Mediterranean Savory Oatmeal


There are times when nothing less than a savory, satisfying, umami breakfast will do. Yet I also have this undying devotion to all things oats.

Enter savory oatmeal. Continue reading


Carob, Cranberry, and Coconut Spelt Pancakes

Just in case you weren’t excited that it’s friday, I thought I’d give you something else to look forward to about this weekend…the most amazing pancakes!


I usually make pancakes with spelt flour because I love the fluffy nutty texture, and the coconut made these so moist and buttery. I think carob is amazing in it’s own right, and is not an ersatz chocolate. ๐Ÿ™‚ You could, I think, substitute cocoa powder for carob in this recipe, but you might need to add a sweetener because cocoa is more bitter than carob.


Serves 4, or a hungry 2 ๐Ÿ™‚

  • 1 cup spelt flour
  • 1/4 cup carob powder
  • 2 tsp baking powder
  • pinch sea salt
  • 1 can coconut milk (light or full-fat will work)
  • 1 tbs coconut oil + extra for cooking
  • 2/3 cup dried sweetened cranberries


Mix the dry ingredients well. Add the liquid ingredients and mix thoroughly. In a skillet over medium-high heat, melt a little coconut oil and then drop heaping tablespoonfuls of the pancake batter. After a couple minutes, when the cakes are bubbly on the surface and browned around the edges, flip with a spatula and cook another couple minutes. Repeat for the whole batch.

Serve with a smudge of coconut oil or butter and pure maple syrup. And coffee, of course. ๐Ÿ™‚

Secret Ingredient Creamy Artichoke and White Bean Dip

White bean and artichoke dips are such a classic. My version is heavy on theย garlic, tangy from the lemon, and is super creamy and protein-dense thanks to……tah dah! You guessed it – your favorite coagulated soybean curd! Is there anything tofu can’t do?

If you aren’t particularly a fan of that characteristic tofu flavor, not to worry. You can’t taste it at all. It just lends a thick creamy texture and amped-up nutritional profile to this dip.



Note: I recommend using MoriNu tofu because it has a milder aftertaste. I have also made this dip with other tofus, including extra firm and firm ones, and it works fine! You just have to up the salt and garlic a little to cover the taste. Make sure you drain and press if you’re not using MoriNu brand, and only use about 2/3 to 3/4 of the package.


Makes about 2 cups (it goes fast!)

  • 1 can white beans (or 1.5-2 cups cooked)
  • 1 12.3-oz package MoriNu tofu, lite or regular, firm or silken (see note above)
  • 1 6.5-oz jar marinated artichoke hearts (I like Cara Mia and International Passport Specialties brands)
  • 3 plump cloves garlic, chopped
  • 1/2 tsp paprika
  • 3/4 tsp coarse sea salt (or to taste)
  • 2 tsp lemon juice (or juice from artichoke hearts jar)
  • lots of freshly ground black pepper, to taste
  • optional: zest of one small lemon or a drop of lemon oil


In a food processor, add the beans, tofu, artichoke hearts and garlic, and give it a whirl!


When smooth, add the spices and lemon juice. Pulse to incorporate and adjust to taste.

Serve with fresh cut veggies, chips, crackers, etc. Also great as a sandwich spread!

3 Minute Pumpkin Spice Fudge

Oh boy am I excited to share this one with you! I am fairly obsessed with all things pumpkin, and with Mexican chocolate, so this seemed like a match made in heaven. Could it get any better than a fudge recipe with less than 5 ingredients, less than 5 minutes to prepare, healthy (well, at least healthier than other fudges), and free of butter/cream/dairy, added sugar, and artificial ingredients?

Some exciting serving ideas:

  • Pumpkin Spice Fudge Frosting: increase the pumpkin puree, decrease the chocolate chips, and add a little liquid sweetener. Perfect with a vanilla spice cake!
  • Pumpkin Spice Fudge Pie: Double or tripe the recipe and use it to fill a pie crust. Top with whipped cream of course!
  • Pumpkin Spice Fudgepops: Fill popsicle molds with this recipe and freeze


Makes about 12 1-cubic inch pieces

  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup dark chocolate chips, melted (see note below)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp cinnamon (to taste) and a dash of nutmeg (can substitute pumpkin pie seasoning)
  • optional topping: coconut, chopped nuts, extra cinnamon, or mini chocolate chips.


Melt the chocolate chips. [Note: It’s best to use a double boiler on a stovetop, but I usually use the microwave, which works fine as long as you’re very careful not to scorch the chocolate. My method: Heat the chips for 1 minute on high. Stir. Heat at 20 second intervals, stirring between each. After the 3rd or4th interval, the chips will be entirely melted after you stir.]

In a food processor, combine pumpkin, melted chocolate, spices, and cocoa powder. Process until smooth.

Pour into a glass dish or onto wax paper, and shape as you’d prefer. Sprinkle on any toppings you’d like.

You can enjoy it immediately, or refrigerate for a while (30 minutes or more) to allow it to firm up a bit.

I hope you like this! It turned out way better than I would have guessed. Also note, you can make a half or quarter recipe for just enough for 1 ๐Ÿ˜‰