Whole Wheat Blueberry Breakfast Cake

Yields 12 servings 


1/2 cup Whole Wheat Flour

1/2 cup All purpose Flour

1/2 cup Bran

1 heaping cup fresh blueberries

2 large eggs

1 stick unsalted butter - melted

1/4 cup unsweetened applesauce

1/2 cup cane sugar

2 tablespoons honey

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 teaspoon vanilla extract 


Preheat oven to 350 degrees. 

In a large bowl add all the ingredients except the blueberries. 

With a spatula mix until a smooth batter is created. Be careful to not over mix. 

Add the blueberries and fold them into the batter. 

Pour the batter into a lightly buttered 9 x 13 baking pan or a loaf pan. This recipe can also be made into muffins. 

Bake in the oven for 21-25 minutes, until the center is completely cooked and the top is just golden. 

Remove from oven, allow it to cool for 5 minutes and flip the cake out of the pan. 

Let the cake cool another 20 minutes before cutting. 




Sea Salt Almond Brownies with Coconut Cream 

Yields 9 servings 


1/2 cup bitter sweet or 60% chocolate chips - melted 

1/3 cup unsweetened cocoa 

1 cup all purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 tablespoon pink sea salt + 1/2 teaspoon for garnish

2 large eggs 

1 stick of salted butter - melted and cooled 

1/4 cup whole milk 

1 tablespoon coconut oil 

1/4 cup cane sugar 

1/4 cup brown sugar 

 1 teaspoon vanilla extract


1/2 cup raw whole almonds 

1/3 cup chocolate chips (optional)  

Coconut Cream: 

1 can of coconut milk - place the can in the fridge over night

1/4 cup powdered sugar 

1 teaspoon vanilla extract 


Preheat the oven to 350 degrees, placing the rack in the middle of the oven. 

Lightly butter a glass 8x8 baking dish. 

Melt chocolate chips in the microwave to save time and dirty less dishes. 

Using a microwave safe bowl, microwave chocolate chips for 30 seconds, 

Microwave for another 30 seconds, add the coconut oil and with a spatula stir until all the chocolate chips have melted. 

Microwave the salted butter in a microwave safe bowl for 30 seconds. 

The step listed above can be done in a double boiler. You would add all the ingredients in a bowl, and stir until melted. 

Allow these to cool while you measure the remainder of your ingredients. 

In a large bowl, add the dry ingredients (except the add-ins). 

Add the butter, melted chocolate, 2 eggs, milk, and vanilla extract. 

Stir with a spatula until the yolks are well incorporated and the batter is smooth. 

Fold in the add ins. 

Pour the batter into the baking dish. 

Bake for 19-22 minutes. 

Remove from the oven and allow the brownies to cool for 30 minutes. 

With a sharp knife cut the brownies into 9 servings. Place the dish in the fridge for 1 hour of the brownies to set and the chocolate to become dense.

To prepare the coconut cream:

In a stand mixer with the whisk attachment on, pour the liquid from the canned coconut milk. 

Add about 1 tablespoon of the cream at the top of the can, and the powdered sugar and vanilla extract. 

With the mixer on high, whip it into cream. This will take about 5-7 minutes. 

Using a spatula, scoop the cream on top of a brownie and serve. 

Keep the coconut cream in an airtight container in the fridge for about 10 days. 

This cream also pairs well with fruit or on top of pancakes or french toast. 



 Turkey, Roasted Tomato, Artichoke & Goat Cheese on toast

Yields 2 servings 


2 slices of multigrain bread 

2 tablespoons stone ground mustard

Romaine Lettuce 

6-8 slices of Roasted Turkey (I used Whole Foods Peppercorn Crusted Turkey)

4-5 plum tomatoes (small)

2-3 marinated artichoke hearts - chopped

2 oz of goat cheese 

Flat leaf parsley- for garnish 

Salt + Pepper

Extra Virgin Olive Oil 


Roast tomatoes at 350 degrees for 5-8 minutes, just for the skin to burst. 

Toast bread. 

Spread the mustard on the toast. 

