Apple Pie Porridge

Ingredients- for 2 servings
  • 1 cup dairy-free milk
  • 1/2 cup rolled oats
  • 1 tsp maple syrup
  • 1/4 tsp cinnamon
  • 1 apple, peeled, cored, and diced
  • 1/4 cup cottage cheese
  • 2 tbsp Greek plain yogurt (or dairy-free option)
  • 2 tsp vanilla
  • Roasted pecans, walnuts, or other toppings as desired
  1. Combine milk, oats, maple syrup, cinnamon, and apple in a small saucepan over medium heat. Simmer for about 10 minutes, or until oats are soft, porridge is thickened, and apples are tender. Pour between two serving bowls.
  2. While cooking porridge, mix the cottage cheese, yogurt and vanilla in a medium bowl. Spoon over porridge. Top with your choice of nuts and serve immediately.


Feta Cheese and Thyme Pumpkin Wedges

  •  1-2 pounds of pumpkin, cut in wedges, with rind still on
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp thyme 
  • 4 oz crumbled feta cheese
  1. Cut 1-2 pounds of the pumpkin into thin wedges. Place on a baking sheet in one layer. Drizzle or brush olive oil over pumpkin wedges.
  2. Sprinkle thyme and garlic over pumpkin slices.
  3. Place baking sheet in oven, set to 400 degrees F and roast for 25 minutes. Sprinkle feta cheese over slices. Place back in the oven for 5 minutes, then turn off oven and let passively bake for 10 minutes.

Dessert: Apple-Cranberry Pie



  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • 8 Tbsp butter, frozen hard 
  • 8 Tbsp non-hydrogenated shortening, also frozen hard
  • ½ cup ice water
  • 1 Tbsp apple cider vinegar
  • 1 large egg, white and yolk separated
  • 1 Tbsp sugar, optional


  • 2 cups cranberries
  • 4 cups peeled granny smith apples, sliced ¼ in thick or smaller
  • 1 Tbsp lemon juice
  • ¼ cup honey, warmed until pourable
  • 5 Tbsp cornstarch or tapioca flour
  1. In a large mixing bowl, sift together flour and salt. Using a grater, add the margarine and shortening, cutting it into the flur with your fingers or a pastry cutter until the flour mixture appears pebbly. 
  2. In a cup, combine 4 tablespoons of water with apple cider vinegar. Drizzle it into the flour by the tablespoon, gently mixing the flour after each addition. Gently knead dough a few times, adding more water until it holds together. 
  3. Divide dough in half. Create a round disc with each section and wrap them separately in parchment paper or a beeswax wrap. Place in a container, one on top of the other and let set in a fridge for 2-6 hours.You can also start making the pie immediately, but I have found it’s better to let it sit in the fridge for a while. 
  4. When you are ready to make the pie, take one pie disk out of the fridge and place it on a lightly floured board. Use a rolling pin to roll dough into a circle about ¼ inch thick. Be careful not to OVER roll it, flip the crust over a few times to help even out the circle. Also, start your rolling pin from the center of the disk and roll to one edge of the crust. Once it is rolled out, drape the crust over a pie pan. This is your base crust. 
  5. Whisk the egg white, and brush it on the inside of the base crust.
  6. Set the oven for 425 degrees. In a large mixing bowl, combine cranberries, apples, lemon juice, honey, and cornstarch. Mix gently until cornstarch is dissolved.
  7. Fit the bottom crust into the pie plate. Pile in the filling and gently press to spread the filling until it’s level.
  8. Repeat rolling out the remaining dough as with the first portion. Using a sharp knife, cut the top crust into 8 strips, each about 1 in wide. Place 4 strips evenly spaced across top of pie. Weave remaining 4 strips at 90 degree angle, creating a lattice pattern.
  9. Pinch the edges of the strips and the bottom crust together, trimming any excess dough. Crimp the edge of the pie crust with your fingers or using a spoon.
  10. Whisk the egg yolk and brush the top crust with the egg wash. This will give the crust a crispy brown coloring. 
  11. If you want, sprinkle a little coconut sugar over the pie crust. Place the pie on a flat baking sheet (like a pizza pan) and place in the oven. Bake on 425 for about 20-25 minutes. Then lower the baking temperature to 350 and let pie bake for 30-45 minutes, or until the filling bubbles up through the holes of the lattice. Cover the pie with foil if crust starts getting too brown.
  12. Remove pie from the oven and allow to cool for 30 minutes before serving.


Great Grape Chick Salad

  • 3 cup chopped roasted boneless chicken breast (about 1 lb) or one can chickpeas, drained and rinsed.
  • 1 cup grapes, halved
  • ¼ cup chopped green onions
  • ⅓ cup almonds
  • ½ cup plain greek yogurt
  • 1 tbsp mayo
  • 1 tsp each rosemary and dijon mustard
  • ¼ tsp salt
  • Pinch of black pepper
  • Lettuce, tortilla, or pitas for serving

*NOTE: I always thought grapes were a summer fruit, but here in the Pacific Northwest, I see them growing and becoming ripe in October and November. I prefer the Concord grapes which do have seeds in them, but they are SO delicious, I never even notice the seeds! Try it with seeded grapes, just be careful as you crunch down on your salad.

  1. Combine all ingredients in a large bowl. Stir well. Divide into 5 small containers.
  2. When ready to eat, you can use lettuce leaves, whole wheat tortillas, or pita halves for serving


Earl-Grey Crusted Pork Loin with Fennel and Apple

  • 3 Tbsp finely ground earl grey tea
  • Salt and pepper to taste
  • One lb boneless pork loin roast
  • 3 fennel bulbs, trimmed and cut through the core into 1 inch wedges
  • 3 sweet cooking apples (such as Gala), quartered lengthwise and cored
  • 2 Tbsp olive oil
  • 1 Tbsp thyme
  1. In a small bowl, whisk tea with salt and pepper. Rub all over pork and set meat fat side up on a large rimmed baking sheet. Let stand at room temperature for 45 minutes.
  2. Preheat oven to 450F. Roast for 20 minutes until lightly browned.
  3. Meanwhile, in a large bowl toss fennel and apple wedges with olive oil and thyme. Season with salt and pepper
  4. Reduce heat of oven to 400F. Scatter fennel and apple around pork. Roast for 35 minutes or until thermometer inserted in the center of the pork reads 135F in the thickest part.
  5. Transfer pork to carving board and let rest for 15 minutes. Discard strings, if there are any. Slice pork and serve with fennel and apples as sides.

Celery Potato Soup

While the directions are just for the soup itself, try this with a vegetarian protein. I loved fried tofu, crispy-tender, cooked in olive oil and minced garlic. You can also try chickpeas, navy beans, or another vegetarian option. Add this to the soup AFTER pureeing it.

  • 2 cups sliced celery (or more if desired)
  • 2 cups yellow potatoes, diced
  • 2 shallots, quartered
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black ground pepper
  • 2 ½ cups low-sodium broth, pre-heated
  • 4 tsp parsley or celery leaves
  1. Toss celery, potato, shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast in oven at 450 F until tender, stirring once, about 30 minutes. Turn off oven and let passively roast for 5 more minutes.
  2. Puree the veggies and heated broth in a blender until smooth. Pour into bowls, drizzle with more oil and top with parsley.