This is a wonderful quick dessert if you are really craving something sweet and filling! It's also a much healthier option instead of buying dessert out, or reaching for that ice cream carton.  And did I mention that it only takes 5 minutes to make!

The juicy blueberries and coconut sugar give this dessert a perfectly sweet caramel flavor. Also, using coconut oil is what helps make this cake super moist and fluffy. 

You have probably already figured out why this dessert is called a Blueberry "Cup" Cake. It's because it literally cooks in a cup! Pretty awesome right?  After only a couple of minutes in the microwave, this clean and simple dessert transforms into a warm berry-bursting moist cake ready for spoon- diving, yum! 

    Here is a fun math equation that I think you should try at home.  

Ground chicken + Hummus = Flavorful Protein-Packed Burgers 

    Don't think these two ingredients add up correctly?  Well, you do the math and let me know if this equation makes sense to you.  

    Happy cooking mathematicians! 

Greek Chicken Hummus Burgers

Ingredients:

• 2 lbs ground chicken
• 1/2 cup hummus (I used Sabra Roasted Pine Nut Hummus) 
• 1/2 cup crushed pita chips (I used Stacy's Whole Grain Pita Chips)
• 1 large egg, whisked
• 1/2 cup fresh basil, chopped
• 1 tsp salt
• 1 tsp ground pepper
• burger buns

Hummus Sauce:

• 1/2 cup hummus (Pine Nut Hummus) 
• 1 lemon, juiced
• 14 fresh basil leaves, chopped
• 1 tsp fresh ground pepper

Recommended toppings: 

• 12 cucumber slices
• 1 roasted red pepper, sliced (put 1 whole red pepper in a 400 degrees oven for about 20 minutes) 

1. Preheat oven to 400 degrees.  When oven is heated, place your red pepper in the oven on a baking tray to roast.  Then, heat your grill or large pan to prepare for cooking the burgers. 
 
2.  In a large bowl, combine chicken and other ingredients.  The mixture will be wet and gooey!  Form this mixture into either 12 small slider size patties or 8 regular size patties. 

3.  Cover and refrigerate patties for about 30 mins.(If you don't have time for this part, that's okay). 

4.  On a grill or large skillet, cook the patties on medium heat.  About 4-5 mins on each side, or until cooked through.  Toast your burger buns too! 

5.  While burgers are cooking, prepare your hummus sauce by mixing hummus, lemon juice, basil and ground pepper together.

6.  Serve your delicious burgers on a toasted bun, with a large spoonful of hummus sauce. Add your roasted red pepper and cucumber slices for added flavor and crunch.  

I hope you enjoyed doing the math with this recipe.  Enjoy this filling protein-packed burger! 

           Always craving good food,
                          Jillian 

Potato salad has been an "All American" cookout side dish for many years now. Both my grandmother and my mother would make it using either a ton of Mayo or Miracle Whip. Unfortunately, too much of those ingredients do not agree with my body, and are not the healthiest condiments to use when making salads.  

That's when I decided to create a healthier, but still delicious, version of potato salad. The potatoes retain a deliciously deep garlic flavor, by roasting the two ingredients together until slightly crispy and brown.  And, the dressing combination of Dijon and maple syrup make a smooth and sweet dressing you can't get enough of! If you are feeling really adventurous, you could even add bacon crumbles to it as well! 

Here is my clean and simple twist on your traditional potato salad.  Enjoy!

Roasted Garlic Potato Salad with Maple Dijon Dressing
serves 5-6

Ingredients:

• 2-3 pounds Yukon gold potatoes or red skin potatoes, unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, chopped
• 1/4 onion, chopped
• 3 stalks celery, chopped
• 4 tbsp Dijon mustard
• 3 tbsp pure maple syrup 
• 1 tbsp apple cider vinegar 
• 1/4 cup Fresh parsley, finely chopped
• Cooked bacon, crumbled (optional) 

1.  Preheat oven to 400 degrees. 

2.  Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of salt and black pepper (about 1/4 teaspoon each).

3.  Place the potatoes on the baking sheet (cover pan in aluminum foil for quicker clean up) in a single layer.  Sprinkle potatoes with chopped garlic.

4. Bake for 20 minutes. After 20 mins., then put the oven on broil for 2-3 more minutes or until potatoes are slightly browned (see picture). 

5.  While the potatoes are baking, make the dressing.  Whisk together the Dijon, maple syrup and apple cider vinegar in a small bowl.

