4-Ingredient Apple Cake

Only 4 ingredients are needed to make this cake! Eggs, whole wheat flour, apples and brown sugar. The moistness of the apples allows you to skip added fat or oil and whipping the eggs and brown sugar incorporates air into the batter so you don’t need a leavening agent like baking powder. You can add…

Watermelon Pizza

Nothing is more refreshing than a wedge of juicy watermelon on a hot summer day. For a fun little twist, add some yogurt and fruit and call it pizza. Set out a toppings bar and have your kids make their own. It’s a perfect little treat for your Labor Day celebration!

Bran Muffin Bread

It was 1985. I was working as a clinical dietitian, recently married, and just learning how to cook. Friends recommended, Good Food Book by Jane Brody, a NY Times Food Columnist, to help me with my cooking skills as well as to understand the art of healthier cooking. I read it cover to cover. I…

Straight-up Rhubarb Pie

For all of us rhubarb lovers, we don’t want any distractions in our pie and that means no strawberries. We want the tartness and the unique flavor of rhubarb to shine. I usually cook with lighter ingredients but this pie is made with a straight-up, full butter crust recipe. I have not modified it to…

Chocolate Peanut Butter “Light Cream”

True confessions. I love sweets, especially ice cream! Instead of my usual after-dinner bowl of ice cream, I’ve been having fun making a batch of “light” cream using frozen bananas, peanut butter, and cocoa powder. It definitely satisfies my sweet tooth even though there’s no added sugar! Ripe, frozen bananas provide the sweetness and they…

Rhubarb Swirl Snacking Cake

It’s mid-July and we were able to get one last harvest of our rhubarb which I’ll be using for a rhubarb pie (recipe and video coming soon) and for this delicious rhubarb snacking cake. I love this recipe because it’s packed with healthy ingredients; yogurt, olive oil, lemon, cornmeal and of course, rhubarb. Snacking cakes…

Blend and Bake Oat Squares

Finding time for a healthy breakfast can be challenging. That’s why I love anything you can make ahead and freeze. Once baked, cut into squares, wrap and freeze. These grab and go oat squares are made in one easy step and are sweetened naturally from ripe bananas and dates. Eat them cold, room temp or…

Rhubarb Chia Jam

Chia seeds are a fast and healthy way to make a quick fruit jam. They add fiber and a natural thickness so the fruit becomes a spreadable jam for toast, pancakes, waffles or a topping for yogurt or oatmeal. I’m using rhubarb because it’s delicious and in season but you can substitute your favorite berries…

Sweet and Tangy Rhubarb Sauce

3-ingredients! Just rhubarb, brown sugar, and cinnamon and you are on your way to a tangy, sweet, ruby red sauce that is so delicious over ice cream, yogurt, oatmeal, on your bagels or even with grilled pork or chicken. I make this sauce frequently and we use it on everything. I’ll often make a big…

Garden-fresh Rhubarb Cobbler

Our garden is full of beautiful rhubarb and since it only grows this time of year, I’m busy making my favorite recipes! Rhubarb sauces, rhubarb cocktails, rhubarb muffins and here, an easy rhubarb cobbler. Rhubarb is very tart, so it does require added sugar but the amount will depend on your tartness tolerance. I like…

Creamy Chocolate Chia Pudding

There are many chia seed pudding recipes on social media and I’ve tried several but what I love about this one, is that it tastes really good! It’s thick, creamy and chocolatey, and the chia seeds give it a texture similar to tapioca pudding (but in a good way). So here you have a delicious…

Candied Orange Peels

My cooking philosophy has always been about minimizing waste in the kitchen. I assume it comes from my grandmother and mother’s frugal ways in the kitchen and I appreciate that their practices made an impact on me. Whether it’s using all of the vegetables (stems and leaves), saving peels for stock, or repurposing leftovers, I…