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Collard Greens with Smoky Jackfruit Recipe


You either have to eat or make collard greens if you're living in the south -- it's a culinary rite of passage.



4 bunches of collard greens
1 container of Edward & Sons Unseasoned Jackfruit
1 large yellow onion
1 tbsp of vegetable oil (for caramelizing onions)
1 tbsp of balsamic vinegar
1 tsp of paprika
2 tbsp of vegetable oil
2 tbsp of apple cider
1 tbsp of garlic powder
3 cups of low sodium vegetable broth
2 tbsp of liquid smoke
1 second spray of organic canola oil
1/8 tsp of salt

Kitchen Tools:
Large pot, crock pot, salad spinner and measuring spoons

Nutritional Value
Serving: 1 cup | Recipe Serving: 8 people max.

Calories: 130 | Total Fat 6.7g | Saturated Fat 0.6g | Cholesterol 0mg | Sodium 65.8mg | Total Carbohydrate 15g | Dietary Fiber 9.1g | Total Sugars 2.3g | Protein 5.8g

Prep Time: 1 hour 30 minutes | Cook Time: 8 hours

Step 1: Caramelize Onions


1. Turn stove to low-medium heat.
2. Slice onions in half from stem to root and cut into thin slices. Here's a quick video, reference Method 1
3. Add 1 tbsp of vegetable oil, onions and balsamic vinegar.
4. Stir every 15 minutes for one hour.

Step 2: Strip, clean, dry and cut collard greens


1. Separate the leaves from the stems. Here's a video on how to prep the collard greens without a knife.
2. In batches, submerge the greens in water and rinse about two to three times.
3. In batches, spin the greens dry and place on a clean paper bag to dry.
4. In batches, stack leaves and cut into 1-2 inch strips.

Step 3: Season the collard greens


1. To the caramelized onions, add paprika, garlic powder and vegetable oil and stir well.
2. Add collard greens and carefully fold, so all seasoning coats all the leaves.
3. Add apple cider and vegetable broth and fold in.
4. Transfer collard and broth mixture to crock pot and cook on low for 6 hours until desired tenderness.

Step 4: Flavor jackfruit


1. Take all the jackfruit out of the packaging and squeeze it to remove excess liquid.
2. Place the jackfruit evenly in the same pot used to caramelize onions and sautee collard greens.
3. Drip liquid smoke evenly and sprinkle salt evenly over the jackfruit and stir.
4. Leave in pot and cook on low heat setting for 30 minutes.
5. Spray one second of the canola oil on the jackfruit mixture.
6. Put in a bowl and store in refrigerator for 6 hours (same time the collards take to tenderize).

To serve, turn crock pot to low and when it's warm enough add the smoky jackfruit and fold in carefully. Serve warm to eight people.

Recipe notes and tips:

I made this recipe for a Thanksgiving potluck luncheon at 12PM. It made more sense to get the greens in the crock pot the night before and finish it the next day. The bonus of doing this is that the greens and jackfruit will be soaking the flavors overnight.

The night before, I simmered the collards around 7PM for three hours on low, turned it off, stored it in the fridge. I woke up in the morning, and turned the crock pot on to low heat for three hours before the luncheon.

Traditionally, collard greens are made with pork in the form of bacon or ham hocks. Knowing that pork provides fat and salt to our taste receptors, I came up with sprinkling a pinch of salt and a spray of oil to season the jackfruit for a "stealthy" plant-based swap.

To ensure that the jackfruit pleases your beloved meat lovers' palate, pick out the seeds from the mixture and fold it into the collard mixture before you serve it. Doing this will also differentiate the jackfruit's flavor and texture from the collards.

Nutritional Value
Serving: 1 cup | Recipe Serving: 8 people max.

Calories: 130 | Total Fat 6.7g | Saturated Fat 0.6g | Cholesterol 0mg | Sodium 65.8mg | Total Carbohydrate 15g | Dietary Fiber 9.1g | Total Sugars 2.3g | Protein 5.8g

Source: Very Well, The World's Healthiest FoodsEdward & Sons and Sprouts Farmers Market.

If you have any questions, please comment below.

Happy holidays and prepdays!