Christina’s Soyaki Rice Bowl

This is a quick yummy macrobiotic meal (whole grains supplemented by seasonal vegetables). I have found it is important to eat seasonal vegetables and grains especially during the winter months as it helps fuel our bodies naturally and keep warm : ). If you have the grains and squash cooked ahead of time (leftovers or plan accordingly) this will take 5 minutes to assemble.



Dedicated to my dear friend Christina who introduced me to “The Kind Diet”, made me buy some TJ’s Soyaki sauce, whom I can have endless phone and trail riding conversations with about food and take 2 hour grocery excursions to the Korean market with. : )


This is a simple, 3 component meal. We eat this many nights, trading out collards or swiss chard for the greens, barley for the grain or sweet potato for the squash.

Grain: I cook our grains in a rice cooker; add grains (rice, barley, quinoa etc….) and water, turn on and its ready in 15-30 minutes. I do about 1 cup dry brown rice+ 2 1/2 cups water, turn on and check after about 20 minutes to stir, add more liquid if needed and let continue cooking. Sometimes I throw a bouillon cube in for instant flavor.
Greens: Bok choy is a tender, sweet green. Clean, place in a large saucepan with 1/4 cup water and steam for 2 minutes or until slightly wilted.
Squash: Winter squash is a sweet, satisfying accompaniment to the nutty brown rice and tender bok-choy.  Cut a butternut or acorn squash in half, scoop out seeds, (wash seeds and toast in oven with olive oil and salt for a crunchy topping) and bake at 320 degrees for about 2 hrs or until tender and sweet.

Assemble all in bowl, drizzle some Trader Joe’s Soyaki  (a $2.99 bottle of SUPER deliciousness) over the greens and enjoy!

Crumbly Cornmeal Biscuits with Fried Eggs and Peppered Bacon

I modified this recipe slightly from Baking Illustrated’s Buttermilk Biscuits. They turned out a bit crumbly because of the cornmeal I think, but delish none-the less!! Perfect with a farmer’s market salt & peppered fried egg and smokey bacon. A typical Saturday morning with a homemade cinnamon cappuccino, 2 pups at our feet and ‘Top Chef’ on Hulu…



Chewy, Salted Pretzel Rolls

These are A-MAZING. They are mouth-watering, “mmmm” inducing after each bite. Try them for burgers, sandwiches, roasted veggies, BBQ or even plain…awesome for so many things! They are chewy and yeasty like a giant pretzel but with more flavor from the wheat and crunch from toasting and a sprinkle of kosher salt. Wegmans inspired me with the idea of a pretzel roll so I played around with Baking Illustrated’s “Soft Pretzels” recipe to create these.


You’ll need:

  • 2 tsp. instant yeast
  • 1/2 cup honey or agave
  • 2 tsp. salt
  • 6 cups flour (we do 3 bread flour (needed for chewy factor) and 3 milled whole wheat, which gives them an awesome texture and taste)
  • 2 cups warm water (about 110 degrees)
  • a 12 inch skillet
  • 5 tbl baking soda
  • kosher salt for sprinkling

2 Hour Rise time
Quick Boil
Bake 15 min.

Mix yeast, honey, salt, flour and water in a mixer.
With the dough hook, knead the dough at low speed until a smooth, elastic ball forms about 5-7 minutes.
Place dough in a oiled bowl and spritz top of dough with olive oil as well. Cover with plastic wrap and let rise until doubled in size about 1 hr. Deflate, cover and let rise again about another hour.
Preheat oven to 450 degrees.

Bring about 6 cups of water and the baking soda to a boil in a 12-inch skillet. Divide dough into about 14-16 rolls, buns or pretzels (or a few of each!) and place 2-3 at a time in boiling water, using a slotted spoon to flip after 30 seconds. Place on baking sheet:

Made with: Half bread flour, Half milled wheat
Made with: All bread flour
Pretzel shape

Sprinkle with kosher salt (or sesame/poppy seeds), use a sharp knife to slice an X, and Bake 12-16 minutes or until well browned:

Half bread flour, half milled whole wheat (by far our favorite- chewy, tasty, yeasty with a great texture…)
All bread flour; a little bland

We let them cool enough to cut, and then toast on the grill or in the oven till crisp for our burgers, BBQ, chicken sausages etc.


Chicken or Turkey (?) Burger with Avocado, Hot Pepper Jam and Cheese on Pretzel Roll

Crockpot Refried CowgirlBeans 12¢ a serving

These are one of the easiest, tastiest, healthiest, most versatile things you can make AND save money.

1 can of refried beans about $1.19, four servings.

1 Crockpot full of refried beans about $6, fifty servings. (You can freeze or can the extra).

We use refried beans in Enchiladas, Quesadillas, Breakfast Burritos with Eggs, with Rice, Fried in a skillet with Parmesan to make little patties, on Big Green Salads with salsa and cheese….



Key Lime Pie Tartlets

I made these for a get together with some friends and they were a huge hit. I had AJ try the filling as I was making it because he is more of an authority on key lime pies than I, and he said “Mmmm, that’s really good, but I thought you were going to make something healthy to take?”. By my smile/smirk he construed he should then ask, “What’s in this?”.  At the party, one friend ran over to her husband after trying a bite and said “Oh my gosh taste this, you won’t believe whats in it!” Another was thrilled he could eat his favorite dessert for under 150 calories.
Try making this once, don’t be put-off by unfamiliar ingredients. You’ll thank me, because you can have your pie and eat it too.