Featured Favorite Recipes

You can visit my entire recipe list and archives HERE.

Smashed Turnips

  • 2 bunches of turnips, about 6-7, greens still attached
  • ½-1 cup grated sharp cheddar cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • salt, pepper, onion powder, garlic powder, to taste
  • splash of vinegar, optional

Cut the greens off of the turnip roots.  Set aside for later.  Peel the turnips, then dice.  In a pot of salted water, boil the turnips until soft.  Drain, then return to pot.  Add butter, cheese, and seasonings.  With a potato masher or large fork, smash the turnips until well blended and mostly smooth.  There will still be some smaller chunks, but that’s okay.

In a sauté pan, heat olive oil.  Rinse and rough chop the turnip green leaves 1-2 inches from the root end.  Throw away those last pieces.  With the remaining greens, you can trim the stems away or leave them intact; it’s up to you.  Sauté with salt, pepper, garlic and onion powders until soft.  If the greens get too dry and hot, you can add a little water to the pan.  

When they are completely softened, you can add the vinegar of your choice.  Sometimes I use balsamic, sometimes apple cider.  It just depends on your preference.

Apples, Onions, & Potatoes

  • 3 large potatoes (red or russet)
  • 2-3 sweet apples (I love Honeycrisp)
  • ½ large sweet yellow onion
  • 3-5 tablespoons butter
  • salt, lightly to taste

Dice onions and unpeeled apples and potatoes and boil in salted water until tender.  Drain and combine with butter and salt back in the pot.  Smash together until fully blended. 

Carrot & Potato Mash

  • 3 large potatoes (red or russet)
  • 3-4 large carrots or 8oz baby carrots
  • ¼ red onion
  • 3-5 tablespoons butter
  • ¼ cup milk
  • salt, pepper, onion & garlic powders

Dice onions and unpeeled potatoes and carrots and boil in salted water until tender.  Drain and combine with butter, milk, and seasonings back in the pot.  Smash together until fully blended.

Energy Bombs

  •  1 cup uncooked oats
  • ½ cup almond slices
  • ½ cup other nut of choice,
    all the same, or ¼ cup each of walnuts, sunflower, pepitas, etc.
  • 1 cup dates, pitted
  • 1/3 cup maple syrup
  • ¼ cup coconut oil
  • 2 tablespoons dark cocoa powder
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Combine all ingredients in a food processor, scraping the sides as needed, until fully blended together.  Shape into 1” balls and refrigerate for at least 30 minutes.  Makes 26-30 Energy Bombs.

Breakfast Muffins

  • 1½ cups oatmeal flour
  • ½ cup agave
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup oil
  • 1½ teaspoons vanilla
  • 1 banana, mashed
  • chocolate chips, opt

Preheat oven to 400º.  Grind old fashioned oats in a food processor until they are flour consistency.  Thoroughly combine oat flour, salt, and baking powder.  Add oil, vanilla, and banana.  Mix until dry ingredients are wet, being careful not to over mix.  It should be somewhat lumpy.

This batch makes 8-9 muffins.  Don’t ask me why, haha.  It just does.   So I fill a muffin tin with 8 or 9 liners and fill liners ¾ full with mixture.  Top with 3-5 chocolate chips, or as desired.  Put a little water in the other spots to evenly distribute the heat during bake time.

Bake for 15-20 minutes.  They won’t look quite like normal muffins due to the agave (bonus: no huge sugar crash) and oatmeal “flour,” but I love knowing that I packed my kid full of some good carbs, fiber, vitamins … and yeah, a little chocolate … right before school.

Chickpea Salad

  • 1/3 cup plain Greek yogurt (1/2 cup if you like it creamier)
  • 12oz chickpeas, drained and rinsed
  • ¼ cup red onion, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup red seedless grapes, sliced in half
  • ¼ cup sliced almonds
  • salt & pepper
  • onion & garlic powder
  • Squeeze of lemon juice

In a large bowl, combine yogurt, chickpeas, red onion, and celery.  Add salt, pepper, onion and garlic powders until you get the “chicken salad” flavor you’re looking for.  Add grapes, almonds, and lemon juice.  Boom!  Lunch is served!

Mixed Berry Vinaigrette


1 cup whole berries, mixed as desired with strawberry, blueberry, blackberry, and raspberry
1/3 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons honey
splash of lemon juice


Put all of the ingredients in a food processor and blend away until as smooth as possible.  Adjust flavors as desired.

Try this with a red wine vinegar, a different combination / ratio of berries, too.

Extra tip: Get an Italian dressing kit with the bottle from the grocery store (Good Seasons, etc.).  The bottles are so pretty and you can keep them for more of your own homemade dressings!

 I put this on a fantastic salad made with the following goodies that go unexpectedly well together:

  • romaine or spinach or arugula (or all three)
  • strawberries
  • radishes
  • cucumber
  • almonds, walnuts, or peanuts
  • shredded Parmesan cheese

Smokin’ Summer Shrimp Wraps


1 pound large shrimp
4 ears of corn
6 small sweet peppers
1 small red onion
1 pineapple
2 avocados
3 tablespoons butter
2 teaspoons smoked paprika
1/4 teaspoon onion & garlic powders
2 tablespoons olive oil
salt & pepper
white wine (opt)


Peel and devein the shrimp. Cut the corn off the cobs. Dice the peppers, onion, avocados. Cut top off pineapple and cut off about a 2-inch thick slab. Carefully trim the outer skin and cut fruit away from the fibrous center, then dice.

In a pan, heat about 2 tablespoons of the olive oil on medium heat. Add onions, corn, and peppers. Sauté until the peppers have a little charred look to them. Put the mix into a separate bowl and set aside.

Rinse the pan, return to medium heat, and add shrimp and 1 teaspoon of the butter. Generously sprinkle salt and pepper over the shrimp, then add the smoked paprika, onion & garlic powders over the shrimp. Add a splash or two of white wine if desired, 2 tablespoons max. Sauté for about 1-2 minutes, or until shrimp is pink on one side, then turn shrimp over in the pan. Sauté for another 1-2 minutes until other side is pink.

Turn off burner and add the last 2 tablespoons of the butter. With a fork or spatula, slowly swirl the butter around until it is fully melted. Continue to stir shrimp in the sauce every few minutes as the sauce thickens. Sauce should be silky and well-blended with the spices.

Detach the largest leaves from the bibb lettuce. Use two lettuce leaves to make one wrap shell. Fill the wrap with corn mix, then shrimp, then top with avocado and pineapple. Stir the sauce again to be sure all the spices are mixed in, then drizzle the sauce over the shrimp mixture.

Even though they’re wraps, you’ll want to grab a fork anyway, because they make a fun mess but you won’t want to stop eating. Long live Summer!

Faith Harvest Sunrise


Pineapple Bubly
Tropical Mango Juice
Maraschino Cherries, in juice and with stems


Find your favorite fancy glass, the one that makes you feel like the queen you truly are.  Fill it 2/3 of the way with Pineapple Bubly and 1/3 of the way with tropical mango juice.  SLOWLY drizzle a little cherry juice down the side so that it settles on the bottom in that glorious sunrise kinda way.  Garnish the glass with a cherry on the rim.  Today is going to be fabulous and so are you. 

You can visit my entire recipe list and archives HERE.