Orange Goat Cheese Whipped Yams

  • 3 large yams or sweet potatoes (~800 grams after roasting and peeling)
  • juice of 2 oranges
  • 2 tablespoons maple syrup
  • 3 tablespoons goat cheese (optional)
  • salt, to taste
  • 2 tablespoons grass fed butter (or bacon fat, lard, coconut oil, etc.)
  • 10-12 fresh sage leaves, stems removed
  1. Preheat oven to 425 degrees.
  2. Poke holes in yams with a fork. Wrap in foil. Bake for 45-60 minutes until soft.
  3. While the yams are roasting, place a small pan over medium heat. Add the butter. Once melted, add sage leaves and cook until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain. Then crumble the sage leaves.
  4. Peel the cooked yams and place in a deep bowl. Using a hand mixer, whip until smooth. Add juice from the oranges, maple syrup, goat cheese, salt and crumbled sage leaves. Whip together until smooth.
  5. Serve immediately.
Prep time:  60 mins
Cook time:  5 mins
Total time:  1 hour 5 mins
Serves: 4-6

Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust



  • 1 tube peanut butter cookie dough (I like Pillsbury)
  • 1 8×8” pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
  • 2lb cream cheese (softened)
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs


Cookie CrustStep 1Preheat oven to 350
Open the tube of cookie dough and press it into the bottom and 1 1/2” up the sides of a greased 9” springform pan. Bake 5 min.
CheesecakeStep 2Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan. 
Let cool on the counter, then cover and chill at least 4 hours.


Turn A Quick Salad Into A BIG Meal



Serves 4



  • 1tablespoon red wine vinegar
  • 1 1/2teaspoons minced shallot
  • 1/2teaspoon mayonnaise
  • 1/2teaspoon Dijon mustard
  •  Salt and pepper
  • 3tablespoons extra-virgin olive oil
  • 8slices thick-cut bacon, cut into 1-inch pieces
  • 4large eggs
  • 1head frisée (6 ounces), cut into 1-inch pieces
  • 1romaine lettuce heart (6 ounces), cut into 1-inch pieces
  • 1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
  • 2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
  • 3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.

Good salad is always yummy!




Rainbow Ratatouille





  • 2 medium sized tomatoes, greens removed
  • 1 bulb garlic, tip cut off to expose cloves on top
  • 1 Japanese eggplant
  • 1 yellow zucchini (unpeeled)
  • 1 green zucchini (unpeeled)
  • 1 long red pepper, de-seeded
  • 1 very large carrot
  • 2 heaping tablespoons tomato paste
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil + additional for drizzling
  • 2 tablespoons leaves fresh thyme
  • 1 tablespoon leaves oregano
  • Fresh cracked black pepper
  • Dash smoked salt

Preheat your oven to 400 °F. Roast the tomatoes and garlic bulb (drizzled with a touch of olive oil) for 45 minutes to 60 minutes, or until skins on tomatoes are very wrinkly and darkened, and the garlic is caramelized and fragrant. Remove from the oven, let cool and then remove skins from the tomatoes and the roasted garlic cloves from the bulb.

Decrease your oven temp to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into even slices, about 1/6 to 1/4 of an inch thick.

In a food processor, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until very smooth. Spread 3/4 of the sauce into the bottom of a lightly oiled ceramic oven safe dish. Arrange the sliced vegetables into a spiral ring, alternating the colors to create an eye-catching pattern. Drizzle with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce. Top with fresh thyme, oregano, black pepper and smoked salt.

Top with a layer of parchment paper to cover and bake in preheated oven for 55 minutes. Let cool and then serve alone or on a bed of mashed potatoes, quinoa, forbidden rice, or your favorite grain.



 Ratatouille is yummy 🙂


Seafood Pasta



Cook time:  25 MINS

Total time:  25 MINS


Serves: 3


  • ½ pound pasta, your choice (I would like to try using a small pasta next time, like orecchiette)
  • 1 pound littleneck clams, cleaned
  • ½ to ¾ cup flour
  • water (for soaking the clams)
  • 2 baby octopus, cleaned
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • ½ cup white wine (you can also use vegetable broth)
  • 1 24.5-ounce can diced tomatoes
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (I used 1 teaspoon, maybe even 1½ teaspoons, because I like it spicy)
  • ¼ teaspoon dried basil
  • pinch cayenne pepper
  • ¼ cup crème fraiche or sour cream
  • ½ lemon (optional)
  • Parmigiano-Reggiano (optional)
  • Instructions
  • Place your clams in a large bowl. Sprinkle ½ cup of flour over them, then fill the bowl to the brim with cold water. Toss to combine the flour and water, and add a bit more if you feel there is too much water in the bowl. This will help to draw any sand out of the clams. Allow them to sit like this on your counter for 30-45 minutes.
  • Clean your baby octopus, if needed. Separate the head from the body, then flip the head inside out and clean off the brains. Rinse under water and flip back the right way (you can cut a small slit in the side of the head if it’s hard to flip inside out). Cut off the top inch of the body and discard it. Cut the beak out of the body by gently slicing it out with the tip of your knife. It should look like a popcorn kernel and come out fairly easily. Cut the body into quarters, then rinse. Place the baby octopus in a small bowl and pour ¼ cup olive oil over it. Add in 2 minced cloves of garlic and stir to combine. Allow to sit in the fridge to marinate while you finish prepping. Begin to boil the water (with about 2 tablespoons of salt in it, if you like) for your pasta at this time, too.


