Desserts Made Easy

The Best Granola EVER!

-5.jpgI’ve tried so many granola recipes and after a while of experimenting,This recipe was created! I love the texture the oat flour gives the granola. And the extra maple just carmelizes the oats and nuts giving it an amazing flavor.


4 cups oats

1 cup oat flour

1 cup avocado oil (for a healthier option) or canola oil

1/2 cup chopped pecans

1/2 cup slivered almonds

1 1/2 cup maple syrup

sprinkle cinnamon

1 teaspoon Vanilla Sugar


  1. Mix all ingredients together in a bowl
  2. Pour half of recipe on one baking tray and spread the mixture out as much as you can with a spatula, Repeat with the other half
  3. Place in the oven at 350 for fifteen minutes
  4. Take out the granola and let it cool the place back in a 300 degree oven for 25 minutes (this will cause the granola to harden)
  5. When its done you can cut in to even squares or just break it up as shown in the picture

note-I like my granola a little underbaked and chewy but if you like it more

Entree, You Can do it all on the George Forman

Truffle Chicken


Yes it does taste as good as it looks!!
This Chicken was also grilled on the George Foreman if you can’t tell i love using the George foreman. It gives the perfect crust and is so easy to use!
This dish might look complicated but it is so easy and delicious.
8 dark meat chicken cutlets massages in truffle honey
6 large portabello mushroom cleaned and slices
3 shallots
Balsamic Glaze
Cherry tomatoes and Alpha sprouts for garnish
1.    Salt and pepper Chicken cutlets and massage with truffle honey.
2.    Spray some non stick spray on the George Foreman and put the chicken on for about  6 minutes or till fully cooked.
3.    In a Sauté pan drizzle some olive oil and shallots and portabello mushroom and let it cook down for about 15 minutes add a few drops of balsamic vinegar truffle honey this way they can caramelize. (optional- When the mushrooms are done cooking ad some truffle oil to them)
4.    To Plate- Place the chicken first then the mushrooms and for garnish add the alpha sprouts and cherry tomatoes this brings a fresh component to the dish as well as some color. When this is done drizzle some balsamic glaze over the top
Balsamic Glaze
Just put some balsamic vinegar in a pot and bring to a boil then reduce down to a simmer and let it cook till it has a syrup consistency.


All Truffle Everything


Who doesn’t love truffle?? This dish screams truffle! Shown in this picture is a truffle burger topped with carmelized onions and mushrooms on top.  It is accompanied by a side a with a truffle dressing. If you’re not a truffle fan this can also be made with out all the truffle additives and it would still be delicious!

Truffle Burger

1 pound ground meat (when making burgers its best to not get the extra lean)

1 cup diced mushrooms (shiitake, portabella, baby bella)

1 onion diced

2 Tablespoons truffle oil

1 Tablespoon truffle salt


  1. Sautee onions and mushrooms for about five minutes, let the mixture cool
  2.  Add truffle oil, truffle salt  and sautéed onions and mushrooms to the ground meat
  3.  Mix with a hand glove!
  4. shape in to patties about 1 inch thick and pat them down in rounds about the size of your palm
  5.  Freeze for about 30 minutes to 1 hour (Note- If you wanted to make these ahead of time you can just leave them in a freezer and once fully frozen store in a ziplock bag. Just let them thaw a little before cooking. )
  6. They are ready for grilling ( I cooked these on the George Forman but an outdoor BBQ or a grill pan is also fine.

Cook for desired amount of time depending on how you like you meat;

Medium Well-

3-4 minutes on each side

Well done-

5-6 minutes on each side

Carmelized onions and mushrooms


1 onion slice thin

about 2 cups of sliced mushroom (I used shiitake , portabella and baby bella mushrooms)

3 tablespoons canola oil divided

1 tablespoon red cooking wine

1 tablespoon agave

add truffle salt and truffle oil to taste


  1.  add 1 1/2 tablespoons of oil to a pan and add the onions on a high heat after a minute of sauteing reduce the fire to a medium heat and let onions carmelize without moving them for about 8 minutes
  2. add agave and red wine to the onions and let it cook for another five minutes
  3. when the onions look carmelized and ready put in a bowl
  4. add another 1 1/2 tablespoons of oil to the pan and add the mushrooms
  5. leave mushrooms on a high heat to cook for about 6 minutes
  6. when the mushrooms look ready add the onions and as much truffle salt and truffle oil as you like.

This mixture can go on anything a salad,chicken and in this case a burger. Be careful you might just eat the whole mixture out of the pan with out even getting it on the burger!

Truffle dressing

This dressing is so simple and flavorful it’s going to be a staple in your home!


juice of 2 lemons

2 Tablespoon truffle oil

salt and pepper to taste


  1. whisk lemon juice, truffle oil salt and pepper and add it to your favorite salad!
Appetizers, Entree

Chicken Lettuce Wraps

IMG_1209.JPGThese lettuce wraps are a great appetizer or even main course! This dish is great for kids men and even women that are health conscious. They are fun to eat and look beautiful on a plate. I made these for dinner one night and had some leftover chicken so I bought the cutest little romaine lettuces, They are called “little gems” I am sure you can find them in a specialty fruit store. I just filled up the leftover chicken in these mini lettuce cups as shown in the picture below. You can also serve them for dinner as an entrée in a larger romaine lettuce.


1 pound dark meat ground chicken

1 yellow onion diced

1 red pepper diced

1 cup diced mushrooms (any mushroom works!)

half a large eggplant dice

half a cup carrots (I used shredded but you can used diced)

1 cup of sweet and sour sauce

1 teaspoon on siracha

1 teaspoon  paprika

2 Tablespoons worchestire sauce

romaine lettuce for serving


  1. Sautee onion till translucent add eggplant,carrots,red pepper and mushrooms once cooked add the ground chicken.
  2. While cooking use a fork or a potato masher to separate the chicken while cooking.
  3. Cook on medium heat for about 20 minutes covered.
  4. Let mixture cool a little and serve on the lettuce.
Desserts Made Easy

Mini Apple Galettes


This dessert looks pretty, tastes awesome and is so simple to make!!!

