Adapted from Cookie and Kate 

Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 minutes 

Yield: 6 to 8 servings

INGREDIENTS

• 2/3 cup roughly chopped pecans (optional)
• 2 cups old-fashioned oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon fine-grain sea salt (or 1/2 teaspoon regular table salt)
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2 1/2 cups of your preferred berry/fruit, chopped into 1/2” pieces if necessary), divided
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Grease a 9-inch or 8-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving. (I used an 8×8 pan and it baked for 1 hour)
7. Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

The other day my client requested a chili recipe. She wanted to pack it up and take it to Mammoth. So I made this really tasty chili with a side of cornbread. They loved it. So, I’m sharing it with you. It’s a great meal prep recipe and it can feed a crowd easily. Just pack it in your cooler for your next trip. 

This is my simple recipe. I like to add a little molasses to it for a slight sweetness but you can leave it out and it will be just as good. 

I didn’t grow up making chili so I’m learning the ratios of spices that I like. This one is not too spicy. So, if you want to add heat, chop up a jalapeno or add a little cayenne pepper to the mix.

Oh yea, and don’t forget the cornbread!

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Classic Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1.5 pounds 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• ¼ teaspoon cinnamon (optional)
• 1 1/2 teaspoons salt
• 2 cups beef broth
• 1 (24 oz.) can crushed tomatoes (San Marzano)
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 Tbsp. molasses (optional)

For serving: 

Cilantro, lime wedges, sour cream, cheese, scallions

Instructions

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion, red bell pepper and onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the spices, salt, pepper, and stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and molasses (if using). Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

The other day I made these delicious chicken kebabs for meal prep. I was so excited becasue 1. the flavor was spot on, lemony and herby like I like. and 2. the grill marks!

Sometimes it’s hard to find new ways to cook chicken breast. It’s such a lean meat that it can turn rubbery quick. And let’s be honest, it doesn’t have too much flavor on it’s own.

But, this recipe delivers. The marinade keeps the chicken moist, and the flavor is bright and lemon-y like you’d get at your favorite middle eastern spot.

I served it with Pilaf rice, Tzatziki sauce and Arabic salad for a middle eastern feast. I hope you give it a try for your next weeknight dinner or party situation!

Greek Lemon Chicken Skewers

Ingredients (serves 6):

• 1 1/2 pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon red wine or apple cider vinegar
• 2 tablespoon extra virgin olive oil
• 2 cloves of garlic, grated or minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2-1 tsp. Salt
• Fresh ground black pepper to taste

Tzatziki Sauce

• 1 cup shredded English cucumber, you can also dice the cucumber
• 1 1/2 cups plain Greek yogurt, non-fat, 2%, or whole
• Juice of half a lemon
• 2 tsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. mint
• 2 Tbsp. crumbled feta
• 1/2 teaspoon grated garlic, 1 teaspoon if you like it extra garlicy
• Salt and fresh ground black pepper to taste

Instructions

Greek Lemon Chicken Skewers

1. Whisk together all of the ingredients except the chicken in a bowl or glass dish. Add the chicken to the marinade. Toss to coat all the chicken pieces in the marinade. Place in the fridge for up to an hour.
2. Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.
3. Oil grill grates or grill pan and place the chicken skewers on them. I grease the grill with an oiled paper towel and tongs to move it back and forth on the grill. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through. If you have any doubt its cooked, you can finish it in the oven. I put the chicken on a baking tray after grilling. Then, I baked it at 425 F for about 7 minutes. Serve with Tzatziki sauce and pilaf rice.

Tzatziki Sauce

1. Take the shredded cucumber and use your hands to squeeze out the excess liquid. You can also place it in a clean dish towel or paper towels and squeeze out the liquid. 
2. Place the cucumber into a bowl along with the remaining tzatziki ingredients. Stir together until combined. Taste for seasoning and add any additional lemon juice, salt and pepper as needed. Refrigerate until ready to serve.

Did you know they found pancakes in King Tut’s tomb?! 🤴🏽Well, these are a version of the pancakes, or “flatbread” he wanted to be buried with.  I tried them and have to say he made the right choice. The pancake itself is kind of like an oatmeal griddle cake. 

Then, it’s doused with a little honey on top. With the sweetness, it makes it feel similar to a whole wheat pancake you’d get at your fav brunch spot. The surprise ingredient might throw you for a loop, though! It’s ancient Egypt so something had to be weird about it. 😅 

King Tut’s Pancakes (or Egyptian flatbread)

Ingredients:

• 2 ½ cups emmer wheat (farro)
• 1 cup whole milk
• 1 cup warm water
• ½ tsp salt
• White lotus flower seeds ( I didn’t have)
• Coriander seeds 
• Served with honey 

Directions:

1. Grind wheat into a flour in mortar & pestle or blender. Get as fine as possible.
2. Crush lotus seeds. Grind coriander seeds. Add both to flour. Add salt. 
3. Add warm water. Stir. Then add milk and stir. 
4. Cook on a low to moderate heat on a griddle pan. No oil needed.
5. Cook a few minutes on each side until golden brown.
6. Serve with honey. 

