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Caprese salad with Lemon Spinach and Avocado

Farmers Market Spoils Heirloom tomatoes Mozzarella Lemon Spinach Avocado Balsamic EVOO Sriracha salt Ground Pepper ETC. If you haven’t tried lemon spinach (farmers market) or Sriracha sea salt (Harmons) you’re in for a treat!

Apple Maple Yogurt Parfaits

Pick your favorite- (Amounts will vary depending on number of serving and desired sweetness) Greek Yogurt Apples Granola Cinnamon Fresh nutmeg Brown Sugar Maple Syrup Trader Joes Pumpkin Spiced pumpkin seeds Mix cinnamon and fresh nutmeg in with your favorite kind of plain or vanilla greek yogurt. Set aside Chop apples into bite size pieces and sauté with brown sugar and Maple syrup. Let cool Layer cinnamon yogurt, apples, and granola until glass is full. Top with Trader Joes Pumpkin seeds and a drizzle of maple syrup. Enjoy!

Ricotta and Berry Tartine

Guests coming over this weekend? This easy Ricotta, Honey, and Mint Tartine is a perfect snack or appetizer to have out. Slice country french bread or any type of dense crusty bread. Buy good Ricotta (you may have to go to a specialty store, but it will be worth it). Slather on Ricotta, fresh berries, julienned mint, and honey. Yum

Blood Orange and Basil Mocktail

Prepping for my big Christmas Soirée this weekend, and can’t wait to serve this mouth watering mocktail! Muddle – Thai basil in glass or pitcher with ice Add -fresh blood orange juice and simple syrup (amounts will vary depending on your preference of sweetness. I don’t like it very sweet so I do 1/2 – 1/4 the amount of simple syrup to orange juice). Top- with sparkling water or club soda Rim with gold colored sprinkles and a slice of blood orange. *simple syrup is equal parts water and sugar boiled and reduced until combined. *make sure to use THAI basil

Baked tortilla chips

Taco salads call for homemade (EASY) baked tortilla chips. They’re crunchy on the corners, a little chewy in the center, and can be flavored any way you want! My favorite- Mission-Artisan Style Tortillas- Corn and Whole Wheat Blend With a pizza cutter cut into triangles. Spray cookie sheet with Coconut oil spray and spray tortillas. Season with your favorite salt. I love to add Tajin or even a little lime juice or zest. Bake at a very high temp or broil for a few minutes and then turn over and re-season and broil other side.

Coconut Pancakes

I dream in food so when the thought of lemon curd and maple syrup came to me, I ran to the kitchen to make a big stack of coconut pancakes! Syrup- 2 parts maple syrup 1 part lemon curd (TJs has a great one) Combine and warm through Trader Joes Toasted Coconut pancakes- I added more water and 2 eggs to make them more of a crepe consistency. Stack and enjoy!

French Toast

Yum and YUM! I always have all kinds of nuts and coconut in my freezer. For this French toast, I combined toasted slivered almonds and coconut in my blender for 30 seconds or so. You don’t want a paste but you want it fine enough that it coats the bread. Prepare French toast as normal. Cut bread into strips and dip in egg mixture and then coconut almond mixture. Spray griddle well. You may have to sauté 3-4 sides of sticks or you can have your oven preheated to 400 and stick them in for 5 minutes at the end. I like sticking them in the oven so the family can all eat at one time. This worked well with uncut bread as well but my kids loved the sticks.

Sriracha and Lime Salmon

My girlfriend brought me this dish when I had my last baby and it’s been my favorite salmon recipe ever since. It’s really that good! Zest and juice of 2 limes 3 TB maple syrup 2-3 TB Sriracha 1 tsp coarse sea salt 2 pounds salmon fillet, skin removed Coarsely chopped cilantro Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish and pour mixture over top. Let sit for 15-20 minutes. Roast until cooked through and flaky, 15 minutes. If grilling or putting on the Traeger, marinate fish with 3/4 of sauce. Grill for 15 to 20 minutes and then top with remaining sauce and sprinkle with cilantro.

Tomato and Egg Bake

This has been one of my favorite breakfasts in Israel. It’s low-carb, healthy, and hearty! The chef explained the dish to me this morning and this is what I came up with. 1 large onion, thinly sliced 1 large red bell pepper, thinly sliced 1 jalapeño, deseeded and diced 3 garlic cloves, chopped 1 tsp ground cumin 1 tsp sweet paprika 1 Tb sugar ⅛ tsp cayenne +|- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped or crushed with hands 2 Tb tomato paste S&P Feta cheese, crumbled 6 large eggs Chopped cilantro, for serving Hot sauce, for serving Heat oven to 375 degrees. Sauté onion, peppers, and jalapeños for 20 minutes. Add garlic and cook 2 minutes; stir in cumin, paprika, cayenne, and sugar and cook 1 minute. Pour in tomatoes and tomato paste and season with S&P; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes….

Homemade Hummus

I wasn’t sure this homemade hummus would be that much better then store bought, boy was I wrong! It is so easy and so fresh! 2 cans chickpeas, drained with 2 Tb liquid reserved 4 garlic cloves 1/3 C Tahini 2 lemons, juiced 1 1/2 tsp kosher salt Put all ingredients in blender until combined. Refrigerate overnight for best taste. Garnish with EVOO, pine nuts, and hot sauce. Buy the best Pitas you can find and brush with EVOO and grill or broil. Sprinkle Zaatar or salt when still warm. As I’ve been looking up recipes for these Middle Eastern dishes, I’ve realized they all have the same ingredients. Here is a quick run down in case you’re going grocery shopping today. Tahini Lemons (a lot) EVOO Garlic Parsley Cumin, Paprika, Coriander Mint leaves Pita (All veggies shown in picture, including eggplant)