Build the open face: lettuce, turkey, tomatoes, artichoke, goat cheese, parsley. 

Season with salt and pepper, and drizzle olive oil. 

Serve and enjoy! 


Salted Pork Red Wine  lentils


1/2 cup Umbrian lentils (any lentils work) 

1/2 cup wheat berry (this can be swapped with farro or more lentils)

1/2 sweet onion - small dice

1 large carrot- peeled and diced

1 celery stalk- diced

Salted pork - 1 medium slice, make sure to leave it whole 

1/4 cup red wine (always cook with a wine that you would drink, don't use cooking wine)

3 stalks of thyme - leaves removed 

1/2 russet potato - peeled and small dice 

1 1/4 cup stock (vegetable or chicken) 

Salt and Pepper 

2 tablespoons Olive oil 

Fresh flat leaf parsley - minced for garnish 


Place olive oil in a medium sauce pan or a saute pan with a lid. 

Over medium heat, add the onions once the oil is warm/hot. Season with 2 pinches of salt to let the onions sweat.

Once the onions have cooked for 1 minute, add the carrots and celery. Let this cook for another 1-2 minutes. 

Season with salt and pepper. 

Add the salted pork and let this cook for 1 minute. 

Pour the red wine and stir, let this cook off the alcohol for 1-2 minutes. 

Add the potato, lentils, wheat berry, thyme, and stock. 

Bring this to a boil, season again with salt and pepper. 

Cover the pan and lower the heat to low. 

Allow this to cook for 15-17 minutes. 

There may be extra liquid after cooking, remove the lid, turn the heat up to high for 1-2 minutes. 

Allow the liquid to cook off. 

Turn the heat off, remove the salted pork (throw it away it is not edible), add the minced parsley. 

Serve and enjoy! 

*** If you would like to swap turkey bacon or bacon for the salted pork you most definitely can. 

You would dice the bacon before adding it to the pan to cook, and you would leave it in the dish. Salted pork is not edible because it 

is mainly fat and it is not edible. Salted pork is added to dishes during sauting to add a lot of flavor. 

You can also do half salted pork and half bacon! 


Breakfast Brown Rice Cinnamon Cardamon Rice Pudding

Yields 3 servings 


Breakfast never looked so delicious and healthy. Packed with nourishing flavor this makes for a great warming breakfast. 

You can make this recipe the night before and warm it up to serve for breakfast the following morning if you don't have time in the AM.


1/2 cup basmati brown rice

1/4 cup steel cut oats

1 teaspoon ground cinnamon 

1/2 teaspoon cardamom 

1 cinnamon stick

2 tablespoons cane sugar 

1 cup whole milk 

1/2 cup water

1/2 teaspoon vanilla extract 

A pinch of salt


Add all ingredients in a small/medium sauce pan. 

Bring it to a boil, stir so that nothing sticks to the bottom of the pan and burns. 

Cover the sauce pan, lower the heat to lo, and cook for 40-43 minutes, 

Turn the heat off, stir and remove the cinnamon stick. 

Serve and garnish with cinnamon and hazelnuts (any nut pairs well with this recipe) and a side of fruit. 



StrawBerry Tarte Tatin

Yields 6 servings 


200 grams of sugar 

4 tablespoons water 

1 1/2 lbs strawberries - tops cut off and large ones cut in half

2 tablespoons butter- cut into small pieces

1 packet of puff pastry (Dufour Puff Pastry- sold at Whole Foods) 

A pinch of salt 


Preheat oven 350 degrees. 

Line a 8 or 9 inch spring form pan with parchment paper. 

In a sauce pan add the  sugar and water, turn the heat to medium to make a caramel. 

The process to make a caramel will take 5-8 minutes, and keep your eye on it. 

The sugar will melt and begin to bubble, do not stir, you can tip the pan if you want to move it. 

Let this turn a caramel color but not burn (remember to not keep the temperature on high, that will burn the caramel).

Once the caramel has come together, pour half of it on the parchment paper at the bottom of the spring form pan. 

A helpful note, is to place the spring form pan in a large oven proof pan so that when the caramel and strawberries cook it will ooze out in the pan 

and not your oven. Trust me its a mess if it does! 

