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…

Pina Colada “Light” Cream

How frozen bananas transform into creamy, luscious, “ice cream” is simply magical! Use them to create your favorite ice cream flavors such as my favorite, Pina Colada. Whirl together canned pineapple, coconut, and frozen bananas for a deliciously creamy but much lighter version of ice cream. Don’t throw away those overripe bananas. Peel them and…

Power Tea

I call this my “Power Tea” because it gives me the power to say NO to diet coke. I was getting into a bad habit of drinking diet coke as a mid-morning pick-me-up. Since I’m not able to tolerate coffee, I was looking for a healthier caffeine solution and this antioxidant-rich tea was my answer!…

Whole Grain Soda Bread

Many of us were baking bread in the early days of Covid but as we get back into life again, finding the time to bake bread from scratch is likely a distant memory. But not with soda bread! Soda bread gets its rise from baking soda, not yeast, so there’s no kneading and no waiting…

Light and Lemony Cupcakes

Lemon and olive oil is a match made in heaven and these light, lemony cupcakes do not disappoint. Thank you to Elena Paravantes, RDN for her cookbook, The Mediterranean Diet Cookbook which features this delicious recipe as well as many others!

Pumpkin Mousse Cashew Cheesecake (Vegan)

I find cheesecakes to be too rich and too heavy. That’s why I like this lighter version from the blog, May I Have That Recipe, which uses cashews as a replacement for cream cheese. This dessert is deliciously creamy, light, and airy with a 2 tone layer of pumpkin mousse and creamy filling sitting on…

Flourless Walnut Cake with Orange Zest

A very traditional Mediterranean flavor combination with walnuts and orange. This naturally gluten-free, flourless cake is just walnuts, sugar, eggs, and orange zest. It’s very chewy on the inside with a crisp top that gets dusted with powdered sugar. It’s a thin cake that is more like a chewy walnut brownie than a cake and…

Peanut Butter & Chocolate Chickpea Energy Bites

These no-bake energy bites are a satisfying between-meal snack or can even fill in for a quick, on-the-go breakfast. All the ingredients are blended in a food processor, then rolled into bite size balls. Store them in the fridge or freezer.

3-Ingredient Chocolate, Date and Walnut Bites

Dates, walnuts (or almonds, I made two versions for this post), and 100% cocoa powder. That’s it! Put all three ingredients in a food processor and whirl until mixture comes together. Roll into bite size pieces and enjoy! Make extra because these freeze well for a grab and go breakfast or snack. Plus, these sweet,…

A Few Hour Oats (Better known as Overnight Oats)

Overnight oats have been a food trend for several years and for good reason. They are easy to make for a quick grab and go breakfast (or lunch), they are filled with fiber, protein and healthy fat so you don’t get hungry between meals, and they have just the right balance of nutrient dense ingredients….

Whole Wheat Fig Bars

If you’re a fan of the traditional Fig Newton cookie, you will LOVE these bars! They are soft, not too sweet, with a jammy fig filling made from either fresh or dried figs. For this recipe, I used fresh figs because our fig trees were full of figs this year. Whenever I can, I like…

Lemon Rosemary Olive Oil Cake

If you are looking for a Mediterranean-inspired dessert, here you go! I was pleasantly surprised how well the flavors of rosemary and lemon compliment each other in a dessert. This cake is light and not too sweet so it’s a wonderful choice for an afternoon treat or a light, after dinner dessert. The heart-healthy olive…