Salad Days

Summer is finally here and when the sunlight lingers past 8:00 I’m craving the cool wet crispness of a great salad. I’m especially excited about this month’s partnership with Taylor Farms   and Stonyfield Farm yogurt. I was really impressed and inspired with the Spinach Medley mix I got; a mixture of spinach, arugula and radicchio. The arugula in it was especially delish-love the nutty flavor it imparts to salads.

I should confess here that I always have 3 things in my freezer- ice, a frosted beer mug and a bag of frozen organic edamame that mocks me every time I find it buried under something I’m actually going to eat. In theory, I’m a healthy eater. In execution, I’m going for the triple creme, also a mainstay of my fridge, every damn time. Its been 15 months since the edamame first entered the frigid realm of the freezer. I feared it was past it’s prime and was determined to give it a great send off in a salad or with a 5:00 Friday Manhattan. Incredibly, the salad won out.

I should also confess here that I’m a ranch dressing fanatic. Love the stuff. On everything. Since I grow so many herbs I make up a batch on the reg subbing in some Stonyfield Greek plain for buttermilk and thinning out with milk. So good! But I have a new  fave now and it’s an Asian inspired version of ranch. And it’s amazing if I do say so myself.  Don’t take my word for it-try it and let me know what you think.


Shirataki Noodle salad with Thai Ranch Dressing Oh yesssss

Thai Ranch Dressing-

  • 1/2 cup Greek Whole Milk Plain yogurt
  • 1/4 cup + 2 Tablespoons coconut milk
  • 1.5 Tablespoons of Mayonnaise
  • 1/2 teaspoon Asian fish sauce or soy sauce
  • 1/4 teaspoon Sriracha sauce
  • 1/2 teaspoon of fresh lime juice
  • 1/2 teaspoon of salt
  • pinch of sugar
  • 1.5 tablespoons fresh minced cilantro
  • 1.5 tablespoons of fresh minced Thai or regular basil
  • 1/2 tablespoon of fresh minced mint

Whisk together all ingredients except herbs until well blended. Adjust the consistency with yogurt or coconut milk depending on how u like it. At this point, I pour it in a mason jar, add the fresh herbs, give it a good shake and let it sit for a few hours to develop the flavors.

Shirataki Noodle Salad-

  • 1/2 pkg of Shirataki noodles (usually near tofu if u haven’t had them)
  • 1/2 bag of shelled edamame, about a 1/3 cup
  • 1 carrot julienned, peeled or spiralized. I have a julienned peeler so it makes it easy, whatever way you roll.
  • Toss these with 1 teaspoon each of rice vinegar and soy or fish sauce. Put aside.
  • Slice 1/2 a cucumber into rounds
  • Halve about 1/2 cup of cherry tomatoes
  • Place 2 or 3 handfuls of Taylor Farms Organic spinach medley on a platter. Scatter cucumbers and tomatoes on top of the greens Place seasoned noodles, carrots and edamame on top of everything. Load it up with amazeballzz Thai Ranch dressing and call it a day ❤

















Organic for Everyone

I’m passionate about organic food. Food that is grown and harvested with respect for the earth and it’s long term health is the best food. This month’s post is sponsored by a partnership with Walmart, the retailer who prides itself in being one of the world’s largest retailer of organic items.

Admittedly, it had been a while since I trolled the super center for organic produce. And I’ve been missing out. Wowzers-they’ve done an amazing job stocking their shelves with organic items! The berries I needed for my fruit tart were fresh and perfect. The selection was impressive, I was able to buy all organic ingredients for my tart and I was thrilled. And it didn’t stop in the produce aisle-organic was everywhere! I picked up some butter, ground beef and flour. Any place where I can get beer, motor oil, canning jars and organic produce under 1 roof is destined to be a fave destination. Nice work #Walmart, organic truly is for everyone when it’s accessible and affordable.



Now to get cooking-

Fab Fruit Tart 

1 round of pre-made pie crust. If you must- make your fave : )



  • 1 quart Stonyfield  Organic Whole Milk Vanilla Greek yogurt
  • 1/2 cup of  organic whipping cream
  • 1/4 of organic sugar
  • 3 teaspoons of freshly squeezed organic lemon juice


  • 1 pound of organic strawberries
  • 1 pint of organic blueberries
  • 3 organic kiwis
  • 1 large can of organic mandarin oranges
  • 1/4 cup of organic apricot preserves

Drain the yogurt overnight so the yogurt has the consistency of cream cheese. I saved the netting off a pint of berries and it was perfect for this. I lined the netting with a coffee filter and flipped the qt of yogurt into it. Secure the netting around the container so the yogurt is suspended in the empty quart.

