I usually post the best in fashion or best in beauty, but honestly, makeup is a thing of the past and I rarely left my house due to covid! This year it's the best in food - Covid weight is a thing! I've come across a few inventive products this past year, but narrowed it down to my four must-haves. I'm a self-proclaimed victim of Instagram ads - I love finding new items and sharing with friends and family, so I usually buy in bulk. Amount so many others, I discovered Goodles on Instagram. It was Gal Gadot (who can resist her) that got my attention - She posted a video of herself making Goodles - The healthy Mac and cheese. I'm a HUGE fan of Mac and cheese AND I don't really care that it's not uber healthy, BUT if given an alternative tasty option, I'll go with the healthy version.
These "gooder" noodles come in four flavors - Cheddy Mac, Shella Good, Twist my Parm and Mover and Shaker. I highly suggest purchasing the variety pack, so you can try all four. These good-for-you noodles are SO YUMMY! I was super surprised to learn that these recipes have 14gr of protein, 6gr fiber with prebiotics, 21 nutrients from plants, no artificial flavor or preservatives AND real cheese. This stuff is GOOD! You can enjoy the beloved mac and cheese without having to compromise on taste and still packed with healthy ingredients.
I discovered this style of coffee preparation while glamping. The tiny cabins at Getaway House provide a different brand name, but the idea is similar. Copper Cow Coffee is my new favorite morning beverage. You can purchase the coffee alone or Lattes that include a sweet creamer for each cup. Copper Cow Coffee flavors include - classic, vanilla (my favorite), churro, salted caramel and lavender. The lattes include additional flavors - peppermint, mocha, pumpkin spice and decaf. The process is simple - pour the creamer in your cup, place the coffee filter on the rim of the cup, tear off the top and slowly pouring hot water. Each cup is freshly brewed. This process is perfect for camping or any outdoor activity where you have access to boiling water.
SO, I definitely went a little overboard with the Opopop discovery - Another amazing Instagram find. I purchased a sample pack for myself and after one bowl, was addicted. I went online and purchased a popcorn kit for everyone on my Christmas list (approx. 10 kits). This gourmet popcorn is delicious and comes in a variety of flavors - Vanilla Cake Pop, Cinnalicious, Maui Heat, Chedapeno, Fancy Butter, Salted Umami and the test launch, Lightly Salted. They include the test launch, so you can get the popping time in your microwave spot on before trying the gourmet flavors. All the flavors are gluten-free and the popcorn is non-GMO. Except Chedapeno and Fancy Butter, the other flavors are also vegan.
The seasonal popcorn kit included Fancy Butter, Salted Caramel and Gingersnap - This is what I gave friends and family for Christmas. AND, everyone loved the unique gift. You receive an Opopop popcorn popping bowl with each kit and you can purchase a bowl separately. I have two bowls, one for sweet flavors and one for savory popcorn. The popper is BPA free and it says dishwasher safe. BUT, after one run through the dishwasher, my bowl had a soap scent. SO, I just give mine a super hot rinse. This popcorn reigns supreme. The flavors are delicious and there's something for every preferred taste. I recommend going with the discovery kit - You will receive a bowl and seven pouches of popcorn (sixty-three cups of popcorn).
SO, I included a nutritious Mac and cheese, freshly brewed coffee for one and an addictive snack. The Gardyn is an DIY growing system for herbs, veggies, flowers and a variety of Uber-healthy leaves. This hydroponic gardening system allows you to grow your own healthy essentials. No pesticides AND best part - You don't have to vigorously wash any of your produce to remove potentially harmful agents. There is more to this innovative system - It is AI-powered. The Gardyn device has three columns, thirty spaces for pods, a customizable lighting system, two cameras and Kelby - Your very own advisor! The AI-powered component includes two cameras that watch your garden. You will receive automatic messages regarding low-water levels and root maintenance. You will also get gardening tips - When to harvest, your leaves look like they're in need of some extra love.. You have to put in the physical effort, but you don't need to have any prior gardening knowledge - Kelby is with you all the way.
