created by Julie, and wanted to pass along the recipe for you to enjoy in your home.


1 cup of water

(and add a splash of coconut milk if preferred)

2 scoops of Vanilla Ultrameal

4 chunks of pineapple

4 drops of Lemon doTerra Essential Oil

1 tsp flax oil


Optional: 5-15 drops of liquid Stevia


Combine ingredients into a blender

Blend until smooth.


Sweet Potato Dip

One of our clients created this recipe to enjoy as a little treat while she was on the 21 Day Cleanse.


1 sweet potato

1/4c water





Bake the sweet potato until it is fully cooked and let it completely cool.

Remove the skin of the potato and place in a food processor.

Add the water and cinnamon.

Puree until it is smooth.

Pour into a bowl and sprinkle with almonds.

Enjoy as an apple dip!

Power Bites

One of our clients, Melissa Loomis, taught a wonderful class on Cooking with Essential Oils and made this delicious snack. It can also be found on


1 cup finely shredded coconut, divided
1 cup almond butter
1 cup dried cranberries
1/2 cup raw honey
1/2 teaspoon salt
2 tablespoons chia seeds
3 drops Doterra Wild Orange essential oil


1.  Place all ingredients into mixer except for half cup shredded coconut.

2. Add essential oil.

3. Mix until well combined.

4. Roll into balls and coat in the other half cup of shredded coconut.

5. You’re done! Store in the refrigerator and eat whenever you need any extra boost of energy or before a workout.



Thanks to our wonderful client and friend, Barbara Kephart, that was so kind to come and teach us how to make this. Now we drink it almost everyday here at the office to improve our digestion and immune system.


14 cups water

1 cup sugar

8 bags of tea (black or green)

2 cups kombucha from last batch

1 scoby


large pot

1 gallon glass jar (we use a large pickle jar from costco)

6 16oz glass bottles or mason jars

coffee filters


1. Bring water to a boil. Remove from heat and stir in sugar to dissolve.

2. Put tea bags in water and allow tea to cool completely. Remove tea bags.

3. In the 1 gallon glass jar, add two cups of kombucha from the last batch and the 14 cups of tea.

4. Add scoby to the jar.

5. Cover the jar with a coffee filter and rubber band and place the jar in a dark, undisturbed area. (in a cabinet works)

6. Allow it to ferment for 7-14 days, checking the kombucha and scoby periodically.

7. Remove the scoby from the jar and set two cups of the kombucha aside for  your next batch.

8. Bottle the remaining kombucha and refrigerate.

9. Enjoy!

Dip “n” Joy


1/4 cup olive oil

1-2T oregano

1-2T basil

1T rosemary

1/2t Celtic Sea Salt or 1t Braggs Liquid Amino Acid

Additional Options: 1-4 drops of the following DoTERRA essential oils





Cut up herbs.

Add other ingredients.

Mix together and enjoy.

Serving ideas:

Dip toasted Udi or Ezekiel Bread.

Use as a vegetable dip.

Spread on toast with avocado and goat cheese. YUM!

Spread over chicken and bake at 350 degrees for one hour.

Ideas can be endless when using flavor enhancing imagination.

Salad Dressing


1/4 cup flax oil

1/4 cup olive oil

4 Tbsp balsamic vinegar

3 Tbsp water

4 garlic cloves

1 Tbsp  Aki’s Greek Universal Seasoning


Place all of the ingredients in a blender and blend until mixed.

Pour into a container and enjoy or refrigerate.

Sweet Potato Fries


2-4 sweet potatoes

2-4 tablespoons olive oil

Celtic Sea Salt




Preheat oven to 450 degrees.

Peel potatoes and cut into 1/2 inch slices.

Lay potato slices flat on a cookie sheet and drizzle olive oil over the sweet potatoes. Making sure that the whole sweet potato slice is covered.

Sprinkle salt, pepper and parsley over the sweet potatoes.

Bake at 450 for 15 minutes.

Flip the sweet potatoes and bake for an additional 15 minutes.