Archives for the month of: May, 2017

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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.


6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans


Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!



I recently came across a new cookbook called Food Swings by Jessica Seinfeld. I found some great recipes in her new book and since I love making soups I decided to try this recipe first. I added some vegetable fusilli pasta to make it more of a meal.


3 tbsp extra virgin olive oil

1 medium vidalia sweet onion diced

1 1/2 tsp sea salt

2 large garlic gloves minced

5- 6 cups water

2 – 3 celery ribs cut 1/2″ thick

2 medium size carrots cut into 14/ inch sticks

2 medium zucchini not peeled cut into 1/2″ pieces

1 cup green beans cut into 1″ pieces

2 cups shredded green or white cabbage

1/4 tsp ground black pepper

1 19 ounce can red kidney beans rinsed and drained

1/4 cup of flat leaf Italian parsley

1/2 cup fresh grated parmesan cheese

1 box fusilli pasta


In a medium pot boil salted water and then add a box of dried fusilli pasta. Cook for 10 minutes or until pasta is soft. Drain and set aside. In a separate large pot heat olive oil and saute chopped vidalia sweet onions and 1/2 tsp sea salt. Once onions are fragrant add minced garlic, celery and carrots. Cook for another 4 minutes. Add in zucchini, green beans, cabbage and 5 cups of water. Season with remaining sea salt and ground black pepper. Bring soup to a boil and reduce to medium temperature. Cook for 25 minutes or until vegetables are soft. Combine kidney beans and parsley to the soup and cook for another 10 minutes. Add in pasta and serve with grated parmesan cheese into each bowl. Enjoy!






My muffin of the week is a banana muffin topped with an icing glaze. Just adding a little extra something makes it just a little more special!!


1 cup wholewheat flour

1 cup spelt light flour

1/4 cup milled flaxseeds

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp baking soda

3 mashed bananas

1/2 cup organic milk with 1 tbsp lemon juice

1/2 cup safflower oil

1 large organic egg

1 tsp pure vanilla extract

1/2 cup brown sugar

1/4 cup cane sugar

1/2 cup semi sweet chocolate chips

1 cup Icing sugar  mixed with 2tbsp water to top off muffins.


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin liners. In a bowl mix together mashed bananas, milk with lemon juice and baking soda and set aside. In a separate bowl mix both flours, milled flax seeds, baking powder and sea salt. In another bowl beat oil, egg, vanilla and both sugars. Stir in banana mixture and then add dry ingredients. Finally mix in semi sweet chocolate chips and scoop batter into muffin cups. Bake for 25 minutes. Let cool for a few minutes and then transfer to a cooling rack. While muffins are cooling mix together in a small bowl icing sugar with water. Once muffins are completely cool take a spoon and drizzle icing sugar on top of the muffins. Enjoy!




I recently purchased a mini spiralizer so I could make zucchini pasta. This dish is so fun and quick to make and is actually very satisfying.


3-4 Zucchini

2 tbsp Olive Oil

2-3 Minced Garlic Cloves

1/2 Onion – minced

4 cups Baby Spinach

1/4 cup Parmesan or Gruyere Cheese – grated

1/2 tsp Sea Salt

1/4 tsp Black Pepper


Spiralize the zucchini into a large bowl and then set aside. In a large skillet heat olive oil with onions and garlic. Sauté for 2 -3 minutes on medium heat. Add the zucchini noodles and spinach and mix until spinach starts to wilt. Add parmesan or gruyere cheese with salt and pepper. Toss and serve. Enjoy!


It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!


2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing


In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!




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