• Chocolate Zucchini Breakfast Cookies

    First, thank you all for your kind messages after my post on Monday, I Need To Walk and It’s Getting Cold… I really appreciate the love, support and suggestions! The other day I told a friend I feel so fortunate to be surrounded by such wonderful, giving people. It keeps me afloat. Oh, and I will report back on podcasts soon! Now on to the cookies. We are entering the hectic holiday season, you know the one with all the sugar and craziness? How would you feel about a kid friendly breakfast cookie packed with a vegetable and no white sugar? Yes, please? I thought so. Inspired by the amazing…

  • Oven Roasted Pineapple with Cinnamon

    Roasted pineapple. Another inspiration from our quick trip into NYC. We did have one meh meal at a place that shall remain nameless, but the silver lining (besides providing us with a laugh) is that it turned us onto the idea of roasted pineapple. It is addictive, you have been warned. Serve this over ice cream, yogurt, pound cake, oatmeal, pancakes, grilled chicken, pork tenderloin or even fish! Or you can just eat it straight off the pan out of the oven. You get the picture, this can go on anything! Oven Roasted Pineapple with Cinnamon Ingredients: 1 Whole pineapple cored and cut into cubes 1 Tablespoon melted coconut oil…

  • Butternut Squash Soup with Curry & Sumac (In the Instant Pot!)

    My sweet husband whisked me away for a couple of nights in the city to decompress. We had a lovely relaxed time (more on that in a separate post!) and incredible meals. At one dinner we had a roasted squash side dish that was out of this world… I decided I had to try and recreate the flavor profile in a soup. I have never cooked with Sumac but it adds an earthy brightness that I am so excited about! All made (quickly) in the Instant Pot which makes it so easy. If you have not read my post about why I LOVE the Instant Pot you can find it…

  • Thad’s Banana Bread

    Banana Bread. This was a staple in my house growing up. Whenever those bananas got spotty we had banana bread for breakfast. We LOVED it, especially my brother, who then in turn made it for my kids. They now love it, too. I have taken our old classic recipe and tweaked it to make it gluten free and have a little less sugar (and no refined white sugar)… there is still butter. I think butter is the key to the deep flavor of this particular bread, but feel free to swap in melted coconut oil, I am sure it will work! Ingredients: 3 to 4 Very ripe bananas (lots of…

  • Roasted Gnocchi

    Oh my goodness. The power of roasting things in the oven truly is transformative. I have been spending a lot of time on Pinterest lately because it’s pretty mindless and I need that. There is truly some great content on Pinterest so it’s a win-win. I stumbled across this recipe on The Kitchn and was intrigued. Throwing potato gnocchi in the oven instead of boiling? Would it work? Not only does it work, it is AMAZING and the possibilities are endless. Crispy on the outside and soft on the inside. This is a perfect and addictive hors d’oeuvre and my kids gobbled them up. (On a side note; my brother would…

  • Make Ahead Breakfasts

    Okay… summer is now over (unofficially). That Tuesday after Labor Day always seems to be the day despite what the lunar calendar says. The melee sets in; back to school, back to work, back to life. It can be hard to get out the door in the morning (or sit to write a blog post!), am I right? I pulled together my favorite recipes that you can make a head and get you and/or your kids out the door even faster without the headache! Muffins: So easy to make ahead and keep on the counter or better yet, in the freezer! Make a double batch while you are baking! All of…

  • Chocolate Hazelnut Granola

    School is about to start… a little over a week to go. I am trying to get into the mindset of being back in a routine (and off the beach). A wholesome breakfast before the school day starts is a priority in my house. This granola fits the bill. Hearty and nutrient packed with enough chocolate to make the kids happy. Serve with yogurt and fresh berries and you are all set! A variation on my Granola Formula amped up with the flavors of Nutella! Ingredients: 3 Cups gluten free oats (I like Bob’s Red Mill) 1 Cup chopped hazelnuts 1 Cup sliced almonds 1/4 Cup flax meal 1/4 Cup…

  • Tomato “Cobb” (aka: Cold Tomato Soup)

    It’s hot. The thought of turning on the oven, cooking, even grilling is really unappealing. The last days of summer are always filled with lazy lunches because you just can’t bother between the heat and the looming prospect of going back to the reality of the school year. This recipe is PERFECT for these lunches. It’s also perfect because tomatoes are SO very good right now and we have an abundance of them in the garden. I can’t take credit for This genius recipe. I found it in the Bartlett’s Ocean View Farm Cookbook years ago (another one of those awesome collective cookbooks) and tweaked it ever so slightly. Thank…

  • Pepper Cheese

    This is a classic. My mom and I have been making it for years and I always make it the same day I make gazpacho. Cusinart is already out and you have leftover pepper and onion. Easy peasy. It is the perfect thing to have in your fridge for a snack or whip out as an hors d’oeuvre when friends stop by. Also, totally kid approved! Ingredients: 1 Pound good sharp cheddar (white or orange) 1 small pepper or half large, any color 1/4 red onion Instructions: 1.Rough chop pepper and onion and add to cusinart. 2. Pulse until a fine dice with a good amount of liquid.Place small strainer…

  • Gazpacho

    There are so many different version of Gazpacho out there. Red Tomato, yellow tomato, green tomato, watermelon… the list goes on.  This is my favorite variation- simple, easy and perfect on a hot summer day. Also a great use for the amazing purple peppers I got this week from Mike’s Organic Delivery! (Take 10% off your first order with code AMH10) I skip the raw garlic with this version which seems to make it much more kid friendly. You could certainly make this with tomatoes from the garden but I love a can of San Marzano tomatoes- they are perfect every time. Ingredients: 28oz Can of  whole peeled San Marazano…