There are SO many items to choose from and the list continues to grow. I started with the beginner pack and from there learned what I will harvest and use most in my daily menu. I found the veggies to be harder to grow and have had few dud pods - If you don't see growth within two weeks, toss the pod and plant something different. I love the kale (I have 8 pods of kale and kale lacinato growing at all times). Other favorites include the swiss chard, buttercrunch and romaine for salads. I always try different herbs, but have a few favorites - thyme, parsley, basil, chives and dill. The veggies, leaves and herbs are 100% organic and non-GMO. The hydroponic Gardyn is the ultimate garden-to-table system. Everyone should have one of these. The gardening aspect is relaxing AND the Gardyn unit looks great in your kitchen! 
My favorite breakfast is seasoned avocado mash and cheese on a cauliflower thin. It's easy to prepare, healthy and approximately 380 calories (depending on your preferred cheese). I prepare this delicious, savory breakfast five days a week. It's filling and satisfying.
I'm obsessed with avocado. I can prepare avocado dishes to go with almost every meal. This large berry is one of my favorite foods - A must-have. Here's a few tricks to choosing the right avocado. If you need immediate ripe avocado, choose one that is dark green and give it a little squeeze - If you feel it is squishing easily, it's no good. I prefer to purchase non-ripe avocados. I keep them in a porcelain basket on my kitchen counter and check them everyday. Once I feel that the avocados are ripe, I place them in the fridge - Ripe avocados will keep longer in the fridge. To cut an Avocado, simply cut all the way around the pit, gently pull the two halves apart and squeeze the pit out or use your knife to pull it out.
While still in the skin, use your knife and cut a grid of 1" pieces. Use a spoon to remove from the skin. In a small mixing bowl add 1 - 2 ripe avocados and 1 - 2 tbsp of seasoning (to taste). I love the Old & Vinegar Store Guacamole Salsa seasoning. It's savory and adds a lot of flavor to the avocado. Guacamole Salsa Seasoning Ingredients..
Gently combine the avocado and seasoning. Don't pulverize it - you wanna keep the texture chunky. This is not a creamy avocado recipe. Put in the refrigerator and let it cool a little.
Outer Aisle Plant Powered sandwich thins are my favorite. They're gluten free, grain free, keto, paleo, low carb and 50 calories per serving. AND each thin has one serving of vegetables! These thins are available in Jalapeño, Italian and original. Do they taste like cauliflower? Yes.
Place one or two cauliflower thins in the toaster and heat for approximately 3 minutes (depending on your toaster). Let cool. Once your cauliflower thin cools, apply a slice of your preferred cheese (I like sharp cheddar). Then spread a thick layer of savory avocado mash over the cheese and serve. It's super easy. If you're a fan of feta, you can sprinkle a little crumbled feta on top of the avocado mash.
Spicy avocado mash on a cauliflower thin is a quick, delicious and a healthy breakfast or mid-day snack. I prepare this savory dish five days a week. It's filling, satisfying and I never get bored of it. You can also use these cauliflower thins for mini pizza crusts, hotdog and hamburger buns, taco shells and sandwiches. Get creative. 
I LOVE pizza! It's one of my top five favorite things to eat. Unfortunately, takeaway pizza isn't the healthiest choice, so I often make homemade pizzas. I usually reference pizza recipes from the Pizza and Other Savory Pies cookbook by Brigit Binns. This little book covers Italian, American and unique contemporary recipes. I would have never considered putting potato, duck or seafood on a pizza before. This book is a must-have for experimental pizza lovers.
Basic DIY pizza ingredients and my go-to brands..
Kitchen tools..
The star of this post is the Breville Crispy Crust Pizza Maker. This countertop pizza oven is perfect for individual, customized pizzas.
I usually prepare whole wheat pizza dough made from scratch. I divide into individual sized dough balls and freeze for easy pizza nights in the future. Last summer I had activated charcoal infused, gluten free pizza at Stellina Pizzeria, located at Union Market in Washington and loved it. So, I was intent on trying to make my own gluten free pizza. Rather than making the dough from scratch I purchased a mix from William Sonoma - the Cup4Cup gluten free pizza crust mix.
