What You’ll Need:

1 teaspoon nutritional yeast
¼ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon paprika
1 tablespoon water
1 pinch sea salt
1/8 tsp black pepper
Olive oil, in a mister
1 scallion, finely diced
1 clove garlic, minced
1/2 package firm tofu (about 210g), very well drained
1 tablespoon very finely chopped parsley

What to Do:

  1. In a small bowl, mix together all ingredients for the seasoning — nutritonal yeast, turmeric, cumin, paprika, water, salt, and pepper — and set aside.
  2. Mist a frying pan with olive oil and place it over medium heat to warm up.
  3. Once hot, add the chopped scallion and garlic, and sautee until fragrant, about 2 minutes.
  4. Crumble the tofu into the pan, breaking it up with your fingers.
  5. Pour the seasoning (which should resemble a bright paste) over the tofu and mix it well, trying to color as much tofu as possible.
  6. Cook for 2 minutes or until tofu is hot throughout. Toss in the parsley and continue to stir for another 1-2 mins.
  7. Once cooked, serve with your favorite sides and toppings: Sliced avocado, whole-grain crackers or toast, sliced tomato, bacon (regular, or meat-free!), salsa, and/or hot sauce are all great options.

Pasta & Bean Soup

Need to try this next week! Yahooo


1½ cups dried beans*
1 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 large carrot (or 2-3 small), thinly sliced
1 rib celery, thinly sliced
1 quart (32 oz) low-sodium vegetable broth
1 (14.5 oz) can diced tomatoes
sea salt to taste*
¼ tsp black pepper*
½ tsp chili powder*
¼ tsp cayenne pepper*
¼ tsp ground mustard*
1 cup small gluten-free pasta, such as cavatelli or elbow macaroni
1 bunch kale, thick stems discarded, leaves sliced*

Place dried beans in a large bowl with 6 cups of water. Let soak overnight. (Optionally, you can quick soak the beans by placing the beans and water in a heavy pan, bring to a boil, cook for 2 minutes, then cover, remove from heat and let stand for 1 hour.)

Drain and rinse the soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer until beans are tender, 30 to 45 minutes. Drain and set aside.

In a large pot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes.

Stir in drained beans, broth, 2 cups water, tomatoes and seasonings; bring to a boil. Add pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in kale and simmer about 5 minutes longer. If soup is too thick, add water a cup at a time until desired consistency is achieved. Adjust seasonings as needed.

Crispy Baked Parmesan Green Bean Fries

Need to add this here, perhaps get it a shot tonight, since it is quick and easy! YAY!

Crispy Baked Parmesan Green Bean Fries


1 (14 oz)
Bag of frozen whole green beans (or about 4 cups fresh)

1/4 cup
Parmesan cheese, grated

1/2 tsp
Garlic powder

1/4 tsp
Salt (or to taste)

1/8 tsp
Pepper (or to taste)


1. Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

2. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends. 

3. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans. 

4. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice. 

Laksa nom nom



3 tablespoons oil
1/2 pack (120g) Malaysian instant curry paste (you can get it atAsianSupermarket365.com)
2 cups chicken stock (1 can)
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste

Other Ingredients

Yellow noodles
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces


  1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
  2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
  3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
  4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
  5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
  6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
  7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
  8. Serve immediately.

Chocolate Fondant

Best Chocolate Lava Cake ever! I need to make more! hahaha


  • 3 eggs
  • 125g chocolate
  • 75g butter
  • 125g sugar
  • 3 full table spoons flour
  • a bit of milk (half glass or so)
  • pinch salt


Heat the oven at 180 degrees Celsius.

Whisk egg whites rougly (no need to be super hard) add yolks, add sugar, mix well

In the meantime melt chocolate gently in the microwave with a bit of milk (do not overheat, keep an eye and stir)

Also melt butter gently in the microwave (very soft is better than totally melted)

Mix in, then add flour last.

Butter a cake mold, flour it, then pour in the cake mix and bake at 180 for 20 minutes.

At 20 minutes stick a knife inside the cake, around 1/3 or 1/4 of the length, the knife should come out with just a little of the mix, not too liquid, certainly not dry.

Curried Chickpea Mash and 5-Minute Naan

New Recipe to Try Out!

What you’ll need . . .

  • 1 large onion, sliced
  • 1 can coarse ground tomatoes
  • 3 garlic cloves
  • 2 tablespoons grated ginger
  • 2 cans of chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2-3 bay leaves
  • 1 teaspoon ground cloves
  • 1 teaspoon cardamom seeds
  • 5-6 peppercorns
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons roasted coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala
  • 1 cup almond milk (or substitute)
  • Ashley’s 5-MINUTE NAAN

    What you’ll need . . .

    • 1 cup bread flour 
    • 1/2 cup rye (or whole wheat) flour 
    • Pinch of salt 
    • 1 teaspoon — heaping — baking powder 
    • 1/2 cup plain lowfat yogurt 
    • 1/2 cup water

      Method . . .

