Valentine Chocolate Cake- from Core 7 Fueled

Boy, have I got the perfect cake for you this Valentine’s Day. It’s super rich, and has a nice texture like fudge, plus it’s flourless…. and really pretty. Top it with fresh berries or flowers and it will be the centerpiece of your dinner or celebration.


Brian and I have always had dinner at home with the kids on Valentine’s Day. We like to celebrate with them. So I try to plan a special dinner, sometimes Chinese food, or Italian or whatever they seem to feel is special at that moment. I guarantee it’s always yummy. I set the table with our fancy dishes and flowers and usually get them a small gift from us. It’s a great tradition we always look forward to.


This cake is from Core 7 Fueled. You can get your copy here. I always believe it’s important to bake your cake and eat it too…. I crack myself up! But especially not to feel guilty for a splurge. Enjoy that splurge. We should not be shaming ourselves into eating healthier. We should crave eating healthier because of how it makes us feel. Then have some cake now and then.


Flourless Chocolate Berry Cake

Serves 8-10

Fat 8 || Carbs 9 || Protein 4 || Calories 131


6 eggs

1 cup heavy cream

2 cups semi sweet chocolate chips

½ cup unrefined coconut sugar or 3 packets Monk Fruit Sweetener

1 tsp. vanilla extract

Fresh berries for garnish


In a small saucepan, heat cream 1-2 minutes over medium heat until it starts to simmer. Remove from the heat and add chocolate. Let the cream stand for 2 more minutes until it has melted. Then start to stir the chocolate. It will come together to be dark, smooth and rich. Cool slightly.


Then gently stir one egg at a time, combining mixture completely before adding another egg. Repeat until all the eggs have been added. Add the vanilla and sugar, stirring to combine. Pour batter into a greased and parchment lined 8” spring form pan.


Bake at 325 degrees for 40-45 minutes, in a steam bath. Place another baking dish filled with 2” of water below the cake while baking. Remove from the oven, the cake will be a little soft in the center. Once the cake has cooled, top with fresh berries. Makes 12 servings.


I love it when I get assignments to make things, some that I’ve never even tasted before. This recipe was amazing to put together, and I’m so glad I got the opportunity. I was able to rely on a great recipe that was my grandmother’s and use it as a base of sorts for this recipe re-write.  It’s a new family tradition for our home.


1/2 cup warm water
2 1/2 tsp. instant yeast
1 cup scalded milk
1 cube soft butter
1/2 cup sugar
2 eggs
Pinch of salt
4-5 cups all purpose flour
In a small sauce pan, prepare your milk. Place 1 1/4 cup milk, and turn on to medium heat. Let the milk begin to simmer, and bring to a boil. Remove the milk from the heat and set aside to cool. The milk will measure close to 1 cup when done.
Meanwhile, proof the yeast in the warm water. Add 1 tsp. sugar to make the process go a bit faster. Once the yeast has bubbled, add the butter, 1/2 cup sugar and eggs. Then add the cooled milk, and 3-4 cups of flour. Turn on your mixer, and begin to bring the dough together. Add a bit more of flour, until the dough begins to come off the side of the bowl while mixing. Continue mixing for 3-4 minutes on medium speed. Remove the dough and place in a lightly greased bowl. Cover and let rise until doubled in size, about 1-2 hours.
8 oz. cream cheese, soft
2 tbsp. butter, soft
2 tbsp. sugar
Crumb topping:
1/3 cup flour
1 tsp. cinnamon
2 tbsp. sugar
1/4 cup melted butter
1/4 cup sliced almonds (optional)
Preheat the oven to 400 degrees.

To make the Kolaches (co-LACH-es), Divide the dough in half, then half again. Making 4 rounds. Then divide the rounds into 4 balls each. Roll the ball flat, and spread the round with a tsp. of the cream cheese filling, in a single layer. Bring together the ball, pinching the seams together, making a ball again. Place the ball onto a parchment lined baking sheet, seem side down. Repeat until all 16 Kolaches are done. Place 12 Kolaches onto a large baking sheet, about 1 ” apart.



