crispy codfish cakes with horseradish cream + greens.

I received the gift of a new cookbook not too long ago, and I have to say, everything I have made from it has been absolutely fantastic. Don’t you love when that happens?! The cookbook in question was from Gina Homolka of Skinnytaste, and this cookbook is Skinnytaste One & Done, all recipes meant for one pot cooking! It is fabulous and as a person who macro counts, I love love love that her recipes provide you with not only the calories but the grams of carbohydrates, protein, fat and much more!

Every recipe I have made has been a hit, but I am especially partial to these codfish cakes. I love making fish cakes (see these tilapia cakes which are all time fav!) and these are definitely something special. I took some liberty and skipped rolling the cakes with the additional bread crumbs and egg. Don’t skip the sauce here! I was hesitant about horseradish, but the mingling of the sour cream, dijon and horseradish really mellows out the flavor and pairs so well with the fish!

I think any mild white fish would work here and while Gina writes this for the Air Fryer, she includes oven instructions. I opted for the oven so I could properly space out all four (her recipe calls for 8 cakes, but I doubled their size and made 4) cakes on the sheet pan. I hope you try these and enjoy them!

crispy codfish cakes with horseradish cream and greens.
adapted from Skinnytaste: One & Done cookbook.

1/4 cup light sour cream
2 teaspoons prepared horseradish
1/8 Dijon mustard

1 pound skinless cod fillets
1/3 cup seasoned seasoned whole wheat bread crumbs
2 tablespoons plain greek or regular yogurt
1 large egg
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, finely chopped
2 scallions, green parts only, finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon sea salt
freshly ground black pepper
olive oil spray

for serving
1 head Boston lettuce, leaves separated
9 ounces cherry tomatoes, halved
lemon wedges, for serving

Preheat oven to 425 degrees.

Cream: Whisk together the sour cream, dijon and horseradish. Refrigerate until serving.

Cakes: Spray fish filets with nonstick cooking spray and bake in a preheated oven for 10 minutes. Remove, let cool and let flake into small pieces.

In a large bowl, add 1/3 cup breadcrumbs, cod, yogurt, lemon juice, egg, parsley, scallions, Old Bay, salt and pepper. Mix well and divide into four patties. Place patties onto a baking sheet with a grid baking rack on top, sprayed with olive oil cooking spray). Chill patties for 30 minutes in refrigerator. Spray patties with nonstick cooking spray.

Bake in preheated oven for 10 minutes or until crisp and golden brown.

Serve with lettuce, tomatoes and cream.

Serves 2. *Please use organic/local ingredients wherever possible*

couscous salad with roasted chicken.

Hi, it’s me! It’s been awhile, and while I don’t really have an excuse for taking a break and not posting in almost two months, I am apologetic for not doing so! I have not been posting, but I HAVE been cooking. A lot. If you’re like me, you go through ebbs and flows of cooking on a nearly nightly basis, and I am certainly in the flow. I’ve set an intention to cook more from my recipe binder, magazines and cookbooks. This recipe is adapted from an old magazine-esque cookbooks, Cooking Light’s The Weeknight Chicken Cookbook. I love couscous salads, and this one is no exception!

I love the mix of fresh herbs and in these early, freezing March days in upstate NY, any sign of spring is absolutely necessary. I used the suggestion of parsley, mint and scallion, but chives instead of scallions and basil instead of parsley would be wonderful as well. I hope you enjoy this as much as I did!

couscous salad with roasted chicken.
adapted from The Weeknight Chicken Cookbook, Cooking Light.

1/3 cup uncooked couscous
1.5 cups roasted chicken, chopped
1 cup english cucumber, chopped
1 cup grape tomatoes, halved
1/4 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
2 green onions, sliced
1 garlic clove, minced
1/4 cup fresh lemon juice
2 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Cook couscous according to the package directions. Fluff and set aside to cool to warm or room temperature.