      1. Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined. 
      2. Then place atop a generously floured work surface and knead. 
      3. Refrigerate overnight (at least — 2 days is better)
      4. Divide into balls (I made 6) and — again — generously flour a work surface. 
      5. You’ll want to flatten each of the balls until it’s as thin as you can get it without holes. 
      6. Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so. 
      7. Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned. 
      8. Repeat. 
      9. Slice and enjoy.

      Filled Paprika

      This is what I will make this Wed. Ha ha… So excited.


      • 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
      • 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
      • 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
      • 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
      • 1/2 teaspoon dry summer savory
      • 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
      • (Can substitute herbs with other herbs such as an Italian herb mix)
      • 1 teaspoon salt
      • Freshly ground black pepper
      • 1/4 cup olive oil
      • Paprika
      1. If you haven’t already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)

      moms-stuffed-peppers-1.jpg moms-stuffed-peppers-2.jpg

      2. Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.

      3. Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.

      moms-stuffed-peppers-3.jpg moms-stuffed-peppers-4.jpg

      4. Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

      5. Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked through.

      Serve with sour cream.

      Thai Spiced Pumpkin Soup

      Found this recipe, and I am gonna give it a shot!


      1 butternut pumpkin, peeled, de-seeded & chopped
      2 cups coconut milk
      2 cups vegetable stock
      2tbsp Thai curry paste
      1tbsp oil
      Salt to season

      Cooking Time
      Add the oil and paste to a large pan over a medium heat and fry for 1 minute.
      Add the coconut, stock and pumpkin and simmer until the pumpkin is very soft.
      Blend the soup to a smooth consistency and season to taste.
      Chop the fresh coriander and garnish the soup once served.

      Key Lime Pie

      • Crust
      • 18 whole Graham Crackers (the 4-section Large Pieces)
      • 1/3 cup Sugar
      • 1/3 cup Butter, Melted
      • _____
      • Filling
      • 1 Tablespoon (heaping) Lime Zest
      • 1/2 cup Lime Juice
      • 2 whole Egg Yolks
      • 1 can (14 Oz) Sweetened Condensed Milk
      Preparation Instructions

      Preheat oven to 350 degrees

      For the crust:
      Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

      For the filling:
      Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

      Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

      Serve with sweetened whipped cream and more grated lime zest.



      We’ve got to begin by making a good graham cracker crust. Put 18 graham crackers (that means the full rectangle) into a food processor.


      Pulse until totally crumbled. You could also put the crackers into large Ziploc bags, hand them to your sons, and say “Have at ‘em, boys.” It’ll just take a minute or two.


      Pour the crumbs into a bowl.


      Then throw in a little sugar.


      Or a lot, if that floats your boat.

      It usually floats mine nicely.


      Some butter. Regular, please. This concoction needs the salt.


      Melt it in the microwave.


      Then just drizzle the butter over the crumbs.



      Stir the mixture with a fork.


      It should be moist, but still very crumbly.


      Pour the crumbs into a pie pan.


      Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan. Again, don’t expect the crumbs to stick together like glue; the crust should easily crumble if you mess with it too much.

      Now just bake the crust in a 350-degree oven for about 5 minutes. This will toast it up a little bit and cause the crust to set.


      Grab some limes. If you have Key Limes, yahoo! If you don’t, grab some of these regular peasants.


      Now zest a couple of them. You’ll need a heaping tablespoon of zest.

      And if you don’t have a microplane zester, please obtain one at your earliest convenience.

      And when you do: run the zester over the lime—not the other way around.


      Now halve and squeeze the puppies until you have 1/2 cup of juice.


      Now dig around your fridge until you find two eggs. Heave a sigh of relief. Then scribble “eggs” on your grocery list.


      Separate the eggs. You just need the yolks for this one.


      Now, throw the lime juice and the lime zest into the bowl of your electric mixer.


      Then add the egg yolks and beat immediately on high for one minute.


      Turn off the mixer, then pour in 1 can of sweetened, condensed milk.

      It’s good stuff. I promise you that.


      Mix it on high until thick and smooth.


      If the mixture looks like it needs more zest, add it right in!


      When it’s all mixed, just pour it into the crust.



      Oh, honey.


      I love you so much.

      Now bake it in the oven for about fifteen minutes, or until no longer jiggly.

      Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour. A couple of hours is better. You just want it to be nice and chilled and firm and perfect.


      Like this.

      Homemade Ranch Dressing

      • 1 clove (to 2 Cloves) Garlic
      • Salt To Taste
      • 1/4 cup Italian Flat-leaf Parsley
      • 2 Tablespoons Fresh Chives
      • 1 cup (Real) Mayonnaise
      • 1/2 cup Sour Cream
      • Buttermilk (as Needed To Desired Consistency)
      • White Vinegar (optional, To Taste)
      • Worcestershire Sauce, To Taste (optional)
      • Fresh Dill (optional, To Taste)
      • Cayenne Pepper (optional, To Taste)
      • Paprika (optional, To Taste)
      • Fresh Oregano (optional, To Taste)
      • Tabasco (optional, To Taste)
      Preparation Instructions


      Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

      In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.