Prosciutto and Cantaloupe Appetizer

This recipe couldn’t be easier or more tasty. Sweet and salty combine for a sensational appetizer!


  • 1 cantaloupe – seeded and cut into cubes
  • 8 thin slices prosciutto


Remove the flesh from the rind of the cantaloupe. Top each piece of cantaloupe with a piece of the prosciutto, secure with a toothpick. Serve cold.

Best Boxed Pancakes

It’s no surprise, as I am a huge Trader Joe’s fan, but this Trader Joe’s boxed pancake mix is the best I’ve ever had – you’ve got to try it!


  • 3/4 Trader Joe’s gluten free pancake mix
  • 1 Egg
  • 1/4 cup plus 2 tbsp water
  • 2 tbsp butter, melted
  • Cooking oil spray


Preheat griddle to 350 F or heat skillet over medium heat. Measure pancake mix and set aside. In a large bowl whisk egg, water and butter until well blended; slowly whisk in pancake mix until lumps disappear; batter will be thick.

Lightly spray griddle or skillet with cooking oil spray. For each pancake, ladle about 1/4 cup batter onto hot griddle; cook 1 1/2 to 2 minutes, or until bubbles form and begin to pop. Carefully flip with a spatula and continue to cook until bottom is golden brown. Repeat until all batter is used. (If batter becomes too thick, stir in water, 1 teaspoon at a time as needed.) Serve hot, with warm maple syrup, if desired.

NutraBullet Iced Matcha Milk


  • 16 oz Silk Coconut Milk
  • 4 oz Silk Almond Creamer
  • 1/2 tbsp matcha powder
  • 1 tsp coconut oil
  • 4-5 drops organic vanilla extract
  • 5 ice cubes
  • Raw sugar to taste
  • Pinch cinnamon
  • Pinch sea salt


Add all the ingredients (including the ice cubes) into the NutraBullet, pulse until frothy.
Pour into serving glasses and enjoy!

Chicken Caesar Salad

When I want a heartier, more filling salad – I know this recipe will do the trick! The combination of croutons, chicken and cheese make it more substantial than the typical “light” salad. You can use a dressing of choice or try this creamy greek yogurt version.


  • Romaine lettuce
  • Grape tomatoes, sliced lengthwise
  • Croutons
  • Shaved parmesan cheese
  • Grilled chicken

I particularly like these croutons from Trader Joes:


Mix ingredients into bowl, toss and serve!

Greek Yogurt Dressing:


  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper to taste
  • Add a store bought dressing to taste if preferred


Combine ingredients, whisk until well combined.

The Search for a New Sectional Sofa

While I love our old couch, it is time to update from 10 years of love and spills. I am looking for another sectional. We love the chaise on the couch, as it is comfortable, but wondering if we should go bigger, with the family growing, and it looks like there is space for it in the room. I’ve been shopping around and here are my top picks so far. What do you think?

Henry® 2-Piece Pull-Down Full Sleeper Sectional w/ Storage
West Elm
Reg. $2,898
Sale $2,318

Radley 5-Piece Fabric Chaise Sectional Sofa
Reg. $2,998.00
Sale $1,769.00

Artemis II 3-pc. Microfiber Sectional Sofa
Raymour and Flanagan
Reg. $1,899.85


Seared Scallops with Lemon Orzo

This is one of my favorite dishes. I drive to the Montclair Farmers market just to get fresh scallops to satisfy this craving! It is very important that the scallops are the best quality, freshest you can find. If you can’t get to a fish market, Whole Foods has good scallops too.

It is also important to get the timing right to get these seared to perfection. Before I begin cooking, I always watch Alton Brown’s Seared Scallop Video, as sort of an inspiration and refresher of how to get it right!


  • 1 to 1 1/4 pounds dry sea scallops, approximately 16 (5 pieces per person is a good amount)
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil


  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Optional Lemon Orzo side:
Cook 2 cups orzo. Once cooked add 2 tablespoons olive oil, 2 fresh squeezed lemons, 1/4 cup grated parmesan cheese, and salt and pepper to taste.

Avocado, Corn and Tomato Salad

This recipe is refreshing and tasty in the summer. It is great as is, or you can serve alongside grilled chicken or shrimp for a complete meal.


  • 3 ears cooked corn
  • 2 avocados, cut into cubes
  • 1 pint grape tomatoes, sliced lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste


  • Cook the ears of corn in a pot of boiling water for 8-10 minutes. Once cooked, cool the corn by running under cold water, or a bowl of ice, and then putting in refrigerator to ensure cold.
  • Combine the corn, avocado, tomatoes in a large bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Can eat immediately, or chill salad for an hour or two to let flavors blend.

Spinach Salad with Green Apple, Dried Cranberries, Blue Cheese and Candied Walnuts

This refreshing salad is a healthy way to satisfy a sweet tooth! The combination of spinach and green apple is a good source of iron, and helps with digestion, while the candied pecans and dried cranberries are sensational to the taste buds. Sliced cucumbers add an extra crunch to make this salad nothing but perfection. No cooking, just mix the ingredients and enjoy.


  • Baby spinach
  • Green apple, chopped
  • Crumbled blue cheese
  • Dried cranberries
  • Cucumber, sliced
  • Candied walnuts or candied pecans
  • Balsamic vinaigrette
  • Salt and pepper to taste


Add all ingredients to a large bowl. Drizzle balsamic vinaigrette over ingredients, sprinkle salt and pepper to taste. Toss and serve.

Modern PB&J: Peanut Butter, Raspberries and Banana on English Muffin

A modern spin on the classic PB&J. This version includes some fresh fruit and natural peanut butter. A toasted english muffin gives it a little crunch! A recipe doesn’t have to be complicated to be healthy and tasty!


  • English muffin, toasted
  • Peanut butter
  • Banana, sliced
  • Raspberries


Toast the english muffin, spread peanut butter on the surface, and top with banana slices and raspberries. Enjoy!

Over Easy Eggs with Tomato Open Faced Sandwich


  • 2 eggs
  • 2 slices of tomato
  • 2 slices of fresh Italian bread
  • Bosari seasoning or salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons olive oil


  • Toast the fresh Italian bread slices, and then brush lightly with 1 tablespoon Olive Oil. Place on place and set aside.
  • Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Use a spatula to flip the eggs over, cooking on the other side to a slow count to 10. Place cooked eggs on top of the toast on plate.
  • You can use the same pan, heat 1 tablespoon olive oil, and then sauté the sliced tomato over medium heat on both sides until browned.
  • Place tomato on top of the layered eggs on plate. Sprinkle with Bosari seasoning, or seasoning of choice.