Nut Pate Stuffed Beets

The Beet! So delicious and good for you packed with folate and manganese. Beets are my all time favorite vegetable and so versatile: salads, hot or cold side dish, appetizers, juiced, pureed or mashed the options are endless. For the Love of Beets!


Serves 4

4 small to medium beets
2 tsp agave
4 tbs walnuts
2 tbs pecans
2 tbs cream cheese
salt, pepper, garlic powder
4 raspberries


  1. Cook beets: trim top and bottom of the beets, leaving the skin one. Place in a glass baking dish with bottom cut side down. Fill pan with about a 1/4 in of water and over with foil. Bake beets at 450 for 40 – 60 minutes, depending on their size. Check beets with a fork, it if pierces easy the are done.
  2. Remove from over and let cool. When beets are cool enough to touch rub the skins off with a paper towel. The faster you can do this the better, if you have gloves, wear them! If not you will dye your hands purple, it will wash out after a few good scrubs 🙂 I’m ok with purple hands, beets are worth it. Hee Hee
  3. Using a melon baller core out the middle of the beets to make room for the nut pate and set beets aside
  4. In a food processor mix: walnuts, pecans, cream cheese, and spices until combined and chopped.
  5. To plate: scoop nut pate into the core of the beet, top with a raspberry and drizzle with agave. Refrigerate for 30 minutes and serve. They will keep overnight as well but the beet will bleed onto the nut pate a bit.

Mushroom Soup

I know a lot of my post start with I love….. 🙂 It’s true I love a lot of vegetables and fun dishes but Mushroom Soup, oh my goodness, it’s a favorite, especially in the winter and homemade! There is nothing better that a homemade cup of soup on a chilly day.


2 cups white button mushrooms, diced
2 cups baby portobello mushrooms, diced
2 cloves garlic, pressed
2 cups cashew milk
2 cups vegetable broth
3 tbs mascarpone cheese
1 tbs white pepper
Parmesan Cheese to top


  1. Sautee white button mushrooms and garlic in EVOO until tender, about 4 minutes
  2. In a blender add vegetable broth, white mushrooms, garlic, mascarpone, puree until smooth. Set aside
  3. Sautee baby portobello mushrooms in EVOO until tender, about 4 minutes
  4. While portobello mushrooms are cooking, heat cashew milk over medium heat in large pot, bring to simmer
  5. When milk is simmering slower add mushroom and broth puree and bring to a boil, stirring consistently
  6. Reduce heat to low and simmer soup about 10 minutes. Add 1/2 of the baby portobello mushrooms and cook 5 more minutes.
  7. Remove from heat and serve.
  8. Top each cup of soup with a few portobello mushrooms and shredded parmersan cheese
  9. ENJOY

Happy Winter Warm Up!!

Berry and Pecan Salad

Sometimes you just need a good salad!!! This one is packed with antioxidants so eat up. I love the color of this salad and the combo of flavors and textures is perfect! It has been my go to salad recipe for the last month, I’m addicted to it. I hope you enjoy.


Ingredients (serves 2)
2 large handfuls Butter Greens Blend
1/4 cup cucumbers, chopped
1/4 cup pecan halves
1/4 cup blackberries
1/4 cup blueberries
1/4 cup pomegranate seeds
1/4 cup blue cheese crumbles, optional
Balsamic Vinaigrette Dressing

Mix all ingredients and toss with desired amount of dressing.

Blackberry Salad

My Favorite Foods

I am a true love of food and cooking! The kitchen is my happy place, I have said this before and will say it again! There is nothing like cooking in the kitchen with Italian music in the background or a holiday parade on TV surrounded by friends and family or alone and singing at the top of my lunges. Big or small meal prep I don’t care, I love it! Experimenting with food and being creative is what I feel cooking is all about. I hardly ever cook the same thing the exact same way twice, variety is always better as far as I’m concerned. Today is my birthday so I thought I’d share some of my favorite foods and dishes:

Roasted Peppers in EVOO with Italian Herbs with Bread!! I could eat this everyday!


Sometimes I will top it with cheese and broil it = YUMMY!

Roasted Red pepper Crostini

Grilling Veggies! This is the best anytime of year, it’s so easy and so delicious!

Grilled Veggies

Fruit!! Especially for breakfast.


Bubbly water drinks! This one below has blackberries, basil, bubble water and a splash of cranberry concentrate! I love my Soda Stream! I mix any juice or fresh fruits in the water for a fun and unique drink. Who wouldn’t want to drink this Blackberry Basil Spritzer, it looks delicious!

Basil Blackberry Spritzer

BEETS!! My favorite every, beet juice, hot or cold I don’t care I love them! This is one of my favorite beet salads with spinach, avocado, quinoa and bleu cheese! Delicious!!

Beet, Avocado, Quinoa Spinach Salad

Veggie Sushi!! Hopefully I will be eating some of this for lunch! I love it!

Veggie Sushi

Happy Birthday to Me!



