Eat. Be Mindful. Enjoy.

Be your best you

Since I enjoy cooking (and baking!) so much, I wanted to share some of the things I’ve made over the past couple of years, with recipes where possible.

Savory

Fall Salad

Sweet

Chocolate Chip Cookies

Fall salad made with roasted kale and sweet potatoes (tosses with olive oil and roasted at 350, kale for just a few minutes, sweet potatoes for 30-40 minutes or until tender) with tomatoes and mushrooms.

Here's the recipe for the famous chocolate chip cookies I talk about in my memoir, taught to me by my dad. Enjoy!

Mediterranean Eggplant
Mini
Pumpkin Pies

Mediterranean Eggplant made with eggplant, red peppers, olives, sprouts, with pita bread on the side. 

I experimented with both pumpkin and apple. The pumpkin was from the Farmer’s Market and the pie crust were made with 1/2 whole wheat flour.

Honey Whole Wheat Bread

See my blog for more details on the bread-making process.

Blueberry
Cake

Made, of course, with fresh, hand-picked Maine blueberries.

Greek Salad
All-Natural
Thin Mints

Greek salad made with romaine lettuce, olives, feta cheese, tomatoes, and Greek Dressing.

All-Natural Thin Mints using the recipe from this Mother Nature Network blog (except I used regular cocoa powder and powdered sugar, and added a tablespoon of agave nectar).

Sugar Snap Pea Salad

Sugar Snap Pea Salad with sugar snap peas, red peppers, scallions, and Swiss Chard.

Mini
Apple Pies

I experimented with both pumpkin and apple. The apples were picked at a nearby orchard and the pie crust were made with 1/2 whole wheat flour.

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