Archives for the month of: February, 2017


I purchased the Michael Smith Cookbook called Real Food, Real Good recently and made these easy and delicious burritos. They are a quick meal to make for lunch or dinner. I switched a few ingredients like using brown rice.


2 tbsp safflower oil

1/2 vidalia onion chopped

2-3 garlic cloves chopped

1 tbsp chipotle chili powder

1 tbsp cumin powder

1 19 oz can red kidney beans or black beans rinsed and drained

1 28 oz can diced tomatoes

2 cups water

1 cup brown rice rinsed

1 tsp sea salt

Burrito Toppings

8 large whole wheat tortillas

2 cups shredded cheddar cheese

2 avocados diced

1 handful cilantro

1 cup spicy salsa


In a pot put 2 tablespoons of oil. Saute onions, garlic, chipotle chili powder and cumin on medium heat for 3-4 minutes. Add in kidney beans, diced tomatoes, water, brown rice and sea salt. Bring to a boil then reduce heat to a simmer. Cook for 30 – 45  minutes and then remove from heat covered until juices absorb for another 10-15 minutes. Warm up tortilla on a pan and then add rice bean filling, shredded cheese, diced avocados and cilantro. Roll into a burrito. Serve with sweet potato as a side dish. Serve salsa on the side to dip. Enjoy!





This week I decided to make a loaf instead of muffins. I’m always trying to see which way it tastes fresher the next day.


1 cup whole wheat flour

1 cup spelt light flour

1/4 cup ground flax seeds

1/4 tsp sea salt

1 tsp baking soda

1/2 cup safflower oil

3/4 cup pure maple syrup

2 large organic eggs

1/4 cup greek yogurt

3 large bananas – mashed

1 cups semi sweet chocolate chips


Preheat oven to 350 degrees. Line with parchment paper a 9 x 5″ loaf pan. In a bowl mix both flours, ground flax seeds, sea salt and baking soda. In a separate bowl beat safflower oil, maple syrup, eggs and greek yogurt. Add in mashed bananas. Mix in dry ingredients into wet mixture then stir in chocolate chips. Pour batter into loaf pan and bake for 1 hour. Let cool for 10 minutes. Enjoy!

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