Category Archives: Recipe


Happy 2016 everyone! The first post of the year is my new recipe for a Mango Maca Morning Smoothie. It’s refreshing, tasty, dairy free and most importantly healthy. The “active” ingredients are the maca, lemon, ginger and mint, so you can substitute the rest of the ingredients as you see fit.


2 cups frozen mango

1 cup frozen strawberries

1 fresh mango

2 sprigs of mint

1.5 tsps of fresh ginger

Juice of 1/2 a lemon

2/3 cups raw vanilla almond milk

2 tsps maca

Directions :

Combine all of the ingredients in a blender and puree until smooth. Make sure to use real raw almond milk which you can find at health stores and juice spots.

Serve and enjoy!



I made this asparagus soup a few weeks back with the intention of posting it before the official start of winter but my sickness got me down and I wasn’t able to get this post up in time. Either way it’s a really easy, healthy and yummy soup. If you like or at least don’t actively dislike asparagus, I suggest you give this recipe a try.

Ingredients :

A large bunch of fresh asparagus (do not use frozen)

3 to 5 cup of vegetable broth

1 large shallot

1 small garlic clove

 A few sprigs of thyme

Watercress for garnish

Salt & pepper

Cooking oil

Directions :

As with almost every soup I make,  I start by chopping the shallot and caramelize them in some pre-heated cooking oil (I almost always use extra virgin olive oil unless otherwise specified). Once the shallots are soft and golden I add in roughly shopped asparagus and cracked garlic. Season with salt and pepper and throw in a few sprigs of thyme. Cover with vegetable broth. The amount of broth you will need will depend on how much asparagus you’re using.  Start with 3 cups and if it feels too thick add one more cup but keep another cup on reserve. Let the soup come to a boil and simmer for about 20 minutes. At this point I like to stick my nose into the soup and smell it /taste it to see what’s missing. Sometimes I’ll add some dried herbs, usually it’s Herb De Provence  because I think it pretty much goes with everything, or more cracked garlic. Feel free to play with this and add herbs and spices that you like. It might turn out terrible or it might end up being delicious.  Cooking is all about getting creative and just  doing your best. Don’t over think it, unless you’re baking because that my friends is most certainly a science. Now let’s get back to the soup. By now it should be coming together. The asparagus should be soft but still maintain it’s green color. If you have a handheld mixer go ahead and puree it right in the cooking bowl, make sure to remove the sprigs of thyme before you start. If you do not have a handheld blender, let the soup cool for at least 12-15  minutes. Transfer into a food processor or blender and puree until smooth. At this point you can use the leftover cup of broth if the soup seems too thick. Once you have the right consistence re-heat the soup for a minute if you didn’t use the handheld blender, transfer into serving bowl and top with a little bit of watercress and freshly round pepper.

Serve and enjoy. Happy Sunday!



With Thanksgiving only days away I wanted to share 6 easy recipes perfect for serving at a Thanksgiving dinner near you. Since most of Thursday’s meal will consist of heavy, buttery goodness, I decided to focus on a few lighter options along with 2 tasty cocktails to help get you through the day. To start the meal I have apple cider shandies and acorn squash hummus. To go with the turkey I have a healthy side dish of sautèed green beans and asparagus topped with roasted almonds. And for the best part of the meal, which is obviously dessert, I’m sharing my recipes for winter sangria, apple tarts, and mini candied apples.


Apple Cider Shandies:

This is a perfect drink to bring along to a Thanksgiving dinner. You can make it and bottle it ahead of time. Make sure to keep it chilled.


2 large bottles of apple cider

6 pack of Pilsner

2 fresh oranges


Juice one half of a fresh orange into a large glass bottle or a pitcher with a lid. Add apple cider and pilsner. I use a ratio of 1 cup apple cider to 1.5 cups of pilsner. Stir lightly to combine and chill. Most pitchers will fit about 5-6 cups total, I usually make 2 large bottles/pitchers. Cut the second orange into thin slices to serve as a garnish.


Acorn Squash Hummus:

I love acorn squash when it’s in season and really wanted to find a new way to use it. I came up with this hummus recipe.


