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…

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…

The Best Shrimp Cocktail

You might be thinking, do I really need a recipe for shrimp cocktail? Can’t I just buy it already prepared? If you love shrimp and you really love shrimp cocktail, then yes, you need this recipe! It is so simple to make and tastes a thousand times better than any store prepared version. You start…

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…

Melon and Avocado Salad with Fennel Dust

This is an impressive salad that’s easy to assemble with few ingredients. You want to be sure the melon is ripe and sweet because it’s the balance of the sweetness from the melon that works so well with the other ingredients. Just scoop out the melon and avocado into the bowl and top with the…

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…

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…

Roasted Cabbage Wedges with Crispy Parmesan

I know! I know! Cabbage, really? Well, my prediction is that cabbage will be the new kale and lookout Brussels sprouts because this sweet and creamy roasted veggie is taking its well-deserved seat at the cruciferous table. Like kale and sprouts, it’s in the nutrient powerhouse family of cancer-fighting cruciferous veggies and we should all…

Parmesan Crusted Smashed Potatoes with Fresh Herbs

Potatoes are so versatile and can be served with any meal. They can be baked, mashed, roasted, and made into a salad. These smashed and roasted potatoes topped with Parmesan and fresh herbs are my favorite way to eat them.