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Pumpkin Breakfast Cookies

2 cups Oats (quick or rolled) 1/4 cup Ground Flax Seed 2 tsps Cinnamon 1 tsp Nutmeg 1/4 tsp Sea Salt 1/2 cup Pumpkin Seeds 1/2 cup Sunflower Seeds 1/2 cup Dried Unsweetened Cranberries 2 Egg (beaten) 1/2 cup Pureed Pumpkin 1/4 cup Raw Honey 1/4 cup Coconut Oil (melted) Preheat oven to 350ºF (177ºC) […]

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Turkey Pineapple Quinoa

1/2 cup Quinoa 1 cup Water 1 tbsp Extra Virgin Olive Oil 1 lb Extra Lean Ground Turkey 1 tbsp Curry Powder 1/8 tsp Cayenne Pepper Sea Salt & Black Pepper (to taste) 1 tbsp Ginger (peeled and grated) 1 cup Pineapple (cored and sliced into chunks) 1 Carrot (grated) 1 Zucchini (grated) 1 tbsp […]

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Berry Oatmeal Bake

A new twist on oatmeal. So easy and tasty! 2 cups oats (quick or old fashioned) 2 cups unsweetened almond milk 2 Tbsp maple syrup or honey 1/2 cup unsweetened apple sauce 1 tsp cinnamon 2 Tbsp chia seeds 2 cups frozen berries 1/2 cup sliced almonds Preheat oven to 350. Grease 8×8 or 8×10 […]

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Apple Spice Muffins

These muffins are so yummy and I love that they are well balanced. My kids were amazed that they are “healthy”. 1 1/4 cups Almond Flour 1/4 cup Coconut Flour 1/4 cup Ground Flax Seed 1 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Baking Soda 1/4 tsp Sea Salt 2 Apple (cored and finely diced) […]

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Zucchini Carrot Breakfast Muffins

These muffins are sweet, but not too sweet. To me, they are the perfect combo of protein, carbs, veggies and healthy fat for a balanced breakfast or snack. 4 eggs 1/4 cup coconut oil (melted) 3 Tbsp maple syrup or honey 1 Tbsp vanilla extract 1 cup almond flour 1/4 cup coconut flour 1.5 tsp […]

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Thai Veggie Zoodle Bowl

I love Pad Thai and peanut noodle dishes. I’ve been craving a healthier version for a while. This one turned out beautifully. It does require a lot of chopping and prepping but cooking is quick. To be honest, my kids did not like it. Probably too many veggies and flavor. It’s still a keeper recipe! […]

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Chickpea pasta with roasted red peppers and kale

Chickpea pasta with kale and roasted red peppers

I was experimenting with a new pasta (Barilla Chickpea Pasta) and designed this yummy recipe. To be honest, I like the taste and texture of the chickpea pasta but I don’t love it. Definitely serve it hot to help keep the texture soft. Ingredients: 1 box of Chickpea Casarecce Pasta (8.8 oz or 250 g) […]

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Roasted Red Peppers Strips

If red peppers are on sale, I usually buy 6 peppers to make RRP (roasted red pepper strips). So simple… just slice into strips, toss with olive oil, garlic and salt and cook. That’s it. When done, they are like candy. I like to make a big batch and use them in a variety of […]

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Egg cups with leftover veggies

Versatile Egg Cups

I already posted a similar recipe (Mini Frittatas with Spinach and Feta) but this one is more my style (so easy and versatile). Basically, if you ever have leftover veggies (raw, sauteed or roasted), throw them in your egg cups. I also like to add some extra greens, like spinach. Personally, I freeze my fresh […]

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Thai Shrimp Soup

INGREDIENTS: 1 cup uncooked basmati rice 2 tablespoons butter 1 pound medium shrimp, peeled and deveined Salt and pepper, to taste 3 cloves garlic, minced 1 onion, diced 1 red bell pepper, diced 1 cup sliced mushrooms 2 tablespoon freshly grated ginger 2 tablespoon red curry paste 1 (12-ounce) can unsweetened coconut milk 3 cups […]

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