Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!









1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs


Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.


Winter Bounty – Citrus Salad


We have been hosting Life Group (bible study-ish) at our home every Tuesday for a few weeks now. I like it because there is always some sort of dinner involved which means that we get to gather around the table and  make meals they are never fussy or elaborate, they are just simply delicious. I crave this sort of thing, meals with people who I enjoy being around. I soak it right up – in our home, sharing our walk with the Lord, and the lives that we are living –  yes dirty dishes and all, I enjoy it all. This salad will join us this Tuesday, I love sharing meals with them and sharing my love and respect for food with them, I  feel like an educator. This salad is simple.  Crisp leaves of romaine lettuce, tuscan kale, pink grapefruit, sweet blood oranges,  with crispy avocado. This salad is filled with textures, fragrant, and exploding with a perfect combination of sweetness and tartness… I know what you’re thinking salad in the winter?! But in the winter if we can call Southern California winter…a real winter. In the winter you can find some of the best citrus. My father in law grows some of the best tasting blood oranges and I get to enjoy them in the winter. Feel free to add your favorite protein to this salad. I paired it with a beautiful cut of salmon.



Citrus – Avocado Salad
2- pink grapefruits
1- blood orange
4- cups of romaine
2- cups of tuscan kale

2 tbsp of extra virgin olive oil
3 tbsp of Greek yogurt or coconut cream (coconut cream for paleo)
Left over citrus juice
Sea salt & pepper

Avocado Wedges
1 cup of almond meal
1 teaspoon of sea salt
1 egg
1 firm ripe avocado wedged


Segment the citrus and remove all skin and white pith. Do this over a bowl to collect any juice that drips. In a large bowl combine the greens and citrus
Preheat oven to 450 degrees line baking sheet with parchment paper. In a shallow bowl mix the almond meal, salt and pepper. In another bowl whisk the egg. Peel and cut avocado into 1-inch wedges. Dip avocado in egg mixture and then into the meal (repeat) and set on the baking sheet. Bake until toasty brown, 8-10 minutes. Remove from oven and let cool.
Make a dressing with the remaining juice, yogurt it coconut cream, salt, and pepper and whisk until combined and creamy.
Dress the salad with the dressing and top with the crispy avocado wedges. enjoy!

Shepard’s Pie + Practicing Thankfulness

Happy Monday! Hope that you are all ready for Thanksgiving! Thanksgiving is one of my favorite Holidays, I love to share the table with family and share stories of Thankfulness. I have been cooking Thanksgiving dinner for the last 3 … Continue reading

My Mother’s Kitchen – Caldo De Res

California seems to have skipped fall and gone directly into winter, temperatures have dropped as low as 30 degrees at night…I understand that 30’s might not be cold at all in other parts of the country, but in California that’s freezing. Caldo de Res, Mexican beef soup, is perfect for these unusually chilly nights. It’s the ultimate comfort food – soothing, soulful soup, a hearty beef broth flavored with aromatic vegetables and herbs. This one was prepared in my mothers kitchen! I am blessed enough to have a mother who can make magic in the kitchen and who has used her skills to bring her family to the table time after time. I was one of those kids who grew up with a mother who prepared wholesome food regularly. She taught me the power that lies in cooking and sharing of meals. In my mother’s kitchen, meals are prepared with the love and care that my mother learned from my grandmother. This dish celebrates the traditional dishes of my childhood and my mother’s devotion to her family.

Ingredients – Beef Stock

2 lbs of beef shank bone in
4 garlic cloves
1 sweet onion
2 bay leaves
1 tbs of pepper corn
Sea salt to taste
1 cilantro bunch


  1. Heat oil in large, heavy-bottomed pot and brown meat  all sides, about 15-20 minutes.
  2. Add water, and all ingredients mentioned above, cover and simmer 1 hour, or until meat is tender
  3. When meat is tender I like to remove the meat and put it aside, I like to let the broth cool down so all the fat rises to the top solidifies. At this moment I remove that layer of fat and discard it.
  4. You will now have a flavorful broth free of any unwanted fat

Ingredients Part 2- Vegetables

2 -sweet corns cut in half
1 cup of fresh green beans
2 – Chayotes (Pear Squash) wedged
3 – carrots, peeled and cut
1 – small cabbage wedged
1- small bag of frozen yuca-root
2- plantains peeled and cut
5- small potatoes cubed skin on
2 tbsp of fresh Mexican oregano

  1. Bring broth to a boil and add a garlic clove, oregano, and some more cilantro
  2. Add the sweet corn and yuca-root to the broth and cook for 5 minutes
  3. After 5 minutes add the cabbage, carrots, potatoes, plantains, green-beans,and chayote to the broth
  4. Taste and adjust seasoning to your liking
  5. Garnish with cilantro. Serve with lime wedges, fried chili, avocado, and warm corn tortillas.
  6. All ingredients except for the yuca-root and plantain are local and organic.

