Category Archives: Recipes

Cookie Dough… what more needs to be said?

About two months ago, I came across this magical site with a recipe for chocolate chip cookie dough balls.  Now for someone like me that LOVES cookie dough but is not a hug fan of them once they’re baked… this concept made me ecstatic!  So, I made some.  Unfortunately, I never finished them (the covering in chocolate part) because they were consumed before we reached that step.  The picture on the left is from me enjoying a nice big bowl of it last Sunday.  You also can see that I skipped the whole cookie dough BALL idea this last time and just had at them…

If you like cookie dough, you’ll LOVE this recipe I got from Joy the Baker.  She has some DELICIOUS looking recipes if you want to browse her site, too!

OH!  And if you’re worried about eating raw eggs, DON’T BE!  That’s the best part!  It doesn’t use any eggs.  Apparently, one can substitue 1/3 cup of Greek yogurt, peanut butter, or applesauce for every egg the recipe calls for in most cookie recipes.  DO YOU KNOW WHAT THIS MEANS???  Fridge time for cookie dough has been extended!  While dough made with raw eggs might only be good in your fridge for 2-3 days… THIS cookie dough will be good for OVER A WEEK… if it makes it that far.  🙂

I must leave you all now.  I work this morning at 8am and still need to have a good nutritious breakfast of a bagel, orange juice, and cookie dough.


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Natillas (Lemon Pudding)

I just updated this recipe.  I tried making it a couple of months ago using the exact measurements I posted and realized I was way off on the vanilla.  There was very little flavor in it.  So I’ve played around with it and have determined a much better amount.  🙂


Serves 6-8 people
Preparation Time: 5-8 minutes
Cooking Time: 5-8 minutes
Total Time: 10-16 minutes


8 egg yolks  (use the whites for scrambled eggs OR Bake a Cake from scratch!)
4 tbsp corn starch
4 cups milk
4 tbsp sugar
1 1/2 – 2 tbsp vanilla (depending on how strong of flavor you’re looking for)
5 tsp grated lemon rind
In a medium sauce pan, combine the eggs and about half the milk (no need to be precise).  In a separate bowl, add the cornstarch and the rest of the milk and whisk until thoroughly mixed.  Add the cornstarch mixture to the saucepan.  Add the sugar and vanilla then bring to a boil.  Add the lemon rind. While stirring constantly, simmer the pudding until it thickens.  It won’t thicken past a certain point which is how I know it is done.
Either serve hot or cool in a fridge.  Stays good in fridge for around a week.


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Butternut Squash Soup

Credit for this recipe goes to my mother-in-law.  It was FANTASTIC!  I already liked eating the Wegman’s butternut squash soup plain, but Beth added some really great enhancements.  If you don’t have a Wegman’s by you, other brands would probably work just as well.  I know V-8 has one.  Or Imagine (the brand not the verb).

One of the biggest reasons I love this soup, minus the DELICIOUS taste, is how quick it is to prepare.


1 carton of Wegmans Butternut Squash Soup
1 butternut squash halved, cored, and peeled
1/4 cup heavy cream
sour cream (optional)
Parsley (garnish; optional)

Shake and pour the carton of soup into a saucepan.  Gently heat through on a medium/medium-high heat.  Stick the halved butternut squash into a large ziplock bag tightly.  Microwave for 5-6 minutes.  Or, you could bake it in the oven at 375 F for 45 minutes or so.  Then, mash the squash up with a fork and add the cream.  You could also add some butter if you wanted an even creamier taste (or if you need the extra bit of fat before/after strenuous exercise).  Mix in with the soup.  Pour into bowls to serve.  Add the sour cream and/or parsley if desired.  Serve hot.


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Green Peppered Potatoes

I found a picture of a dish similar to the one above in an Herb and Spice Companion book.  It looked REALLY good!  Especially because I LOVE potatoes with paprika.  There was no recipe attached so with the help of Xan, I threw something together.  It goes something like this:

4 cut up potatoes
1 diced green pepper
1/2 diced onion
1 tbsp butter or olive oil
1-2 tsp paprika
Salt/pepper to taste
Boil the potatoes until they are almost soft all the way through.  In a separate frying pan, melt the butter or heat the olive oil depending on which you choose to use.  Saute the green peppers and onion for about 5-7 minutes.  Drain the potatoes and add those to the mix.  Sprinkle on the paprika, salt and pepper.  Cook until the potatoes are to the softness you want.  Don’t go too soft or they start mashing up while stirring the pan.  Extra seasoning to taste.  Serve hot and enjoy!

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Spanish Lentil Soup

While Xan liked the Coconut Lentil Soup, he still prefers the Spanish Lentil Soup.  Luckily for me, I love them both!

Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 1 Hour
Total Time: 1 Hour and 15 minutes


1 cup lentils soaked overnight
Olive Oil
1 onion chopped
2 green peppers chopped
2 dried bay leaves
salt and pepper
1/2 – 1 cup sliced Spanish Chorizo (blood sausage)

In a large pot, combine the lentils, green peppers, bay leaves, a couple glubs of olive oil, and half of the chopped onions.  Fill the pot with enough water to cover all the ingredients plus an extra inch or two.  Bring to a boil and simmer for 40 min.

In a frying pan, fry the sliced chorizo and the rest of the onions in olive oil for about 5 minutes.  Add it to the simmering pot and continue cooking for another 20 minutes.

Serve over rice or with fresh artisan bread.

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Spanish Tortilla

I love potatoes.  They are my FAVORITE vegetable!  You can imagine how excited I was when my husband first introduced me to one of his favorite dishes that contains potatoes.  A Spanish Tortilla.  I think they are frequently called Frittatas here in the states…

Xan made this tortilla in the picture from his own expertise but here is an equivalent recipe if you want to make your own.  Tortilla de Patatas

They make great leftovers for breakfast.  We like to add a bit of ketchup to the dish for a bit of a dip.

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My Newest Favorite Curry Dish

I have never been a big fan of curry unless coconut milk was involved.  Lo and behold, my friend Becca posted Coconut Lentil Soup

OH MY GOODNESS!  It was FABULOUS!  I was even sad when my stomach got full because I wasn’t done enjoying the taste…  but don’t worry… there are leftovers in the fridge. 

My advice?  TRY IT!

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