a Stubborn Wish and a Bowl of Goodness


I’ve been battling dandelions. Last summer it seemed so fun to have a yard full of wishes.

We raced each other to them, spreading them to the sky with laughter while warm sun held us.

This year our yard is so full of wishes from those carelessly blown seeds that they are taking over everything.

I have fought and fought and dug and pulled and finally realized there must be some middle ground. I must let the wishes stay. So I pulled them out of deeply loved flower beds and pruned them back from newly planted wants, and then I told them they can have the rest. When I woke up this morning, in our last wheelbarrow from the battle, one wish stood tall. I believe it’s saying, thank you.


IMG_8900 2Today’s lunch, sautéed veggies with chickpeas and kimchi.

I sautéed red onions and yellow peppers until almost soft, added shredded cabbage and kale and cooked until desired doneness. Topped with chickpeas and kimchi.

Eat well. Stay safe.


Stuffed Sweet Potato

IMG_8766.JPGI grew up in the South where many dinners were some sort of stuffed potato. Usually it included sour cream and cheese. I wanted to make a healthy version of this comfort meal.

You need:

  • Sweet potatoes (one for each serving, medium to large)
  • Cabbage
  • Cooked chicken (I usually roast a chicken the night before and use the leftovers for this)
  • Kale
  • Olive Oil
  • Salt and Pepper
  • Sauerkraut (optional)

Preheat oven to 425 F. Scrub sweet potatoes leaving skin on. Place them on a baking sheet or oven dish, use a fork to make some holes in them, drizzle with olive oil and place in oven. These will take about an hour depending on size.

While potatoes are cooking, wash and rinse kale and cabbage. In one fry pan put the kale with some olive oil and in another place chopped up cabbage with olive oil. Sauté them both in their separate pans, turning off kale once it’s reached your liking (I cook mine a bit longer to get it a bit crunchy.) Once cabbage is wilted, add cooked chicken and salt and pepper and stir until heated.

Once potatoes are done, layer and enjoy.

Salad, and The World Out There


How was your weekend? I had the loveliest Mother’s Day doing what I do every day, mothering.

I also took the big leap and headed into town for the first time in 2 months.

It was so wonderful to see so many people.

It was a bit disconcerting to see so many people.

So many people, with no social distancing and no masks.


Might not be going back into town.

But I did get to our island nursery to get flowers to plant and hang.

Our garden has been my refuge and we have so many new plants to plant now. But…

..we’ve been fighting the good fight against invasive dandelions and I must say, I am feeling overwhelmed. They are one tenacious weed! I think they might be winning.

Our sprouts have started and are going strong and the garlic we planted last fall is so close to being ready to harvest.

I think of the garlic during this time, this time of waiting, wondering when or if life will return to normal. Garlic takes a long time to grow. It overwinters and hibernates until slowly sprouting, and then bursting.

I guess right now, even though BC is in full glorious bloom, our lives are still deep in that winter, or waiting. Except for all the people I just saw in town?

Here’s my favorite salad recipe that I eat most every night.

For the salad:

  • salad mix
  • asparagus
  • nuts (I alternate between macadamia, brazil, and hazelnut)

For the dressing:

  • olive oil
  • balsamic vinegar
  • apple cider vinegar
  • honey
  • mustard ( I like dijon)
  • salt and pepper

What makes this salad special is the combination of salty and sweet

Clean and rinse your salad.

In a pan, heat the olive oil and add asparagus tips. Sauté on medium until they start to brown. Add chopped up nuts and salt and be generous with the salt! You really want this to be your salty part. Nuts will burn quickly so just stir for a minute or so. Put aside to cool while you make your dressing.

I don’t measure for this. I put about 1/4 cup olive oil in a bowl. I add a splash of balsamic and a splash of apple cider. Mix in a large spoonful of mustard and a large spoonful of honey (here is your sweetness.) Add a dash of salt and pepper.

You are all set. Mix and enjoy.


Lemon Chickpeas with Rice and Ginger

IMG_8390.JPGThe secret to this one is the red onion. It sweetens the chickpea sauce so much that you might end up licking the pan. My kids love it.

You need:

  • 1 can/ cup chickpeas
  • 2 small red onion
  • 1 tablespoon ginger
  • 1 lemon
  • olive oil
  • 1 cup white basmati rice
  • salt

Get your rice rinsed and started, one part rice, 2 parts water.

While the rice is cooking, heat some olive oil (be generous) in a large heavy bottom pot.

Add red onion and sauté for about 7 min over medium heat, stirring often.

Add ginger and keep stirring for another 2 minutes.