Now place the strawberries on top of half the caramel, add a pinch of salt and the remaining caramel. 

Work fast in the previous step so that the caramel doesn't stick to the pan. 

Add the pieces of butter.

Now add the puff pastry on top and fold in the overlapping edges. 

Place it in the oven for 35-45 minutes, depends on your oven. 

You are looking for the puff pastry to puff and become golden. 

Remove from oven and carefully, remove the spring form exterior. 

Let it cool. 

You can serve it puff pastry up, or carefully flip the tarte tatin. 

Serve with a scoop of vanilla bean ice cream and enjoy! 


REd wine Mushroom farro "risotto" with pork chops

Yields 2 servings 


2 lean boneless pork chops (this can be done with bone-in as well)

2/3 cup farro 

1/4 cup red wine 

1/4 cup thinly sliced cremini mushrooms 

2-3 dried porcini mushrooms (optional)

1/2 sweet yellow onion - minced 

1/2 yellow onion - sliced 

2/3 cup chicken stock - warm 

1 teaspoon unsalted butter

2 tablespoon freshly grated Parmesan

 1 tablespoon olive oil 

2 pinches of fresh rosemary- minced 

1 pinch fresh thyme 


To prepare the farro "risotto" heat the butter in a sauce pan over medium heat. 

Then add the minced onions, a pinch of salt, let this cook for 30 seconds. 

Then add the mushrooms, salt and pepper, and fresh herbs. 

After 1-2 minutes, add the red wine, bring the temperature to high let this cook for 30 seconds, add the farro and the warm stock. 

Bring this to a boil, cover pan, lower the heat to low and let this cook for 15 minutes. 

Meanwhile slice the onions. 

In a saute pan, heat half of the olive oil, add the onions and salt. 

Let this cook for 5-6 minutes until the onions are tender, then remove from the pan. 

Season the pork chops (both sides) with salt and pepper.

Add the remaining olive oil, and once the pan is hot,  add the pork chops, placing them away from you so the oil doesn't burn you.

Let them cook on one side for 3-4 minutes, then flip and continue cooking for 2-4 minutes, depending on how you prefer to serve your pork. 

Once the farro "risotto" is cooked, bring the temperature up to high, stir constantly and let this boil. 

Add the cheese and stir. 

Turn the heat off, and it is complete. 

Serve the farro "risotto" some onions and the pork. 



Smashed Avo with Spicy Salsa, Poached Egg & Sharp CHeddar

Yields 2 servings


1 1/2 Haas avocados - halved and smashed 

1 tablespoon lime juice 

Salt + pepper

1/3 cup medium salsa (I used 365 Whole Foods brand)

2 large eggs - poached 

Grated Sharp Cheddar for garnish 

2 slices of a nutty and seeded whole wheat bread 


To poach an egg, bring a sauce pan of water (filled half way) to a light boil/simmer. 

Crack the eggs (individually) into ramekins. 

Once the water is at temperature, gently pour in the eggs, one at a time, making sure with a spoon to bring the egg whites close to the yolks. 

Let this cook on a light boil/simmer for 90 seconds. 

With a slotted spoon gently remove and place on a paper towel for the water to be absorbed. 

Season with salt and pepper. 

Toast the bread. 

Smash the avocado and add salt, pepper, and lime juice, mix well. 

Assemble the open face sandwich (avocado, salsa, egg, and cheese). 

Serve and enjoy! 


Roasted Red Pepper & GOat Cheese Ravioli with A Brown Butter Sage Sauce

Yields 4 servings 

Nothing is more romantic than homemade pasta (especially when it is shaped like a heart) and brown butter. 

This meal is satisfying, delicious, and really shows your loved ones how much you truly appreciate them. 

Homemade pasta is a bit of work, but it is work every bite. 

The creamy rich filling pairs so beautifully to a delicate homemade pasta and the deliciousness of brown butter. 

Really, who doesn't love brown butter and pasta?!?! 


