Windowsill Succulents

There are not many things in this world I love more than plants. I love looking for them, planting them and finding just the right home for them. Succulents are great because they are so easy to care for. Just give them a lot of light and little bit of water and they will thrive. The main reason I lose some from time to time is overwatering. You want to make sure if your pot doesn’t have drainage holes that you use rocks in the bottom so it can still drain. I also use a potting soil made for succulents. (I found mine at Home Depot). Before watering, which I do every 7-10 days, check the soil and make sure it’s not still wet from the last watering. I can’t wait to see these new babies grow!

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


Stuffed Acorn Squash

Ingredient list:

2 acorn squash halved and seeds scraped out

1/2 C sour cream

1/4 C pomegranate seeds

2 tbsp fresh chives

4 C spinach roughly chopped

1 tsp sea salt

1 tsp black pepper

4 tbsp bread crumbs


Pre heat oven to 425

Place halved squash in a shallow baking dish with 1/4″ water

Bake until soft, 45-60 minutes until soft

(Alternatively you could cook flesh side down in microwave for 10-12 minutes per 2 pieces)

Remove from oven and let cool enough to handle 

Scrape out as much flesh as you can, place in a large bowl

Using a potato masher or fork mash until smooth

Add sour cream, pomegranate seeds, chives and combine until smooth again

Stir in spinach

Season with salt + pepper

Spoon mixture back into hollowed out squash halves

Sprinkle 1 tbsp of breadcrumbs per squash half 

Drain water out of baking dish and place halves back into dish

Bake for 20-30 minutes until heated through 


Alternative stuffing ideas:

Tomatoes, red onion, cilantro + jalapeño 

Wild rice, mushroom + garlic

Quinoa, zucchini, mozeralla 

Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy. 

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager 

1 C cilantro 

1 C basil

Additional salt to taste 


Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted


Broiled Black Cod

black cod

Broiled Black Cod

Ingredient list:

1 lb black cod cut into 4 equal portions

1 tbsp soy sauce

2 tbsp white wine vinegar

1 tbsp honey

1/2 lemon (juice)

1 tsp toasted sesame oil


Mix soy sauce, vinegar, honey, lemon and sesame oil together

Place fish in a ziplock and pour marinade over the fish

Refrigerate for at least 30 minutes

Turn oven to broil

Line a baking sheet with foil and spray with non-stick spray

Place fish on baking sheet

Pour remaining marinade over fish

Bake for 8-10 minutes until opaque and golden brown on top


Serves 4

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Black Cod blackcod3 blackcod4

Honey-Peach Tart

peach-honey tart

Honey-Peach Tart

Ingredient List:

1 refrigerated pie crust

1 C sliced + peeled peaches

1 C strawberries sliced

2 tbsp fresh basil chopped finely

1/2 lemon (juice)

1 tbsp sugar

8 oz room temp cream cheese

2 tbsp flour

2 tbsp  + 1 tsp honey

1 egg white

Cinnamon + sugar to dust crust


Heat oven to 400

Line baking sheet with parchment paper

Spray with non stick cooking spray

In a large bowl combine peaches, strawberries, basil, lemon + sugar

Combine cream cheese, flour + honey

Place pie crust on parchment paper and fold in edges

Spread cream cheese mixture evenly over pie crust

Pour on peach mixture

Brush crust with egg whites

Sprinkle with cinnamon and sugar if wanted

Bake for 20-25 until golden brown


Serves 4

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Honey-Peach Tart peach3 peach4 peach6

Baked Zucchini Chips

Baked Zucchini Chips

Baked Zucchini Chips

Ingredient List:

2-3 zucchini’s sliced

1 C panko

1 tsp sea salt

2 tsp chili powder

1 tsp dried parsley

1 tsp dried thyme


Pre-heat oven to 350

Prepare a greased baking sheet or place parchment paper on a baking sheet

Mix panko + all seasonings in bowl

Press panko mixture firmly into each zucchini slice

Place on metal rack

Bake for 10-15 minutes on each side until golden brown and cooked all the way through


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Baked Zucchini Chips

Summer Veggie Fry

Summer Veggie Fry

Summer Veggie Fry

I get so excited for summer.  There is nothing better than being able to stop by a fruit stand and buy local produce.  I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything.  If you want your pesto to have more of a kick replace the basil with arugula.

Ingredient List:

Stir Fry

2 large carrots chopped finely

1 C spinach

1 tbsp olive oil

2 large leeks chopped finely and washed (white and light green part only)

1 garlic clove minced

Sea salt

Black pepper

1 head broccoli cut into florets

1 bunch asparagus (tough part of stem removed)

Sun Dried Tomato Pesto

1 8 oz container of sun dried tomatoes in oil

1/2 C parmesan cheese

1/4 C fresh basil

1/4 pine nuts (or any type of nut you have on hand)

Exta virgin olive oil (if needed)


Combine all ingredients for pesto in a food processor until smooth

Add olive oil 1 tsp at a time if too thick until you get a smooth texture

In a large skillet heat oil over medium

Add leeks and garlic and cook until leeks are translucent about 10 minutes

Season with sea salt and pepper

Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender

Serve the veggie mixture on top of raw carrots and spinach

Top with tomato pesto


Veggie Stir Fry carrot3 carrot4

Hashbrown Casserole

Breakfast Casserole

Breakfast Casserole

I saw this recipe on Buzzfed and immediately knew I wanted to make it. It makes a hearty 9×13 casserole so you will have leftovers and this is one leftover I wanted to eat!  Use any fresh herbs to have on hand to make this recipe even better.

Ingredient list:

1 can crescent roll dough

1 bag shredded potatoes

3 large avocados diced

3 large tomatoes diced

1 small red onion diced

1 C mozerella cheese

4 eggs

1/4 C flax seed milk

Any fresh herbs you have on hand, I used green onions + parsley

Sea salt

Chili powder

Black pepper


Heat oven to 350

Grease a 9×13 glass casserole dish

Push the dough into the bottom of the dish

Sprinkle the dough with sea salt, chili powder and pepper

Put a layer of hash browns on the dough

Sprinkle a layer avocado, tomato and onion

Continue to layer until casserole dish is 3/4 full

Beat eggs in a small dish and stir in milk

Pour mixture over casserole

Sprinkle an even layer of cheese over the casserole

Cover with foil and bake for 30 minutes

Remove foil and continue cooking until cheese is bubbling and eggs are cooked about 10 minutes

Sprinkle with additional salt if wanted and top with fresh herbs


Breakfast Casserole

Garden Herb Breakfast Sandwich

Garden Herb Breakfast Sandwich

Garden Herb Breakfast Sandwich

Ingredient List:

1 baguette cut into 4 pieces

2 eggs

2 tbsp creme fraiche, marscapone or sour cream

1/2 C mozeralla cheese

Fresh herbs (whatever you have on hand) I used: dill, rosemary, parsley and cilantro

4 cherry tomatoes

1/4 C sliced mushrooms

Sea salt to taste (1 tsp)


Pre-heat the oven to 400

Line a baking sheet with aluminium foil

Hollow out the baguette pieces and place them on the baking sheet

In a large bowl combine eggs, creme, cheese, herbs, tomatoes, mushrooms and salt

Scoop egg mixture into bread

Top with extra tomato pieces if wanted

Bake for 20-23 minutes until golden brown


Garden Herb Breakfast Sandwich bag3