Easy weeknight stir-fry

This recipe takes a total of 15 minutes to make and it’s really tasty. Perfect for a busy weeknight.


  • 16 oz. frozen package of stir-fry veggies
  • ¾cup of basmati white rice
  • ¼ cup of your favorite stir-fry sauce  (I use House of Tsang Korean Teriyaki)
  • ½ teaspoon of ground ginger
  • 1 tbsp olive oil
  • 1 splash of soy sauce (I use organic Tamari)
  • 2 tbsp sesame seeds


1.)  Cook the rice according to directions.

2.)  Put the olive oil in a large wok and pour in the frozen veggies.

3.)  Cook over medium heat stirring occasionally for 10 minutes

4.)  Put the ginger; stir fry sauce, soy sauce, and sesame seeds on the veggies.

5.)  When the rice is done add to the wok and stir.

Quinoa Stuffed Peppers

This was the very first recipe I made as a vegetarian. Before January I did not know what quinoa was and now I cook with it weekly. Quinoa (keen-wa) is truly a well-rounded food. It has been consumed for thousands of years in South America, and is filled with protein and nutrients. It is also a gluten-free product.


  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (1/2 cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15oz of fresh salsa
  • 1 15-oz. can black beans, rinsed and drained
  • 1 cup quinoa
  • 2 cups vegetable oil
  • 3 large carrots, grated (1 1/2 cups)
  • 1 1/2 cups grated pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed


1. Cook quinoa according to directions and use vegetable broth instead of water for extra flavor.

2. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in drained tomatoes and fresh salsa. Cook 5 minutes, or until most of liquid has evaporated.

3. Stir in black beans and carrots. Cook on medium low heat for 5 minutes to let flavors mix. Season with salt and pepper, if desired.

4. Preheat oven to 375°F. Pour liquid from tomatoes in bottom of baking dish.

5. Fill each pepper with quinoa mixture, and place in baking dish. Cover with foil, and bake for 45 minutes or until peppers are tender. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 5 minutes more, or until the cheese has melted. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. 

Nutritional Information

Per 1/2 stuffed pepper: Calories: 279, Protein: 14g, Total fat: 10g, Saturated fat: 3g, Carbs: 36g, Cholesterol: 15mg, Sodium: 518mg, Fiber: 10g, Sugars: 9g

Mediterranean Pasta

I love Penzey’s spices. I go to the one on Elmwood weekly. They have recipe cards throughout the store and a lot of them are fabulous. Also if you subscribe to the free catalog, you receive a free spice each month! Can’t beat that…spices are the heart of cooking ❤


  • 10 oz. dry bow-tie pasta
  • 4 TB olive oil, divided
  • 1 TB fresh garlic
  • ¼ tsp. Crushed Red Pepper
  • 16 oz. fresh spinach
  • ½ small white onion, diced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup kalamata olives, pitted and halved
  • 1 TB Penzey’s Greek seasoning
  • 1 ½ tsp. basil
  • ¼ cup Feta cheese, crumbled
  • ½ cup Romano cheese
  • Salt and pepper to taste


1.)     Boil the pasta according to the directions on the package.

2.)     In a large skillet, heat 1 TB. of oil over medium heat, add the garlic, onions and crushed red pepper. Heat until the onions are translucent and the garlic is a golden brown.

3.)     Add the tomatoes and olives. Cook for one minute, add the Greek seasonings and basil. Add the spinach.

4.)     Add the pasta and remaining olive oil, mix in the Feta and Romano cheese and salt and pepper to taste.


My mom started making these for my sister and me when we were little girls. These little treats are now a staple in my fridge.  My favorite juices to use are; orange, mango and cranberry. Put it in the freezer for 5 hours or so and enjoy a healthy dessert. Be careful though they are addicting, I have been known to eat four in one sitting.

Pick your favorite popsicle molds here:

Potato and Corn Curry

I order Thai and Indian takeout at least once a month but I have never tried to make it at home. After browsing the internet for some time yesterday I decided I wanted to try a curry at home. I went to Wegman’s with no recipe in hand and just grabbed ingredients that I thought would blend together and to my surprise the recipe was a success. I hope you enjoy!


  • 1 medium white onion
  • 4-5 Russet potatoes
  • 14 oz can of organic baby cut corn
  • 3 large carrots
  • 4 cloves of garlic
  • 14 oz can of coconut milk
  • 1.5 tablespoon of curry paste
  • 1 cup of white basmati rice
  • Olive oil


  • 2 bay leaves
  • Curry powder
  • Ground ginger powder
  • Ground cumin
  • Red chili pepper flakes
  • Turmeric
  • Salt and pepper to taste
  • Side note about spices: As you can see I don’t measure spices-it takes the fun out of cooking. I just sprinkle and taste and if I think it needs more than I sprinkle again!