Line a 9″ tart pan with a removable bottom with the pie crust and cook according to package directions. And don’t judge. Its Summer- I want to spend more time outside than in the kitchen : ) Cool until ready to fill.

Mix the drained yogurt with sugar, lemon juice and whipping cream until it’s a spreadable consistency. Spread the mixture into the cooled tart crust. Chill for 3 hours. Arrange fruit decoratively in concentric circles. Heat preserves with 1 tablespoon of water. Brush over the fruit to finish the tart. Enjoy ❤






I like real. I like my food real with ingredients that are less than 3 syllables each. I like my friends real. Especially the one who reminds me that my feet are horrid on every level. I especially like real, sustainable fabrics next to my skin. I’m grateful that Stonyfield and prAna help me keep it real in life and my latest post.

I was thrilled that my new favorite Summer dress from prAna was as cute IRL as it was on their website. Absolutely love the give and fit of the recycled fabric-it was perfect for a morning at the Farmer’s Market. I couldn’t wait to wear it! Easy dresses I feel good in take me through a busy day like nothing else ❤


Before I head anywhere, I indulge in the realest part of the day for me- sunrise on the dock. I’m so grateful to live in such a beautiful place so close to nature. The breathtaking beauty of a Blue Heron across the lake is a blissful backdrop to breakfast. I never dreamnt that I would live in such a beautiful place. A smoothie on the dock before I head to work is just the right amount of perfect. It’s the most peaceful 10 minutes of the day once my eyes are open. I’m centered and the day is full of amazing possibilities #TheWholeYou  #Stonyfield #Lakelife


Breakfast Bliss Smoothie

  • 1.5 c organic frozen mixed berries partially thawed
  • 1 cup organic baby spinach
  • 1 cup Stonyfield Organic Whole Milk Plain Greek yogurt
  • 1″ piece of fresh turmeric grated
  • 2 Tablespoons organic ground flaxseed
  • 1 cup of orange juice

Blend all ingredients until smooth and sip while thinking good thoughts. Now go kill your day grrlll ❤

Today’s Post is Brought to You by the Letter B

I’m excited to share the news that your favorite organic yogurt maker is now also B Corp certified. What does that mean?  You can click here here to learn more about the process and why it matters. By maintaining an audit score of 80% or more Stonyfield commits to-

B     a force for good

B     environmentally responsible

B     a better place for employees

B     a business that solves social problems 

Congratulations Stonyfield! To celebrate the occasion we in The Clean Plate Club received a box of amazing goodies from other B Corp certified partners. My kitchen became an even happier place with all these cool products.


Method Kitchen Gel Hand Wash gets rid of onion & garlic smells and replaces them with Basil. Heavenly.

Pukka Three Ginger tea with warming organic ginger, galangal & turmeric goodness. Love.

Pete & Gerry’s Organic Free Range eggs. I support happy hens.

Preserve Toothbrushes made from recycled yogurt cups. Genius idea.

Purely Elizabeth Cranberry Pecan Organic Ancient Grain Granola. I’m obsessed.

King Arthur Whole Grain Sprouted Wheat Flour. My new go-to whole wheat, love.

I wanted to get cooking! And I did. These tart and not sweet real scones recall the ones I had years ago by a peat turf fire in Eire. I was happy to fast forward the hearty wheat flour base with some dried cranberries and a tart orangey yogurt glaze, an endless pot of tea and lots of butter. Slainte y’all ❤

Cranberry Orange Whole Wheat scones 

  • 3/4 cup King Arthur Sprouted Wheat Flour
  • 1 Cup King Arthur All Purpose Flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 stick of Organic Valley butter
  • 2/3 cup Purely Elizabeth Cranberry Pecan Ancient Grain Granola
  • 1/3 cup of dried cranberries soaked in Pukka Three Ginger Tea (directions below)
  • 1 cup of Stonyfield Plain 100% Grass fed yogurt
  • 3 teabags of Pukka Three Ginger tea

Orange Ginger Glaze

  • 1/4 cup orange juice
  • 1/4 cup Pukka Three Ginger tea
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons of triple sec
  • 1/4 cup Stonyfield 100% Grassfed plain yogurt

Preheat to 375 degrees

Boil 1 cup of water and steep 3 teabags of Pukka tea for at least 5 minutes. Discard teabags. Pour 1/2 cup of prepared tea in a bowl and stir in dried cranberries. Set aside. Reserve remaining 1/2 cup of tea for glaze.

