May 13, 2013


Tzatziki is a delicious snack made with greek yogurt. We all know how many health benefits there are to eating yogurt, so test this out!


2 cups zero fat greek yogurt
2 large cloves garlic, minced 
2 tsp lemon juice
1/4 cucumber chopped finely, no seeds
Salt to taste
Dried dill sprinkled on top

Mix all the ingredients in a large bowl. Ready to serve immediately, but will be more garlic-y the next day! Tzaiziki is great on toast (whole foods quinoa and flax bread below), on a cracker, on carrots, or just as a side salad. 

May 6, 2013

Spanish Chicken

Step 1: Marinate the Chicken (2 pounds)
-Ground pepper
-1 tsp Adobo spice
-1 package powdered chicken bouillon
-1 T dried cilantro
-4 large garlic cloves
-1/2 cup cider vinegar
-Save marinade, will need it later!

Step 2: Soffrito
-Chopped Onion
-1T olive oil
-1 can Hunts petit diced tomatoes
-1 large red pepper, 1 large green pepper
-1 jalapeƱo
-1 T Recatio
-1 can Roman beans (do not rinse! just pour off top water)
-Some green olives and capers

Sear the chicken until brown on both sides and remove from the pan.
Add oil, peppers, and onion.
Add the Soffrito ingredients plus the chicken marinade. 
Finally, add the chicken and cook the rest of the way.

 Great served with brown rice!

April 22, 2013

Szechuan Green Beans

6 cloves garlic, smashed and peeled
2 quarter-sized slices fresh ginger, peeled
2 scallions, trimmed and cut into 2 inch lengths
1T vegetable oil
1teaspoon hot pepper flakes
1T soy sauce
1T rice wine vinegar
1lb green beans, tipped and tailed

Place garlic, ginger and scallions in food processor until finely chopped. Put into large microwave dish and add oil and pepper flakes. Cook uncovered in microwave 100% for 3 minutes.

Stir in remaining ingredients and cook uncovered in microwave 100% from 9-15 minutes (depending on your microwave) stopping to stir a few times.


April 15, 2013

Spicy Dill Pickles

12 pickling cucumbers
2 cups water
1 3/4 cup distilled white vinegar
1 1/2 cup coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
1/2 sliced red pepper
Sliced hot peppers 

Combine all ingredients in a large bowl. Put your sliced pickling cucumbers into mason jars and pour pickling mixture over to cover. Refrigerate at least one week. 

April 8, 2013

Turkey Chili

Turkey Chili is one of my weekly staple meals. It's good hot or cold, at lunch or for dinner. This recipe makes a lot so hopefully you'll have leftovers for another meal!

1 1/2 pound Lean Ground Turkey
1 can Redpack crushed tomatoes in thick puree
2 garlic cloves, minced
1/2 green and 1/2 red pepper, chopped
1 jar medium chunky salsa
1 can dark red kidney beans, rinsed
1 can black beans, rinsed
1/2 sweet onion, chopped
1 teaspoon chili powder

Cook the turkey in bottom of your pan first. Then add everything else and simmer for 40 minutes. When you're ready to serve sprinkle parmesan cheese (any cheese will do, but grated parmesan is my favorite) on top!

Rusty was tired from all the cooking :)

April 1, 2013

Healthy Banana Bread

I love this banana bread recipe because it doesn’t have any added sugar or butter. And it still tastes sweet from the honey!

1 1/2 cups whole wheat flour
2 overripe bananas mashed
3/4 cup skim milk
3 tablespoons organic finely ground flaxseed
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 cup honey

Mix the dry ingredients first. Then add the banana, milk, and honey. Pour into a greased loaf pan and bake 55 minutes at 350 degrees fahrenheit.

Hope everyone had a Happy Easter!

March 25, 2013

Kale Salad

This is my very favorite way to eat kale. It's great as a salad on its own or in a whole wheat wrap!

Kale Salad ingredients:

Kale- 1 bunch steamed until bright green
Shredded carrots
Toasted sesame seeds- sprinkle on top
Thinly sliced red onion
Lemon juice- 1 tablespoon
Soy sauce- 1/2 teaspoon

Finally a beautiful weekend in Boston. Rusty and I took some pictures!

March 18, 2013

Brussels Sprouts

Roasted Brussel Sprouts:

Step 1: Steam 1lb Brussels Sprouts until cooked

Step 2: Put sprouts in pan and drizzle with olive oil, 1 tablespoon of balsamic vinegar (no more than this!), salt and pepper. Stir with spatula. 

Step 3: Bake at 375 for 15 minutes

Great hot, at room temperature, or cold!  

Hope everyone had a great St. Patrick's Day. Rusty wore green!

March 12, 2013

Chicken Chili

This Whole Foods Chicken Chili receipe (thanks to my mom for finding it here!) is delicious and will last you all week!

What you need:

Extra Virgin Olive Oil
Chili powder
Cayenne powder
Chicken breast
Totmato sauce
Medium salsa
Corn kernals

February 19, 2013

Sea Glass

If you live near a beach it’s hard not to collect sea glass, especially when you spot the coveted blue. The problem though is finding something to do with it afterwards.  So I was so excited when I found this lamp at Llbean. It’s the perfect solution! It’s nautical, has a light in the middle to reflect my blue sea glass (I just haven’t put a bulb in yet or found all my blue…), and will hold an entire collection!


February 18, 2013

English Cocker Spaniel

Our breeder's friend just had a litter of English Cocker Spaniels. How adorable!

February 12, 2013


Here's on of my favorite quinoa salads!

Red quinoa
Toasted almond slices
Dried blueberries
Red onion
Baby arugula
Lemon zest/juice
Olive oil