In case you didn’t know….


In case you didn't know....

What a great way to understand portions-without all those crazy cups, tablespoons and scales….

Happy Summer all 🙂


Avocado, garbanzo bean and feta cheese….oh my!!

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A perfect salad for a gorgeous spring evening!

Chickpea, Avocado, & Feta Salad

Yield: Serves 4

Prep Time: 5 minutes

Total Time: 5 minutes


1 can chickpeas, rinsed and drained
2 avocados, pitted, and chopped
1/3 cup chopped cilantro
2 tablespoons green onion
1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste


1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.

Greek Nachos!! A amazing variation on a favorite just in time for summer!


Greek Nachos!!  A amazing variation on a favorite just in time for summer!

Here is the recipe:

Greek Nachos

Servings: 2 • Size: 1 pita with toppings • Old Points: 3 pts • Points+: 4 pts
Calories: 170 • Fat: 6 g • Carb: 20 g • Fiber: 4 g • Protein: 7.5 g • Sugar: 3.5 g
Sodium: 420 mg


2 small 100% whole wheat pita rounds (about 70 – 80 calories each)
1/2 tomato (or 1/2 cup quartered grape tomatoes)
1/2 cucumber diced (about 3/4 cup)
1/4 cup crumbled feta cheese
2 tbsp hummus, prepared or homemade


Preheat the oven to 375°F. Cut the pita rounds into quarters and pull them apart so you have 8 triangles from each pita. Spread over a baking sheet and bake until toasted, about 8 to 10 minutes.

Cream of cauliflower and carrot soup…and yes it vegan (in case you gave up ye ole meat for lent!)


OK.  For some (er, most of you possibly) it is still winter.  Yes, it’s horrible but it’s true and it seems like it will not end.  But it will.  Someday.  But until then nosh all the soups you can because soon we will be basking in the sunlight of truth (Too much??  I know, but I am rather tired of snow!)

Anyway-try this recipe.  Its quite lovely and may bring on spring just that much quicker!

Cauliflower Carrot Soup (6 ingredients / GF / Vegan)


  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 cup carrot, chopped
  • 5 cups cauliflower, cut into bite-sized pieces
  • 1 tsp. dried oregano
  • 6 cups veggie broth
  • Salt and pepper to taste


Heat the oil and saute onions for 3 minutes.

Add carrots and oregano, stir and saute for 4 minutes.

Add cauliflower and broth and bring to a boil.

Simmer for 15 minutes and then turn off heat.

Place 3 cups of soup in a blender and blend until creamy and smooth.

Pour back into the soup pot and stir to combine.

Add salt and pepper to taste.

You may contribute a verse….


the wine fieldsWe don’t read and write poetry because it’s cute. We read and write poetry because we are members of the human race. And the human race is filled with passion. And medicine, law, business, engineering, these are noble pursuits and necessary to sustain life. But poetry, beauty, romance, love, these are what we stay alive for. To quote from Whitman, “O me! O life!… of the questions of these recurring; of the endless trains of the faithless… of cities filled with the foolish; what good amid these, O me, O life?” Answer. That you are here – that life exists, and identity; that the powerful play goes on and you may contribute a verse. That the powerful play *goes on* and you may contribute a verse. What will your verse be?

It’s bacon…and chocolate…in a cookie….oh my


I don’t know about you…but bacon in a cookie sounds like heaven!  (Ok….I love bacon so maybe that is a prerequisite to this recipe).  If it doesn’t sound like heaven-then think of it like this:  You will be the cool/hipster that posts bacon related recipes on people’s facebook/twitter feeds…you will be edgy…smart…progressive…oh the possibilities.  You will be a foodie genius.  Take over the world…charge on bacon lovers, charge on!

And did I mention they are grain/dairy/egg free?!

Bacon Chocolate Chip Cookies 

(grain/dairy/egg free) Vegan, Paleo. GAPS. SCD


2 cups fine ground blanched almond flour (such as Honeyville or
1/4 teaspoon baking soda
1/4 teaspoon salt
4-5 slices of bacon (about 1/2 cup cooked and broken into pieces, candied bacon would be great too)
1/4 cup chocolate chips (such as Enjoy)1/3 cup melted palm shortening/ghee or mild tasting coconut oil
1/4 cup honey or other liquid sweetener substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla (such as Neilson & Masseys)
1 tablespoon canned full fat coconut milk

Fry the bacon until crispy. Cut or tear into small pieces. Let cool completely.

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe. Don’t pack it either

Now add the bacon pieces and chocolate chips to the flour mixture. Toss to combine.

In a separate smaller bowl, combine and lightly beat together the oil, honey, vanilla and coconut oil

Add the wet mixture to the flour mixture, mixing till well combined. The dough might be wetter than your average cookie dough at first. Let it rest while you get the pan lined with parchment paper.

Scoop heaping  tablespoon amounts of cookie dough and tap it out of the spoon. ( I tap it on the bowl a few times,). Form a smooth, lightly packed ball with the dough. Place on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of each ball of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11-12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’. They should be light in color as shown in the picture, with some amount of browning on the bottoms.

Remove from oven and let cool for at least 5 minutes before transferring.

Once cooled, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly.

But do this quickly because all chocolate chip cookies are best served warm and you don’t want to give away your secret!

When they are all gone, return to the top of this page and repeat!

Makes 12-15 small cookies. Image