Category Archives: Healthy Recipes

Quick, Clean, Delicious: Squash with Vidalia Onions

Here’s a recipe that I have been making for years. It really is quick, easy, clean, and delicious.

The squash gets a sweet and carmelized taste, and this dish works as a side dish to almost any dinner. Try it and see!

Recipe: (choose organic if possible)

Squash with Vidalia Onions:

4 yellow squash, sliced into rounds (not too thick)

1-2 vidalia onions, sliced into rounds


Freshly Ground Pepper


1. Place squash on a tray lined with parchment paper that has been greased with Organic Olive Oil Spray (or EVOO).

2. Spray the squash with olive oil spray (or drizzle lightly with EVOO) and season with salt and fresh pepper to taste.

3. Cover with sliced onions.

4. Bake, uncovered, at 375 until squash and onions begin to brown.


(Notes the squash does not need to be turned over in the oven. The less you touch it, the better!)


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Dinner Tonight!

I am excited to begin sharing recipes with all of you, but more, I am looking forward to your comments, feedback, and contributions!

For my first contribution I chose to provide you with a complete meal. It contains: A whole grain, a lean protein, and a non-starchy vegetable. Both recipes contribute to a family dinner that can be enjoyed by children and adults alike. They are simple, clean, and easy to prepare. Props to my mother-in-law Michelle Haddad who introduced both of these recipes to me. I have been adding both to the weekly rotation ever since.

Recipe 1:

Chicken Chili:


1/2 tsp. Extra Virgin Olive Oil (EVOO)

1 lb. organic ground chicken (white meat is preferred)

3 cloves garlic, crushed

1  8 oz. can of Muir Glen Organic Tomato Sauce


1. Sauté chicken and  garlic in EVOO until chicken starts to brown.

2. Add tomato sauce, and continue stirring over medium-high heat until the mixture begins to boil for 3-4 minutes.

3. Serve over Brown Rice, (if preferred, you can use Quinoa, Bulgur or any other whole grain)


1. You can also throw this chili right over some mixed greens for a delicious dinner salad.

2. For a spicier dish add crushed red pepper, or hot salsa.

3. If your family prefers a sweeter chili add a sautéed onion as well.

Recipe 2:

Fresh Broccoli sautéed With Garlic and EVOO

This recipe sounds like any other, but for some reason when I follow my mother-in-law’s exact directions it really comes out perfect. So here it is:


1 head fresh broccoli (organic if possible), cut into florets

1 clove garlic, minced

1/2 teaspoon EVOO


1. Place broccoli in boiling water for 1 minute exactly. Remove and immediately rinse under COLD water.

2. Sauté garlic in EVOO until nicely browned, then add broccoli and continue sautéing over medium heat for about 3 minutes, or really until desired degree of doneness. ENJOY!

Note: I usually double this recipe for a family dinner, as one head of broccoli really doesn’t cut it!

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I’m Back!

Hi everyone! I’m back at it, but this time I’m armed with some new minimalist recipes. As a graduate of the Institute for Integrative Nutrition, I am a certified health counselor. Healthy eating and cooking are definitely a passion of mine. My first principle in healthy eating is a CLEAN, mainly WHOLE FOODS diet: Meaning, our foods should come from mostly unprocessed, minimally preserved ingredients, like fruits, vegetables, organic lean proteins, healthy oils and fats, and complex carbohydrates in (carbs their whole form like brown rice or whole wheat flour versus white rice and white flour). As part of a WHOLE FOODS diet, I also believe in using natural sweeteners like maple syrup versus white sugar.

The recipes will be MINIMALIST in terms of the number and types of ingredients, and also in terms of preparation necessary. Lastly, I invite you to share your recipes with me. As long as they meet the criteria, I will be glad to post them. So stay tuned for some minimalist recipes!

PS: The recipes I will be providing are not necessarily creative or original. They are merely recipes I have taken from cookbooks, family members and friend  that I feel are nourishing and tasty, and of course well-received! I am also looking forward to suggestions and comments on how to improve, change and tweak the recipes, as we all have something to contribute.

Recap: Recipe Criteria:

1. Whole Foods

2. Minimalist in terms of prep

3. Well-Received


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Recipe: Creamy Vegan Tomato Basil Soup

Creamy Vegan Tomato Soup

I don’t know about you but I am feeling GREAT not shopping for food as I wind my pantry down for Passover! What a great feeling to be using everything I have! Who would have thought that by doing so I would come up with a great new recipe? I had Pomi tomatoes in the box that I have been wanting to use, and I also had 2 cans of unsweetened organic coconut milk that I had bought for a recipe that I never made. Soooo…I googled “tomatoes , coconut soup recipe” and volia!

The recipe is my altered version of one that I found from this website: Natural health news.

I adapted it as follows:

Creamy Vegan Tomato  Soup:


1 box Pomi chopped tomatoes

¼ cup Pomi tomato Puree

1 14.5 oz. can of unsweetened organic coconut milk

1 T organic crushed garlic

1 medium onion, chopped

1 t fresh ground pepper

1 t sea salt

6 frozen basil cubes (you can use about 2 T. chopped, fresh basil as well)


  1. Saute onion and garlic.
  2. Add tomatoes, tomato sauce, coconut milk, salt, and pepper, mix well.
  3. Bring soup to a boil for a minute or two, then simmer for about half an hour, adding basil about half way through.
  4. Let soup cool, then puree using an immersion blender.
  5. Reheat and serve. (Garnish with basil if you wish)

I served this soup with toasted whole wheat pita chips. Just drizzle EVOO on the Pitas and bake, turning once,  until they are browned and crispy (about 30 minutes). Break up into pieces to your liking.

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Thumbprint Hamantash Recipe

This recipe is really for round Thumbprints, so I will give you the original version.


1 cup old-fashioned oats

1 cup raw almonds or walnuts

1 cup whole wheat pastry flour (I like Arrowhead Mills Whole Grain Pastry Flour)

1/2 cup maple syrup

1/2 cup canola oil

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp sea salt

1 jar (you will have extra) all natural strawberry or apricot preserves (I like the Fiordifrutta brand)


1. Combine oats and nuts in a food processor and pulse until the mixture resembles a coarse meal.

2. Add remaining ingredients and pulse until you have a smooth dough.

3. Roll dough into walnut-sized balls on a cookie sheet lined with parchment paper.

4. Press thumbs into the center of the ball and fill with strawberry or apricot preserves.

5. Bake at 350 until bottoms are slightly golden (About 15 minutes).

Finished Product:




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