Healthy Holiday Nut Pate

With the holidays in full swing it can get a little overwhelming with all the parties, shopping, cooking and day to day activities. Remember to make time for yourself and try to stick to your normal eating habits. You don’t have to eat everything that is offered to you. In my office our vendors and customers bring in goodies, you DO NOT have to eat all of it. Everything in moderation! And remember to keep moving, get in an extra cardio session at the gym or take the pups for longer walks after dinner.

Nut Pate with Veggies

My nut pate recipe is an easy health snack to bring to your holiday parties. You can stuff tomatoes, peppers, mushrooms or spread on cucumbers, apples, zucchini or squash rounds, it will go with anything from fruit to vegetables to crackers. Remember to be creative and add your own touch to my recipes. Change out the spices to your favorite or add an extra veggie, just get fresh and creative!

Be sure to check out other healthy Snacks on They have a great website packed with health tips, recipes and great products.

1 cup walnuts, chopped
1 cup pecans, chopped
1/4 cup roasted red pepper, chopped
1 clove garlic, minced
1 tbsp lemon juice
2 tbsp water
1 tsp black pepper
1 tbsp dill weed
2 tbsp basil, fresh or 1 tbsp dried or paste

Additional Ideas: hot sauce, sriracha sauce, red pepper flakes, rosemary, onion or onion powder, pesto, cilantro, any fresh herbs, vinegar, cabbage, carrots, almonds, pine nuts, avocado, hearts of palm, brussel sprouts. Use that creativity! 🙂

Vegetable Options
Baby bell peppers, cut in half, stem and seeds removed
Large cherry tomatoes, core out stem and seeds
Baby mushrooms, stem removed and corned out
Cucumbers, sliced in rounds or sticks
Carrots sticks
Zucchini/Squash, sliced in rounds
Endive Lettuce, stuff each leaf and the end
Apples, sliced
Broccoli Stems, sliced in rounds
Healthy crackers


  1. Add all pate ingredients into a blender. Puree until slightly chunky. Add additional water it the pate is too dry and not blending well.
  2. Stuff tomatoes and peppers with pate.
  3. Keep additional pate in a bowl and serve with other vegetables or healthy crackers.

My inspiration for this recipe came from the lovely ladies of Tone It Up.

Nut Pate


Happy Thanksgiving

Beach Thanksgiving

I love the holiday season! I look forward to visit with family and friends, decorations for Thanksgiving and then Christmas all the lights, its fabulous!

In the spirit of Thanksgiving I’m going to share what I’m thankful for

Thanksgiving Contest - What Are You Thankful For?

Definitely for the 5 listed above: Health, Home, Family, Friends and of course FOOD!

I want to start by saying a huge thank you to my best friend Tiff and husband, you two are ROCK STARS! Without your help my lil sis wedding wouldn’t have been what it was this year and to everyone else that helped set up, clean up, show up, danced the night away, served food and drinks, we had a fantastic and memorable night for my sis and her hubby thanks to all of you! You know who you are 🙂

I’m thankful for:
My Amazing Husband
My Fabulous Parents
My Adorable Sister
My Funtastic Grams Bear
My pups Miles and Frankie
My whole supportive family!
All my amazing friends!
Beets and Pumpkins
Christmas, I love the Christmas Season
My wonderful job and work family
Living in Sunny Florida and all the beauty
Books! Thank you writers for sharing your talent
Music! It’s amazing how we can remember a song we haven’t heard in 15 years 🙂
I could just keep typing but I’ll stop here, just know there’s a lot more!
I am thankful for my life and everything God has blessed me with!

Thank you to all who have entered my life and helped me grow into the person I am today, whether you were nice to me or mean to me it doesn’t matter, Thank You!

I wish you all a very Happy Thanksgiving and Holiday Season!


Fall PUMPKIN Madness!! Pumpkin Energy Balls- Zing Zang Zoom

Pumpkin PUMPKIN Pumpkin!!!! I love pumpkin, in case you didn’t get that, haha! The month of October all my recipes will include….. Pumpkin. My favorite thing about fall is the pumpkin, I’m obsessed with it. So to get the month started I’m sharing my Vegan Pumpkin Energy Ball Recipe! For that afternoon pick me up to get you through your day or a snack on the run.

Pumpkin Energy Balls

Ingredients – Makes about 10 Balls
1/2 cup pumpkin puree
1/2 cup peanut butter (or your fav nut butter)
1/4 cup agave
1 tbsp pumpkin pie spice
1 1/3 cups rolled oats
1/3 cup pecans, chopped
1/3 cup vegan chocolate chips
2 tbsp chia seeds

(Sometimes I add extra vegan protein powder as well, chocolate would go great with this recipe.)

1. Combine all ingredients in a bowl and stir until well blended and sticky.
2. Using a large soup spoon scoop one spoon full at a time and roll between hands gently to form a ball. **Cool hands work best so it won’t stick to your hands as bad.**
3. Continue until mix is gone and refrigerate. Allow to cool 1 hour before consuming. Keep in refrigerator for 1 week.