Chobani Guacamole.


We love taco night in our house.  Plus, it’s my go-to quick dinner that I know everyone will gobble up.  Tonight my kids had swim practice & my father & I have been tirelessly working on our backyard construction project/re-do.  Finally today, it’s taking shape!  Can’t wait for it to be done & for our parties to start!

This recipe is super easy, adjustable to your taste and protein-packed.  Plus with the crazy price of avocados, it extends them a bit by adding the Chobani.


3 cloves of garlic
1 jalapeño, seeded (if you don’t like it spicy, leave the seeds in if you do)
3 avocados, pitted and the inside scooped out
2 tbl of lime juice
1/4 c of Chobani non fat plain yogurt
1 handful of cilantro leaves, washed
1 tbl ground cumin
1/2 – 1 tsp of cayenne pepper depending on how spicy you like it.  (omit if you don’t like it spicy)
1 tsp of salt (adjust this per taste)

Directions:  In your food processor blend the garlic and jalapeño until finely minced.  Then add the remaining ingredients and blend until smooth.  Adjust the spices to your liking.  Serve immediately.


Chili lime roasted nuts.


Seriously so addictive!  Gluten free, healthy and the perfect pick-me-up snack that is both tangy and a bit spicy.  I love these to serve at an outdoor summer party with some freshly made margaritas.




4 c of raw nuts (You can select whatever nuts you have on hand in your pantry.)  I used macadamia, almonds & peanuts
1/4 c of freshly squeezed lime juice
1 tsp of extra virgin olive oil
1 tsp chili powder
1 tsp of smoked paprika
1/2 tsp of cayenne pepper
1 tsp of salt
Zest from one lime


Preheat oven to 375 degree.  Toss all of the ingredients together in a bowl.

Then spread out evenly on your baking sheet.

Bake for 10 minutes then toss.  Bake an additional 10 minutes or until golden.

Remove from the oven and let cool completely.  Serve them right away or store in an airtight container for 3 months.






Strawberry Shortcake Shish Kabobs with fresh vanilla whipped cream.

Farmer’s Market today yielded a wonderful bounty of strawberries.  They caught my eye immediately and I couldn’t resist.  Once my daughter saw them… her wheels were spinning and she made some wonderful strawberry shortcake shish kabobs, her favorite!  I got to make the whipped cream :)  Such a wonderful, fun dessert idea.

2 pints of strawberries, wash and cut the stems off
1 angel food cake, cut up into cubes


Start with a strawberry and then alternate angel food cake cubes.  Add as many as you like.  You can certainly add other fruit like berries, pineapple, mangoes etc.

Whipped Cream:

1 c of whipping cream
2 tbl of confectioners’ sugar
1 vanilla bean (seeds on the inside only) or 1 tsp of vanilla extract


In your stand mixer, with the whisk attached, pour in the whipping cream and beat.  I typically beat this for about 1 minutes then add the sugar and vanilla.  Beat on medium to high until it takes on a whipped cream consistency.  Serve immediately .

Served on the side as a dip for the shish kabobs.


No Bake, Gluten Free Chocolate & Peanut Butter Dessert/Energy Bites.

I thought it would be fun to do a spin-off of my energy balls with a dessert-ish type of variation.  I made two batches last night (almost gone) and one batch this morning to test the recipe out again.  LOVE them!  They are rich and quite decadent!!


1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy)
1/3 c of dried tart cherries (I’m thinking pitted prunes would also be wonderful – I’ll be trying those next)
3 tbl of roasted unsalted or salted peanuts
1/4 tsp of salt (you can omit this if you decide to use salted peanuts)
1/8 tsp of vanilla extract
2 tbl of shredded and toasted coconut
2 tbl of dark cocoa powder
1 tsp of chia seeds (optional)
1/4 c of chocolate chips (optional)

In your food processor, blade attached, blend all of the ingredients until they form a ball.  Looks similar to dough.  This takes about 1-2 minutes or until completely blended.  I then refrigerated for 10 minutes to chill.  Then roll into balls and store in an airtight container on your counter.


Torta di Mele {Italian Apple Cake}

2 Tbsp olive oil
1 1/3 cups, all-purpose or any gluten-free flour will work (I used almond flour for this recipe)
2/3 c granulated sugar
2 large eggs, room temperature
1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand)
2 tsp baking powder
1 tsp baking soda
Zest of 2 lemons
6 medium apples, cored and peeled


Preheat the oven to 350 degrees. Spray your springform pan with non stick baking spray and set aside.

In your mixing bowl with the whisk attachment on, whisk the sugar and eggs.  Next, add in the flour, milk, baking powder, baking soda and zest. Pour the mixture into the prepared pan.

Peel and core each of the apples. One apple will need to be diced up and dropped into the prepared batter.  The other apples can be sliced in 1/4 to 1/2 inch slices and placed along the top (spiral pattern).  The apples will sink into the batter a bit but the more apples you layer, they will become more visible.  Mist the top of the cake with some olive oil.  Then dust with granulated sugar (about a tablespoon).  This will caramelize on the top giving it a great texture.  Bake for 50-60 minutes or until a toothpick comes out clean.



Gluten Free Chobani Banana Bread.

With some very ripe bananas going soft on my countertop & some unique flours in my pantry – I thought it was time to make a gluten-free recipe for those of you who suffer with a gluten intolerance.

Teff flour is a very important food grain in Ethiopia, where it is used to make a wonderful bread by the name of injera.  It is a very impressive nutritional profile – high in dietary fiber and iron and provides protein and calcium.

I also used Quinoa flour in this recipe, to keep it gluten-free.  Quinoa is rich in essential amino acids and possesses calcium, phosphorus and iron.  Basically this bread is a nutritional powerhouse for your body :)  I would say the texture is a bit grainier than a gluten quick bread but it has a lovely nutty flavor & for me the nutritional value is a huge benefit.


1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand)
1 c of Teff flour
3/4 c of sugar
3/4 tsp of baking soda
1/2 tsp of salt
3 tsp of ground cinnamon
4 overripe bananas
1/4 c of Chobani non fat plain yogurt (you can use 2% as well)
2 eggs
6 tbl of melted I can’t believe it’s not butter (or regular butter)
1.5 tsp of vanilla extract
Optional:  Top the bread with your favorite nut (I used about 1/3 c)


Preheat the oven to 350 degrees.  Spray your loaf pan with a nonstick spray and set aside.

In a large mixing bowl, combine all of the dry ingredients, whisk and set aside.

In your stand mixer, with the paddle attachment, beat the eggs for 45 seconds.  Then add the Chobani, vanilla and melted butter.  Mix.  Then add the bananas and mix until incorporated.  Add the dry ingredients (at once is fine) and turn the mixer on low.  Mix only until blended.  Scrape down the sides and mix again for a few seconds.  Then pour your batter into your prepared pan and bake for 42-45 minutes or until a toothpick comes out clean.

I topped my loaf with chopped walnuts.  You can top it with your favorite nut or leave it plain.  Enjoy!