Category: Recipes

Pumpkin Seeds – a halloween treat that’s SO good for you.


I carved pumpkins over the weekend at my parents house – yeah I know – so cool of me. Well, anyways I love spending time with family and I take every opportunity to do so because who knows where life will take Nico and I in a few years — we could live in another part of the world because of Nico’s job and then I won’t be able to carve pumpkins with the fam so easily!

We almost threw out the seeds this time. Luckily, dad made sure to gather them all up, rinse, separate all the stringy pumpkin pulp and roast them (325° F for 25 minutes, make sure to stir them around every 8 mins or so). It wasn’t until last year when someone I used to work with brought in a ziplock bag filled with a medley of in shell roasted pumpkin seeds and roasted coconut chips (he got these from Trader Joe) to snack on. I was hooked on the flavor combination and looked into (more…)

This Spaghetti Squash Lasagna answers the question, “What’s for dinner tonight”?

I was craving a fall type lasagna the other day without all the heaviness of traditional lasagna. I am also trying to be on a restricted gluten and dairy diet for personal health benefits — I am constantly learning about healthy food alternatives & trying to incorporate that into my lifestyle as much as possible. SO, cooking at home is the easiest way to achieve that! 

healthy-spaghetti-squashI had some spaghetti squash, tomatoes and tofu at home — and fresh basil still growing outside despite the cold temps we’ve been having this week in Boston. I made sure to salvage the basil and utilize it in this recipe.

This lasagna happens to be gluten-free and vegan, but you can easily add (more…)

3 ingredient peanut butter (& fluff) cookies

dsc_0567I don’t know about you, but after dinner, I crave something sweet! When they ask at the restaurant if you saved room for dessert, I always say yes! It’s this weird thing I got from my mother — I just do not feel satisfied unless my sweet tooth is taken care of.

My healthy paleo, no dairy, no gluten diet had to go on hold for these cookies! However, they are only 3-ingredients (+ the fluff) ……. (more…)

My grandma’s favorite oatmeal raisin cookies

Processed with VSCOcam with c1 presetMy babcia used to make these cookies every once in a while –she would always make them extra baked – meaning they were on the very brown side — some might call them burnt! But that’s the way she liked them and I just loved cookies so I didn’t care!

Nowadays, when I bake these, I’m lucky if I can get a dozen out of the batch! ( one recipe makes 4 dozen) I eat way too much of the raw cookie dough before I get them in the oven! So needless to say, my cookies are baked just enough to get a slight golden color!Processed with VSCOcam with c1 preset

 Both ways are delicious. Your preference!

I made half the recipe for me and Nico the other night and we managed to eat them all up with some almond milk and a Netflix movie… ooopsProcessed with VSCOcam with c1 preset

Here is the recipe… enjoy!

Oatmeal Raisin Chocolate Chip Cookies
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  1. 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  2. 3/4 Cup(s) firmly packed brown sugar
  3. 1/2 Cup(s) granulated sugar
  4. 2 Eggs
  5. 1 Teaspoon(s) vanilla
  6. 1-1/2 Cup(s) all-purpose flour
  7. 1 Teaspoon(s) Baking Soda
  8. 1 Teaspoon(s) ground cinnamon
  9. 1/2 Teaspoon(s) salt (optional)
  10. 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  11. 1 Cup(s) raisins ( I do 1/2 choc chips and 1/2 raisins)
  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
  1. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
  2. Makes 4 DOZEN! (unless you eat the raw dough like I do!)
Adapted from Quaker Oats
Adapted from Quaker Oats
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Sun-dried Tomatoes with Feta Turkey Meatloaf


 I don’t think my mom has ever made a “meatloaf” – so I guess that’s why I don’t understand the negative perception that comes with the food – I’m almost embarrassed to tell people I’m making meatloaf and I love it (okay, I’m not embarrassed – I tell people all the time) What I mean is, a lot of people instantly go back to when they were kids and the horrors when mom told them meatloaf was for dinner… at least that’s the consensus I’ve gathered!

Here is proof— when asked random people: Why do people hate Meatloaf?— here are some responses:

  • Probably because they were subjected to the same meatloaf I was in school; hamburger with onion soup mix in it and some ketchup on top. It ruined meatloaf for me until I learned to make it myself and found out how it should really taste.
  • I always thought I didn’t like meatloaf. At a church potluck, however, it was discovered that I did not like MY MOTHER’S meatloaf… To answer your question directly, I’d say that those who don’t like meatloaf haven’t tried the right kind yet.
  •  ….because when you add the word “loaf” to a food, it just makes it so much more….appetizing. Just think! “Cabbageloaf,” or, come down to McDonald’s for our new McLoaf! Many do not know how to make a good meatloaf. It’s the kind of thing that can be good when it’s made right, but can really, really go wrong when it’s not.

So, ever since I met my fiance and had him cringe at me when I said I’m making meatloaf for dinner – I have been determined to get him to like it! And… what do you know.. he gets himself seconds whenever I make it. If you make it right – it can be delicious (not to mention SO easy)  especially for kids a great way to hide some veggies in it! I have made some with chopped carrots, kale, spinach, mushrooms…etc.

Even the doodle likes his veggies =)

Processed with VSCOcam with c1 presetThis recipe here is by far, one of our favorites. Enjoy with a side of sweet potatoes and brussel sprouts!

Turkey Meatloaf with sun-dried tomatoes and feta cheese
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. Vegetable cooking spray
  2. 1/2 cup plain bread crumbs
  3. 1/3 cup chopped fresh flat-leaf parsley
  4. 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  5. 2 cloves garlic, minced, optional
  6. 2 eggs, at room temperature, lightly beaten
  7. 2 tablespoons whole milk
  8. 1/2 cup crumbled feta cheese
  9. 1 1/2 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 pound ground turkey, preferably dark meat
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  2. Spray a 9 by 5-inch loaf pan with cooking spray.
  3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
  1. Recipe courtesy Giada De Laurentiis
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The best Spinach & Artichoke Dip you can make! (go w/ the vegan option!)