Grilled Caesar Broccoli Steaks 

When I took my oldest, Aleyah, to Season’s 52 a few weeks ago, I ordered this side dish simply because I saw it on someone else’s plate as we walked by to be seated. They gave be two large “steaks”, and I was kind enough to save one to share with my mom.

I love to try to recreate favorite dishes from the restaurants I visit, so I grilled these up over the weekend, and 2 out of 3 of my kids love them. (The non-lover of the grilled broccoli will eat raw and steamed broccoli so I’m not complaining that she didn’t like this as much. Just leaves more for me!) I also grilled up some onion and tomato slices to accompany this.IMG_2571

  Grilled Caesar Broccoli Steaks 

Slice broccoli lengthwise into 4-5 “steaks”. Place on a medium high grill. Grill 7-8 minutes on the first side, flip, and grill an additional 7-8 minutes or until desired tenderness is reached. Place on a serving platter and brush with dressing. Serve warm.

Homemade Honey Mustard Pretzels


If you buy store bought honey mustard pretzels (or any flavored pretzels), you’ll find MSG, modified starches, hydrogenated oils, and other dirty ingredients. We made our own recipe with pretzels and 6 other real ingredients, and they won the approval of the whole household.

 Honey Mustard Pretzels

  • 7 cups organic bite size pretzels

  • 3 tablespoons honey

  • 1 tablespoon water

  • 2 tablespoons yellow mustard

  • 1 teaspoon dry mustard

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • In a large bowl, whisk all ingredients together except the pretzels. In a large baking pan, pour half the sauce into the pan. Place pretzels on top of the mixture and then pour the rest of the mixture on top of the pretzels. Mix well until all pretzels are coated and spread out pretzels in a single layer. Bake in a 325 degree oven for about 30 minutes, stirring every 10 minutes. Allow to cool completely before enjoying. Store in an airtight container.

You will also enjoy:

Avocado and Sweet Potato Hash

Meet my new addiction: Warm and crispy sweet potatoes tossed with cool and creamy avocado. I could eat this for breakfast, lunch, dinner, snack, or dessert!

  • 1 medium sweet potato, cooked
  • 1 ripe avocado
  • 2 garlic cloves, minced
  • 1 tablespoon purple onion, finely chopped
  • Fresh parsley, chopped

Heat a skillet over medium high heat. Add in onion and garlic and a touch of water to keep onions and garlic from sticking. Cut sweet potato into bite-sized pieces and place them into the skillet. “Fry” for about 5-7 minutes, flipping potatoes a couple of times. Cook until potato is browned and slightly crispy. Immediately add into chopped avocado and gently fold together. Garnish with parsley.

Spanish Quinoa Bowl

After making my cilantro tabbouleh, I had enough quiona to make another dish. While rummaging through the fridge, I found some mini peppers and decided to create a spanish style quinoa bowl. I did make a mental note to make my smoked almonds next time rather than using just raw almonds. The smoky flavor of my roasted almonds would be perfect for this!

Spanish Quinoa 

  • 1 cup quiona, cooked

  • 1 cup assorted bell peppers, chopped

  • 1/2 cup celery stalk and leaves, chopped

  • 1/2 cup black and greens olives, chopped

  • 1/4 cup onion, chopped

  • 3 garlic cloves, minced

  • 2 tablespoons olive oil

  • 1/2 lemon, juiced

  • 1 teaspoon Worcestershire sauce

  • Salt and pepper to taste

  • Chopped almonds for garnish

Place oil, lemon juice, Worcestershire sauce, and garlic into a mixing bowl. Whisk. Add in quinoa and remaining ingredients except almonds. Stir, cover with plastic wrap and chill for at least 30 min. Serve with almonds scattered on top.

Peanut Butter Energy Balls

We made these peanut butter balls after having something similar given to us by some friends. You can vary the size depending on how hungry your partakers usually are. My crew seems to be bottomless pits, so we make our balls a bit bigger. I treated my Pilates ballerinas to these after my 4 days with them. They worked hard and deserved a reward, and it was the perfect fuel for them as they faced another 3 hours of dance after my class. 

Peanut Butter Energy Balls

  • 1 1/4 cup of all natural peanut butter

  • 2 Teaspoons of honey

  • 1/3 a cup of oats (gluten-free if necessary)  

  • 1/3 a cup of unsweetened coconut flakes

  • 1/3 a cup of ground flax

  • Chopped nuts, oats, coconut flakes, or raw quinoa 

Place peanut butter, honey, oats, coconut, and flax into a mixing bowl. Stir until well combined. Using your hands, roll dough into balls. Roll balls into the garnish of choice. These are pictured here with a mix of chopped peanuts and oats, but we’ve also used raw quinoa too. Be creative- even some orgainc cocoa powder with a dash of cinnamon would be delicious! Store in airtight container in refrigerator until ready to eat.

Cilantro Tabbouleh with Quinoa

After visiting a local Mediterranean restaurant with some friends the other night, I’ve had tabbouleh on the brain! I created this version knowing that I wanted to replace the standard bulgur wheat with quinoa to make it protein-rich. And I love cilantro so it was a fun twist to the traditional parsley and mint. My kids enjoyed it, but thought that I made it too lemony (which is my favorite part!) so you can use less if you prefer. You can also play around with various toppings too – like black olives, avocado slices, organic corn, or fresh tomatoes.
tabboulehCilantro Tabbouleh with Quinoa

  • 2 cups cooked quinoa

  • 3 cups packed fresh, chopped cilantro

  • 1/4 cup rice vnegar

  • 2 teaspoons coconut aminos

  • 1/4 cup chopped onion

  • Juice of 1 lemon

  • 2 garlic cloves, minced

  • Ground pepper

Whisk oil, vinegar, soy sauce, lemon juice, garlic, and pepper in a medium bowl. Add in quinoa and onion and stir. Fold in the cilantro. Cover and chill for a least 30 min. Makes 4 servings.

