Fruit Crumble

This past Sunday I officially hit my mid 30’s.  I embraced it with some much needed r&r on the water.  It was exactly what I needed.  I also decided that a refreshing fruit crumble was in order for my birthday dessert.  It wasn’t too heavy, just enough sweet, and just enough comfort.


For the filling:

  • 1/2 cup blueberries
  • 2 nectarines
  • 1 large plum
  • Sprinkle of cinnamon
  • 1/2 squeezed lemon

For the Crumble:

  • 1/2 cup of chopped roasted chestnuts
  • 1 tsp of cinnamon (more if you are nutty about cinnamon)
  • tbsp of vanilla
  • 1 cup of almond meal
  • 1 cup of hemp seeds
  • 1/2 cup chopped pecans
  • 1 cup unsweetened shredded cococnut
  • 1/4 cup of melted creamed coconut
  • 1/2 cup of melted coconut oil


In a separate mixing bowl, add all the ingredients for the crumble. Mix very well.  You might have to mix and mush it up your hands.


In a pie pan, grease the bottom with a little coconut oil.  Cut up fruit and put in the pan.  Squeeze half a lemon over fruit.  Sprinkle some cinnamon over the fruit.

Next, put the crumble over the fruit and bake on 375 for about 35-40 minutes covered with foil.  Bake for another 10 minutes uncovered.


Right before going into the oven



Fresh from the oven



Ready to eat!

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Fruit and Herb Cheeky Chicken

The best time to cook is when you have just a few things of this and a few things of that.  You might be reading this and thinking I am absolutely nuts, but that is when you can be the most creative!

I had a couple fresh figs to use up, a nectarine, some cilantro, garlic… nothing major.  I knew I had chicken as my protein source and needed to use up the rest of the herbs and fruit.  Folks, I urge you- DON’T BE AFRAID TO PLAY IN YOUR KITCHEN!  Bright and beautiful things can happen!


  • 2.5 tbsp of coconut aminos to drizzle on top of chicken breasts
  • 1/2 lime to squeeze on chicken breast
  • fist full of cilantro
  • 2 finely chopped cloves of garlic
  • two freshly cut black mission figs
  • 1 freshly cut nectarine
  • olive oil to drizzle on top of chicken breasts and on baking dish
  • 3 lbs of chicken breast
  • sprinkle of Trader Joe’s Everyday Seasoning on top of chicken breast
  • 2 chopped scallions


  • Place some olive oil in bottom of baking dish and place chicken breasts on top.
  • Squeeze lime over chicken breasts.
  • Drizzle coconut aminos over chicken breasts.
  • Put chopped herbs on chicken as well as fruit.
  • I covered mine and let sit in the fridge over night and baked it the next morning.  You can let it absorb the flavors for just a couple hours in the fridge if you want.

Bake on 375 for about 30-35 mins until cooked all the way.  Check at about 25 mins to estimate how much longer.


Ready to enjoy


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Fig Cookies

Happy 4th of July!  Get ready to pop these beauties into your pie hole!


Cookies are best when they are sweet yet not too sweet.  I love them when there is a little crumble on the outside and then they are soft in the center.  I also love figs.  Seems like the perfect combination right…ummm if you are 80 years old or constipated!  Truth be told, I just love figs… dried or fresh.



  • 2 cups of almond or cashew flour
  • pinch of sea salt
  • 1/2 tsp of baking soda
  • 1/2 tsp of apple cider vinegar
  • 1/2 cup coconut oil
  • 1 tbsp of vanilla extract
  • 1 cup dried organic Smyrna Figs
  • 1/2 cups raw hazelnuts
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger


  • Put everything except for the ginger into the food processor.
  • Ball up and press gently  on parchment paper on a cookie sheet in the oven on 350 for about 15-18 mins.  Sprinkle the ginger on the cookies just before they go into the oven.

Before entering the oven



Fresh from the oven


Ready to serve

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Apricot Chestnut Stuffed Chicken

I hope everyone had a delicious weekend filled with lots of fun food, family and friends.  I was planning to go to my yoga class on Friday when I had this sudden urge to get to my kitchen fast to start chopping, cooking, baking and mixing before my all my thoughts fell out of my brain.

THANK GOODNESS I FOLLOWED MY INTUITION!  Sometimes there things that can wait and other things need to be brought to fruition immediately and this recipe is one of them.


  • 1/2 cup homemade cashew cheese (follow the recipe on the website and add some fresh dill… maybe a tablespoon to the recipe.)
  • 3 lbs of  boneless skinless chicken breast
  • 3 cloves of finely chopped garlic
  • handful of finely chopped parsley
  • handful of finely chopped dill
  • 2 fist fulls of dried apricots chopped small(no additives)
  • 15 chopped roasted chestnuts (organic)
  • sprinkle of Trader Joe’s Everyday Seasoning
  • Tablespoon of Coconut Aminos to drizzle over chicken
  • optional: sprinkle a little lemon on top of the chicken breast before going into oven



This is the pre roasted package of chestnuts I used. They are delicious. I found them at Plum Market.

