Lentils with Spinach
makes 4 servings

1 generous cup lentils
4 cups vegetable stock
1 onion chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and cut into 1/3 inch cubes (optional)
3 large thyme sprigs
2 cups baby spinach, coarsely chopped

In a stock pot add the lentils and vegetable broth, cover and bring to a boil.
Over high heat, heat a large skillet and add vegetable oil. Add the onion, garlic, carrots, celery, potato if using and thyme, saute until softened, a little less than 5 minutes.
Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes.
Stir in the spinach and salt to taste.

click here to return to post

Spiced Oatmeal Coconut Scones
makes about 1 dozen scones

dry ingredients
1 1/2 cups whole wheat four
1 1/4 cups old fashioned oats
1/4 cup raw cane sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt

wet ingredients
1/2 cup coconut oil, warmed to a liquid state
1/3 cup coconut milk (unsweetened)
1 egg

In a large bowl, thoroughly combine all the dry ingredients. Set aside.
In another bowl, thoroughly combine all of the wet ingredients. Don't worry if the coconut oil begins to set a bit. Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened.

On a lightly oiled baking sheet, place a 1/4 cup of the mixture, flattening to 1/2 inch thick.
Bake at 450 degrees Fahrenheit for about 10 minutes.

click here to return to post

Avocado and Grapefruit
2 servings

2 red grapefruit
1 avocado, thinly sliced (I use Hass avocado)
1/4 cup chopped cilantro
1/4 red onion, thinly sliced
sea salt to taste

Remove the grapefruit segments from the pith, making sure to remove all of the white.
Place the grapefruit, avocado and onion onto a plate. Squeeze the grapefruit membrane over them, then top with cilantro and sprinkle with salt to taste.

click here to return to post

Oatmeal Almond Chocolate cookies Sweetened with Banana
makes about 40 cookies
adapted from Nikki's Healthy Cookies at 101 cookbooks

1 1/2 cup mashed banana (about 3 large, ripe bananas)
1/4 cup coconut oil warmed to liquid state (you could use olive oil)
2 cups oats
1 cup almond meal*
1/4 cup cocoa powder
3/4 teaspoon sea salt
1 teaspoon baking powder
6 ounces bittersweet chocolate chips

In a large bowl combine the oats, almond meal, cocoa powder, baking powder and salt, set aside. In another bowl, combine the banana and oil. Add the banana mixture to the oat mixture and stir to combine. Stir in the chocolate chips. On a lightly oiled cookie sheet, place leveled tablespoons of the dough about an inch apart.
Bake at 350 degrees fahrenheit in the center or upper third of the oven for 12 - 15 minutes.

*you can make this by pulsing almonds in a food processor until it is the texture of sand, don't go too far or you'll get almond butter

Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults

1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste


Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.

Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.

Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.

click here to return to post

Black Bean Chili with Sweet Potatoes and Spinach

olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
2 medium Sweet Potatoes, peeled and cut into 1/2 inch pieces
2 tablespoons ground cumin (you could use chili powder)
3 15-ounce cans black beans, drained
1 28 ounce can diced tomatoes in juice
8 ounces baby spinach (you can use regular spinach, just remove the stems and coarsely chop)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic, saute until tender and golden. Add squash and cumin. Cook until fragrant about 2 minutes. Stir in beans and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered, until squash is tender, about 15 minutes (if it is too thick for you, add up to 2 cups of water at this point) . Stir in spinach and season to taste with salt and pepper.

Ladle chili into bowls and serve with cilantro, chopped red onion, sour cream and cheddar to garish.

return to post

Hot Chocolate
Makes 2 servings

1 cup whole milk*
4 ounces semisweet chocolate
pinch of salt

In a sauce pan bring the milk to a simmer. Turn off the heat and add the chocolate and the pinch of salt. Whisk to make sure it is all combined.
Serve with unsweetened whipped cream.


* You can use 1/2 cup milk and 1/2 cup heavy cream. It will be much more rich but I find the chocolate flavor is just a bit overwhelmed by the heaviness of the cream. However it is still delicious this way so play around, see which you prefer and let me know!

Return to post