6.  When the potatoes are finished baking, let them cool for 5 minutes.  Then scrape them into a large bowl. Drizzle the dressing over the potatoes and add the fresh parsley.  Toss it gently to combine.

7.  Serve this tangy and delicious potato salad warm or at room temperature. You may garnish with bacon crumbles if you so desire! 

               Always craving good food,
                            Jillian 

    It wouldn't be summer without farm fresh zucchini!  Zucchini has a high water content, about 95%, and is rich in fiber.  This beautiful green ingredient will help keep you feeling healthy and feeling full! 

    Usually when we hear the word "chili' with imagine cool fall or winter nights with lots of beans, beef and cheese.  However, this Zucchini and Bean Chili is designed specifically for summer days and nights.  This brilliantly colorful chili is perfect as a meal or even as a side dish.  Let's get slicing and dicing, so you can enjoy a bowl of this flavorful summer chili! 

Summer Zucchini and Bean Chili

Ingredients:

• 2 tbsp extra virgin olive oil, plus more if needed
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 2 medium or 1 large zucchini, sliced then halved
• 2 tbsp chili powder
• 1 -28 oz can of fire roasted diced tomatoes 
• 1 -15 oz can black beans, drained and rinsed
• 1-15 oz can garbanzo beans (chickpeas), drained and rinsed
• 1 tbsp instant espresso powder
• 1 1/2 cups fresh corn (cut from 2-3 ears of corn) or use frozen
• 4 tbsp fresh oregano, chopped
• 1/2 cup feta or cotija queso, crumbled
• Salt and ground pepper, to taste

1.  Add oil to a large pot over medium heat. Saute the chopped onion for about 2 minutes, or until onion is slightly translucent.

2.  Then, add zucchini and garlic.  Stirring frequently, cook zucchini until it is soft, about 5 minutes. 

3.  Next, add chili powder, salt and pepper, and cook for 1 more minute. 

4.  Finally, add tomatoes with juice, beans, espresso, and corn and bring to a boil, stirring. Simmer on low heat for 10 minutes, stirring occasionally. 

5.  Serve chili with fresh oregano and cheese crumbles.  This dish tastes delicious served hot, warm and/or cold! 

            Always craving good food,
                       Jillian 

There is nothing better than eating a beautiful dish of bruschetta. The bright colors of the tomatoes and the fresh green strips of basil make this dish look like a piece of art.

My family can eat this as an appetizer, an entree or even as a side dish. This simple and delicious recipe is something you can prepare in less than 20 minutes.  The sweet hint of maple syrup blends well with the tangy balsamic vinegar to make a fabulous juice-bath for the tomatoes.  Pour this amazing tomato juice-bath on toasted garlic bread, and you have a healthy flavorful dish! 

Maple Garlic Bruschetta

Ingredients:

• 6 tablespoons extra virgin olive oil
• 3 cloves garlic, finely minced
• 3 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 2- 3 pints of red, yellow and/or orange grape tomatoes, halved lengthwise
• 15 whole fresh basil leaves, plus more as needed, chiffonade
• Salt and freshly ground black pepper, to taste
• 1 whole grain baguette or ciabatta 

1.  Preheat the oven to 375 degrees. 

2.  In a small bowl prepare the garlic oil mixture.  Mix together 3 tbsp of extra virgin olive oil, 1 garlic clove, minced, and a sprinkle of salt and pepper. 
​
3.  Slice your whole grain baguette or ciabatta into about 1/2 inch thick slices.  Spread these slices out on a large baking pan covered with aluminum foil (for easy clean up). 

4.  With a small cooking brush or spoon, cover each slice of bread with the garlic oil mixture, making sure there is multiple pieces of garlic on each slice of bread. 

5.  Bake this for about 8-10 minutes or until bread is crispy and lightly brown. 

6.  While bread is baking, prepare the tomato mixture.  In a large bowl, combine tomatoes, 2 garlic cloves, minced, basil, 3 tbsp of extra virgin olive oil and the maple syrup. Gently mix together making sure to coat all of the tomatoes.

7. Once bread has finished baking and has cooled for about 2 minutes, place your bread on a large serving dish.  With a large spoon, pour the tomato mixture on top of each slice of toasted bread.  Make sure you get those delicious balsamic maple juices on the bread too.  Enjoy!

                          Always craving good food,
                                                Jillian

    Let's throw a fun and simple twist on bland turkey burgers, by adding some ground pork to add juiciness, and a beautiful tangy Maple BBQ Sauce to finish it off! 

