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Need some inspiration for your weekly meals?  We've got you covered with some of our very own and some of our favorites on the world wide web.  ENJOY!

Summertime Fruit Salad


  • 1 pound strawberries, hulled and thinly sliced

  • 3 medium peaches, thinly sliced (I peeled mine, but if you don’t mind the skin, you can leave it on)

  • 6 ounces (1 cup) blueberries

  • 1 heaping tablespoon fresh, chopped basil or mint

  • 2 tablespoons lemon juice (about 1 medium lemon)1 tablespoon maple syrup or honey

  • 2 teaspoons balsamic vinegar

  1. In a medium serving bowl, combine the strawberries, peaches, blueberries and basil. Drizzle the lemon juice, maple syrup and balsamic vinegar on top. Gently toss to combine.

  2. Serve immediately, or chill for later. This salad is best enjoyed promptly, but will keep well for about 2 days in the refrigerator (pour off excess juices if necessary).

Source: Cookie and Kate


Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto


  • 6 ounces rice noodles

  • 2 medium zucchini, cut in half lengthwise

  • 1 red bell pepper, cut in half, seeded

  • ½ an onion, cut into ½inch wedges

  • 1–2 ears of fresh corn ( or use frozen, roasted corn ), shucked

  • oil, salt and pepper for veggies

  • Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves

Vegan Cilantro Pesto:

  • 1 large bunch cilantro and thin stems

  • 2 fat garlic cloves

  • 1–2 tablespoons chopped jalapeno (optional)

  • ½ cup olive oil

  • ⅓ cup pumpkin seeds (raw)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ½ teaspoon coriander (optional)

  • ½ teaspoon smoked paprika (optional- only if you like smoky flavor)

  • 1 tablespoon lime zest

  • 2 tablespoons lime juice


  1. Place the veggies on the grill, lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so….turning.

  2. Place all the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.

  3. Once the veggies are done, cut into bite-sized pieces. Give the pasta a final cool water rinse, loosening it up. Drain and place in a bowl. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt, and possibly more to taste. Adjust lime, salt and heat according to your taste preference. I’ll sometimes add a pinch of chipotle pepper, or chili flakes, or even more finely chopped jalapeño to bump up the heat.

  4. Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.

Source: Feasting At Home


Black Bean and Corn Salad


  • 2 cups frozen corn kernels

  • 2 15 ounce cans black beans drained and rinsed

  • 2  medium roma tomatoes diced

  • 1  medium red bell pepper diced

  • 2 medium avocados diced

  • 1/2  small red onion  minced

  • 1/2 cup freshly chopped cilantro

  • 1/4 cup lime juice

  • 1/4  cup  extra virgin olive oil

  • 2 cloves garlic minced

  • 1/2  teaspoon  salt

  • 1/2  teaspoon  red pepper flakes

  1. Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.

  2. Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro

  3. In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.

  4. Pour dressing over salad and toss to combine.

Source: The Stay at Home Chef

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Breakfast Vegetables Scramble


  • 2 tablespoons olive oil

  • 1/2 red onion

  • 1 red bell pepper (or 1/2 red and 1/2orange)

  • 4 cups baby kale or spinach

  • 1 tablespoon chopped chives or other fresh herbs

  • 4 eggs or Tofu Scramble

  • ¼ cup shredded Colby cheese or crumbled goat cheese (optional)

  • ¼ teaspoon kosher salt

  • Fresh ground black pepper

  • Avocado slices, for serving


  1. Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.

  2. Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.

  3. Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.

  4. Cook the eggs or tofu: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.

  5. Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.

Source: A Couple Cooks

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Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip


For the Sweet Potato Fries:

  • 2 large sweet potatoes (or 3 medium), cut into about 1 inch wide wedges

  • 1 ½ tablespoons toasted sesame oil (regular sesame oil or olive oil also works)

  • 3/4 teaspoon garlic powder

  • ½ teaspoon salt

  • Freshly ground black pepper

For the Yogurt Curry Dip:

  • 1/3 cup nonfat plain Greek yogurt

  • 1 teaspoon curry powder

  • 2 teaspoons fresh lime or orange juice

  • 1 teaspoon pure maple syrup

  • ⅛ teaspoon salt

  • 1 tablespoon water to thin dip, if necessary

  • Optional: pinch of cayenne pepper

  • To garnish:

  • Fresh cilantro

  • Sesame seeds

  1. Preheat grill to 375 degrees F or medium heat. In a large bowl toss sweet potato wedges, sesame oil, garlic powder, and salt.

