Its that time of year where the grills come out and everyone loves all things roasted, grilled or smoked! I don’t have a grill, but I can sure show you how to make some delicious roasted corn with salsa and fresh cilantro. You can eat with your favorite chips and veggies or do it like me and eat it right out of a bowl. Welcome to the warm season!


Servings: 9 | Serving Size: 1/2 Cup | Calories per Serving: 98


🌽 3 Bags Frozen Corn

🌽 Cayenne Powder & Black Pepper

🌽 8 Tablespoons Salsa

🌽 1/4 Cup Chopped Cilantro


🌽 Preheat oven to 400 degrees.

🌽 Empty the bags of corn onto a foiled baking sheet.

🌽 Sprinkle with cayenne powder and black pepper. Mix well.

🌽 Cook for 20 minutes. Take out and mix well. Cook for another 15 minutes. Mix well again. Cook for a final 15 minutes.

🌽 Empty the corn into a large bowl.

🌽 Mix in salsa and chopped cilantro.

🌽 Serve! Add some avocado to top it off if you’d like!


​Salads can be exciting or simple. You can dress them up or make them a few minute process. They’re can be quite diverse in flavor, but today I am going to share the simple salad I go to when I want something fresh, easy, and healthy. Its good all the basics and its the perfect side dish to any entrΓ©e. Give it a try and enjoy!


Calories per Salad: 67


1/2 Cup Spinach

1/2 Cup Romaine or Iceberg

1/4 Cup Cucumber

1/4 Cup Green Bell Pepper

4 Grape Tomatoes

6 Banana Pepper Rings

1/2 Teaspoon Lemon EVOO

1/2 Teaspoon Colanansi Balsam (Citrus Balsamic Vinegar)

Black Pepper


In a bowl, place the spinach and romaine.

Chop the cucumber, bell peppers, and half slice the tomatoes and banana peppers.

Place the veggies on top of the greens.

Whisk together the EVOO and Balsam. Pour on top and sprinkle with black pepper.

Eat and enjoy!


Cornbread is a well loved dish in the United States. Whether its as an appetizer, side dish or snack, people are addicted to it. This is a recipe that got passed to me by a coworker after I told her how much I loved it! Cornbread Pudding is a little creamier than regular cornbread. Its a different take on the classic dish. This is the simplest recipe, that takes you 2 minutes to get it together. Its cheap, no hassle, yet still delicious. Every time I bring this to a get together, people either ask for the recipe or demand I bring it again next time. Sometimes I add jalapenos to make it spicy, but I wanted to give you the most classic version. I hope this is just as big a hit with you and it was with me. Eat up!


Servings: 20 | Calories per Serving: 141


🌽 1 Box Jiffy Corn Bread Muffin Mix

🌽 1 Can Whole Kernel Corn

🌽 1 Can Cream Style Corn

🌽 1 Stick Butter

🌽 8 Ounces Sour Cream


🌽 Preheat oven to 450 degrees.

🌽 Melt the butter and pour into a large bowl.

🌽 Empty all the other ingredients into the bowl and mix very well.

🌽 Pour into a large baking ban that is at least 2 inches deep.

🌽 Cook for 45-50 minutes or until top is golden brown.

🌽 Let cool and cut into 20 pieces.

🌽 Serve and enjoy!


If you haven’t caught on by now, Indian food is one of my favorite cuisines on the planet. Its flavorful, warm, and just all around delicious! I love some good smashed potatoes or mashed potatoes, but I wanted to add some wonderful Indian flavors this week to meld well with my Murgh Mahkani (Indian Butter Chicken). This turned out fabulous and is the perfect side dish! I hope you enjoy this wonderful abundance of flavors!


Serving Size: 1 Cup | Servings: 10 | Calories per Serving: 128


🌢 5 Red Potatoes (1,278 grams)

🌢 16 Ounces White Button Mushrooms

🌢 1 Medium Yellow Onion

🌢 1 Cup Peas

🌢 1 Jalapeno Pepper

🌢 1 Tablespoon Butter

🌢 Ginger, Turmeric, Cayenne Pepper Powder, Gram Masala


🌢 Start to boil a large pot of water.

🌢 Chop up the potatoes into large pieces and place into boiling water.

🌢 While the potatoes soften, chop the mushrooms, onions, and jalapeno pepper.

🌢 In a skillet on medium heat, add the butter, mushrooms, onions and jalapeno. Cook until vegetables are tender.

🌢 Add the ginger, turmeric, cayenne, and gram masala to your liking to the vegetables. Mix well.

