Posted in Recipes

Grilled Ratatouille

For one last grill recipe I found this one from Sylvie Shirazi in my Young Living news. I thought with temps still pretty nice, zucchini very plentiful and eggplant  in season until October this would be a good one to try.


1/4 cup basil leaves packed

2 Tablespoons flat leaf parsley, stems removed

1 Small garlic clove peeled ( I used 2 because I really like garlic)

1/2 teaspoon fine sea salt

1/2 teaspoon herbes de Provence

3 Tablespoon olive oil ( plus you might need a little for the grill)

1 drop of Marjoram EO

1 drop of Thyme EO

1/2 pint cherry tomatoes, halved

2 small zucchini, sliced in half the lengthwise into strips

1 small eggplant, cut into 1/2-inch rounds

1 red bell pepper,stemmed, seeded and cut into bite-sized pieces

Freshly ground pepper to taste

Grill pan or grill basket


In a food processor pulse until finely chopped the basil, parsley ,garlic, salt and herbes de Provence then add olive oil, Marjoram and Thyme EO and process until smooth.

Place tomatoes, zucchini, eggplant, and bell pepper into a large bowl. Add herb sauce and toss to coat.

Place vegetables evenly on oiled grill of medium heat, cook for 3-5 minutes per side until tender and charred and tomatoes are blistered.

Transfer to a serving platter and season with freshly ground pepper and additional salt to taste. Serve warm or at room temperature.


Additional note – In the recipe she does not suggest this but I like to eat this over polenta. If eating over polenta, it is easy enough to make. You may make it per package directions or see below for a quick idea of how to cook it.


4 cups of water

pinch of salt

1 cup of polenta

(the following is optional 1 teaspoon of diced garlic, 1 cup of cheese, 1 teaspoon of butter.)

I bring the water with the salt to boil turn down the heat as you slowly add the polenta a little at a time while stirring it carefully, if adding the addition options you will add them after the last of the polenta is added then if you use a lid this helps keep it creaming and you do not need to keep  stirring while the polenta cooks.












Posted in Recipes

One Pot Lasagna

I was hungry for lasagna but didn’t want the work or to make my air conditioning work harder by turning on the oven, plus I needed to go to the store.

Left with the desire for lasagna and not much to make it with I chose to come up with a one pot on the stove lasagna. I had three noodles, small can of tomato sauce and stewed tomatoes and it gets better one lonely zucchini that I needed to use up. So with a handful of ingredients this is what I came up with.

Not only did I have my dinner in about 30 minutes but left overs too. This made about a serving for four but when you are cooking for one and like left overs like I do it works out great.




One Pot Lasagna:

1 or 2 Tablespoons of diced garlic

One small onion chopped or diced ( I used purple because I already had it chopped)

4 small sweet peppers chopped

1 small zucchini cut in bite sized pieces (  I did bite sized and grated 1/4 of the zucchini )

3 lasagna noodles broken up

1 8 oz can of tomato sauce

1 14.5 oz can of stewed tomatoes

Hand full of mozzarella cheese

Per your taste dried oregano, parsley, marjoram, salt and pepper




In sauce pan sauté onion, garlic, zucchini pieces, sweet peppers until the onions is almost transparent. add stewed tomatoes and sauce then if you have some of your zucchini grated add it at this time with your cheese. Stir and simmer as you add your broken noodles


After you add the broken noodles keep heat to a low simmer and add a lid. This should take about 20 minutes to cook but could be a few minutes longer depending on the noodles.

I like mine with a lot of sauce so I placed it in a bowl with bread and topped with parmesan, and Ooh so good.



Posted in essential oils, Recipes

Coco/Peppermint Fudgsicles

I was reading Young Livings recipes on cooking with essential oils and found this great recipe. The only thing I changed was I used raw honey but they turned out wonderful and on this downward stretch of summer with temps still staying pretty hot these are the perfect thing to cool you down.

