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Recipes I've Shared:

Portuguese Verde Chili

My take on portuguese caldo verde with a mexican chili twist. I used chicken linguica, but any chicken sausage will work.

Crab Enchiladas Verdes

The most delicious crab enchiladas ever! I like to use the thicker, homemade corn tortillas for this one.

Quinoa Breakfast Bars

adapted from

Very Good (5 ratings)
Thai Inspired Chicken Lettuce Wraps

from the Prevention Magazine Website. This is one of my favorite weeknight meals. It can be made ahead and reheated (just leave out the peanuts) and makes a great lunch the next day.

Quinoa Waldorf Salad

from Clean Eating Magazine (I substituted quinoa for Bulgur)

Mango Coconut water Smoothie

This recipe is from

Apricot Walnut Panini

I found this recipe on the Vegetarian Times website. I made it and it was soooo yummy.

Japanese Soba Noodles

Very good cold for lunch.

Moroccan Chicken with honey, almonds, and apricots

Based on a meal at had at a Moroccan Restaurant in San Francisco.

Chicken Salad

Serve this with lettuce, avocado, and ciabatta bread

Butternut Squash and Chickpea Salad

This recipe was adapted from and it was adapted from It is delicious, as are all their recipes. I have lowered the amount of oil and tahini to lower the fat content.

Incredible! (1 rating)
Zesty Orange Muffin-Cakes

Cupcake-like muffins. Omit the glaze for lower calories. You can substitue the orange flavorings for another flavor like lemon or grapefruit.

Incredible! (1 rating)
Preserved Lemons

A traditonal morroccan ingredient. Used in recipes like Chicken Tagine.

Chicken Tagine with Preserved Lemons

This recipe is out of Claudia Roden's Book "Arabesque". I also created a recipe for the preserved lemons.

Beet Salad with Arugula

Delicious, nutrient packed salad. The oil can be ommitted to reduce the fat content.

Very Good (1 rating)
Roasted Butternut Squash w/Beet Greens

Yummy, healthy veggie sidedish.