spiced chickpea bowl with lemony avocado dressing

Cool, crunchy cucumbers, juicy ripe tomatoes, spicy chickpeas, olives, Italian parsley & a lemony avocado dressing are the stars of this simple, throw-together, nourishing bowl. 

Smoky Bacon Squash Noodles

You’ve seen veggie noodles haven’t you? They’re made using a spriralizer gadget. More often than not it’s zucchini that’s used to make endlessly long strands of noodles in the hopes of being a stand-in for traditional pasta. Butternut squash is perfect for spiralizing: not only because of its girth – the wider the vegetable the better…  [Read More]

5 recipes with asian meatballs

Before I tell you about these delicious meatballs, I wanted to let you know if you receive an email twice from me, apologies. I’m in the throes of changing to a new email system making things better for you, the subscriber (if you haven’t subscribed, check out the blue box top right column or bottom…  [Read More]

the green salad with pistachio lime pesto

This super crunchy, fresh green salad is the first in a salad series I’m working on. The Green Salad with Pistachio Lime Pesto was the perfect meal after completing a five-day juice fast. And, after not eating all week, it was the best thing I’d ever eaten.                 …  [Read More]

5 Southeast Asian soups you need to be making

There are few things more wholesome & comforting than a steaming bowl of soup. If that soup happens to take its flavor inspiration from Southeast Asia, better yet. To celebrate National Soup Day, here is my quick, cheat’s version of hot & sour shrimp soup plus a few others you have to try. All soups…  [Read More]

citrus jalapeno shrimp salad

Have you ever timed yourself when you eat? Mostly like you haven’t. I have. Next time you’re eating something warm & comforting notice how fast you wolf-down your meal. Then time yourself consuming a salad. The resulting time between the two meals is quite different – the salad taking more than twice as long to…  [Read More]

how to make THE best roasted chicken

Don’t we all desire the same things in a roasted chicken – to be cooked thoroughly, with juicy meat & crispy skin? Rather than merely plonking the whole chicken into a roasting pan, if you butterfly (also called spatchcock) the chicken first, it will cook faster & evenly giving you properly cooked thighs & really succulent breast meat. Never…  [Read More]

slow cooker mexican beef pot roast

When I moved from Minnesota to Florida I stupidly threw away the slow cooker, thinking I rarely used it living in the frozen tundra, I sure wasn’t going to use it living in a sauna. I was wrong. Not only is it perfect for making my bi-monthly batches of chicken stock but it’s handy as……  [Read More]

chipotle salmon, blueberry & corn chop salad

Life is pretty full & I’ve not posted in yonks. Here I am though, somewhat frazzled & frayed but making a very quick appearance nonetheless. And it’s blueberry season & I had to share with you a gorgeous chipotle salmon, blueberry & corn salad I made a few weeks ago. Reminiscent of Tex-Mex flavors, this…  [Read More]

thai chicken cakes with sweet cucumber salad

If you’re anything like me & absolutely love Thai food, then you’ve probably eaten Thai fish cakes. Instead of using fish, I opted for inexpensive ground chicken. Same flavors, different protein. Ground chicken works brilliantly in all sorts of recipes – this recipe is a perfect example. These are so good you’ll just want to…  [Read More]

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