So easy and things most of us have on hand, it only takes a little patience to wait as they set up.


Coco/Peppermint Fudgsicles
1 14 oz can of coconut milk

1/3 cup of Coco powder

2 Tablespoon of coconut oil

2 Tablespoon of raw honey

1-2 drops of peppermint essential oil.
Pour into molds, place in freezer for about 3 hours to set up.


Posted in Recipes

Lentil Sloppy Joes

Sloppy joes are one of my favorite foods, they are simple and if done right really good. I have experimented with all different meat alternatives but enjoy the health benefits of the lentil full of clean protein and fiber. Lentils are rich in folate, niacin, and vitamin E. As well as a great source of  minerals such as calcium, magnesium, phosphorus, and potassium.

I substitute lentils in so many ways that I usually have some already cooked and ready for me to use in a wide range of foods but if you do not have them on hand. Place preferred amount cleaned and in a pot with just enough water to cover the lentils then cook uncovered for 20-30 minutes. You my season them but when I cook them for the purpose to have them on hand I wait to season them later.

GREAT TIP: I  have found that when I use lentils for meatless meat balls or a meatless ground I mash them slightly and let them dry a little.

I like to use brown or green in this recipe but you may use what ever kind you prefer.



1 – 1/2 cup of cooked lentils slightly mashed (may use more for a large family adjust the following ingredients as well)

1 Tablespoon of olive oil

3 cloves of garlic minced

1/2 small onion diced

4-5 mini sweet peppers diced

1 8 oz can of tomato sauce

1 Teaspoon (vegetarian friendly) Worcestershire sauce

1 Teaspoon of vinegar

1/2 Teaspoon of dry mustard

1 Teaspoon or so of brown sugar

The following per your taste salt, pepper and garlic powder

In a pan add olive oil, garlic, onion and peppers sauté until fragrant and onion is almost translucent. Add lentils cook until lentils start to look a little crisp then add brown sugar and rest of the ingredients. Simmer for about 15 minutes.  Serve on buns or bread, can top with cheese.

Makes about 2-3 large sandwiches depending on size of bun and amount you use for each.





Posted in Recipes

Spaghetti Squash Parmesan

I think I am ready for Autumn. I know summer just started last month but I seem to look forward to Autumn coming more and more each year.  I look forward to cooler weather, comfort food, the changing of the leaves, walking in the cooler temperatures with leaves crunching under my feet and of course everything pumpkin.

So it is no surprise that when I was in the store and found a good-looking spaghetti squash I just had to get it. I’m sure we all at one time or another have made this quick easy recipe or some version of it but if you haven’t it is a great one to try.

Spaghetti squash comes into season early Autumn so if you try to eat with the season this recipe is one you will have to wait to try but please try it. This squash is low-calorie, full of fiber,  vitamin A and C, and carotene in small amounts on comparison to pumpkins.



Spaghetti Squash Parmesan:

1 spaghetti squash  cooked and removed from shell

1-2 Tablespoon Olive Oil

4-5 cloves of garlic diced

1/2 to 1 cup of parmesan cheese

The following per your taste, salt/pepper, fresh oregano and parsley,

(I have blogged about the easiest way to cook spaghetti squash but in case you missed it.)

Cut squash in half, take out the seeds leaving the middle clean of all “guts”. In a crock pot or roster place the cleaned squash face down in a few inches of water. Cook on low covered for a few hours if using the oven cook covered for 1 hour at 425.When the squash is cool scrape out of shell with a fork into a large bowl, set aside.

In a sauce pan add olive oil and garlic, sauté until garlic is fragrant then add the fresh herbs sautéing a few more moments. Add cooked squash then cheese, stir. Add salt and pepper to taste.




Posted in Recipes

Chickpea and Dumplings

I can’t believe summer is around the corner and I thought that I would not be able to enjoy comfort food until fall but this last weekend we had some wonderful rain that brought cooler temperatures.