  2. Make the dip by combining the yogurt, curry powder, lime juice, maple syrup, salt and cayenne in a small bowl. Place in the fridge until you are ready to serve.

  3. Once the grill is preheated, place the sweet potato wedges on the grill and cook about 4-5 minutes on each side. They should get nice grill marks; make sure you watch closely so that the fries do not burn.

  4. Once done, transfer to a plate and garnish with sesame seeds and fresh cilantro.

  5. Serve with the yogurt curry dip.

Source:  Ambitious Kitchen


Healthy Breakfast Casserole



  • 1 pound sweet or spicy Italian turkey sausage or chicken sausage either in bulk or in casings

  • 1 teaspoon extra virgin olive oil

  • 1 red bell pepper cut into a small dice

  • 1 small bunch green onions finely chopped (about ¾ cup), divided

  • 5 ounces roughly chopped or torn baby spinach about 5 cups

  • 10 large eggs

  • 1/2 cup milk

  • 1 to 2 teaspoons of your favorite hot sauce

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 16 ounces frozen diced hash browns thawed (or 2 cups ½-inch diced white potatoes)

  • 1 cup shredded sharp cheddar cheese divided


  1. Preheat the oven to 375 degrees F. Generously coat a 9×13-inch baking dish with nonstick spray or butter.

  2. Heat a large, nonstick skillet over medium-high heat. Break the sausage up in the skillet into small pieces and brown it, until it is fully cooked through. With a slotted spoon, remove to a large mixing bowl. No need to wipe the skillet clean.

  3. Drizzle in the olive oil. Add the bell pepper and three-fourths of the green onions. Stir and cook until the pepper is crisp-tender, about 8 minutes.

  4. Add the spinach a few handfuls at a time, stirring until the spinach wilts. It will look like a lot of spinach at first, but it will cook down considerably. This will take about 2 minutes. Add the vegetables to the mixing bowl with the sausage.

  5. To the mixing bowl, add the hash browns and ½ cup of the cheese. With a large spoon, gently stir to combine.

  6. In a separate larger mixing bowl, whisk together the eggs, milk, hot sauce, salt, and pepper until blended.

  7. Pour the egg mixture over the hash brown mixture and stir gently to combine. Carefully pour into the prepared baking dish. Use a spoon to prod the filling into an even layer. Top evenly with the remaining ½ cup cheese.

  8. Cover the casserole with aluminum foil and bake for 30 minutes.

  9. Remove the foil and continue baking until the eggs are set and the potatoes are tender (I use a fork to remove a potato and test it), about 15 to 20 additional minutes. Let rest for a few minutes. Sprinkle with the reserved green onions. Slice and enjoy

TO STORE: Refrigerate casserole in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE AHEAD: Fully assemble the casserole up to 1 day in advance, and store it unbaked and covered in the refrigerator. When you’re ready to bake, let the casserole come to room temperature while you preheat the oven, then bake it as directed.

Source: Well Plated




  • 1 lb shrimp raw

  • 2 cups broccoli florets

  • 1 zucchini cubed or sliced

  • 1/2 onion cubed or sliced

  • 1 bell pepper cubed or sliced (any color)

  • 1 medium carrot thinly sliced (or potato)

  • 2 tablespoons olive oil


Seasoning Mix 

  • 1 tsp salt

  • 1 tsp italian seasoning

  • 1/4 tsp paprika

  • 1/4 tsp black pepper

  1. Preheat the oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside. 

  2. Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside. 

  3. Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from the oven and enjoy hot with rice, pasta, or salad!

Source:  Gimme Delicious




  • 4 boneless skinless chicken breast halves

  • olive oil

  • kosher salt

  • freshly ground black pepper

  • 6 ounces mozzarella, sliced

  • 1 loaf focaccia, sliced into 4 pieces, each cut in half horizontally (or your favorite type of bread)

  • ½ cup basil pesto, or more to taste

  • 1 large tomato, sliced

  • romaine lettuce, for serving


  • Lightly brush the chicken breasts with olive oil and season with salt and pepper.

  • Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.

  • Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side. About 2 minutes before the chicken is ready, place a slice of cheese on each breast half, cover the grill and allow the cheese to melt. (The internal temperature of the chicken should read 165 degrees F on an instant read thermometer.)