1 batch of Red Pepper & Goat Cheese filled ravioli (recipe below) 

3-4 tablespoons unsalted butter (I used President butter) - this is a wonderful French butter! 

1 tablespoon fresh sage - minced 

A pinch of salt and pepper

Fresh Basil -chiffonade 


Heat a large pot of water, once the water begins to boil, add a lot of sea salt. 

Meanwhile in a large skillet pan over medium heat, add the butter (about 2 1/2 to 3 tablespoons). 

Allow the butter to melt, then add the sage, season with a pinch of salt and pepper. 

Bring this to a light simmer, be vigilant of the butter because it can burn. 

Once the color becomes golden, remove it from the heat,  Add another 1/2 to 1 tablespoon of butter, stir. 

You really want to make sure that your pasta water is very well seasoned. 

Add the pasta and allow this to boil for 2-4 minutes, until the pasta is al dente. 

Place the sauce pan back on low heat, warm the sauce. 

Once the pasta is cooked, add the ravioli to the brown butter sauce and 2-4 tablespoons of pasta water. 

Adding the pasta water to your sauce will help to season the sauce and bring the sauce together. 

Gently coat the ravioli with the sauce. 

A key to serving pasta is to warm your plates, this will help to keep the pasta warm while you eat it. 

Serve the pasta, garnish with basil and freshly grated Parmesan cheese. 



Roasted Red Pepper & Goat Cheese Ravioli's 

Yields 4 servings 


2 red bell peppers- roasted, peeled and minced

2.5 oz of goat cheese

1/3 cup whole milk ricotta 

2-3 tablespoons Parmesan cheese - grated 

2 teaspoons salt

1 teaspoon black pepper 

1 fresh batch of pasta dough

(1 1/2 cups all purpose flour, 1/2 cup semolina flour, 3 large eggs, 1 tablespoon olive oil) 


To make the filling, roast the red peppers at 400 degrees for 30-35 minutes. 

You want the skin to blisters. 

Remove the peppers from the oven and place them in a plastic bag for them to steam. 

This will also help to peel the skin. 

After about 5-10 minutes, remove the peppers and peel the skin. 

Mince the peppers, very finely and place in a bowl. 

Add the cheeses and seasoning, with a spatula mix well. 

Roll out the pasta with a pasta machine. 

Dollop 1 teaspoon spaced out on to the rolled out pasta. 

With your finger, gently wet just around the dollop of filling (this will help for the top layer of pasta to stick). 

Place the top layer of pasta over the filling (if the shape is smaller than just fold the top half of the sheet of pasta, if not roll out another sheet of pasta to place on top. 

Gently remove the air bubbles from each ravioli, this will ensure the pasta doesn't pop when you cook the raviolis. 

Cut each ravioli with your pasta cutter or a heart shaped cookie dough (which is what I used for these ravioli, because of Valentine's Day). 

If you are cooking immediately, place the ravioli in a pot of heavily salted boiling water and let them cook for 3-4 minutes. 

If not flour a tray or plate and place each ravioli on it and place them in the freezer to freeze, then an airtight freezer bag and cook when you are ready. 


Pecan Brownie Pots with Warm Chocolate Centers

Yields 2 large ramekins or 4 medium ramekins 


3/4 cup all purpose flour 

1/4 teaspoon baking soda

1/4 teaspoon baking powder 

1/4 teaspoon sea salt 

5 tablespoons unsalted butter - melted 

2 large eggs- room temperature 

1/2 cup 60% chocolate chips - melted + 1/4 cup more for the center 

1/4 cup unsweetened cocoa powder 

2 tablespoons brown sugar 

3 tablespoons cane sugar 

1 teaspoon vanilla extract 

1/3 cup pecans- chopped 


Preheat oven to 350 degrees. 

Melt the butter and 1/2 cup of chocolate chips (either over a double boiler, or in the microwave). 

If melting in the microwave, first melt the butter for 30 seconds. 

Then melt the chocolate chips, 30 seconds, stir then another 30 seconds and stir until the chips melt. 

Let this cool for a minute.

Add all the remaining ingredients in a bowl except the extra 1/4 cup chocolate chips, and pecans. 

