Recipe of the Day

Vegan Pumpkin Chili                                                                                       Nov 19, 2017

2 Tbsp Olive Oil

1 Medium Yellow Onion, diced

2 Cloves Garlic, finely chopped

20171118_0744592 Stalks Celery, chopped

1 Red Pepper, chopped

2 Cups Cubed Butternut Squash

2 15.5 oz Cans Beans of Your Choice, drained and rinsed

1 15.5 oz Can Pureed Pumpkin20171118_075116

1 28 oz Can Diced Tomatoes, drained

½ Cup Fresh Cilantro, chopped

1 Cup Vegetable Stock

2 Tbsp Worchester Sauce   

1 Tsp Cayenne Powder

½ Tsp Chili Powder

1 Tsp Turmeric

Salt & Pepper to taste20171118_080818

Heat olive oil in a stock pot and saute onions and garlic until translucent.  Add celery, squash, and red pepper, let cook 2 or 3 minutes.  Add the rest of the ingredients, combining well, and let simmer on low for at least an hour.  Garnish with chopped cilantro and avocado and enjoy!pumpkin chili



Creamy Vegetable Curry Soup                                                                        Nov 7, 2017


4 or 5 Vegetables of choice-I try to pick colorful ones that will cook together well -chopped

1 Medium yellow onion -diced

2 Cloves Garlic -diced

2 Ripe Avocados20171106_174254

½ Cup coconut water

1 ½ – 2 Cups Vegetable Stock

1 Tbsp Curry Powder

1 Tsp Cumin Powder

¼ Tsp Ginger

1 Tsp Turmeric

Juice from ½ Lemon

½ Cup fresh Cilantro -chopped20171106_180044

Salt and pepper

Saute onions and garlic with 2tbsps olive oil and a pinch of salt in deep dish pan.  Add all vegetables and let cook until tender.  Add vegetable stock, simmer on medium low, uncovered.  Combine avocados, coconut water and all of the spices in a food processor.  Process until smooth.  Add to vegetables, along with lemon juice and cilantro.  Mix well.  If you have an immersion blender, use to puree the soup until creamy.  If not, pour soup back into the food processor and process until creamy.  Serve with garnish of chopped, fresh cilantro.



Delicata Squash and Tomato Vegetable Sauce                                 Sept 15, 2017

1 T Olive Oil

1 Delicata Squash

1 Large Can Diced Tomatoes20170915_121652

1 Medium Yellow Onion, diced

2 Cloves Garlic, chopped

Baby Bella Mushrooms, sliced

2 Carrots, chopped

1 C Garbanzo Beans

1 T Dried Oregano

½ t Dried Ginger

Salt and Pepper to taste

20170911_194947Place the squash on a sheet pan and roast in the oven at 350 degrees for 30 minutes.  While that is 20170911_195728cooking, saute onions and garlic in olive oil until translucent.  Add tomatoes and other ingredients.  Let simmer on low for 10 minutes.  Cut the squash in half and scoop out seeds.  Spoon the meat of the squash into tomato dish and let cook for 10 minutes.  Great with toppings or as an addition to any savory bowl.



Chicken Veggie Soup                                                                                  Sept 14, 201720170913_201734

2 Bone-in Chicken Breasts

1 Yellow Onion, rough chopped

3 Cloves Garlic, peeled

4 C Water

3 Stalks Celery, chopped

3 Carrots, chopped

1 C Kale, off the stalk

½ t ground ginger

½ t ground turmeric

¼ C Apple Cider Vinegar

Salt and Pepper to taste

20170913_194306In an oven proof deep dish pan, combine chicken, onion and garlic.  Cover and cook in oven at 350 degrees for 30 minutes.  Remove from oven and pour in water.  Cook on stove on medium low 20 minutes.  Remove chicken from 20170913_201522broth, add rest of ingredients and continue cooking.  Remove the meat from the bones, add to the soup and let cook for 15-20 minutes.




Massaged Kale and Trail Mix Salad                                                            August 14, 2017

Serves one

Kale leaves off of the stalk

1 C of your favorite Trail Mix – I like mixed nuts and seeds w/cranberries

Grape tomatoes, cut in half


Other vegetables or fruit you might have in the fridge

Dressing –

½ Avocado

Juice from ½ lemon

1/2 teaspoon grated ginger


Tear kale leaves and massage individual leaves in salad bowl before adding other ingredients.  When tender, incorporate other ingredients.

Mix avocado, lemon juice and grated ginger in separate bowl.  I use my hands to mix this to a creamy consistency.  Top salad and enjoy!




Simply Homemade Hummus                                                                         July 8, 2017

grain free tortillas

1 can garbonzo beans, drained, reserving ¼-½ cup of the liquid

sunflower seed tahini -½ C sunflower seeds, olive oil to taste

Zest of whole lemon

juice from whole lemon

2 large cloves of garlic, peeled

2 tbls ground cumin

1 tsp salt

1 tbls of paprika

1 tbls of ground mustard seed

Rinse beans well, making sure all of the foam is gone.  

