Thursday, May 2, 2013


This is a very healthy not too sweet energy snack. It is very simple. 

1 cup grated or shredded carrots
1/4 cup water
3 cups shredded coconut (I used unsweetened, larger flakes)
1/2 cup honey
1 tsp vanilla
1/2 cup whole wheat flour
1/2 tsp salt
Mix and let sit for 10 minutes. Scoop into balls onto a greased baking sheet. Bake at 350 for 25 min.


Skip the eggs and oil in the box cake mixes, use an
8 oz can of pumpkin. This recipe came from my mom who got it from my sister. Do not follow the cake mix directions.

1 8oz can of pumpkin
1 chocolate cake mix
1/2 bag chocolate or carob chips.
Mix, put into muffin tin or papers...bake 375 for about 25 min.

Here's another version....

1 8 oz can of pumpkin
1 yellow or white cake mix (I've even made it with a carrot cake mix)
1/2 cup raisins
1/2 cup chopped dates
These are the date-raisin version made with a coffee cake mix.


Here's another version....

1 8 oz can of pumpkin
1 coffee cake mix
1/2 cup chopped nuts
1/2 cup coconut flakes
brown sugar on top.


You can use any cake mix and add any additions like
nuts (walnuts, pecans, almonds) dates, raisins, coconut, dried fruit. etc.....

What a healthier way to eat muffins.

Wednesday, March 20, 2013


Yes! Split pea soup can be Delicious! It's not the kind you have had that taste like paste. Even my kids love it. I always try to freeze some for my mom too. Its wholesome, healthy and filling. Delicious
You will need some simple ingredients and it is so easy you can make it in one hour.
2 sliced garlic cloves
1/4 diced onion
3 sliced carrots
1 diced potato (use two if omitting the sweet potato)
1 diced sweet potato (optional)
1 lb bag of green split peas
8 cups water
2 tbsp olive oil (or your favorite oil)
3 vegetable bullion cubes
1/2 tsp turmeric
1/2 tsp imitation bakon bits
1/2 tsp fresh ground pepper
salt to taste (at end of cooking)
1 cup dried instant potato flakes
1/2 cup of half/half cream (optional)

Saute' the garlic, onion, carrots,potatoes in the oil for two minutes on med heat. Do not burn the garlic. Add the water and split peas, bullion cubes and spices except salt. Simmer covered for about 50 min. or until peas and potatoes are tender. Remove 3 cups into a blender and blend with the cream. Add it back into the pot. I like to blend about half the soup so it is creamy but yet have some chunks of carrot, potato & peas. Lastly, add potato flakes to thicken. Salt to taste.
Serve with a grind of fresh Parmesan & pepper. 

You can use this same recipe with brown, yellow or red lentils. I would remove the bakon bits and add a can of diced tomatoes if you decide to make lentil soup. But follow the same recipe.

Friday, February 22, 2013


Have you ever had "Aunt Annie's" Pretzels? They are soft and buttery. I have that recipe that I would like to share.



1 1/2 cup warm water
1 TBSP Yeast
2 TBSP Brown sugar
dissolve yeast and sugar in water.

1 1/8 tsp salt
1 cup bread flour
3 cups all purpose flour
knead until smooth, cover with towel and let
rise for 1/2 hr.

For after baking:
(4 TBSP melted butter)
Coarse sea salt or Cinnamon &Sugar)

Prepare baking soda water (2 TBSP baking soda and 2 cups water.)

After dough has risen, pinch off bits of dough, roll into ropes
and shape into pretzels or knots. Dip into water soda mixture and place onto a greased baking sheet.

Bake 450 for 10 min. 

Whether you like salty pretzels or sweet you can sprinkle with sugar & cinnamon or coarse sea salt. We made both.

Brush with melted butter, coarse sea salt or brown sugar and cinnamon.

Eat fresh and hot. 

Sunday, February 10, 2013


This soup is so comforting and makes you feel so good inside. On a cold winter day or when you don't feel so well what is more nourishing than a hot bowl of healthy vegetarian chicken noodle soup.

1/2 package Gardein chicken strips cubed
4 chopped carrots
4 stalks chopped celery
1/2 diced onion
1 diced garlic clove
4 leaves of greens (collards, kale, swiss chard)
1 qt. box vegetable broth
4 cups water
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1/2 tsp dried sage
1/4 cup nutritional yeast flakes
2 TBSP Extra Virgin Oil Oil
1 vegetable bullion cube
1/2 cup brown rice
1/2 cup barley
2 cups dried or homemade noodles

Gardein Chicken Strips Gardein
I begin with my fake chicken. I recently changed from using TVP (dried textured and reconstituted vegetable protein) to frozen "Gardein" brand chicken strips. I cut them into bite size pieces and if the package comes with any sauce just refrigerate it for another use.

