green harvest couscous, kale & pear salad, tomato & basil bake with pan seared chicken, quinoa quiche & organic bagged salad, blueberry oatmeal muffins, & breakfast cookies


Blueberry Oatmeal Muffins – There are a ton of blueberry muffin recipes out there.  This one is easy, and it has oats making these guys (not sure why they are “guys” and not “girls” but, lets go with) a bit more filling.

Breakfast Cookies – A great grab and go, guilt free breakfast item.  Or, it’s simply a great treat for when a cookie craving hits!

(This makes twice that I’ve made these babies and failed to take a picture. Apparently, I’m so excited to eat these each time that a photo is the furthest thing from my mind. Or, I’m simply losing my mind. Either way, you’ll have to trust me that these cookies are beautifully delicious 🙂


Green Harvest Couscous – The original couscous recipe was a great starting point, but it lacked something.    A few additional ingredients did the trick.  It’s great on it’s own, mixed into a salad, or as a side. [1 of 4]

Kale and Pear Salad – Tired of the same old salad recipe?  Me too.  This salad packs a flavorful punch.  Don’t leave out the pomegranate! [2 of 4]

Tomato and Basil Bake with Pan Seared Chicken – Get used to seeing this recipe.  When tomatoes season is in full swing, this will be a perfect answer to using up any  variety.  In the meantime cherry tomatoes were the answer this time. While the tomatoes are baking, pan sear some chicken.  This is delicious,   healthy, and ready in no time at all. [3 of 4}

Quinoa Quiche & Organic Bagged Salad – Truth moment, my original recipe was a bit of a flop. The original recipe looked fantastic.  When I halved the recipe, I didn’t use a smaller baking dish. This was likely the problem.  My version was flat, and the quinoa wasn’t completed covered. The end result was less than appealing visually.  Next go round, a smaller pan and a bit more cheese too! [not so much…nothing a few adaptations can’t fix]

Hope something makes your belly smile…

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Blueberry Oatmeal Muffins

Adapted from Finger Pricking Good


Dry Ingredients
2 c. white whole wheat flour
1 c. organic oats–quick or regular oats
1 t. baking powder
1 t. baking soda
1/2 t. sea salt

Wet Ingredients
1 1/2 c. organic Greek yogurt
3/4 organic coconut palm sugar
2 large organic eggs, lightly beaten
¼  c. local honey
4 T. organic unsalted butter, melted and slightly cooled
1 t. organic vanilla extract

1 c. organic fresh blueberries

Directions: Preheat the oven to 350 degrees.

In a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients.  Add the dry ingredients to the wet.  Gently mix until just about combined.  Stir in the blueberries.

Fill the muffin tins ¾ full.  Bake for 20-25 minutes.

Breakfast Cookies

Adapted from Weelicious

Dry Ingredients
1 c. whole white wheat flour
2 c. old fashioned oats
1/2 t. baking soda
1/2 t. sea salt
1 t. ground cinnamon
1/2 c. flax seeds

Wet Ingredients
1/4 c. unsalted butter, softened to room temperature (alternative: soften coconut oil)
1/2 c. organic, unsweetened apple sauce
1/2 c. pure maple syrup (alternative: honey)
1 large organic egg
2 t. organic vanilla extract

Stir In Ingredients
1/2 c. organic raisins (alternative: dried, unsweetened cranberries or cherries)
1/2 c. shelled pistachios, optional

Directions: Preheat the oven to 350 degrees.

In a small bowl, stir together the dry ingredients.  In a larger bowl, whisk together the wet ingredients. You can do this by hand or alternatively in a mixer.  Add the dry ingredients to the wet and stir a few times by hand. Finally, fold in the stir in ingredients by hand.

Use a large scoop to create individual cookie dough mounds.

Bake on a silicone lined baking sheet or baking stone for 12-15 minutes (slight browning at the edges = done).

Green Harvest Couscous 

Adapted from Rachael Ray Magazine 

1 10 oz. box whole wheat couscous
2 T plus 1 T extra-virgin olive oil
Juice of 1 lemon, halved
4 slices of preservative free bacon, chopped
2 organic zucchini, quartered lengthwise and chopped
1 small sweet onion, chopped
2 garlic cloves, minced
Sea Salt and pepper
1 (5 oz.) package organic baby arugula, chopped
1/2 organic English cucumber, quartered lengthwise and chopped, optional
1/3 c. slivered almonds, toasted (alternative, toasted pine nuts)
4-6 oz. goat cheese, crumbled
¼ c. sliced olives, optional

Directions: Prepare the couscous per the package directions with the exception of using broth instead of water.  Once the couscous has absorbed the water, stir in 2 tablespoons of olive oil and ½ of the lemon juice.

