Roasted Vegetables with Tahini Dressing

This is such an easy side dish to make and not only is it healthy, but it is packed with flavor!  The vegetables would be fine on their own, but I think the dressing adds some extra pizzazz to the plating and taste.  I used chickpeas, asparagus, and squash, but you can substitute in your favorite vegetables.

photo 2-9


Roasted Vegetables with Tahini Dressing (serves 6-7 as a side)

1 can of chickpeas, drained and rinsed

1 bunch of asparagus, tough end parts removed

half a butternut squash, peeled and seeded, chopped into 1 in. cubes

olive oil

1/4 cup tahini

1/4 cup lemon juice

6 tablespoons of water

2 garlic cloves, minced

salt and pepper

Preheat your oven to 400 degrees.  Spread the vegetables onto sheet trays.  Drizzle over olive oil to coat.  Sprinkle on salt and pepper.  Bake the asparagus and squash for around 1 hour.  The chickpeas take only 30 minutes.

Combine, the tahini, lemon juice, water, and garlic in a bowl.  Season with salt and pepper to taste.

When the vegetables are done, plate, and drizzle on dressing.


Double Honey Banana Cereal

Another cereal recipe!  This may be my favorite one so far because it has banana chips in it.  You could even make it a double honey double banana breakfast by adding slices of fresh banana on top!  It takes around one hour to prepare.


Double Honey Banana Cereal (12 1/2 cup servings)

3 cups Kashi Honey Sunshine Cereal (don’t you love the name?)
2/3 cup unsweetened shredded coconut
5/4 cup banana chips
2 tablespoons olive oil
1/2 cup honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg white

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white. Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy. Add to the cereal mixture and mix so it coats everything.

Spread it on the lined baking sheet. Bake for a total of 50-55 minutes. Halfway through rotate the pan.

It is done when the cereal is dry to the touch and lightly browned. When you take it out of the oven let it cool before you break it into clusters.


Balsamic Ravioli

This recipe is basically a spin-off from one of my favorite salads.  Spinach, feta, dried cranberries, walnuts, olive oil, and balsamic vinegar.  I swapped out the spinach for asparagus and ravioli to make the meal a little more substantial.  I love how there are tart, sweet, salty, and savory elements in this pasta dish, and it takes less than thirty minutes to cook!

photo 3-5

Balsamic Ravioli (serves 1)

Cheese ravioli (cooked per instructions on the package)

Asparagus, rough ends removed, and cut into one inch pieces


Salt and pepper to taste

Feta cheese to crumble on top

Dried cranberries

Chopped walnuts

1 tablespoon olive oil

3 tablespoons of balsamic vinegar

Heat the butter in a skillet at medium heat.  Add the asparagus and salt and pepper.  When the asparagus is cooked through add the balsamic and olive oil.  Turn the heat on high and cook for a few more minutes, stir the sauce so the vinegar does not burn.  Add the ravioli, cheese, walnuts, and cranberries, and cook until the ravioli is warmed through.  Then plate and dig in!

Spinach, Mushroom, and Cheddar Scrambled Eggs

I think eggs are the perfect basis for a quick healthy meal.  Easy to pair with other ingredients the options are endless.  Today I made a scramble with fresh ingredients in my fridge.  This recipe is easily adaptable to whatever you have on hand.  Try serving Home Fries alongside it!




Spinach, Mushroom, and Cheddar Scrambled Eggs (serves 1)

2 eggs

butter to coat pan

cheddar cheese


sliced button mushrooms

Whisk the eggs in a dish with a fork.

Put butter in a skillet.  Turn on stovetop to high heat and melt butter until it coats the whole pan.  Add the eggs.  Immediately turn heat to medium.  Add the cheese, mushrooms, and spinach.

Using a spoon scramble the mixture until the eggs are cooked according to your preference.

Spinach Pesto Pizza

Pizza is one of my favorite foods and I love how you can cater it to specific preferences to make people feel special!  For example, I am a big pesto fan and use it instead of the traditional red sauce.  Feel free to make your own dough, but I buy it from Bertuccis.  Whole Foods also has pre-made pizza dough or you could try your local pizzeria.

photo 2-7

Spinach Pesto Pizza (1 serving)

ball of dough to form 8 in pizza

1 tablespoon pesto

1-2 oz. feta cheese

1/2 cup spinach

4 kalamata olives pitted, roughly chopped

flour for dusting

Pre-heat the oven to 400 degrees.

Using your fingertips spread the dough onto a baking sheet until you reach desired thickness.  I found sprinkling flour on the dough as well as the sheet helps.