For a traditional bowl of caldo de res, vegetable size matters, rustic is best. Traditional Caldo de Res does not have plantain and yuca-root but I grew up with a Mexican-mother and a Honduran-father. This is two cultures coming together!

You can adjust the veggies to make this paleo and whole30!

Pumpkin Risotto

The air is getting crisper and nights are getting longer, its sign that fall is on its way but those are the only signs because summer is still lingering; I patiently wait. Summer in October? you ask… yes! I know this because my garden still has tomatoes and I’m still wearing tank tops and flip-flops, for a girl who has spent most of her life in California fall is a fleeting moment that I absolutely enjoy and try to take in as much as possible! I’m a sucker for pumpkin anything. Seriously just ask the people at my Trader Joe’s. They got smarter and decided to have a whole shelve dedicated to all things pumpkin – pumpkin-coffee, pumpkin butter, pumpkin chai, pumpkin loaf mix, pumpkin chocolate, and so much more…I of course had to have one of each 🙂 I think it makes me feel closer to the season which is why my kitchen becomes a solace for all things fall.  But nothing makes me as happy as pumpkin risotto! The warm and decadent rice perfectly tender to the tooth is rich and fragrant with the spices of fall.

Risotto is one of those dishes that can easily intimidate a cook but it’s very easy to make. There are two simple rules NEVER add all the liquid at once and be PATIENT. On one of my trips to a local farmers market I picked up a jar of freshly made pumpkin puree if you have access to freshly made puree buy it! If you don’t I highly encourage you to make your own its very easy! Of course you can use can puree (I like the Trader Joe’s one) but you have not had pumpkin risotto unless you try making it with the fresh stuff!

Yield: Makes 6 first-course servings

1/4 cup (1/2 stick) butter
1/2 cup of pumpkin puree
2 (2 1/2- to 3-inch-diameter) pumpkin cut into 1/4-inch cubes
1 1/2 cups chopped white onion
1 small shallot chopped
1 garlic clove finely chopped and smashed
1 cup arborio rice
3 cups low-salt organic chicken broth or vegetable broth
1/2 of good parmesan cheese, grated
2 sage leave
1 rosemary spring
1 french tarragon spring
Sea-salt to taste
Pepper to taste

Baby arugula

Place broth, sage, pumpkin puree, and rosemary in a pot to simmer and keep at a low simmer. Melt the butter in a large heavy saucepan over medium heat.  When it is melted add the pumpkin cubes and cook for about 5 minutes, add the onion, shallot, and garlic and cook until translucent, another 4 minutes.  Add the rice and stir for about two minutes so it can absorb the butter and toast a bit. Add one ladle of stock and stir constantly until absorbed. In the last few minutes add the Parmesan and stir in. Repeat this process until risotto is slightly al-dente, definitely not soupy or mushy. Serve immediately and top with arugula and the remaining cheese.

Thai Basil Noodles

I am gentle cook one that believes that food goes beyond what sits on the plate. The delight that comes from placing a hand-selected seed into the soil and watching it grow and eventually make its way into my kitchen is like no other. My garden has been producing some wonderful herbs and produce – basil, rosemary, peppers, squash, salad blends, and so much more. This dish is the perfect solution for a garden exploding with thai-basil.

If you love Asian food but have been afraid to try making some of your favorite dishes at home, this dish is perfect and once you have all of the ingredients it takes less than 15 minutes! Healthy, full of flavor, and fresh!


  • 3 cups of fresh Thai-basil
  • 1/2 Sweet Onion Chopped
  • 1/2 Shallot Chopped
  • 1 garlic clove finely minced
  • 1/2 tbsp of grated ginger
  • 1 small packet of Vietnamese Rice Noodles ( cook them according to package instructions)
  • 1 cup of dried shitakee mushrooms (soak in warm water for 15 minutes)
  • 1 tbsp of fish sauce
  • Dash of rice vinegar
  • Juice of 1 lime
  • Low sodium soy sauce to taste
  • 1/2 tsp of crushed chili
  • 1 tsp of brown sugar


If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Soak for as long as the package instructions require. Do the same for the mushrooms. When they are soft drain and cut into strips.

Stir together soy sauce, rice vinegar, fish sauce, brown sugar, lime juice, chili, ginger, and garlic stir until sugar is dissolved. Set aside.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic, onions, shallots, and some of the basil (the basil will infuse the oil); saute 30 seconds. Add mushrooms, drained noodles, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.