  • Transfer the chicken to a plate. Spread the bread slices with pesto. Arrange one breast half on each of the 4 bread pieces. Top with tomato slices and lettuce. Serve warm.

Source: Spoonful of Flavor



Salmon Taco Ingredients

  • 1 ½ pounds boneless salmon filets

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon fine sea salt

  • ¼ teaspoon black pepper

  • 1 tablespoon olive oil

  • small corn or flour tortillas

Citrus Salsa Ingredients

  • 2 medium oranges, peeled and diced

  • 1 large avocado, peeled, pitted and diced

  • 1 jalapeño, cored and finely diced

  • half of a small red onion, finely diced

  • 1 cup chopped fresh cilantro, loosely packed

  • 1 lime, juiced (plus extras for serving)

  1. Heat the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.

  2. Prepare the salmon. Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined.  

  3. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture.  

  4. Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half-inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.

  5. Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.

  6. Assemble the tacos.  Once the salmon is cooked, use a fork to roughly shred it into large pieces.  Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!

Source:  Gimme Some Oven

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Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette


  • Pecans:

    • 4 ounces whole pecans

    • 1 tablespoon butter, melted

    • 1 tablespoon sugar

  • Honey Mustard Vinaigrette:

    • 3/4 cup extra virgin olive oil

    • 1/4 cup balsamic vinegar

    • 2 tablespoons honey mustard

    • 1 clove garlic, minced (about 1 teaspoon)

    • 1/4 teaspoon red pepper flakes

    • Salt and pepper, to taste

  • Salad:

    • 1 pound mixed salad greens, including fresh baby spinach

    • 4 ounces goat cheese

    • 1/4 cup sweetened dried cranberries

    • 1 red bell pepper, cored, seeded, and cut into 1- to 2-inch thin slices

Source: Simply Recipes (2).jpg




  • 1 cup packed spinach leaves

  • 2 large egg whites or 1 large egg lightly beaten

  • Salt and black pepper to taste

  • 1 slice Private Selection Multigrain bread toasted

  • 1/2 avocado pit and skin removed

  • 2 Private Selection Campari tomatoes sliced

  1. Spray a small skillet with non-stick cooking spray. Add the spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.

  2. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.

  3. Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. You can also add everything bagel seasoning. Serve immediately.

Source:  Two Peas and Their Pod


Lemon Blueberry Smoothie


  • 1 cup frozen blueberries (or mixed berries)

  • 1 frozen ripe banana

  • 1/2 lemon, juiced (about 2 tablespoons fresh lemon juice)

  • Zest from 1 lemon

  • 1/8 teaspoon almond extract

  • ½ cup dairy free milk of choice, plus more to thin if necessary


  1. In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie. Makes 1 smoothie. Garnish with lemon zest and more blueberries and granola.

**Recipe Notes**

Optional add-ins include:

2 cups spinach

1 scoop protein powder of choice

1 tablespoon chia seeds

Meal prep this smoothie: make it as-is or even double it and then try one of my three amazing ways to prep and store smoothies right in your freezer.

Source: Ambitious Kitchen




10 rice paper wrappers

For the Filling Choices

½ lb sliced pork belly (or any protein of your choice)

½ tsp kosher or sea salt 

2 inch daikon radish

1 stalk celery

½ English cucumber (today I skipped)

½ carrot

½ red leaf lettuce

10 shiso leaves (perilla/ooba)

2 soft or hard-boiled egg

shiraga negi (optional)

cilantro (coriander) (optional)

For the Dipping Sauce

1 green onion/scallion

1 knob ginger (½ inch, 1.3 cm)

1 ½ inch daikon radish

6 Tbsp Ponzu

2 Tbsp roasted sesame oil

1 Tbsp toasted white sesame seeds



To Prepare the Fillings

  1. Cut the sliced pork belly into 1.5-2 inch pieces and season with salt.

  2. In a large frying pan, heat oil on high heat. When oil is hot, add the meat and cook until crispy. Use a paper towel to absorb excess oil and transfer it to a serving plate.

  3. Cut daikon, celery, cucumber, and carrot into thin strips. Place all the fillings (lettuce, shiso leaves, boiled eggs, shiraga negi, and cilantro) on a serving plate.

To Make Dipping Sauce

  1. Cut green onion into small pieces. Grate ginger and daikon and squeeze the water out (we only use grated ginger and daikon). Combine all the ingredients for the dipping sauce in a small bowl and mix well.

