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Once you make your own hummus you will never want to buy the packaged stuff again. It’s quick and easy and super delicious. Oh and NO PRESERVATES, Bonus!

Chick peas also known as garbanzo beans are very good for you. Did you know that chick peas have a high magnesium and potassium content? They are also full of fiber, folate and iron. I make a bag or two of dry chick peas every week and use them in my Chocolate Meal Replacement Smoothie. So I always have the fresh cooked ones on hand. But you can use them from the can too. 

Classic hummus recipes call for tahini which is sesame seed butter, but if you don’t have any, that’s okay, because this stuff tastes amazing without it!

I like to serve it with veggies as pictured above. We used to eat it with pita chips, but that just got to be too fattening. So now, I serve it with lower carb combinations, veggie burgers, cooked vegetables or stir in a couple tablespoons into soup to make it more thick and creamy.

Simple Hummus Recipe:

1 15-ounce can of chickpeas drained or 1 1/2 cups cooked chickpeas
juice of 1 lemon
2 cloves of minced garlic
3 tablespoons olive oil
Salt and seasoning to taste
1/4 cup 
tahini (optional) 

In a food processor, or high powered blender (I use Blendtec) add all ingredients and blend until smooth and creamy. It is necessary to scrape the edges once or twice during the process and you may want to add a little more olive oil or a splash of water if needed. I find the that the longer you process it, the creamier it will be, so it’s worth giving it an extra few minutes once everything looks well combined. Enjoy!

Keep hummus in an airtight container in refrigerator for up to one week.

While you enjoy your delicious hummus, take a mini vacation in your mind with my private island painting. 
 Look deeply into the trees
 Feel the gentle breeze
 Smell the salt air
 hear the seagulls cawing
 and the waves crashing
Feel the sun on your face… 
Now, you can get this feeling anytime 
when you have this 
Wall Tapestry
private is
Private Island Carry all pouch
All the above are products with my art work made and shipped by Society6. They also make this image on towels, purses, tote bags, mugs, phone cases, clocks and more. Just follow this link, scroll down and take a look around. If you need help finding a specific product, contact me and I will send you a link. If you have a special request, I can most likely make it happen 🙂
You can also get an original painting just like this painted by me in a variety of sizes starting at $75. take a look at the details in my shop Custom Paintings.
This post contains affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting so I can continue to provide you free content each week! You guys are amazing!
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Homemade Veggie Burgers

I often rely on frozen store bought veggie burgers, they are convenient and some are very tasty. While they are a better alternative to meat, they are highly processed and have some questionable ingredients.  So I’ve come up with my own burgers which are super healthy, high in fiber and delicious. No, they don’t taste like meat, so get that out of your head, if you think of them as traditional burgers you might be disappointed.

This recipe makes about 18 burgers, so I freeze them to have a great satisfying meal anytime. For dinner I like to serve them with sauteed onions and mushrooms with melted veggie cheese on top or serve with a salad and some guacamole at lunch time.


2 cups Lentils cooked and drained (I sometimes use chick peas or other beans)
2 cups cooked brown rice
1 large vidalia chopped onion 2 cups

1/4 cup chopped fresh parsley
1/2 red bell pepper diced
4 flax eggs (Each flax egg is one tablespoon ground flax seeds to three tablespoons water)
1 can water chestnuts drained and chopped
1 cup white Mushrooms chopped
1 Shredded carrot
1/2 cup veggie shreds cheese
3 tablespoons Braggs Amino Acids
2 tablespoons Italian Seasoning
1 tablespoon stone ground mustard
2 tablespoons organic ketchup
2 cloves of garlic chopped

*1 cup breadcrumbs

*Breadcrumbs or ground almonds/walnuts or wheat germ or uncooked oats  – I mix a few of these ingredients, based on what I have on hand

Blend ingredients in a large bowl until thoroughly mixed. If mixture is too wet add more *breadcrumbs.
Shape into patties. I use about a 1/4 per pattie.

Bake on a lightly oiled cookie sheet at 350º or I found parchment paper to be easier, because they do stick a little.
Flip them after 15 minutes. They are very soft, so if the come apart a bit, no problem, you can just reshape them with your spatula.

Bake for another 10- 15 minutes.

At this point I melt veggie cheese on a the ones I am serving and I let the rest cool before freezing.

While you are eating these burgers, you can look at my cow paintings and feel totally guilt-free. They are lovely animals aren’t they?
These two paintings “Have A Cow” and “Cow A Bunga” were sold, but I sell them as prints in My Shop

I can also make an original for you from $75., check out the details here:
Custom Orders


Have a Cow Print


Cow A Bunga Print


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Easy Baked Fish

I make this simple recipe about once a week. Fish baked in the oven is an easy, light, delicious healthy meal. I use a mild filleted fish for this recipe like flounder, cod or mahi mahi, but you can use any kind of fish you like.

You can easily adjust the servings to make this dish with one or two fillets by reducing some of the ingredients and then cut the baking time in half.

