Colours of the world

Spice up your life

Every boy every girl

Spice up your life

People of the world

Spice up your life

Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

Dolls, how much do you miss the sensational Spice Girls? Here is my Spice Girls inspired corn recipe.

‘Spice up your life’ Corn

Preparation Time: 13 minutes

Total Time: 20 minutes

Serves 4

Ingredients

5 already cooked, organic, corn on the cob

1/2 organic red onion

1/2 organic orange bell pepper

3 cloves of organic garlic

2 tablespoons fresh parsley

2 tablespoons of fresh dill

2 tablespoons of fresh basil

organic extra virgin olive oil

Directions

1. Cut the corn off the cob Set aside.
2. Dice the red onion. Set aside.
3. Chop up the orange bell pepper. Set aside.
4. Mince the cloves of garlic. Set aside.
5. Dice up the parsley, dill and basil. Set aside.
6. In a small sauce pan add a small amount of olive oil to saute the red onions.
7. Once the onion start to brown add the corn, orange bell pepper, and garlic to the sauce pan.
8. Mix together and add the parsley, dill and basil.
9. Cook all the ingredients for about 3 minutes, stirring every 30 seconds.
10. Serve.

'Spice up your life' Corn

Sprinkles and kisses,

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

I’m leaving Michigan today for Puerto Rico! In honor of the Motherland, I am making baked Tilapia.

Miss Michigan

Preparation Time: 5 minutes

Total Time: 30 minutes

Servings 4

Ingredients

4 filets of Tilapia

1 organic lemon

1/4 cup of organic extra virgin olive oil

1 tablespoon of organic rosemary

1/4 cup of organic capers

Directions

Preheat the oven to 350 degrees.

1. Line a baking sheet with recycled tin foil. Set aside.
2. Juice the lemon. Set aside.
3. Wash and dry the Tilapia filets.
4. Place the filets onto the tin foil covered baking sheet. Flip the sides of the tin foil up so that all the juice stay around the filets.
5. Drizzle the lemon over the filets.
6. Drizzle the olive oil over the filets.
7. Place both the capers and rosemary on top of each filet.
8. Cover the the baking sheet with tin-foil.
9. Bake for 25 minutes.
10. Place the baking sheet on top of the stove and remove the top sheet of tin foil.
11. Using a spatula take each filet and place onto a serving plate.
12. Serve.

Tip

You may take a small spoon and pour the juices directly onto each filet

for more flavor.

Miss Michigan

Mahola Michigan.

Sprinkles and kisses,

Gourmet Potatoes

How adorable is this? I’m baking gourmet potatoes and find a heart shaped potato in the bunch. Love is in the air.

Love Baked Potatoes

Preparation Time: 10 minutes

Total Time: 70 minutes

Servings 12

Ingredients

5 pounds of organic gourmet potatoes

organic extra virgin olive oil

kosher salt

pepper

Directions

Preheat oven to 400 degrees

1. Scrub the potatoes with a tough brush and water to remove the dirt.
2. Dry the potatoes.
3. Spread the potatoes between two casserole dishes (you want one layer of potatoes per dish).
4. Drizzle olive oil across the potatoes.
5. With your hands rub the olive oil into the potatoes and flip each one over.
6. Again, drizzle olive oil across the “clean” side of the potatoes and rub in using your hands.
7. Sprinkle salt and pepper overtop the potatoes.
8. Place the casserole dishes into the oven (400 degrees) for 60 minutes.
9. Take the casserole dishes out of the oven.
10. Serve.

Love Baking Potatoes

Sprinkles and kisses,

As much as I love flaxseed oil on my salads, today, I need a change. My chicken salad needs a new twist and since I don’t eat dairy or gluten how am I supposed to make a creamy dressing? Hmmmmmm, I’ve got it!

‘The Way I Like It’ Salad Dressing (gluten-free, dairy free)

Preparation Time: 3 minutes

Total Time: 5 minutes

Servings 2 large salads

Ingredients

1/2 cup of vegan mayo (I suggest Spectrum’s eggless, vegan, Light Canola Mayo)

1/3 cup of flaxseed oil (I suggest Spectrum’s Original Flaxseed Oil)

1 teaspoon of organic cayenne pepper

1/2 organic lemon

3 cloves of organic garlic cloves

Directions

1. Wash and mince the 3 garlic cloves. Set aside.
2. Juice 1/2 the lemon and pull out all the seeds. Set aside.
3. In a large bowl add 1/2 cup of vegan mayo, 1/3 cup of flaxseed oil, 1 teaspoon of cayenne pepper, the lemon juice and the minced garlic cloves.
4. Whisk the mixture until the well blended.
5. Serve.

