Yes to Yummy


Greek Salad

January 5, 2014 , Print this page

I adapted my recipe from Ina Garten’s–I added more veggies (yay!) and decreased the amount of dressing and cheese to make it a little lighter to better compliment the rest of the meal. If you’re serving this salad on its own, feel free to add a little more oil and/or feta to make it a bit heartier. You can also add some grilled chicken, fish, or hard boiled eggs–all three would be tasty, too!


Prep Time 20 min
Cooking Time
Total Time 20 min
Yield 4 servings


3 heads of romaine lettuce, chopped

1 pint of cherry tomatoes, halved

1 large cucumber, seeded, peeled, and chopped

1 red bell pepper, diced

1/2 red onion, sliced (optional)

3 ounces of crumbled feta cheese (optional)

1/3 cup of diced calamata olives (optional)

1 tablespoon of dried oregano


1/4 cup of olive oil

1/4 cup of red wine vinegar

2 teaspoons of dijon mustard

1 teaspoon of dried oregano

2 cloves of garlic, crushed

1/2 teaspoon of salt


Put the lettuce in a large bowl. Add the cherry tomatoes, cucumber, and 1 diced red bell pepper, then toss to combine. You can also add the sliced red onion, but I didn’t, because raw onions and I don’t exactly get along.

Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, oregano, garlic, and salt. Once combined, pour over the salad and toss it really well–all of the leaves should be coated to perfection. Let sit for at least fifteen minutes to let all of the flavors meld.

Just before serving, add in the feta cheese (if using), calamata olives (if using), and 1 tablespoon of dried oregano. Toss again to incorporate.

Serve on its own as a vegetarian main or with Pesto-Marinated Lamb and Baba Ghanoush for a tasty Greek meal.

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Zucchini Crusted Pizza with Caramelized Onions

November 14, 2013 Print this page

Simple yet full of flavor, this “pizza” is both fun to eat and super tasty! Feel free to mix and match your favorite toppings to make a unique pie.


Prep Time 35 min
Cooking Time 35 min
Total Time 1 hr 10 min
Yield 2 medium pizzas (3-4 servings)

2 zucchinis (yielding about 2 cups)

1 teaspoon of salt, plus a pinch more for the onions

2 eggs, beaten

2 tablespoons of arrowroot powder, plus more for dusting

2 tablespoons of coconut flour

1/2 cup of mozzarella cheese, plus extra for sprinkling

1/2 cup of parmesan cheese, plus extra for sprinkling

1 teaspoon of dried basil, plus extra for sprinkling

1 teaspoon of dried oregano, plus extra for sprinkling

2 tablespoons of olive oil, divided

1 large onion, sliced


Preheat the oven to 450 degrees and line two pie pans with parchment paper. Dust each with a little arrowroot powder so the crust won’t stick.

In a food processor or with a hand-grater, grate the zucchinis until you yield two heaping cups of zucchini shreds. Toss them with the salt and let sit in a colander over the sink for half an hour so the salt can help the zucchini release some of its water.

Once the half an hour has elapsed, wrap the zucchini shreds up in a cheesecloth or thin dish towel, twist the top, and squeeze out as much water as you possibly can. Your goal is to have the zucchini as dry as possible!

Add the zucchini into a big bowl and mix with the eggs, arrowroot powder, coconut flour, mozzarella cheese, parmesan cheese, dried basil, dried oregano, and olive oil.

Divide the dough in two and put each half in its own pie pan. Squish it down with your hands and spread to all of the corners, making sure there are no bumps or holes.

Bake until golden brown and bubbly on top, about 15 minutes, then flip over and let brown on the other side for another 10-15 minutes.

Remove the pizza crust from the oven and turn it up to broil.

This time, I used caramelized onions to top the pizza. To make them, simply heat up 1 tablespoon of olive oil in a small skillet over medium heat and add the onion. Saute until golden brown and softened, about 10 minutes, sprinkling with salt to help release some of the water.

Top each of the crusts with the onions, extra cheese, and a sprinkle of basil and oregano.