Spread the pesto over the dough.  Add the spinach.  Sprinkle on the olives and cheese.

Bake until the crust is golden brown and the dough is cooked through.  It took me around 15-20 minutes.

Honey Clustered Cereal

I know I’ve posted a lot of breakfast items recently, but since I gave up dessert for lent, I’ve had to broaden my horizons 😦  This cereal is basically the same process as the Maple Almond Granola I made.  Great big crunchy clusters, perfect to pair with milk or yogurt and fruit!

photo 2-6

Honey Clustered Cereal (12 1/2 cup servings)

3 cups Special K

1/3 cup unsweetened shredded coconut

1/2 cup slivered almonds

3/4 cup sunflower seeds

2 tablespoons olive oil

1/2 cup honey

1 egg white

1 teaspoon cinnamon

1/2 teaspoon salt

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white.  Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy.  Add to the cereal mixture and mix so it coats everything.

Spread it on the lined baking sheet.  Bake for a total of 50-55 minutes.  Halfway through rotate the pan.

It is done when the cereal is dry to the touch and lightly browned.  When you take it out of the oven let it cool before you break it into clusters.

photo 1-5

Banana Oat Snacks

I could not decide what to call these little oat cakes.  The recipe I used labeled them as Oatmeal Breakfast Cookies  but since they are so healthy I thought the word cookie was misleading.  A perfect snack, I top mine with a little bit of peanut butter, but I imagine honey or chocolate spread would work just as well.  You could also add chocolate chips or raisins to the batter.  I would compare them to bite sized banana bread, and the oats add a wholesome bite.  Next time I think I will add in some vanilla, or cinnamon for added flavor.  Did I mention you can make them in less than 15 minutes?

photo 1

Banana Oat Snacks (makes 12)

2 ripe bananas

1 cup oats

1/2 cup unsweetened shredded coconut

Preheat your oven to 350 degrees.

Mash the bananas in a bowl.  Add in the oats and coconut, mix until incorporated.

Scoop onto lined baking sheet.  Press on the dough to flatten slightly.  Bake for 12 minutes.  Easy as that!

No Bake Granola Bars

I created this recipe simply by raiding my pantry and using whatever “granola bar ingredients” I had.  Not only does this mean you can cater it to your preferences, but that you can make these whenever you need too!  If you want even sweeter bars, add some mini chocolate chips or peanut butter chips to the mixture.

photo 2-5

No Bake Granola Bars (makes 9 3×3 in bars)

1 1/2 cups oat bran (you could also use quick oats)

1/2 cup peanut butter

1/2 cup sunflower seeds

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts

1/3 cup maple syrup

2 tablespoons of vanilla

1 tablespoon cinnamon

Line a 9×9 in pan with parchment paper.

Mix all the ingredients in a big bowl until everything is incorporated.  Press batter into the lined pan.

Place in the fridge for 45 minutes, or until everything is set.  Cut into bars and serve.

I store mine in an airtight container in the fridge.

Roasted Red Pepper and Ricotta Cheese Tortillas


These tortillas are wonderful for these cold winter days. They’re tasty  and comforting, filled with lots and lots of cheese! I There is ricotta and swiss in these, which makes for a nice combination. I love the red peppers because they are a great way to jazz up any sandwich or tortilla. I used the roasted red peppers in a jar from trader joe’s, but I suppose you could roast them yourself if you had some time. I used ham and swiss cheese, but really you can use whatever cold cuts you have in your fridge – I’ve made these tortillas with turkey before, and they were just as good!


Ingredients (for five tortillas)

5 flour tortillas

1/2 cup of salsa (Use the mild or spicy kind depending on what you prefer)

1/2 cup of ricotta cheese

5 slices of ham

1 1/2 cups of shredded cheese

1 jar of roasted red peppers

Sour Cream, salsa, and black bean dip for garnish


In a bowl, mix together the salsa and ricotta cheese.

On each flat tortilla, spread about 1/5 of the ricotta/salsa mixture. I would recommend to not put it too close to the edge, because it tends to ooze out and cause a mess when you roll them.

Then add a slice of ham to each tortilla. Sprinkle with the shredded cheese and add 1-2 slices of red pepper to each.

Roll the tortillas up and place them in a dish next to each other. I have found that folding the edges of the tortilla in helps keep it compact in the oven and prevents the ingredients from falling out.

Put the dish in the oven at 375 degrees F, and cook for about 15 minutes.

When the tortillas are cooked, garnish them with salsa, sour cream, and black bean dip.