With the nice rain it was perfect for chicken and dumplings but I make a veggie option for myself using chickpeas, it’s just as good to me but feel free and use chicken if that is something that you like better. Just remember that it will take a little longer when you use chicken.



Chickpea and Dumplings:

1 can of Chickpea rinsed and drained

1 Tablespoon of Olive Oil

4-5 Cups of Veggie Broth

2-3 Carrots cut in bite sized pieces

1-2 Potatoes cut in bite sized pieces

3-4 cloves of garlic diced

1/2 of a small onion diced

The following herbs and seasoning per your taste Parsley, Rosemary, Bay leaf, Salt and Pepper.


1 cup of flour

1 1/2 teaspoon of baking powder

A pinch of salt

1 Teaspoon of Parsley and Rosemary

Tablespoon of cold butter

1/2 Cup of Milk ( I use soy or almond)


In a large pot add olive oil, onion, garlic. Over medium heat sauté until fragrant and almost translucent then add herbs sautéing a minute or two longer.

Add rest of ingredients, turn to a low simmer and continue to cook until potatoes and carrots are half done. turn up your heat to bring to boil, drop spoonful of dumpling dough into the boiling chickpeas mixture. Cover and cook for about 15 minutes.

( Before dropping the dumplings in mix flour, baking powder, herbs, salt and cubed butter. Make a nice crumbly mixture then add your milk mixing together to create a nice biscuit dough. )









Posted in Recipes

Butternut Squash Soup

I know that the days of having a nice hot bowl of soup are coming to an end, so I am making as many different kinds as I can now.

I do enjoy a bowl of chilled soup on a warm day but nothing comes close to the comforting bowl of hot soup.

Todays recipe is a very fast way to make butternut squash soup.


As you can see, I have just the basics but this is still full of flavor.


Butternut squash soup:

1  12 ounce bags of cut up butternut squash

2 cup of veggie broth

1 cup of unsweetened coconut milk

1 Tablespoon of coconut oil

The following seasoning per your taste:

Rosemary, poultry seasoning (or sage and thyme), black pepper mix, parsley



In a hot pan add coconut oil, butternut squash and seasonings. Sauté for a few minutes until fragrant.  Turn down burner to a simmer then add veggie broth. cook for about 10 minutes until squash is done. If you want a smooth soup put soup mixture in a food processor. When I am in the mood for more texture or I don’t feel like cleaning my food processor I just mash-up the squash with a potato masher. Finally add and stir in the coconut milk. Simmer for a few minutes more, then enjoy your quick soup.





Posted in Recipes

Quinoa-Lentil Veggie Burgers


Straight from my mom’s kitchen and her Daniel Plan Cookbook.


Quinoa-Lentil Veggie Burgers:

6 ounces brown or white mushrooms

2 Tablespoons extra-virgin olive oil

1/2 Cup of chopped onion

3 large garlic cloves, minced

1 Tablespoon wheat-free tamari or soy sauce

1/4 Cup chopped fresh parsley

2 Tablespoon chopped fresh oregano

1/4 Teaspoon black pepper

1 (15 ounce) can cooked lentils, rinsed and drained

1 large egg beaten

1/2 Cup (or more) breadcrumbs

4 Tablespoon grated parmesan cheese

4 Teaspoon coarse or whole grain Dijon mustard

For the Toppings/garnish

5 slices mozzarella or jack cheese

5 whole grain or gluten-free buns

Lettuce leaves

5 large slices tomato


These are such a great alternative to hamburgers. You can cook them in the house or in no time BBQ season will be here, making this recipe a great option for all those fun times.