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This is a 3rd century dessert! And it’s something Cleopatra ate in ancient Egypt as a pharaoh. So if it’s fit for Cleopatra, it’s fit for me. 😅 The woman knew what she wanted. You should really try it. They are an experience in itself to eat. It’s like candy, but so indulgent.

Stuffed Dates with Pistachio and Black Pepper

Ingredients (for 5 dates)

• 5 medjool dates, pitted
• 3-4 Tbsp. Pistachios, crushed 
• 1-2 tsp. Black pepper, crushed 
• Flaky sea salt for rolling
• ¼ cup honey or so

.Directions:

1. Pit dates. Mix crushed pistachio and black pepper together. I like using a meat mallet to crush them. But you can use a spice grinder, mortar and pestle or food processor. Keep them chunky. 
2. Stuff dates with nut-black pepper mixture. Press to close together well. Repeat with all dates.
3. Then roll dates in a small bowl of flaky sea salt. Set aside.
4. Heat honey in a small pan. When it starts to bubble add dates. Use a spoon to spoon over honey on dates. Heat until honey evaporates or turns darker in color, just a couple minutes. Remove dates from pan and let cool completely. Enjoy.

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It’s a fancy British dish where a beef filet is wrapped up in buttery pastry.

It’s delicious and decadent and a perfect way to say almost goodbye to 2023.

It takes a little planning and preparation. But it’s very satisfying when you go sit down to bite into it.

So if you’re looking for a little cooking challenge, try beef Wellington. Your guests will be super impressed!

Beef Wellington

Ingredients (6-8 servings)

2-3 lb. beef tenderloin (I used NY steak)

salt and pepper

2 Tbsp. vegetable oil

Mushroom Duxelles

1 lb. mushrooms

¼ cup onion, chopped

3 cloves garlic

6-8 slices prosciutto

3 Tbsp. Dijon or yellow mustard

1 sheet puff pastry (thaw if using frozen)

1 egg, beaten

Directions:

1. Sear the steak. If you can, use kitchen twine to wrap the steak up in a little package to keep a nice shape. Season with salt and pepper. Sear for just a couple minutes in a little oil until golden brown. Remove from heat and let cool.

2. Prepare the mushrooms. Chop the mushrooms, onion and garlic very finely or place in a food processor. Then cook in a pan for at least 10 minutes, or until most of the water is evaporated. Set aside to cool.

3. Wrap the steak. Set out some plastic wrap. Then, place the prosciutto on it first. Then, spread the mushroom mixture over the prosciutto. Rub the mustard on the steak. Then, place steak on top of the mushroom mixture. Roll up the prosciutto and steak tightly, using the plastic to get it even tighter. Pinch the ends and make it firm. Place in the fridge for at least 30 minutes to firm up more.

4. Preheat oven to 425 F. Roll out the puff pastry on some plastic wrap. Brush the pastry with a beaten egg on inner side. Place the rolled steak on the lower third of the pastry. Roll up the pastry over steak using the plastic wrap to help you. Cut off any excess pastry. Press edges tightly. Brush the outside of the pastry with remaining egg. Roll tightly. Place back in fridge at least 5 minutes.

5. Bake until the pastry is golden brown and registers an internal temp of at least 120 F, about 20-25 minutes. I like to cook it medium, a 135 F internal temp.

6. Remove from oven and let rest at least 10 minutes before slicing. Place on rack to prevent it from getting soggy.

Do you love cooking fish…

But hate the smell when you’re eating it?

I know I do.

So how do you get rid of it?

The secret is adding half a lemon.

When you do that it also makes the recipe taste light and delicious.

So try it out next time you’re cooking up some salmon or other fish.

Here’s a recipe to get you inspired.

Why you’ll love this recipe:

• The lemon-y flavor takes away the fishy-ness
• It’s packed with salmon meat instead of fillers
• It’s a perfect appetizer you can make ahead and heat to serve
• Serve with a salad for a healthy lunch or dinner
• You can make it gluten free

Salmon Patties with Chipotle Mayo

INGREDIENTS

FOR THE CAKES

• 1lb. canned salmon or cooked salmon*
• 3/4 cup panko breadcrumbs or almond flour (for gluten-free)
• 1/4 cup avocado oil mayo
• 1.5 teaspoons stone ground or dijon mustard
• Zest and juice of half a lemon
• 1 tsp. Capers 
• 1 tablespoon fresh chives finely sliced
• 2 Tbsp. Chopped parsley 
• Unrefined salt & pepper

FOR THE CHIPOTLE MAYO

• 1/4 cup avocado oil mayonnaise
• 1 tsp. Chipotle or sriracha

*If using cooked salmon:

Cook 1 lb. Salmon filet in the oven at 425 F for 15-20 minutes, or until it flakes easily. Let cool

INSTRUCTIONS

1. For the patties: add the mayo, mustard, lemon zest & juice, chives, capers, parsley ¼ teaspoon salt, and a few cracks of pepper to a large bowl. Add the salmon, and the breadcrumbs or almond flour. Gently mix and let the mixture sit for 15-30 minutes in the fridge to firm up.
2. Meanwhile, make the chipotle mayo sauce by adding the ingredients to a bowl, mix well, and check for seasoning. Set aside.
3. To cook the patties, preheat a non-stick pan (don’t use stainless or cast iron- they fall apart). Once hot, form the cakes and cook until deep golden brown on each side, about 4-5 minutes per side.
4. Serve the patties with the chipotle mayo and extra lemon and enjoy!

