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I'm truly grateful you've taken the time to check out my website. My name is Robyn Johnson. I am a Food and Wellness Educator, Holistic Health Coach and Healthy Cooking Coach. I teach individuals, families, kids, and even couples how to eat healthier, cook awesome homemade meals, and make tiny yet significant lifestyle changes. You deserve to be happy, healthy and confident in your body. Let me help you find what works for you.


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Baby Kale Health
Baby Kale Health

An Easy Spring Detox Salad

kale avocado salad

Clean a bunch of kale from the tough stalks and rip into small bite-size pieces. Squeeze half a lemon and half an avocado into the bowl of kale. Sprinkle a pinch of Himalayan salt or celtic sea salt into the bowl. Using your hands, massage the kale mixture until all ingredients are incorporated. There will be small chunks of avocado. Sprinkle with hemp and sunflower seeds. DONE! You can also add cucumbers and/or tomatoes, but it’s just as good to keep it simple.

This is such an easy and awesome salad to add to your weekly rotation. You’ll be surprised how the lemon and avocado transform the bitterness to a sweetness!

Kale is a detox powerhouse for a number of reasons, including:

- “Kale is a member of the brassica family of vegetables which contain substances called glucosinolates which help to stimulate the liver detox enzymes.” (

- Kale contains iron, vitamin K, fiber and antioxidants 

- Rich in carotenoids and Chloryphyll, which are anti-cancer agents 

Avocados are another fantastic ingredient to add to your diet during a detox because it is a healthy fat. The avocado helps your gallbladder release bile, which in turn eliminates toxins. At that point, your gallbladder is better able to absorb essential vitamins and minerals.

Lemon will be the star of your detox showdown! Lemon has loads of vitamins, but more importantly is able to balance the pH of your body so that it is alkaline instead of acid. When your body’s pH is less acidic it becomes more able to release toxins.

Just this one salad can make a big detox difference in your diet. Add it to your weekly rotation of dinners, and your body will thank you!



Baby Kale Health
Baby Kale Health

Rainbows All Around Us...Rainbow Chard

rainbow chard

I didn’t grow up eating Chard. In fact, I didn’t eat many green vegetables at all…let alone any color of vegetables! I was a very picky eater (I symbolize hope for all of you Moms of picky eaters!). I don’t know what or how it happened, but after college I became very interested in cooking, exploring new foods, and eating healthy.

Now, I try every day to teach my kids through cooking, grocery shopping, and just random facts at the dinner table about food and nutrition. I have to admit I got really lucky because my oldest became obsessed with salad dressed with balsamic vinegar and olive oil at a very early age. If I put any kind of veggies in some sort of vinegar, she’ll at least try them! Her enthusiasm for salads and vinegar has definitely influenced my youngest, who is not as obsessed with vinegar, but likes it. She’s branching out to different types of vinegars now.

So, what did I do with the gorgeous Rainbow Chard I received in my Door to Door Organics box the other day? Yep, added vinegar!

Rainbow Chard Health Benefits

As with any dark leafy green, Rainbow Chard is a nutrition powerhouse that can be eaten raw (not as bitter as spinach), and is sturdy enough to hold up in soups, stews or gratins.

Here’s what it’s loaded with and good for:

- One of the most antioxidant rich foods on the planet!

- Packed with Iron – combine with vitamin C to help your body absorb the Iron.

- Excellent source of fiber

- Virtually fat free (depending on what you put with it!)

- Tons of Vitamin K (brain and nervous system function)

- Loaded with calcium for bone health

- Regulates blood sugar (especially good for diabetics)

Here's a super simple way to make up some Chard, whether it's Rainbow or Swiss.

Garlicky Balsamic Chard

1. Chop up the chard.

2. Smash a couple cloves of garlic (leave it whole to get the flavor, but not the pungent pieces).

3. Throw it all in a sauté pan with a little olive oil. (Maybe just a tsp. of olive oil – no slimy greens allowed!)

4. Wait until the chard wilts down a little and then add a few splashes of balsamic vinegar. (Be mindful about the level of wilting – you don’t want mushy greens)

5. Cook off the vinegar and EAT! (Make sure to remove the whole garlic cloves)

Options: You could throw in some red onion, toasted nuts and seeds or maybe even apple and golden raisins!

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