Add the melted chocolate and butter to the bowl with the ingredients. 

With a spatula mix until smooth, fold in the pecans. 

Melt the remaining 1/4 cup of chocolate chips. 

Fill each ramekin half way with batter. Pour some of the melted chocolate in the center and with a spatula spread it in the center. 

Cover with some more batter, smooth it out evenly. 

Bake in the oven for 17-20 minutes, depending on the size of your ramekin. 

Remove from the oven, allow it to cool for 5 minutes. 

Serve warm and enjoy! 


Pan seared Pork Chop with Parmesan Risotto and caramelized Onions 

Yields 2 servings 


This is a beautifully delicious and romantic meal to prepare for you and your loved one. 


For the pork chops: 

2 pork chops - pat dry, season well with salt, pepper, and fresh thyme

1 small yellow onion - sliced 

1 tablespoon butter - divide into 2 pieces

For the Parmesan risotto:

3/4 cup arborio rice 

1/2 cup water 

1/2 cup warm chicken stock 

1 tablespoon white wine 

a little less than 1 tablespoon butter - cut into 2 pieces

1/4 cup freshly grated Parmesan cheese 

Salt  + Pepper 


In a wide saute pan, heat the 1 teaspoon butter, over medium heat. 

Once it is melted, add the sliced onions, season with salt, and let them sweat for 3 minutes, then lower the heat to low and let this cook for 10-15 minutes. 

Make sure to stir the onions occasionally so that they don't burn, but let the sugars of onion caramelize. 

Once the onions have caramelized, remove from the pan and keep warm on a plate. 

Don't wash this pan because you will use the well seasoned pan for the pork chops right before the risotto is ready. 

Meanwhile begin the risotto. 

In a medium pan, over medium heat, heat another teaspoon of butter, and lightly toast the arborio rice. 

Add the white wine, and stir well. 

Then add the half a cup of water, bring this to a boil, cover the pan, and lower heat to low. Cook for 10 minutes. 

Meanwhile either microwave the chicken stock or warm over the stove. 

Always add warm broth to a risotto, if you add cool liquid the rice will not cook. 

By adding hot or warm liquid this ensures that the heat will stay the same in the pot, which will allow the rice to cook. 

Remove the lid, and stir, add a pinch of salt, add some chicken stock and stir until the liquid is absorbed. 

Add more stock and stir, repeat this one more time, and this should cook the rice, just right. 

If it is too al dente for your liking, add another and stir/cook for another 5-6 minutes.

The total cooking time should be about 20-25 minutes of the risotto. 

Once the rice is to your liking, turn the heat off, add the remaining butter, and the cheese, add a pinch of salt and pepper. 

Stir and keep warm. 

To prepare the pork chops, heat the onion saute pan with the remaining butter, over medium high heat. 

Sear one side of the pork chops, about 3- minutes

Once it is seared, flip the pork chop and cook for another 3 minutes over medium heat, this will give you a medium- medium well temperature. 

Serve risotto, with caramelized onions and topped with the pork chop. 



TIPS for rolling out pasta 

> Pasta is ready to be rolled out once it has rested in the fridge (wrapped in plastic wrap) for at least 30 minutes.

> Dust your work surface with flour so that the pasta doesn't stick to the surface. 

> Always roll out the pasta dough with a rolling pin until it can nicely fit into the pasta rolling machine, if not it will be 

very difficult and the pasta will become very tough.

> After rolling out the pasta thinner and thinner, lightly flour the sheet of pasta, this will ensure that it won't stick.

> The longer the sheet of pasta the easier it is to work with. 

> If you have a lot of left over scrapes of pasta, don't through them away, roll them up together, wrap in plastic, 

and let them rest in the fridge to roll out again.

> If you are not eating the pasta immediately, flour a plate, or board, and place pasta on it and freeze. 

> Any pasta dough that is on a work surface but isn't being rolled out should be wrapped in plastic so it does not dry out. 

> It is a bit of work to make fresh pasta, but worth every bite!


