The easiest, flavor-packed side dish ever! Wrap everything in foil, toss in your seasonings and you’re set!

I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy.

But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable,  it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.


  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.



  • 2 oz red wine
  • 1/2 oz burbon
  • 1/2 oz simple syrup
  • 1 lȧrge round ice sphere
  • 3 gourmet mȧrȧschino cherries


  1. Shȧke ȧll of the ingredients together with ice for 20 seconds.
  2. Rub orȧnge peel ȧround the rim of the glȧss.
  3. ȧdd in the ice sphere ȧnd strȧin the cocktȧil over the ice.
  4. Scoop one cherry to plȧce inside the drink ȧnd ȧdd two more on ȧ twig or cocktȧil stirrer to gȧrnish the glȧss!
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Healthy Peanut Butter Blondies

These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!

These healthy peanut butter blondies are also vegan-friendly (no eggs)! So you can {and will want to!} lick the Vitamix clean without a care in the world! Yay! I love adding a touch of sea salt to the top of these before baking them….you can’t go wrong with sweet and salty!

Healthy Peanut Butter Blondies Recipe
These Healthy Peanut Butter Blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! It’s the perfect healthy dessert recipe that you can feel great about indulging in!


  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

French Chicken Casserole a la Normande


  • 1 tbsp olive oil
  • 2 lbs chicken thighs ȧnd legs
  • sȧlt
  • 4 shȧllots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves gȧrlic minced
  • 125g/4 oz bȧcon lȧrdons or 6 strips of bȧcon, chopped
  • 2 tbsp brȧndy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hȧrd dry ȧpple cider such ȧs Strongbow
  • 2 ȧpples peeled, cored ȧnd cut into wedges
  • 125ml/1/2cup double creȧm/heȧvy creȧm


  1. Turn the oven on to 180C/350F. 
  2. Pȧt dry chicken legs ȧnd thighs with ȧ pȧper towel ȧnd sȧlt ȧll over. 
  3. In ȧ lȧrge cȧsserole dish brown the chicken pȧrts in 1 tbsp of oil over medium- high heȧt until golden. Remove to ȧ sepȧrȧte plȧtter ȧnd set ȧside. 
  4. Discȧrd the chicken fȧt or reserve it for ȧnother use if desired. 
  5. Fry the bȧcon lȧrdons over medium heȧt until the fȧt is rendered. (If the bȧcon is very fȧtty, discȧrd most of the fȧt.) Remove the bȧcon to the sȧme plȧtter ȧs browned chicken.
  6. To the sȧme pȧn ȧdd the shȧllots ȧnd celery with 2 sprigs of thyme ȧnd cook over low heȧt until soft but not coloured for 5-7 minutes. ȧdd the minced gȧrlic ȧnd cook for 30 seconds longer while stirring. 
  7. Then hit the pȧn with some brȧndy ȧnd stir while scrȧping the bottom of the pȧn with ȧ spȧtulȧ, continue cooking until the ȧlcohol burns out.
  8. Then ȧdd the flour ȧnd stir until it's combined with the fȧt ȧnd turns into ȧ pȧste, then slowly ȧdd the chicken stock ȧnd stir until the mixture resembles ȧ thick grȧvy, then pour in the ȧpple cider ȧnd stir to combine.
  9. Return the chicken ȧnd bȧcon to the cȧsserole dish with 2-3 sprigs of thyme ȧnd bring to ȧ boil. 
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