The recipe doesn't call for pizza seasoning, but why not add a little to the mixture. I put pizza seasoning in/on everything - pizza, avocado mash, egg frittatas, chili, pasta sauce.. I also add a little dried oregano to the crust mixture. I have activated charcoal in my pantry, but decided to stick with the pizza crust recipe and forgo the detox element this time.
This pizza crust recipe was fairly easy - Combine the gluten free mix, yeast and egg. Knead until fully combined, wrap in plastic and place it in the fridge. Typically, pizza dough needs to rise, but this recipe says to wrap it tightly in Saran Wrap and therefor it cannot expand.
I like to prepare a variety of toppings, so diners can customize their own pizza. This makes for a fun pizza night. My go-to ingredients..
The Breville Crispy Crust Pizza Maker is AMAZING! The pizza stone has a 12" diameter and gives you professional brick oven flavors. You can bake thin, medium and thick crusts in this countertop oven. There is a heating element on top and one under the stone. It does take a while to heat up, so turn it on before you start cutting the ingredients. The Breville Crispy Crust Pizza Maker is available at William Sonoma and retails for $200. It's on sale now for $149.95 and worth every penny! It's high-quality - I've had mine for years. As you can see, my pizza stone has been used many times. DO NOT wash your pizza stone after use - Gently scrape any residue from the stone and allow the flavor from past pizzas to infuse the ceramic plate.
Cooking times depend on type of crust and choice of toppings. I like to pile as many ingredients as possible on my pizza, but you have to mindful of the top element - If your pizza is piled to high, the toppings will stick to the element and burn. I gotta say, I didn't like this gluten free pizza crust AT ALL! It was heavy and hard, like a giant cracker. In hindsight, I probably should have spread the dough thinner. I much prefer whole wheat pizza dough made from scratch. All types of pizza crusts will bake nicely on the pizza stone and most in the oven on a perforated pizza tray. I use the pizza tray to bake frozen pizzas and cauliflower pizza crusts - LOVE those! Cauliflower crusts are healthy and delicious. My go-to brand is Outer Aisle Plant Power pizza crusts and wraps. Although I didn't like the crust in this recipe, the combined pizza seasoning, sauce and toppings were delicious. This is a basic American-style pizza. I suggest you get creative with your dough and toppings. You can literally put anything on pizza. Get inspired with the Pizza and Other Savory Pies cookbook by Brigit Binns. 
This was one of those nights when you shop your fridge with no plan, BUT manage to create something special. Greek chicken, Mexican street corn, the Sakara Bliss bowl and Middle Eastern spreads make for a trip around the world on one plate. It's a bright mishmosh of flavors. It's always good to have some ready-made fresh salads in the fridge. I'm not a vegetarian, love chicken and cant live without "real" cheese. SO, I usually order Sakara plant-rich salads and combine them with a well-seasoned protein.
This is my go-to chicken recipe. Wash, pat dry and season the chicken breast the day before. I like to season chicken with The Spice & Tea Exchange Greek Seasoning. This seasoning is super flavorful and has a hint of feta flavor. Put the seasoned chicken in a sealed plastic bag and store in the fridge. The next day, pre-heat the oven to 425°. Place the seasoned chicken on a baking pan and bake until cooked through. About 20-25 minutes (depending on thickness). Remove from the oven and tent for 5 minutes so the juices will distribute evenly. Slice evenly against the grain and serve hot.
This is not your typical Mexican street corn recipe. Just me using whatever I have to create flavorful corn on the cob with sauce drizzled over it - Kinda like Mexican street corn. I always have a tub of garlic butter in the fridge. I mix whipped butter with the Oil & Vinegar Store Herb Butter Mix. The mixture of salt, herbs and spices is delicious and adds flavor to any savory recipe - Not just butter. Herb Butter Mix Ingredients..
For a little flavor kick, I added The Spice & Tea Exchange Moroccan Spice Blend to 1/2 cup of garlic butter. You can season your butter with any spice blend. Massage the spiced butter onto the corn on the cob, making sure it gets in between the kernels. I wanted to make a Mexican street corn sauce, but didn't have all the ingredients, so made my own version. The amount of each ingredient will vary depending on how much sauce you need. For a small batch..
Grill on high, turning often and until you have a nice char - for about 10 min. May take longer on an indoor grill - 20+ min. Drizzle the DIY sauce over the corn. Delicious!
