Monday, July 6, 2015

Recipe (Re)creation: Oatmeal + Banana + Chocolate Chip Cookies

I bet you can't stop at just one!  Luckily these cookies are super healthy and nutritious and can easily be eaten for breakfast or a snack without feeling too indulgent.  I based these cookies off a recipe from my friend Casey and her blog Pink Brandywine.  She mentioned how much her son loved these cookies and thought they'd be the perfect bite-sized treat for my little one.  Feel free to experiment with adding other ingredients as well- you can't really mess these up!

Makes 12 cookies


  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1 tsp. cinnamon
  • 3/4 tsp. vanilla extract
  • 1-2 tbsp. almond butter
  • 1-2 tbsp. dark chocolate chips


Preheat oven to 350 degrees F and grease a baking sheet.
Mash the banana and oats in a bowl until they are well blended.
Add the cinnamon, vanilla and almond butter and continue mixing.
Scoop round spoonfuls of dough and place on your baking sheet.
Top each cookie with a sprinkle of chocolate chips.
Bake in the oven for 15 minutes and enjoy!

Thursday, July 2, 2015

Recipe Creation: Sweet Corn + Cherry Tomato + Basil Frittata

Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn?  If you don't already know by now, I have a complete corn obsession.  I would happily eat an ear a day, and often do.  As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes.  This frittata is one such example and I'm thrilled with how it turned out.  Each forkful tastes like a bite of summer.  I also love this dish because it can be served for any meal and it's very baby + toddler friendly.  It's a one dish delight.  Enjoy!

Serves: 2-4


  • 6 large eggs
  • 1/4 cup water
  • 1 cup cherry tomatoes
  • 3-4 basil leaves, torn
  • 1 ear corn, cut off cob
  • Parmesan, freshly grated
  • salt & pepper, to taste
  • olive oil (for greasing)


-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.

Monday, April 27, 2015

Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4


  • 1/3 cup couscous
  • 2/3 cup hot chicken stock
  • 3/4 lb. ground lamb
  • 1 Tbsp. honey
  • 2 Tsp. lemon zest
  • 1 Tsp. chopped rosemary
  • 1/3 cup crumbled feta
  • Salt & pepper
  • Serve with:
    • Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

-Place the couscous in a bowl and pour in the hot stock.
-Cover and let stand until all the liquid is absorbed and couscous is fluffy.
-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 
-Stir in the feta and begin forming 1/4 cup flat patties.
-Heat a non-stick skillet over medium heat.
-Cook the patties for about 6 minutes on each side, or until cooked through
-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.
-Top with a generous dollop of yogurt raita and enjoy!

Friday, January 16, 2015

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2


  • 1 grapefruit, halved
  • honey
  • groung cinnamon

-Preheat the broiler and cut your grapefruit in half.
-Slather each grapefruit half with honey and sprinkle with ground cinnamon.
-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.
-Enjoy for breakfast, a snack, or for a nice light dessert.

Thursday, January 15, 2015

Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4


  • 2 tbsp. olive oil
  • 8 eggs, beaten
  • 1 medium yellow onion
  • 1 bunch rainbow chard
  • 1/4 cup crumbled goat cheese
  • Salt & pepper, to taste


-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Wednesday, January 7, 2015

Recipe (Re)creation: Cauliflower "Fried Rice"

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

  • 1 head of cauliflower, florets separated
  • 3 tsp. toasted sesame oil
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 2 tsp. ginger, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp. sliced scallions
  • 2 eggs, lightly beaten
  • 1 cup kale, shredded
  • 1-2 tbsp. tamari
  • Sea salt, to taste


-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.

Wednesday, December 24, 2014

Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 2 small onions, finely chopped
  • 2 large cloves garlic, crushed
  • 2 tbsp. thyme leaves
  • 2 lemons, rind shaved in strips for one and zested for the other
  • 1 1/2 cups arborio rice
  • 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
  • 2 cups dry white wine
  • 4 cups vegetable stock
  • 1 1/4 cup safflower oil
  • 1 cup freshly grated parmesan
  • 2 oz. goat cheese
  • 1/3 cup tarragon leaves, chopped
  • 2 tsp. lemon juice
  • salt and black pepper


-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!