You may also like:

Fajita Quinoa

Mediterranean Farro Salad

Roasted and Seasoned Crunchy Chickpeas


Roasted and Seasoned Crunchy Chickpeas 

I have been adding these to my salads or just grabbing a small handful for a light snack. I LOVE the crunchiness of them, and you can take the liberty of seasoning them in some many ways. I’m hoping to try them with my Mexican spices and Indian spices next. You can adjust the amount of chickpeas depending on how much flavor you want them to have.

Chex Mix Spiced Chickpeas

  • 2-3 cups cooked chickpeas

  • 1 1/2 t seasoned salt

  • 1/2 t garlic powder

  • 1/2 t onion powder

  • 1 t Worcestershire sauce

  • 2 t olive oil

Once cooked, drain and pat the chick peas until they are dry. (This is a very important step in order to get them crunchy.) Line a cookie sheet with foil. (fold up sides of foil if you are not using a flat/no side pan so those guys don’t roll off!). Mix seasonings, worcestershire sauce and oil in a mixing bowl. Place chickpeas into the bowl and stir until well coated. Pour them onto cookie sheet and bake 45 min in a 400 degree oven. Flip them about have way through. Allow to cool completely once they are done. Store in an airtight container for up to a week.

Italian Chickpeas

  • 2-3 cups chickpeas

  • 1 t dried basil

  • 1 t dried oregano

  • 1 t dried parsley

  • 1 t nutritional yeast

  • 1/2 t garlic powder

  • 1/4 t onion powder

  • S & P to taste

  • 2 teaspoons olive oil

Follow the same baking directions above.

“Cheesy” Kale Chips

If you are unfamiliar with nutritional yeast, it’s a powder or flake – yellowish in color- that is grown from beets and then dehydrated. Despite the word ‘yeast’, it contains no gluten, but is high in protein (18 amino acids) and B-12 (just 2 teaspoons gives you your RDA). The nutty/cheesy flavor lends itself to the perfect topping for a salad, pasta, popcorn, potatoes, or just about anything! I love it on my kale chips, eggs, and on my sauteed or roasted veggies. You can find it at your local health food store.

 Kale Chips

  • 4-5 large kale leaves

  • Olive oil

  • Garlic powder

  • Onion powder

  • Pepper

  • Nutritional Yeast

Wash and pat dry leaves. Tear kale into 2-3″ pieces and lay on a baking sheet in a single layer. Spray with olive oil and sprinkle with the seasonings. Bake in a preheated 350 degree oven for 10 min. Turn off oven and keep the kale in for another 10 min. Remove from oven and enjoy. If you do not finish all the kale chips, they can be crisped back up simply by placing them in a warm oven for about 3-4 min.

And then there’s always Chocolate Kale Chips!

Sweet Potato Panzanella

  •   This past weekend, I made the herbed oil blend in this recipe and took freshly chopped veggies to our Saturday event at Lake Eola – Project Dance Orlando. It was a warm day, and so I knew hydration was important. Once I dipped the sweet potato slices into the oil and placed this wonderful combination into my mouth, I was immediately taken! While this dip is excellent with cukes or celery or tomatoes, it is by far truly made for sweet potatoes. Since sweet potatoes are high in carbs like bread, and by allowing this anti-oxidant-rich veggie to soak in the dressing, it reminded me of the classic Italian bread dish – panzanella. Who needs bread when you’ve got sweet potatoes?! Much tastier and much more nutritious and soooooo easy. Hope you enjoy it as much as I do!

Sweet Potato Panzanella

  • 4 cups peeled and sliced raw sweet potatoes

  • 1/4 cup white wine vinegar

  • 2 garlic cloves, minced

  • 1 teaspoon dried parsley

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 tablespoon fresh rosemary, finely chopped

  • 2 teaspoons nutritional yeast

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon black pepper 

I like to cut my sweet potatoes into coin slices – about 1/4″ thick – and then quarter them. Place the sweet potatoes into a large bowl. Mix reminding ingredients in another bowl. Pour over the sweet potatoes, cover, and chill several hours to allow herbs to infuse and slightly soften the potatoes. Eat and savor! 

Mint Chocolate Chip Pancakes for Your St. Patty’s Day

I tried making these about a month ago and accidentally overdosed them with peppermint extract😳 The batter got tossed, and a redo was in store. This time I added a bit of the extract at a time and got the right amount of mintiness. So with spinach, fresh mint, and some extract,  I created the green pancakes I was hoping for.

Mint Chocolate Chip Pancakes 

  • 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

  • 3/4 cup almond milk

  • 1/3 cup water

  • 1 large handful of spinach leaves

  • 1 small handful fresh mint leaves

  • 1 egg, beaten

  • 1 Tablespoon ground flax seeds

  • 2 Tablespoons coconut oil, melted

  • 1/8 teaspoon pure peppermint extract

  • Mini chocolate chips

Place spinach, mint leaves, water, milk, and flax in a blender. Blend until completely smooth. In a bowl, combine pancake mix, egg, oil, greens mixture, and extract. Stir until just blended. On a preheated, oiled griddle (I use coconut oil at 375 degrees), pour batter (about 1/3 cup per cake) onto griddle and top with a scattering of mini chips. Allow pancakes to become dry around edges before flipping. Cook an additional 3 minutes or so. Serve warm with a drizzle of pure maple syrup or coconut oil.

Some other minty recipes you will enjoy:

Mint Chocolate Chip Smoothie

Fresh and Minty Cantaloupe and Tomato Salad