LIV Stuffed Cabbage with Chicken and Herbs | Healthy Dinner Recipe

My mom and I made this one chilly afternoon in October when cabbage was in it’s peak season. Cabbage is a green cruciferous vegetable. Cruciferous vegetables play an important role in our diets, containing the highest amount of nutrients across any other food you can consume, packed with vitamin C, fiber and phytonutrients...flushing our systems and guarding our bodies against cancer and disease.   Not to mention, this dish is one of my favorite winter fares…  warming, healthy and extremely satisfying on a chilly night. Very excited to share it with you!



·  1 large head of savoy cabbage

·  2 onions, chopped

·  3 garlic cloves, finely chopped

·  1 package of organic chicken breast (3-4 breasts)

·  2 cups of brown rice

·  2 32 oz cartons of reduced sodium chicken broth

·  2 cans of fire roasted tomatoes (my mom likes Miur Glen organic tomatoes brand)

·  ½ cup of grated pecorino romano cheese

·  ½ cup of Italian bread crumbs

·  1 5 oz piece of tellegio or fontina cheese (if you cant find these cheeses, a good soft cheese or mild cheddar is a good substitute)

·  1 TBSB tomato paste

·  1 bunch of parsley

·  1 bunch of basil

·  1 bunch of thyme



1.   Bring one container of chicken broth to a boil and add brown rice. Cook brown rice thoroughly

2.   Meanwhile, fill large sauce pot with 4 inches of water, place aside

3.   Remove outer tougher leaves of cabbage head and place in bottom of pot to make a padded surface for the cabbage head. After setting a few leaves down, set entire cabbage head on top, cover, and steam for 30 minutes

4.   After cooked for 30 mins, drain water and place in cabbage colander. Carefully peel each leaf off one by one, they should separate easily after steaming.

5.   To make the stuffing, add chopped onions and 2 cloves garlic to skillet and sauté on low heat until onions are translucent.

6.   Add 3-4 large chicken breast to food processor, pulse until roughly chopped.  Add chicken to fry pan with onions and garlic. Cook mixture for about 10 minutes until chicken is thoroughly cooked.

7.   After thoroughly, add mixture to bowl with brown rice, grated cheese, bread crumbs, tomato paste, chopped parsley, basil, thyme

8.   In a large casserole dish add thin base layer of fire roasted tomatoes, chopped basil, and 1 garlic clove chopped andsprinkled on top. This is a nice base for flavor.

9.   Place one cabbage leaf on dish, remove the coarse rib with a paring knife.  Scoop ¼ cup of stuffing for each leaf. Roll outer edge of leaf away from you and gently fold in sides and continue rolling so you that have a little “packet.” 

10.         Line them in in casserole dish like “little soldiers” my mother would say. 2-3 rows depending on depth of pan.

11.         Add grated cheese, italian breadcrumbs, more chopped basil, thyme and parsley “en goppa” my mom would say (this means “on top” in Italian)

12.         Add small pieces of tellegio or fontina cheese on top before placing in oven

13.         Cover with foil and bake at 375 for 1 hour until cabbage is cooked thoroughly. Serve warm.


Maria's Pomegranate and Arugula Salad with Lemon | Healthy Salad Recipe

pomegranate arugula salad with lemon

Pomegranates are in peak season and they are one of my my favorite beauty foods, packed with antioxidants. This fresh dish uses varied tastes and textures, and it’s one of my Mom’s original recipes. I made it this Christmas at my sister in law’s house and it was a hit. This salad starts with crisp, peppery arugula, tart crunchy pomegranate seeds, and toasted pine nuts. Top with shaved parmigiano cheese, olive oil and fresh squeezed lemon juice. Packed with nutrients, antioxidants, and flavor. Enjoy!


·  7 cups lightly packed arugula 

·  1 pomegranate, seeds only

·  ½ cup Parmigiano-Reggiano shaved

·  1/3 cup toasted pine nuts

·  1 cup of olive oil

·  1 lemon freshly squeezed

·  1 pinch of celtic sea salt


·  First make the dressing, combine the olive oil, lemon juice and sea salt.

·  Then toast the pine nuts in a small ceramic or non-stick skillet until lightly brown on each side.