To Make Spring Rolls

  1. In a large bowl, pour hot water. Holding the rice paper by the edge, rotate it in hot water 3 times (like a spinning wheel) and put it on a plate. The rice paper will be soft from the hot water. Put the toppings in this order: one piece of red leaf lettuce, one shiso, a few pieces of pork belly, veggies, the egg, and then lastly pour a bit of the sauce on top

  2. Start wrapping all the toppings with the bottom center. Then fold the sides and continue rolling the rice paper. The edge will stick together naturally.

To Store

  1. You can keep the leftovers in an airtight container or covered in plastic and store in the refrigerator for a day. The rice paper gets hard. It’s highly recommended to eat it on the same day.

Source:  Just One Cookbook


Icelandic Baked Fish


  • 1 tablespoon butter

  • 6 grouper or 6 cod fish fillets

  • 1 lemon

  • salt and pepper to taste

  • 1 cup grated Parmesan or Swiss cheese

  • 1 tbsp dijon mustard

  • 1 cup heavy cream

  • 1/2 cup breadcrumbs


  1. Preheat the oven to 180° celsius.

  2. Butter a baking dish.

  3. Place your fillets in the baking dish.

  4. Season the fillets with salt, pepper, and freshly squeezed lemon juice.

  5. Generously sprinkle your selected cheese over the fish fillets.

  6. In a small bowl mix the dijon mustard with the heavy cream and pour it over fish fillets.

  7. Cover the fillets with a light coating of breadcrumbs.

  8. Bake the fillets for 35 minutes.

  9. Serve with rice or alfredo pasta

Source:  Wandering Wagus




For the dressing:

  • 1/4 cup olive oil or avocado oil

  • 1 lemon juice and zest

  • 2 tbsp fresh parsley chopped

  • 1 tbsp Italian herbs

  • 1 garlic clove minced

  • Kosher salt and ground pepper to taste

For the salad:

  • 1 lb skinless boneless chicken breast

  • 4 cups chopped Romaine lettuce washed and spinned

  • 1 English cucumber diced

  • 1 lb mixed garden tomatoes

  • 1 red onion sliced

  • 1 avocado sliced or chopped

  • 1/3 cup pitted Kalamata olives or black olives, sliced

  • Lemon wedges to serve


  1. Add all dressing ingredients to a jar, put the lid on and shake vigorously to combine.

  2. Place the chicken in a ziploc bag and pour in half of the dressing. Mix through the bag to coat the chicken and allow it to marinate for 30 minutes.

  3. Keep the remaining half to use over the salad; make sure it doesn’t touch the raw meat.

  4. Meanwhile, prepare all the salad ingredients.

  5. Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes, or until the internal temperature reaches 165F.

  6. Once the chicken is done, allow it to sit for a bit, then chop it.

  7. To a large salad bowl add all the salad ingredients, and drizzle with the remaining dressing.

  8. Toss with tongs to combine the salad. Serve and enjoy!

Source: Healthy Fitness Meals

Spinach, Chickpea, and Chicken Pitas



  • 1/2 small red onion, very thinly sliced

  • 2 tbsp. red wine vinegar

  • 1 tbsp. plus 1 tsp. extra virgin olive oil

  • 12 oz. boneless, skinless chicken breasts, trimmed and cut into 3/4" pieces

  • 2 cloves garlic, very thinly sliced

  • 1 15 oz. can low-sodium chickpeas, rinsed

  • 1 10 oz. pkg spinach, thick stems discarded

  • 4 pieces pita bread, halved and toasted

  • Kosher salt and pepper

  • Greek yogurt, for serving


  1. In a small bowl, combine the onion, vinegar, and 1 teaspoon oil. Let sit, tossing occasionally, until ready to use.

  2. Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing twice, until golden brown, 4 to 6 minutes.

  3. Add the garlic and cook, stirring until starting to turn golden brown, 1 to 2 minutes. Add the chickpeas, half the spinach and 1/4 teaspoon each salt and pepper and cook, tossing, until beginning to wilt, about 1 minute. Add the remaining spinach and continue cooking, tossing until just wilted, 1 to 2 minutes; remove from heat.

  4. Fill the pitas with the chicken and spinach mixture, top with the onions and drizzle with any vinegar remaining in the bowl. Serve with yogurt, if desired.