I don’t actually measure anything, I just throw it all in the pan and bake it. The amounts below are just guidelines and you can also add other vegetables like zucchini, carrots, cabbage, artichoke hearts or anything you have on hand.


6-8 flounder fillets or your fish of choice
1 diced Vidalia onion
1/2 cup sliced mushrooms
1/4 cup diced red bell peppers
2 lemons
1/2 cup white cooking wine
olive oil
Italian seasoning, onion and garlic powder
Salt and pepper to taste
2 tablespoons capers s an optional garnish

Preheat oven to 350°F.

Lightly grease or spray a large baking pan.

Rinse fish fillets, place in pan, top with onions and vegetables, the juice of one of the lemons, sprinkle generously with seasonings, add wine and drizzle with olive oil.

Place in the oven and bake for 40 minutes or until golden brown. I usually make my salad while the fish is baking and I tend to get busy with tons of things so I have left this in the oven for much longer. Since I am cooking at 350°F and there is lots of liquid, it has never dried out. Many baked fish recipes have you set the oven for a higher temperature and bake for less time, but my method allows it to cook slower and when you leave it in longer the onions get brown and caramelized and all of the flavors to build and meld to produce a savory memorable meal.
Garnish with capers and lemon slices. Serve with a big green salad. Enjoy!
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Shrimp Fried Rice

This is my healthy version of fried rice. I like to add shrimp or salmon, but it can be made with just vegetables. You can add any veggies you like, the more, the merrier! Peas or pea pods would be nice and water chestnuts are fabulous!

I usually serve this as a main course with a nice Asian sauce on the side and a big green salad.

It’s best if the rice is cooked ahead of time and cooled, this way it doesn’t stick together and it makes cooking this recipe a lot quicker an easier.

I use *Braggs Liquid Aminos instead of regular soy sauce, you can also use Nama Shoyu or Tamari, but I just found out about a better alternative; Coconut Aminos and I will be buying it next time I go to the store. Click here for a review of these different soy condiments and their pros & cons.

Serves 4

4 cups cooked long grain brown rice
10- 15 Large shrimp
3 large eggs
2 large onions
3 scallions sliced
1 cup sliced mushrooms
2 carrots shredded or diced
1 red bell pepper diced
Coconut oil spray or olive oil
3 tablespoons sesame seeds
Add some Seasoning – I use 3 tablespoons of Italian seasoning, 2 teaspoons each of granulated garlic and onion powder and a few grinds of black pepper.

In a wok or large pot on med-high heat, sauté the onions in oil for about two minutes add one cup of rice of, stir continuously. Add all of your vegetables; mushrooms, scallions, peppers and carrots, keep stirring making sure everything is getting evenly brown, add another cup of rice and more oil if needed. Gradually add in the rest of the rice, once thoroughly mixed, you can lower the heat a bit and let it brown while you make the sauce.


3/4 Cup *Braggs Liquid Aminos or your soy sauce of choice
2 tablespoons of fresh minced ginger
2 tablespoons of fresh minced garlic
4 tablespoons of raw honey

Combine all the ingredients in the blender and process until mixed well.

Now back to the rice. In a separate bowl, scramble your eggs together with about 2 tablespoons of the sauce. Make a hole in the middle of your rice, add a touch more oil, and add the egg mixture.  Once the eggs begin to solidify, give them a quick turn or two and then incorporate them into the rice.

Serve in a big bowl, drizzle a little more sauce on top and sprinkle with sesame seeds. Serve the remaining sauce on the side.
You did it! Yay Rice! This is much healthier and cheaper than the restaurant stuff.

Here is a pretty koi painting to look at while your eat your rice. The original is sold, but I can paint one just for you, I have posters available too. Details are here at my shop.

Koi Pond Print


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Roasted Red Peppers

Delicious, quick and easy recipe. Red peppers baked in the oven with artichoke hearts and veggie cheese can be an appetizer, light lunch with salad, or as a side dish with dinner.
4-5 red peppers halved, seeded and cored
1 14 ounce can of artichoke hearts drained and chopped
3 ounces of mozzarella type vegan cheese
1/2 cup white wine
2 tablespoon fresh garlic minced
2 tablespoons of Italian seasoning
Salt & Pepper to taste
3 tablespoons olive oil
Optional ingredients to add as a garnish: chopped olives, capers, fresh oregano, lemon.
Set oven for 350ºF.  Lightly oil a large baking dish and place the peppers face down.
 Add the artichoke hearts, cheese, garlic and seasonings.
Pour on the wine and olive oil.
bake for about 35-45 minutes until nicely brown.
 I served these for dinner with Quinoa and a salad.
It was delish and the leftovers were great too.
Speaking of red peppers, here is one of my red abstract paintings:
Also on clocks, beach towels, cards, posters, stickers, drawstring bags, pouches, wall tapestries, duvet covers, t-shirts, phone cases, travel mugs, notebooks and more.  Look at all the products on Society 6 Red Square Abstract Painting and Red Bubble Red Square Abstract Painting
If you need help finding something, email me and I will send you a link. Thank you for browsing 🙂