·  Lastly, toss arugula, pomegranate seeds, parmigiano cheese, pine nuts and dressing. Serve immediately and enjoy!

Top 5 Green Vegetables | How You Can Integrate Them Into Your Diet

In nutrition school, we were learning about the importance of green vegetables and how they help maintain your internal rainforest. I love that analogy because I too have seen the dramatic increase in health by incorporating greens into my daily life. When I was living in NYC a few years ago, I fell victim to a high carb, saturated fat, and protein diet. Breakfast sandwiches, deli sandwiches, pasta, white bread, you name it.. whatever was convenient “on-the-go” as I came up for air between corporate meetings in the city throughout the day.  I felt sluggish, tired and my brain was cloudy.  I just wasn’t feeling at my peak potential. It wasn’t until my brother bought me a NutriBullet one Christmas that I started to have a green smoothie every morning before heading out to work. My body felt cleaner, my energy levels skyrocketed, and my brain was operating at its peak potential. One of my favorite nutritionists, Kimberly Snyder, author of “The Beauty Detox” talks about her glowing green smoothie and how it has transformed many of her clients lives. By swapping this in to your diet every morning before eating anything else, you are priming your body and organs to cleanse the toxins from the day before. You are also keeping the “cogs in the wheel clean.”  What I mean by that is that traditional American foods – white sugar, white flour, meats, dairy tend to pile up in our digestive system which cause bloating, constipation, premature aging, poor skin, and a slew of other health problems. Greens flush this blockage out and continue to keep your body running like a well oiled Ferarri.  You are also helping to keep your body “alkaline” – which means you are regulating your body’s ph helping to stave off disease caused by a highly acidic diet most Americans consume (meats, cheeses, coffee, bread, etc). Lastly, one of my favorite Eastern medicine theories is that greens are the “lungs of the earth,” helping to oxygenate and clean the air we breathe.  By eating them we are taking on this “Qi” energy, and once consumed, they largely benefit our internal respiratory functions, as this is their primary function in nature. To prepare greens, there are many different ways to cook them – sauté , steam, bake, but my favorite is a light boil as this helps greens “plump” before serving.  Below are a few of the top greens and how I like to incorporate into our daily diet:


One of the world’s healthiest foods,  kale remains a nutritional powerhouse and has too many health benefits to list.  Dr Furhman,  advocate of the “Nutritarian” Diet ranks Kale at the top of the list with other cruciferous vegetables to help give our bodies nutrient dense calories and help stave off cancer and infection. High in vitamins A, C and K, folate which is key for brain development and for pregnant women, packed with fiber and chlorophyll. My acupuncturist even said that kale smoothies 3-4 times a week are said to help reverse and prevent white hair.  Traditional kale and my favorite Tuscan or “dinosaur kale,” which my dad says is growing in popularity. I love making kale chips with Tuscan kale as well.  Very simple – all you do is de-rib the kale, lay evenly on a lined baking sheet, add a drizzle of olive oil and a pinch of sea salt, bake for 10 minutes in the oven and voila, delicious kale chips.  I serve them as an appetizer or side dish to main meals.  Kale salads are also a wildly popular dish at many restaurants given the “kale craze” in the last decade. My brother and I made one in Cape Cod this summer with some other leafy greens, cucumbers, carrots, and an olive oil lemon vinaigrette. Simply delicious (get the free recipe in Recipes section).


Spinach is one of my favorite greens, another superfood loaded with nutrients. In my house, we go through 2-3 large bags of baby spinach a week. We love in smoothies, as a dinner side sauteed in garlic and olive oil, folded into omelettes, salads, and in the winter, I add it to soups at the very end to boost the nutritional content of an Italian wedding soup or even simple chicken soup or pastina (Italian staple).  Some doctors say that cooked spinach gives us more nutrition than raw because heat reduces the oxalate content which is said to be detrimental to our health in large quantities. Frozen is convenient when you need it in a pinch, but I always prefer fresh as the flavor is stronger.