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Chop up your herbs, dried fruit and chestnuts.

Put your chopped goodies into a bowl with your 1/2 cup of cashew cheese and mix.



Make slits into your chicken breasts and stuff your bowl of goodness into the chicken breasts.  You will have exactly enough.


You will want to put a little olive oil in the bottom of the baking dish.  Sprinkle the Every day seasoning on top and some coconut aminos as well.  Bake on 375 for about 30-35 mins.


Fresh from the oven.

This was soooo delicious!  You will be part of the clean plate club for sure!

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Fig and Walnut Chicken with Pomegranate Spaghetti Squash

I know it has been a while, but my husband and I were on a much needed vacation!


Beautiful day in Santorini 

The weather was gorgeous.  The scenery was something out of a movie.  The people were beyond hospitable and the food was dreamy.

I had this one dish that that had walnuts and figs in a red wine sauce over meat that was was just so perfect that I knew I needed to recreate it.

I normally don’t drink red wine so I figured I could cook down red beets enough to give that richness that red wine would normally give.  I think it worked quite well.



  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 red beet shaved with a mandolin then chopped smaller
  • 1 tbsp of fresh chopped mint
  • 1 tsp of fresh dill
  • 2 cups of chopped mushrooms
  • 4-5 fresh chopped black mission figs
  • 1 tsp of fresh parsley
  • 1 cup of chopped walnuts
  • olive oil or avocado oil to cook veggies in
  • 3 lbs of chicken cutlets



Saute all your veggies until everything is super cooked down and almost caramelized. 



After veggies are cooked, place them in a separate baking dish and sear cutlets on either side.

Layer the chicken under and over the veggies so everything is evenly covered in the baking dish.  Cover with foil and baking on 375 for about 30 minutes.



Fresh from the oven.

For the Squash:

  • 1 spaghetti squash
  • 1 pomegranate
  • 2 tbsp fresh dill + 2 tbsp of fresh mint+ 2 tbsp fresh parsley


  • bake your squash , cut in half,face down in the oven for 40 minutes on 375 with the seeds scooped out.
  • Once that’s done, scoop out the center and put the center in a bowl.
  • Add the seeds of the pomegranate, the dill, mint, and parsley.
  • Mix and enjoy.  If you eat dairy, you can add some feta or goat cheese.  You can also add some cashew cheese if you have some made.
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Dinner is served!

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The Golden Meltwich

Holy balls!!!!  This recipe is one that I was aiming to be a fun appetizer to share with others.  However, you have to be careful that you don’t eat the whole thing by yourself…

I hope everyone has a happy, healthy and safe Memorial Day weekend!!!  Eat some tasty, healthy and beautiful foods!



  • Simple Mills Artisan Bread
  • 3 small golden beets shaved with a mandolin
  • 1 tbsp freshly chopped mint
  • 1 and 1/2 handfuls of freshly chopped basil
  • 2-3 cloves of freshly chopped garlic
  • avocado oil for sauteing
  • homemade cashew cheese
  • Trader Joe’s Everyday Seasoning
  • 2 flax eggs (I don’t use regular eggs)




shave beets with mandolin


Saute beets, garlic, mint, handful of basil, Everyday Seasoning until everything is nice and browned.

Prepare the Artisan Bread.  There are three options for directions on the back.  I used the middle option.  I cut a piece of parchment paper for the bottom of the cake pan.  I put half the batter and spread it in the bottom.  I placed the beets and the rest of the basil over the batter.


I also filled it with some cut up cashew cheese!!!!!


I spread the rest of the batter on top and made sure the sides were sealed and popped it in the oven for about 25-30 minutes.  Check on it at about 20 mins to see how it looks.


This is how it looked when it was done.


Dive in!!!

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Lime Pudding

It seems to be a trend with me that I love a good pudding or jello as a dessert.  Today’s recipe doesn’t deviate from that notion whatsoever.  The part of this recipe that takes a little walk on the wild side is the flavor.  Vanilla, chocolate, and most fruit flavors are always good, yet can be safe.

I want to REALLY bring in the summer with something tart and sweet, yet still rich and creamy. What flavor can help me do that?  LIME!  When eating this dessert, take the time to savor every bite. IT IS THAT GOOD!


  • 2 cups cashew milk or non dairy milk of choice.
  • 1 cup of pitted dates.
  • 1 tbsp of vanilla extract.
  • 2 freshly squeezed limes.
  • 1 tsp of grass fed gelatin. (I use Great Lakes Kosher Beef Gelatin)



In a saucepan, add your cashew milk, dates, vanilla and place on medium heat.


squeeze your limes into the mix.  

  • Stir contents.  Once it starts steaming up add in your gelatin and whisk.
  • Remove contents and pour into a blender and blend until everything is perfectly smooth.  There shouldn’t be any chunks of dates.

Pour contents from blender into small bowls.  Add a few pieces of dried coconut on top if you would like…it is optional.  Place in the fridge to cool.

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Ready to eat!

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