Roasted Carrot Chips

We eat a lot of vegetables at home and I quickly get bored with making them the same ole way. This is an easy and delicious way to add carrots to your family dinners, kids lunch boxes or even as a snack. And let me warn you, these are going to be eaten fast, so make a lot!



1 lb carrots

1 Tbsp canola oil

1/2 tsp salt


  1. Heat oven to 390 degree F.
  2. Peel, wash and dry carrots.
  3. Use a vegetable peeler to thinly slice carrots into strips.
  4. Place carrot strips into a mixing bowl and add oil and salt and mix with hand or spatula.
  5. Lay carrot strips on a baking sheet without crowding them, otherwise they won’t crisp.
  6. Place in oven for about 20-25 min, periodically check on them to make sure they don’t burn. Enjoy!


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My Bircher Muesli

Cooked oatmeal with raisins, walnuts and cinnamon is a staple breakfast in our household, it’s healthy, delicious and easy.  But to be honest, I was getting tired of it and was looking for something just as easy.   In my search for oatmeal recipes,  I came across this recipe.   It originated from a Swiss physician in the 1800, who believed in the health benefits of a raw and unprocessed diet.  Not unlike what is going on with the raw movement right now.  There are many variations of this recipe and you can experiment with what you like.  You can vary the milk, the fruit and/or the nuts.

This muesli is the perfect start to a busy day.  You can make it the night before, or the morning of, either way it will taste delicious and is like ‘wellness’ in a jar!



1/4 cup oatmeal

2 Tbsp soaked almonds

1/2 cup skimmed milk, almond milk or soy milk

1 grated apple

a sprinkle of cinnamon


  1. Soak almonds overnight in water, drain and chop into pieces. You can skip the soaking if you don’t have time.  I like how soft the almonds are once soaked.
  2. Pour oatmeal and milk into a mason jar. Add grated apple and cinnamon, stir and let sit.  (You can even do this the night before).
  3. That’s it, now the great thing about this is, if you don’t have time to eat breakfast at home, you can take it with you, just add lid and go.  It will taste taste great as ingredients get to mingle in the jar.

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I’m addicted to this flatbread.  I’ve made it three times in a row.  It goes well with soup, hummus, salad or just a slice of turkey on top.  You can make the batter at the same time that you are making lunch or dinner, or you can make it ahead of time and let it sit for a while for a more complex flavor. It’s so easy to make and 100% Whole grain, you just can’t go wrong.



1 cup Whole Wheat Flour

3/4 tsp salt

1 1/2 cup water

3 Tbsp Canola or Olive Oil

1 Tbsp fresh rosemary



  1.  Pour the flour into a small bowl, add the salt and stir.
  2. Slowly add the water and stir to prevent lumps. Cover and let sit until oven is heated.
  3. Heat oven to 425 degree F.
  4. Pour Canola or Olive Oil into a 12 inch cast iron skillet, add the rosemary.  Once oven is heated place skillet in oven until oil is hot.
  5. Carefully take skillet out of oven and pour batter into skillet.  Place back into oven and cook for 30-40 min.  Outer edges should be crisp and center firm. Cool for a few minutes and enjoy!

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Banana Oatmeal Cookies

Although these are called “cookies” they are as nutritious as a bowl of oatmeal with bananas.  Your kids will love them! I pack them as a mid-morning snack with a glass of milk or an afternoon pick-me-up for my husband or myself with a cup of coffee. But they are also great as a post-workout snack, just add a cup of low-fat milk for added protein. Banana Oatmeal Cookies



3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 Tbsp unsalted butter
1/4 canola oil
1/4 cup dark brown sugar
3 Tbsp white sugar
1 egg
1 mashed banana
1 tsp vanilla
1/2 cup oats
1/3 cup raisins
3 Tbsp ground flax seeds



  1. Heat oven to 350 degrees F.
  2. In a small bowl, whisk the flours, baking soda, cinnamon and salt until combined.
  3. In a large bowl add butter, oil and sugars and mix with a hand held or stand mixer on high until mixture is smooth and lighter in color.
  4. Add egg, banana puree and vanilla and mix another few seconds, then add the rest of the ingredients until combined.
  5. Line baking sheet with parchment paper and drop about  2 tablespoons of batter per cookie onto cookie sheet. You may need to press them down with back of spoon to keep flat.
  6. Continue with remaining batter and bake for 12 minutes. Let cool a bit before eating.


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Another great recipe for the entire family.  These savory pancakes are quick, easy and nutritious.



1 cup finely ground cornmeal

1/2 cup grated low fat cheddar cheese

1/2 tsp salt

1 cup milk

2 Tbsp butter

1/2 cup corn

1/4 cup thinly sliced scallions

1/4 cup chopped cilantro

2 Tbsp canola oil



  1. In a large bowl, mix cornmeal with cheese and salt.
  2. Heat milk in a small saucepan until steam rises, then add butter and stir until butter is dissolved.
  3. Pour milk into cornmeal mixture and stir.  Fold in corn, scallions and cilantro.
  4. Heat oil in a large skillet.  When hot, pour about 2-3 tablespoons of mixture into pan and flatten.  Cook for about 3-5 minutes and turn over.  Cook other side another 3 minutes or so until golden brown. Continue with rest of batter.
  5. Serve as is or with black beans.



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Banana Ice Cream with Roasted AlmondsIt’s as delicious as it sounds and the best part of it is, you don’t have to feel guilty eating it.  My 2 year old daughter devoured it, along with my husband.  The topping is from Gwyneth Paltrow’s book “It’s All Good” and it’s awesome even on its own.


4 very ripe bananas

1/2 cup unsweetened almond or coconut milk

2 Tbsp agave nectar or maple syrup



1/4 cup chopped roasted almonds

2 tsp maple syrup

pinch of coarse salt


1. Slice bananas into thin rounds and lay on a tray lined with parchment paper.  Place in the freezer until frozen.

2. Combine almonds with the maple syrup and a pinch of the coarse salt and set aside.

3.  Place the frozen banana slices, almond milk and agave nectar in a food processor and pulse until mixture is creamy.

4. Serve banana ice cream with roasted almonds and enjoy!







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