In the meantime, warm a skillet to near medium heat.  Add the remaining tablespoon of olive oil to coat the pan followed by the onions, bacon, and zucchini, and some sea salt/black pepper.  Once the bacon has cooked and the vegetables have softened (about 7 minutes), add the garlic.  Saute until the garlic is really fragrant (about 1 minute).  Remove from the heat.

In a large serving bowl, add the vegetables and bacon mixture, lightly scraping the skillet to get the seasoned goodness on the pan.  Stir in the couscous and the remaining ingredients: arugula, cucumber, nuts, goat cheese, olives, and remaining lemon juice.  Give it a good stir.  Season with sea salt/pepper to taste.  Finish it with a good drizzling of olive oil. Enjoy.

Refrigerate any leftovers.  Serve cold with an extra drizzle of olive oil.

Kale and Pear Salad & Pan Seared Chicken Sausage

From Taste Love and Nourish 

1 bunch of organic kale, washed and stems removed
1 organic pear, sliced into segments
handful of pomegranate arils, optional
1/4 C. toasted and salted pepitas (i.e. pumpkin or squash seeds)
Freshly shaved Parmesan

Directions: Layer salad in the order of ingredients.  Top with Apple Cider and Chia Dressing

Apple Cider and Chia Dressing

1/3 C. organic raw unfiltered apple cider vinegar
2/3 C. extra virgin olive oil
1/2 t. sea salt
1/4 t. freshly ground black pepper
2 t. Dijon mustard
1 t. local honey
1 T. chia seeds

Directions: In a glass jar with a lid, add all ingredients.  Shake vigorously.

Serve alongside with pan seared chicken sausage.

Tomato and Basil Bake with Pan Seared Chicken

Adapted from Taste and Tell Blog 

1 pound organic cherry tomatoes, halved
2 garlic cloves, minced
1 T. extra-virgin olive oil
1/3 t. each sea salt, black pepper
⅓ c. whole wheat bread crumbs
2 T. melted organic butter (alternative: melted organic coconut oil)
2 T. fresh basil, chopped
¼ c. good quality Parmesan cheese, grated

3-4 organic chicken breasts

Directions: Line a baking sheet with parchment paper (or aluminum foil).  Preheat the oven to broil.  In a large bowl, toss the tomatoes, garlic, olive oil, sea salt/black pepper.  Spread an even layer of tomatoes on the baking sheet. Broil for approximately 10 minutes, turn over at the halfway point.

In the meantime, melt the butter or coconut.  In a small bowl, add the bread crumbs.  Pour the melted butter or coconut atop and stir.  Sprinkle evenly over the tomatoes.  Broil for approximately 30 seconds to lightly brown the bread crumbs.  Immediately sprinkle with the freshly chopped basil and Parmesan cheese.

Serve the tomatoes alongside or atop pan seared chicken breasts.

Quinoa Quiche & Organic Bagged Salad

Adapted from Noshing with the Nolands 

1/2 c. uncooked quinoa, rinsed
1 T. extra-virgin olive or coconut oil
1 small red onion, diced
¼ t. each sea salt, black pepper
3 garlic cloves, minced
1-2 c. organic greens, roughly chopped (ideas: spinach, kale, swiss chard)
2 c. medium-size broccoli florets
6 organic eggs (alternative: 3 whole eggs, 4 egg whites)
1 c. organic milk
1 T. fresh thyme leaves
3/4 c. organic cheddar cheese, grated
1⁄4 t. each sea salt, black pepper
1⁄4 c. Parmesan cheese, grated

Organic Greek yogurt, optional topping (alternative: organic sour cream)
Organic salsa, optional topping

Directions: In a large skillet heated to near medium, add the olive oil.  Add the onions and sea salt/black pepper.  Saute until softened (about 7 minutes).  Add the organic greens, broccoli, and garlic.  Stir until the greens have wilted and the garlic is very fragrant (about 2 minutes).  Remove from the heat.

Preheat the oven to 350 degrees.  Lightly grease a 9 x 9 (no bigger) baking dish with olive oil (or coconut oil).  Add the broccoli mixture to the plan, followed by an even layer of the quinoa.

In a mixing bowl, whisk together the eggs, milk, thyme, and sea salt/black pepper. Evenly pour it over the quinoa. Sprinkle the cheddar cheese over the top.

Bake for 35 minutes.  Remove from the oven and sprinkle with the Parmesan cheese.  Return to the oven for another 10 minutes or until the Parmesan cheese is starting to brown slightly.  Remove from the oven.  Allow to rest for 5-10 minutes.

Serve as is or topped with some salsa and/or a dollop of Greek yogurt.

Organic Bagged Salad
Organic greens
Red onion, thinly sliced
Toasted pepitas (sunflower seeds)
Good quality Parmesan cheese

3 T. red wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
1 garlic clove, minced
1 t. honey
salt and freshly ground black pepper, to taste

Directions: In a glass jar with a lid, add all ingredients.  Shake vigorously.


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