  • Dice your onion and mince the rest of your garlic. Rinse your clams and scrub off any sand or flour with a rough sponge. Add 2 tablespoons of unsalted butter to a large pan and melt over medium heat. Turn the heat up to medium-high, add the onions, and saute for 5 minutes or so. Turn the heat back down to medium and add in the garlic, sauteing for another minute or so, until fragrant.
  • Add in the white wine, diced tomatoes, oregano, thyme, salt, pepper, red pepper flakes, basil, and cayenne pepper. Stir to combine and cook over medium heat for 5 minutes or so, just so all of the flavors can come together. Taste and adjust seasoning as needed. Add in the octopus (with whatever garlic and olive oil sticks to it) and the cleaned clams. Cover and cook for 8-10 minutes, until the clams have opened up.
  • Place ¼ cup of crème fraiche in a bowl and add in about ½ cup of the sauce. Stir to combine, then add it back into the sauce. Add in the pasta a bit at a time and toss to coat. Serve with some grated Parmigiano-Reggiano, freshly ground black pepper, and a squeeze of lemon.   Seafood is so yummy!



Quinoa Salad

looks amazing!

looks amazing!


  • 1 1/2 cup quinoa, well rinsed
  • 2 1/4 cup vegetable broth or water
  • 2 cups cooked or 1 (16-ounce) can 
black beans, rinsed and drained
  • 3 scallions, minced
  • 2 tablespoons sliced pickled jalapeños
  • (14.5-ounce) can petite diced 
tomatoes, well drained
  • 2 tablespoons minced fresh cilantro
  • 2/3 cup raw cashews, soaked 3 hours or overnight
  • 3/4 cup hot vegetable broth
  • Salt
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon prepared yellow mustard
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice


  1. Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat to a simmer, add salt to taste, cover, and cook for 25 minutes. Stir in the beans and scallions, and cook until the quinoa is tender, about 5 minutes longer. Taste and adjust the seasonings, if needed. Stir in the jalapeños, tomatoes, and cilantro and remove from the heat. Set aside covered to keep warm.
  2. While the quinoa is cooking, make the sauce. Drain the cashews and transfer to a high-speed blender or food processor. Add the hot broth and process until smooth and creamy. Add the remaining ingredients and process until very smooth. Taste and adjust the seasonings if needed.
  3. To serve, divide the quinoa mixture among shallow bowls and top each serving with some of the sauce.

 Serves 4!

Vegan food is yummy!



Yummy Summer/Spring Cocktail

Blackberry Bramble



Author: The Crepes of Wrath



Prep time:  5 MINS

Cook time:  10 MINS

Total time:  15 MINS



Serves: 2 drinks + extra berries




Cinnamon and clove scented berries shaken with simple syrup, gin, and lemon juice.



For the Berries:

  • 2 cups blackberries/blueberries/raspberries
  • 2 cups granulated sugar
  • 1 cup water
  • 1 cinnamon stick
  • 2 whole cloves

For the Bramble:

  • 6 ounces gin
  • juice of 2 lemons
  • 2 ounces simple syrup (from the berries or regular)
  • club soda, to top it all off (or real get fancy and use prosecco)


  1. Place your berries in a small pot and add in the sugar, water, cinnamon, and cloves. Bring to a boil over medium-high heat, then simmer for 8 minutes, until the berries have softened (but not disintegrated) and the sugar has dissolved. You will have extra if you’re not making drinks for a crowd, so these will keep well in their syrup for up to a week.
  2. In a cocktail shaker, combine your gin, lemon juice, and syrup. You can use some of the syrup from the berries, if you want a really fruity drink, or you can just use regular simple syrup. To make plain simple syrup, just boil 1 cup of sugar and 1 cup of water until the sugar dissolves. Easy!
  3. Add ice to the top and shake well, for at least 10 seconds. Use a strainer (so you don’t have any lemon pulp) to pour the cocktail into two ice filled glasses. Drop a spoonful or two of berries into the drink, drop with club soda, and add a straw. Allow your guests to stir the drink themselves; the pink looks really pretty when you serve it, almost ombre, and then it magically combines in your guests’ hands!