I'm a big fan of Sakara - A plant-rich meal plan that delivers breakfast, lunch and dinner, two, three, four or five days a week. Some of the recipes are too "veggie" for me, but the salads are unique and the breakfast parfaits are super yummy. The Bliss Bowl (pictured here) is one of my favorites. This fresh salad combines pickled watermelon, avocado, macadamia feta (faux cheese) and quinoa over seasonal greens, with detoxifying herb-chimichurri dressing.
These spreads are essential in my home. Hummus, tzatziki and harissa go great with roasted chicken, veggie kebabs, kefta kebabs.. The list goes on and on. I'm sure I consume a container of hummus a week - I'm addicted to hummus and Stacy's pita chips.
I often make my own salad dressing (pictured here). Combine equal parts oil, vinegar and mayonnaise. Add a little salad seasoning and mix throughly. I like the Oil & Vinegar Store Tuscan Herbs Oil, Garden Herb Vinegar and Marc De Champagne Vinegar. This unintentional meal turned out to be quit impressive. The fresh salad with pickled watermelon, along side Greek chicken breast is super healthy. The corn not so much, BUT one butter-infused corn on the cob ain't gonna hurt ya. I think we can all agree that corn on the cob is an essential summer food. This is a corn on the cob recipe I will repeat often. 
I love breakfast. I can eat it in the morning, late at night and anytime in between. My two favorites are savory avocado mash and spicy chickpea stew over a toasted English muffin and the traditional bacon, egg and cheese sandwich. Because I'm trying to eat less carbs, I usually opt for an open-faced breakfast sandwich, but both these sandwiches can be served between two pieces of toasted bread or a toasted english muffin.
Savory avocado mash on toasted bread or an english muffin is my favorite breakfast or mid-day snack. You can view my savory avocado mash recipe in the post below this one. It's delicious and pairs nicely with sautéed mushrooms or leftover chickpea stew. Savory Avocado Mash recipe - https://www.bagorgie.com/index.php?id=729
I posted a spicy chickpea stew recipe a few weeks ago (see below). This recipe is easy and super flavorful. I recommend making a little more than you need, so you have leftovers. You can put spicy chickpea stew on anything.. The next day, bring a pan to med-high heat and drizzle a little oil - preferably a Moroccan spice oil (Oil & Vinegar Store). Add a few large spoonfuls of leftover chickpea stew and a little vegetable or ramen broth. Lower the heat and bring to a mild simmer. Add small amounts of broth to keep your desired consistency. Spicy Chickpea Stew recipe - https://www.bagorgie.com/index.php?id=731
Spread a thick layer of savoy avocado mash on a toasted english muffin and top with spicy chickpea stew. Delicious! You're gonna need a fork and knife for this one. This healthy breakfast is packed with flavor and is super filling. This is one of my favored open-faced breakfast sandwiches.
I usually prepare a full pack of bacon and store half in the fridge for breakfast the following day. I don't re-heat the bacon the next day - The toasted english muffin and egg are hot, so it's an unnecessary step. AND re-heated bacon isn't great. Place a thin slice of cheddar cheese on the toasted english muffin, add a few slices of bacon, then place an over easy fried egg on top. Break the egg, so the yolk runs and Enjoy.. For extra cheesiness, add a second piece over the egg - Top with the other half of the muffin for a handheld sandwich. Just be careful when you bite into it, cause the yolk will pop and go everywhere. 
I love avocado - I eat it almost everyday (sometimes twice). Here's an easy recipe for savory avocado mash. I often eat this yummy spread on a toasted english muffin or multigrain toast. First, the avocado has to be ripe, but with no brown spots inside. How do you know? Give the avocado a light squeeze and if it feels soft, it's ready to eat. I keep avocados in a porcelain basket on my kitchen counter and as soon as they appear to be ripe, I move them to the refrigerator - ripe avocados will keep longer in the fridge. To cut an Avocado, simply cut all the way around the pit, gently pull the two halves apart and squeeze the pit out or use your knife to pull it out.
