We (finally) saw Burnt the film last night. It just made me really hungry, wishing I could speak French, hoping that money tree in the backyard will grow to allow unlimited funds to eat fancy things. But mostly hungry. People have, generally, been very good to me. Mentors have shared their wisdom (from mistakes and triumphs) to help my endeavors. Loving people have gone out of their way to set me up well. Are we ever disconnected from where we came from? Do we always carry a legacy began by those before us? Is that our responsibility?

Depending on who you ask, you might get varied responses. I forget sometimes that my grandfather only finished the sixth grade to go out and provide for his family. I forget sometimes that my father’s side is full of attorneys and pastors (go figure), and my grandmother was raised in an orphanage. And that’s just a bit of the story. But it’s my story. And your story is grand and awful and wondrous, too. And where do you weave your family’s story into your own present? 

Big ideas…but let’s just sit and chat over the simple, humble frittata. (AKA the multitasker’s breakfast). I love that I oil the pan, whip in egg whites, toss in some veggies and spices, and let it sit. During those 5 minutes, I like to run around and challenge myself to do stuff I love to avoid–chores. In those five little minutes, I swept the kitchen floor, did a load of laundry, unloaded the dishwasher, and sipped a giant cup of coffee. I’m exhausted, heh.

Frittata was a fancy word to me, as a teenager. But it’s so simple–and so awesome. Ponder your legacy over this tasty meal.

5 minute Frittata

3/4-1 cup egg whites

1 cup veggies, sliced thin for quick cooking

Spices (21 seasoning, granulated garlic, hot sauce, salt/pepp, whatever you like)

Cooking spray or 1 t. Butter

Small (omelette) pan

1. On medium heat, get the pan hot and coat it with oil/butter. Pour in whisked egg whites. Add salt (this will keep veggies’ liquid from watering down eggs too much).

2. Season eggs and toss in veggies in one thin layer. Add more spices, if desired. Wait. Don’t touch it for 5 minutes, or until the eggs are firm on the center top. (You now have 5 minutes to dance, clean, or find the cure for a monstrous disease.)

3. Slide onto a plate and eat heartily. You did good. 😊

Avocado Toast

When you’re tired, hungry and need to curb your sweet tooth…avocado toast.

I’m going a week without sugar. In theory, it’s not that hard. But I’ve let my sweet tooth take over the menu, and it’s time to reign it in with whole, nutritious foods.  Avocado toast is one of those awesome, simple creations. Here are common toppings I like to use.

Boiled egg/21 seasoning salute/salt/pepper

Sundried tomato/pesto


Radishes/balsamic vinaigrette

Just be sure to add the sliced avocados and use a quality bread, if you can. (I love Dave’s killer and Ezekiel bread–the heartier and seedier, the better!) ha Toast the bread thoroughly for crunch and to keep the toast intact while savoring.

Happy mid-week. Feed your body well, friends!



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HELLO! I am not back from the dead, although it kinda seems like it around here. I took a pause…to work a bunch, to eat a bunch and, of course, to cook a bunch! What has changed?

The Changes

  • I’m a little healthier {I only ate 3 giant muffins this week and am no longer scared of a treadmill…sorta.}
  • I drink more water {not sure why I told you that}
  • My job title has changed twice {yes, twice in one week, actually}
  • I have a new fire for cooking and sharing with you {I’ve got to start blogging again because I almost blew up the microwave yesterday}

October is almost over, and there are 6 beautiful cans of pumpkin puree in my pantry, beckoning to be molded into a decadent, delicious creation. I have an assortment of organic squash and such to go crazy with, too. And, if you’ve poked around this space at all, I love to take a recipe (or 4 or 5) and merge them and healthify them, based on which ingredients are already in my kitchen. This pumpkin bar is a lazy woman’s approach to a traditional pumpkin pie. And I love all of that delicious, sweet filling but the store-bought crusts leave much to be desired. The shortbread crust and the nutty taste throughout more than make up for the quick, tastier version of a pie. Let’s go!

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Nutty Pumpkin Bars

Sitting on an almond shortbread crust, these Fall treats are sure to please even your nuttiest neighbors and loved ones during the season. Serve warm with English breakfast tea or chilled for a sweet snack. The best part? All original needs for cream are replaced with Coconut Almond milk, which gives an essence of tropical coconut to an already complex, warm pumpkin flavor. Party on your tongue! And, not, there not much to look at, but my job is making tasty stuff. You can pipe some buttercream or cream cheese frosting on them for pretty effect, if you like!

Makes 18 cupcake-sized bars or one 9X13 pan

Almond Shortbread:

1/2 cup almond slivers

1 cup (130 grams) all purpose flour

1/4 teaspoon kosher salt

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (110 grams) light brown sugar

1/2 teaspoon pure vanilla extract

Step One: Line/grease 18 muffin cups or a 9X13 pan. Preheat oven to 350 degrees. In a food processor, chop the almonds to a ground meal, then add flour and salt and blend. Set aside.

Step Two: In a mixer (or using your hand and a spoon), cream butter and brown sugar for 2-3 minutes, or until fluffy. Add vanilla and blend. Then, add flour mixture and blend into a dough.

Step Three: Press dough into bottom of muffin cups or baking pan. Bake for 15 minutes, or until semi-firm to the touch like a soft cookie (not doughy). While waiting for it to bake, make the pumpkin filling.

Pumpkin Filling:

2 large eggs

1 – 15 ounce can (425 grams) pure pumpkin (2 cups)

3/4 cup (165 grams) light brown sugar

1/2 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon kosher salt

1 1/2 cups (360 ml) coconut almond milk

Step Four: In the mixer, blend eggs. Add pumpkin, sugar, vanilla, and all spices and mix until blended. Lastly, add the milk and blend until smooth.

Step Five: When the shortbread is semi-firm, distribute pumpkin filling into the cups (3/4 full). Bake for 20 minutes, or until tops are slightly golden and pumpkin is firm to the touch (not runny or jiggly). Let cool for 5 minutes before running knife around the edges before removing from the pan(s).

Serve warm or chilled. Ice cream on top doesn’t hurt a thing.

Adapted from Source: Joy of Baking



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