Sesame Oil Baked Chicken

“This is one of my  favorite chicken recipes!”  I can’t help it. I like chicken! I like it even more now that I get it from a local farm a few miles from my home. I like knowing that I play a part in supporting small sustainable farms. I like chicken –roasted, baked, grilled, stewed, and in every other cooking method under the sun. This recipe is easy and perfect for a quick dinner, baking up a batch of  drumsticks covered in a delicious, simple mixture of sesame oil, honey, and soy sauce couldn’t be easier.


  • 1/2 low sodium soy sauce
  • 1/4 sesame oil
  • 1/2 organic local honey
  • 1 tbs grated ginger
  • 1 garlic clove, minced or garlic-pressed
  • 1 green onion, finely chopped
  • 1 Tbsp. honey
  • 1 Fuji apple, grated
  • Black Pepper to taste
  • 1/2 tbs of Sriracha


Place all ingredients in a large ziploc bag including the drumsticks and let them marinade for 15 minutes.

Preheat oven to 400 degrees. Line a rimmed cookie sheet or baking dish with parchment paper. Place chicken on sheet, sprinkle with pepper, and bake for 15 minutes.

Pull chicken out of the oven and pour sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place chicken under broiler on top rack, so it gets golden and crispy looking.

Garden to Fork – Basil Pesto

A basil explosion has taken place in my garden. This heat that we are experiencing in the “fall” here in California is pro-longing our summer harvest. I harvest baskets full of this stuff. So what does one do when your garden is rampant with all sorts of basil! Well, you make pesto of course.


Bring out the food processor and throw a handfuls of basil and pine nuts into a food processor with a garlic clove. Add a handful of really good Parmesan and some freshly squeezed lemon juice and some zest. Yes, lemon! The lemon brightens and makes the pesto lighter. Bring out the best olive oil and drizzle over the fragrant and bright pesto.

Because of our bountiful bushes I was able to whip up a hefty batch leaving me enough pesto to fill up three mason jars. I’m lucky I know. I am thinking of freezing it and making more pesto to take advantage of the bountiful harvest before it’s gone for the winter.  So far we have eaten it, marinated with it, explored the world of sandwiches,  turned it into an appetizer, shared with friends,  and ate it with warm pasta.

DIY Basil Pesto
A great recipe to make with fresh basil from your garden before winter


  • 2 C. fresh basil leave
  • 1/4 C. extra virgin olive oil
  • 1/4C. pine nuts, toasted (or walnuts)
  • 1/2C. grated Parmesan cheese
  • 1 large garlic clove, minced 1/2 lemon zest and a squeeze of juice
  • Dash of fresh pepper


Blend all ingredients in the food processor, add the lemon juice and finish it up with olive oil. If you don’t have a food processor do not be scared check out this video. I have made pesto this way before and it does not disappoint.


Summer Harvest – Homemade Pizza

Pizza is one of my all time favorite foods and luckily for me my husband feels the same way. Homemade pizza has been on my mind for what seems like years. I love the idea of making dough from scratch, waiting for it to rise, and topping with all sorts of goodness. There are some things in life that you can’t have too much of. Pizza! is one of them.

As of late, my edible garden has been on steroids specially the basil and tomatoes. So it was only natural that I’d make pizza. I am new to gardening but I am already reaping the benefits of it. I am absolutely in love with growing my own food it’s so gratifying. Yesterday I threw  together a quick pizza lunch with a huge handful of basil and tomatoes. Topped it with creamy mozzarella and monterrey jack, Italian oregano (from my garden), lots of garlic (from my garden) fresh basil, and fresh tomatoes, how could this pizza go wrong? And you know what? It turned out just fine. Actually better than fine–it was delicious. The crust was a great medium-thin thickness, chewy in the middle and crisp on the outside, and the simple combination of ingredients made this pizza sweet, fresh, and light! We enjoyed it with a cold Orange Wheat Hanger 24 brew.

I used this recipe if you try it let me know how it goes.

I like my Pizza  a little over done. I like crispy pieces of cheese and a slightly toasted crust! Which was handmade and seasoned with rosemary, black pepper, and garlic!


  • 1 ball pizza dough, rolled out for 1 10-12 inch pizza
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup crushed tomatoes
  • 1/4 cup fresh basil leaves
  • 1 tbsp of finely minced oregano
  • 1 garlic clove thinly sliced
  • 1/2 of cherry tomatoes
  • 1/2 pound fresh mozzarella, torn into small chunks
  • 1/4 pound of Monterrey Jack
  • Red pepper flakes, to taste