While still in the skin, use your knife and cut a grid of 1" pieces. Use a spoon to remove from the skin. In a small mixing bowl add 1 - 2 ripe avocados and 1 - 2 tbsp of seasoning (to taste). I love the Old & Vinegar Store Guacamole Salsa seasoning. It's savory and adds a lot of flavor to the avocado. Guacamole Salsa Seasoning Ingredients..
Gently combine the avocado and seasoning. Don't pulverize it - you wanna keep the texture chunky. This is not a creamy avocado recipe. Put in the refrigerator and let it cool a little. Spread a thick layer of savory avocado mash on a toasted english muffin (my favorite) or toasted multigrain bread. I usually prepare and top the avocado with sautéed mushrooms, spicy chickpea stew and/or an over-easy fried egg. BUT, the savory avocado mash on is yummy on it's own. Spicy avocado mash on toast is a quick, delicious and a healthy breakfast or mid-day snack. It's also a great addition to a club sandwich. View my Supreme Club Sandwich recipe below.. 
My Spicy Chickpea Stew recipe was inspired by the Dango chickpea dish at the famed DC restaurant, Maydan. This Middle-Eastern restaurant is amazing! The food is served to share with the table, so you should order a few dishes. The highly recommended Dango chickpea dish was my favorite - I'm addicted! The menu says there is chickpeas, butter, garlic, chili and lime. I recall the dish being sweet, spicy and a little buttery. Of course, the right spice blend is imperative, so I visited The Spice & Tea Exchange online store. They have a few Moroccan inspired blends, but the Baharat spice blend caught my attention. It says this spice has touches of sweet and heat and is good for Middle-Eastern cooking. Perfect! Baharat Spice Blend Ingredients..
Chickpea stew with chicken kebabs is a go-to recipe in my kitchen these days. The chicken kebabs are basic - I season the chicken with Greek seasoning (The Spice & Tea Exchange) and leave it the refrigerator overnight. I slide pieces of chicken, red or green bell pepper, purple onion and mushrooms onto the wooden skewers and grill for about 25 min. My indoor Hamilton grill has a cover and keeps the temp at 400°. I usually serve avocado, hummus, tzatziki and maybe a greek salad or Israeli salad on the side. These are go-to sides in my house. The spicy chickpea stew is what makes this meal special. It's super easy to make and the leftovers are great over avocado mash and toast. Ingredients..
Preparation.. Empty the chickpeas into a strainer and rinse with cold water. Set aside. Chop white onion and bell pepper into 1/4" pieces. Over medium-high heat, drizzle a little olive oil, add the onion and let cook until transparent. Add the garlic, red bell pepper and stir. Add the diced tomatoes and Baharat seasoning. I typically add 3-4 tbsp of seasoning. BUT, I'm an over seasoner, so I recommend you season to taste. Lower the heat and bring the dish to a light simmer. I suggest adding broth to keep the stew from becoming to thick (1/2 - 1 cup). Once the flavors have married and the diced tomatoes have dissolved a little (10 min), add the chickpeas and salt and pepper to taste. See video above. Add 3 - 4 tbsp of butter and simmer for 10 min. DONE! Chickpea stew is super easy to prepare and with the right spices will add a lot of flavor to your dish.
Rather than chicken kebabs, you can opt for Kefta. This was my first go at chickpea stew. All I had was ramen broth and I think this was the best chickpea stew I've made. Lately, I have been adding vegetable broth, but I'm gonna go back to ramen broth for extra flavor.
Kefta (beef and/or lamb kebabs) are also easy to prepare. Ingredients..
Finely chop the onion, cilantro and/or parsley (mint too). Mix all the ingredients with the beef/lamb and let sit in the fridge for at least an hour. Take small amounts of the kefta mixture and mold it into a thick sausage shape. Gently push a wooden skewer through and tighten the meat around it. Grill for approximately 5 minutes per side (depending on the thickness). Serve with chickpea stew, Greek salad, hummus and tzatziki.