No-Bake Chocolate cookie Crust Mini CheeseCakes 

Yields 1 dozen mini 



4 Chocolate Cookies - Recipe in November 2015, but you can use any chocolate cookie

3 tablespoons unsalted butter - melted

2 oz cream cheese - room temperature - (I used Philadelphia cream cheese)

1/2 cup whole milk Greek yogurt - (I used Fage Greek Yogurt)

1/4 cup cane sugar 

A pinch of salt 

Strawberries for garnish 


Using plastic wrap, line each mini muffin  with plastic wrap.

Make sure the plastic wrap slightly hang overs each one. This will help to remove them from the tin after they have set. 

It can be done with out the plastic wrap as well. But make sure after the cheesecakes have set you use a knife to scrape 

around the edges to remove each one.

In a food processor place the cookies and melted butter. Pulse the mixer until the cookies have completely broken apart. 

Scoop about 1 teaspoon of the cookie base into the each mini muffin. Press down to make it even. 

In a stand mixer, whip together the room temperature cream cheese, Greek yogurt, sugar and sea salt. 

Let this become nice and smooth. It's best to whip on high for about 1 minutes. 

Then gently fold the cream cheese mixture together to make sure it is nice and smooth. 

Spoon even amounts on top of each cookie base. Smooth the tops with a spatula. 

Place this in the freezer to set for at least 1 hour, best if it is 3-4 hours. 

To garnish, slice pieces of strawberries and place on top. 

Remove the plastic before serving and let the mini cheesecakes sit at room temperature for 5 minutes before you serve them.




Banana Chocolate Heart cake 

Yields 8 servings 

This recipe is a great breakfast cake to make for Valentine's day! 

We tend to over indulge on rich items on this holiday, but this recipe is a great treat that controls fat, sugar, and chocolate.

Enjoy a yummy piece of banana chocolate cake to start your day of love!


2 1/2 very ripe bananas 

1/2 cup unsweetened cocoa powder

1 1/2 cup all purpose flour + extra for coating pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt 

1/2 cup organic cane sugar

1/2 cup chocolate chips (semi sweet/ 42%) - melted and cooled + extra for garnish to drizzle

1/4 cup unsalted organic butter- melted  + extra for greasing pan

2 large organic eggs 

1 teaspoon vanilla extract

1/4 cup powdered sugar for garnish


Preheat oven to 350 degrees. Grease heart shaped pan (or square, loaf, or round pan) with butter and flour, make sure to get rid of the extra flour.

In a large bowl, mash the bananas. 

Melt butter and let it sit at room temperature.

Melt the chocolate chips for 30 seconds at a time in the microwave. 

After the second 30 seconds of microwave, rigorously stir until the chips are all melted.

Add flour, baking powder, baking soda, cocoa powder, salt, vanilla extract, butter, melted chocolate, sugar, and 2 eggs. 

With a spatula, stir well, until the batter in nice and smooth. 

Pour the batter into the greased pan. Smooth the top. 

Bake in the oven for 25-28 minutes, until the center is fully cooked.

Remove from oven and let the cake cool in the pan for 10 minutes, then flip it out onto a cooling rack. 

Once the cake is cooled, drizzle with more melted chocolate and garnish with powdered sugar. 

Serve and enjoy! 




A Simple & QUICK BREAKFast: Whole Grain Granola with Siggi Yogurt

Granola yields 8 servings 

This granola recipe is great to make at the beginning of the week so that you always have a simple and quick 

breakfast option during the week. 

I love using Siggi's Vanilla or Plain yogurt with my granola! It is creamy, rich, yet not extremely caloric. 

Never heard of Siggi??? It is an Icelandic style of yogurt. It's DELICIOUS!

The company uses real ingredients and the containers are perfectly portioned. 

Starting your day with whole milk yogurt and whole grain granola provides you with a good source of 

protein and whole grains. 


1 cup rolled oats

1/2 cup buckwheat groats 

1/2 cup slivered almonds

1/4 cup blanched almonds

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice 

1/4 teaspoon sea salt 

1/4 cup maple syrup 


Preheat oven to 350 degrees and line a baking sheet with foil or parchment paper. 

