Category Recipes

Spagehtti Squash Taco Bake ( 3 recipes in one)


Adapted from Beyond Fit Mom

Taco Squash Bake


    • 1 spaghetti squash
    • 1/4 cup red bell pepper, chopped
    • 4 cloves of garlic
    • 1/4 cup yellow bell pepper, chopped
    • 1/4 cup green bell pepper, chopped
    • 1/2 cup chopped onion
    • 2-3tbsp of cilantro
    • 1/4 cup green unions chopped
    • 2 tbsp. Extra Virgin olive oil
    • 16 oz. lean ground turkey
    • 4 tbsp. taco seasoning mix
    • 1 cup shredded reduced-fat Mexican-blend cheese
    • 1 cup chunky salsa (see my homemade easy salsa)
    • 1/4 cup plain greek yogurt
    • salt and pepper to taste

Taco Season Mix (Makes like 12 servings)

  • 4 tbsp paprika
  • 2 tbsp. chili powder
  • 2 tbsp ground cumin
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tsp garlic salt
  • 1 tbsp. oregano
  • 1 tbsp. pepper
  • 1/2 tsp crushed red pepper flakes (optional)

Mix together place in glass jar

Easy Homemade Salsa

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Turkey, Tomato, Power Green Quinoa Casserole

We love power greens in our family. We eat them in Omelets, Salad and now in a Casserole.

The other day I was bored with our usual dinner and decided to make something new. Oh it was yummy to yummy not to share.

Turkey,Power Greens Quinoa Casserole Ingredients


1 lb (16 oz) Kosher Ground Turkey
1/2 Small Yellow Pepper, diced
1/2 Small Red Pepper,diced
1/4 Small Green Pepper,diced
1/2 onion, chopped
3 cloves of garlic minced
14-18oz diced tomatoes (I am fortunate to live in the Garden State (New Jersey) and grow and can tomatoes that last me most of the year. You can buy them in a can (try organics and BPA free liner)
2 cups of Power Greens (Mix of Kale, Chard and Spinach), chopped
2 tbsp basil (fresh if you can)
1 tsp fresh oregano
2c of Tri-Color Quinoa
1 Tbsp. Extra Virgin Olive Oil
2 cups 4 or 6 cheese blend


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Apple Crisp Dessert Flip

My Dessert Flip

I love the show “Junk Food Flip” for so many reasons. To name a few I love food. like junk food alot (just now how I feel afterwards) and some of the highlights I never could have imagined something so yummy existed. What I like the most is that it takes those things and makes two healthy options. Well inspired one day I decided to flip one of my favorite easy recipes that my family loves, Apple Crisp. Made both versions and had my family blind taste.

A. Was the healthier version and B was my oh so yummy original super easy version.
Both recipes are probably the easiest recipe you’ll ever have and you can do with any fruit.
A. Healthy Option
1/2 c. Quinoa Flakes
1/2c. Graham flour
1/2 c. & 2tbsp. Wild honey
1/2c or 8 tbsp. Coconut Oil
2 tsp...

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Spiced Pumpkin Protein Cookies (Family Approved)

This recipe originated from but my diva’s and I made a few adjustments. These are grain free, gluten free, sugar free, high fiber, low carb,

Spiced Pumpkin Protein Cookie

1/2c. Dried Cannelini Beans

1.5 c. Water

1 tsp vanilla

1 tsp. cinnamon

2 tbsp Local honey

1/2 cup Organic Pumpkin Puree

1 egg white

2 scoops of Vanilla Whey Protein Powder

1 tsp baking powder

1/8 tsp cloves

1/4 tsp all spice

1/4 tsp. nutmeg

Pumpkin Cookie Ingredients

Make Beans `4 hours in the crock pot on hi

  1. Add Beans, Water, Cinnamon, Vanilla and Honey to beans and let cook till soft

Cookies Directions

1. Preheat oven to 350 degrees

2. Add Drained Beans into Food Processor and pulse till smooth, periodically scraping sides and pulsing

3. Add remaining ingredients and pulse till smooth

All Pumpkin Cookies Ingredients


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Pumpkin Angel Food Cake

Let the pumpkin madness begin. MM MM sooo yummy!


Serves 12
Prep time 30 minutes
Cook time1 hour
Total time1 hour, 30 minutes
Adapted from :The Complete America’s Test Kitchen TV Show Cookbook, 2001-2010

1 1/2 cup Coconut palm sugar
3/4 cups cake flour-I used Swan’s Down
1 1/2 teaspoon pumpkin pie spice or Chinese Five-Spice Powder
1/2 teaspoon of Korinjte Cinnamon (because I am a Cinnamon snob you can use regular ground Cinnamon)
(I used Alchemy Spice Wake & Bake Sweet Spice Blend)
12 Large egg whites (room temperature)
1 teaspoon cream of tartar
1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
1 1/2 teaspoon lemon juice
3/4 cups pumpkin puree (fresh or canned)


*****A tube pan is essential to making this cake...

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Chocolate Peanut Buttercups

Homemade Peanut Butter Chocolate Cups

These are so easy after making them twice I no longer need the recipe.

This recipe was adapted from Beyond Fit Mom

Makes 12

4 tbsp coconut oil

2 tbsp brown rice syrup or honey (I made these the second time with honey and think this was the better sweetener)

2 tbsp unsweetened cocoa powder or carob powder

4 tbsp peanut butter ( homemade or natural)


1. Melt coconut oil in a double boiler. Whisk in Brown rice syrup or honey then add unsweetened cocoa powder or carob powder.


2. Mix until thick (VERY IMPORTANT) if it is very thin it is probably unsweetened chocolate which makes for a very nasty peanut butter cup (trust me!!!)


3.  Line mini cupcake pan with cupcake liners. Pour into liners till 1/3 full. Then freeze for 15-20 minutes.

Lined Chocolate Cups


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Wild Caught Hazelnut Crusted Salmon


2 lbs of Wild Caught Salmon

1/4 c. Panko

1/4c Hazelenut

1/2 tsp Lemon Zest

1/2 tsp Thyme (fresh)

Salt & Pepper to taste


Preheat oven to 400 degrees

1. Slice Salmon into 6 oz pieces or ask butcher to slice it at store

2. Mix all ingredients on a plate or shallow dish

3. Place salmon skin side down in shallow dish and press and cover with breadcrumb, hazelnut mix.

4. Place on cookie sheet with parchment paper brushed with olive oil.

5. Bake in oven for 20 minutes.

6. Remove from oven and serve. Serves 4

Nutrition Facts:

215 Calories

8 g fat

33g Portein

3g Carbohydrates

1g dietary fiber

74mg cholestoral

401mg sodium

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Strawberry Lemonade Cake


Strawberry Lemonade Cake

1 cup Palm Sugar
1/2 cup Coconut Oil
2 eggs
2 tsp. Vanilla Extract
1/2 cup White Whole Wheat (Unbleached) Flour
1 3/4 tsp. Baking Powder
1/2 c. Lemon Juice
2 tsp. Lemon Zest
3/4 cup Strawberry Preserves

1/4 cup unrefined (virgin) coconut oil
2 cups powdered sugar
2 tbsp almond milk (vanilla unsweetened)
2 tbsp of lemon juice
1 teaspoon vanilla extract

Cake Directions
1. Preheat oven to 350 degrees
2. Grease and flour a two 9 inch round pan or line with paper liners.
3. Juice 3 lemons and zest lemon peels.
4. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.

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