For tahini: grind  sunflower seeds in food processor, slowly pour Olive Oil while processor is running for a smooth liquid consistency.  The tahini should coat the bottom of the processor.

Combine all ingredients in food processor with the tahini.  Blend until smooth adding in the reserved liquid as needed.  Spoon into serving bowl and garnish with any choice of the following.   

paprika, fresh chopped herbs, lemon zest

Serve with fresh vegetables



Steel Cut Oats Peach Cobbler                                                                         June 29, 2017

4 C Fresh  Local Peaches

⅛ C Organic Sugarcobbler out of stove

½ C Organic Coconut Oil w/Organic Buttery Flavor

1 C Trader Joe’s Quick Cook Steel Cut Oats

½ C Organic Sugar

1 ½ tsp Baking Soda

¾ C Whole Foods 365 Organic Coconut Milk

Dash of Salt

peach-cobbler-1.jpgPeel and slice peaches.  Combine with ⅛ C sugar in a bowl, let stand while preparing other ingredients.  Melt coconut oil in 12x8x12 baking dish, set aside.  Combine  oats, sugar, baking powder and salt in a mixing bowl.  Add coconut milk and mix well.  Pour batter into melted coconut oil.  Do not stir.  Pour peaches evenly over batter, but do not stir.  Bake at 375 degrees for 50 minutes.  Enjoy!

Pair it with some plain Greek Yogurt for a tasty breakfast!





Fajita Lettuce Wraps                                                                                                  June 20, 2017

1 lb Chicken Tenders, sliced in strips

1 Sweet Onion, sliced on the sideIMG_20170619_210649_404

2-3 Garlic Cloves, peeled and chopped

3 Peppers, different colors, sliced

Juice of ½ Lemon

2-4 Tbsp of my Southwestern Rub Seasoning

Salt and Pepper to taste

Olive Oil

Romaine Lettuce Hearts

Avocados, sliced

Grape or Pearl Tomatoes diced


20170619_173319Cut onions on the side slice, instead of the rounds or half rounds.  Add to saucepan of heated olive oil along with garlic.  Sprinkle with a pinch of salt and let cook for 2 or 3 minutes, stirring occasionally.  Add peppers, lemon juice and ½ of the Southwestern Seasoning.  Stir and let cook for 2-3 minutes.  Don’t overcook the vegetables.  Add the chicken, pinch of salt and 
20170619_175117pepper and the rest of the seasoning.  Cook all together for 7-8 minutes or until the chicken is fully cooked.  


I like Romaine lettuce because it holds up, is easy to manage and gives a bit of crunch -kind of like a taco shell.  Serve in a lettuce leaf, topped with avocado and tomato.




Kale and Mixed Green Pesto                                                                                June 15, 2017

AL fresco2

This recipe is a combination of my recipe from cooking school in Italy and a few ideas I’ve gotten from  different ways to make pesto.  Thought I‘d experiment, and I think it really is a great combination.  Feel free to play around with it and make it your own!

8 oz Kale, torn off of the stalk

1 c Arugula and Parsley Leaves, combined

Juice from ½ lemon

½ c Sunflower Seeds or Pine Nuts

2-3 Cloves Garlic, peeled

2-2 ½ c Pecorino Cheese, grated

4 c Olive Oil

Salt to taste



Process all greens in food processor until finely chopped.  Add the rest of the ingredients but the olive oil.  Process until everything is combined and slowly begin to drizzle olive oil while processing.  Continue until everything is mixed and the pesto is smooth.  It will be thick at first, but let it rest and the ingredients will pull together and soften.

Note: I use sunflower seeds, but you can also use pine nuts, or both!  The most important ingredient, to me, is the Pecorino cheese.  It has a more robust flavor than Parmesan, and gives the pesto more flavor.  It seems to be the cheese of choice where I was in Italy.  Be careful with the salt, because Pecorino is salty.




Raw Date Nut Butter                                                                                             May 22, 2017

Raw nuts of choice
Finely ground
Trader Joe’s Medjool Dates
Add dates to nut mixture with water
Process until smooth

1-2 Cups Raw Nuts of your choice

16oz Whole Medjool Dates – I prefer Trader Joe’s, pitted and cut in half

Raw Date Butter with Sliced Apples  Perfect Start to the Day

½ Cup Warm Water

Place nuts in food processor.  Process until nuts are finely ground.  Add dates  and pour water over ingredients.  Process until smooth.  I sometimes add sunflower seeds with the nuts, or you can mix several nuts together.  Don’t over process nuts before adding dates.




Caramelized Onions and Carrots                                                                         May 20, 2017


1 Medium Sweet Onion

2-3 Carrots of Many Colors , grated into thin strips

2 Tbsp Olive Oil

1/4 Cup Apple Cider Vinegar

1 tsp salt

Slice onion in thin rounds.  Heat olive oil in skillet.  Put onions and carrots in skillet.  Pour apple cider vinegar into pan and add salt.  Turn heat to low and let simmer for 20-30 minutes, stirring often.  When onions and carrots have cooked down and thickened, they are ready!  Pairs well with a full bodied meat of choice.








%d bloggers like this: