Screen shot 2014-01-30 at 8.29.31 PM1 1/2 cups wheat flour

1/2 cups plus 1 teaspoon unsweetened cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup light vanilla soy milk

1/2 non-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup unsalted butter, melted and cooled

1/4 cup fat-free egg substitute

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.

Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.

Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.

Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.



Screen shot 2014-01-17 at 5.40.24 PMIngredients

6 Cups Cauliflower Florets
1 Cup Cream or 1 Cup Almond Milk
1 Cup Parmesan
½ Cup Bread Crumbs
1 Tbsp. Flour
1 Tbsp. Butter
Salt & Pepper




Preheat your oven to 400°F.

In a large mixing bowl, combine washed and dried cauliflower, cream or almond milk, flour and 3/4 cup Parmesan. Toss to combine.

Pour mixture into a large baking dish, season with salt and pepper and cover tightly with foil. Bake for 30 minutes.

In a small bowl combine 1/4 cup Parmesan and breadcrumbs. Remove cauliflower from oven and sprinkle mixture over dish.

If desired dot cauliflower with 1 Tbsp. butter.

Bake uncovered for 10-15 minutes or until golden brown.


1 lb chicken breast cutlets

kosher salt

freshly ground pepper

1tablespoon olive oil

1 sliced onion

4 crushed garlic cloves

½ cup chopped roasted red peppers

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

1/4 teaspoon cumin seed

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 tablespoon honey

¼ cup raisins

½ cup 2% Greek yogurt

½ lemon

slivered almonds, if desired.


Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.


1 tablespoon butter

2 sliced shallots

5 sliced garlic cloves

kosher salt

1 cup 2% Greek yogurt

¼ cup cream cheese

¾ lb chopped smoked salmon1 lb whole wheat fusilli

freshly ground pepper

poppy seeds

sesame seeds


Melt 1 Tbsp butter in a skillet over medium-high heat. Add 2 sliced shallots and 5 sliced garlic cloves. Season with kosher salt and cook until translucent, about 5 minutes. Decrease heat to low; add 1 cup 2% Greek yogurt and ¼ cup cream cheese. Stir until melted and combined (don’t boil). Turn off heat and add ¾ lb chopped smoked salmon. Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb whole wheat fusilli until al dente. Remove pasta from water with a slotted spoon and transfer directly to skillet with sauce, letting some cooking water cling to pasta. Toss together (off heat) and add a few more splashes of hot cooking water for a looser sauce. Divide pasta among 4 or 5 bowls; top with freshly ground pepper, poppy seeds, sesame seeds, and capers.


1 avocado

1 cup fresh mint leaves

½ cup 2% Greek yogurt

½ seeded jalapeño

juice of ½ lemon

1 tsp kosher salt

½ tsp freshly ground pepper


Puree the avocado, mint leaves, Greek yogurt, jalapeño, juice of lemon, kosher salt, and  ground pepper in a food processor.

Serves 4.


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1/2 apple (green is lower in sugar)

4-5 carrots well scrubbed, tops removed, and ends trimmed

3 fennel stalks with leaves and flowers

1/2 cucumber well scrubbed, peeled if it is not organic

1 handful of spinach

1-inch chunk ginger root


Cut produce to fit your juicer’s feed tube

Juice apple first and follow with the other ingedients

Stir and pour into a glass and drink it as soon as possible.


Keep Alzheimer away with zinc-rich foods such as ginger root, parsley, and carrots.


1 handful of parsley

1 dark green lettuce leaf

3 carrots, well scrubbed, top removed, and ends trimmed

1 apple

2-inch chunk ginger root


Cut your produce to fit your juicer’s feed tube.

Wrap parsley in the lettuce leaf and slowly push them through the juicer

Juice all remaining ingredients

Stir and pout into a glass and drink as soon as possible.