November 02, 2015

truffled gnocchi with peas and chanterelles

this was such a rich, delicious, earthy-tasting dish.  chanterelles are in season right now so it's the best time of year to try this out.  it feels like a fancy comfort food. 
i didn't fuss with making the gnocchi from scratch--it can be found at world market.  instead of boiling, i cut mine in halves or fourths and browned them over medium high heat before mixing them in right at the end.

i found it at


2 tbsp. extra-virgin olive oil
10 oz. mushrooms, preferably chanterelles, roughly chopped
2 cups heavy cream
34 cup peas, fresh or frozen
2 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 tbsp. finely chopped chives
Heat oil in a 12" skillet over medium-high heat. Add mushrooms to skillet and cook, stirring occasionally, until light brown, about 5 minutes. Raise heat to high; add cream, peas, and thyme and cook, stirring occasionally, until cream reduces by half. Season mushroom sauce with salt and pepper and remove skillet from heat. Boil gnocchi in the salted water until they float, about 2 minutes. Using a slotted spoon, transfer gnocchi to mushroom sauce, add chives, and toss to combine.

October 01, 2015

shepherd's pie

this is the way i prepare this comfort food recipe.  good way to use up mashed potatoes after a big, holiday meal.

ingredients and directions

1 lb ground meat--i mixed pork, beef and turkey
1 can tomato soup (with a couple tablespoons of water to rinse down the sides of the can and pour that in with it)
2 cans green beans, drained
layer of roasted garlic mashed potatoes*
shredded cheese

brown meat over stove and drain fat.  add tomato soup and mix to warm.  spread into an 8 x 8.  spread green beans, then potatoes, then cheese and bake @ 425 until bubbly and cheese starts to brown.

*roasted garlic mashed potatoes

4-5 potatoes (any variety will work, i think)
1/2 bulb roasted garlic**
1/2 teaspoon horseradish
salt to taste
butter or margarine to taste
mix of milk and buttermilk to get the right consistency

boil and mash potatoes.  add all other ingredients and whip with a mixer til fluffy.

**roasted garlic

cut the tip off a bulb of garlic without peeling off the skin.  drizzle with a little bit of olive oil.  wrap in foil, leaving a little bit of air between the top of the bulb and the seal you create when you fold the foil over.  roast @ 400 for about 40 min.  let cool.  getting it out is super obnoxious because it takes forever since you have to peel it apart clove by clove.  i suggest wearing gloves for that part or, trust me, you will regret it!

September 20, 2015

dried blueberry granola

you know when you've finally made up your mind to do that thing you've been putting off and thus absolutely nothing will stop you from getting it done today?  well, that's what happened this morning.  i've had all the ingredients to make some sort of granola and this morning was the morning.  so nevermind that i had to crush my own cardamom seeds or mix oils--i was making this stuff or else!  i'm glad i did because it really turned out delicious!

as a side note, i've given up trying to trick myself into thinking granola is healthy.  it has some healthy ingredients, but it will never be yummy and low fat.  just deal with it, right?  okay.

i started with this recipe as a base and worked my own thing from there.


5 C oats
1 1/2 C puffed rice cereal
1 1/2 C crisp rice cereal
1/3 C flax seeds
1/3 C sunflower seeds
1/3 C pepitas
3/4 t freshly ground cardamom
3/4 t cinnamon
dash salt
2 C coarsely chopped pecans
1/2 C coconut oil
1/2 C oil
1 C maple syrup
2 t vanilla
2 generous handfuls dried blueberries


toss together all dry ingredients in a large bowl.  melt coconut oil over medium heat, take off heat and whisk in remaining ingredients.  pour over oat mixture and mix til evenly coated.  spread evenly onto two cookie sheets lined with parchment paper.  bake @ 350 for 30 min, mixing once after 15 min.  let cool and add blueberries.  try not to overeat every morning like me!!

September 19, 2015

pumpkin bars

again, another thing you want just like your mom made them growing up.