I’m the type of person who loves to eat egg sandwiches for lunch. So, when I first made this recipe I got excited.

You can wrap them in foil and store them in the fridge or freezer. Just heat them up when you want one and you’re good to go.

Hope you like the recipe as much as I did!

Ingredients (makes 6 sandwiches)

6 eggs

6 slices turkey bacon

3 handfuls spinach

Cheddar cheese

¼ tsp. Salt or more

Pepper

6 English muffins (I like Thomas brand sourdough)

Avocado (optional)

Sriracha or other hot sauce (optional)

Directions:

1. Preheat oven to 350 F. Grease an 8”x8” square pan.

2. In a large nonstick pan, cook turkey bacon until golden. Then place them on a paper towel to drain. When cool, chop or break bacon up into bite size pieces.

3. Use a paper towel to clean out the nonstick pan. Then cook the spinach in the pan just until it’s wilted. Season it with a little salt and pepper. Then set aside and let spinach cool a little.

4. In a bowl, mix eggs with spinach and turkey bacon pieces. Add 1 Tbsp water or milk to make it fluffier eggs. Pour this mixture into the greased baking dish.

5. Place in oven and bake 20-25 minutes or until set and not jiggly. Let cool. Then slice into 6 squares. Some of them might have to be two rectangles together to fit in the bread.

6. Open up English muffins. Put a slice of egg, then some cheese on top. Add some bacon on top if you have extra. Close with bread.

7. Tear off a piece of foil. Wrap the sandwich in foil. Store in fridge or freezer.

To reheat from fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil.

My preferred method is wrapped in foil in the oven. I set the oven to 425 F and toss that breakfast sandwich right on in. Bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes.

Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!

For extra toasty: open it up and put oven on broil for 3-5 minutes or until toasty.

To reheat from freezer: it’s recommended to let it defrost the night before. But if you can’t Bake in oven for about 30 minutes in foil.

When I’m not blogging I’m doing meal prep.

And this idea came from a client’s request.

It looks so beautiful and enticing that I want to make it for myself. It comes together easily and it’s the perfect thing to prep ahead of time.

I hope this makes it into your rotation!

Cobb Salad

Ingredients (for 2-3 salads):
6 oz Turkey bacon, (6 slices) chopped and browned (pan fry and drain on paper towels
1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
1 cooked chicken breast (I used a breaded chicken)
3 hard boiled eggs, peeled
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup blue cheese, crumbled (or feta cheese)
2 Tbsp parsley, finely chopped

Cobb Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

Directions:

Mix dressing ingredients and set aside.

Gather the other ingredients. Place a bed of romaine in the container first. Then, arrange the other ingredients in a cute way.

When ready to eat, dress and serve.

You probably won’t make this dish because it destroyed my kitchen. It used 5 pots and pans just to make it. It was really good though. And it was the « travel to Egypt » I wanted tonight. It’s Egyptian street food. So make it if you’re feeling ambitious and love food and culture as much as I do. But get yourself a good dish washer to help you out 😂

.

Koshari (Egyptian rice lentil & macaroni)

Plant based

.

Ingrédients (for 2-4)

⁃ 1 Tbsp olive oil

⁃ ½ cup rice

⁃ 1 cup veg broth or water

⁃ ½ cup brown lentils

⁃ ½ tsp. Cumin

⁃ 1 small bay leaf

⁃ 1 small garlic clove, smashed

⁃ 1 cup macaroni

⁃ ¼ tsp. Salt

⁃ 15 oz. Garbanzo beans

.

Directions:

In a medium saucepan bring 1 cup water and lentil to boil. Then add garlic, cumin and bay leaf. Simmer 20-30 minutes or until soft. Add ¼ tsp salt at end.

.

Meanwhile, In a small sauce pan, heat oil and toast rice until slightly golden. Add 1 cup water and simmer for 15 minutes with lid on.

.

Bring pot of water to the boil and when boiling add the macaroni.

.

Once all these components are done, mix them together. Set aside.

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Spicy Tomato sauce:

-1 Tbsp. Olive oil

⁃ ½ onion, fine dice

⁃ 1 garlic clove, minced

⁃ 8 oz tomato purée (i used some jarred tomato sauce and salsa)

⁃ 1 tsp. Baharat spice blend (I used Ras el Hanout)

⁃ 1/2 Tbsp. Red wine vinegar

.

In a large frying on heat oil. Sauté onion and garlic until softened. Then add remaining ingredients and heat through set aside.

.

Crispy onions:

1 onion sliced

Oil to fry onion

.

Get oil hot and fry onions until golden brown. Place on paper towel to drain excess oil.

.

Assembly:

Place rice-lentil-macaroni mixture on a plate. Top with garbanzo beans, then tomato sauce and crispy onion. Add more baharat spice on top if desired.

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