Savory prosciutto wrapped asparagus


Sometimes you just have stuff in your refrigerator that needs to be used and THEN you sign up to bring an appetizer to a party. There is nothing more fun for me than to use those two things as motivation to make something new.

So direct from my refrigerator with forever present prosciutto and asparagus amongst numerous herbs and cheeses, comes a great appetizer that will please the pickiest of eaters. My daughter Carly (who in her head, hates asparagus) LOVED these and her eyes lit up upon taste testing!

TIP: Most pre-packaged Prosciutto comes with plastic dividing each piece. Use that as leverage to roll each batch of asparagus (it’s easier)



  • 1/2 pound of asparagus (ends cut off and then cut in half)
  • 8oz of prosciutto
  • 2 tbs of chopped fresh flat leaf parsley
  • 2 tbs of chopped fresh rosemary
  • 2 tbs of chopped fresh chives
  • 2 tsp of salt
  • 2 tsp of salt
  • 1/4 cup of grated Parmesan
  • 3 tbs of olive oil (or enough just to make the mixture pasty)

Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Have a bowl of ice water ready before starting. Blanch the asparagus by bringing a pot of water to boil, drop in the asparagus and cook for two minutes ONLY! Then give the asparagus an ice bath.

Add the herbs, cheese, olive oil and salt and pepper to a medium bowl and whisk together.


When the asparagus has cooled (about 5 minutes) drain on paper towels and toss into the herb mixture.

Roll 2-3 asparagus in one sheet of prosciutto and place on the baking sheet. Bake for 10 minutes and drain on paper towels.

Serve immediately or at room temperature. You can also cut the final products in 1/2 to serve more as well as make a nice bite size appetizer.






Chicken Cacciatore

Sorry for not posting in a while. New food journey and had to be sure that I was giving you some solid stuff, so I’ve been practicing.

My new food journey is to really reduce carbs and only treat myself only every once in a while. This is really the easiest change I’ve made in my eating EVER!! I don’t feel hungry and once your body adjusts to the way you’re eating, everything feels better. I will post more on that journey when I have some more to  say :-). But for now chicken cacciatore! With rice for the family and zucchini noodles for me….and I don’t care!!

This dish is quick easy and so yummy on a cold rainy day like we are having here today.


8 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging (I used coconut flour, nobody knew the difference)
3 tablespoons olive oil
1 large green bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup chicken broth
1 1/2 teaspoons dried oregano leaves


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side, saute in batches if needed.

Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add in the chicken broth. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked about 20-30 minutes.


Cauliflower Avocado Toast

I saw this on the Delish web site and had to make it myself, I have altered it with some nuts and seeds to make it a bit more dense and filling. I am currently on a new food journey which I will fill you in on later, but it involves a lot less carbs in my diet with a significant Keto/OS flare . I have been journaling this change and will share the journal, the recipes I’ve developed as well as the transformation (I hope) I can reveal at a later date.

But this is so delicious and filling that I had to share prior to anything because I know I can serve it to All Day because it has avocado. It will keep you full all morning, and it has great fats that are so good for you!

Chop the nuts and chia prior to adding the cauliflower and you’ll have a nice base.


After melting coconut oil in a large fry pan and add a spoonful of cauliflower/nut mixture, flatten it out as best you can in order to get that great crispinees across the whole “toast”. Don’t use butter to do this portion please! Coconut oil is clean frying and doesn’t burn what you’re cooking when trying to achieve a crisp coating.


  • 1 tbs organic coconut oil
  • 1 tbs butter
  • 1/2 head of cauliflower cut into bite size pieces.
  • 1/4 cup of almonds (flavor of choice)
  • 1/4 cup of macadamia nuts
  • 1 tbs chia seed
  • two large eggs
  • 1 tsp sea salt
  • 1/2 lemon juiced
  • 1/2 avocado
  • slice of cheese (optional)

In a small food processor (I still have my 25 year old Sunbeam Oskar, I love it). Chop the nuts and chia seed by using the pulse feature until it’s nice and grainy. Add the cauliflower and salt (minus a pinch for avocado mixture) and pulse again. Meantime smash 1/2 avocado with a pinch of salt and lemon juice, set aside.

In a medium bowl add one egg lightly beaten to the cauliflower/nut mixture and mix well.

Place a 1/4 measuring cup full of the mixture to heated coconut oil, press down firmly. Fry on both sides for approxmately 2 minutes each side or to your desired crispiness.

Melt butter and fry egg the way you like it, this truly is best when the yolk is runny. Towards end of cooking, place your favorite cheese on top if you desire.

Spread the avocado mix onto the “toast” and top with egg and enjoy.