Another popular cruciferous green, high in vitamin C, A, folate and potassium, there is a very high chance this graces most American’s dinner tables as a popular side, casserole, or pasta dish.  Broccoli looks like “mini veggie trees” and if you pick up a bunch at the grocery store and smell deeply, it smells fresh like the forest. A truly remarkable vegetable, and delicious. I like to lightly steam or blanche in the morning to have with my eggs. You can also boil, sauté steam or eat raw, and this can be a great snack mid day or accompaniment to lunch or dinner.


Parsley is one of my favorite herbs. Rich in chlorophyll and vitamins C, A and folate, this can be added to smoothies, chicken cutlets, soups, a garnish on many popular dishes. Parsley also has important oils like “myristin” which help with digestion, inhibit tumor formation and neutralize certain types of carcinogens (particularly smoke and pollution). A blood purifier, parsley helps to neutralize internal body odors.  Be sure to cut the leaves before adding to dishes to release essential oils. Being of 100% Italian descent, parsley is a staple in our culture and chances are it’s in 80% of the dishes I make on a regular basis. You’ll see it reappear in many of the recipes that I share with you!


I prefer romaine lettuce to iceberg or bibb lettuce because of its packed with more nutrients and health benefits.   Vitamin C, beta-carotene and fiber help to battle cholesterol, keep our arteries clean, and remove bile salts from our system. For that reason, this is a heart healthy green.  I love romaine in simple green garden salads, caesar salads, wraps, sandwiches, smoothies, and in our family, we love romaine hearts drizzled with olive oil and a pinch of sea salt dipped in a fresh hummus for a mid afternoon snack.



LIV Beauty Bento Salad & Grain Box | Healthy Lunch Recipe

beauty bento salad box

Are you sick of the same old salad or sandwich at lunch?

Are you looking for something that is flavorful, packed with nutrients and will make you feel beautiful, vibrant and energetic inside and out?

Well, you’re in luck.

This recipe is from my brothers who make this every night to fuel their day starting at 3am at the New England produce market every morning. They pack a big Tupperware the night before and snack on this nutrient dense salad all day long, giving them the energy and vitality to stay alert, focused and feeling like a million bucks. Excellent balance of lean protein, vegetables, Omega 3’s and complex carbs to fuel your day.  Excited to share it with you.

 Salad Ingredients 

  • 1 head of romaine hearts, sliced
  • ½ pound cooked ground turkey, or grilled chicken if you prefer
  • 1 cup of brown rice or quinoa cooked ahead in water or chicken broth for extra flavor
  • ¾ cup white bean mash (I like this recipe by Nigella)
  • 2 boiled beets, sliced
  • 2 sliced radishes
  • 2 tablespoons of shredded carrots
  • 1 avocado
  • 1 baked sweet potato cut in wedges
  • 1 tbsp sunflower seeds (optional garnish)
  • 1 tbsp craisins (optional garnish)

Dressing Ingredients 

  • 3 tbsp balsamic vinegar
  • 1 clove minced garlic
  • ½ tsp kosher salt
  • ½ tsp freshly ground pepper
  • ½ cup extra virgin olive oil


1.      Use large Tupperware or “Bento Box” plastic Tupperware which has the sections already divided for you.

2.      Add bed of brown rice at bottom, then white bean mash, then romaine, beets, radishes, carrots sweet potato, and avocado. If packing the night before, it might be best to leave avacado in tact and pack separately, cutting right before you eat to avoid spoiling. Finish with sunflower seeds and craisins for additional crunch and flavor.

3.      Last make your dressing (this is a balsamic dressing, but you can use any dressing you like). Combine 3 tablespoons of balsamic vinegar, 1 clove minced garlic, ½ tsp kosher salt, ½ tsp freshly ground pepper, ½ cup of olive oil.  Pack dressing separately in individual tupperware and add right before eating for best flavor.

*Tip: The best way to prepare is the night before to ensure you can cook the items that need additional prep ahead of time. You can add additional vegetables as they’re in season for variety and to mix things up for the seasons. My brothers sometimes add baked leeks, sautéed mushrooms, spiralized vegetables, or grilled eggplant in the fall, or a sliced heirloom tomato or fresh corn cut off the cob in the summer – these additions top off their bento box for added nutrients and flavor.  The trick is to eat the rainbow - pack your salad with as many different colors you can find. This will ensure a good balance of antioxidants and phytonutrients to nourish you on the deepest level.