This is my favorite - avocado mash and leftover chickpea stew on an English muffin or toast. It's a spicy breakfast and absolutely delicious! I will post a savory avocado mash recipe on the blog next week.. *On a side note - I was told it's super hard to get a reservation at Maydan, but if you're ok booking a month in advance, here's what you do.. Reservations are released on a rolling bases 28 days in advance at 10:00 AM. Set a reminder and book quickly, cause these slots will fill up within 5 minutes. This is stated in the online reservations section, so I don't know why people struggle to get a reservation. Maybe they didn't read the not-so-fine print?! 
This is the ultimate club sandwich recipe. It all started in Amsterdam, where I had my first club sandwich with egg (many years ago). I realized the regular club sandwich on most menus was basic AND my Supreme Club Sandwich evolved from there. I have made this sandwich countless times and whether it be the mayo, seasoning, choice of leaves.. every so often the ingredients slightly change and this oversized sandwich gets bigger and better.
Ingredients..
Preparation.. This recipe is all about prep and assembly. The sandwich is served cold, so can you prepare everything first and store in the fridge. Here are the steps-to-prep..
Wash, pat dry and season the chicken breast the day before. Put the seasoned chicken in a sealed plastic bag and store in the fridge. Don't use plain chicken - it's boring AND salt and pepper just won't cut it. I like to season chicken with The Spice & Tea Exchange Greek Seasoning. This seasoning is super flavorful and has a hint of feta flavor. On the day of, pre-heat the oven to 425°. Place the seasoned chicken on a baking pan and bake until cooked through. About 20-25 minutes (depending on thickness). Remove from the oven and tent for 5 minutes so the juices will distribute evenly. Once the chicken has cooled, slice evenly against the grain (pictured above) and put aside.
If there were food gods, bacon would be Medusa. Just looking at bacon makes you unhealthy and the salt content will dry your skin out and make your lips chapped, BUT the delicious strips are just too good to avoid. I eat 1/4 pack of bacon while I'm frying it! Pre-heat a deep pan to med-high and slowly fry the bacon. The bacon should be crispy - nobody likes a limp strip of bacon. Place the cooked pieces on paper towel to soak up the excess fat. Set aside.
Avocado mash is optional and kinda hard to keep on the sandwich, BUT the texture and flavor makes a big difference. Cut the avocado in half and remove the pit. Gently run your knife through the avocado creating 1/2" pieces and use a large spoon to scoop out. In a small bowel, combine finely chopped mini chives, avocado, a pinch of salt, a little olive oil and seasoning to taste (I use crushed chili peppers). Gently mash the mixture, so it's chunky - Don't pulverize it. Cover and set aside in the fridge.
I recently started adding Sriracha to the mayo and I love it! It's simple, just add a little Sriracha to light mayonnaise and once it reaches your desired flavor, cover and set aside in the fridge. You can also just go with plain light mayonnaise.
Place the eggs in a pot and fill with cold water until just above the eggs. Place pot on high heat. I suggest adding salt to the water - it makes peeling the eggs easier. Once the water begins to boil, set a timer for 10 minutes. When the timer goes off, quickly pour out the boiling water, run cold water over the eggs and add ice to stop the cooking process and cool down the eggs.
If you don't have an egg slicer, you should get one. This little tool is great for the perfect sliced, boiled egg. Don't place the egg in the slicer with the shell (pictured above). Once the eggs have cooled, peel and slice. Set aside. We're almost there..
I am a HUGE fan of sandwiches, which is odd, cause I don't like bread - It's just a means of transportation to my mouth. Albeit, I prefer whole grain bread or sturdy rolls (with the a little of the inside scooped out). Toast your bread, apply a thin layer of Sriracha mayo to both slices and place 1 or 2 pieces of sliced cheese on one slice of toasted bread.
Put a layer of chicken on the other slice, top with spinach, tomato slices, bacon, boiled egg and a large spoonful of avocado mash. Flip the toasted bread with the sliced cheese over top and cut diagonally. You don't need to spread the avocado mash - gently press the sandwich and the avocado will spread nicely (it will probably overflow). This sandwich requires a fork for stragglers. Enjoy.. This over-sized, over-flowing club sandwich is not for the weak, "I'm watching my figure" type! You can opt out of using bread, forgo the cheese and easily make this recipe a Supreme Club Salad. Just layer the ingredients and use a suitable low-calorie salad dressing. 
