Healthy Pumpkin Oat Bread

Yield: 12


1 cups whole-wheat flour
½ cup oat flour
¼ cup rolled oats
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup apple sauce
½ cup honey
¼ cup almond milk
½ teaspoon vanilla
1 cup pumpkin puree

1. Preheat oven to 350 degrees.

2. In a large bowel mix together the dry ingredients (oat flour, oats, cinnamon, ginger, nutmeg, cinnamon, cloves, baking soda, baking powder, and salt.

3. In a separate bowel lightly mix the wet ingredients (egg, apple sauce, honey almond milk, and vanilla)

4. Make a hole in the center of the dry ingredients and pour in the wet ingredients and fold with a spatula. Do not over mix!

5. Fold in the pumpkin puree until everything is combined.

6. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. (I like to use loaf pans for this recipe but you can use cupcake pans as well!)

For a loaf bake for approximately 35– 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check to see if done by making sure a toothpick inserted comes out clean.

Sesame Salmon Kabobs


This is the perfect dinner if you want to eat healthy and light! Also it’s super easy and quick to make!

Yield: 4


2 large fillets of wild salmon; cut into 1 inch cubes
1 large lemon
1 zucchini; cut into
1/4 inch thick pieces
1/2 cup red onions; chopped into 1 inch pieces
Pinch of sea salt
Pinch of lemon pepper
Pinch of onion powder
1 Tbsp sesame seeds

1. Make sure to pull out any bones from the salmon, then skin, and cut into 1-inch thick cubes

2. Cut zucchini into 1/4 inch thick slices and place in microwave proof bowl with 1/2 cup of water and cook for 2 minutes! (This is a little trick to cook the zucchini faster since the salmon only takes a few minutes to cook!)

3. Slice a lemon thinly and then cut into half pieces and then slice red onion into 1 inch pieces.

4. Here is the fun part!…..Start assembling salmon, lemon, red onion, and zucchini pieces in the order you prefer on a bamboo skewers (I like to cut my skewers in half because it is easier to cook on grill or frying pan!) Sprinkle salt, lemon pepper, onion powder, and sesame seeds on kabobs before placing on the grill.

5. Once skewers are ready, place on lightly greased grill (or frying pan works just as good too) on medium heat and cook for 5 minutes on each side. You will notice the kabobs are done when the salmon turns from a red orange color to a lighter orange color.

Chicken Marsala

Yield: 5


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.

2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.

4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!

Homemade Pesto


I always used to buy Pesto that was pre-made at Trader Joe’s until I got my Cuisinart food processor and realized how easy it is to make. Growing up, my family used pesto very often especially in pasta dishes. It only has a few ingredients and only takes a couple of minutes to make!


1 cup
2 1/2 cups fresh basil
1/4 cup pine nuts
1/4 cup extra virgin olive oil
3 cloves of garlic
1/4 cup fresh parmesan cheese (cubed)
pinch of salt and pepper to taste

1. Wash and dry fresh basil leaves. Combine basil, pine nuts, garlic, cheese, and olive oil in food processor.

2. Mix for 30 seconds and scrape down the sides. Scrape down sides and mix for 1-2 minutes until it is smooth.

*I buy fresh parmesan cheese when making pesto that is usually found in the deli department at the grocery store where the gourmet cheeses are. I also stay away from the package “shredded parmesan cheese” so I can get the fresh authentic pesto taste.

Garlic Hummus

Yield: 4 servings


1 15 oz can of garbonzo beans (chickpeas)
1/4 cup freshly squeezed lemon juice
3 garlic cloves
1/4 cup extra virgin olive oil
1 Tbsp cold water
Pinch of salt and pepper to taste
1/4 tsp of paprika (optional) for garnish

1. Rinse and drain a can of chickpeas. Then make sure to pat them down with a paper-towl to get as much water off them.

2. Place rinsed chickpeas, garlic, lemon juice, olive oil, salt and pepper in food processor and mix. Mix for 30 seconds or until smooth. Scrape down sides and continue mixing for another 1-2 minutes. Scrape down sides again and mix for another 30 seconds. You will notice the hummus is “whipped” or “creamy”.

3. Serve with your choice of either pita chips or fresh veggies.