LIV Low-Carb Cauliflower Rice | Healthy Side Recipe

cauliflower rice

Right now, cauliflower is freshest it will be all year here on the east coast. My mom made cauliflower rice last night with Italian cauliflower, or “Romanesco.” On display they look like beautiful vibrant green Christmas trees. This recipe calls for anchovies. According to my mom, “Cauliflower and anchovies marry like Gisele and Tom Brady.”  I’ll take her word for it because this recipe is delicious!  If you don’t like anchovies, you can omit and this dish is still very flavorful with the olive oil and browned onions.  

This recipe is quick, easy and a great substitute for rice if you’re looking for a great low carb healthy recipe. This version has about 1/3 of the carbohydrates in rice.  Mangia!


·   1 large head of cauliflower or 2 small

·   1 tsp chopped ginger

·   1 medium onion chopped

·   2 cloves of garlic chopped

·   2 anchovy filets ( my mom likes the brand in the glass jar at the store with the small metal fork are the best)

·   3 TBSP extra virgin olive oil

·   2 TBSP chopped parsley

·   2 TBSP chopped scallions

·   1 TBSP fresh lemon juice 



·   Cut cauliflower nectarine size pieces, de-core. Chop in food processor to rice consistency.

·   Meanwhile, add olive oil to skillet or large wok.  Sauté onions, garlic, anchovies and ginger for about 8 minutes. When soft, add "cauliflower rice." Saute another 3-5 minutes.

·   Finish with chopped parsley, scallions, lemon juice. Fluff “rice” with fork and serve warm.

Whats in your fridge?! | Refrigerator and Pantry Makeover

Is your fridge and pantry packed with junk food and unhealthy snacks?

Are you overwhelmed and not sure where to begin to buy nutritious foods that help you feel fantastic?

Do you need help organizing your fridge and pantry, making healthy cooking at home easy, convenient, and fun?

A healthy diet and lifestyle begins at the grocery shop and in the kitchen. 

Submit a picture of your fridge and pantry to win a free personalized grocery store tour and fridge and pantry makeover where Olivia will accompany you to your local market and help you choose rich, nutritious foods. And of course, help you identify the foods to avoid. Olivia will help you discover what foods to keep in stock so you can create simple, healthy, affordable and easy-to-make meals any time.  Together, you will work with Olivia to find lasting, innovative solutions that work best for you and your family. 

Please send all submissions to

LIV Lentil Soup | Healthy Dinner Recipe

Leeks were a highlight vegetable this week at the farm. Lots of my clients are unsure of how to cook with them, and I urge them that they are a great vegetable to add to soups. They enhance the flavorful onion flavor and nutritional benefits. My mom makes lentil soup every fall. This soup is hearty, delicious, and loaded with iron. In addition, the amount of protein found in lentils is up to 35%, which is comparable to red meat, poultry, fish, and dairy products.  They are great for improved digestion, diabetes control, combatting cancer, weight-loss and great for pregnant women as a steady energy source.

The possibilities are endless with this recipe. You can also add dollop of crème fraiche in addition to the olive oil for a creamy finish.My mom also likes to add in grilled Italian chicken sausage, or pre-cooked kale/spinach swirled in for added nutritional value.  I love making a big batch of this soup on a Sunday afternoon, and have a healthy dinner ready to heat up all week long.


·  2 yellow onions diced

·  ½ bunch of celery diced

·  10 diced carrots

·  3 leek stalks diced

·  1 lb of French lentils

·  4 cups of chicken broth

·  1 can of fire roasted tomatoes (I like Muir Glen Organic Crushed Tomatoes Fire Roasted)  

·  ½ cup tomato paste

·  2 bay leaves

·  1 tsp Thyme

·  ½ cup of good Italian olive oil


1. Saute onions, celery, carrots and leeks in large sauce pot with olive oil. Sauté until onions are translucent, about 15 minutes

2. Add lentils, chicken broth, can of fire roasted tomatoes, bay leaves and thyme to pot. 

3. Simmer for 1 ½  hours. After, take off heat and serve in bowls with drizzle of olive oil.