Fresh Peach and Blueberry Pie

This all time favorite recipe was given to me by a friend who discovered it in Southern Living Magazine July 1994. It is the perfect summer dessert featuring fresh peaches and blueberries picked at the peak of their season, covered in a light lemony gelatin glaze, and a nutty pastry crust, served chilled with fresh whipped cream. It is pure delight and always gets rave reviews.

Pastry Crust:

1 1/4 cup flour

1 Tbsp. Sugar

1/2 tsp. Salt

1/2 cup chopped roasted almonds

1/3 cup oil

3-4 Tbsp. Water

Combine all ingredients above in a medium bowl, stirring just til moistened, press into a 9″ pie dish and bake at 375 degrees for 20 minutes. Cool

Gelatin Glaze:

1 cup sugar

3 Tbsp cornstarch

1 cup Water

Combine sugar, cornstarch and water in medium saucepan over medium heat, bring to a boil,and cook 1 minute stirring constantly. Remove from heat and stir in 1/4 cup lemon flavored jello mix– stir until completely dissolved and set aside to cool.

Fruit Filling:

5 large ripe fresh peaches (4 cups sliced)

1 cup fresh washed blueberries

Submerge Peaches in pot of boiling hot water for about a minute and then transfer with a slotted spoon into ice cold water, skin will easily slip off, then slice and place in a bowl.

Add the blueberries and gently fold in the Gelatin Glaze.

Spoon into the prepared crust. Cover and chill pie in refrigerator for at least an hour until set, overnight is best.

Serve well chilled with fresh whipped cream or whipped topping of your choice.


Whole Wheat Chocolate Chip Sweet Potato Pancakes

My oh my…. I have found my new favorite pancake recipe. It is amazing, melt in your mouth good. The best part is that it is not too bad for you! Made with sweet potatoes and whole wheat flour, I don’t even feel half bad eating a couple (errr um 10?) of these hotcakes.


I found the recipe on Pinterest and changed it up a little bit. I swapped the half white flour for all whole wheat flour and used vanilla almond milk instead of dairy milk. Speaking of substitutions, I have found this amazing conversion chart for Chobani yogurt on Pinterest.  It shows you how to swap fattening oil, sour cream, and mayo for healthy protein packed yogurt.

The original recipe comes from Eat Live Run. An amazing blog that I use all the time for recipes!


1/2 large sweet potato, baked then mashed with a fork

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1 tbsp brown sugar

1 cup vanilla almond milk

1 egg, slightly beaten

1/2 cup (heaping) mini dark chocolate chips

butter to grease skillet

maple syrup for serving


Grease a large skillet with butter and head over medium high heat.

Combine all ingredients, mixing JUST UNTIL COMBINED and drop by quarter cups onto hot skillet. Cook for about two minutes each side then serve with warm maple syrup.


10 minutes

Chicken Parmesan

Okay… so normally when I make Chicken Parmesan, I try to make it healthier by baking the breaded chicken instead of frying it. The other night I was not in the mood for healthy. I was in the mood for crispy, tender, chicken smothered in sauce and cheese with a giant piece of garlic bread. The result was a success– crispy breading, tender chicken, and a whole lot of flavor made this comfort food dinner one to remember.

I used the basics from our family recipe but I added my own twist. I did not have Italian style breadcrumbs at home so I used Panko breadcrumbs that I seasoned myself, with lots of Parmesan cheese and herbs. I also made this delicious dish with chicken tenderloin instead of normal thin-cut chicken breast. I have recently discovered the frozen chicken tenderloin from Trader Joe’s. For only $6.50 you can get 2.5 pounds of all natural chicken. It is delicious, convenient, and easy to cook. The bag consists of10 servings of chicken, making the chicken only $0.65 per serving. Not bad 🙂

Ingredients (Serves 4 hungry mouths):

  • 8 Chicken Breast Tenderloins
  • 1 Jar Spaghetti Sauce (or make your own!)
  • 1 Cup Panko Bread Crumbs
  • 1 Cup Parmesan Cheese
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Parsley
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Dried Rosemary
  • 2 Eggs
  • 1 Cup All Purpose Flour
  • 1/2 Cup Mozzarella Cheese
  • Fresh Basil and Parsley to Taste
  • Salt and Pepper to Taste
  • Olive Oil for Cooking