In a large bowl combine the flours. Add the baking soda, baking powder, salt and sugar. Cut the butter in with a pastry blender or 2 butter knives until it resembles bread crumbs. Add the granola and the drained cranberries stirring with a fork until just combined. Add yogurt and mix until there are large clumps. This dough doesn’t need to come together.


Turn the clumps out to a floured work surface and knead gently until the dough forms a ball. With a lightly floured rolling pin, roll the dough into a 1 inch thick cake thats about 6 or 7 inches wide. Cut the dough into 8 equal sized triangles. Place the scones on a large ungreased baking sheet. Bake the scones for 22-25 minutes or until they’re puffed and golden brown. Cool for 10 minutes before glazing.

While the scones are baking make the glaze.  Combine all glaze ingredients except yogurt in a small saucepan and bring to a boil on high heat. Lower heat to medium and simmer for 5 or 6 minutes until reduced and thickened, about the consistency of maple syrup. Remove from heat and let cool for 15 minutes. Add yogurt to cooled mixture and stir until smooth.

Spoon glaze over cooled scones and devour


Winter Weekend Breakfasts

Every Sunday, and especially in the Winter, I’m reaching for a delicious pastry to pair with my coffee. Something warm and buttery that goes with a crackling fire and Enya makes my heart happy. This weekend I tried my hand at updating an old favorite-the Morning Glory muffin. My riff on this throwback recipe is updated with pear, squash and this amazing Woodstock Hiker’s Harvest trail mix I had on hand. The pumpkin seeds in the mix were a welcome addition to the traditional walnuts. This moist gingery muffin is a new favorite. Hope it’s a favorite of yours, too!


Winter Glory Muffins

Makes 12 muffins

  • 1 cup all purpose flour
  • 3/4 cup of white wheat or whole wheat flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 salt
  • 1 cup of Stonyfield plain 100% Grass Fed yogurt, stirred until texture is thinned like buttermilk
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 cup of grated pear (about 1 pear)
  • 1 cup of grated butternut squash
  • 2 cups Woodstock Hikers Harvest  snack mix (reserve 3 tablespoons for topping)
  • 1/2 cup of sunflower or other neutral oil
  • Preheat oven to 350 degrees. Line standard size muffin tins with paper liners.

Mix all dry ingredients together in a mid size bowl. In a large bowl, whisk yogurt, sugar and eggs until smooth. Stir squash, pear and Harvest mix into the egg mixture. Stir in the oil.

Fold dry ingredients into wet mixture with a rubber spatula until just combined. Don’t over mix! Divide batter evenly among the muffin tins. Sprinkle tops with reserved snack mix and bake for about 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.


Enjoy ❤

















Comfort Me with Soup

img_4980In my kitchen, in these Orwellian times, there is nothing more comforting than a pot of homemade soup. Nothing gives me the reset I need more than making delicious soup. I was thrilled to get Stonyfield’s latest offering, Double Cream plain yogurt. The taste was amazing, extra creamy and less tart than traditional yogurt. Instant love! Couldn’t wait to get cooking! This month’s partner is Simply Organic and their amazing  organic dip mixes. As the wood stove crackled and snow began to fall I knew it was a perfect time to create some soup #organicmoments #stonyfieldblogger

Creamy Chipotle Sweet Potato Soup

  • 4 large baked sweet potatoes (enough to yield 2.5 cups of cooked sweet potato)
  • 6 cups ups of organic chicken or vegetable stock
  • 4 teaspoons Simply Organic Chipotle Ranch Dip mix
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of Simply Organic smoked paprika
  • 3 cups of Stonyfield Double Cream yogurt at room temperature apprabouta

Puree all ingredients except yogurt in mixing bowl. Transfer to saucepan and cook on low heat for about 10 minutes. Gently stir in yogurt and cook until heated through.

Enjoy ❤