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Rosemary Carrots

14 Jan

This recipe comes from a fellow  wordpress blogger Every Day Sarah Jane. I roast carrots regularly, but I have not thought of seasoning them with rosemary. I had to try this, and was not disappointed.


  • carrots,  peeled and cut into 1/2 X 3 inch slices.
  • 1 tbs Olive Oil
  • 1 tbs rosemary
  • 1 tsp garlic powder
  • Salt and pepper


Preheat oven to 400 degrees. In a  bowl, toss together carrots and the seasonings. Lie flat on a baking sheet. Cook for 15 minutes, flip. Cook for additional 15 minutes or until tender.




Breakfast Oatmeal Cookies

24 Nov


Some mornings breakfast has to be very fast in our house. These cookies are very easy and quick to make. I usually make these night before for my husband’s breakfast.

  •  2 medium ripe Bananas, mashed
  • 1 cup uncooked gluten free oat meal
  • 1/4 cup gluten free chocolate chip cookies (or cranberries)

Mix all of the ingredients together and place table spoonfuls on a parchment paper lined baking sheet. Bake 10-15 minutes in 350 degree oven.   Cool and store for morning.





No-Bake Chocolate Peanut Butter Cookies

18 Jul

My husband was craving for a cookies. His favorite desserts always have peanut butter and/or chocolate.  I did not want to spend  a lot of time baking a big batch of cookies and heating up the house. So the “wonderful wife” that          I am 😉  I made a batch of non-bake cookies. These healthy cookies are gluten and dairy free, plus no cholesterol.

  • 1/4 cup peanut butter
  • 1 ripe banana, mashed
  • 1/3 cup dark chocolate chips
  • 1 tsp pure vanilla
  • 2 tbs honey
  • 1 cup oats
  • 1/2 cup slivered almonds

Place the peanut butter, banana, honey, and vanilla in a pan on a stove. Cook over medium high heat until smooth and well mixed 2-3 minutes. Remove from heat. Stir in the rest of the ingredients, mix well. Drop large teaspoonfuls of dough onto parchment paper lined cookie sheet. Place the cookie sheet in the fridge for an hour. Store in the fridge.



Smoked Salmon Pinwheels

2 Jul

Dinner guest were coming  and my fridge is pretty empty. I bought only things for the dinner. When I was at store, I completely forgot appetizers. In my search of the sparse fridge and freezer I found these ingredients. I might have been scraping bottom of the barrel for this idea, but no one ever knew. These delicious pinwheels were a hit. I already have request to make them again. I think that these wraps would also be a good lunch option.

  • 4 oz pack of smoked salmon
  • 1 tortilla or flat bread wrap
  • spinach leaves
  • 1/2 container of fat free cream cheese spread
  • 1/2 tsp lemon zest and few drops of juice

Mix the cheese and lemon zest and juice together. Spread half of the cheese mix on the wrap. Top with spinach leaves, salmon and rest of the cheese. Roll up the wrap tightly. I used bamboo mat for sushi rolls. Wrap in plastic wrap. Refrigerate couple hours or until ready to serve. Slice the roll up crosswise even size pieces.









Healthy Peanut Butter Oat Granola Bars

31 Jan

The food we eat  should be as unprocessed as possible — this means no artificial ingredients, flavoring or processed sugar. I am starting to look more and more for ingredients that I know and recognize, like nuts, oats, fruit and whole-wheat flour. Sometimes I have no clue what an ingredient is (sodium caseinate or hydrogenated oil — huh?) I don’t want to eat it or feed it to my husband.                                                                                                  These thoughts left me on search for healthier granola bars. I want the bars to  have enough fiber and protein, so you’ll be able to make it through the morning without getting hungry. Nuts and seeds are natural sources of protein. You can keep these healthier and gluten and dairy free by not adding the dark chocolate chips. Also, the first time I made these I used honey, but it really does not need the extra sugar.

  • 2 and 1/2 cups regular oats
  • 1 cup raw pumpkin seeds
  • 1/2 cup dried  low sugar cranberries
  • 2/3 to 3/4 cup peanut butter or almond butter
  • 1 tsp. ground cinnamon
  • 1/2 cup dark chocolate chips (optional)

Mix oats, pumpkin seeds, dried cranberries and chocolate chips in a large bowl. Whisk together the nut butter, honey, and cinnamon in a separate bowl. Mix well, until the oat mixture is well-coated and everything is combined. If it feels dry add little more peanut butter. I used my hands to mix it instead of spoon. Press mixture into a 13 x 9 pan; that is lined with saran wrap. I used muffin tin. Press the mixture firmly into the pan, and cover with more saran wrap or foil. Refrigerate for at least 3 or 4 hours. Cut into bars. Bars can be stored in the fridge for up to two weeks. Store them in an airtight container in the fridge for up to 2 weeks.



Buffalo Chicken Dip

28 Jan

Super bowl Sunday in America means loads of unhealthy appetizers. I changed up few things in this party favorite dish to make it healthier. I used can chicken, but to make it even healthier,  next time I will use fresh, cooked chicken. Not matter which team you are going for, don’t have any regrets Monday morning for eating too much fatty foods. Choose your appetizers right!

  • 8 oz fat free cream cheese, softened
  • 6 oz container of plain fat free creek yogurt
  • 1/2 cup Buffalo wing sauce
  • 1/2 cup fat free mozzarella cheese
  • 2 cans white meat chicken or 9 oz fresh cooked shredded chicken

Blend all of the ingredients together. Pour into 9 inch pie plate. Bake at 350 degrees F for 20 min or until hot and bubbling. Stir. Serve with vegetable or crackers.



Spicy Edamame Hummus

3 Jan

Typically hummus is made with chickpeas. My husband and I had some edamame hummus at a restaurant and loved it. I decided to create my own version using our favorite hot sauce, Sriracha

  • 2 cups frozen, shelled edamame (green soybeans), cooked and drained
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 tbs water
  • 1/8 teaspoon Sriracha sauce or other hot pepper sauce
  • 1 tablespoon chopped fresh flat-leaf parsley for decoration

Combine all the ingredients in a food processor; process until smooth.  Spread the hummus in a serving dish and drizzle little olive oil and spicy sauce on the top. Serve with raw vegetable and/or pita chips.


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