Oatmeal chocolate chip cookies

1 cup white whole wheat flour (120g)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (48g)
1/2 cup light-brown sugar, packed (105g)
2 tsp pure vanilla extract
1 large egg
1 1/2 cups rolled oats (135g)
3/4 cup semisweet chocolate chips (112g)


In a medium bowl, whisk together the flour and baking soda; set aside.
Mix the butter with both sugars and stir until throughly combined.
Add the salt, vanilla, and eggs and beat until well mixed
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough in the fridge for at least 20 minutes.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Meat lasagna

no-boil lasagna noodles (need a little more than 1 box)
2 eggs
1 (15 ounce) containers ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 lb ground beef
2 (24 ounce) jars pasta sauce


1. Brown beef in a skillet.  Preheat oven to 375.

2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and the parmesan.  Set aside.

3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.

4. Layer in the order: 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1.5 cups pasta sauce.

5. Next layer 4 uncooked lasagna noodles, 1/3 of the ricotta cheese mixture, and 1.5 cups sauce.

6. Next layer 4 uncooked lasagna noodles, remaining ricotta mixture and remaining meat, and 1.5 cups of sauce.

7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.

8. Bake covered with foil for 50-60 minutes.

9. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

Tangy Green Bean Salad

recipe inspired by: Sweet Potato Soul by Jenne Claiborne

1 lb fresh green beans, trimmed
2 T apple cider vinegar
2 T nutritional yeast
2 T olive oil
2 T minced shallot or onion
1 T mustard (yellow, stone-ground, or Dijon)
1 tsp fresh ground black pepper
extra salt and pepper to taste before serving (I like lots!)


1) Boil 1-2 inches of water, add steamer basket and green beans and cover. Steam for 5 minutes (until bright green yet tender). Let beans partially cool.

2) In a large tupperware, whisk together the remaining ingredients.  Add green beans and shake container to mix.

Banana, carrot, and coconut muffins

 photo credit: https://aubreyskitchen.com/banana-carrot-muffins

2 cups oatmeal
1 cups whole wheat flour
1/2 cup turbinado sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

4 large eggs
4 ripe bananas, pureed
1/2 cup oil
1/2 cup milk

2 cup shredded carrots
1/2 cup coconut flakes


Line muffin tins with paper liners (this recipe makes about 24 muffins with a bit of extra batter). Preheat oven to 350. Mix dry ingredients in one bowl and wet ingredients in another. Combine and add the carrots and coconut. Bake for 25-30 mins.

Braised kale

 photo credit: https://www.essentialomnivore.com/braised-kale-with-lemon-and-anchovies/

olive or avocado oil
bunch of lacinato kale, roughly chopped
salt, pepper to taste
1-2 garlic cloves


Heat olive oil in pan, add kale and braise until wilted, add salt, pepper, and garlic cloves.

Roasted honey thyme carrots

photo credit: https://www.dontgobaconmyheart.co.uk/honey-balsamic-roasted-carrots

2 lbs carrots, cut roughly into large pieces (about 3-6 pieces per carrot)
3 T olive oil
2 T honey
1 T lemon juice
1 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper


1) Preheat the oven to 425 degrees. Line a sheet pan with foil. Place carrots on pan, spread out.
2) Whisk together the other ingredients and drizzle mixture over carrots, tossing to coat.
3) Roast until crisp-tender and golden, about 30 minutes (turning halfway through cooking time).

Veggie kabobs

photo credit: https://damndelicious.net/2014/08/22/vegetable-kabobs/

wooden kabob skewers

red onion
zucchini
yellow squash
green pepper
red pepper
mushrooms

broccoli
cloves of garlic


Place veggies on skewers and mist with olive oil. Grill until lightly golden and salt.