Maple baked tempeh with arugula quinoa salad


One 8 ounce package tempeh

3 tablespoons liquid amino’s

1 tablespoon rice vinegar

2 teaspoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon chopped garlic

Half a teaspoon powdered chipotle powder



Juice of one lemon

Pinch of Himalayan sea salt

Blanched  almond slivers

Cut tempeh into squares .Marinate the tempeh in the refrigerator for an hour with both sides coated.

Remove and place on a baking sheet in the oven at 375 for 30 minutes turning once as to caramelize both sides.

Toss together arugula, cooked quinoa, almonds, salt, lemon juice into a salad and serve alongside the tempeh.



White bean and garbanzo bean hummus with sumac sprinkle


One can garbanzo beans drained (reserve the juice)

One can great Northern white beans drained (reserve the juice)

5 tablespoons tahini paste

1/4 cup olive oil

2 tablespoons fresh squeezed lemon juice

1 teaspoon salt

1 teaspoon sumac seasoning
Put everything except the sumac seasoning in the food processor and blend. If it is too thick add a little water or some of the juice from the beans.

Remove to a bowl, drizzle with olive oil, generously sprinkle with sumac seasoning.



Eggs with Spicy Tomato Sauce

If it has an egg in it I probably will love it​!
I just made this for the family for breakfast but it would make a great dinner with a small salad to go with it as well.

Ingredients: (per serving)

Two large eggs

Four large tablespoons of puréed tomato

One half medium size tomato

1 teaspoon Ghee (or butter)

Two small baby yellow potatoes cooked and peeled (I always cook extra potatoes and then throw them in a freezer bag and store them until I need to use them for another recipe)

Two corn tortillas

Half teaspoon garlic powder

Half teaspoon onion powder

Half teaspoon Himalayan pink salt

1/4 teaspoon red pepper

1 tablespoon or more of chopped pepperoni or spicy sausage such as chorizo

Directions :

In a small sauce pan add tomato purée and chopped tomato, ghee, seasoning and pepperoni. Cook on medium low for 5 to 10 minutes until the whole tomato breaks down.

In the meantime in a ramekin, place two corn tortillas and top with sliced potatoes. Season this layer with a little bit of salt. Next add the tomato mixture and then crack two large eggs on top.

Bake at 350° for 30 minutes.

Note: it can be super hard to get the right consistency that you want for your eggs. After 20 minutes look at your dish. You want the yolk to be slightly runny and the white to be mostly cooked and white, not translucent. If you are in a rush make the dish without the eggs and make a quick Friday egg and put it on top when you’re ready to serve but if you have the time making it all together is very yummy.



Taco Bowl 

Yum, Yum, Yum is the only commentary I’ll give you! This Taco Bowl is yummy for lunch or dinner.

Turkey taco meat or tempeh taco meat

Diced tomatoes and avocado

Fresh chopped cilantro

Green salsa or red salsa ,your choice

Baked Plaintain chips

Cheese if you were not going Dairy  free (Cotija or cheddar or pepper jack!)

You can also add chopped green onions, diced green chilies, even quinoa or cauliflower rice.

Cook the turkey or ground chicken ( 1lb…you’ll have some left over:) or ground tempeh with taco seasoning’s. You can buy a taco seasoning packet or make your own by combining 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon cumin, 1/2teaspoon salt, 1/2 teaspoon garlicpowder, 1/2 teaspoon onion powder

In a bowl layer shredded kale, taco meat, tomatoes, avocado, salsa, cheese, and top with crushed Plaintain chips. I also sometimes like to make up cauliflower rice and includ it in this bowl:)



Chicken Kabobs In Hoisin Marinade

This is such an easy recipe that the whole family can get involved with. During the summer when the house is hot take it outside to the grill!


Chicken, shrimp, steak (whatever you prefer)

Red peppers in large diced pieces 

Purple onion in large diced pieces

Button mushrooms

Cherry tomatoes 

Hoisin garlic marinade from the store or make your own

Wood skewers or metal skewers

Marinate the meat in the hoisin garlic sauce for the day. When you’re ready to assemble alternate vegetables and meat on the skewer and then place on the grill.

Make your own sauce for the marinade:

  1/2 cup hoisin sauce 

2 tablespoons lime juice 

1 tablespoon honey

 1 clove garlic, minced 

1 teaspoon kosher salt 

1 teaspoon peeled and grated fresh ginger root 

1 teaspoon sesame oil 

 1 teaspoon chile-garlic sauce (such as Sriracha®)

 1/4 teaspoon ground black pepper


Stuffed Mushrooms

stuffed mushrooms are a classic appetizer for cocktail parties and I Love making them at home for a nice comfort meal. 


Two containers large white button mushrooms

Six cloves of garlic

Three large shallots

1/2 cup chopped parsley

One large tablespoon ghee or 2 TBSP butter

6 to 8 tablespoons olive oil

One cup Panko breadcrumbs

1/2 cup Parmesan cheese

Salt and pepper to taste

One package 8 ounce cream cheese or marscapone.

First remove the stems from the button mushrooms and place in a separate bowl. Clean the mushrooms on the inside with a spoon to create a larger cavity for stuffing.

