Shaved carrot + cucumber salad

What you’ll need:

2 tbsp honey

2 tbsp rice wine vinegar

1 tsp ginger

2 carrots shaved

1 English cucumber chopped into small pieces

1/2 C cilantro chopped roughly

Sea salt + pepper to taste


In a small bowl combine honey, rice wine vinegar and ginger, set aside

Shave carrots into ribbons, put in large bowl

Add cut cucumbers

Add honey sauce

Combine thoroughly

Let marinade for 1 hour if possible

Add cilantro + salt + pepper


My Favorite Mashed Potatoes

I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.

I love food that reminds me of my childhood. Here is one of my favorite recipes to make.

What you’ll need:

10 golden or red potatoes cleaned

1 tbsp sea salt

2 tbsp better than bullion vegetable base

1/4 C unsweetened almond milk

1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely

1 tsp ground black pepper


Bring salted water to a boil

Add potatoes

Boil 8-10 minutes until potatoes are soft

Drain water

Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)

With a large wooden spoon stir in bullion, milk, and pepper

Stir in rosemary and top with a few pieces to serve


Dark Cherry Oatmeal

I am not usually a huge fan of oatmeal but add dark cherries and maple syrup and now I am. This is such an easy thing to make and it’s so filling. Exchange dark cherries for any fruit you have on hand and you could use agave if you don’t like maple syrup. I hope you enjoy!

Ingredient list:

2 C water

1/4 tsp salt

1 C rolled oats

1/3 C almond milk

2 tbsp maple syrup

1/2 C dark cherries (I used frozen)

I topped mine with blueberries


Bring water with salt to a boil

Reduce heat to medium

Add oats

Cook for 10 minutes

Add fruit

Add milk

Add syrup

Cook an additional 5 minutes


Rosemary creamed spinach + onions

Anything creamed reminds me of my grandma. She use to make the best creamed potatoes with peas. So needless to say I loved this recipe! It would be a great addition to any holiday spread this year. They are amazing on there own or would make a great accompaniment to a fish or meat main dish. This will become a regular dinner item at my home. 

Ingredient list:

8 cups water

3 tablespoons coarse sea salt, divided

2 bags (10 ounces each) pearl onions peeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk or unsweetened flax seed milk

1 tsp dried coriander

2 tsp ground sage

3 tbsp fresh rosemary chopped roughly 

2 C spinach 


Place onions and water in a medium sauce pan 

Bring to a boil and cook onions until soft, about 8-10 minutes

Drain onions and set aside

Melt butter in a small saucepan over medium heat

 Add flour, and whisk until mixture bubbles 

Slowly whisk in milk 

Raise heat to medium-high, and bring to a boil, whisking frequently

Stir in remaining salt, coriander, sage and rosemary

Add spinach and cook until spinach has softened


Beet Couscous

Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous 

2 garlic cloves

2 tbsp balsamic  vinegar 

1 C beets chopped finely

2 C kale

2  1/2 C vegetable broth 

2 vegan sausage links chopped

Sea salt + pepper to taste 


Heat oil in a medium skillet over medium

Add onions and cook until translucent 

Add beets

Add garlic and vinegar 

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula 

Season with salt and pepper if wanted


Bibb lettuce salad 

Ingredient list:

1/2 small red onion sliced thinly 

1/2 C vinegar (I used white wine but white, red wine or rice would be okay also)

1 head of Bibb lettuce ripped into small pieces (I love the living kind)

2 vine ripened tomatoes sliced (I used orange)

1/2 English cucumber slices thinly 

1/2 lemon (juice)

2 tbsp olive oil

Sea salt

Black pepper


Place onions in a small bowl and cover with vinegar. Let onions pickle as you assemble the salad.

Place lettuce, tomatoes + cucumbers in a large bowl

Add lemon juice and olive oil on salad, toss

Top with onions 

Sprinkle with salt and pepper


Stuffed mushrooms + jalapeño’s

Ingredient list:


4 large portobello mushrooms cleaned, stems removed and set aside 

1 tbsp olive oil

1 red bell pepper

Mushroom stems

1 white onion chopped

3 garlic cloves minced

1 jalapeño sliced thinly 

1 C spinach chopped finely

2 tbsp cream cheese

1 tsp sea salt

1 tsp black pepper

1 tsp chili powder

1 C lump crab meat 


In a large skillet heat oil and add onions, garlic and peppers

Cook until soft about 4 minutes

Add mushrooms, jalapeño, spinach and crab

Cook until warned through and add cream cheese

Combine thoroughly and add all seasonings 

Spoon mixture evenly into mushroom caps

Grill for 10-15 minutes until mushrooms start releasing juices and are soft. 



Ingredient list:

10 large jalapeño’s cut vertically and seeded

1/4 C whipped cream cheese

1/4 Colby jack shredded cheese

4 green onions chopped

1 tsp salt 

1 tsp black pepper 


Combine  cream cheese, shredded cheese, onions, salt and pepper 

Spoon mixture into each jalapeño 

Sprinkle with chili powder if wanted 

Grill for 10-15 minutes until they start to soften 


I also brushed a few ears of corn with olive oil, sprinkled salt and pepper along with some chili pepper on them and put them on the grill also.  They turned out great!

How to cook an artichoke 

Ingredient list:

2 artichokes trimmed

4 garlic cloves minced

1 tbsp fresh rosemary chopped finely 

3 c water

1 tbsp vegetable bullion 

1 lemon sliced into 1/4″ slices


Cut stem off artichoke and top 1/2″

Take scissors and snip the top off of each leaf

Sprinkle minced garlic and rosemary in between leaves 

Fill a deep skillet with water and mix in bullion 

Place lemon slices in water

Add artichokes 

Bring to a boil, reduce and cover 

Cook for 45 minutes until soft


Stuffed Peppers

Polenta + Corn Stuffed Peppers

Ingredient list:

Tomato sauce: (alternatively you could use store bought red enchilada sauce)

5 celebrity or plum tomatoes quartered

1 red onion chopped roughly 

2 garlic cloves

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper


1 C of tomato or enchilada sauce 

2 pasilla peppers halved and seeds removed

1/4 C instant polenta

1 1/4 C water

1 tsp sea salt

1/2 C cheddar jack cheese

1 C frozen corn

1 tsp black pepper


Heat oven to 450

Combine tomatoes, onions, garlic and olive oil 

Spread vegetables on a baking sheet

Roast veggies for about 10-15 minutes until tomatoes start to release juices 

Remove from oven, put all veggies in a food processor and combine until smooth

Reduce heat to 400

Put 1/2 mixture (or enchilada sauce) in a square glass baking dish

Place pepper halves on sauce

In a small saucepan bring water  and salt to a boil

Stir in polenta, continue stirring until thickened

Add cheese, corn and pepper

Stir until cheese is melted 

Spoon mixture into peppers

Top with remaining sauce 

(I topped mine with red pepper flake but this is optional)

Bake for 15-20 minutes until heated through and peppers start to soften 

Top with salsa, gaucamole or sour cream (all optional)


Serves 2

Summer Salad with Balsamic Dressing


Ingredient List:


1/2 C Balsamic vinegar

1 tsp italian seasoning

1 garlic clove

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp agave or sugar

1/2 C extra


2 C spinach

1 Cucumber cut into shoestrings

1/4 red onion sliced thinly

1/2 C blackberries

1/2 C strawberries sliced

Fresh cilantro chopped roughly


In a food processor combine vinegar, seasoning and garlic


Add olive oil, and blend again

Set aside

Combine all ingredients for salad and top with dressing immediately before serving


Print Recipe for Summer Salad with Balsamic Dressing