In a bowl, mix together all the granola ingredients.

Spread evenly the granola on lined baking sheet.

Bake in the oven for 7-10 minutes. 

Make sure to keep an eye on the granola because it can burn quickly. 

I recommend checking on the granola at 7 minutes, and if it need a little bit more time, cook it for 1 more minute, check it again. 

Remember the granola will harden after you remove it from the oven. 

What you are looking for to know if it is ready, is a golden toasted  color. 

Once it is toasted, remove the granola from the oven and allow it to cool for 5-7 minutes.

Place it in an airtight container and place it in the fridge, and that way you have a delicious ready to go breakfast item! 



Smashed Avocado with SPicy Mushrooms, Feta & Cilantro

Yields 2 servings


2 slices of Whole Grain Bread - Toasted 

1 - 1/2 ripe Haas Avocado 

1 tablespoon lemon - juiced

1 teaspoon sea salt 


1/2 cup crimini mushrooms - sliced 

1/2 jalapeno - minced 

1/4 teaspoon cayenne pepper 

1/4 teaspoon chili powder 

1 tablespoon cilantro- minced 

Feta - crumbled 

1 tablespoon Olive Oil 

1/4 teaspoon butter


In a skillet pan, heat butter and olive oil. 

Add the mushrooms over medium/medium-low heat, add a pinch of salt, jalapeno, cayenne pepper, and chili powder.

Let this cook for 5-6 minutes, until the mushrooms have softened. 

Meanwhile, toast the slices of bread.

Scoop the avocado and place in a bowl, add salt, pepper, and lemon juice.

Smash avocado with a fork, until nice and smooth. 

Once the bread is toasted, spread the avocado on the toast, place spicy mushrooms on top, garnish with cilantro and feta. 

Serve and enjoy! 


Baked Chicken "Meatballs" Stuffed with Mozzarella 

Yields 4 servings 


1 lb ground chicken 

1/2 small yellow sweet onion - minced

2 garlic cloves - minced 

1/4 cup red bell pepper - minced

4 large basil leaves - chiffonade 

1 teaspoon anise seeds 

Red Pepper flakes (optional) 

1 teaspoon dried basil 

1/2 cup mozzarella - cubed + extra to top the tomato sauce when ready to bake

Salt + Pepper 

Olive Oil 

Tomato Sauce (I used Organic 365 Whole foods Tomato Mushroom Sauce) 

1/3 cup Parmesan Cheese


Place onion, red pepper, garlic, basil, and seasoning in a large bowl. 

Add the ground chicken and season well with salt and pepper. 

Shape the "meatballs" about 1 heaping tablespoon size. Make a small whole in the center of the meatball and place 

the mozzarella cube in the center and cover it well. 

Place the meatballs in a  baking sheet, drizzle with olive oil. 

At this point you can place the baking sheet with plastic wrap and place in the fridge until ready to bake them. 

Preheat the oven to 350 degrees. 

Evenly pour tomato sauce over the meatballs. 

Top the dish with cubed mozzarella and parmesan cheese. 

Bake in the oven for 20-25 minutes, until chicken is cooked and the cheese has melted. 

Serve 3-4 meatballs per serving over spaghetti, spaghetti squash, or a wheat berry farro medley. 

Serve hot and enjoy! 


Sesame Crusted SAlmon with Sticky Rice and Leeks

Yields 2 servings

To prepare good Japanese style sticky rice it should be done in a rice cooker. 

Rice cookers come with a different style of measuring cup and it differs in the amount than our regular measuring cups.

Please follow the instructions of your rice cooker to prepare short grain sushi rice. 

Another note one preparing Japanese style sticky rice, is that the rice must be rinsed with cold water until the water runs clear.

After rinsing the rice it must be soaked for 30 minutes. Drain the water after soaking,

and then prepare the rice according to the instructions of your rice cooker. 


