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.



Rainy Day Macaroni and Cheese

It is rainy and stormy today in Newport Beach. The house is cozy and I am craving something warm and tasty. I usually do not eat pasta. I usually substitute carrot or zucchini noodles instead. But today called for the real deal. 

Makes a 13×9 dish


I box lg macaroni noodles (cook in boiling water that is heavily salted for eight minutes only and then drain. Remove to a large bowl and wait for other ingredients)

1 stick butter

8 TBSP flour

4 cups whole milk

2 TBSP ground mustard

1 egg

1 TBSP salt

1 TBSP black pepper

1 pinch nutmeg

1/2 cup Italian breadcrumbs lightly toasted in 2 TBSP butter.

2 cups of cheese + 1 cup to sprinkle on top (I like cheddar and jack)


In a medium sauce pan on medium heat add one stick of butter and 8 tablespoons of flour. Using a whisk melt the butter into the flour.  Add the mustard powder and whisk. Slowly add in the milk and continue to whisk. 

Crack one egg into a small bowl and mix. Set aside . When the mixture is hot add some of the hot liquid into The bowl with cracked egg and mix. This will temper the egg so when you add it to the mixture it does not make scrambled eggs. 

Add the egg in with the white sauce. Add salt and pepper and nutmeg and continue to whisk as the sauce thickens. When the sauce resembles a thick gravy ,add in 2 cups of cheese and continue to whisk until melted. When he cheese is melted add the cheese sauce into the bowl with the macaroni and toss to coat evenly.

Place the macaroni with the cheese sauce in a 13 x 9 casserole dish that has been sprayed with cooking spray. Sprinkle with cheese and toasted breadcrumbs and bake at 350° for 30 minutes.

Bon appétit!



Chile Colorado Tostados

I love Sunday night dinner. Everybody’s home, we are relaxed and cozy and there’s nothing better to top off the night and end the weekend then a nice warm comforting dinner that puts a smile on everyones face. Mexican food is THAT food in my family!

Chile Colorado:

1 to 2 packages of stew beef from your local meat counter

10 cloves of garlic

16 ounces of canned chopped tomatoes with sauce

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon salt

1 tablespoon dried oregano

1 tablespoon garlic powder

1 tablespoon onion powder

Place all ingredients in a crockpot on low for eight hours

When ready, use a slotted spoon to remove tomatoes garlic and beef from the crockpot and shred with two forks. Note: You can also keep chunky and serve on its own with sour cream, cheese, and green onions:)
Fry corn tortillas flat in vegetable oil until browned on both sides and lightly salt.

Cook refried beans in a pot ( if canned) and warm. Note: if making your own ,place one package of refried dried beans in a crockpot after soaking all night. Add chicken or vegetable stock to cover +3 inches more, +4 cloves of garlic, plus one yellow onion diced, +2 tablespoons of oregano on low for eight hours. Watch to make sure it does not require more liquid. After eight hours use an immersion blender to blend the beans)
We like to top our tostadas with beans, pepper jack and cheddar cheese, chili Colorado shredded, shredded lettuce and sour cream topped off with sirracha sauce .



Golden Tumeric Milk

Golden Milk is a creamy drink that many enjoy before bed. It is warm and comforting and good for you! Give it a try!


First Make The Golden Paste

½ cup turmeric powder

1 cup spring water (+ ½ extra if necessary)

1.5 tsp ground black pepper (it helps your body absorb the tumeric)

5 tbsp extra virgin olive oil or coconut oil


  1. Mix water (1 cup) with turmeric powder in a pan and slowly heat it up and stir for 6-10 minutes until you get a thick paste (add the additional ½ cup water if it is too thick).
  2. Add black pepper and oil and continue stirring until all the ingredients are fully mixed in together.
  3. Allow the paste to cool. Store in the refrigerator in a jar for up to 1-2 weeks.

How to Make Golden Milk:

1 teaspoon of organic coconut oil

1/4 teaspoon of turmeric paste

1 cup of almond milk

Organic, raw, unfiltered honey for taste


Mix all the ingredients together over medium heat except the honey. Do not allow it to boil. Add a bit of honey for taste and drink as soon as it’s cool enough.


 If you want to use the paste in other ways:

The paste can be taken as is in small amount (1/4 tsp) 2 to 3 times a day, or mixed with honey for a better taste.

It also can be added to different dishes: salads, smoothies, curries, rice or soup. Experiment with what tastes better for you.

Recommended Turmeric Dosage:

The University of Maryland Medical Center recommends the following daily dosages for adults:

  • Raw root: 1.5-3 grams
  • Powdered turmeric: 1-3 grams
  • Curcumin standardized powder: 400-600 mg, three times a day
  • Liquid extract (1:1): 30-90 drops
  • Tincture (1:2): 15-30 drops, four times a day

*Adapted from :