Source: Womans Day

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Ginger Soy Glazed Salmon


  • 1/4 cup low sodium soy sauce or tamari (if gluten free)

  • 3 tablespoons honey

  • 1 tsp Dijon mustard

  • 1/2 tsp grated ginger

  • 1/4 tsp Sriracha hot chili sauce or other hot sauce(optional)

  • 2 teaspoons olive oil

  • 4 (6-ounce) salmon fillets, preferably wild Alaskan salmon

  • Kosher salt and black pepper

  • Sliced scallions for garnish (optional)


  1. Preheat the oven to 400 degrees F.

  2. Whisk the soy sauce, honey, mustard, ginger and Sriracha together in a bowl.

  3. Heat the oil in a large oven-safe saute pan over medium high heat. When the pan is hot, season the salmon fillets with salt and pepper and add them to the pan, presentation side down. Cook 2-3 minutes without moving, until a golden crust forms. Turn the fillets over and transfer the pan to the oven. Cook 5-6 minutes until the salmon is just cooked through but still slightly pink in the middle. Carefully remove the pan from the oven and transfer the salmon to a platter.

  4. Pour off the drippings from the pan and heat the pan on the stove over medium high heat. Add the soy sauce mixture to the pan and cook 2-3 minutes until thickened. Pour the glaze over the salmon. Garnish with scallions if desired.

Source:  The Food Physician

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Heart Healthy Pancake Mix

For the Pancake Mix:

  • 4 cups Whole Wheat Flour

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • ½ tsp Salt

To make pancakes:

  • 1 cup Pancake Mix

  • 1 cup Unsweetened Almond Milk

  • 2 Tbsp Olive Oil

  • 1 Tbsp Ground Flax or Chia Seeds

  • (Optional) ½ Tbsp Maple Syrup or other sweetener

  • 1 tsp Vanilla Extract


  1. Combine all the ingredients for the Pancake Mix in an airtight container. Store in a cool place, away from sunlight for up to 2 months.

To make pancakes:

  1. Combine 1 cup of the pancake mix with almond milk, oil, flax, vanilla, and sweetener, if using. Stir until just combined, and set aside while griddle preheats.

  2. When griddle is hot, spray with cooking spray if not nonstick, and scoop pancake batter onto the griddle, ¼ cup at a time.

  3. Cook a few minutes, until you see bubbles start to form on the top of the batter. Flip and cook another few minutes, until cooked through.

  4. Serve immediately.

Source:  Being Nutritious


Egg Muffins


  • Cooking spray

  • 3 slices turkey bacon

  • 1 small yellow onion, chopped

  • 1 red bell pepper, chopped

  • 2 c. chopped baby spinach

  • 6 large eggs

  • 3 tbsp. milk

  • 1/4 tsp. paprika

  • 1/2 tsp. garlic powder

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 c. shredded mozzarella


  1. Preheat the oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble. 

  2. Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more. 

  3. In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.

  4. Bake until cooked through and golden, 30 to 35 minutes. 

  5. Let cool, then store in the fridge in an airtight container until ready to eat.

Source: Delish


Beef, Red Bean, and Quinoa Chili


  • 1 tbs. ghee or avocado oil

  • 1 medium yellow or white onion, diced

  • 2 cloves garlic, minced

  • 1 lb. lean ground beef

  • 1 1/2 tsp. sea salt

  • 2 tbs. chili powder

  • 1 tbs. ground cumin

  • 1/2 tsp. ground cinnamon

  • 1 14.5-oz. can diced tomatoes

  • 1 15-oz. can tomato sauce

  • 1/2 cup dry quinoa, rinsed

  • 1 cup filtered water, plus more to thin, if desired

  • 2 15-oz. cans kidney beans with no salt added, drained and rinsed

  • 1 cup frozen organic corn (optional)


  1. Heat ghee or oil over medium heat in a large heavy pot. Sauté the onion and garlic for three to four minutes, until the onion is translucent.

  2. Add the beef, salt, and spices. Using a wooden spoon or spatula, break up beef into smaller pieces and continue to cook for an additional three to four minutes, until browned.

  3. Stir in tomatoes, tomato sauce, quinoa, water, beans, and optional corn. Cover and simmer for 15 to 20 minutes. The chili will thicken as it cooks; thin with additional water if desired. Serve with guacamole or other toppings, if desired.

  4. Tip: The avocados in guacamole are a good source of healthy fats, which can help reduce inflammation and balance hormones.

