Nutty and Chewy Energy Bars

There’s no doubt that packaged bars are convenient, especially when time is tight and you need a quick nutrient bridge from one meal to the next. I just get a little bored with them. I found that making my own energy bars is easy and just as convenient because you can individually wrap and freeze…

Fudgy (and flourless) Chocolate Almond Torte

This Caprese-style chocolate cake (based on a traditional torte made in Capri, Italy) is rich and fudgy but unlike most flourless cakes, it does not contain a pound of butter. The richness comes from the healthy fat in the almonds and the dark chocolate. With only 5 ingredients, this is an easy cake to pull…

Sweet and Savory Stuffed Dates with Parmesan and Feta Cheese

If you’re not eating or cooking with dates, please start. Dates are a delicious treat as is but they are also a versatile ingredient in both sweet and savory dishes. Add them to oatmeal, cookies, cakes, and breads. Grill them with chicken, blend them in smoothies, or roast them with vegetables. Here we are making…

A Must Make Raisin Bran Muffin

These muffins have been a classic for me ever since Jane Brody, Personal Health Columnist for the New York Times, published one of her best selling cookbooks, Jane Brody’s Good Food Cookbook. I was fresh out of college, working as a clinical dietitian and just learning how to cook. This cookbook was one of the…

Walnut Quinoa Burger with a Flavor Explosion

I love to try new veggie burger recipes and I found this one in an older EatingWell magazine. I think this might be my favorite one. Admittedly, it does require some extra steps but I think it’s worth it. The umami spread is truly a flavor explosion. By using 5 different umami flavors like dried…

Roasted Strawberries

Fresh strawberry season is right around the corner (it really is!) so here’s a new way to enjoy them. Roast them! Roasting strawberries intensifies their flavor, making them sweeter, and as a friend commented, “it makes them taste more like strawberries”. Once roasted, serve them over yogurt, ice cream, oatmeal, cold cereal, as jam on…

Greek Juicy Walnut Cake (Karithopita)

Baking with extra virgin olive oil is an excellent way to cut down on saturated fat in a recipe because you can use it to replace butter! In this recipe, the olive oil adds a rich, moist texture without an olive oil flavor and the addition of ground walnuts contributes more heart-healthy fats and a…

An Easy Marinade to Keep in Your Fridge

Sometimes the difference between ordering take out and cooking a healthier meal at home is simply having a marinade in your fridge. All you need is some chicken, fish or even tofu, and you’re just a few steps away from a delicious dinner on the table. This is my go-to marinade when I’m making quick…

Chocolate Date-Caramel Cups for Your Special Valentine

I posted this recipe last year but these little treats are so good, I wanted to bring them back for another round! They remind me of Turtles, that chocolate, caramel, pecan candy, and my husband thinks they taste like they are laced with bourbon (unfortunately they are not). This is a recipe from Bon Appetit’s…

Streusel Topped Blueberry Spelt Muffins

Why spelt flour? I get bored using regular whole wheat flour when baking so I’m always looking for a new whole-grain to try. Spelt, dating back to 5,000 BC, is a cousin to modern-day wheat and is packed with protein, fiber, B vitamins, and essential minerals. It does contain gluten so it’s not recommended for…

Buttermilk Oatmeal Drop Scones

These look more like a pancake than a scone but the texture is chewier and sweeter, allowing you to skip the syrup if you want to go light on added sugar. The batter looks like oatmeal but browns beautifully in the pan and these drop scones definitely have a heartier texture than a typical pancake….

Reiska (Whole Grain Flat Bread)

Reiska is the Finnish version of Irish soda bread. It’s a whole grain quick bread made with either barley or rye flour, oatmeal, and buttermilk and it relies on baking soda and baking powder rather than yeast to help it rise. It’s baked on a large sheet pan resulting in a flatbread rather than a…