Add chickpeas, and here’s the trick, add just enough of the chickpea water to make a small gravy. Season with salt.  Let simmer while rice finishes.

Combine and squeeze lemon all over.

Top with sauerkraut or kimchi (or not.)

This is so good! Something about that red onion and ginger that makes the chickpeas very sweet.

Hope you enjoy.



Chickpeas with Cabbage


As I mentioned in another post, I bought 50 pounds of dried beans before lockdown. That’s A LOT of beans. I’ve become quite the expert at finding different flavors to accompany them. This week I want to share some simple ways I’ve been preparing my stash of chickpeas. Always easy, Always healthy.

You need:

  • cabbage
  • ginger
  • chickpeas
  • olive oil
  • salt


Yes, that’s it. I always cook up a big pot of chickpeas as they take a good 2 hours to become tender, even after an all night soak. I keep them in the refrigerator and use over a few days. You can also use canned.

I simply heat some chopped up ginger in olive oil  in one pan and add chick peas with a little bit of their water so they don’t dry out.

I then sauté the cabbage in another pan with lots of salt until wilted.

I combine and top with sauerkraut.

Easy. Healthy. Inexpensive.

Coconut Almond Oats with Hazelnuts and Pumpkin Seeds

IMG_8259.jpgSweet morning goodness. Is there anything better than a bowl of sweetness it the morning?

You need:

  • oats
  • hazelnuts
  • pumpkin seeds
  • maple syrup
  • almond milk
  • coconut oil
  • coconut milk
  • cinnamon

Place a cup of oats in a sauce pan and cover with 1/2 cup of water, 1/2 cup of almond milk and 1/4 cup coconut milk. Bring to boil and immediately turn down to low.

While oats are simmering, chop up hazelnuts and pumpkin seeds. Heat a small bit of coconut oil (or more) and add nuts and cinnamon. Stir until browned.

Combine and top with maple syrup.


One chicken, 3 dinners


Deep into the second month of social distancing, I am becoming an expert at making food last. I have one shop a week and I need to make it work for us. I decided to make it work for my budget as well and it’s become quite a game for me to see how well we can eat for how little.

Good, healthy food should be available to all. No one should have to buy something in a box because it’s cheaper. I’ve been saying this for years. No matter how much or how little you have, healthy eating should be a basic right. So, I am challenging myself to see how far I can go with everything I buy.

I hope I can encourage veering away from the middle isles in a grocery store and mostly staying at the edges, with the fresh veggies and (hopefully ethically raised) meat.

(Even more, when I can, I visit any local farm near me hardly needing to go to a store at all.)

You’ve all seen it. There are a million chicken recipes. But here’s mine, at its most simple:

I make a lemon, olive oil, salt and pepper rub and rub it all over, dripping some into the cavity. I then place half the cut lemon inside the chicken with rosemary and thyme. I place into an preheated oven at 400 degrees and cook for 2 hours.

Comes out perfect every single time.

Dinner 1, done. Now….

No matter how hungry you are, save a tiny bit of meat! Doesn’t have to be much, even the little scraps still hanging and save the bones as well. I’ll be back tomorrow with the second meal.



Gluten free banana bread (with macadamia nuts and cacao)


I am so appreciative for all the readers who have come along with this blog and its journey. I’ve decided to shift gears with it and use it to share my passion: food.

I am a big believer in nutrition. The kitchen is my happy place and where I spend hours and hours every day.

I try to eat as local as possible so these recipes will change depending on the country we are living in.

One of my children has celiac so all of these recipes are gluten free. I do not believe in eating processed food and for so many a celiac diagnosis means reaching for packaged “gluten free” goods. I hope to show you all here how easy it can be to eat gluten free with only whole foods.

So here we go…welcome to my food blog!

xo Sabrina



I make this bread unsweetened and add the sweetness on top. That way you can decide what your body is craving. Are the bananas enough? Or do you need some honey? Either way it’s just about perfect. You need:

2 cups almond flour (it’s very easy to make your own, but easy to find in stores)

3 eggs

1 teaspoon baking soda

2 bananas

1 tablespoon cinnamon

1 tablespoon vanilla extract

1/4 cup macadamia nuts

1 1/4 teaspoon cacao powder

1/4 cup honey

Preheat oven to 350 degrees.

Mix dry ingredients (only use 1 teaspoon of the cacao) in one bowl. In another use a hand mixer to blend the wet (except the honey.)

Combine bowls and blend well.

Grease a pan (I always use a cast iron) with coconut oil and place in oven for 30 min.

Once done remove it from the oven and let cool for 10 min.

While cooling, heat the honey and remaining cacao powder on the oven.

Drizzle on top and enjoy!