In a mixing or serving bowl, whisk together the garlic, lemon juice, olive oil, sea salt and pepper. Add in the cooked and cooled couscous, chicken, cucumber, tomato, herbs and scallions atop of the dressing. Toss well and serve. Serves 3-4.

*Please use local/organic ingredients wherever possible*

go-to green juice (juicer or blender!)

Happy 2021! Tis the time of year for healthy recipes, and while I’ve been slacking on the smoothies as of late, I have instead turned to juicing. Now, juicing is easy-peasy when you have a fancy juicer, but what if you only have a blender? Never fear, it’s just as easy to whip up some fresh juice with your blender! All you need is a mesh strainer and/or a cheesecloth and you’re in business. I used my slow juicer, but have made this combination with my Vitamix for years to great success using the blend and strain method previously mentioned.


We’re talking about my go-go green juice recipe, and I think it’s wonderful for juice novices. With just enough sweetness to offset the vegetal taste, this is just great for all ages. I tend to use pears as my sweetener, but feel free to sub in a green apple if that’s what you prefer.


Cheers to a healthy, peaceful 2021!

go-to green juice.

2 cups (packed) baby spinach
1 medium pear, seeded/cored
3 celery stalks
1/4 english cucumber, peeled
1 medium lemon, peeled
1 inch piece fresh ginger, peeled
1 cup water* if using blender


juicer: Juice each ingredient and serve. Makes 1 glass. Be sure to consume within 24 hours.

blender: In a high speed blender add the celery, pear, spinach, lemon juice, cucumber, ginger and water. Blend on high for 60-90 seconds, or until everything is well blended (use a tamper is necessary to get things going).

Place a fine mesh strainer over a bowl and line with cheesecloth if using. Pour the juice into the strainer and using a spatula, gently push the mixture around the strainer, pulling out as much juice as possible (I typically let the mixture hang out in the refrigerator for 15-20 minutes and stir every so often).

Pour the juice into a serving glass and serve immediately. Pour over ice if you want it colder.

Serves 1.

holiday moscow mule.

I first had this cocktail over the Thanksgiving holiday, and once my dear friend sent me the recipe, I haven’t stopped making it! It’s so easy, so festive and flavorful and perfect to ring in the New Year with!

This was originally called the ‘Christmas mule’, but since I am changing it up a bit and since there are several holidays between November and January, I figured ‘holiday mule’ was much more appropriate!

As I’ve mentioned before, I love the tart burst of flavor that cranberries provide, and mixed with some rosemary and lime and topped with ginger beer, this is almost too easy to drink.

I’m using a low cal cranberry juice from Trader Joe’s (love their low cal juices for mixers!) but any cranberry juice/juice cocktail would work here. The only one I would stay away from is the 5 calorie cranberry juice – I bought it once and the flavor is really weak and artificial tasting. Stay away!

You can double/triple/quadruple the recipe for a group or a make ahead – mix everything together except the ginger beer, and top with the beer and garnishes at the time of serving.

Happy New Year! I think we are all ready to ring in 2021 with a cocktail in hand.

holiday moscow mule.
adapted from a friend’s recipe from Thanksgiving.

6-8 rosemary needles (fresh)
1 teaspoon sugar
2 ounces vodka
2 ounces cranberry juice
1/2 ounce fresh lime juice
4 ounces ginger beer
fresh rosemary springs and fresh/frozen cranberries to garnish

In a cocktail shaker, add the rosemary and sugar and lightly muddle. Add vodka, cranberry and lime juices, fill with ice and shake vigorously.

Strain into rocks glasses or copper mule mugs filled with ice and top with ginger beer. Garnish with cranberries and rosemary.

Makes 1 cocktail. *Use local/organic ingredients where possible*

chicken meatballs with tomatoes.

Hi there! I hope you had wonderful holidays! This year was smaller and more relaxed, which after a year like this one, was a welcome reprieve. Today, as our weather has settled firmly into blustery and snowy, I bring you a lightened up version of comfort food, chicken meatballs. These are really simple to put together and are a great way to satisfy a meatball craving.