2 C sugar
4 eggs
1 C oil
1 small can pumpkin
1 t vanilla
2 C flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t pumpkin pie spice
1/2 C walnuts or pecans (optional)


cream sugar, eggs and oil, then add all other ingredients in order.  pour into a greased cookie sheet and bake 15-20 @350. 

let cool and frost with the following, whipped til fluffy:

6oz cream cheese, softened
3 T butter, softened
1 1/2T milk
1 t vanilla
3 C powered sugar

frozen mango cream pie

one of my roommates from college made this and i've never forgotten about it--so super yummy!

combine and bake the following @ 375 for 8 min:

1 1/4 C graham cracker crumbs
2 T sugar
3 T butter

puree 3 peeled and chopped mangoes with 1/2C sugar and 1/4 C lime juice.

then, cream 8oz cream cheese (softened) and 3/4 C sugar until smooth.

slowly blend puree into cream cheese mixture and beat well.  then fold in cool whip with a spatula.  pour mixture onto crust, cover and freeze at least 4 hours.

toss together 1 large chopped mango, 2 T sugar and 2 T lime juice and spoon atop the pie before serving.

chocolate caramel brownies

anyone that knows me knows my food weakness in a major way is brownies.  this recipe is the devil i often entertain...thanks to my old college friend, jenny.

if you are interested in making these even more decadent, just top with your favorite french vanilla ice cream, burnt almonds and your favorite fudge.  you're welcome!


1 pkg caramels (about 50 wrapped pieces)
1 C evaporated milk
1 german chocolate cake mix
1/2 C melted margarine
1 C chopped nuts
1 12oz pkg chocolate chips


put caramel and 1/3C evaporated milk in a pan in the oven @ 250 until melted.  mix cake mix (as-is), margarine, remaining milk and nuts together.  spread 1/2 cake mixture in greased 9 x 13 and bake @ 350 for 6 min.  sprinkle chocolate chips, then caramel mixture, then remaining cake mix mixture and bake for 15 min @ 350.

date n' nut candy

after i just wrote in a previous post that i generally like to make healthy stuff, i'm about to post 4 desserts!  this is one from my friend from california, amy.  thanks, amy!

ingredients and directions:

combine 1 1/3 stick butter and 1 stick nucoa brand margarine (or other completely non-dairy margarine) in a pan and melt over medium heat.  add 1 C light karo syrup, 1 C dates (peeled, pitted, chopped then soaked in water and microwaved 30 seconds to separate).  bring to a boil, then add 3 C sugar and 1 1/3 C brown sugar a little at a time.

cook to softball stage and add 4 C chopped pecans.  cook to firmball stage (250 degrees), take off heat and add 1 t vanilla.  pour into a very well greased 9 x 13 and cool--but not all the way!!  cut and roll in wax paper when still warm.


fits in an 8 x 8, double for a 9 x 13.  30 min @ 350.


1 C corn meal
1 C flour
1/4 C sugar
1 T baking powder
1 t salt
1 1/4 C milk
1/3 oil
1 egg, lightly beaten

pomegranate salad

it is not thanksgiving for our family without this jello salad.  don't shrink away because i mentioned the word "jello."  guaranteed, this is not your typical jello sald.  give it a try, you might just like it...


6oz raspberry jello
2 C hot water
1 pkg frozen strawberries, thawed and drained
13oz crushed pineapple, drained
2 apples peeled and chopped (one tart and one sweet is best)
2 bananas, mashed
1/2 C walnuts or pecans, chopped
2 C pomegranate seeds


pour jello packet into a 9 x 13.  pour in hot water and stir until completely dissolved.  add all other ingredients and mix.  let set in the fridge for about 4 hours.

once set, top with the following:

whip these topping ingredients together:

1/2 pt. sour cream
3oz cool whip
1 1/2 oz cream cheese, softened

baked beans

for the most part i try to make healthy stuff (unless, of course, i want an unadulterated cookie or pie), but for baked beans...they're just better with way too much sugar and a bunch of bacon!!

i got this recipe from my mother-in-law.  i prefer the flavor and texture that results from cooking it in the oven, but it can be done in the crock pot as well.  also, add green peppers (and sauté with the onions) if peppers are your thing and you want to add a little kick.