Source:  Experience Life


Vanilla-Glazed Ginger Scone


  • 2 cups all-purpose flour (or whole wheat)

  • 1/4 cup packed light brown sugar

  • 2-1/2 teaspoons baking powder

  • 1-1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 6 tablespoons cold butter

  • 3/4 cup heavy whipping cream

  • 1 large egg, room temperature 

  • 1/4 cup molasses

  • 1 tablespoon maple syrup


  • 1 cup confectioners’ sugar

  • ¼ cup heavy whipping cream

  • 1 teaspoon vanilla extract

  • Dash salt 

  • ¼ cup finely chopped crystallized ginger


  1. Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened.

  2. Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners’ sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.

Source: Taste of Home

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Easy Stuffed Mushrooms


  • Cooking spray  

  • 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms) 

  • 1 tablespoon olive oil  

  • 1 tablespoon chopped garlic 

  • ½ teaspoon kosher salt 

  • ½ teaspoon black pepper 

  • ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided 

  • 4 ounces 1/3-less-fat cream cheese 

  • 2 tablespoons chopped fresh flat-leaf parsley 

  • 1 tablespoon chopped fresh thyme 

  • 1 ounce Parmesan cheese, grated (about 1/4 cup), divided


  1. Preheat the oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.

  2. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until the panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.

  3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to the baking sheet. Lightly coat the tops of stuffed mushrooms with cooking spray.

  4. Bake in a preheated oven until the tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Source:  Eating Well

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Immunity Boosting Soup


  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 6 cloves garlic, minced

  • 1/2 teaspoon freshly grated ginger

  • 1 teaspoon turmeric

  • ½ teaspoon paprika

  • 1 tablespoon lemon juice

  • 1 large sweet potato, (about 1/2 lb) diced into ½” cubes

  • 1 15oz can chickpeas, rinsed and drained

  • 1 cup red lentils, uncooked and rinsed

  • 5 cups vegetable broth

  • 1/2 cup kale, destemmed and torn into 1” pieces

  • Salt to taste


  1. In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute.

  2. Add the onion and cook over medium heat for 8 minutes, stirring occasionally.

  3. Add the garlic and ginger and continue to cook for 1 minute until fragrant.

  4. Add the turmeric and paprika and continue to cook for 1 minute.

  5. Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth and bring to a boil.

  6. Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.

  7. Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.

  8. Season with salt to taste.

Source: i heart vegetables

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Pumpkin Chocolate Chip Cookies


  • 1 cup creamy almond butter

  • 1/2 cup pumpkin puree

  • 1/4 cup pure maple syrup

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

  • 1/2 cup dark chocolate chips (optional)


  1. Preheat your oven to 350°F, and line two baking sheets with parchment paper or a Silpat.

  2. Combine all the ingredients in a medium bowl, and mix until a smooth batter is formed. If adding the dark chocolate chips, fold them in now.

  3. Using a spoon, drop the batter onto the lined baking sheet and use the back of the spoon to spread them out into circles.

  4. Bake for 12 to 15 minutes, until the edges are slightly golden.

  5. Allow to cool completely before using a spatula to remove from the baking sheet.

Source:  Popsugar

Leftover Turkey Gumbo


  • 4 cups unsalted turkey or chicken stock 

  • ⅛ teaspoon ground allspice 

  • ⅛ teaspoon ground cinnamon 

  • ⅛ teaspoon ground coriander 

  • ⅛ teaspoon smoked paprika 

  • ⅛ teaspoon cayenne pepper 

  • ⅛ teaspoon ground pepper 

  • ¼ cup canola oil 

  • ¼ cup all-purpose flour  

  • Pinch of salt plus 1/4 teaspoon, divided 

  • 2 stalks celery, finely chopped 

  • 1 medium sweet onion, finely chopped 

  • 1 medium red bell pepper, finely chopped 

  • 1 medium poblano pepper, finely chopped 

  • 3 cloves garlic, minced 

  • 1 (15 ounce) can no-salt-added diced tomatoes 

  • 2 cups shredded cooked turkey 

  • 8 ounces andouille sausage, chopped 

  • 4 ounces okra, thinly sliced 

  • 1 tablespoon chopped fresh thyme 

  • 2 bay leaves 

  • 1 ½ teaspoons filé powder 

  • ½ teaspoon Worcestershire sauce


  1. Bring stock to a simmer in a large pot; keep warm. Combine allspice, cinnamon, coriander, paprika, cayenne and pepper in a small bowl.

