Peanut Butter Salted Caramel Pretzel bars

I love Glutino products, and jumped at the chance to make these bars with their yummy salted caramel pretzels. The perfect Valentines day dessert. I made these a couple days early because 1. I wanted to share the recipe so you all can make these for Valentines day and 2. I leave for Mexico in the morning so I will be offline :)

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1 1/4 cup peanut butter
3/4 cup butter, softened
1 1/2 cup almond flour
1 1/2 cup rice krispies
3/4 cup Glutino salted caramel pretzels, broken into pieces
1/2 cup crushed Valentines day M&Ms
1/2 cup chocolate
2 teaspoon olive oil


Mix together almond flour, peanut butter, and butter until smooth
Add in rice krispies
Pour mixture into a 8×8 inch pan lined with wax paper
Sprinkle pretzels and M&Ms over the top of the mixture
Use an additional sheet of wax paper to press the pretzels and chocolate into the mixture slightly
Melt chocolate chips and olive oil in the microwave and drizzle on top of the mixture
Freeze for at least 2 hours and serve immediately

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Makes about 15 bars…Enjoy!

Lentil, carrot and spinach soup

It’s been COLD in San Francisco the past couple weeks. This means SOUP… Every week. Recently I’ve been cooking a big batch of soup on Sunday nights and it warms me up (plus makes great left overs for the week!). This week I was looking for a hearty vegetarian soup and decided on this!

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2 cups brown lentils (dried), rinsed
4 ounces goat cheese, cut into 1 ounce pieces
2 tomatoes, chopped
4 cups vegetable or chicken broth
3 1/2 cups water
4-5 carrots, chopped
1 medium yellow onion, chopped
2 big hand fulls of spinach, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon hot paprika
1 teaspoon cumin
Salt and pepper, to taste


In a large pot, saute olive oil, carrots and onion for about 5 minutes
Add in garlic and spices and cook for another 3 minutes
Add in water, broth, tomatoes, lentils
Bring to a boil and then reduce heat for ~30 minutes
Once lentils are fully cooked, add in spinach and goat cheese
Stir until goat cheese is fully melted.

Makes 5-6 servings… Enjoy!
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Peppermint Bark Puppy Chow

December= Peppermint everything.

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6 cups rice chex cereal
12 ounce package Ghirardelli white melting wafers
12 candy canes, crushed in food processor
1/4 cup powdered sugar


Melt white wafers in the microwave until creamy (I usually microwave for 30 second intervals and stir in between)
Pour melted chocolate over chex in a large bowl, mix well
Add in crushed candy cane, mix well
Add in powdered sugar, mix well

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Rice Krispies Turkeys

I am back!! I apologize for the lack of posting lately… December is going to be my month of catching up on blog posts. I know a lot of you guys have been asking for my recipes on instagram… They will all be posted soon!

I wanted to make sure I got this recipe up in time for Thanksgiving for all you bakers out there looking for some last minute Thanksgiving dessert ideas. Let me know what you think in the comments!


6 cups rice krispies cereal
1 bag marshmallows (10 oz)
3 tablespoons butter
20 Hersey kisses
1 package red and white mint M&Ms (I had to run all over the place to find these.. but Target had a bunch in stock)
1 small package of candy corn

Melt butter in pot over medium heat
Add in marshmallows and stir until melted
Stir in cereal
Remove rice krispies mixture from pot and press onto wax paper
Take circular cookie cutter and cut the rice krispies into circles
Unwrap 10 kisses and press them upside down into the middle of each circle
Unwrap the remaining kisses and melt them in the microwave (only for about 45 seconds-1 minute)
Use the melted chocolate to stick on the candy corn feathers
Then, use the melted chocolate to stick on the white mint M&Ms as the eyes
Place a small dot of chocolate on each as (as the eyeball)
Cut about 5 of the red M&Ms in half
Use the melted chocolate to stick the red M&Ms on as the nose

This makes about 10 turkeys in total… Happy Thanksgiving!!

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Spinach and White Bean Stuffed Portobellos

To be honest, this is the first time I have ever cooked with a portobello mushroom. For some reason they were never appetizing to me, but I tried one last week and I ended up really liking it! They are sturdy, which makes them a great base and/or bowl for dishes like this!

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4 portobello mushrooms

5 oz. Spinach

1 can (15 oz) white beans (great northern)

1/2 medium yellow onion, chopped

1/2 cup parmesan cheese, shredded

3 tablespoons olive oil

Salt and pepper, to taste


Preheat oven to 400 degrees

Remove stems from mushrooms and brush on one tablespoon olive oil

Place in oven for 5 minutes

In the meantime, heat the remaining olive oil in a skillet

Add onion and cook 3 minutes

Add in spinach and mix until the spinach is wilted

Add in beans (make sure they are drained and rinsed) and a dash of salt and pepper

Stir for 5 minutes over medium heat and remove from stove

Fill mushrooms with the spinach bean mixture

Sprinkle with cheese (optional)

Bake for an additional 6-8 minutes or until the cheese is cooked to your liking.

Makes 4 mushrooms… Enjoy!

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Stuffed Poblano Peppers

This was my first time trying poblano peppers. I didn’t really know what to expect considering they look like rather large jalapeños! They actually aren’t too spicy and are pretty sturdy, which made them really good for stuffing. Enjoy!!

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3 poblano peppers
1 pound ground turkey
1/2 cup cheese of your choice, shredded
1/4 cup red onion
3 tablespoons olive oil
Corn as a side (optional)
Salt and pepper, to taste


Preheat oven to 350 degrees
Heat 2 tablespoons olive oil in a pan
Add turkey and red onion and keep over heat until the turkey is fully cooked
Add in a dash of salt and pepper
In the meantime, cut the peppers in half and remove seeds
Brush the inside side of the pepper with olive oil and place in the oven for 7-8 minutes
Remove peppers from oven and fill the insides with cooked turkey mixture
Sprinkle cheese over the the stuffed peppers
Bake in oven for an additional 7-8 minutes or until the cheese is melted to your liking
Enjoy with a side of sautéed corn

Makes 6 peppers (about 3 servings)… Enjoy!

5 Minute Chickpea Salad

Working in advertising keeps me busy! But that is no excuse not to eat healthy :) This simple chickpea salad is delicious and nutritious (haha). If you follow this recipe, you’ll have enough for dinner… and lunch the next day…in under 5 minutes!

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1 can chickpeas (15 oz)
1 small cucumber, chopped
15-20 cherry tomatoes, cut in half
1/4 cup red onion, diced
1 tablespoon olive oil
Salt and pepper, to taste


Rinse chickpeas and mix in a bowl with cucumber, tomatoes and onion
Toss with olive oil, salt and pepper
It’s that easy… enjoy!