2 large cans pork and beans
1 lb (or a little bit less) bacon, cooked and diced
1 large onion, diced and sautéed til almost done
1 1/2 C ketchup
2 medium cans pineapple tidbits
2 T worchestershire


cook in the crockpot until you're satisfied, or pour into a cookie sheet and bake for 3 hrs @ 250, stirring occasionally.

fruity pasta salad

a good crowd pleaser at a summer bbq.  any small-cut pasta will work except bowtie.


2 C celery, sliced
4 C cooked pasta
4 C apples, diced (a variety is always best)
4 C grapes, halved
1 20oz can pineapple tidbits, drained
2 small cans mandarin oranges, drained
1/2 C (or more) almonds, chopped and toasted
a couple dashes salt

toss together with the following dressing:

blend these dressing ingredients:

1/4 C red wine vinegar
1/4 C sugar
1/2 C miracle whip
1 C light mayo

stuffed chicken breasts

there are so many ways to stuff chicken.  sometimes you just want them the way your mom made them growing up.  this is how my mom made them growing up.  ;>


4 boneless chicken breast pieces
1 can cream of chicken soup
2 C shredded cheddar
2 C crushed rice krispies cereal
1/4 C melted butter


fill each chicken breast with a heaping spoonful of cream of chicken and a small handful of cheese.  roll in butter and into the crushed cereal.  lightly grease an 8 x 8 and place breasts folded in half inside.  sprinkle with remaining cheese and paprika.  bake about 30 min @ 350.

September 17, 2015

chicken with balsamic vinegar

this is something my roomie and i tried for the first time in college and it's stuck around all these years.  something new and different to do to chicken.

chicken breasts are so thick.  this recipe is calling for 3-4 pieces of chicken, so maybe one to two big breasts sliced in half or even thirds to make thinner.


3-4 medium-sized boneless chicken breasts
1 T onions, chopped
4 T balsamic vinegar
1 1/2 C chicken broth
5 sun-dried tomatoes, chopped
2 t marjoram
salt and pepper

ingredients for pasta

a little less than a 1/4 C olive oil
a little less than a 1/4 C balsamic vinegar
1-2 cloves garlic, minced
1 T dried parsley
1 t dried basil
1-2 pinches red pepper flakes


cook pasta of choice.  linguini or fettuccini work well.  meanwhile, sauté chicken in about 1 T melted butter, sprinkle with salt and pepper, remove from heat and cover to keep warm.  sauté onions until clear; add vinegar and bring to a boil.  boil about 3 min or til reduced to a glaze, stirring.  add broth and boil til reduced to 1/2 C.  add sun-dried tomatoes and marjoram.  remove from heat and stir in 1 T butter and the chicken.

drain and rinse pasta.  mix pasta ingredients in a bowl and stir into the pasta.  serve chicken and pan drippings over pasta.

homemade almond roca

this is the reason i literally gain at least eight pounds every holiday season!


1 C butter
1 1/3 C sugar
1 T karo syrup
3 T water
1 C finely chopped almonds
18 oz your favorite chocolate, melted (i use milk for this one)


cover a large surface that can get hot with wax paper and generously butter the wax paper.  in a heavy-bottomed pot, melt butter over medium-high.  add sugar, syrup and water.  cook, stirring often until it reaches hard crack. 

pour onto the wax paper and let sit about 3 minutes.  spread half of the chocolate onto the toffee and sprinkle with half of the almonds.  gently flip toffee over and repeat on the other side.  let it completely cool, then crack into pieces and try not to get sick from eating too much of it!!

fondant or pecan log

this is another Christmas chocolates tradition.  my favorites are orange-flavored and chocolate-covered cherries, but the possibilities are endless!  if you've never made fondant before, i suggest either finding a tutor or trying to find a video on youtube.  it's tricky and takes a lot of practice.  it also requires a large surface on which you can pour boiling liquid (like a marble slab) and an extra-wide wooden paddle and a dutch oven or other heavy-bottomed pot.