  2. Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Whisk in flour and season with a pinch of salt. Cook, stirring often with a wooden spoon, until the roux is very brown, 2 to 4 minutes. Add celery, onion, bell pepper and poblano; cook, stirring occasionally, for 3 minutes. Add garlic; cook, stirring, for 1 minute. Add the spice mixture; cook, stirring, for 1 minute.

  3. Whisk the roux and vegetables into the hot broth until combined. Add tomatoes, turkey, sausage, okra, thyme, bay leaves, filé powder, Worcestershire and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, for 30 minutes.

  4. Serve Gumbo over rice.

Source:  Eating Well

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chicken noodle soup.jpeg

The Ultimate

Chicken Noodle Soup


  • 2-1/2 pounds bone-in chicken thighs

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 tablespoon canola oil

  • 1 large onion, chopped

  • 1 garlic clove, minced

  • 10 cups chicken broth

  • 4 celery ribs, chopped

  • 4 medium carrots, chopped

  • 2 bay leaves

  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon lemon juice

  • Optional: Additional salt and pepper


  1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.

  2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Source:  Taste of Home

Sweet Potato Hummus


  • 1 medium sweet potato, peeled and cubed 1⁄2 teaspoon turmeric

  • 1⁄4 teaspoon ground cumin

  • 1⁄4 teaspoon smoked paprika

  • 3 cloves of garlic

  • 1 tablespoon avocado oil 1⁄2 lemon, juiced

  • 1 can white beans, drained and rinsed 1 tablespoon tahini

  • Salt and pepper, to taste

  • 2 tablespoons olive oil


  1. Pre-heat the oven to 175oC / 350oF

  2. Place the sweet potatoes on a baking tray and toss together with the spices and garlic.

  3. Bake for 30-40 minutes until the sweet potatoes are tender.

  4. Let cool and add to a food processor with remaining ingredients, except the olive oil.

  5. Blend until combined, then with the motor running slowly drizzle in the olive oil until smooth and creamy.

  6. Taste test and adjust, then serve with veggie crudités or pitta chips!

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Honey Garlic Salmon & Brussel Sprouts


  • 4 garlic cloves, minced or pressed or grated

  • 1/4 cup low-sodium soy sauce

  • 1/3 cup honey

  • Freshly cracked black pepper

  • 1 (2 pound) salmon filet, about 1 1/2 inches thick

  • 1 pound brussels sprouts, cut in half or even quartered

  • Lemon wedges for spritzing

  • Fresh herbs, like basil, oregano, chives for topping


  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly.

  2. In a small bowl, whisk together the garlic, soy sauce and honey. 

  3. Place the salmon filet in the center of the sheet.

  4. Place the brussels in the bowl and toss them with half of the honey garlic mixture. 

  5. Spread the brussel sprouts around the salmon. Brush the remaining honey garlic mixture over the salmon. (It's okay if you have some left - you can use it to brush on once the salmon is finished!) 

  6. Roast the salmon and brussel sprouts for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. 

  7. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce.

Source:  How Sweet Eats

Gluten-Free Pumpkin Oat Pancakes


  • 2 eggs

  • 1 1/2 cups gluten-free oat flour

  • 1 1/3 cups whole organic dairy milk

  • 3/4 cup pumpkin puree (about 1/2 a can)

  • 2 tablespoons sugar (or coconut sugar)

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 1/8 teaspoon clove

  • 1/8 teaspoon nutmeg

  • Chocolate chips (optional)

  • Butter or oil for frying, plus more butter for serving if you wish

  • Maple syrup, for serving

  • Seasonal fruit, for serving



  1. Whisk together the dry ingredients in a large mixing bowl.

  2. In a separate bowl, whisk together the wet ingredients.

  3. Combine the wet ingredients with the dry ingredients,whisking until lumps are gone.

  4. Heat a skillet over medium heat. Brush with a little butter.  Scoop about ¼ cup of batter onto the skillet.  Cook until little bubbles form on the top and the edges look cooked, about 2 to 3 minutes. Sprinkle chocolate chips into the pancake if using them, then flip.  Cook until golden brown on the other side, about another minute.  Transfer to a plate and repeat. 