1.)    Start by peeling the potatoes and carrots, cut lengthwise and then chop into bite size pieces.

2.)    Mince 3 large garlic cloves and chop ½ of the onion into larger pieces. Place the potatoes, carrots, onion and garlic on a large baking pan. Sprinkle with curry powder, ground ginger, cumin and olive oil so that every item is lightly covered. See picture below.

3.)    Bake at 425° for 35 minutes or until potatoes and carrots are cooked all the way through.

4.)    While the potatoes are in the oven start your 1 cup of rice, follow direction according to package.

5.)    On a medium-sized skillet or wok put two tbsp. olive oil with ½ white onion diced over medium low heat. When the onions have turned translucent add 1 clove of minced garlic. Add spices to taste; curry powder, ground cumin, turmeric, red chili pepper flakes and ground ginger powder, bay leaves.

6.)    Pour in the coconut milk and stir until it is a broth like consistency, add the curry paste and corn and let all the flavors marinate for 20 minutes or so under medium low heat, stirring frequently.

7.)    When the potatoes and rice are done serve and enjoy!

The Last Heart Attack

This past year I started taking a serious interest in the American diet. I began educating myself about how the diet can directly affect your health. During my research I came across a book called “The China Study” by T. Colin Campbell, PhD. This is probably the most important book I will ever read in my life and I highly recommend it to anyone who is concerned about the longevity of their life.

This past weekend I watched an hour-long CNN documentary titled “The last heart attack” hosted by Sanjay Gupta. Gupta investigates whether diet and the latest diagnostic tests are enough to prevent every heart attack. Trust me on this one this documentary is definitely worth an hour of your life. Please let me know what you think!


Warm wine

I was in Switzerland this past May and I met this wonderful woman from Poland who shared this recipe with me.  It’s a common drink in Poland during the cold  winter months. Hope you enjoy!


  • 2 teacups of your favorite red wine
  • 1 whole nutmeg
  • 1 cinnamon stick
  • 1 drop of pure vanilla extract
  • Sprinkle of orange rind
  • Fresh slice of orange
  • 1 drop of honey


1)   Pour the wine, nutmeg, cinnamon, honey, vanilla, orange rind and orange into a pan and cover.

2)   Cook over low heat for 15 minutes

3)   Pour into a teacup and get ready for bed!

Spaghetti Squash

This is my first time making spaghetti squash and I must say I am now in love! It is sooo much healthier for you and it has way more flavor than regular pasta ever could. Give this recipe a try I know you won’t be disappointed!


  • 1 large spaghetti squash, halved stem to blossom end, seeded
  • 1 Extra-Virgin Olive Oil
  • 1 small cooking onion, minced
  • 1/8 tsp crushed red pepper
  • 1 large clove Food You Feel Good About Peeled Garlic, minced
  • 1 small sprig Rosemary
  • 14 oz can crushed tomatoes with juice (1 1/2 cups)
  • Salt and pepper to taste
  • 2 tsp Grated Pecorino Romano cheese (per serving)
  • 12 small leaves of basil, thinly slices


  1. Cut the squash in half and take seeds out.
  2. Put the squash into preheated 425 degrees oven and cook for 35 minutes or until squash is tender enough for a fork to slide in with ease.
  3. Heat oil in skillet on MEDIUM-LOW; add onion and pepper flakes; cook 5 min, or until onion is translucent but not browned.
  4. Add garlic; continue to cook another 2 min. Add rosemary and tomatoes; season with salt and pepper. Simmer on LOW 10 min. Remove and discard rosemary.
  5. Take the squash out of the oven when it’s ready and take a fork and pierce the outer edge of the squash for it to loosen see the picture below. Continue to run the fork along the squash. If any pieces of the squash have hardened discard. 
  6. Add spaghetti squash to sauce; toss quickly and gently to heat through.
  7. Top each serving with 1/2 tsp cheese and garnish with basil.

Garden Fresh Salad

I have been eating this super simple salad my whole life. My father has a wonderful garden and he makes this salad a staple in his fridge during the summer months. It takes less than 5 minutes to prepare and it is oh so delicious! The recipe I have below serves about 1-2 people but you can always increase the ingredients when serving a group.


2 small green peppers
1 small cucumber cut into quarters
1 large tomato cut into quarters (make sure to put the juice from the tomatoes into the salad)
5 or so fresh basil leafs torn into smaller pieces
Half of a small red onion diced
3-4 teaspoons of olive oil
2-3 teaspoons of balsamic vinaigrette
Salt and pepper to taste
Garlic powder to taste


1.) Wash all veggies and cut
2.) Put into a dish; add salt, pepper, basil and garlic powder
3.) Add olive oil and balsamic vinaigrette
4.) Toss salad and let flavors combine for 15 minutes or so
5.) Chill if desired