New Twist On Tuna & Pasta

Tuna & Pasta With Cannellini


I love tuna and pasta. It was one of my favorites growing up. There wasn’t a thing my mother couldn’t do with it. I eat it pretty regularly and it happens to even be one of my favorites to eat a sushi as well. I don’t want my tuna recipes to get stale or boring so I am always looking for ways to change things up. I will admit this recipe came at a time I didn’t have much in the kitchen and was too lazy to go to the store. That being said it was one of the most delish made up concoctions I have ever made!!

2 cans Tuna
1/3 organic chopped yellow onion
1/2 can organic cream of mushroom soup
1/4-1/2 can organic cannellini beans (depending on preference)
1/2 table spoon of Brummel and brown
1/2 cup organic broccoli (or any green veggie you prefer i.e. peas spinach)
1lb organic pasta (any kind you prefer)
organic lemon juice
organic red pepper flakes
minced organic garlic
black pepper
organic fresh parsley


1. Boil water for pasta.
2. Preheat oven to 375 degrees.
3. Grease glass baking dish (or any baking dish you prefer)
4. Mix the tuna, cream of mushroom, beans, veggies, garlic, red pepper, lemon juice, parsley, onion and any other spices you prefer together first in the baking dish and let sit (feel free to add cheese too because it is just plain delish.)
5. When pasta is finished cooking, drain and add that to the ingredients in the baking dish.
6. Cover the top of the baking dish with aluminum foil and bake for approximately 30mins.
7. After 30mins remove the aluminum cover and bake for another 10 mins or until the top is light brown.
8. Let cool and serve!

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte



Lately everyone has been drinking fall spiced coffees and other drinks to celebrate the new cooler season. I have been noticing when I try said drinks they taste almost like perfume or potpourri! I sure don’t want to drink that so this morning it occurred to me that I have all of the accoutrement to make a spiced coffee of my own. How difficult could it be really? I am normally a black coffee drinker so an actual “latte” seems too milky to me usually unless I am drinking the coffee as a dessert or some sort of treat. This AM’s coffee turned out better than I even thought and only took me a few minutes to make.


Organic Coffee (I used a light coffee with no particular flavor but if you already have a flavored coffee that would probably add to the mix nicely)
Organic Cinnamon
Organic Sugar
Organic Pumpkin Spice
Organic Honey
Organic No Fat Milk


1. Brew your coffee as you normally do.

2. Once in your cup add the cinnamon, sugar, honey, pumpkin spice and milk to taste.

3. Stir and serve!

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts


Pizza is one food I can eat probably forever. I personally change it up so much that it never gets boring to me. The fact that it can be so carby/greasy/fatty is one of the best and worst parts about it. What can I say I am a New Yorker who loves her pizza and I rest my case! Luckily for me I share an equally impressive love of veggies so when smushing both ideas together to make me a less squishy version of myself when enjoying many a delish pizza I say let’s go for it! I am actually really excited to try this. Cauliflower is super delish! I have made “mashed taters” out of them and a few other potato substitute recipes. A pizza crust is almost like a new frontier.  I found this recipe on one of my favorite food sites



1 large head organic cauliflower (about 4 cups shredded)
2 large eggs
3 cups shredded fresh mozzarella cheese
1 teaspoon dried organic oregano
1 teaspoon dried organic basil
2 teaspoons organic garlic powder
1 cup pizza sauce
12 fresh organic basil leaves
1 organic tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese


1 Using a grater or a food processor to shred cauliflower into crumbles. Reserve 4 cups of the crumbles and store the remainder, if any, in the fridge or freezer for future pizzas.
2 Cook cauliflower in microwave for 8 minutes then allow to cool 10 minutes.
3 Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine.
4 Preheat oven to 450 degrees F.
5 Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
6 Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
7 Broil pizzas until cheese is melted. Remove from oven and let cool.

**You can add any veggies or cheese you like to these pizzas. Don’t be afraid to experiment! I bet they would be good for breakfast instead of toast or potatoes also!!

Banana Honey Dog Treats

Brie's Banana and Honey Dog Treats

Banana Honey Dog Treats

The holidays are as usual a time of giving but can get expensive! A thoughtful gift for someone who you don’t know what to give or for pet lovers is homemade dog treats. I always find it more thoughtful to make a gift. I know we are all very busy this time of year so here is a simple recipe that is healthy for the pooches. Our pets take such good care of us it is only right for us to show them appreciation during the time of year when everyone is spending time with their loved ones.
I found this recipe here at which had a variety of other simple dog treats to choose from. Speaking if that, veterinarians can now offer curbside visits and you might want to confirm the recipes from them if you have a doubt about treating your dogs with these.

2 Cups of Water
2 Organic Bananas Mashed
2 Tbs Raw Honey
1 Tsp Vanilla Extract
1 Organic Egg
4 1/4 Cups Organic Flour (adjust for any allergies)
1 Tsp Baking Powder


1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease 2 large baking sheets.
3. Combine water, mashed bananas, honey, vanilla, and egg in a large bowl.
4. Stir in the flour and baking powder.
5. Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined for about 1 to 2 minutes.
6. Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes.
7. Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.
8. Place dough shapes on prepared baking sheets.
9. Bake in preheated oven until cookies are lightly browned, about 20 minutes.
10. Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.
11. Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.

