Antioxidant Cherry Berry Smoothie


Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!



  • 2 handfuls spinach or chard (about 2 cups)
  • 1 cup fresh or frozen pitted cherries
  • 1/2 cup fresh or frozen blueberries
  • 1 cup milk of choice (I use unsweetened almond milk)
  • 1 tbsp chia seed (optional)
  • 1 scoop vanilla protein powder (probably optional, but if you omit this, you may need to add more fruit to keep the spinach from overpowering the flavors)


Place all ingredients into a blender and blend until smooth.


Granola Breakfast Cookies


Oat-y goodness like this is just good to have on hand.


These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.


To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.

DSC_0282  DSC_0285

But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!

I can tell these are going to be a staple in my kitchen from now on.


Use gluten-free certified oat products for that option
Makes 8 large cookies

  • 1 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup oat flour
  • 1 tsp baking powder
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 heaping tsp cinnamon
  • 2 tbs ground chia seed (or ground flax)
  • 2 tbs coconut sugar
  • 1 tbs maple syrup (or other liquid sweetener)
  • 1 tbs coconut oil, liquid
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1 ripe banana, mashed


Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!


Summer Stonefruit and Arugula Salad with Lemon Honey Vinaigrette


It seems all I want to eat in the summer is salads. That and fresh fruit.

It’s only natural that I eat a lot of salads that feature fresh fruits. 😉



Serves 2

  • 4 cups fresh arugula
  • 1 ripe peach or necta rine
  • 1 cup cherries (any type will work)
  • 2 oz goat cheese (about a scant 1/4 cup crumbled)
  • 1-2 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • 1-2 tsp honey
  • salt to taste
  • lemon pepper (optional; can use black pepper too)


Chop the peaches and cherries and arrange them on top of a bed of arugula. Crumble the goat cheese on top. To prepare the vinaigrette, whisk together the oil, lemon juice, honey, salt, and pepper until smooth. (You may need to heat the honey slightly until it whisks smooth). Drizzle the dressing over the salad and enjoy!


Sweettart Strawberry Peach Smoothie


It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.

So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!



Serves 2

  • 1 1/2 to 1 2/3 cups frozen peaches
  • 1 cup frozen strawberries
  • 2 tbs chia seed (optional, but really good)
  • 1 scoop vanilla protein powder (optional)
  • Just enough milk to run the blender smoothly – I used unsweetened coconut milk


Add all ingredients to a blender and blend until smooth.

Quick ‘n’ Easy Creamy Broccoli Potato Leek Soup


I hope everybody had a lovely Christmas and New Year’s. Here’s a comforting, healthy, and flavorful soup perfect for these post-holiday relaxing days.


This humble little soup is amazingly delicious…I sent it with my husband for lunch one day, and the first thing he said when he got home was ‘That was the best soup ever!’ Quite a testament. 🙂


Ser ves 3-4

  • 2 small heads broccoli, chopped
  • 2 medium russet potatoes, chopped
  • 2 leeks (chopped, white parts only) and 1/2 shallot, chopped (or 2/3 cup chopped onion)
  • 1 tbs oil
  • 3 cups water or broth
  • salt or a seasoning mix like Herbamare (omit or use sparingly if you use broth)
  • Freshly ground black pepper


In a medium pot on medium-high, heat the oil and sauté the onions (or leeks and shallots) until soft. Add the potatoes and broccoli and cook for another couple minutes. Then add the water or stock and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes, or until the vegetables are tender. Puree the soup in a blender. Season to taste.

I served this with my favorite spelt flax crackers for a light meal, or with a protein for a heartier one.DSC_0201_2

Three Quick ‘n’ Easy Tartines


These just kind of happened the other day…I was making soup for my husband and I, and, because we were starving, I wanted to do a quick snack to tide us over til the soup was ready. I thought I’d share them with you in case you needed yet another New Year’s party appetizer idea. 🙂


I used Acme Bread Company’s Whole Wheat Walnut Levain. So tasty.

Pomegranate-Basil Tartines


Layer up:

  • A slice of your favorite bread or crostini
  • A thin smear of low fat cream cheese or Neufchatel cheese
  • Pomegranate seeds
  • A little fresh basil or fresh mint

Avocado-Radish Tartines


Layer up:

  • A slice of your favorite bread or crostini
  • A thin smear of low fat cream cheese or Neufchatel cheese
  • Sliced radishes
  • Sliced ripe avocado
  • Kosher salt

Apple-Cream Cheese Tartines


Layer up:

  • A slice of your favorite bread or crostini
  • A thin smear of low fat cream cheese or Neufchatel cheese
  • Thin slices of apple (I used Gala)
  • Freshly ground black pepper (don’t leave this out….yum)