Coconut Macaroons Dipped in Chocolate… Gluten, dairy, and sugar free



  • 1 package (14 oz) unsweetened shredded coconut
  • 3/4 cup coconut milk
  • 2 egg whites, whipped into stiff peaks
  • 1/2 tsp vanilla
  • 1/2 tsp liquid stevia
  • pinch of salt
  • 2 bars sugar free chocolate, melted

Preheat oven to 325. In stand-mixer whip 2 eggs whites and salt together until it forms stiff peaks. In mixing bowl combine coconut milk, coconut, vanilla, and stevia until combined. Then fold in egg whites gently. Form cookies with 1-2 tbsp of mixture on to a parchment lined baking sheet. Bake for 25-35 minutes or until golden brown. Let cool and dip cookies in melted chocolate.

Summer Salad

Farmers market Sundays…


Summer salad of green beans, purple potato, radish, sprouts and peas. All topped with a Dijon dressing, mint, chives and edible flowers.


  • 1 cup cubed purple potatoes
  • 1 cup radishes thinly sliced
  • 1 cup green beans cut into thirds
  • 1 cup broccoli sprouts
  • 1/4 cup shelled peas
  • 5-10 edible flowers
  • 1/4 cup of chopped mint and chives
  • * you can add a soft poached egg to the top of the dish. (It’s delicious, I highly recommended adding the ooey gooey egg)


  • 1 tbsp Dijon mustard
  • juice of 1/2 a lemon
  • 1 tbsp honey
  • 1/2 cup olive oil
  • salt and pepper to taste


  • Bring large pot of water to a boil, add potatoes. Once potatoes are almost tender add in green beans and blanch them quickly. Strain and rinse veggies under cold water.
  • Add all veggies, potatoes, beans, radish, peas, sprouts, mint and chives into a large mixing bowl.
  • To make dressing combine all ingredients and whisk until emulsified.
  • Toss a coupe tbsp of dressing with the veggies. Start with a small amount of dressing and add if more is needed.
  • If you are using a poached egg, cook for 3 minutes on simmer. Then add to the top of salad.

Salami Sandwich | Kale Pesto Recipe

I had a sandwich last week at Mrkt that was similar to the one I’ve made for the blog. It was so delicious I had to try and make my own version.

And Voila! Salami Sandwich with Kale Pesto, Mushrooms and Onions



Kale Pesto

  • 1 bunch kale (approximately 2 cups)
  • 1 cup basil
  • 2 gloves garlic
  • juice of 2 lemons
  • 1/4 toasted pine nuts
  • 1/2 cup olive oil

Blend until smooth. This freezes well, so if you don’t use the whole batch it will keep for a couple weeks in the freezer for a later use.

Kale Pesto Mayonnaise

  • 2 tbsp pesto
  • 1/4 cup mayo

For sandwich

  • 1 lb slice white mushrooms
  • 2 thinly sliced onions
  • 2 cloves garlic
  • salt and pepper to taste
  • salami ( 4 slices per sandwich) – I used peppered salami
  • provolone cheese (2 slices per sandwich)
  • bread- I used sourdough but any bread of your liking will do


First, cook and caramelize mushrooms, onions, garlic on medium heat until tender and have golden color. Add salt and pepper to taste.

Turn oven on to broil

Take two slices of bread, add pesto mayonnaise to both sides of bread. Add mushrooms and onions to one side of bread and the top with salami. On the other slice of bread you will place cheese.

On a baking sheet broil both sides of the sandwich until cheese is gooey and golden. Remove fro oven carefully assemble sandwich and eat!

Mango Filled Angel Food Cake with Lime Whipped Cream


I have taken a basic angel food cake recipe from Alton Brown and turned the cake into cupcakes. I have omitted the orange extract and substituted for vanilla and the zest of two limes. I also cut down the sugar from 1 3/4 cups to just 1 cup.


  • zest of two limes added into batter recipe provided above
  • fill lined cupcake pan and bake for 15-20 minutes


  • 1 mango diced
  • juice of 1 lime
  • 2 tbsp sugar

Cook all 3 ingredients on medium heat until mango is tender. With a small knife cut out a small hole in cupcakes to place filling.

Allow to cool before filling cupcakes.


  • 2 cup whipping cream
  • 1/4 cup powdered sugar
  • zest of 1 lime

Whip all 3 ingredients together until cream is thick. Place whipped cream in pipping bag to apply to tops of cupcakes.

Garnish with fresh lime zest.

Beef Ragout Recipe | with a hint of cinnamon and orange

Whenever my dad is home he always makes spaghetti with meat sauce, and it’s amazing!! Why so amazing? …Because he adds cinnamon. Thanks for the tip Pa! So, I have decided to use his secret ingredient and then add an extra bit of flavor with the zest of an orange to garnish.



  • 1 pound of beef chuck of stewing beef
  • 2 tbsp olive oil
  • 2 cups red wine
  • 1 cup chicken broth
  • 1 red onion, diced
  • 2 stalks celery, diced
  • 2 carrot, peeled and diced
  • 3 cloves garlic, chopped
  • 1 sprig of rosemary, finely chopped
  • juice of 1 orange
  • zest of 1 orange
  • 1/4 parsley
  • 1 clove garlic, minced
  • 1/2 tsp cinnamon
  • salt and pepper


  • Preheat the oven to 300 degrees.
  • Start by patting the beef dry, seasoning with salt and pepper and searing each side of the beef in a large pot with olive oil.
  • Once beef is browned, remove from pot and add carrots, celery, onions and garlic. Saute on medium heat until soft. Then add rosemary and cinnamon, cook for another minute.
  • Next, add wine, orange juice and broth to pot and make sure to scrape all the bits off the bottom of the pot.
  • Reincorporate the beef, cover and place in a 300 degree oven for 3 to 4 hours, or until beef is tender.
  • Mix zest, 1 clove of minced garlic and parsley to create gremolata.
  • Cook your choice of pasta, toss in ragout, top with gremolata and Parmesan cheese.