Potato Tacos

I can never get enough of tacos! Finding new recipes to change up one of my favorite things makes me beyond happy. I know what you are thinking “Potato Tacos!!! Carbs Carbs Carbs!” but some carbs are beyond delicious. You can also add your favorite veggies to this recipe to make them a little different.

4 to 5 medium organic red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
1 medium organic bell pepper
6 pcs sliced jalapeno
4 tablespoons hot chili oil
1 cup chopped organic red onion
1/2 cup medium finely chopped organic green onion
1 cup salsa verde
5 teaspoons taco seasoning mix
8 taco hard shells or 8 small soft tortillas for tacos
2 cup shredded lettuce
2 medium tomato, seeded, chopped
1 cup taco sauce
1 cup queso fresco cheese or Mexican cheese blend

1. Place boil potatoes until tender but not falling apart.
2.In 10-inch skillet, heat oil over medium-high heat.
3. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper, and jalepeno are crisp-tender.
4. Reduce heat to medium-low.
5. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
6. Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

** If you are not a fan of spicy food you can use vegetable oil for the vegettables and take out the jalapenos.

Baked Black Bean Taquitos




I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.






½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing


1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Brussels Sprouts Au Gratin

Brussles Sprouts Au Gratin

Brussels Sprouts Au Gratin



Brussels sprouts are one of my favorite veggies ever, then you add cheese, WHAT!!! This has got to be the best dish ever! I found this recipe and could not be any more excited. The only thing that I would be larges amounts of jalapenos and hot red pepper but I understand that isn’t everyone’s cup of tea. I also know many people may feel a certain type of way about Brussels sprouts but I promise they are worth consideration. I eat them on a regular basis. Once you get over their bad reputation I promise they are quite delish.





1 large organic onion, finely chopped
1 clove organic garlic, minced
2 pounds (about 7 cups, halved) fresh organic Brussels sprouts
1 1/2 cups organic low-fat milk
1 cup vegetable broth
1/4 cup (4 tablespoons) unsalted organic butter or substitute
5 tablespoons organic wheat flour
3/4 cup freshly grated Parmesan cheese
1 tablespoon organic Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon organic dried thyme
Freshly ground organic black pepper to taste
1 1/2 cups grated organic sharp white Cheddar cheese
Paprika, for garnish (optional)
Organic Red Pepper Flakes (optional)
Organic Jalapenos or banana peppers (optional)

1. Heat up a skillet and add the onion to the pan and saute over medium heat for 6 to 7 minutes

2. Add the garlic for the last minute.

3. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.

4. Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise.

5. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes.

6. Drain immediately in a colander for 5 minutes.

7. Transfer to the casserole, spreading the sprouts evenly in the dish.

8. Heat the oven to 375°.

9. Combine the milk and vegetable broth in a small saucepan.

10. Bring to a simmer, then remove from the heat.

11. Meanwhile, melt the butter in a large saucepan.

12. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown.

13. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick.

14. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

15. Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper.

16. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce.

17. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, hot red pepper flakes and jalapenos, if desired.

18. Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown.

19. Cool for about 5 minutes before serving. Makes 10 servings.

Organic Homemade Coleslaw

Organic Homemade Coleslaw

Organic Homemade Coleslaw



I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!





5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.

Healthier Approach to Mozzarella Sticks

Healthier Mozzarella Stick Recipe

Healthier Mozzarella Stick Recipe


I have to admit mozzarella sticks are one of my fave snacks on the planet. They are a classic snack for parties and get togethers.  I could eat them almost everyday I think. That being said they are very not good for you. They are fried, breaded and a bunch of cheese! I found this method the other day and was pleasantly surprised at how deliciously my updated mozzarella sticks came out.



Cheese sticks (you can also use soy cheese sticks and you don’t have to stick to just mozzarella, try whatever cheese you like)
1 package egg roll wrappers (wonton wrappers could be used too but they would be a little less crunchy)
Brummel and Brown (a butter substitute made from yogurt)
Dipping Sauce
Basting Brush

1. Preheat the oven to 350 degrees.

2. Place the cheese on the wrapper by the edge so you can roll up the cheese completely. Before you get to the other end of the wrapper fold in edges to seal the stick. You can use a little water to make sure the ends stick together.

3. Melt the butter (or substitute) so it can easily be brushed on to the sticks.

4. Brush the sticks lightly all around so they will get crisp.

5. Put sticks in the oven for 10 minutes and watch closely so they do not burn and so the cheese doesn’t leak out. The sizes and thickness of your wrappers and cheese will really determine how long your sticks should cook.

6. When finished remove your mozzarella sticks to a plate and add your dipping sauce. Let the sticks cool for a couple of minutes first before trying.  I cut mine in half after plating.

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips


Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!

1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.