Broil the pizza in the pan until the cheese has melted and is beginning to brown, about 3 to 4 minutes. Remove from the oven, let cool for 5 or so minutes, and then slice and serve with a simple green salad. Eat with a fork and a knife, or just go for it with your hands!

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Ratatouille (Ratatouille Style)

October 26, 2013 , Print this page

What I make to satisfy my need to eat ratatouille after watching Ratatouille for the ten thousandth time in French class.


Prep Time 35 min
Cooking Time 50 min
Total Time 1 hr 30 min
Yield 3 servings as a main dish or 4 servings as a side dish

2 small eggplants (any variety)


2 medium zucchini

2 large bell peppers

14 ounces of tomato paste or plain tomato sauce (about 1 medium can)

2 tablespoons of olive oil, divided

1 small onion, chopped

2 cloves of garlic, thinly sliced

A generous pinch of salt

2 teaspoons of dried thyme

2 teaspoons of dried basil

2 teaspoons of oregano

A good crack of black pepper

Good soft cheese (optional)


At least a half an hour before you want to bake your ratatouille, slice the eggplants into 1/4-inch to 1/2-inch rounds.

Liberally salt the eggplant rounds and let them sit on a baking sheet or cutting board until assembly time, at least 30 minutes. This is to help some of the water get out and make your eggplant tender, not mushy and gushy.

Next, preheat the oven to 375 degrees. Cut the zucchini into 1/4-inch rounds and the bell peppers into 1/4-inch rings.

Set the sliced veggies aside. On the bottom of a 13 x 9 baking dish, mix together the tomato paste or tomato sauce, 1 tablespoon of olive oil, onion, garlic, and the generous pinch of salt. With the back of a spoon or a small spatula, spread it out so the bottom is completely coated.

To assemble, put one piece of eggplant with two or three slices of zucchini and a slice of pepper. Keep going until you run out of space or vegetables…whichever comes first.

Sprinkle the top with the dried thyme, basil, and oregano, a black pepper, and an additional tablespoon of olive oil.

Cut out a piece of parchment paper to fit snugly atop the dish. Stick the ratatouille in the oven until the veggies are tender and beginning to curl around the edges, about 45 to 50 minutes.

If you don’t want cheese, you can stop here. If you’re opting for the dairy, top the ratatouille with your desired amount of cheese (for me, about 10 tiny squares cut from two slices worth) and broil until completely melted, about 5 minutes.

Serve immediately with a large fork and a hungry belly.

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Extreme Chocolate Chili

October 18, 2013 Print this page


Prep Time 24 hr
Cooking Time 2 hr
Total Time 26 hr
Yield 6 large servings

1/2 pound of dried black beans

2 tablespoons of apple cider vinegar

2 tablespoons of your fat of choice (cocoa butter or coconut oil preferable)

2 medium onions, chopped

2 medium carrots, chopped

1 stalk of celery, chopped (optional)

Salt, to taste

2 tablespoons of chile powder (ancho or chipotle preferable)

1 tablespoon of cumin

1 tablespoon of oregano leaves

1/2 tablespoon of cinnamon

1 teaspoon of paprika

1 28 ounce can of crushed tomatoes

3 ounces of unsweetened chocolate


Submerge the beans completely with water and stir in the apple cider vinegar.  Let the beans hang out in their vinegar tub for as long as possible, at least 24 hours and preferably 36 or 48.

Strain off the water and give the beans a thorough rinse. DO NOT save that water.

Wash out the soaking pot and fill it again with water. Bring to a boil, then add the beans and cook for 10 minutes. Strain and set aside while you make the chili base.

Over medium heat, melt your fat of choice over medium heat. Once hot, saute the onions, carrots, and celery (if you’re using it) until soft and beginning to brown, about 8 to 10 minutes. Salt intermittently to help the vegetables start to release some of their juices.

To the veggies, pour in the chili powder, cumin,  oregano leaves, cinnamon, and paprika. Stir to incorporate, then add in crushed tomatoes and the black beans. Increase the heat slightly, bring to a boil, then reduce the heat and cover for 2 hours.

At the 1 hour mark, add in unsweetened chocolate. Finish cooking and top with roasted cauliflower.

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