Blackberry Broccoli Slaw with a Blueberry Yogurt Dressing

Broccoli Slaw is one of my favorite things to eat. According to studies, Broccoli contains phytochemicals shown to benefit arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and much more” Source:Mercola

This recipe is packed with not just the benefits of broccoli but it’s loaded with planted based protein from the pumpkin seeds, fiber from the cranberries and vegetarian protein from the greek yogurt dressing, not to mention the b vitamin power of the blueberries and blackberries. My mantra is to. Eat on purpose with lots of flavor and this salad honors that fully. You can add your favorite fruit in this salad or even zucchini and yellow squash would be amazing. However you decide to enjoy it remember to, Set the Table with Love. 💕💕Ingredients:

For the dressing:

2 Tbsp plain Greek yogurt (I use nonfat)

Juice of 1/2 lemon

1 Tbsp honey

1 Tbsp Apple cider vinegar

1/2 tsp grainy Dijon mustard

1/4 tsp fresh black pepper

6 oz (3 cups) store-bought broccoli slaw

2-3 Tbsp cranberries, to taste

2-3 Tbsp pumpkin seeds, to taste

1 Tbsp chia seeds

Directions:In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, pumpkin seeds, cranberries and chia seeds and toss gently until all ingredients are well combined.Eat immediately or you can cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.Serve cold or at room temperature.

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey

Valentine’s Day is all about making that special someone in your life feel appreciated and loved. My favorite way of expressing my love is through food. However, not everyone wants to be in the kitchen cooking up a five course meal all day.

No worries I have a beautiful salad you can prepare in under 20 minutes and your love will be very impressed. This recipe uses peaches , but you can easily substitute them for pears. You can have this salad as a main course or serve along side a piece of grilled salmon.

No matter how you decide to serve it, remember to always Set the Table with Love.💕💕💕

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey


Prepackaged Organic Arugula Greens, (tripled washed)

1 tbsp coconut oil

2 tbsp organic honey

3 medium peaches, sliced

1 cup almonds

1 tsp harissa seasoning

1/2 tsp sea salt

Fresh Burrata ( Whole Foods or Fresh Market )

Balsamic Glaze

Very Good Extra Virgin Olive Oil


Add enough arugula on to a beautiful serving dish, set aside.

Add oil to a sauté pan on medium heat. Once heated add sliced peaches, drizzle 1 tbsp of the honey over them and stir until they are coated with the honey and a pinch of sea salt . Sauté for 2 minutes, remove from heat and set aside. Using the same pan on medium heat, add your almonds, the rest of the honey, harissa and sea salt to the pan and stir constantly, until the almonds are covered completely, about a minute. Remove from heat, turn off the heat and remove the pan from the stove. Take your Burrata and put it in the middle of your bed of arugula, open it up with a knife gently in the middle, to expose the curd, add the Organic Waikiki Honey in the middle of opened Burrata. Next add the peaches on top of the bed of arugula, then add the almonds all around, creating a beautiful salad, drizzle the entire salad with olive oil and balsamic glaze.

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey

Sundried Tomato Risotto ~ Easy Elegant Entertaining

What I love about entertaining at home, is spending time with my friends and family, so that means, not being in the kitchen all day, while everyone is having a good time in the other room. Who doesn’t want to be a part of the party?  I even bought our new house with that purpose in mind, to be with my guest, while I am preparing food for them. We all sit around our 8 foot island and just connect with one another over an excellent bottle of wine and eat as each course comes out.

Creating recipes that are loaded with flavor and doesn’t take a lot of time, but will make your guest feel like it did, is the key. My to go to recipe, my Sundried Tomato Risotto, because it seems, difficult, it looks fancy, but psst… IT’S NOT and it’s pretty darn delicious.

Risotto is one of those dishes you can truly make it your own, you can flavor it with all kinds of mouthwatering possibilities, with spinach, sweet peas and mint or you could do butternut squash and fried sage with just a pinch of nutmeg. Just allow your imagination to run wild, serve it with steamed veggies or a nice salad, some crusty bread, excellent wine, and you will be the hostess of the year, will maybe of the month, it is risotto and not coq au vin, LOL, 🙂

So here’s the recipe I hope you will enjoy it with your friends and family as you Set the Table with Love.

Sun dried Tomato Risotto

Sundried Tomato Risotto photo by: Noi Tran Photography


1 cup of water

4 tablespoons olive oil

1 cup finely chopped onion

1 garlic clove, minced

1 cup Arborio rice

1 ounce sun-dried tomatoes (not packed in oil, I used pre sliced ones)

2 cups chicken broth

1/2 cup of white wine

1/4 cup freshly grated Parmesan

finely chopped fresh basil leaves for sprinkling the risotto after cooking


1. In a saucepan add the water and the bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.

Sundried Tomato Risotto Photo by: Noi Tran Photography

2. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly. Once you have added all the water and broth liquid add the 1/2 cup of white wine remember to allow each portion to be absorbed before adding the next, until the rice is tender but still al dente)

3. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the fresh basil. I like to drizzle a little olive oil over it all at the end. Makes 4-6 servings

Beet and Couscous Salad with Micro greens and Pistachios.