4 C sugar*
1 C cream
1/2 C whole milk
2T white karo syrup
2T butter, divided
pinch salt

*if making a pecan log, use 2 1/2 C white sugar and 1 1/2C brown sugar


slather the marble slab with butter.  in heavy-bottomed pot, add sugar, cream, milk, syrup and 1 T butter.  cook over high heat until it boils, stirring constantly, whilst continually wiping the sides of the pot with water (using a basting brush) to keep sugar crystals from building up.  once it boils, turn down to medium and cook until soft ball.

pour a large circle on the outermost edges of the slab and then pour the remaining liquid inside the circle.  dot with the remaining butter and sprinkle with the vanilla.  let sit 5 min.

vigorously whip the candy in a back and forth motion, being careful to include all the candy each time.  continue until it begins to change shape and changes into a soft solid, bright white, creamy ball of yumminess.  chill in the fridge at least 30 min.  then add flavoring/nuts/cover cherries, etc and roll into whatever shapes you choose.  chill again until ready to dip in chocolate.

*if making a pecan log, roll into a log and cover with toasted pecans, wrap with plastic wrap and chill until ready to serve.

September 16, 2015

sweet and sour sauce

i use this frequently for a quick stir-fry with my favorite stir-fry veggies and either chicken, shrimp or pork.

ingredients and directions

throw it all together and whisk well:

2T cornstarch
1/2 C sugar
1/4 C vinegar
1/4 C pineapple juice
2 t soy sauce
1/4 C water


this is a classic recipe you can probably find anywhere.  i just want it on my site for quick reference.  fresh pesto is the best pesto!

ingredients and directions

throw the following in a blender and blend til blended :>

4 cloves garlic
1/2 C pine nuts
2 C fresh basil, tightly packed
1/2 C olive oil
1/4 C grated parmesan
3/4 t salt
1/2 t pepper
a couple shakes dried parsley and dried pepper flakes

johansen's favorite stuffed mushrooms

i confess i don't remember who the johansens are, but i know they are a friend of a friend and deserve their name accredited to this delicious appetizer.  gosh, i haven't made these in a while--i might just be grabbing some mushrooms next grocery trip.


8-10 large mushrooms, stems pulled out and finely chopped
1 T butter
1/2 bunch green onion, finely sliced
1/4 t worcestershire
1/2 C bread crumbs, finely ground
1/2 C sharp cheddar, finely grated
salt and pepper to taste
2 T water


sauté stems in melted butter with onions.  let cool then stir in everything else except water.  lightly salt the insides of the mushrooms and fill to overflowing.  place water in a small baking dish then add the mushrooms and bake @ 350 for 20 minutes.

hand-dipped/homemade peanut butter cups

a Christmas chocolates staple at my house.  this recipe has always been too ridiculously large, so i'm finally writing it down reduced appropriately!


3/8 C fine graham cracker crumbs
1 C sifted powdered sugar
1/2 stick butter, softened
1/2 C peanut butter


combine ingredients and roll into marble-sized balls (actually, about a third smaller than a marble would be best).  you can either dip them as balls, or, if you want to be fancy, fill a candy cup with your favorite melted chocolate, drop the ball in and then cover with more chocolate until the candy cup is filled almost to the top.  wait for the chocolate to set before eating (if you can!).

September 15, 2015


many of my old recipes are in a bulky recipe box so i am in the middle of reorganizing them into a more space-efficient format.  i thought that while i was at it, i may as well add some of my favorites to the site.

the recipe probably won't blow your mind, but it's a great thing to do with leftover ham or on a day when you're pressed for time--done in under 30 minutes!  someday when i'm on the ball, i'd love to make this with fresh spaghetti.