'The Way I Like It' Salad Dressing

Sprinkles and kisses,

Dick is such a man! He loves firing up the grill and I’m not about to stop him. Tonight I’m having a few friends over and Dick wants to help out so he’s in charge…of the grill. How does a burger sound (I must be in the Midwest)?

Daddy’s Burger Done Right

Preparation Time: 8 minutes

Total Time: 20 minutes

Serves 6 patties

Ingredients

2 pounds of organic grass-fed ground beef sirloin

2 cups of fresh organic mushrooms

5 cloves of organic garlic

Directions

Preheat grill to 400 degrees

1. Wash and dice the mushrooms. Set aside.
2. Mince the garlic cloves. Set aside.
3. Place the ground beef in a large bowl.
4. Add the minced garlic and diced mushrooms to the ground beef. Mix with your clean hands.
5. Mold the ground beef mixture into patties (there should be 6).
6. Place on the grill for 6 minutes.
7. Flip each burger over and grill for 6 more minutes.
8. Take the burgers off the grill and place onto a clean plate.
9. Cover the plate with recycled tin foil for 10 minutes to make sure the burger is cooked through).
10. Serve!

Daddy's Burger Done Right

Sprinkles and kisses,

Time to fire up the grill! There is absolutely nothing more fun than to cook outside especially since you can send Dick to do so. I have a wonderful Orange Roughy recipe for the grill. I’ll prepare the fish but Dick is in charge of grilling it.

Grilled Orange Roughy Miss Poundcake Style

Preparation Time: 10 minutes

Total Time: 24 minutes

Serves 4 filets

Ingredients

1.8 to 2.0 pounds of  Orange Roughy filets

1 organic lemon

1/2 organic onion

1/2 organic red bell pepper

1-2 teaspoons of organic cayenne pepper

Directions

Preheat grill to 350 degrees

1. Tear 4 big pieces of recycled tin foil so that you may place each filet in a separate piece of tin foil and be able to fold up. Set aside.
2. Chop up the 1/2 onion. Set aside.
3. Chop up the 1/2 red bell pepper. Set aside.
4. Wash each individual orange roughy filet in cold water. Each filet should be placed onto an individual piece of tin foil.
5. Juice the lemon and pour ontop of the four filets.
6. Sprinkle the cayenne pepper overtop each filet.
7. Place both the chopped onion and red bell pepper overtop the fish filets.
8. Roll up the tin foil. Make sure the juices won’t spill out.
9. Place each tin foil filet wrap onto the grill for 3 1/2 minutes.
10. Rotate the wraps 90 degrees and cook for another 3 1/1 minutes.
11. Flip the tin foil filet wraps and cook for 3 1/2 minutes.
12. Rotate the wraps 90 degrees and cook for 3 1/2 minutes.
13. Serve.

Grilled Orange Roughy Miss Poundcake Style

Sprinkles and kisses,

After being in the Motherland for two days I was afraid that I wouldn’t be able to find a new Dick but boy o’ boy I WAS WRONG! I found Dick and he’s amazing! I’m going to ease Dick into my world with a colorful summer salad.

Rainbow Summer Salad

Preparation Time: 12 minutes

Total Time: 15 minutes

Servings 4-6

Ingredients

6 cups of organic raw spinach

1 organic onion

2 organic cucumbers

1 organic green bell pepper

1 organic orange bell pepper

1 organic red bell pepper

4 organic celery stalks

organic flaxseed oil (I suggest Spectrum’s Organic Flax Oil, Original Formula)

Directions

1. Wash the spinach and place into a salad spinner
2. Spin the spinach until all the excess water has been removed.
3. Place the spinach into a large, serving bowl. Set aside.
4. Chop up the onion into a desired size. Set aside.
5. Wash the cucumbers and cut into a desired size. Set aside.
6. Wash and cut all of the bell peppers Set aside.
7. Wash and cut the celery stalk. Set aside.
8. Place all of your ingredients on top of the spinach in the large, serving bowl. Mix and match the ingredients/colors any way your heart desires.
9. Leave the flaxseed oil next to the salad so that each person can drizzle the oil onto their own serving.

Tip

When using a salad spinner you may place paper towel inside of the spinner to help absorb the water.

Sprinkles and kisses,

Photograph by Tim Melideo

Dick is in the mood for soup but there is no way I’m turning the stove on today so… I’ll make a beautiful and colorful Vegan Gazpacho Soup.

I found this gazpacho soup recipe at Global Gourmet and jazzed it up Miss Poundcake style. Enjoy!