  5. Serve with warm maple syrup and a pat of butter, plus seasonal berries.

Source:  Gimme Delicious

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Pesto Chicken & Broccolli Pasta


  • 1 tablespoon olive oil

  • 1/2 onion minced

  • 4 cloves garlic minced

  • 2 chicken breasts sliced into ½ inch strips

  • 1 cup light cream 

  • 1/4 grated parmesan cheese

  • 1/4 cup pesto

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper or to taste

  • 4 cups aldente pasta drained (appx)

  • 2 cups broccoli florets frozen or fresh


  1. Begin by cooking the pasta in a large pot according to package directions. Add the broccoli into the pasta pot 1 minute before turning off the heat. Drain, set aside. 

  2. While the pasta is cooking, Pour 1 tablespoon of oil into a large pan. Add the onion and cook for 3-4 minute or until golden. Add the garlic and cook for just a few seconds then add the sliced chicken. Season with salt & pepper and cook the chicken for 5-7 minute or until browned. 

  3. Add the parmesan, cream, pesto, and salt & pepper. Simmer mixture for 2-3 minutes. Add the cooked pasta and broccoli. Stir until fully combined. Simmer for another 2-3 minutes. Remove from heat and garnish with more parmesan. Enjoy!

Source:  Gimme Delicious

Autumn Chopped Chicken Salad


  • 1 lb chicken breasts (2 large) trimmed and halved lengthwise

  • 1/2 tsp Garlic salt (or to taste)

  • 1/8 tsp black pepper freshly ground

  • 1 Tbsp olive oil

  • 1 head romaine lettuce (8 cups chopped) rinsed and dried

  • 2 pears cored and sliced

  • 1 cup dried cranberries

  • 1 cup pecans lightly toasted on a dry skillet

  • 1/2 cup feta cheese (4 oz) crumbled


Balsamic Vinaigrette Ingredients:

Source:  Natasha's Kitchen


Salmon BLT


8 bacon slices

1/2 c. low-fat Greek yogurt 

1/2 c. fresh dill, roughly chopped

1 scallion, finely chopped

1 lb. skinless salmon fillet 



1 tbsp. oil

4 thick slices toasted bread



Cucumber salad, if desired



  1. Cook bacon until crisp. 

  2. Combine low-fat Greek yogurt, fresh dill, scallion, and 1/4 teaspoon each salt and pepper.

  3. Cut salmon fillet into 4 thin pieces, season with 1/4 teaspoon each salt and pepper and cook on medium in oil until opaque throughout, 1 to 2 minutes per side. 

  4. Spread yogurt mixture over 4 thick slices of toasted bread and top with lettuce, sliced tomato, salmon, crisp bacon, and 4 more slices of toasted bread. Serve with cucumber salad if desired.

Source:  Good Housekeeping


Hawaiian Chicken Bacon Pineapple Kebabs


  • 1/2 cup barbecue sauce

  • 1/2 cup soy sauce

  • 1/4 cup pineapple juice

  • 1 tablespoon brown sugar

  • 1 tablespoon rice wine vinegar

  • 1 1/2 tablespoons minced garlic

  • 1 tablespoon olive oil

  • 1 teaspoon sesame oil


  • 1 pound (500 g) chicken breasts cut into 1-inch cubes

  • 16 bacon rashers trimmed of excess fat and halved lengthways (2 1/2 inch x 1-inch).

  • 3 cups fresh cubed pineapple

  • 1 large red pepper (capsicum) diced into 1-inch pieces

  • 1 large green pepper (capsicum) diced into 1-inch pieces

  • 1 large red onion diced into 1-inch pieces

  • Salt and cracked pepper to taste


  1. Mix the bbq sauce together with the soy sauce, pineapple juice, rice vinegar, garlic and sesame oil in a large jug or bowl.

  2. Preheat a grill pan (or grill plates on the bbq) over medium-high heat. 

  3. Thread the red onion, red pepper (capsicum) piece), pineapple, green pepper, bacon and chicken onto skewers, wrapping the bacon around the chicken as pictured above. Repeat until all of the chicken has been used. Coat skewers evenly with HALF of the marinade (reserve other HALF for basting).

  4. Brush grill pan or grates over with olive oil. Grill the skewers for 5 minutes; brush over 1/4 cup of reserved marinade. Turn skewers over and coat with remaining 1/4 cup of marinade. Grill for a further 4 minutes, or until the chicken is cooked through and to your liking. Serve immediately.

Source:  Cafe Delites

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