1 T butter
3 eggs, beaten
6-7 medium mushrooms
5-7 oz cooked ham, cubed
1/2 C grated parmesan
1/2 lb spaghetti


cook spaghetti.  meanwhile, sauté ham and mushrooms in butter.  drain spaghetti and return it to the hot pot.  pour ham and mushrooms over it, plus the eggs and cheese.  mix vigorously to allow the eggs to cook without letting them get too hot and scramble.

dinners on the go: pizza bread

three kids in soccer makes for a busy fall and the kids are always famished right after school but before, i've started to try out dinner recipes that can be eaten on the go--edible by hand with little or no mess. 

this was one of the first recipes i tried.  it came from  i substituted italian sausage and black olives for the pepperoni.  we made ours into garlic toast the next day by brushing with a little bit of olive oil and sprinkling with garlic salt and broiling til brown.  yum!


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons extra virgin olive oil
3/4 cup buttermilk
1/4 cup shredded Parmesan cheese
1 1/2 cups shredded Mozzarella cheese
1 cup quartered pepperoni slices, about 32 slices
1/2 cup marinara sauce
1 teaspoon Italian Seasoning
1/4 cup shredded Parmesan Cheese
combine everything except the last two ingredients.  place in greased and floured bread pan.  sprinkle with the seasoning and parmesan.  bake @ 350 for 45 minutes.

September 07, 2015

sour cream substitution

i don't always have sour cream lying around and even if i do, i cringe a little when i'm using it because i recognize it isn't the healthiest thing on the planet.  so, my new favorite thing to do is to mix greek yogurt with a little bit of buttermilk.  it works like a charm!  i've used it in stroganoff and tacos and in poppy seed chicken.  no one in my family noticed, either, which is a bonus.

August 04, 2015

healthy and hearty pancakes

i recently made these on a campout with friends and was pleasantly surprised at the favorable reaction--I sort of thought these were the kind of thing I like because they're my kind of yummy, but that my kids endure only because they know they don't have a choice...  ;>  enjoy!  and yes, there really aren't any eggs.


2 C whole wheat flour
1 C flour
2 C quick oats
3 T flaxseed meal
1 T baking powder
generous amounts of cinnamon, ground cloves and allspice
2-3 C applesauce
2 T molasses
1 T oil
then just add any kind of milk until you have the right consistency--I frequently use soy milk

if you want to make them more hearty you can add up to 1/2 C each of wheat germ and/or uncooked malt-o-meal.

June 23, 2015

strawberry-rhubarb pie

as my husband puts it, i have a pie complex.  that is, i historically have zero confidence in my ability to make a pie that's actually edible, let alone beautifully fluted or otherwise decorated.  this pie, however, helped me learn that i'm actually capable of making a quite tasty pie, if i may say so...and that i'll never get the knack of how to properly flute a pie so i'm just going to have to give up!

i found this recipe on the food network website.  the only thing i changed was that i omitted the butter that dots the filling before you put the top crust on.

this really was the best mix of flaky, sturdy crust and perfectly set-up and flavor-balanced fruit.  best way to enjoy strawberries from our own garden and rhubarb from a friend's!

crust ingredients:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

crust directions:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

filling ingredients:

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

filling directions:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. 

May 21, 2015

israeli couscous salad

i've been trying to make my lunches more interesting.  this was a wake-up flavor explosion in my mouth (yes, i really did just say that).  super tasty!  i don't know that you have to use israeli couscous if you don't have it--acini di pepe might work fine, but might have a slightly less full flavor.  around here i was able to find it at central market.

i adapted it from


1 cup uncooked Israeli couscous
3 C chicken broth
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
1 tablespoons extravirgin olive oil $
1/2 tablespoon fresh lemon juice $
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 small chicken breast, diced and sautéed with my favorite grill seasoning (coriander blends nicely with the olives)
pour not quite a tablespoon of olive oil in a pot and heat.  add couscous and brown.  add broth and boil about 8 min.  meanwhile, combine all other ingredients except chicken in a medium-sized bowl.  drain couscous and add to bowl and toss.  toss in chicken.

May 20, 2015

tuna salad

another favorite that has stuck with me since my go at p90x.  mix together and serve over greens.  such a yummy salad!