1 acorn squash

1 can garbanzo beans

1 small clove of garlic

1/2 cup lemon juice

Extra virgin olive oil


Salt & pepper


Start cutting the squash in half and cleaning out the seeds. Pre-heat oven to 400°F. Place squash onto a baking sheet covered in parchment paper. Drizzle with olive oil and roast for 30-40 minutes or until tender. Let the squash cool. Peal the skin off the squash, it should come off easily. Transfer squash into food processor and add garbanzo beans, garlic, lemon juice, 1 tablespoon olive oil, and season with salt and pepper. Puree until smooth, you can add a little bit of water if it’s too thick. Taste and adjust seasoning. Make it ahead of time, serve with fresh veggies, and garnish with pomegranate seeds (I also added roasted flax seeds to mine).


Sautèed Green Beans and Asparagus:

This is my go-to side dish for Thanksgiving. It’s easy, healthy, and deliscious. I don’t have any specific measurements for this recipe because it’s one of those dishes where you adjust according to your taste preferences and how many people you’re serving.


Green Beans



Slivered almonds

Fresh lemon juice

Salt & pepper

Cooking oil


Heat up cooking oil and add green beans and asparagus. Cook until the veggies start to get tender, add finely chopped garlic, drizzle with fresh lemon juice. Season with salt and pepper. Sautè for another few minutes until the garlic is fully cooked. Serve with slivered almonds, you can quickly toast them to add more flavor.


Winter Sangria :

I’ve been making sangria for Thanksgiving dinner for the last few years and it’s become a sort of tradition.


1 bottle Pino Noir

1 cup spiced rum

2 cups fresh orange juice

2 cups vanilla soda

1 orange

1 apple

1 pomegranate

1 cinnamon stick

1/4 cups raw cane sugar


Fill the bottom of the pitcher with orange slices, apple slices, pomegranate seeds. Add sugar, cinnamon stick, wine, rum, and orange juice. Mix well and chill for at least 4 hours. To serve remove cinnamon stick and add vanilla soda.

Apple Tart :

If you’re not a baker this is a perfect recipe for you. The measurements are for 1 tart that serves 4 people. I usually make at least 2 tarts.


1 sheet thawed puff pastry

1 cup marscapone cheese

1 apple

1 tbsp honey

lemon zest


powdered sugar


Preheat oven to 350°F. Gently mix marscapone with honey and a few pinches of lemon zest. Thinly slice 1 pealed and pitted apple. Fold over the edges of your puff pasty. Spread marscapone mixture onto your pastry and cover with apple slices. Sprinkle with cinnamon, transfer onto a baking sheet covered parchment paper, bake for 15-20 minutes or until the crust and apples start to brown. Let the tart cool before covering in powdered sugar and serving.


Candied Apples:

These are actually just poached apples but they’re sweet, syrupy, and a perfect companion to winter sangria and your Thanksgiving desserts.


3 cups fruity red wine

1 bag of mini apples

1/3 cup raw cane sugar

1/2 cup freshly squeezed orange juice

1 cinnamon stick

1 tsp lemon zest


In a pan, combine all of the ingredients except the apples and bring to a boil over low heat. Add the apples and poach for 20-25 minutes turning them over a few times as they cook. When the apples are tender all the way through, transfer them into a bowl using a slotted spoon. Drizzle with a few teaspoons of the cooking liquid and serve warm along side the apple tart.

sunday-bites-brocolinni_1Today’s recipe is one of my favorite side dishes for dinner. I generally make it year around and you can try it with different types of veggies like asparagus, regular broccoli and brussels sprouts.  As always it’s super easy and quick. I always want to encourage you to try variations on the all the recipes I share. What tastes good to me, may not be right for you. Once you get the basics of a recipe down, it’s time to play and make it your own.

Ingredients :

1 pound broccolini

1/4 cup fresh lime juice


1 tbsp chili oil

1 tbsp brown sugar

A sprinkle of cumin

A sprinkle of smoked paprika

Chili flakes

Extra virgin olive oil

Salt & pepper

Directions :

Line a baking dish with parchment paper and transfer the broccolini. Season broccolini with  a drizzle of extra virgin olive oil, salt, pepper, and a dash of red chili flakes.  Mix well and roast at 400F for 15- 20 minutes or until it starts to brown. Whisk lime juice, chili oil, sugar, finely chopped cilantro, cumin and smoked paprika in medium bowl. Season dressing to taste with pepper and a touch of salt, add spices until it tastes just right. We all have different preferences so play around with the recipe to make it your own. Once the broccolini is cooked, arrange on a serving dish and serve the chili dressing on the side.

Enjoy and Happy Sunday! Also check out my recipe for dairy free creamy butternut squash soup recipe.