About a month ago, a friend sent me a get well package from Spoonful of Comfort. Inside the box was a 60 oz jar of chicken noodle soup, 1/2 dozen Bacci rolls, 1/2 dozen Snickerdoodle cookies, a decorative ladle and a personalized note card. Of course, I was ill at the time and a pot of hearty soup was exactly what I needed. Was funny, cause she was also ill and I had been planning to send her a Spoonful of Comfort package, but she beat me to it. Thank you to my lovely friend, Vycky, for thinking of me.
The Bacci rolls were slightly sweet and I prefer savory rolls, so I cut them in half, spread a little garlic butter, shredded Italian blend cheese and put them under the broiler until the cheese melted. Delicious! You can also opt for gluten free dinner rolls. I think I'll try those next time..
Who wouldn't want a Snickerdoodle cookie?! The Spoonful of Comfort cookie menu includes chocolate chip, oatmeal raisin and sugar cookies. You can also choose vegan, gluten-free chocolate chip cookies.
The chicken noodle soup was amazing. I plan to send myself Spoonful of Comfort soups until I've tried all seven. The soup menu includes, butternut squash, creamy corn and potato chowder, tomato basil, chicken and wild rice, poblano chicken chowder, harvest vegetable (vegan) and chicken noodle soup. There was enough soup in the jar to generously feed two people and the cookies lasted for days in the fridge. This easy heat-and-eat meal is flavorful, convenient and a thoughtful way to tell someone you're thinking about them. 
This mini cheese and vegetable frittatas recipe is super easy and delicious. When I prepare these frittatas, they disappear quickly and the compliments don't stop. AND, depending on how much cheese you add, these frittatas are fairly healthy. Pre-heat the oven to 450°. You will need cooking spray and muffin pans - I use disposable pans with a plastic lid for easy storage.
You can add a variety of veggies to these frittatas. Onion, bell peppers and hot peppers (to name a few). I prefer mushrooms and broccoli or broccolini. Ingredients..
Quarter the mushrooms and cut the broccoli florets into bite-sized pieces. The veggies should be similar in size. Cut the Roma tomatoes into thin slices. Stem and mince the fresh thyme. This Modern Sprout Herb Pull and Pinch Dish is great for stemming herbs. Pull the herb stem through the appropriate sharp, beveled hole and the herbs will collect in the dish. It's super easy.
I like Italian blend shredded cheese, but you can use any cheese. Sometimes I put a little shredded sharp cheddar at the bottom of the muffin cups for a little extra cheesiness. I'm a huge fan of cheese.
Set the veggies aside and prepare the eggs. Use one egg per muffin cup - If you're making 6 frittatas, crack 6 eggs into a bowl or large measuring cup. Add a little milk (for fluffiness), salt, pepper and seasoning (to taste). I use William Sonoma pizza seasoning. Mix the eggs well and put in the fridge to keep cold.
Place a frying pan over medium-high heat. Add a little olive oil (I like truffle olive oil) and sauté until the mushrooms have a little char along the edges. You can also add a little salt and pepper (to taste). Sometimes I add thinly sliced chives. It is important that you cook the mushrooms prior to putting them in the egg mixture. Otherwise, they will not cook properly in the oven.
Spray the muffin pan with a little cooking spray. Divide the broccoli and mushroom pieces evenly in the muffin cups. Make sure there are equal amounts of each. The veggies should fill half the cup.
Pour the egg mixture into the muffin cups. Don't fill to the top, because the frittatas will rise while baking. Top the veggie and egg mixture with cheese. You can also add a little cheese to the muffin cup before putting the veggies - for extra cheesiness.
Place two slices of Roma tomato over the cheese and spray with a little cooking spray - this will allow the fresh thyme to adhere to the Roma tomato slices. Sprinkle the fresh thyme over the frittatas and place in the oven. Bake at 450° for 20-22 minutes.
Once the frittatas are done, remove from the oven and serve immediately. I like to serve my vegetable frittatas with hot salsa. You can also sprinkle with parmesan cheese or serve with finely diced hot peppers. To make your dish more interesting and healthy, add sliced avocado with a little olive oil and salt. This is one of my favorite sides. Enjoy.. 
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