    These tasty turkey pork burgers make for a simple lunch, dinner or even work as a meal prepping idea.  My husband was thrilled to learn that I was putting these leftovers in his lunches for the work week.  The recipe makes about 12 patties, so there will be plenty of leftovers if you are not serving a huge party of people.  

    Like I said, these juicy burgers make great meal prep lunches for the busy week.  Pair these burgers with some diced roasted sweet potatoes, handful of mixed greens, and you have a delicious healthy lunch! Enjoy!

             Always craving good food,
                            Jillian

Artichoke and Roasted Red Pepper Shrimp Scampi

Ingredients:

• 3 tbsp Extra virgin olive oil
• 1 1/2 pounds of shrimp, peeled and deviened
• 1 - 12 ounce jar of artichoke hearts, rinsed, drained and quarted
• 1 - 12 ounce jar of roasted red peppers, rinsed, drained and quarted
• 2 shallots, thinly sliced
• 5 cloves of garlic, minced
• 1 lemon, juiced
• 2 tbsp red wine vinegar
• 2 tsp red pepper flakes 
• 2 tbsp fresh herbs (parsley and thyme work well)
• Salt and pepper, to taste
• Zucchini noodles or whole grain noodles (optional)

1.  Heat the oil in a large skillet over medium heat. 
2. Add the shallots and garlic, and cook until shallots are translucent, or 4-5 minutes. 
3.  Add the shrimp, artichoke hearts, roasted red peppers, vinegar and lemon juice and cook until shrimp are cooked through, 5-6 minutes. Shrimp should be a nice pink color.
4.  Stir in the herbs, and season with red pepper flakes, salt and pepper.  

    Serve this delicious meal in a bowl by itself or over zucchini noodles.  For an exciting finale, toast and butter some whole grain bread to soak-up the juices left in your bowl when you have finished, yum! 

           Always craving good food,
                        Jillian 

Attention peanut butter lovers!  Here is a quick snack or dessert that you can whip up in no time.  It's full of nutritious ingredients like PEANUT BUTTER, almond meal, with an added kick of vanilla protein powder and honey to sweeten the deal!  When all of these ingredients are combined and have time to harden, the texture and taste is just like cookie dough!  You can even add some mini unsweetened chocolate chips to really make it fun too.  

I hope you enjoy this delicious sweet treat!

        Always craving good food,
                                     Jillian

    Oats are a healthy and quick meal that you can eat at any time of day.  There are many ways to add flavor to your oats, whether it's adding dried fruit, nuts, maple syrup, honey, etc.  Here is another fun way to make your oats JAMmin!  This fun recipe can be used with any type of jam or jelly, preferably with no sugar added.  You don't need that extra sugar in your body, the fruit gives you all the sweetness you need to makes these grains taste delicious!  
   
​    This recipe is very versatile, from the jam flavor, to the type of whole grain you have on hand.  You can use a variety of grains in this recipe, rolled oats, steel cut oats, or even quinoa, or quinoa flakes!  Get your spoon ready to have a tasty bowl of Jammin Oats!

Jammin Oats
Makes 4 servings 
​
Ingredients:

• 3 1/2 cups water
• 2 cups of rolled oats 
• 1 teaspoon vanilla extract
• 1/2 cup fruit jam (no sugar added) 
• 1 tsp cinnamon
• dash of salt
• milk (optional)

1.  In a medium size sauce pan, combine water, salt, and oats and bring to a boil. 
2.  Reduce heat to low and simmer stirring occasionally for about 6 minutes, or until oats are tender. 
3.  Remove pan from heat.  Stir in vanilla extract, jam, and cinnamon. 
4.  Serve oats with your favorite fresh fruit topping or nuts for crunch. Finally pour some cold milk on top.
Enjoy!


            Always craving good food,
                             Jillian

Who doesn't love a simple BLT sandwich for a quick dinner or lunch?  However you were eating BLTs before, please just stop it.  It will not compare to this simple flavorful recipe for the best tasting BLT ever.  

The key to constructing this tasty sandwich is by adding Garlic Roasted Bacon and Garlic Herb Mayo.  It sounds fancy and time consuming, but it's actually super simple and takes less time to make. Adding these two simple components will transform your average BLT.  Don't believe me?  Then try it out for yourself.  It's so easy, you will wonder why you never thought to make it that way before! 