I am a beet lover, yes I love love beets!! I am about to share a secret with you. Are you ready….here it is, this salad will make you one too. 😆. It’s so simple and the flavors just love each other. Beets, pistachios, mint, orange and a balsamic glaze, just says, Family.

I love to make this salad when I have a busy day and I just don’t have time to think lunch through. I usually have beets on hand and some sort of leafy green. You can also do lentils, instead of couscous or add an egg or piece of salmon. I even like changing up the dressing and just squeezing some lemon juice over it with some good extra virgin olive oil. My thing is this, eating healthy doesn’t have to be complicated. Keep it simple and delicious.

Oh yes, always Set the Table with Love.


1/2 cup cooked Israeli couscous

1 cup micro-greens

2 cooked medium beets, quartered

1/2 cup pistachios, chopped

1/2 cup red onion, thinly sliced

1 tablespoon of mint leaves, roughly choppedFor the Dressing Simple: Once you assemble the salad squeeze the juice of a medium orange over it, drizzle with some balsamic glaze and a little extra virgin olive and lots of cracked black pepper.


Cook the couscous according to package instructions, put to the side, to cool. You want it to cool, so the micro greens do not wilt. Once the couscous is cool, take out a 1/2 cup or more based on your preference and it to a salad bowl, add the rest of the ingredients. Add the dressing ingredients on top and gently toss. Enjoy.

Penne Pasta with Sweet Peas Roasted Tomatoes Mint and Lemon Zest with a Green Apple Mint Salad

Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.

Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.

This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.

The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe.  Make sure you stay warm and Set the Table with Love.

Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Penne Pasta 


1/2 cup Jovial Penne Pasta

1 cup cherry tomatoes

1/2 cup organic sweet peas

2 tbsp lemon juice

lemon zest

mint leaves, for garnish

cracked black pepper and kosher salt to taste

drizzle of good Extra Virgin Olive oil


Preheat the oven to 400 degrees.

Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Once roasted set aside.

Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat.  Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.

Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Green Apple Salad


1 medium green apple

Bib lettuce or your favorite leafy greens 🙂


Pumpkin seeds

Sunflower seeds

Baby mint leaves, as garnish


Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.

Balsamic Mint Vinaigrette


1 teaspoon finely minced shallot

3 tablespoons aged balsamic vinegar

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

1/4 cup extra virgin olive oil


Place the shallots in a small glass jar with a secure lid.  Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.




Pear and Beet Salad 5 under 30

I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.

This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.

I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.

Pear and Beet Salad Fit and Fabulous

Pear and Beet Salad


4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)

1 bosc pear

2 cups of your favorite greens, chopped, ( I used romaine lettuce.)

2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)

1/2 cup roasted pumpkin seeds


Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.

Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.

You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.

Pear and Beet Salad Fit and Fabulous




Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.

Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade


1 can white beans, rinsed and drained

1/2 cup red onions, diced and extra tablespoon for garnish

1/2 cup red bell peppers, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil, in a sauce pan, to sauté veggies

1 tablespoons garlic herb seasonings

1 teaspoon garlic powder

salt and pepper to taste

2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped

1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped

1/2 cup artichoke hearts, marinated


Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside

Olive Tapenade Ingredients:

1 cup pitted black olives

6 small capers

1 garlic clove

3 tablespoons olive oil


Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.

Tuscan White Bean Salad with Lemon Basil Vinaigrette

Summer is around the corner, but honey if you live in Georgia, it is already here sitting on our backs like a monkey. LOL. In the Summer time my go to is salad. I love to use vegetables and fruits that are in season to make super flavorful and refreshing salads. This salad here is excellent anytime of the year. What makes it special to me is the champagne citrus vinaigrette, it gives the salad this wonderful burst of summer in your mouth. I am one to take my salad seriously. It’s not just putting raw vegetables and fruit in a bowl. Allow yourself  to get wild with salads this summer, roast, sauté, grill bake your ingredients and add them to arugula, wild kale, Napa cabbage, just get creative and add lots of color, EAT THE RAINBOW! Salad is a great way to do this. I hope you enjoy this recipe just as I have. Remember, to Set the Table with Love.

Tuscan White Bean Salad with a Lemon Basil Vinaigrette

Tuscan White Bean Salad w/ Lemon Basil vinaigrette
2 cans white beans
1 1/2 tbsp Tuscan season blend
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup onions, med, chopped
1 medium red bell pepper, med. chopped
1/4 cup chopped red onions
1 garlic clove
5 small artichoke heart , cut in fours
1/2 cup black olives,small
3 tbsp parmesan grated cheese
1 tbsp dried basil
1/2 tsp capers
4 shaved pieces of parmesan for garnish
1 boiled egg cut in quarters as garnish,

Lemon Basil Vinaigrette
1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 tsp sea salt
dash of cracked black pepper
2 tbsp fresh lemon juice
1/8 tsp lemon zest
2 1/2 tbsp. organic honey
1 tbsp citrus champagne vinegar
1/4 cup extra-virgin olive oil