The sauce I used is simply a 28 ounce can of San Marzano tomatoes which I crushed manually by a potato masher. I garnished these with some dried parsley I had on hand, and you’ll be amazed at how flavorful good canned tomatoes are.

Serve these up with some crusty Italian bread and enjoy!

chicken meatballs with tomatoes.
adapted from Cook Yourself Thin, Faster

1 pound ground chicken
3/4 cup seasoned panko bread crumbs
1/4 cup non dairy milk (I use unsweetened cashew)
1 egg, lightly beaten
1 teaspoon dried parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
nonstick cooking spray
28 ounce can whole tomatoes, crushed by hand (*I try and use san marzano if I can find them)

Preheat oven to 450 degrees. Spray an 11×17 casserole dish with cooking spray and set aside.

In a large bowl, mix together the chicken with the bread crumbs, milk, eg, parsley, salt and pepper until just combined. Divide mixture into 12 meatballs, roll together and place in the casserole dish. Lightly spray the meatballs with the cooking spray and bake for 15 minutes.

Remove dish, pour tomatoes (I crush with a potato masher) over the tomatoes and cook for additional 5-10 minutes until meatballs are cooked through and tomatoes are hot.

Serve immediately over cooked pasta or with crusty bread. Serves 4. *Please use organic or local ingredients where possible*

mushroom + cauliflower bolognese.

I’m not much for pasta dishes but this recipe from Bon Appetit has been quietly nagging at me for months. I love cauliflower, and am always looking for more vegetarian mains, and recently I decided to take the plunge and make it. I made some swaps, namely using whole wheat pasta for the plain rigatoni, reducing the oil and butter and adding in some red wine for a flavor boost. This makes a really healthy amount of pasta and is perfect for these cold days!

While this isn’t the prettiest dish, it is filling, affordable, and will feed a crowd! A food processor makes quick work of ricing the mushrooms and cauliflower, but you can always but already riced raw cauliflower for this dish to make the prep work even easier.

I serve with lots of freshly cracked black pepper and a glass of red wine. Enjoy!

mushroom + cauliflower bolognese.
adapted from Bon Appetit.

6 ounces mushrooms, stems removed
1 small head of cauliflower (about 1 lb.), riced
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp salted butter, divided
1 small onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 teaspoon dried rosemary
3 tablespoons tomato paste
1/4 cup dry red wine
8 ounces short pasta (rigatoni is what I used)
1 ounce finely grated parmesan
1 1/2 finely chopped parsley
1/2 lemon, juiced and zest
1 teaspoon black pepper

Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl and wipe down food processor. Pulse cauliflower in batches until pieces are about the size of rice grains; transfer to a medium bowl as you rice.

Heat oil and butter in a large pot over medium-high heat. Add mushrooms and cook, stirring occasionally until golden brown about 4-5 minutes. Add the onion and cook until very soft and golden, about 6-8 additional minutes. Add the garlic, red pepper, rosemary and cook for additional 3 minutes. Add tomato paste and cook until slightly darker, about 2 minutes. Add wine to deglaze, scraping up the bottom of the pan to release any browned bits.

Add cauliflower and cook, stirring occasionally, until cauliflower is cooked down and begins to slightly stick, about 4-6 minutes. Season with salt and reduce heat to low to keep warm.

Cook pasta according to package directions in a pot of boiling water until almost al dente. Drain.

Using a slotted spoon, transfer paste to pot with cauliflower sauce. Add parmesan and 1/2 cup of the pasta liquid. Increase heat to medium and cook until sauce is clinging to paste; about 2 minutes. Remove from heat and stir in parsley and black pepper. Taste and adjust additional pinch of salt. Finish with lemon zest and juice and toss together.

Serve amongst bowls and drizzle with oil if desired.

Serves 3-4. *Please use local/organic ingredients wherever possible*

roasted acorn squash with maple + cranberries.

Hey there! How was your Thanksgiving? While I’m sure it was different than years past, but I hope you were able to celebrate the holiday in one way or another (safely, of course!).