Chop the stems in a find dice with the chopper and do the same with the garlic and shallots. Place in a pan on medium heat with olive oil and butter and cook until shallots are translucent. Add breadcrumbs and mix turn off the heat and add Parmesan cheese and Parsley. Put the mixture in a bowl to cool slightly.

Using a spoon ,spoon the mixture into the mushrooms that you have seasoned lightly with garlic powder, onion powder, salt and pepper.

Bake at 350° for 45 minutes



Smashed Golden Potatos

if you’re like me you love anything that has to do with the potato. This is one of my favorite potato recipes and I hope you love it too.
First you will want to buy small golden potatoes. Count out two or three per person, wash them and boil them for 30 minutes uncovered in a large pot. I like to cook them in half chicken stock half water.

Remove potatoes and place on a large cutting Board. With a towel and your hand, gently smash the potatoes so that day or more flat than round. These can sit out and even cool while you are prepping the rest of your dinner.

In a cast iron pan melt 4 to 6 tablespoons of olive oil with one large tablespoon of ghee or butter. Turn the heat to medium and lay the potatoes flat. Cook 3 to 4 minutes until toasty brown on the bottom and then gently flip  over. Turn the heat off. Season the top of the potatoes with Himalayan pink salt, pepper, garlic powder, onion powder, Parmesan cheese and fresh Parsley and let sit until ready to serve.

You can even boil the potatoes a day ahead of time as a timesaver:) 


Baby yellow potatoes

Chicken broth or vegetable broth

Garlic powder

Onion powder

Salt and pepper to taste

6 tablespoons + olive oil

One large tablespoon of ghee or 2 tablespoons of butter

1/2 cup fresh chopped Parsley

1/4 to 1/2 cup grated Parmesan cheese



Easy Blender Bread

I absolutely love toast in the morning with my coffee ,topped with avocado or topped with sunflower butter, or a yummy sandwich full of veggies for lunch. 

This bread is healthy and easy to make! Slice it up after it cools and use it for sandwiches or put it in the toaster and it makes yummy ,nutty toast!
Preheat your oven to 325°

In a ceramic dish filled halfway with water and put it on the bottom rack of the oven.

Place all ingredients listed below in a blender and blend for 30 seconds then scrape down the sides and blend for another 30 seconds. Place in a loaf pan greased with coconut oil and put on the middle rack of the oven for about 60 minutes.

2 cups raw cashews

One cup raw walnuts

Eight eggs

7 tablespoons coconut flour

1 teaspoon salt

1/2 cup almond milk

4 teaspoons apple cider vinegar

2 teaspoons baking soda



Heart Cherry Pies

My daughter Morgen loves hearts. She sees them everywhere! So given the opportunity to make a dessert in the shape of a heart is something that was right up her alley! The pictures that I am posting  are not fancy but rather of my eight-year-old in the kitchen doing what she loves with her mama .I hope you enjoy them as much as our family did.
Ingredients :

4 pillsbury  Pie crusts, the kind that you roll out.

1 cup sugar

4 tablespoons cornstarch

2pinches of salt

4 tablespoons water

2- 16oz bags of frozen cherries

Two eggs for an egg wash and a sprinkle of sugar

In a deep heavy sauce pan add sugar, cornstarch, salt, water and cherries. Cook on low until slightly reduced and bubbly. Let cool completely, overnight if you can in the refrigerator so that the mixture becomes thick and gooey.

Using a medium size heart cookie cutter, Cut 20 hearts and place on a baking sheet with parchment paper. this is the bottom of your cookie 

Next, cut 20 more hearts and use an even smaller heart cookie-cutter to cut a small heart in the middle of the medium size heart. This is the top of your cookie.

On the bottom hearts, brush lightly with egg wash and then spoon in 1 tablespoon of cherry pie filling in the center of the heart. Place the top heart with the cut out in the middle on top. Brush with egg wash and use of fork to push the sides down and keep the heart cookie together. Sprinkle with sugar.

Bake at 375° for 20 minutes



Red Lentil Soup with Tumeric

My twin sister Cathy introduced me to lentil soup years ago. Her recipe is delicious and I make it often. I decided to play around with her recipe and add some additional ingredients I love and he result was fantastic! I am happy to share it with you!

Six large peeled carrots diced into large chunks

One small white onion cut into large chunks of about 1″

One small purple onion cut into large chunks about 1 inch

2- 14oz cans of diced tomatoes in juice

2 tablespoons extra virgin olive oil

3 tablespoons Tumeric  powder

1/4 tsp red pepper ground

1/4 cup brown rice

1 tsp ground ginger

1 Tablespoon dried mint

1 1/2 cup red lentils 

9 cups chicken stock

2 tablespoons chicken consume 

Zest and juice of one lemon

2 tablespoon butter

In a large pot place olive oil ,carrots and onion and sauté 10 minutes until soft over medium heat.

Add all other remaining ingredients except mint and turn to high and bring to a boil. Reduce heat to simmer, put a lid on, and simmer for 45 minutes.

Turn off heat and add lemon zest and juice , butter and mint. Let sit for 30 min.
Use an immersion blender or put in a blender and blend the soup. Top with Himalayan pink salt and a little lemon drizzle.