Roasted Garlic Bacon

Ingredients:

• 1 package of Bacon (no maple flavored business) 
• 3 cloves of garlic, chopped

1.  Preheat oven to 375 degrees
2.  Lay the slices of bacon on a baking sheet so they don't overlap.
3.  Sprinkle the garlic all over the bacon.
4.  Roast the bacon for about 15 minutes, or until your crisp preference.  That's it!


Garlic Herb Mayo

Ingredients:

• 3-4 tbsp Organic mayo or regular mayo
• 3 cloves of garlic, chopped or minced
• 1 tbsp of your choice of fresh herbs, chopped  (examples: parsley, cilantro, basil, thyme, rosemary, sage, etc.)
• Salt and pepper, to taste

1.  In a small mixing bowl, add mayo, garlic, and fresh herbs.  Add more mayo if you want leftovers for later :). 
​2.  Season with pepper and salt, and stir until all ingredients are mixed together. 

Now the fun part begins, constructing your BLT!
​
To build the best BLT, get your favorite toasted bread and put on a heavy spread of that Garlic Herb Mayo.  Add a fried egg, a couple of fresh tomato slices, 3 slices of Garlic Roasted Bacon, and some fresh arugula or baby spinach.  

Enjoy this simple and delicious BLT!

            Always craving good food,
                                        Jillian

It's time to give beef and turkey a rest. Try something new and exciting in your burger patties this summer!  

Chicken Chorizo Burgers with an Avocado Cotija Mayo is an amazing new take on your average cook-out foods.  The lean ground chicken marries well with the spicy chunks of chorizo that make this burger juicy and flavorful.  Be careful not to over mix the meats when forming the patties though.   You want there to be pockets of chorizo to surprise you as you bite into this delicious burger.  Yum!

The heavenly marriage of these two meats wouldn't be complete without a tasty condiment to bring it all together.   The Avocado Cotija Mayo is a creamy spread that blends a whole avocado with a Mexican cheese, Cotija (similar to feta in texture), some fresh garlic, and a little bit of mayo.  It's a healthy and cooling addition to this unique burger.  

So, be adventurous at your next cook-out, and give these tasty burgers a grill!  You and your guests will not be disappointed. 

Chicken Chorizo Burgers
makes about 8-9 patties

Ingredients:

• 2 pounds of ground chicken
• 1 pound of ground chorizo sausage or chorizo links
• ¼ onion, grated
• 3 cloves of garlic, grated or minced
• Ground Pepper to taste

 

1. Begin by putting the ground chicken and chorizo in a large bowl.  If you have the sausage links, just simply remove the casings from the chorizo sausage (slice with a paring knife and pull off) and add it to the ground chicken. Grate in the onion and garlic. Add fresh ground pepper.
2. Mix the meats together gently, being careful not to over mix. This will create delicious pockets of chorizo in the burgers, yum!
3. Form patties and put your thumb in the middle to create a small indention.  Cook on the grill or a large skillet. Cook on medium-low heat to ensure this burger is cooked all the way through.  Cook for about 6-8 minutes, and flip to cook the other side. 
4. To create this tasty burger, start with a toasted bun (Brioche buns  are excellent!), and add the Chorizo Chicken patty. Top with the Avocado Cotija Mayo and dig in!

Avocado Cotija Mayo
​
Ingredients:

• 1 ripe avocado
• 2 cloves of garlic, minced or chopped
• 2 tbsp organic mayo
• 2-3 tbsp of Cojita crumbles or feta

​

1. Combine ingredients all together in a small bowl.  Mix until it becomes a smooth creamy texture.  

Serve these tasty burgers with some local farm fresh veggies like corn on the cob and a cucumber salad, and you have a delicious summer plate of food to enjoy!

​
                            Always craving good food,
                                                   Jillian 

I can't talk about fava beans without thinking of the movie Silence of the Lambs, haha.  But, I think Anthony Hopkins had the right idea when he ate fava beans (paired with a nice Chianti), because they are the most meaty bean around! 

Fava beans, also known as broad beans, are a great source of protein, fiber and iron.  They have a texture similar to the lima bean, but are more flavorful and meaty.  It's easy to not miss meat when eating this stir-fry, because the fava beans fill you up when paired with fresh veggies drenched in a delicious Natural Peanut Thai Sauce, and served with whole grain rice.  

Another great reason to cook with fava beans is that they are simple to prepare too. They don't need long hours of soaking like most other fresh beans.  Just rinse, cover with lots of water in a sauce pan and bring to a boil, simmer for 30-40 minutes, and fava beans are ready for the eating!