Dont be fooled by the picture!


1 package pre cut puff pastry squares

4 apples sliced in to 1/4 inch thick slices (I used honey crisp apples but any type of apple would work)

1 Tablespoon of Lemon

1/2 cup sugar

1 tablespoon cinnamon

Egg wash: one egg and a tablespoon of water mixed together



  1. Put the puff pastry squares on a lined baking sheet
  2. Mix the apples, cinnamon, sugar and lemon juice together in a bowl
  3. Place 3-4 slices of apples on each square
  4. Brush egg wash over each square
  5. Place in a 350 degree oven for 20 minutes or until fully cooked

Optional- You can serve it  with a store-bought vanilla ice cream and top it with some chopped pecans and cinnamon sugar (as shown in the picture) Or you can top it with butter pecan ice-cream and drizzle caramel on top!





Entree, You Can do it all on the George Forman

Grilled Lemon Salmon



3 pieces 6 oz Salmon fillet

2 tablespoon Olive oil

1 tablespoon Agave

1 teaspoon Mustard

Lemon Pepper and Salt


  1. Sprinkle salt on both sides of the salmon
  2.  Whisk olive oil, agave and mustard and brush the mixture over the fish ( the agave will give that delicious crust on the outside on the fish)
  3.  Grill for 6-8 minutes
  4. Sprinkle on some Lemon pepper  (this stuff is magical!)
  5. Pair it with your choice vegetables or  on top of a salad Enjoy!

Note- I did this on the George Forman but you can always do it on a Skillet,Grill Pan or even on a BBQ just make sure to put a girll mat under so that the Salmon wont fall apart.

Optional- After the fish is done Grilling throw some sliced lemons on there for 1-2 minutes.

Here is just a picture of the Salmon on the George Forman. For fast and easy grilling the George Forman is the way to go! It is a great investment for any Kitchen!



Grilled Sea Bass


Sea Bass With A side of Brocoli Slaw

This dish was literally made in less than 20 minutes and was so delicious!

Sea Bass

2 pieces 6 oz sea bass

1 Tablespoon Miso Paste

2 Tablespoons Sake

2 Tablespoons Kikkoman brand Teriyaki Sauce (I like this brand because the teriyaki is not thick and it is much lighter and healthier)

1 Tablespoon Agave

Broccoli Slaw

1 bag broccoli slaw

2 tablespoons oil

2 tablespoons kikkoman Teriyaki

note-if you do not have this teriyaki use soy sauce and add a little extra agave for sweetness.


  1. Whisk all the ingredients together and coat the sea bass
  2. Let the sea bass sit for at least 30 minutes (I had no time for this so I skipped this step but if you are not rushed for time let it marinade)
  3. Grill Fish on a Grill pan or a George Forman Let the fish get girl Marks about 2 minutes on each side. ( If you have neither of these you can put the fish on broil in your oven so it can get that nice carmelazation on the outside)
  4. Finish it off in the oven on 350 for about 15 minutes
  5. Mean While the fish is cooking saute the brocoli slaw with 2 tablespoons of oil over a medium heat. when the Slaw is cooked add the teriyaki and turn off the heat.(if you add the teriyaki in the beginning it will burn)

Optional when plating this dish place the sea bass on a bed of brocoli slaw and dab a teaspoon of store-bought spicy mayo over the fish as shown in the picture. Enjoy!

This is my favorite store bought spicy mayo.




Balsamic Miso Vinaigrette

1/4 cup Balsamic

1/2 cup Miso

1/2 cup rice wine vinegar

1/4 cup agave

2 Tablespoons Sesame oil

2 Tablespoons Avocado oil or any neutral oil

2 Cloves Garlic


2 Tablespoons chopped ginger

Salt to taste

  • When your short for time and don’t have fresh ginger on hand which is pain to peel and chop you can use the frozen cubes of chopped ginger each cube is One Tablespoon so just use two!

This dressing can be made at the beginning of the week and stored in a container it lasts 7 days in the fridge. You can pair it on any Salad or Fish!


I used it on the Salad shown above which was just

Butter blend salad mix

shredded carrots

silvered almonds toasted in a pan or in the toaster till the have browned edges

shredded carrots and Shredded beets

Chinese noodles for crunch

  • When buying groceries i like to buy shredded carrots and Shredded beets so you can throw together a salad in minutes!




Butternut Squash Soup


On a cold day like today all you want is a hot bowl of soup!

This recipe is easy and loved by Kids and Adults.

You need:

6 cups cut and peeled butter nut Squash

1 Honey crisp apple

1 cup baby carrots

1 onion chopped

1 container imagine vegetable broth

2 Tablespoons olive oil

olive oil or olive oil cooking spray


  1. Chop onion and saute in  a pot with 2 tablespoons olive oil
  2. Place butternut squash apple and carrots on a tray and spray with Olive oil Pam (if you don’t have olive oil Pam you can use regular or drizzle with olive oil).
  3. Roast on 375 for 20 minutes or untill soft (scroll down to see how the vegetables should look roasted)
  4. Add roasted vegetables to the sautéed onion.
  5. Add vegetable broth (till it’s about three inches over the vegetables)
  6. Bring to a boil and simmer for 45 minutes
  7. Puree with an immersion blender or regular blender
  8. Add water to the puree if the consistency is too thick
  9. salt and pepper to taste

Optional- serve with truffle oil as shown in picture!