One of the new items that made my holiday table were a roasted acorn squash with roasted cranberries. Completely delicious and a healthy dish to boot! I enjoyed the squash so much that I knew I had incorporate it into my regular rotation. This is a great make ahead side as well, you can simply reheat when you’re ready to serve.

I love maple and squash together and I’m one of those people who love incorporating fresh cranberries wherever I can, long past cranberry sauce for Thanksgiving! I simply seasoned the squash halves with sea salt and pepper, and drizzled olive oil overtop and topped with the maple-tossed cranberries.

You could garnish with fresh herbs (rosemary would be ideal along with thyme). If you wanted, you could even add some bourbon into the maple and cranberry mixture.

I hope you enjoy these – a great vegan dish for your holiday (or regular!) table.

roasted acorn squash with maple + cranberries.

1 acorn squash, halved and seeded scooped out
1/2 teaspoon each sea salt and black pepper
2 teaspoons olive oil
2 tablespoons pure maple syrup
1/2 cup fresh or frozen cranberries

Preheat oven to 375 degrees. In a casserole dish prepared with nonstick cooking spray, place squash halves. Season with salt and pepper and drizzle with olive oil.

In a small bowl, mix together cranberries and maple syrup. Divide evenly amongst squash. Bake covered with foil for 20 minutes, and then uncovered for 20-30 minutes until tender when pricked with a fork. Turn oven to broil setting and broil for 2-3 minutes until golden brown.

Serves 2. *Please use organic/local ingredients wherever possible*

*can be made ahead of time. To reheat, cover with foil and place in oven at 275 degrees until warmed through.

brown sugar glazed apple quick bread.

Perhaps it is due to all the apple picking I have done this year, but I have been all about cooking with apples this October. And no apple cook-a-thon is complete without an apple bread – the perfect way to whip up an easy dessert that is bursting with autumn flavor!

I mean look at that! You will fan thinly sliced apples over the top of the batter which yield not only a decorative top, but also the apples give the bread a flavor and texture akin to the apple pie; best of both worlds!

Be sure to use a firm baking apple like honeycrisp, gala or granny smith. Softer apples will lose their shape and will become mushy. You can swap apple pie spice for the pumpkin pie spice blend; or use 1 teaspoon cinnamon, and 1/4 each ginger, nutmeg and clove.

Ensure the cake is cooled completely before drizzling the glaze overtop and trust me, don’t skip it! It really takes this bread (which is slightly sweet) over the top! Enjoy this with a cup of hot mulled apple cider for a truly fall dessert.

brown sugar glazed apple quick bread.
from EatingWell, October 2020.

1 cup AP flour
3/4 cup white whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
2 eggs
3/4 cup granulated sugar
1/2 cup low fat plain yogurt
1 teaspoon vanilla extract
1/3 cup canola oil
2 small crisp apples, such as Gala or Honeycrisp, peeled
2 tablespoons light brown sugar
1.5 tablespoons butter

Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with cooking spray.

Whisk flours, pumpkin pie spice, baking powder, salt and baking soda in a medium bowl. Beat eggs and sugar with a mixer on medium speeds until light and fluffy (about one minute). Add yogurt and vanilla and beat to combine. Gradually beat in oil and continue mixing until well combined, about 30 seconds. Add the dry ingredients and beat just until combined, scraping down the bowl to incorporate all the flour mixture.

While the batter is mixing, grate one apple onto a paper towel and blot to remove any excess moisture. Fold the grated apple into the batter. Scrape the batter into the prepared pan.

Halve and thinly slice the remaining apple. Arrange the slices decoratively on the top of the batter. Bake the cake until a toothpick inserted in the center comes out clean; 60-70 minutes. Let cool in the pan for 15 minutes and then transfer to a wire rick to cool completely about 1 hour.

In a small saucepan, heat brown sugar and butter over medium heat, stirring, until the sugar melts, 1-2 minutes. Add a pinch of flaked sea salt and bring to a simmer. Remove from heat and let cool, stirring occasionally until thickened, about 2 additional minutes. Drizzle over the cake and serve.

