Crispy Chickpeas

crispy chickpeas

I will drive all the way across town to find fresh homemade pasta, an unusual spice or a special cut of meat. But if I have to find something to wear for an event, or a new pair of shoes, I cringe. I appreciate malls in theory, but in reality, am overwhelmed and intimidated.  Continue Reading →

Broccoli, Pea & Cranberry Salad

broccoli pea and cranberry salad

This is the time of year when everyone seems to be saying “where did the summer go?”! Labor Day weekend snuck up on us, closing out the summer and marking the beginning of football season.

Like many, we’re planning that one last outing on the lake – which calls for good, but simple dishes to take along to enjoy with friends.

It would be easy to stop by the grocery store on the way and pick up a tub of one of their prepared salads. But this Broccoli, Pea & Cranberry Salad is not only easy to make, it’s a lot healthier than the fat-and-sugar laden version my store sells. And it’s just as delicious.

Broccoli, Pea & Cranberry Salad
  • ¼ cup finely chopped red onion
  • ¼ cup canola mayonnaise {I like Ojai Cook Lemonaise}
  • ⅓ cup Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • ½ cups cooked frozen peas
  • ⅓ cup sliced almonds, toasted
  • ⅓ cup reduced-sugar dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, peas and remaining ingredients. Cover and chill 1 hour before serving.


Skinny Buddha Bowl {and Cookbook Giveaway!}

buddha bowl600

On summer evenings there’s a window of time between when our deck is finally covered in shade, and before the mosquitos come out, that is perfect for dinner al fresco. And if I’ve done just a little prep early in the day, I can spend my time enjoying a nice glass of Sauvignon Blanc outside instead of standing over the stove.

This Skinny Buddha Bowl, inspired by my friend Robin Asbell, is a perfect meal for those nights. Continue Reading →

Nutty Granola Bars {These are for you, Donny Osmond!}

nutty granola bars

I’m a little bit country
And I’m a little bit rock ‘n roll
I’m a little bit of Memphis and Nashville
With a little bit of Motown in my soul
I don’t know if it’s good or bad but I know I love it so
I’m a little bit country, I’m a little bit rock ‘n roll…

My 70’s crush on Donny Osmond made me want to be a little country to his “rock ‘n roll.” I knew every cheesy dance move to the song, and daydreamed about taking Marie’s place, if say, she called in sick or fell off the stage. Never mind that I couldn’t sing. {Why yes, I was a huge nerd. How did you know?!?}

Regardless of whether or not you enjoyed the song, the lyrics definitely reinforced the belief that opposites attract.

Continue Reading →

Iceberg with Tomatoes, Blue Cheese & Bacon

iceberg 600 px

If you’re of a certain age, and especially if you’re from the east coast, you get a picture in your mind when you hear the word “steakhouse.” Maybe you know of Delmonico’s {the first steakhouse in the US}. Or Peter Lugers… Murray’s… Or my personal favorite, 21 Club. Continue Reading →

Basil, Cucumber & Avocado Gazpacho

basil cucumber avocado gazpacho

It’s hard to top a day that includes hiking in the mountains, then enjoying a meal and a little wine outside while staring at said mountains. If that meal includes a new food discovery – like this Basil, Cucumber & Avocado Gazpacho, all the better. Continue Reading →

Banana Pancakes

three ingredient banana pancakes

Are you asking “where’s the syrup in this picture?” None needed. Trust me. These three ingredient Banana Pancakes are perfectly sweet and perfectly healthy. In fact, I’ve yet to eat one with a fork. Why? Because I’m usually grabbing one to eat – by hand –  on my way somewhere.

That “somewhere,” lately, is the pool. Husband and I have recently discovered swimming. Not synchronized swimming, because that would be weird.*

I’m talking about lap swimming. For exercise.

In all my years, I’ve never met a workout that I loved. Never felt the runner’s “high.” I can go a day {or a month} without “feeling the burn.” I don’t have the concentration level it takes to embrace “downward dog” on a regular basis. I did try {and love} aerial yoga a few times in California, but couldn’t find a place to practice near home without joining the circus.

A few friends have long raved about all the benefits of swimming, so we finally said “what the heck?!” And now I can’t wait to don my swim cap and goggles and log one more lap than I did yesterday.

It takes a lot of energy – which is where these hot little flapjacks from Cooking Light come in. 10 grams of protein are packed into each serving!

I feel good about having a couple of these before I head out – or when I come back. And there are only three ingredients in them: a ripe banana, an egg and a few tablespoons of whole wheat flour. That’s it!

One recipe comes together super fast by hand and makes 3 pancakes – a single serving. But sometimes I’ll pull out the food processor and multiply the recipe so I can keep several in the freezer. A quick zap in the microwave and you’re good to go.

Quick Tip! Your bananas aren’t quite  ripe? Just place unpeeled bananas on a cookie sheet in a 350º oven for about 7 minutes, until the skins turn black and they’re soft to the touch… and voila! Ripe bananas!

4.8 from 5 reviews
Banana Pancakes
These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy and golden delicious.
  • 1 medium ripe banana
  • 2 tablespoons whole-wheat flour
  • 1 large egg, lightly beaten
  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
  2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake.
  3. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

*I for one, LOVE the beauty of synchronized swimming. I’m just saying that it would be very unlikely that Husband and I would chose that as a joint activity.

Seeded Whole Grain Soda Bread

seeded whole grain soda bread

When most people talk about weekend “binge watching” {a.k.a. “Netflix and chill”} they might be thinking House of Cards, Suits or Downton Abbey. And yes, those are some of my favorites. But if you say “binge watching” to me? Top of mind, it’s Cooked, Chef’s Table and I’ll Have What Phil’s Having. Continue Reading →

Miso Soup with Chicken & Vegetables

miso soup with chicken and vegetables

I am recovering from the meat-sweats. Continue Reading →

Multi-Seed Crackers {The Worst Salesperson on the Planet}

multi seed crackers

Sometimes I whip up something so tasty, I think I could sell it. And then I remember – I’m a horrible salesperson! Don’t believe me? Just ask Husband. He loves to share the story. Continue Reading →