Use your thumb or a lightly greased tablespoon to press a round print into the middle of each of the dough rounds.

Brush the Kolaches with a beaten egg, a typical egg wash or a heavy cream wash.


Scoop a tablespoon of your favorite filling, and repeat until all the Kolaches have a filling on top of them. (see options below for fillings)
Sprinkle the Kolaches with the crumb topping.
Bake for 20-24 minutes, until golden brown. Remove from the oven and cool before serving.
Topping ideas:
Raspberry Jalapeno- Raspberry Jalapeno jam
Cherry Almond- Cherry pie filling, almond sweet glaze. (1 cup powdered sugar, 1 tbsp. heavy cream, 1/2 tsp. almond extract.)
Apple Pie
Pumpkin Cream Cheese
Rum Apricot
Savory: The filling is placed into the center on top of the dough and left round, without a round print on top. Use an egg wash, and bake in the round shape until golden.
Sausage Potato
Egg & Bacon
Jalapeno Cheddar

Happy Baking!


Instant Pot Chicken Soup

It was the most popular gift of the 2017 Christmas season, did you get one? Or are you like me and forgot you had one? Or do you want one?


My favorite addition to my kitchen, is an electric pressure cooker. It’s not like your moms’ pressure cooker. And anyone can use it and be successful. And you can make pretty much anything in it.


This recipe I got from my friend Jenny, and I recreated this delicious chicken soup. The variations of this soup could be endless. Whatever your family likes, add it.



Instant Pot Chicken Soup

3 cups chicken broth

3 cups water

1 tsp. Kosher salt

1/2 cup green chilis or Anaheim peppers, seeded

4 chicken breasts, thawed or frozen

1 tbsp. cumin

1 tsp. garlic

1 small sweet onion, diced or sliced


Place all your ingredients into the electric pressure cooker, or Instant Pot.  Seal and cook for 45 minutes to 1 hour on high pressure.


Shred your chicken, and season the broth with a bit more salt or to taste.


Shredded cheese

Fresh diced tomatoes

Fresh cilantro

Sour Cream

Tortilla chips


Sweet corn


Happy dinnertime!

Core 7 Fueled: 150 Healthy Recipes for Meal Prep and Everyday Life

This has been a labor of love, and it took  18 months to complete.  I am very happy to let you all know about this great project I’ve been involved with for Core 7 Fitness is now available for sale on AMAZON.COM.



This cookbook is unlike anything I’ve ever written before. It’s a gathering of my favorite healthy recipes, the whole family will love. In fact, I think my family has eaten all of the recipes inside this book. I made sure even my pickiest eaters would be happy. I wanted to instill in my children the importance of eating healthy. And give them the ability to make healthy choices for themselves.



Healthy doesn’t have to be flavorless. It doesn’t have to be boring.   It can be fun and satisfying, and flavor-FULL. Each recipe is packed with good food, healthy carbs and lean protein, good fats, and of course ingredients you can pronounce as well.



I included easy meal prep plans and grocery lists, so that anyone can make the time to meal prep. Include your family. It’s always easier to stay on track eating well when those around you are eating well too.



So what are you waiting for? Order your copy today. And you can start to reset the way you look and feel about eating healthy, good tasting food.



Happy Meal Planning and Healthy eating!

Deconstructed Burrito Bowls on Studio 5

This recipe is a family favorite at my house, for dinner and meal prepping alike. These deconstructed burrito bowls are perfect for your kids to get involved with you in the kitchen.  I love that everyone is happy, everyone has their favorite toppings, and everyone finishes their meal without complaints.  Which is every mom’s happiest dream.


Happy dinnertime!!