Serves 8-10. *Please use local/organic ingredients wherever possible*

baked cauliflower parmesan.

Meatless Monday dinner alert! This dish takes roasted cauliflower steaks to a whole new Italian-inspired level. It’s even healthy! Baked cauliflower parmesan is here to become a new mealtime favorite.

I love cauliflower. It has definitely had its moment in the sun, a la kale a few years back, but its versatility is second to none. This recipe for cauliflower steaks paired with Israeli couscous is one of my all time favorite uses for cauliflower but this parmesan version may take the top spot. It’s so flavorful and since you’ll use your favorite marinara sauce – it’s easy to make!

This is a night and light dish as the only cheese is grated parmesan sprinkled on the top along with buttery, garlicky panko breadcrumbs. Garnish with some fresh basil and voila! A vegetarian meal everyone in your family will love.

I made this on a Monday and happily ate it for lunch for the next few days. Enjoy!

baked cauliflower parmesan.
adapted from How Sweet Eats.

1 head cauliflower, sliced into 1 inch thick ‘steaks’
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon each sea salt and black pepper
1 cup marinara sauce, your favorite
1/4 cup grated parmesan cheese, 1 tablespoon reserved
fresh basil for garnish
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 tablespoon butter
2 smashed garlic cloves, minced
1/3 cup seasoned panko bread crumbs

Preheat oven to 425 degrees. Place cauliflower on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper. Roast for 15-18 minutes.

After the cauliflower has been roasting for 15-18 minutes, spoon marinara over the cauliflower. Sprinkle with parmesan cheese and bake for additional 15 minutes until cauliflower is tender and browned.

Remove cauliflower from oven, top with breadcrumbs, fresh basil and reserved 1 tablespoon parmesan.

Breadcrumbs: Heat butter in a small skillet over medium-low heat. Stir in garlic, and then breadcrumbs. Cook for 2-3 minutes until golden brown and fragrant.

Serves 3-4. *Please use organic/local ingredients wherever possible*

slow cooker chicken, chickpea + apricot tagine.

Fall is officially in the air here in upstate New York and with it, comes the return of my appetite for warm, cozy, one pot dishes. This tagine totally fits the bill, and it was such a pleasant surprise of incredible flavor. Tagines stews that originated in North Africa and get their name from the pot (a tagine!) they are cooked in, but they are equally wonderful in slow cookers or dutch ovens.

This tagine was introduced to my last month when I went down to D.C. to celebrate my friend’s birthday and the night I arrived, my friend made this for my arrival dinner. It’s incredible. The mix of the warming spices, sweetness from the honey and the dried apricots and the extra protein from the softened chickpeas is epically delicious.

You also make it in the slow cooker so it’s ridiculously easy and perfect to prep in the morning. The smells wafting from the kitchen will intoxicate you all day!

I served this with cauliflower rice topped with parsley and my friend served it with basmati rice with peas. You can also serve with couscous or flatbread. Enjoy!

chicken, chickpea + apricot tagine.

1 1/2 pounds boneless, skinless chicken breasts
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, peeled and chopped
1 inch fresh ginger, peeled and minced
6 ounce package dried apricots
1 tablespoon tomato paste
14 ounce can petite diced tomatoes
14 ounce can chickpeas, drained and rinsed
1 tablespoon raw honey
1 cup chicken stock
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
pinch sea salt and black pepper

Add onions, garlic, ginger, carrot and chicken to slow cooker. In a separate bowl, whisk together the spices, tomato paste, honey and chicken stock and pour over chicken and vegetables. Add diced tomatoes, apricots and chickpeas and stir to ensure chicken is covered.

Cook on high for 3-4 or until chicken is cooked through and shreds easily with a fork. Keep on warm until ready to serve. Serve with rice, couscous or flatbread.

Serves 4-6. *Please use organic/local ingredients wherever possible*