Vegan Gazpacho Soup

Preparation Time: 45 minutes

Total Time: 55 minutes (not including the time for the soup to chill)

Servings 6

Ingredients

5 large, organic tomatoes

1 organic serrano pepper

5 organic garlic cloves

2 organic lemon cucumbers

1 organic red bell pepper

1 organic red onion

2 organic avocados (ripe but slightly firm)

4 cups of organic vegetable stock (I prefer Imagine Organic Vegetable Broth Low Sodium)

2 tablespoons of raw organic apple cider vinegar

1 organic lemon

2 tablespoons of fresh organic basil

2 tablespoons of fresh organic Italian parsely

4 tablespoons of fresh organic cilantro

a hefty dash of Kosher salt

Directions

1. Peel and dice the tomatoes. Set aside.
2. Mince the serrano pepper. Set aside.
3. Mince all the garlic cloves. Set aside.
4. Dice the lemon cucumbers. Set aside.
5. Dice the red bell pepper. Set aside.
6. Peel and thinly slice the red onion. Set aside.
7. Peel and dice the avocados. Set aside.
8. Juice the lemon and remove the seeds. Set aside.
9. Chop the fresh basil, Italian parsley and cilantro. Set aside.
10. Add the tomatoes, serrano pepper, minced garlic, lemon cucumbers, red bell pepper, red onion and avocados to a large bowl.
11. Add the vegetable stock, lemon juice and apple cider vinegar to the large bowl of vegetables.
12. Add the fresh basil, Italian parsely, cilantro and a hefty pinch of salt to the large bowl of vegetables.
13. Mix all of the ingredients well.
14. Cover the bowl with either a lid or plastic wrap.
15. Place the bowl into the refrigerator for at least 3 hours but I recommend overnight so that the ingredients properly blend.
16. Once chilled take the bowl out of the refrigerator, mix and let sit for 15 minutes.
17. Serve.

Tip

The longer the soup sits the better it tastes! I recommend making this soup 24 hours before serving.

Vegan Gazpacho Soup

“Worries go down better with soup.”  ~Jewish Proverb

Sprinkles and kisses,

“The First Annual Fish Taco Cook off!” in Brooklyn was the place to be a couple of Saturdays ago. With 3 cooks with 3 different styles of tacos all competing for the “best fish taco” title, I was definitely in my element. The tacos were awe-inspiring because of these phenomenal cooks;

Ben, Jesse & Julian's tacos!

Ben Sargent

Jesse Kaufmann

Julian Vasquez

In the end they all were winners but my vote went to…

♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥     ♥

Dick was feeling a bit spicy tonight so I went with the flow and made him some Spicy Fish Tacos. The guacamole is dairy-free, gluten-free and deeeeeelicious. Can you handle the heat?

Spicy Fish Tacos

Preparation Time: 15 minutes

Total Time: 25 minutes

6 servings

Ingredients

2 organic avocados (ripe)

1 organic lemon

5 organic garlic cloves

1/4 cup of eggless, vegan light canola mayo (I suggest Spectrum Naturals)

2 organic jalapenos

1 bunch of organic kale

2 organic tomatoes

1 organic green bell pepper

1 organic yellow bell pepper

1 organic red onion

1.25 pounds of freshwater cod

1 teaspoon of organic cayenne pepper

12 organic sprouted whole grain tortillas (I suggest Ezekiel 4:9)

Directions

Guacamole

1. Peel and pit both avocados Add to your Cuisinart.
2. Take 2 of the  garlic cloves and mince. Add to your Cuisinart.
3. Juice 1/2 the lemon and add to the Cuisinart.
4. Take both of the jalapenos, take the tops off, slice in halves and add to the Cuisinart. You may take the seeds out if you don’t want it too spicy.
5. Put 1/4 cup of eggless, vegan mayo into the Cuisinart.
6. Place top onto the Cuisinart and blend until smooth. Set aside.

Veggies

1. Chop up both the green pepper and yellow pepper Set aside.
2. Slice the red onion into a desired size. Set aside.
3. Slice both of the tomatoes into a desired size. Set aside.
4. Wash and cut the stems off the kale. Set side.

Fish

Preheat the broiler

1. Rinse the cod in cool water and place onto a plate.
2. Mince 3 garlic cloves and spread overtop the cod
3. Sprinkle 1 teaspoon of cayenne pepper overtop the cod.
4. Broil the cod for about 3-5 minutes on each side depending on the thickness.

Now it’s time to build your taco! Have fun and be creative.

Tip

If you have a gas range stove you may place a tortilla, one at a time, onto a burner (medium flame) for 5 seconds on each side. Repeat 4 times. By doing so you are able to warm the tortilla up and add to your spicy fish taco!

Spicy Fish Taco made with love.

Sprinkles and kisses,