Lex’s Skinny Peanut Butter + Roasted Almond Oatmeal Balls

1/4 cup peanut butter

1/4 cup honey

1/4 cup coconut oil

1 tsp. vanilla

2 cups rolled oats

1/4-1/3 cup raw almonds, whole or roasted almonds


1/4 cup mini milk or mini dark chocolate chips


*In a saucepan, heat the peanut butter, the coconut oil, and the honey on medium low until melted together fully and creamy. When fully melted, add the vanilla.

*Pour the mixture over your oats in a separate large bowl. Stir with a wooden spoon or spatula until thoroughly coated. Once coated, add your finely chopped roasted almonds.
—-> If you are using raw almonds, heat up a small skillet on medium high heat. Put your almonds in a dry pan and let sit until heated up. Once heated, keep shaking your pan to make the almonds evenly roast. Once they have an optimal char (and are not “raw” tasting) remove them from the pan and let cool for about 30 seconds. Then finally chop and add to oat mixture.

*Let cool for about 20-30 minutes. If you are using chocolate chips, this is where you will fold them into the oat mixture. Then using an ice cream scooper, scoop out small balls onto wax paper and put them into the refrigerator until hardened (usually 2-3 hours for a good firm ball). Should yield around 15-20 balls depending on how large you decide to make them.

Enjoy! No baking, no fuss and good for you too!

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Orange Almond and Olive Oil Muffins

  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1/2 cup fresh orange juice, at room temperature
  • 1/4 cup virgin olive oil
  • 1/4 cup plain whole milk Greek yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 large orange, zested
  • 1 cup almond flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup sliced almonds, toasted (set aside 1/4 cup for topping) Cook’s Note
  • Powdered sugar, for dusting

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.

Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.

In a separate bowl, whisk together the flours, baking powder, and salt.

In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar (or toasted slivered almonds) and serve.

**If you love blueberries like I do….add 1/2 fresh blueberries to the batter at the last minute….and lightly fold in.

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Red Curried Lentil Soup

This aromatic, spicy and delicious soup is wonderfully warming on a cold day and will warm your insides whenever!It is so simple to make…Prep time is literally 5 minutes and wait till it is creamy and simmering and then grab a bowl. A dollop of sour cream or Greek yogurt will send you to heaven!


1/2 Spanish onion, chopped

4 garlic cloves, chopped

1/2 teaspoon course black ground pepper

1/2 teaspoon sea salt

1 1/2 teaspoon curry powder

1/2 teaspoon ground cayenne

1 1/2 cups of red lentils

1/2 cup kale or spinach, roughly chopped (optional)

In a medium saucepan sautee onions, garlic, salt and pepper 1/2 teaspoon of the curry powder in olive oil until translucent (5-7 mins).

Add lentils and sautee until coated with oil (3-4 mins.) Add the rest of the curry powder at this time

Add 6 cups of water, vegetable or chicken stock and stir.

Let come to a full boil (4mins), turn low and simmer for 35 mins.
You may add spinach or kale at this point..(the heat will naturally wilt the greens).

Ladle into soup bowls and top with dollop of sour cream or Greek yogurt (optional)

**fresh mint for garnish








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Shrimp Bisque

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
Season, to taste, and serve hot with a dollop of sour cream or crème fraiche.

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Citrus Organics Citrus Water

1/2 gallon purified water

1/2 cucumber unpeeled

1 orange

1 lemon

1 lime

1/2 bunch of fresh mint washed (individual leaves)

Cut all citrus and cucumber into slices 1/2 thick and tear all mint leaves from stems.

Fill clear glass pitcher 3/4 way to top and then add all citrus, cucumber and mint.

Stir to help infusion of flavors and enjoy.

**Will stay in refrigerator up to 4 days.

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Pumpkin Walnut Bread

A great moist and spicy bread that is delicious with a cup of your favorite tea or for dessert with a scoop of vanilla bean ice cream or large scoop of fresh ginger infused whipped cream.

3 1/3 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1  1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2/3 cup vegetable shortening

2 cups mashed or pureed Pumpkin

4 eggs slightly beaten

2  2/3 cups sugar

2/3 cups milk

1 cup chopped walnuts

Preheat oven to 350 F Grease and flour 9x5x3 inch loaf pan.

combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves  and toss them together with a fork or whisk. In a large bowl combine, sugar, pumpkin,eggs, milk, and walnuts. Add the combined dry ingredients to the wet ingredients and stir with a large spoon just until the batter is blended, the flour should be incorporated so there are no lumps, but there will be small bits of shortening that will disappear during baking.

Divide batter equally between pans and bake for about one hour or until skewer inserted in center come out clean. Remove the loaves from the oven, and cool in the pans for5 minutes before turning out onto a rack to cool completely.

** Ginger Whipped Cream: instead of adding sugar to the whipped cream while beating add simple syrup infused with fresh ginger. It is delicious!!

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Spicy Italian Meatball Soup

This is  heart warming and twist on the traditional Italian Peasant soup known to most as Minestrone. The fresh herbs always give a natural and exhilarating lift to any foods. In this soup… as in cooking in general… you will want the vegetables to be cut or chopped in a uniform size.

1/2 bunch Swiss Chard …chopped

1 large carrot..scrubbed and chopped

1 celery stock..chopped

1 onion….chopped

3 garlic cloves ….chopped

2 Tablespoons Olive Oil

1 cup Fresh Organic Baby Spinach… chopped

1/2 cup green cabbage…chopped

1 large sweet potato..scrubbed w/ skin on…chopped

2 medium creamer.. white rose or purple potato …chopped

1/2 Gala or other sweet apple…chopped

1 fresh tomato or  canned (prefer San Marzano) 28 ounce

fresh Basil

Fresh mint

1/2 teaspoon Cinzia’s Citrus Organic Spice

1/2 teaspoon Course Sea Salt or Pink Himalayan

1/4 teaspoon Black Pepper

Saute in Le Cruset or large pot the olive oil… onions… carrots…celery and apple for 2 minutes till translucent. Then add garlic and saute till flavors are released..1 minute then add the potatoes..(sweet and white) and saute till coated with oil and starting to sear (about 3 minutes) stirring to coat evenly. add the Swiss Chard.. Cabbage and Baby Spinach and 1/2 of the fresh herbs…stir till coated.

Add salt and pepper and Citrus Organic Spice Rub to the mixture and stir to coat evenly. Add 4 cups of vegetable, chicken stock  or water and stir to incorporate.

*Adjust seasoning at this time..add more salt pepperor spice etc. to taste if needed.

Let come to a boil for 2 mins and then turn down to a simmer about 15-20 minutes or until the potatoes are tender but not mushy!

Laddle into large soup bowls and add the Turkey Meatballs then the fresh herbs to the top.

Turkey Meatballs

8 0unces Ground Turkey

1/2 teaspoon Citrus Organics Spice Rub

1/4 teasoon Sea Salt

1/4 teaspoon Pepper

Blend together and form into tiny balls (the size of a quarter)

Saute in 2 Tablespoons Olive oil until golden brown on all sides..

Make sure they are uniform in size to insure proper doneness. They should cook for about 7 -8 minutes on med/ high flame shaking pan back and forth occasionally. For quicker and more  tender meatballs you may sear meatballs on each side and then when they turn golden brown add a tablespoon of water and invert the lid and they will steam. If doing this you must turn down the flame after you add the water and let simmer for another 3 mins or so.

*These may be added to your soup or soup can be served vegetarian style as well.





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