Chop your carrots, celery and dice the onion and garlic.
I remove any hard stems from the kale or collard greens and roll the leaves and cut them into ribbons. 
called (Chiffonade)
I buy kale, collards, or swiss chard every time I grocery shop. It can be used so many ways.

I purchase my olive oil at World Market. They have the best bang for your money. Using EVOO is a must. It gives the soup that mock taste of the meat version. World Market Olive Oil

Collard ribbon and Gardein Chicken strips

I prefer to have large cuts of carrots in my soup.

Vegetable bullion cubes

Nutritional Yeast Flakes (I find this in bulk at Sawalls)
                                                  Sawalls Health Foods Portage,MI             
This is dried onion, garlic and other spices that I add to alot of my food. It's kind of like the no salt seasoning.


Barley and noodles . Adding barley and brown rice will give
your broth that extra fullness that will make this soup a meal.

Begin by saute' the veges in the EVOO for about 5 minutes on med-low heat. Add all the spice then add the veggie broth and water. Add all the ingredients except for the noodles. They go in last.

Simmer your soup on med- low for about 30 min. and then low for another 30 min. until the rice and barley are tender. Add the noodles last and turn off soup when the noodles are cooked. You may have to add more salt to taste.
As the soup cools the broth will thicken from the starch on the noodles, rice, barley. Add water if you prefer a thinner broth. Especially on day 2 when you have left overs.

Sunday, February 3, 2013


                                                          Wet Burritos

Wet Burritos are easy to make and can be made with so many different fillings. These are stuffed with my precooked pinto beans and brown rice.

Preheat your beans-
two cans of pinto,black or re fried beans
1 tsp cumin
1/4 diced onion
1 clove diced garlic
saute' the onion and garlic in some oil or butter.
add the beans and cumin, heat until hot. Set aside.

Make your rice ahead of time since it takes longer to cook.
2-Cups brown rice
4 Cups water
1 tsp salt
1 tsp oil
Cook on high with a lid until it begins to boil. Turn down to med/low and simmer for about 30 min. or until your rice is tender. Do not let water evaporate out. 4 cups should be the perfect amount, but if needed add a little more. Turn off heat and keep covered until you use it.

Making the burritos

In a 9"x13" glass baking dish pour 1/4 jar of a large jar of salsa.Make sure bottom of the baking dish has sauce on it or your burritos will stick. I use my homemade salsa. You can use any salsa. If you prefer just a sauce..Mix one large can of crushed tomatoes with 1 tsp cumin, 1/2 tsp chili powder.

Begin filling large or small white or whole wheat 

tor teas with half the bean and half the rice. Roll each one up and place into the baking dish. It should hold about 12. You can squish them together to make them fit or cut them in half if needed.

Pour the rest of your sauce over the burritos. Make sure the sauce gets down the sides of the dish so the burritos do not stick. Add more as needed. Cover with your favorite cheeses. I used
1 cup Shredded Mozzarella
1 cup Crumbled pepper jack.
Cover with foil and bake for 45 min. at 350 degrees.

Serve with toppings
Shredded Romain lettuce
sour cream
Avocado smashed with some sea salt and lime juice.
Black olives
Diced tomato
Diced jalapeno


Friday, January 18, 2013



Start with 3-4 large eggplant.
Wash, cut ends off and slice about 1/2 inch thick.
Drizzle with a little olive oil and pinch of salt and dip into
a bowl of seasoned bread crumbs. Place on sprayed sheet pan.
Bake at 400 for approx. 25 min. turning once at the half way point.
Remove when they are golden brown.
Breaded and ready to bake


Saute two diced garlic cloves with 1/4 chopped onion
in a large pan with a TBSP of olive oil. on med-low heat

When onion and garlic are tender add two large cans of whole tomatoes.
Break up tomatoes with your hands.

Add tsp of Italian seasoning, tsp oregano, 2 TBSP fresh chopped basil.
salt and pepper to taste,. Let it simmer on low until sauce reduces for about 30 minutes.
Simmering marinara sauce


Begin with spooning some sauce in the bottom of a glass casserole dish 9x13.
Layer your breaded, baked, eggplant on top the sauce.
Add a sprinkle of Parmesan cheese and a sprinkle of mozzarella cheese.
Keep layering the sauce,eggplant and cheese about 3 times. Ending with cheese on top.

Cover with foil and bake for about 30 minutes or until hot and bubbly at 350 degrees.