🌢 Once the potatoes are soft, but not mushy, remove them and drain.

🌢 In a large boil, smash together the potatoes with the vegetables.

🌢 Serve and enjoy!


Pasta Salad is a classic dish that we see a lot in the warmer months at BBQs and get togethers. They’re a great way to get a lot of wonderful flavors in one dish! I love a good pasta salad, so I thought I’d start with a classic version and throughout the summer do a couple different takes. Enjoy!


Serving Size: 1/2 Cup | Servings: 10 | Calories per Serving: 133


🌿 4 Ounces Whole Grain Rotini Noodles

🌿 3.5 Ounces Salami

🌿 4 Ounces Mozzarella Pearls

🌿 4 Ounces Pepperoncini Peppers

🌿 3/4 Cup Peas

🌿 6 Pieces Sun Dried Tomatoes

🌿 1 Tablespoon Capers

🌿 1 Tablespoon EVOO

🌿 1 Lemon

🌿 1 Tablespoon Vinegar

🌿 1 Cup Parsley

🌿 3 Tablespoons Basil

🌿 Black Pepper, Red Pepper, and Garlic Powder


🌿 In a medium pot start to boil water on high heat.

🌿 While that is boiling, start to chop the salami into bite size pieces.

🌿 Chop the pepperoncini peppers and the sun dried tomatoes.

🌿 In a large bowl, mix together the salami, pepperoncini pepper, sun dried tomatoes, capers, mozzarella pearls, and peas.

🌿 Pour in the EVOO, vinegar and squeeze the juice from the lemon into the bowl. Mix well.

🌿 Once the water is bowling, pour the rotini noodles in. Stir often so they do not stick together.

🌿 Chop the parsley and basil and sprinkle them along with the black pepper, red pepper, and garlic powder into to bowl. Mix well.

🌿 When the pasta is done cooking, drain and let cool for a few minutes.

🌿 Pour the pasta into bowl with the other ingredients and mix well.

🌿 You can eat it right then or serve cool!


​I am a potato lover. Anyone who says the dislike fries, potato pancakes, or loaded baked potatoes is just doing something wrong in life. They are magical vehicles for delicious and fun flavors, but this week I wanted to bring it back to something basic. With only 4 ingredients and only a few minutes of prep you can snack on these deliciously roasted and spicy wedges throughout the week!


Serving Size: 3 Wedges | Servings: 10 | Calories per Serving: 68


🌢 5 Potatoes

🌢 1 Tablespoon EVOO

🌢 3 Garlic Cloves

🌢 1 Teaspoon Cayenne Powder

🌢 Black Pepper


🌢 Preheat oven to 400 degrees.

🌢 Cut the potatoes in half and then cut each half into 3 pieces, creating the wedge shape.

🌢 Place the pieces on a foiled pan.

🌢 Pour the EVOO over the potatoes and mix with your hands, so the potatoes are coated.

🌢 Finely chop the garlic.

🌢 Sprinkle the, garlic, cayenne and black pepper on top.

🌢 Cook for 30 minutes or until outside is crispy, but inside is soft and fluffy.

🌢 Chow down!


This week’s theme is Middle Eastern food and flavors if you couldn’t tell. πŸ™‚  This is the first time I made falafel and I was so nervous, but it came out great! These are tasty, easy, and healthy little concoctions! Falafel is so versatile and you can make so many dishes with it. I hope you truly enjoy this healthy take on a Middle Eastern classic!  


Servings: 25 | Serving Size: 1 Falafel | Calories per Serving: 42 Calories


🌿 2 Cans of Chickpeas

🌿 1 Large Red Onion

🌿 4 Garlic Cloves

🌿 Lemon Juice

🌿 1 Cup Fresh Parsley

🌿 Cilantro, Coriander Seeds Ground, Cumin, Black Pepper (1 Tablespoon each)

🌿 1 EVOO


🌿 Preheat oven to 400 degrees.

🌿 Drain the chickpeas well.

🌿 Roughly chop the red onion and garlic.

🌿 In a food processor, place the chickpeas, onion, garlic cloves, and spices. Pulse until mixture is smooth  in texture and sticks together.

🌿 Pour the tablespoon of extra virgin olive oil on a foiled cookie sheet.

🌿 Roll the mixture into balls and when you place on cookie sheet roll them in the olive oil. I make them around a golf ball size.

🌿 Once you have finished rolling the mixture into even size balls, cook in the oven for 20 minutes.

🌿 Flip the balls over and cook for another 10-15 minutes.

Done! Each them by themselves, with rice or a yummy pita!