1. In large skillet add 1 1/2 tbsp of olive oil, saute the onions, peppers,
beans. Sprinkle everything with 1 tsp of Tuscan season blend and
1/2 tsp of sea salt , cook for about 3-4 minutes on medium heat.
2. Add garlic and cook for about 2 minutes until the garlic is soft. Set
everything aside in a larger salad bowl.
3. Add to the bowl the quartered artichoke hearts, black olives,
capers, red onions, 3 tbsp of grated parmesan cheese, dried basil and
the remainder of the Tuscan season blend. Set aside and make the

1. In a food processor, process the basil, garlic, salt, black pepper and
lemon juice vinegar and zest, until smooth. As the food processor is
running, slowly add the oil. Blend until combined.
2. Drizzle vinaigrette onto the white bean salad and gently toss until
all ingredients are combined. Do this to taste. I like to start off with a
small amount of dressing for the salad and add more, as needed. Or you
can leave the dressing out and serve it with the salad on the side.
3. Place the shaved pieces of parmesan on top and quartered boil eggs and add to the salad.


Beautiful Energy Food ~ Roasted Beets with Zucchini and Kale

I love food.  I also love feeling and looking great. Eating healthy for me is essential. I am kidney transplant survivor, so how I eat makes a difference in my health.  This Roasted Beet dish, is full of flavor, textures and nutrition. Here’s a few reasons you may want to try this simple recipe for yourself:

Roasted Beets, Kale and Zucchini

Fight wrinkles and conditions the naturally with folate!
Prevents age-related macular degeneration with vitamin A and carotenoids!
Is also known to improve blood flow.

Boosts the health of your skin, because of it’s vitamin C content. Your skin contains collagen fibers, which are long strands of protein that form a network that holds your skin cells together. Vitamin C helps you make the collagen needed for skin strength.

Keeps you hydrated.
With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes are an excellent food for the tissues and can help keep your skin looking fresh and vibrant. Eat your thirst.


Roasted Beets, Kale and Zucchini

Preheat oven 400.
Wash beets well. Peel the beets, slice them thinly into circles. Lay them on parchment paper,  salt to taste and drizzle with olive oil.

Clean the zucchini, slice them into circles as well. Place on parchment paper and salt to taste with a little olive oil.
Place in the oven cook for 25 – 30 minutes, until tender.  The zucchini will cook faster,  remove when done.

Sauté the kale. Add olive oil to a sauté pan. Add 1 cup of chopped kale, sea salt and a squeeze of lemon juice. Sauté  for 2-3 minutes.  Remove from heat.
Clean and slice radishes, also into circles. Zest some lemon. Set everything to the side. Goat cheese optional.

Now, once the beets and zucchini is ready you can assemble on a beautiful white plate as you desire. I used a good store bought balsamic glaze to drizzle over the whole dish, but you can make your own.

The key to pretty plating, as I learned from my mentor Alex Guranaschelli, on Food Network’s All Star Academy is know what your making, figure out what plate best fits your dish. How and where will you place each component of the dish on the plate?   Sketch it out, if you have to.

Enjoy Beautiful Energy Food and being creative.

Warm Beet, Green Apple and Trio Lentil Salad

I love a good salad, but even more than that, I love one that is beautiful, colorful, and packed with planted based proteins.  Well, this one gives you all of that and so much more.  My warm beet salad is sweet, tangy, crunchy and just plain beautifully delicious.

This salad is a great way to go for getting healthy for the New Year! It’s loaded with vegan protein, antioxidants, detoxifying,  gluten free and high in fiber.  This is one beet salad you will make again and again.

Enjoy and always, Set the Table with Love! 🙂

Warm Beet, Green Apple and Trio Lentil Salad

Tri Color Lentils

1 cup of tri color sprouted lentils, or you can use just one color

3 cups water

Salt and pepper to taste

Beets and Apples

3 medium-size beets,  yellow, orange and red, tops removed,  peeled, scrubbed and sliced on a mandolin( save some of each beet to julienne, raw as a garnish, optional)

2 medium-size green apples, sliced on a mandolin, (save some of the green apple to julienne, raw as a garnish, optional)

1 tablespoon olive oil

salt and pepper to taste

Warm Beet, Green Apple and Trio Lentil Salad

Dressing and Salad

½ cup balsamic vinegar
½ cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Sea salt and freshly ground black pepper
4 ounces baby arugula
1/2 cup raw pumpkin seeds

Cook the lentils according to container’s directions. Remove from heat and set aside.

Add olive oil to a sauce pan on medium heat.  Once the oil is heated, add mandolin cut beets and apples to the oil. Add salt and pepper to taste. Cook for about 3-4 minutes.  You want the beets and apples to cook, but not lose their crispy texture. Once cooked , set a side.

Meanwhile, whisk together the vinegar, olive oil, mustard,  1 teaspoon salt, and 1 teaspoon pepper and set aside.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter. Gently sprinkle some cooled lentils over the arugula.

Arrange the beets, apples and pumpkin seeds  on top.  Use your julienned beets and apples as a garnish. Drizzle with  more vinaigrette, if you prefer.  Add a little salt and pepper and serve warm or at room temperature.