2 6 oz fillet of wild caught salmon 

1 leek - sliced 

1 tablespoon roasted sesame seeds (white)

1 tablespoon black sesame seeds 

2 tablespoons whole grain mustard 

White sushi rice (1 cup measured by the rice cooker measuring cup)

Liquid according to the rice cooker 

1 tablespoon mirin  (sweetened Japanese rice vinegar)

Salt + pepper 

Olive oil 


Before preparing the salmon begin the process of the rice. 

Rinse and soak 30 minutes before cooking.

Then add the rice to the bowl of the rice cooker, add the correct amount of water according to the instruction manual of 

your rice cooker, add the mirin and 1 teaspoon of salt. 

Close the rice cooker and press the appropriate setting to cook sushi rice.

It should take about 27-35 minutes to cook.

In a mixing bowl add the sliced leeks, salt, pepper, and olive oil. Mix well with your hands.

Preheat the oven to 350 degrees and line a baking tray with parchment paper or foil. 

Place the salmon on the baking sheet. 

Rub the mustard all over the top of the fish, and the black and white sesame seeds. 

Season with salt and pepper and drizzle with some olive oil. 

Place the leeks on the baking sheet with the salmon. 

Let this cook for 8-12 minutes, depending on how you like your salmon cooked.

Serve with the sticky rice and enjoy! 



Yields 4 servings 


3 chicken thighs -diced

2 chicken breast - diced

2 chicken spicy chicken sausages - sliced 

1 chorizo link - sliced 

1 yellow onion - diced 

1 green bell pepper - diced 

1 large sweet potato - peeled and diced 

1 - 2 bunches of dinosaur kale - roughly chopped 

1 can of kidney beans - drained and rinsed 

1 can of black eyed peas - drained and rinsed 

1 tablespoon cumin 

1/2 teaspoon smoked paprika

4 tablespoons olive oil 

1/2-1 cup chicken stock 

Salt & Pepper 


In a large pan over medium heat, heat olive oil, and add the onion. Season with sea salt and let this sweat for 1 minute. 

Add the green bell pepper and cumin. Cook for 1-2 minutes. 

Season well the chicken breast and chicken thighs. There is no need to season the chorizo or chicken sausage, since they are already seasoned. 

Add the protein to the pan and cook for 5-7 minutes. 

The protein will not be cooked all the way, but it will cook later when you stew the dish. 

Add the kale, beans, sweet potato, paprika, and season well with salt and pepper. 

If you want more of a kick in the dish add some cayenne pepper. 

Add 1/2 cup of chicken stock. Bring this to a light boil. 

Cover the pan and lower the heat to low. 

Let this stew on low for 25-30 minutes. You are looking for a light simmer. 

Once it has cooked, you want to thicken the stew, place the lid half on the pan and bring it to a boil. 

Let this boil for 1-3 minutes. Make sure to not have the ingredients stick to the bottom of the pan. 

If you think the stew has become too thick, add some more stock. 

Adjust seasoning and then let the stew sit on the stove top with the lid on and heat off for 1-4 hours. 

The longer this sits the better it will be. 

Serve warm and enjoy! 



Yields 4 small servings 


1 9" pie dough - there is only a crust on the top 

2 cups crimini mushrooms

1/2 cup shiitake mushrooms - sliced 

1 small/medium eggplant - small dice

1/2 small yellow onion - minced 

1 garlic clove - minced

Fresh Thyme leaves 

Salt + Pepper 

2 tablespoons olive oil

4 oz of goat cheese 


Preheat the oven to 350 degrees. 

In a large skillet pan, heat olive oil. 

Add all the vegetables and season well with salt and pepper. 

Let them saute and soften. Cook the vegetables for 7-9 minutes. 

Meanwhile, prepare the pie crust. 

Roll out the pie dough on a clean surface, you want to make the dough large than the skillet, pie pan , or dish you are using. 

Once the vegetables are cooked, place them in the dish you are using. 

Top the vegetables with the goat cheese. 

Place the rolled out pie dough over the the vegetables and goat cheese. 

Crimp the edges to create a decorative edge. If you would like a more golden crust, brush with an egg wash. 

Bake in the oven for 28-34 minutes, until the crust is golden. 

Remove from the oven , allow to cool for 5 minutes, slice and serve.