So, if you haven't had the pleasure of eating the delicious fava bean yet, pick up a bag in your local grocery store and try this recipe on for size. I used Bob's Red Mill Fava Beans.  Like all my recipes, this is husband approved, even without the meat :). 

Vegetarian Stir-Fry with Fava Beans
in a Natural Peanut Thai Sauce
serves 3-4

Ingredients:

• 1 1/2 cups of fava beans, cooked
• 1 1/2 cups of greens beans, chopped in bite size pieces
• 1 red pepper, chopped in bite size pieces
• 1 cup of red onion, chopped in bite size pieces
• 1 1/2 cups of whole grain rice, cooked
• 1 tbsp Extra virgin olive oil

Natural Peanut Thai Sauce

Ingredients:

• 1/2 cup of Natural peanut butter
• 2 tbsp Fresh ginger grated
• 4 cloves of garlic, chopped
• 1/2 cup of Coconut Aminos or Low sodium soy sauce
• 2 tbsp Toasted sesame oil
• 4 tbsp Rice vinegar 
• 2 tbsp Honey
• A big handful of fresh cilantro or fresh basil, chopped (optional)
• 1 tsp red pepper flakes, to spicy liking (optional)

​
1.  Cook fava beans and whole grain rice according to the directions on their bag or container.  

2.  Before putting your stir-fry together, prepare your Natural Peanut Thai Sauce by whisking all of the ingredients together in a medium size bowl.  Set to the side while you prepare your stir-fry.

3.  In a large wok, skillet or pan, drizzle in the extra virgin olive oil on medium heat. 

4.  Add the onions and cook until softened. Next, add the fresh green beans and cook for about 5-7 minutes.  I like my green beans slightly crunchy, so I make sure not to cook them to death.  It adds a great texture to this stir-fry!

5.  Then, add the peppers and fava beans. Cook for another 5 minutes until the peppers are a nice bright red color.  

6.  Finally, add about 3/4 of the Natural Peanut Thai Sauce into the skillet, and turn the heat to low. You could use all of the sauce if you would like, but I like to have some leftover to use on salads and other foods during the week.
​
7. Toss everything in the sauce until covered completely.  Serve on top of whole grain rice and garnish with fresh cilantro or basil!  

I hope you enjoy cooking and eating this colorful and nutritious meal with your loved ones!

              Always craving good food,
                                     Jillian 

What do you do when you have a whole head of cauliflower in your refrigerator?  You break out in your happy dance, and get ready to do the mash! No, not the monster mash, the cauliflower mash, haha. 

This is a delicious side dish that resembles mashed potatoes in flavor, but is nutritionally better for your body. The combination of the roasted cauliflower and garlic, ricotta cheese and my favorite, the crispy prosciutto topping to give it that salty crunch, will blow your taste buds away! You and your loved ones will absolutely love this creamy recipe for Roasted Cauliflower Ricotta Mash! 

Roasted Cauliflower Ricotta Mash with Crispy Prosciutto Crumbles
​
Ingredients:

• 1 head of cauliflower, sliced into large pieces
• 5 cloves of garlic, can still be wrapped
• 1 cup ricotta cheese, whole milk
• 1/4 cup extra virgin olive oil
• 5-6 slices of prosciutto
• Salt and Pepper, to taste

1.  Preheat your oven to 400 degrees.  On a large baking pan spread your cauliflower pieces out, as well as your your garlic cloves on to the pan. Bake/roast these for about 30-40 minutes, or until your cauliflower is tender. Meaning you can stick a fork in it pretty easily.
 
2.  While your cauliflower is baking, get another smaller pan, grease it, and lay your prosciutto slices flat on here.  You will put these in the oven too, but just for 10 minutes, or until crispy!

3.  When prosciutto is finished cooking, put it to the side to cool. 

4.  After your cauliflower has finished cooking and has cooled for about 5 minutes, working in batches place the cauliflower in the food processor with the garlic (unwrap the outer layer), ricotta, extra virgin olive oil, and some salt and pepper to taste. Mix altogether until the cauliflower is blended smooth. 
​
5.  Place the smooth roasted cauliflower mash into a large serving bowl and with your hands break the prosciutto into pieces on top of the mash.  Garnish with some fresh basil and you have a beautiful clean and simple side dish! 

                            Much love,
                                     Jillian