Green overnight oats


You’re probably thinking this is another overnight oats recipe, but don’t judge too soon. It’s so nutritious that your body will thank you. I know having greens in the morning may make some of you turn green, but after you try this I promise you that you will want more greens for breakfast. Enjoy!

1/2 cup oats
1 cup unsweetened almond milk
1 cup spinach or kale
1 tablespoon chia seeds
1/2 ripe banana
1/2 cup frozen mixed berries

Blend milk, chia, banana, spinach and berries for 1 minute. Add oats into a mason jar or bowl with lid, then pour blended mixture on top of oats. Refrigerate overnight.




Panzanella salad is probably one of my favorites to have anytime during the year. It’s such a versatile salad in which you can add grilled vegetables or roasted veggies. To make it a little bit healthier I went ahead and used a whole wheat sprouted bread. It’s a super easy lunch or dinner to get together in no time. Enjoy! 


1 loaf sprouted bread, cut into thick cubes 

1/2 cup fresh basil, chopped 

2 Tablespoons capers

1 teaspoon lemon zest 

Juice of one lemon 

2 large tomatoes, cut into wedges 

Salt & pepper, to taste 

2 large garlic cloves, minced 

1 cup pearl mozzarella balls

1 1/4 cups extra virgin olive oil 

1 red onion, chopped 

1 14oz can if artichokes quarters 

1 small eggplant, peeled and cubed 


Preheat oven at 375 F degrees 

On a baking sheet add artichokes, onions and eggplant. Season with salt, pepper and drizzle 1/2 cup olive oil. Place in the oven for 35 minutes. 


On medium to high heat in a large skillet add 1/2 cup olive oil. Add bread toss together & let bread toast up on all sides. Once done set aside. 

In a large bowl add lemon juice, lemon zest, salt, pepper, remaining olive oil, tomatoes, garlic, mozzarella and basil. Stir everything together. Next add the bread and roasted vegetables. Toss everything together and serve


Thai carrot noodles

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If you enjoy Thai peanut noodles you will love this dish. The crazy part about it is it doesn’t have  noodles at all, but it’s substituted by carrots sliced really thin or by using a spiralizer. This is a super easy dish to make and enjoy. My kids loved it too. 
4 carrots, cut super thin or spiralizer
3-4 garlic cloves, minced 
1 tablespoon peanut butter 
1 tablespoon honey 
1 1/2 teaspoon soy sauce 
2 teaspoon sesame oil 
Zest of 1 lime 
Juice half a lime 
1/2 teaspoon grated ginger 
Sriracha sauce, optional for garnish 
1/2 cup crushed unsalted peanuts
1/2 cup cilantro, chopped 
In a medium bowl add soy, peanut butter, ginger, lime juice, lime zest, honey, 1 teaspoon sesame oil and garlic. Whisk everything together until well incorporated. 
In a large skillet on medium to high heat add remaining sesame oil and carrots. Sauté for about 1 minute,  now add the peanut butter sauce and toss everything together for another minute. Remove from heat and add cilantro, crushed peanuts and Sriracha. Toss and serve. 
Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Zucchini Fries

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Zucchini has become one of my favorite vegetables to play with in the kitchen.  My kids love it too, which makes it easy to add to any dish.  Making these zucchini fries was super easy.  Don’t get me wrong I’m all about having some delicious fries or sweet potato fries, but I like to switch it up.


2 large zucchinis, cut into wedges
Black pepper, to taste
2 cups Panko crumbs
1 cup Parmesan cheese
Extra virgin olive, for coating pan


Preheat oven to 400 degrees

Oil baking dish and set aside.

In a large bowl add Panko, cheese and pepper.  Dip wedges into Panko mixture and set on to baking dish.  Repeat.  Set in the oven and bake for about 20 minutes or until golden brown and crispy.  Enjoy with your favorite dip.

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Flaxseed Cookies


I love to incorporate healthy things into my kitchen adventures as much as possible.  My husband bought me some flax seeds the other day. I kept thinking “what am I going to make with this that would be different.”  I thought muffins at first, but I have seen a lot of people create those.  I decided instead to go with a cookie.  I knew my kids would love this as well.  I made kind of a thumb print like cookie.  I added apples, cinnamon and honey in one, and in the other fig jam. These cookies are crunchy and melt in your mouth.  Some of the ideas in the ingredients came from my father, who is a professional baker.  But I decided to give this my own twist.  I hope you enjoy!


2 Cups of All purpose flour

1 cup of Powdered sugar

1/2 cup of corn starch

1 cup of butter, chopped into cubes

1 egg yolk, whisked

1 Tablespoon of Orange zest

3 Tablespoons of Orange Juice (fresh from the orange would be great)

1/2 cup of Flax seed (more or less optional)

Fig Jam for filling (optional)

1 Apple, diced for filling (optional)

Honey for filling (optional)


Preheat oven to 350 degrees. Combine the flour, powdered sugar, and cornstarch.  In a bowl place cubed butter in the flour mix. (Now you can use a food processor to help you do this or you can use your hands as I did). You want the mixture to resemble coarse crumbs. Place the flaxseed in the mix now.  In a bowl combine egg yolk, orange zest and orange juice and whisk.  Add egg yolk mix to flour mix. Stirring until moistened.  Knead the dough in the bowl until it forms a ball.

On a Baking sheet with parchment paper begin to roll small to medium ball with dough.  Once that is done make a little well, like a thumb print in the center of each cookie. Fill them with you desired filling in this case I used fig jam,apples, cinnamon and honey.

Bake for 12 to 15 minutes until edges start to get golden brown or until edges start to dry up.