This is the time of year for a lot of good stuff.  Pumpkins, apples, fairs, comfy sweaters, warm soups.  Some friends and I went apple picking the other day.  Knowing that sometimes having a lot of apples at home ends up in their way to the trash (or compost), we planned a day to make apple goodies.

Today we made apple pies and apple-smothered pork chops.  Holy delicious!


Pre-heat oven to 450 degrees.  I bought pre-made pie crusts from Whole Foods.  We peeled and thinly sliced about 6-7 apples.  Use whatever kind you want.  Mix 3/4 cup of sugar with 1 teaspoon of cinnamon.  Start layering the apple slices in the pie crust.  Between each layer sprinkle your sugar/cinnamon mix.  We used a second pie crust as a cover.  Take the second pie crust out of the tin holder it’s in.  Lay it on top of the made pie.  Let sit for a few minutes.  Once it is thawed, use a fork to pinch edges together.  Use a knife to slice three or four slits in the top.  Bake at 450 degrees for 10 minutes, lower to 350 degrees and bake 30 more minutes.  Serve with ice cream and enjoy!


Pork Chops:

Pre-heat oven to 450 degrees.  We browned the pork chops on each side for about 10 minutes because we had thick ones, on the 2-3 inch side.  We took them out of the skillet and added about 2 cups sliced apples and 1/2 cup of red onion flakes.  Let cook for 2 minutes.  We took them out and added 2 tablespoons amaretto, 1/2 cup of broth, 1/2 cup milk, 1/2 cup butter to the skillet.  Saute for about two minutes with 1/2 cup mustard, scraping the brown stuff from the bottom of the pan to mix.  Return pork chops and apple/onion mixture to the skillet.  Top with a few teaspoons of dried thyme (or use 8 fresh sprigs).  Bake at 450 in the skillet for 10 minutes.  Voila!





2 1/2 pounds of chopped broccoli, brussels sprouts, yellow squash, grape tomatoes, and onion (1/8 of a yellow onion)  #local or #organic options when available

5 tbsp of cooking oil (i used a drop of olive oil and the rest avocado oil)

a few finger pinches of salt (I used Himalania Pink) and pepper to taste

1 lb thin beef 



WTF to do:

Mix the veggies in a bowl with the oil and salt/pepper.  Bake on a cookie sheet for 35 minutes at 400 degrees.

Marinate the meat in a light mixture of the mustard and adobo, adjust to your taste.  Grill on low heat for 7 minutes each side.







I tweaked the recipe that is in Thug Kitchen.

Things you’ll need:

baby carrots, 10 chopped up

garlic powder, a few shakes

ground ginger, a few shakes

broccoli, 1 1/4 cup cut up

frozen peas, 1 cup

vegetable broth, 6 cups

tamari, 1/4 tsp

Soba noodles



What to do with the things you’ll need:

Warm up a pot to medium heat.  I threw some chopped up baby carrots, garlic powder, and ground ginger in a large pot.  (You can totally use a medium one.)  You don’t need oil!  Heat for 2 minutes.  Add vegetable broth.  I also added homemade meatballs that I made yesterday.

Simmer for 15 minutes.  Add broccoli and tamari.  Simmer 2 more minutes.

Cook soba noodles according to directions.  Top with broth mixture and scallions.

Bon appetite!



1 cup red quinoa

2 avocados, cubed

1 hard-boiled egg, cubed

handful of grape tomatoes, chopped

handful of scallions, chopped

one bunch of asparagus

2 tbsp coconut oil

garlic powder to liking

Avocado Oil



Cook quinoa according to package directions.  Sauté asparagus in coconut oil and garlic powder for about 7-9 minutes.  Mix avocados, hard-boiled egg, tomatoes, scallions, and quinoa in medium-sized bowl.  Sprinkle with avocado oil and tamari.  Serve with asparagus on the side.  Pair with some water or a homemade orange/lemon juice.  ¡Buen Provecho!


A great friend put me on to this.  I put my twist to it.

I filled an old sauce jar halfway with uncooked oatmeal.  Added chia seeds, frozen raspberries and blueberries, peanut butter granola, vanilla/berry granola, a bit of maple syrup, and filled the rest with cashew milk.  I put it in the fridge.  After about 6+ hours it was a bit dry still at the bottom, so I mixed it up and added a bit more cashew milk.  This morning it was divine!  I may use a bit less oatmeal next time and a bit more milk to prevent the dryness.

Put your own kick to it.  Use your favorite fruits, your favorite milk, your favorite granola.  Take the chia out.  Use agave syrup.

I can't wait to experiment more!  Put it in the fridge at night and the next day you have an easy breakfast for people on the go!


Grab some spiced apple chicken sausage from your local grocer’s meat section.  Grill it at medium heat about 7 minutes each side.  A little burnt outside means a yummy inside.

Saute some asparagus, cut in half to fit the pan, in olive oil and garlic powder.  Judge it by eye.  If the oil evaporates halfway through, throw some more on there.  I had it at medium heat also while the sausage was cooking.

Throw some grape tomatoes (from your outside compost pile that was not planned) on the side and enjoy!



I started taking these about two months into my pregnancy and continue to do so, for breastfeeding purposes.  I like to think, in addition to my trying to eat well most of the time, that they contribute to my girl’s plumpness and great health at 3 1/2 months.


1 garlic clove, minced

1 heaping tablespoon bread crumbs (or nutritional yeast)

1 heaping tablespoon parsley

1/4 tsp salt

1/8 tsp pepper

1/3 cup shredded cucumber

1 pound ground turkey


sliced cheese of choice, if desired

100% whole grain sprouted burger buns


Mix first 7 ingredients together and form four burgers.  Cook in pan approximately 7 minutes each side on medium heat.  Toast the buns.  Place burger on bun and top with spinach.  Ketchup, mustard, mayo also may be added if you so choose.  Enjoy!