Monthly Archives: April 2011

Turkey Breakfast Sausage


4 lbs. of ground turkey
3 tsp. sea salt
2 tbsp. water
2 pinches of thyme
2 pinches of black pepper

Lay out the 4 lbs. of ground turkey on foil on cookie sheet.

Then add the water, salt, and spices. The important thing is to kneed everything into the meat and then make it into a perfect log.

Next wrap the foil around the log and poke holes throughout it.

Bake it at 300 degrees for about 2 hours and check the temperature–should be 165 degrees.

Cut them up into patties and freeze them for a great breakfast treat.



Lemon Garlic Tilapia



4 Tilapia fillets
3 T fresh lemon juice
1 T butter, melted
1 clove garlic, finely chopped
1 t freshly chopped parsley
2 T coconut oil
Pepper to taste


1. Preheat oven to 375 degrees F (190 degrees C). Rub a baking dish with coconut oil.

2. Rinse tilapia fillets under cool water, and pat dry with paper towels.

3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

–Adapted from

Cooked & flavored perfectly!!

Sun Dried Tomato Chicken Bake


2 lbs boneless skinless chicken breasts cut in half or chicken tenders

8.5oz jar of julienne cut sun dried tomatoes

8 garlic cloves, sliced thin

2 tablespoons dried basil

Sea salt and black pepper to taste

Preheat oven to 375.
Place the chicken breasts in a large glass baking dish.
Sprinkle with the dry spices and mix well.
Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.
Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.


*Super easy & flavorful

Baked Apples


Baked Apples

– 6 Apples
– 1/4 cup walnuts, pecans, or almonds
– 1/4 cup Butter (can substitute w/Coconut Oil)
– 1/4 cup natural brown sugar (or better yet, sub. w/ agave, honey or maple syrup)
– 1/4 cup currants or raisins

Core the apples – making lots of room in the center for the stuffing. Mix all of the other ingredients in a small bowl, until well incorporated.

Stuff the center of each apple with the raisin nut mixture, pile it high on top until all of the raisin nut mixture is used.

Butter a rectangular baking dish, and pour 1/2 cup of pure water at the bottom of the pan.

Place the apples in the pan. Bake at 375 degrees for approx. 1 hour – basting with the water every 20 minutes or so.

Each apple can be cut in half to serve 2.

–Bethany Hamilton from her blog:

*SO GOOD!!! It tastes super decadent and yet is still healthy.

Pineapple Sauce


1 bag of frozen pineapple chunks
1/2 c water

Thaw pineapple in strainer with lukewarm water until unfrozen.
Put pineapple and water into blender. Puree.

Pour puree in pot and warm up slowly, stirring occasionally.

–Me πŸ™‚

*Was a great sauce for pork chops and I’d imagine it’d go well with salmon & chicken as well.

Sweet Baked Butternut Squash



* 1 butternut squash (2 pounds)
* 2 tablespoons butter, melted
* 1/4 teaspoon salt
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (I didn’t have nutmeg, so I used pumpkin pie spice instead)
* 1/8 teaspoon pepper
* 6 teaspoons honey


* Cut squash in half lengthwise; discard seeds. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle remaining brown sugar over cut sides of squash.
* Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350Β° for 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender. Yield: 6 servings.

–Adapted from

*Could be a dessert!

Apple Chips


1. Preheat oven to 250 degrees F.

2. Pour 4 cups unsweetened apple juice (I used water) into a large pot. Add two cinnamon sticks (I used ground cinnamon) and bring to a boil.

3. Cut off the top and bottom portion of each apple and discard. Hold the apple firmly, and use a sharp knife to slice into 1/4-inch chips.

4. Add slices to boiling apple juice. Return to a boil and cook for 5 minutes, stirring occasionally.

5. Lift apple slices out of apple juice with a large slotted spoon. Place slices on paper towels to absorb excess juice and pat dry.

6. Spread slices into a single layer on wire cooling racks and place on middle shelf in oven. Bake 30 to 40 minutes (Took me nearly an hour!). Remove from oven when slices are golden brown.

7. Leave apple chips on racks to cool. Serve alone or with a cup of yogurt for a healthy snack. Store any leftovers in an airtight container.