  1. In a food processor pulse mushrooms or chop by hand.
  2.  Heat 1 tablespoon of the olive oil in a sauté’ in frying pan over medium heat. Cook onion until soft. Add garlic and tamari. Cook 1 more minute.
  3. Add mushrooms. Cook until mushrooms release their moisture and are almost dry. Add parsley, oregano, and black pepper. Add lentils and stir well.
  4. Put lentil mixture into food processor, and pulse mixture to grind. and 7 times.
  5. In large bowl, combine mushroom-lentil mixture with beaten egg, quinoa bread crumbs, Parmesan, and mustard. Moisture level of mixture may vary with the type of bread crumbs used. It should be very moist, but not be wet. If it feels wet, add bread crumbs 1 tablespoon at a time.
  6. Divide into 5 portions, about a generous 1/2 cup each. Roll each portion into a ball, then flatten to form a patty. Place on patties on flat plate cover and refrigerate for 30 minutes or over night
  7. Heat remaining tablespoon of olive oil in a large pan. Add patties cook 5-6 minutes per side.


Now that your patties are done, add patty to your whole grain bun. Add your toppings and enjoy.





Posted in Recipes

Spinach Casserole



Just call me Popeye, I love all things spinach even from a young age. My mom never had to fight with me when it came to eating. I would get so excited when she would make Spinach Casserole, even now when I make this great easy dish I never can get it to taste as good as hers.

I had her write down the recipe but somehow mine is just not as good. My children think the same of mine so maybe its a mothers love that adds the extra goodness to it. Who knows, this recipe is a quick easy and good dish to try if you are one of those that love  spinach even if it is cooked.

You can use a crock pot or oven. I used the oven because I broke my crock pot just the week before but was hungry for this and found it still taste great when baked in the oven.


As you can see this has few ingredients. I did not make as large of portion as my mom’s recipe states but that is because I was only making this for myself with thoughts of leftovers for my lunch or another dinner.

Spinach Casserole:

1 24oz Frozen bag of Spinach (unthaw and drain)

3 large Eggs

1 32oz low-fat small curd Cottage Cheese

2 Tablespoon of real Butter ( cubed)

1/4 Cup of cubed Cheese any flavor your like will be great

1/4 Cup of flour

Salt and Pepper to taste

I mix all ingredients in the buttered pan/crock pot that this casserole is baked in.

If using the oven to bake then use a 13×9 dish. Bake covered for 1 hour at 350. For a crock pot just butter the crockpot, mix ingredients and cook on low for 6-8 hours. This is very easy clean up and so good. I cut the recipe in half and used 2 small eggs but the full recipe will feed a family of four with some leftovers.






Posted in Recipes

Tofu Cacciatore

I needed to use up a block of my extra firm tofu and didn’t want to do much standing and staying in the kitchen kind of cooking. I also was hungry for something Italian. This might sound like a tall order especially when you need to go shopping but have been too busy.  So I decide to make todays recipe. It is easy and my meat-eating son enjoyed it.


You can soak the tofu in a warm salt bath for 15 minutes if the tofu texture is a bit to  much for you, this helps it to be less of a curd type texture.

If you don’t want to soak it I would recommend wrapping the block or sliced tofu in a towel and setting something heavy on it for about 10-15 minutes.



1 Block extra firm or firm tofu

Marinara sauce ( I made my own but store-bought works great too)

1 Small Potato

1 Bell Pepper

1 Small Carrot

1 Small Onion

4-5 Garlic cloves diced

Sea Salt and Black Pepper to taste


In a roasting pan or 9×9 square pan add a small amount of the marinara sauce, just enough to coat the bottom. Place drained tofu in the center. After cutting large bite sized portions of the potato, bell pepper, carrot, onion add them around the tofu sprinkle with salt, pepper and garlic. Pour the rest of marinara sauce over tofu and veggies. If you would like sprinkle grated cheese over the tofu.

Bake covered at 350 for 35-40 minutes then remove cover and check to see if veggies are tender. Keep the cover off bake for about 10 more minutes just to brown the cheese.

Remove from oven, slice tofu and serve over cooked pasta.

This severs about 2 people with larger appetites