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Cook with me 12/17

Gingerbread Baked Oatmeal


  • 2 large eggs

  • 3 Tablespoons avocado oil (or melted cooled coconut oil, or light olive oil)

  • 3 Tablespoons maple syrup 

  • 3 Tablespoons molasses

  • 1/4 cup applesauce

  • 1 ½ cups milk

  • 1 teaspoon vanilla extract

  • 2 1/2 cups rolled oats

  • 1 teaspoon baking powder

  • ½ teaspoon sea salt

  • 2 teaspoon ground ginger

  • 2 teaspoon ground cinnamon

  • 1/4 teaspoon all spice

  • 1/4 teaspoon cloves

Preheat oven to 375ºF and grease an 8×8 or 9×9 baking dish.

  1. In large bowl whisk together eggs, oil, maple syrup, molasses, apple sauce, vanilla extract and milk.

  2. Add in rolled oats, baking powder, spices and salt; stir to combine then transfer to prepared baking dish,

  3. Bake for 35-40 minutes or, until top is golden and middle is set.

Minestrone Soup

  • 2 tablespoons olive oil

  • ½ large white or yellow onion, diced

  • 2 cloves garlic, peeled and minced

  • 2 celery ribs, diced

  • 2 medium carrots, peeled and diced

  • 1 cup (4 oz) mushrooms, sliced

  • 1 medium zucchini, diced

  • 1 (28-ounce) can crushed tomatoes

  • 4 cups chicken broth or vegetable broth

  • 1 (14-ounce) can red kidney beans, drained and rinsed

  • 1 tablespoon dry Italian seasoning

  • ½ teaspoon sea salt (plus more to taste)

  • ¼ teaspoon black pepper (plus more to taste)

  • 4 ounces (1 cup) dry pasta of choice, cooked al dente

  • ¼ cup chopped fresh parsley (optional)

  • Fresh grated Parmesan cheese (optional)

  1. In a large saucepan, pot, or Dutch oven over medium heat, heat the oil. Add onion, garlic, celery, carrots, and mushrooms; sauté for 5 minutes.

  2. Add zucchini, crushed tomatoes, water or broth, kidney beans, Italian seasoning, salt, and pepper. Bring soup to a boil.

  3. Reduce heat to low to maintain a steady simmer. Place lid on the pot and cook 20-25 minutes or until the carrots and celery are tender.

  4. While the soup is simmering, bring a pot of water to a boil. When water boils, add the pasta and cook until pasta is al dente. Drain pasta and set aside until ready to serve the soup.

  5. Remove from heat. If you reserved the beans for adding later, add them here (see note below). Taste and season with additional salt and pepper as needed.

  6. Add cooked pasta to bowls then ladle soup over pasta. Garnish servings with parsley and Parmesan cheese, if desired.

Sheet Pan Chicken and Veggies


  • 1 lb. boneless, skinless chicken thighs)

  • 12 oz whole carrots (~6–8 medium), cut into carrot sticks

  • 12 oz green beans (~2 large handfuls), washed and trimmed

  • 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)

  • 1 medium red onion, cut into wedges

  • 3–4 garlic cloves, minced

  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)

  • 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)

  • 1 tablespoon olive oil or avocado oil

  1. Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.

  2. Toss the chopped vegetables and herbs with oil directly on the baking sheet.

  3. Place chicken thighs on top of the vegetables.

  4. Season chicken and veggies with salt and pepper.

  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.

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