April 21st: These little guys are my favorite thing to make for dinner. I absolutely hated pizza when I was younger. I wish that was true now. I don’t know what changed but I constantly crave pizza and this is a sure fire way to fulfill that craving.

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  • 1 tbs. olive oil
  • 1/2 cup tomato sauce
  • 1 ts of oregano
  • 2 ts of garlic powder
  • sprinkle of salt and black pepper
  • 1/2 cup of spinach
  • 1/4 fresh heirloom tomatos
  • 1/4 cup onions (I’m an onion lover, so I always put a lot, feel free to use less)
  • 1/4 cup of mozzarella cheese

First, spray a cookie sheet with pam. Lay out the mushroom caps on top. Drizzle the olive oil on top. Add tomato sauce. Layer spinach on top. Add cheese then layer with tomatoes and onions.



April 20th: Feeling Inspired I decided to make tomato & peach gazpacho. I have never made a summer soup before and I thought an easy tomato type recipe would be the way to go.   Processed with VSCOcam with c1 preset

Serves 4

  • clove garlic, roughly minced
  • 1/4 cup green onions, roughly chopped
  • tablespoon olive oil
  • pounds ripe heirloom tomatoes, quartered
  • pound ripe peaches, quartered
  • bunch fresh thyme
  • 1 to 2 teaspoons of sea salt, to taste
  • 2/3 cup heavy cream
  • 2 teaspoons sugar
  • pinch paprika, or to taste
  1. It should be noted I don’t bother to peel the tomatoes or peaches. You can, but I find the bits get left behind when it’s strained. First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.
  2. Add in tomatoes, peaches, and thyme and 1 teaspoon of salt. Simmer over medium until peaches and tomatoes break down. Stirring occasionally and using the back of a big spoon to mash them up, about 15 minutes.
  3. When looking very soupy but still with a few chunks remove from heat and puree the soup in a blender (I did this in 2 batches). Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don’t press.
  4. Place strained soup back on med-low. Add cream, sugar, and paprika pepper. Season with salt to taste if needed. Adjust cream, sugar, and paprika as desired. Simmer on low for about five to ten minutes to allow flavors to meld.
  5. Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight. Can certainly be served warm if you so desire. Serve with a few fresh herbs sprinkled on top.

April 19th: After a long weekend of fun filled fooding, I needed to get back on track.  SOO for the week, I pre-made healthy avocado tuna salad to put on spinach and in wraps for the rest of the week.  Of course I couldn’t resist having it for dinner last night when I got home from a long day of instructing and homework. I love salads like this, especially in the spring and summer time. Most likely it’ll be gone in two days.


Here’s the recipe I used….


  • 2 cans of flaked light tuna
  • 1 ripe avocado
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 red apple, chopped
  • 1/4 cup chopped, toasted walnuts
  • 1 T pickle juice (or water-if using increase salt slightly)
  • 1 tsp dried dill
  • 1/2 tsp dijon mustard
  • 1/4 tsp cumin
  • salt and pepper, to taste


  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
  4. Serve on bread, top on salad or eat plain.
  5. Will keep up to 1 week in refrigerator.

April 14th: The first good cooking post: Tonight I ran out of vegetables and forgot to thaw chicken out.  I found a sweet potato in the pantry and cooked it in a skillet, covered for 5 minutes  I’m obsessed with garlic so I covered it in garlic and cracked two eggs on top and threw on spinach. It took about 5 minutes to do and I really recommend it. Processed with VSCOcam with f2 preset

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