Strawberry chocolate because why not.

I made my first tart today and it’s almost too pretty to cut up and serve.



2 bite bits. Sans flour!

Happy Sunday everyone. Hope the sun is shining and warming your soul.

I’ve been drooling over these flourless recipes all over the net these days and decided to whip up a batch this morning.

Introducing my version of Flourless Peanut Butter Chocolate Chip Mini Muffins!

What you need:
1 medium banana, ripe
1 large egg
3 tbsp honey
1/2 cup PB, make the bad boy heaping
1 tbsp vanilla extract
1/4 tsp baking soda
1 pinch of salt
1/2 cup chocolate chips of choice
* I used semi sweet. You can also use mini chips since they are mini muffins. But if you’re craving chocolate, go big and use regular size. I did!

What you do:
Preheat oven to 400F. Prep a mini muffin pan by greasing it with coconut oil, or cooking spray. I used mini muffin liners because they are adorable. Set aside.

In a blender, combine all ingredients except for the chocolate chips. Blend on high until smooth. Once blended, stir in chocolate chips with a spoon.

Using a tablespoon, scoop batter into your prepared muffin pan. Filling each cavity 3/4 full. You should be able to get about 20-22 muffins.

Bake for 8 to 10 minutes, until the tops are set, springy to the touch. Or until a toothpick inserted into the center comes out clean. Because they are small, make sure to watch them closely. Time will vary with oven. Allow muffins to cool about 10 minutes before diving in.







Getting my Italian on! Because I am.

I’m heading away to the mountains with friends this weekend and decided to make my homemade pasta sauce with meatballs for everyone. It’s always a crowd pleaser and enjoyable to make!

These recipes are without measurements which makes them even more special as even though they’re always different, the end result is always the same – delicious! Made from the heart and past down from Great Grandma, to Grandma, to Mom and then me.

Here are the sauce basics:
Crushed tomatoes
Chili flakes
Truffle oil to finish
Pasta noodle of choice

And the meatball basics:
Fresh ground pork and beef
Italian seasoned breadcrumbs
Fresh grated Parmesan cheese

The rest is up to you. I hope you’re inspired to create your own delicious meal from the heart.

From my kitchen to yours, enjoy!

Sautee onions, garlic in EVOO

Saute onions, garlic in EVOO

Add the tomatoes

Add the tomatoes

Simmer. The longer the better

Simmer. The longer the better

Combine the goods for the meat mixture

Combine the goods for the meat mixture

Portion out and place on baking sheet

Portion out and place on baking sheet

Bake for 20 mins at 400 degrees

Bake for 20 mins at 400 degrees

Baking makes for simple clean up

Baking makes for simple clean up

Dad’s homemade split pea & ham soup

Waking up to a bed of fluffy white snowflakes this morning brought me back to chilly winter days growing up back home and the house filled with a delicious scent from one of Dad’s homemade meals. Split pea & ham soup being my favorite!

What you’ll need:
1-1lb smoked ham hock
1 tbsp EVOO
1 large white onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp each of S&P
4 cups low sodium chicken stock
2 cups dry green or yellow split peas
3 green onions, thinly sliced

What you’ll do:
Using a knife, peel off any skin from the ham and discard. Trim off and discard of any fat. Set aside.

In a large pot, heat oil over medium low heat. Add onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock. Stir occasionally until vegetables are tender, about 5 minutes.

Add chicken stock, split peas and 2 cups of water. Bring to a boil over medium high heat, skimming off any foam. Cover pot and simmer over medium low heat until peas break down and meat is tender to a forks touch, about 1 1/2 hours.

Remove the ham hock. Pulling off and shredding the meat. Set meat aside. Discard of ham bone and remove bay leaves from the pot. Return meat to the rest of the soup, garnish with green onions and enjoy!



Zucchini Boats to float

A friend of mine inspired this new zucchini recipe this weekend. Thanks B! Simple, delicious and healthy are all wins on your side with this one.

What you need:
Zucchini x 3. Cut in half and scoop out the guts
1 cup of diced tomatoes. I dice my own to remove the seeds and excess moisture
1 jalapeño, diced
1 lb of extra lean ground beef
Garlic powder
Onion powder
Fresh grated Parmesan

What you do:
After scooping out the zucchini, sprinkle each boat with a bit of salt. This helps release the water that they hold. Set aside. Sauté the beef. Add 1/2 tsp each of garlic powder, onion powder, and s&p. While the beef is sautéing dice your tomatoes (or drain if using canned) and jalapeño. Place tomatoes and jalapeño into medium bowl. Once beef is nearly cooked, drain any grease first and then add meat to the bowl of tomatoes and jalapeño. Mix it all up. Now you’re ready to prep your boats. First you’ll want to dab the boats with a paper towel to absorb the released water. Fill each boat with plenty of your meat mixture and place in an oven safe glass dish. Drizzle with a bit of EVOO and bake for 20 minutes at 350 degrees. Once removed from the oven, top with grated Parmesan and oregano.


Zucchini Boats

Homemade nicoise salad

There’s nothing worse than cooking in the house on a hot summer day. I took the cool route tonight and whipped up a delicious nicoise salad with all the right bits.
What’s inside:
Chopped romaine lettuce
Fresh broccoli sprouts
Roma tomatoes
Olives of choice
Sliced dill pickles
Purple onion
Solid white tuna
Topped with a poached-to-your-liking egg
For the dressing I used half a squeezed lemon, some EVOO, and S&P to taste.


Oh la la frittata

Oh la la frittata

I’ve been perfecting my frittata game the last few weeks. It’s safe to say I nailed it! These are so quick and simple to make and reheat just great for those who are on the go. I always make a weeks worth of breakfasts on Sundays to ensure I’m well fueled to start the day. By doing so I save plenty of time in the mornings and never skip the most important meal of the day.