Sunday, January 21, 2018

Recipe (Re)creation: "Healthy" Almond Butter Chocolate Chip Cookies

I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies


  • 1 cup almond butter
  • 1/3 cup coconut sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1/2 tsp. sea salt
  • 2 tbsp. chia seeds
  • 2 tbsp. flax seeds
  • 1/3 cup mini chocolate chips
  • Maldon sea salt, for finishing


  • Preheat oven to 350 F and line a baking sheet with parchment paper.
  • Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
  • Mix until well combined. 
  • Add the salt, chia seeds, flax seeds, and mini chocolate chips.
  • Blend again to combine all ingredients evenly. 
  • Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
  • Bake for 10-12 minutes or until the bottoms begin to get golden brown.
  • Sprinkle the top of each cookie with Maldon sea salt, to taste.
  • Allow to cool and transfer to a cooking rack. 
  • Enjoy!

Tuesday, March 7, 2017

Recipe (Re)creation: Greek Chicken with Meyer Lemons + Olives

It's been a long time, like a really long time since I last did a post, but I loved this recipe so much it inspired me to get back at it. It's essentially a one pan dish and is done in 30 minutes so it's the perfect weeknight meal. It also happens to be gluten and dairy free and is very kid-friendly. My toddler devoured this dinner and started stealing bites off my plate- it's really that good.

Serves 4


  • 4 boneless, skinless chicken breasts
  • Mediterranean seasoning*
  • 1 Meyer lemon, thinly sliced
  • 2 Tbsp. Olive Oil
  • 1/2 cup kalamata olives, halved
  • 2 Tbsp. capers
  • 1 red bell pepper, sliced
  • 1 large yellow onion, sliced


-Preheat oven to 400 degrees F and line a baking sheet with tin foil. 
-Season the chicken with salt and pepper and sprinkle with a a few teaspoons of seasoning.
-In a bowl, combine the veggies, lemon, olive oil and the remainder of the seasoning. 
-Transfer the veggies to the baking sheet and arrange chicken on top of the veggies. 
-Bake uncovered from 15-20 minutes, or until chicken is fully cooked. 
-Serve immediately, on it's own or over brown rice.

*If you prefer to make your own seasoning, combine dried oregano, thyme, paprika, garlic powder and salt to yield about 2 tbsp. seasoning.

Saturday, November 21, 2015

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3


For the salad:

  • 1 large sweet potato 
  • 1 head of cauliflower
  • 4 organic chicken apple sausage
  • 1 cup cooked quinoa
  • 1 tbsp. olive oil
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme

For the dressing:

  • 1 cup Italian parsley, minced
  • 2/3 cup olive oil
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 tsp. agave or honey
  • salt & pepper, to taste


-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.
-Peel and chop the sweet potato and and cut the cauliflower into small florets. 
-Slice the sausage in 1/2 inches rounds and toss with the veggies. 
-Drizzle with olive oil, season with salt & pepper and top with herbs.
-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 
-Remove from oven when golden brown and set aside. 
-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.
-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.
-Toss with dressing and season with salt and pepper.

Wednesday, August 12, 2015

Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts + Burrata

This pasta dish is an ode to summer produce.  It was inspired by a recipe I came across in the summer eating issue of Bon Appétit.  I adapted it by adding the flavor combinations I crave on a regular basis while also sticking to the ingredients I had on hand.  Feel free to double or triple this recipe for a crowd.  It's very straightforward and simple and relies on the freshest produce for all the best flavors to come through. Get yourself to the farmer's market and start cooking!

Serves 2


  • 6-8 oz. spaghetti
  • 1/3 cup hazelnuts
  • 1 large heirloom tomato (or 2 medium ones)
  • 1-2 garlic cloves, crushed
  • 1/2 tsp. red pepper flakes
  • 1/2 cup basil leaves
  • 1/4 cup olive oil
  • Kosher salt & pepper
  • Burrata (as much as you'd like)


-Preheat oven to 350 degrees F and toast the hazelnuts on a baking sheet for 8-10 minutes.
-Let the hazelnuts cool, coarsely chop them, and set aside.
-Roughly chop up the heirloom tomato in 1 inch cubes, place in a bowl and season with salt.
-Bring a large pot of salted water to boil and cook the spaghetti until al dente.
-While the pasta is cooking, throw the garlic, red pepper flakes, 1/4 cup basil leaves, half of the chopped tomatoes and half of the hazelnuts and a pinch of salt in a food processor and blend until smooth.
-Drain the pasta and reserve 1/8 cup of the pasta water.
-Add the tomatoes, the blended sauce, the spaghetti, extra pasta water and the remaining hazelnuts and basil to a large bowl.
-Drizzle with olive oil and season with salt and pepper.
-Divide evenly among two bowls and top with generous spoonfuls of burrata.

Thursday, August 6, 2015

Recipe Creation: Cherry Tomato + Avocado Quinoa + Fried Egg

I often struggle to get a nice dinner on the table when I am just cooking for myself. Now that I have a little one crawling around, I usually alternate between throwing avocado or almond butter on toast and calling it a day.  However, this dish is just as perfect for one as it would be for many and it only takes minutes to prepare.  Just adjust the quantities based on how many mouths you are feeding.  I make the quinoa in advance and then throw in whatever I happen to be in the mood for.  Tonight I had fresh cherry tomatoes and avocado on hand so I sliced them up and threw on a handful of thyme along with the sautéed onions. Depending on your mood and appetite, you can top it all with a fried egg and crumbled goat cheese.   Enjoy!

Serves 1 (or many more)


  • 3/4 cups cooked quinoa
  • 1/4 cup chopped yellow onion
  • 6 cherry tomatoes, sliced
  • 1 tbsp. fresh thyme leaves
  • 1/2 avocado, diced
  • crumbled goat cheese
  • 1 egg
  • olive oil
  • sea salt


-Heat olive oil in a medium sized skillet and add the onions.
-Cook, stirring occasionally, until soft and barely brown (about 15 minutes).
-Then add the cooked quinoa, tomatoes and thyme to the pan.
-Add a splash of olive oil and a pinch of sea salt and stir.
-Remove from heat once the quinoa is warm and transfer to a plate.
-Add a splash more olive oil and fry an egg.
-Top the quinoa with a fried egg and some crumbled goat cheese. 

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 quick 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.