  1. Preheat oven to 350 degrees.
  2. Rub salt and pepper on raw chicken breasts. Wash Hands!
  3. Take out three separate bowls and add the flour to one, two eggs beaten to the second bowl.
  4. In the third bowl make the breadcrumb mixture by combining panko crumbs, parmesan cheese, garlic powder, red pepper flakes, rosemary, salt and pepper.
  5. Now, heat a cast iron skillet with about 1/4 cup of olive oil over medium heat.
  6. Take the raw chicken and first cover it in flour.
  7. Dip the floured chicken in the egg wash.
  8. Cover the egged and floured chicken in breadcrumb mix.
  9. Place chicken in the heated skillet. Make sure not to overcrowd the pan. (I cooked four chicken tenderloins at a time).
  10. Cook chicken for 4-5 minutes per side or until browned.
  11. Transfer fried chicken to a baking sheet and bake at 350 for about 5 minutes.
  12. Take the chicken out of the oven and switch the oven to broil.
  13. Top the chicken with spaghetti sauce and parmesan cheese.
  14. Return chicken to oven and broil for about a minute or until cheese has melted.
  15. Serve with favorite pasta and sauce.

Yet Another Successful Pizza Night

This pizza Jonny and I created together. It has Trader Joe’s whole wheat pizza dough as well as Trader Joe’s four cheese Italian blend. We brushed the crust with garlic infused olive oil and topped with grated Parmesan cheese.

Jonny’s half has bacon and mine has tomatoes, roasted garlic, and ricotta cheese. The fresh ricotta cheese from Trader Joe’s is out of this world amazing! I recommend it for pizzas, lasagna, or even for eating with fresh fruit.

Baked Cod with Arugula Pesto


  • 2 Fresh or Frozen Cod Fillets
  • 4 Cups Arugula, finely chopped
  • 1/4 Cup Olive Oil
  • Juice from 1 Lemon
  • 1/4 Cup Parmesan Cheese
  • 3 Cloves of Garlic
  • 1 Tsp. Red Pepper Flakes
  • Sea Salt and Pepper to Taste


  1. Preheat oven to 400 degrees.
  2. Season the fillets well with salt and pepper.
  3. Create a foil pack for the fish using aluminum foil. Place fillets on top of aluminum and loosely wrap the foil around them, creating a pouch.
  4. If using fresh fillets, bake for approximately 25 minutes. If using frozen fillets, bake for 40-50 minutes or until fish flakes easily with a fork.
  5. While fish is baking, chop arugula into fine pieces.
  6. Mince garlic cloves and mix together with arugula, olive oil, and lemon juice.
  7. Add salt and pepper to taste and add red pepper flakes if desired.
  8. Finally, mix in Parmesan cheese.
  9. Once fish has finished cooking, remove from foil wrap and top the fish with the arugula pesto.

Oven Roasted Tomatoes and Garlic


  • 4 Roma Tomatoes
  • 8 Large Garlic Cloves
  • 1 Tbsp. Olive Oil
  • Dried herbs of choice, salt, and pepper


  1. Preheat oven to 400 degrees.
  2. Slice tomatoes and arrange on a baking sheet covered in aluminum foil.
  3. Peal garlic cloves and add to baking sheet with the tomatoes.
  4. Drizzle olive oil over the tomatoes and top with salt, pepper, and herbs.
  5. Bake for 30 minutes and enjoy 🙂

Sweet Potato Home Fries

Did you make too many sweet potatoes last night? Here is the perfect solution: Sweet Potato Home Fries. They are savory, sweet, nutritious, and easy to make.


  • 1 baked sweet potato
  • 2 cloves of garlic
  • 1/2 sweet onion, chopped
  • 1 tbsp good olive oil
  • 1 tbsp. fresh parsley, chopped
  • sea salt and black pepper to taste


  1. Heat oil in a skillet over medium heat.
  2. Add onions and cook for about 5 minutes or until tender.
  3. Add sweet potatoes and garlic and cook until edges begin to crisp.
  4. Remove from heat and season with salt, pepper, and parsley.