dinner food poultry/meat/fish

peach & ginger fish tacos.


If you don’t already know… I LOVE TACOS!  I love how you can make so many different flavor combos.  My boyfriend asked me if I could have one cuisine for the rest of my life, what would it be?  I said either Japanese (sushi) or Mexican (tacos).  Obviously.


Recipe: (serves 4)

  • 4 Cod fish fillets
  • 1 small head red cabbage, sliced thin
  • 2 peaches, sliced
  • fresh basil, chopped
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • paprika
  • ginger
  • salt & pepper
  • tortillas, flour or corn



  1. In a large bowl, add chopped red cabbage.
  2. Pour over apple cider vinegar, olive oil, honey, salt & pepper.
  3. Mix thoroughly and let sit for about an hour.
  4. Preheat oven to 350 degrees.
  5. Place fish fillets on foil or parchment paper.
  6. Lightly sprinkle paprika, ginger, salt & pepper on top of each one.
  7. Brush olive oil over the top of each fillet to get the spices all over the fish.
  8. Bake for about 20 minutes.
  9. When the fish is done, break apart with a fork for the tacos.
  10. Build your tacos!
  11. Start with a tortilla, add red cabbage, fish, fresh peaches & basil.  YUM!



breakfast desserts donuts food sweet breakfast

baked gingerbread donuts & vanilla bean glaze.


Christmas breakfast?  I think so.  These delicious donuts are filled with Wild Friends gingerbread peanut butter, ground ginger, and candied ginger pieces.  They’re then finished with a sweet vanilla bean glaze – YES. Oh, and they’re vegan.

cookies desserts food

soft & chewy gingerbread sandwich cookies.


So I was in the middle of getting all my ingredients together to make chocolate chip cookies.. then I was like “well maybe I can add cinnamon and spices to these”.. then it just became a gingerbread cookie that was SUPER soft.. and I’m not mad about it.  I cut out little stars and sandwiched them together with cream cheese frosting.  YES.

dinner food vegetarian

sesame & mushroom tacos.


I really wanted to make a vegetarian taco… and I always see portobello burgers, so I figure that mushrooms have a great consistency to replace the meat in a dish.   I’ve eaten a vegetarian taco before and I really missed the meat.  With these, mushrooms really did do a great replacing any kind of meat in a taco!  I put an asian flare on these with some soy sauce and sesame oil.  YUM!

breakfast desserts muffins

carrot cake muffins.

Happy Easter weekend!  I always associated carrot cake with Easter, and I am in charge of making breakfast for tomorrow!  I found some shredded carrots in my fridge, so carrot cake muffins it was!  I’m also making a zucchini frittata, cutting up some berries, and serving some apple chicken sausage 🙂  These muffins are super goooood – carroty, raisiny, sweet, soft, delicious.  Good morning to carrot cake muffins!

dinner vegetarian

carrot & ginger soup.

Soup really hits the spot on a cold, winter day… especially when it’s snowing! Cozy up by the fire with a warm blanket, and eat some soup! This soup is a delicious mix of carrot and ginger, making it slightly sweet from the carrots and has a little kick from the ginger. It is a vegan, gluten free soup… unless you had a little cream or half & half at the end.. which I did, but not too much, making it perfectly creamy and tasty without making it too heavy.

cookies desserts

flax & gingerbread cookies.

Recipe recently featured on the Pure Barre Blog.

The holidays are centered around family, friends, and of course food. That is why this is one of my favorite times of the year! I love sneaking healthy ingredients into desserts and tasty, savory dishes. My Gingerbread cookie recipe contains ground flax seed, which adds fiber, protein and good healthy fats. The best part about adding flax into these cookies is that it nourishes your body, and you can’t even taste it! We promise it will taste like a class gingerbread recipe. This cookie is soft, chewy, slightly crunchy, spicy and sweet all at the same time.

breakfast cinnamon rolls food sweet breakfast

gingerbread cinnamon rolls & spiced maple cream cheese glaze.

Ever since I made my two-bite cinnamon rolls, I couldn’t wait for the holidays so I could make a gingerbread version!  These are a bit bigger… nothing wrong with that!  These cinnamon rolls are made with Wild Friends gingerbread peanut butter, Kodiak Cakes pancake mix, and whole wheat flour.  So, although these are delightfully sweet, sticky, and decadent, they are still nutritious 🙂

chocolate cupcakes/cake desserts

chocolate gingerbread cake.

I was at Wegman’s a couple of weeks ago and I found some Wild Friends peanut butter.  It took me a second to realize they were all seasonal/holiday flavors: Gingerbread, Sugar cookie, and Pumpkin spice!  Of course, I had to buy all three.  All the flavors are delicious, but the one that stood out the most in my mind was the Gingerbread flavor. It was so…. GINGERBREAD-Y!  You could really taste the spiciness of the gingerbread spices.  The ingredients include roasted peanuts, molasses, evaporated cane sugar, peanut oil, organic vanilla, and gingerbread spices.  All of these ingredients I recognize and can pronounce, which is always a good thing when you’re choosing what brands of food to buy!  So here, I made a gingerbread cake.  I actually wanted them to be brownies, but it turned out to be a deliciously moist cake.  Not complaining!  I incorporated this Gingerbread peanut butter, duh!

breakfast desserts food muffins sweet breakfast

cranberry, orange, & ginger muffins.

I received some Purely Elizabeth products in the mail to try out!  The one product was the mango almond muesli, which I have never tried muesli in my life!  So, I am very excited to try that.  The other product was the cranberry pecan ancient grain granola + puffs cereal.  I cannot find this in stores, so again, very excited.  I thought about what I could do with it besides just having it for breakfast with almond milk and banana (YUM!).  I thought about muffins and how it would be a good topping, kinda of like streusel, except healthier.  I then saw that I had a orange & ginger flavored Siggi’s yogurt in my fridge and WAH-LAH… cranberry, orange, & ginger muffins were born.  Perfect for breakfast or brunch… or a snack with tea 🙂