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These salads are full of fruits, vegetables, and a touch of chocolate to top them off. Jessica Halstead, head chef at SoChatti joined us today with recipes for a White Peach Caprese Salad and a Spinach, Strawberry and Feta salad. They were both topped with a Chocolate Balsamic Dressing.

She also showed us how you can make your own charcuterie board and no-churn ice cream using their fruit nectar products.

For more information visit,

Asparagus Stuffed Chicken Breast with an Heirloom Caprese Salad (Serves 4)



Heirloom Caprese Salad




Layer tomato and mozzarella slices on a platter. Drizzle pesto over slices and garnish with fresh basil.


Add all pesto ingredients to a food processor and process for 2 to 3 minutes. Scrape down the sides of the processor, as necessary. Taste and add extra salt and pepper, if desired.

Cover and refrigerate any leftover pesto.


Add a splash of balsamic vinegar or glaze, red wine vinegar or a squeeze of fresh lemon over this entire dish just before serving.

For more from Gina visit her websiteFacebook and Instagram.

Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderfully paired with the mint-flecked lemony dressing. Here’s the recipes from Erika Schlick, health coach, blogger and cookbook author.

Shaved Brussels Sprouts Salad

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes



1 lb. Brussels sprouts
2 avocados, diced
½ cup sliced almonds

½ cup fresh lemon juice (about 3 lemons) 
1 tablespoon lemon zest 
½ cup chopped fresh mint leaves 
3 tablespoons chopped fresh tarragon  
½ teaspoon Dijon mustard
1 teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)


1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.

2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk in a bowl.

3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.  

Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram.

This is the perfect fruit salad to accompany and add summer freshness to any meal. Here’s the recipe from Gina Ferwerda, recipe developer and cookbook author.

Grilled Fruit Salad (serves 6 to 8)

Grilled Fruit ingredients:

Icing ingredients:

Fresh mint leaves, to garnish

Preheat grill to medium-high heat.


In a small bowl, whisk together oil, honey, vinegar, salt and pepper. Brush over halved stone fruit.

Place fruit, cut-side down, on grill. Grill for 3 to 4 minutes on each side.


In a small bowl, whisk together powdered sugar, water and the juice of 1 lime.


Add all fruit to a large serving bowl. Top fruit with juice of remaining lime, then drizzle with icing. Garnish with mint leaves.

For more from Gina visit her websiteFacebook and Instagram.