6 ounces Canned Tuna
  • 34 ounce Light Mayonnaise  
  • 12 teaspoon Lemon Zest  
  • 1 teaspoon Fresh Lemon Juice, squeezed  
  • 1 tablespoon Shredded Carrots  
  • 1 tablespoon Celery, chopped  
  • 1 tablespoon Green Onion, chopped  
  • 1 teaspoon Celery Seeds
  • wraps

    since we've had this warmer weather, the whole family has enjoyed having these often.  just throw any combination of this stuff on your favorite wrap (i prefer whole wheat) with your favorite dressing (i prefer cardini's honey mustard or cardini's light cesar) and dig in!  we've had them without the chicken as well and it's just as good.

    *cooked quinoa and brown rice mixed together.  you can either cook it up yourself (i prefer red quinoa) or buy the precooked pouches at Costco
    * shredded chicken
    *matchstick carrots
    *cucumbers, julienne
    *shredded lettuce
    *your favorite bean--kidney, white, garbanzo, black, whatever

    black bean burgers

    i used pioneer woman's recipe almost to the letter, but since i personally don't like spicy stuff, i omitted the hot sauce for myself and put in chilula for my husband and son. i also added cumin and chopped fresh cilantro.  i served them on whole wheat sandwich thins with avocado and cilantro on top.  i would also recommend making the patties about a third to a half thinner and cooking them on a griddle sprayed with cooking spray.

    classic russian borsch

    i was pretty proud at my first attempt at this seminal russian dish.  i felt validated when my russian guest praised me for "doing it right", though i'm still not sure what that actually meant!  hee, hee.  the fresh dill is not optional.  serve with a dollop of sour cream and fresh dill on top.  i found it at

    ingredients and directions

    2 large or 3 medium beets, thoroughly washed
    2 large or 3 medium potatoes, sliced into bite-sized pieces
    4 Tbsp of cooking oil
    1 medium onion, finely chopped
    2 carrots, grated
    1/2 head of cabbage, thinly chopped (see picture)
    1 can kidney beans with their juice
    2 bay leaves
    10 cups water and 6 cups broth to get 16 cups liquid total
    5 Tbsp ketchup
    4 Tbsp lemon juice
    1/4 tsp freshly ground pepper
    1 Tbsp chopped dill

    1. Fill a large soup pot with 10 cups of water. Add 2 - 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
    2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
    3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
    4. Thinly shred ½ a cabbage and add it to the pot when potatoes are half way done.
    5. Next, peel and slice the beets into match sticks and add them back to the pot.
    6. Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
    7. Add sauteed carrots and onion to the pot along with chopped dill.
    8. Cook another 5-10 minutes, until the cabbage is done.

    open-faced protein-packed "egg mcmuffin"

    this is my go-to breakfast as of late.  it tastes delicious and since there's so much protein and fiber, i stay full until lunch.  this is an original recipe, i guess.  omit sausage if you're really worried about your sodium intake.


    1/2 whole wheat english muffin
    garlic salt
    1/2 C egg whites
    small handful of spinach and mushrooms
    2 turkey sausage links, sliced in half lengthwise
    sprinkle of fresh parmesan cheese


    grease a small microwavable bowl--about the same circumference as the english muffin.  pour in egg whites and cook on high for 1 1/2 minutes.  meanwhile, toast the english muffin and sauté the spinach and mushrooms.  lightly butter the muffin and sprinkle lightly with garlic salt.  warm sausage in the microwave then layer on the muffin first, followed by veggies, egg and parmesan.  voila!

    apple and quinoa breakfast bake

    this almost feels like an indulgence until you remember you made it with quinoa!  LOVE it when something healthy actually tastes good!  from


    1 cup uncooked quinoa--i prefer red quinoa
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/8 teaspoon ground cloves
    2 apples, peeled, diced
    1/4 cup raisins
    2 eggs
    2 cups vanilla soy milk
    1/4 cup maple syrup
    1/3 cup almonds, chopped

    whisk everything together and bake at 350 for about an hour--or until set.  serve with a dollop of plain greek yogurt on top, sprinkled with cinnamon.