Former vegetarian, now focused more on a healthy and balanced diet. Loves to experiment with recipes and will try almost anything once (No fish eyeballs!). Has been hooked on technology since computers were made of dirt and enjoys digital photography, which makes this is the perfect medium.

Posts by KT


Sweetheart Pink Strawberry Banana Almond Pulp Smoothie

So pretty, so healthy, so EASY!!  The almond pulp adds protein and really amps up the yum factor.  You could substitute any other fresh or frozen fruits you like but this version comes out a beautiful sweetheart pink.  It was almost a shame to drink it!  (I said almost…)

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Rich & Creamy Vegan Hot Chocolate

Ok, I realize it is not cold outside.  I KNOW, it’s still summer!  I am with you on this, trust me.  But I was suddenly struck with a craving for hot chocolate and I was not about to wait for the dreaded winter that I still refuse to believe is just around the corner.  This stuff is rich, creamy and chock full of antioxidants.  You won’t even miss the dairy.

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Creamy Zucchini “Pasta” with Asparagus, Walnuts & Lentils

Made with zucchini spiral “pasta”, sautéed asparagus and creamy avocado this this healthy dose of green vegetables is balanced by rich coconut milk, fragrant toasted walnuts and cooked lentils creating a vibrant and satisfying meal.

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Cherry Chocolate Almond Pulp Granola

Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp.  The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely.  This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.

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Silky Egg Strata – Girls’ Brunch Style

Rich and silky, this was the perfect egg casserole for our recent Girls’ Brunch.  The cheese is decadent, but sauce is what makes it a strata.  It is definitely worth the extra effort.  This dish easily adapts to other fillings and cheeses and can be made to suit a variety of tastes.

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Spicy Taco-Style Lettuce Wraps with Lentil-Walnut Filling

With a spicy and substantial filling, balanced by fresh veggies and rich cashew sour cream, these wraps can be filled with any combination of toppings you like.   I refrain from referring the the lentil-walnut filling as ‘meat’.  These wraps don’t need to pretend to have meat to be inviting, they are amazing in their own right!   Skip the cheese to keep them vegan and lactose free.

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Intensely Dark & Rich Baked Almond Pulp Brownies

Rich and light, with a moist crumb and a hint of coconut, these brownies are an awesome way to use the leftover almond pulp that is quickly piling up in the freezer (if your freezer is anything like mine).  I used 100% cacao cocoa power which makes an intensely dark brownie with a rich chocolate flavor.  You will want to hide them!

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Tunisian Chickpea Tangine with Root Vegetables and Apricot Rice

Spicy and rich, this is the ultimate in meat-free comfort food.  In fact, this dish was so tasty and filling that Dave didn’t even want any of the leftover grilled chicken breast that I offered to appease my ‘meatitarian’.  Don’t skip the Harissa paste, it really makes the dish an explosion of flavor!

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Ultimate Blueberry Scones

Have you noticed how of many my recipes involve blueberries??  Well the search is over for the ultimate blueberry breakfast thing!  These are it :D  Light, flaky and melt-in-your-mouth tender.  They are also smaller than a typical coffeehouse scone (and way less dry!) so they’re not overwhelming as a mid-morning snack.

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Coddled Eggs with Scallions and Parmesan

A lovely and delicate (FANCY!) way to serve soft or medium cooked eggs without having to deal with the shells.  It’s especially fun if you just happen to have egg coddlers that have been handed down (like we do).   I came across the coddlers languishing in my husband’s stash of ‘my mother gave these to me’ items and they were so pretty I just had to figure out how to use them.

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Grilled Chili Beef Skewers


For skewers
  • 1/2 cup fresh cilantro, chopped fine
  • 4-6 cloves of garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • Zest of one large orange
  • Juice of 1/2 large orange
  • 1 teaspoon sriracha (more if you like more heat)
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 1 pound lean beef sirloin, sliced into thin strips, 1/8th inch thick
  • 1 large bag baby bell peppers (or 1 each, red, yellow & green bell peppers)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper, to taste
  • cooking spray
For dipping sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • juice of 1 lime
  • 1 teaspoon fish sauce


  1. Mix first eight ingredients in a sealable plastic back or marinating dish.  Seal bag or dish and shake or turn to mix.  Add beef and turn several times to coat all pieces with marinade.  Place in refrigerator and marinate for at 30 minutes to 1 hour, turning often.
  2. Whisk all sauce ingredients together and place in refrigerator until ready to serve.
  3. Cut baby peppers in half or larger peppers into 2 inch pieces, removing seeds and core.  Toss peppers in olive oil and salt and pepper.  Set aside.
  4. Spray grill with cooking spray and preheat to medium high (350-400°F).  Thread skewers with alternating beef and peppers.  Grill over direct, medium heat for 3 minutes per side.  Beef will stick so us a spatula and turn with care.  Serve with steamed rice and dipping sauce.

Serves 2

Adapted from: http://www.epicurious.com/recipes/food/views/Chili-Beef-Skewers-242326

Mom’s Comments

  • AWESOME! We really liked these.  There were theoretically some leftover, but they seemed to disappear as soon as they hit the fridge (hmmmm)…
  • I used baby bell peppers cut in half, tossed in olive oil and salt and pepper before skewering
  • The sugar makes it stick to the grill so you’ll really want to use cooking spray first…
  • Update – We made this again but used a whole hangar steak; cut into to large pieces and marinated for several hours. Grilled the big pieces just flat on the grill (no skewers) then sliced thin afterward. I squeezed the other half of the orange over the steak while it was resting (before slicing) yum.

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Sweet & Spicy Ginger Barbecue Sauce


  • 1 1/2 cups apple cider vinegar
  • 1/2 cup lightly packed brown sugar, or raw sugar
  • 3/4 cup ketchup
  • 1 1/2 tablespoons Sriracha
  • 1/2 medium white onion, minced fine
  • 4-6 large garlic cloves, minced
  • 2 tablespoons minced peeled ginger
  • Sea salt and freshly ground black pepper, to taste


  1. Stir first 7 ingredients together in a medium saucepan.  Simmer over medium heat, stirring frequently, for 20-30 minutes or until onion is translucent and sauce is thickened.   Add salt and pepper to taste and set aside until ready to use.
  2. Brush over chicken, seafood or veggies prior to grilling.

KT’s Comments

  • This was really great on grilled shrimp;  I made the full recipe for 48 shrimp and had about half the recipe left over.
  • This is also really great on grilled corn.
  • You will want to spray the grill with non-stick spray prior to grilling as the sugar will make the food stick a bit.
  • I used ginger paste, which I found in the organic section of my grocery store rather than fresh.
  • It takes quite awhile to cook down so start it well before you start anything else.

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