RECIPE simple & awesome guacamole

The most critical part of making good guacamole is to have perfectly ripe avacados—which can be a tough call, since they’re usually rock hard when you buy them and suddenly ripen before you know it (unless you check them by touch every day)!  Avacados are so creamy and flavorful, there’s really no need to add exotic ingredients or spices—the following ingredients can be found in most kitchens.


2 ripe avacados

Juice of ½ lemon (or lime)

½ medium sized red onion, minced

1 tomato, chopped

10-12 dashes Tabasco Sauce (or to taste)

coarse salt to taste


Cut avacadoes lengthwise, remove pit and mash with fork.

Add lemon, onion, tomato, salt and Tabasco, and mix well.

Adjust salt and Tabasco to taste.

Serve with tortilla chips (we like Garden of Eatin’ Blue Corn Tortilla Chips).


RECIPE pumpkin spice bread

I’ve made this pumpkin bread for years–and though it’s not the healthiest recipe I have (it has some sugar, which I’ve reduced with some success; and flour), it has become a family favorite and a wonderful addition to any holiday table or potluck gathering.   Note:  I have tried this recipe with Bob’s Red Mill Gluten Free All Purpose Flour and it was not as tasty as with regular whole wheat flour (please let me know if you come up with a better gluten free solution!)


2 cups canned pumpkin (Farmer’s Market Organic pumpkin has BPA free cans)

3 cups sugar (can reduce to 2 ½  without much suffering)

1 cup water

1 cup vegetable oil (I use canola oil)

4 eggs

3 1/3 cups  whole wheat flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

½ tsp nutmeg

¾ tsp ground cloves

optional: 2 Tbsp flax seed and/or 2 Tbsp wheat germ

unhealthy option: add ~3/4 cup chocolate chips


Preheat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs.  Beat until well mixed.

Measure the other ingredients in a separate bowl and stir.  Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5- inch loaf pans and dust with flour.  Evenly divide batter between the two pans. Bake for 60-70 min or until a toothpick inserted in the center comes out clean.  Cool 10-15 minutes.  Remove from pans by using a knife to loosen from edges of pan, then invert onto a rack and tap the bottoms.  Slice and serve plain, buttered or with cream cheese.

RECIPE cauliflower with indian spices

This recipe is adapted from my cousin’s wife–thank you Kathleen! It is easy to make, is super healthy, reheats well and is absolutely delicious!

Cauliflower with Indian Spices

1-2 head cauliflower, cut into smaller florets (adjust the amount of cauliflower to your liking; I use 1.5 for this recipe)
1 large yellow onion, quartered and broken apart
1 teaspoon coriander
1 teaspoon cumin
3 1/2 teaspoons curry powder
1 tablespoon paprika (original recipe calls for spicy Hungarian paprika)
1 3/4 teaspoon salt
3/4 cup olive oil
1/2 cup red wine vinegar

Preheat oven to 450ºF.
Place cauliflower and onions in a roasting pan.
Stir spices, oil and vinegar together and pour over vegetables.
Stir vegetables to coat.
Cook for about 35 min, stirring occasionally.
(I prefer the vegetables a little crispy so I usually cook longer)

RECIPE chile lime arctic char (or salmon)

Chile Lime Arctic Char (or Salmon)

Adapted from:

Note: you can substitute salmon for arctic char—both are a healthy source of omega-3 fatty acids; arctic char is somewhat less fishy tasting than salmon.  My kids love salmon, and really enjoyed its fish “cousin”.  You can either bake or grill—both instructions are included below (I can only vouch for the baking instructions below).

Ingredients7 medium garlic cloves, minced
2 tablespoons salt (I prefer kosher or course sea salt)
1/4 cup fresh lime juice
2 tablespoons olive oil
1 3/4 teaspoons sugar
1 1/4 teaspoons chipotle chile powder
2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick); if salmon use 2 (1-lb) fillets (~1.5 in thick)


Stir together garlic, lime juice, oil, sugar, and chipotle chile in a small bowl.

Rub chile mixture all over flesh side of fish and marinate at cool room temperature 15 minutes.

To Bake: Preheat oven to 375 degrees.  Place marinated fish on foil lined baking tray and bake ~25-30 minutes or until fish flakes with a fork, or preferred doneness.

To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.  If substituting salmon, grill turning over once, about 12 minutes total.

To cook using a charcoal grill: (see original recipe link above)