Kale, Butternut Squash and Dates Salad

I don’t have a picture again:(

Excuses include: 2 kids, slow computer, and hunger.

But…I don’t want to forget this recipe. It was so good.

Kale, chopped
Dates, chopped
Butternut squash, steamed and chopped
Onions, sliced and caramelized
Walnuts, roasted and chopped

Saute kale in 1 t. olive oil. Add dates and squash and onions. Season with salt and pepper and top with walnuts.

Optional: Drizzle with vinegar (white wine or balsamic) and a little extra olive oil.


Macaroni and Cheese with Collard Greens and Bacon

IMAG0388 (2)Recipe adapted from Marcus Samuelson’s original recipe as found from marcus-off-duty.html

This is indulgent but feels a little better since it has something green in it. Truthfully, I think it would be just as good to simply add steamed collard greens and cooked bacon into your best macaroni and cheese recipe.



Asian Salad/Rice Bowl with Tuna

IMAG0589 (2)

Recipe adapted from’s recipe for Seattle Asian Salmon Bowl:

I adapted them recipe based on what I had in my refriderator at the time and this recipe was still AMAZING!!! It was different, new, light, refreshing, flavorful and very impressive. I will definitely make it again and maybe for company that I want to show off for:)

I substituted tuna for the salmon as it was on sale. I’m glad that I did. It went so well with this dish. I eliminated the sprouts and sesame seeds and added chopped red pepper and thinly sliced jalapenos.

For the dressing, I also used white wine vinegar instead of rice vinegar and eliminated the mirin and wasabi because I didn’t have them. This didn’t matter as the dressing was amazing. No need to go out and buy new ingredients.

Spaghetti Squash with Sausage, Sun-Dried Tomatoes, and Spinach


This is a delicious gluten-free pasta option and its packed with flavor. Definitely should make this for company.

Spaghetti Squash
1-2 chicken sausage (Italian spicy, Parmesan, whichever), sliced or removed from casing.
3 cups loosely packed baby spinach
2 cloves garlic, coarsely chopped
1/4 cup sun-dried tomatoes in olive oil
Parmesan cheese (for topping)

Cut squash in half length-wise. Scoop out and discard seeds and pulp. Place squash, open side up, on a pan and bake in the oven at 350 for about 1 hour. Remove from the oven and let cool enough so you can touch it. Using a fork, scrape the squash to get the spaghetti.

Meanwhile, in a large skillet, cook sausage until done. Add sun-dried tomatoes and garlic. Cook for 1 minute. Add spinach. Cook until wilted. Add spaghetti squash and stir to combine. Serve warm and top with Parmesan cheese.



Recipe from Melissa Darabian’s “Falafel” recipe on

This was easy to make and super delicious. Everyone is the family loved it!!!This will become a staple for sure!

I served it over Trader’s Joes’ naan with cucumbers, lettuce, and tomatoes. Topped with simple homemade tzatziki sauce. I can imagine them with out the bread, served as a salad, too.

American Shepherds Pie



This recipe is in honor of Sandy Thorpe. It is a version of what I remember eating at your house as a kid. It was just as delicious as I remembered. I felt joy serving it to my own kid:) Thank you.

Mashed potatoes, I like mine whipped and creamy (1/2 T. butter, 1 T. milk, 2 T. sour cream)
Ground beef, browned with salt and pepper (fat drained)
Corn on the cobb, boiled and cut
Cabbage, chopped and sauteed in olive oil until tender
Cheddar cheese, shredded

In a pie pan, layer the prepared ingredients: beef, cabbage, corn, mashed potatoes, cheese. Bake at 350 for 10 minutes to melt cheese and heat the pie.


Barbecue Chicken Chili



Recipe from Skinny Taste’s blog for BBQ Chicken Chili:

I enjoyed the bbq flavor in the chicken chili a lot! I thought 1/2 cup wasn’t enough and added more bbq sauce, but it was too much. So…follow the recipe:) Also, I added corn and carrots. It compliments the sweetness of the bbq sauce.

Kenyan Beef and Collard Greens





Recipe from for Kenyan Braised Collard Greens:

This recipe is so easy to make and it is a flavorful one-pot dish. Jeff and I loved the new flavors. You could serve this with rice, but I enjoyed it straight-up and then having enough space in my belly for more!


Veggie Lasagna with Spinach Sauce


This is one of my favorite discoveries of the summer.  This was a great way to use up all the garden vegetables and greens. This dish is packed with flavor. The lasagna and/or the sauce can be easily frozen for another day.

*The picture above is of Veggie Spaghetti Pie ( I didn’t have lasagna noodles that day)

Yields: 8 X 8 in. casserole dish

1 zucchini, cubed
1 yellow squash,cubed
1/2 eggplant, cubed
1 pint mushrooms, quartered
1/2 pint cherry tomatoes, halved (or any tomatoes! I imagine sun dried tomatoes would be great in this too!)
1/2 yellow onion, chopped
2 cloves garlic, minced

lasagna noodles (cook as directed or us the “no-boil” noodles)
mozzarella cheese

3 cups spinach or kale (steamed and drained)
2 T. butter
2 T. flour
1 cup low-fat milk
1/4 c. Parmesan cheese
salt and pepper to taste


Preheat oven to 350. In a large sauce pan, cook onion and eggplant  1-2 T. olive oil. Cook about 5 minutes. Add zucchini, squash, mushrooms, garlic and tomatoes. Cook another 5-7 minutes or until tender. Add salt and pepper to taste.

Meanwhile, cook white sauce by melting the butter in a small sauce pan. Once melted, quickly stir in flour till combine. With a wire whisk (or spoon), slowly pour in milk while constantly stirring. Once all the milk is added, slowly turn up the heat, while stirring. Once the sauce thickens/boils, turn it off. Add Parmesan, salt and pepper. Pour spinach or kale into a food processor, add the white sauce and blend.

To assemble the lasagna, place  a small amount of the sauce at the bottom of the pan. Add a dash of milk to thin and coat bottom. Layer: noodles, veggies, sauce, cheese, noodles, veggies, sauce, cheese, noodles, veggies, cheese.