Savory tarts, otherwise known as quiches, are a favorite breakfast indulgence in my house. We also sometimes indulge in them for lunch or dinner, with a nice green salad. There are endless variations, but this one is my most recent creation – and it may even be my favorite so far. The saltiness of the bacon complements the creaminess of the goat cheese, and the ribbons of zucchini give a light freshness to keep this dish from becoming too rich.  Continue reading →

I have a few staple juice recipes that I make all the time (like this delicious Morning Green Glory juice), but sometimes I find myself needing a change. 

The best thing about having a great base for green juice is that I can mix it up very easily. This juice is my own variation on the Morning Green Glory juice that I have most days – and it’s just as yummy, nutritious and refreshing. Continue reading →

I came across a recipe on Reboot with Joe that featured fennel. Now, I’ve been an advocate of fennel seeds instead of gum for awhile. They are a perfect solution for those of us who don’t like chewing like a cow for fresh breath. I’ve also had fennel in salads, but as a juice? I knew I had to try it out for myself! Continue reading →

My friend recently told me she had juiced some cranberries and really enjoyed the tart taste. I was immediately curious as I’ve never even thought about juicing cranberries. I was looking for new juicing recipes on Reboot With Joe and found one that called for cranberries that sounded amazing. Of course, I had to adapt to fit my own taste and what I currently had on hand at home. 😉 Continue reading →

We never ate Brussels Sprouts when I was growing up. I’m not sure why, we just never had them. As an adult, I began to find them in more and more dishes at restaurants and once I tried them I knew they would be a staple in my kitchen.

There are many ways to use Brussels Sprouts, both cooked and raw. I’ve had them cooked with other ingredients like nuts, fruits and vinaigrettes, and raw as a salad. One of my favorite ways to eat them is by far the simplest and easiest – roasted in the oven. I hope you enjoy this recipe as much as we do! Continue reading →

I’ve definitely found my favorite juices and been making them more frequently. I mix up the greens and some of veggies, but mainly have a routine with Morning Green Glory and Carrot Ginger Love. Since I got my new Breville Juice Fountain Elite earlier this month, I’ve been wanting to try some slightly different flavors. This juice is one I made up… Continue reading →

I love bundt cakes – they’re beautiful with a glaze on top and are easy to cut and serve at parties. I’ve been making lots of them lately – lemon, strawberry, blueberry – they seem to be perfect for just about any occasion. This recipe was imagined when my friend needed a cake for her baby’s first birthday. She wanted it to be a bundt cake, and to be pumpkin. All the ones I’d made had been fruit-flavored, but I devised a way to alter the recipe and it worked out so well.
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It’s been a few years since I’ve made a butternut squash soup and I had been thinking of it frequently this year. When a friend sent over a recipe for butternut squash soup with maple croutons from Four Seasons Hotel Atlanta Executive Chef, Robert Gerstenecker, I knew I had to try it. Plus, it sounded wonderful.
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