Guacamole Guacamole is perfect for snacking or topping some of your favorite dishes. I see guacamole being sold in grocery stores and sometimes I want to give in a buy it but then I remember how easy and tasty it is to make it at home. Not only will it be fresh but you know exactly what ingredients are going into it.

Home made guacamole only takes 10 minutes to make and you can squeeze some lime on it and stick in the the fridge for a few days – so get cookin!

Home made guacamole

Home Made Guacamole
  • 1 hass avocado
  • ¼ shallot, diced
  • 4-5 cherry tomatoes, diced
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • ½ tsp olive oil
  • ½ Tbsp lime juice
  1. Place avocado into a bowl and mash with a fork
  2. Add the tomatoes, shallots and garlic into the bowl and mix
  3. Add the remaining ingredients, adjusting the salt, pepper and lime juice to taste



IMG_0857Fajitas are one of my favorite items on Mexican restaurant menus, so when I came across these oven chicken fajitas, I knew I had to try them out. Obviously you can’t replicate the sizzle of restaurant fajitas, but you sure can replicate the smell and taste.

The original chicken fajita recipe calls cooking the chicken and veggies together in the same baking dish but I would suggest cooking each separately for 20 minutes before mixing them together to avoid a soggy dish.  If you choose to use this method make sure to  season your veggies with salt, pepper and some olive oil and season the chicken with salt and pepper.

Top these babies with some home made guacamole, sour cream and cheese to complete the dish.

Fajita vegetablesChicken fajitas


Butternut squash and black bean sliders
Butternut squash and black bean sliders

I always admire those who can make a good burger, especially a veggie burger.  It always seemed so daunting to me to attempt to make America’s favorite meal at home because I know everyone, myself included, would be comparing it to their favorite restaurant burger. Regardless of my irrational fear, I decided to tackle making a veggie burger and since it’s fall, butternut squash and black bean sliders seemed appropriate. I paired them with sweet potato fries and was very satisfied.

These butternut squash sliders weren’t difficult to make, but I did have a hard time getting them to keep their form while cooking. I would suggest adding an additional egg and doubling the breadcrumbs to help the slides keep their form.



Sweet potatoes are my favorite; I could eat them all day everyday. They’re so versatile in that you can bake them, fry them, mash them – you get the idea. I typically just bake these bad boys but this time around I decided to do something different and make fries out of them – which went really well butternut squash sliders.

Sweet potato fries only require a few ingredients and an oven, so let’s get to the quick and easy recipe. IMG_0816 IMG_0817

Sweet Potato Fries
  • Sweet potatoes
  • Wegmans basting oil
  • Salt
  • Pepper
  • Garlic powder
  • Paprika
  1. Preheat over to 375 degrees F.
  2. Wash and peel the sweet potatoes. You could keep the skin on if preferred.
  3. Slice sweet potatoes into ½ inch thick slices.
  4. Place in a baking dish and drizzle with the basting oil and season with salt, pepper, garlic powder and paprika to taste.
  5. Toss everything together and place in the over for 30 minutes or until tender.
  6. Broil on low for 5-10 minutes until browned.



Greek pitas with chicken and Greek salad
Greek pitas with chicken and Greek salad

I love easy all in one dishes and these Greek pitas with chicken perfectly fall into that category; all you need to do is chop up some veggies, slice chicken breast, put it in the over and serve! This dish is filled with nutrient packed veggies and colors so you don’t have to feel bad about indulging and have an extra serving. To keep the Greek theme, I served these pitas with a traditional Greek salad.

The original Greek stuffed pita recipe says to cook the veggies and the chicken together in the same baking dish but I would suggest cooking both separately before mixing them together.  As the chicken bakes it excretes lots of drippings which would make the veggies soggy – not my cup of tea. To avoid that I placed the veggies and chicken in separate baking pans and baked them individually for 25 minutes before combining them into a single baking dish for the remaining 30 minutes (at which point I added the sauce). If you choose to use this method, I would suggest seasoning your veggies with salt, pepper, oregano and some oil and seasoning the chicken with salt and pepper.

Greek roasted vegetables

Greek roasted vegetables with chicken


Greek Salad with Feta Cheese I love Greek salad. It mostly consists of basic ingredients, and a few specialty ones, it’s light and oh so tasty. I always find myself ordering this salad at restaurants but for some reason I don’t make it at home – that had to be changed!

I had most of the ingredients in my fridge already, so making this salad was a no brainier.  All that you need to do is chop up all of the veggies, toss with the dressing and enjoy, it’s really that easy!

Note: I added bell peppers since I had them on hand but they’re definitely not a must. You could also add some romaine lettuce to this dish.

Greek salad ingredients

Greek Salad

Greek Salad
  • Salad Ingredients:
  • 2 vine ripe tomatoes, cut into chunks
  • ½ red onion, thinly sliced
  • ½ cucumber, cut into chunks
  • 1 small red (or any color) bell pepper , seeded and cut into chunks
  • ½ cup Kalamata black olives
  • Fresh parsley to taste
  • Feta cheese to taste
  • Dressing Ingredients:
  • 2 Tbsp avocado oil
  • 1 tsp red wine vinegar
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • Salt and black pepper to taste
  1. Place tomatoes, red onion, bell peppers, cucumber, kalamata olives and parsley if using into a serving bowl.
  2. Combine dressing ingredients in a bowl and whisk together until combined. Taste and adjust seasonings as you see fit.
  3. Pour dressing over salad ingredients and toss with feta and a little bit of extra salt and pepper.