Wintertime Stew on Studio 5

Hey! Instant Pot lovers!!! This wintertime stew is simply the best. It’s easy, takes just minutes to throw together and you’ve got a meal in 1 hour, that tastes like you’ve slaved all day to prepare.

Have I got a great recipe for you to try. If you don’t have an Instant Pot, then just use your crock pot. BUT I promise you will love an electric pressure cooker and it’s worth it’s weight in gold.

As always, fresh ingredients that are easy to find, and you may have them in your fridge or pantry already.

Wintertime Stew in the Instant Pot

1 cups sugar free red grape juice
28 oz. crushed tomatoes
1 cups beef broth
2 bay leaves
2 cups sliced baby bella mushrooms
2 cups diced carrots
1 cup diced celery
1 medium sweet onion, diced
1 1/2 tsp. kosher salt
1 tsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. black pepper
1-2 lbs beef stew meat chunks
2 tablespoons fresh basil
1 tbsp. cornstarch
1 tbsp. water
Mashed potatoes (optional)
Using an instant pot, electric pressure cooker or crock pot, place your grape juice, crushed tomatoes, beef broth in the pot and stir together.
In a separate bowl, toss the beef with the seasonings, and brown if desired, but not necessary. Then add the vegetables, seasoned meat to the sauce mixture. Stir gently to combine all the ingredients together.
Cook for 45-60 minutes, for the electric pressure cookers, or 6-8 hours on high for the crock pots.
Just before serving, (if your stew is not thick) to thicken, place 1 tbsp. cornstarch mixed with the 1 tbsp. water, stir together until the cornstarch dissolves. Add the cornstarch mixture to the stew while it’s still very hot, or simmering, and stir to thicken slightly. Then add the fresh basil and stir to combine. Serve over warm mashed potatoes for an amazing stick to your ribs winter dinner.
(Hint- The sauce of the stew will be thick like gravy.)
Have a great day y’all! Happy dinnertime.

Moroccan Ragut with Poached Eggs

I’m sharing one of my favorite recipes from Core 7 Fueled.

It’s a recipe that’s fantastic for breakfast, lunch and dinner. I personally love breakfast for dinner. It comes together fast, and is savory and satisfying.



Moroccan Ragut with Poached Eggs

Serves 6

Fat 15 ||  Carbs  15  || Protein 38  || Calories 383

GF & Whole 30- no bread

28 oz. crushed tomatoes

1 tbsp. cinnamon

1 tsp. chili powder

1 tsp. kosher salt

½ tsp. smoked paprika

1 tsp. garlic powder

1 small onion, diced

1 tbsp. coconut oil

6 eggs

12-18 small turkey meatballs (prepackaged or use Moroccan Meatball recipe above.

Italian parsley for garnish

Rustic loaf of bread (optional)

In a large skillet, over medium heat, sauté the onion, in the coconut oil, stir occasionally, until onions are translucent, about 2-3 minutes. Then add cinnamon, powder, salt, paprika, and garlic. Heat, stirring to coat all the onions, 1-2 minutes until the seasons are fragrant.

Turn down the heat, and add the crushed tomatoes. Simmer for 5 minutes. Then crack the eggs, one at a time and place them around the pan, with some space in between. Cover and simmer 5-8 minutes, depending on how you like your eggs. Remove the cover, and sprinkle the skillet with fresh chopped parsley for garnish. Serve with yummy bread.



And this cookbook? It’s amazeballs. It was a labor of love for 18 months of my life, a partnership with Core 7 Fitness and literally changed the way I look and feel about the food I eat. It has over 150 healthy recipes, and a 4 week meal plan with grocery lists. It’s a must have for any family or person who wants to be a little bit healthier.

Order your copy today!

Happy meal planning!

Salmon with Basil Cream Sauce

Part of the fun of Disneyland, is the food. Am I right? Who’s with me on this?

I loved the salmon with basil cream sauce that I had at the Blue Bayou, and had to recreate it as soon as I got home. Even my dad agreed. I shared this amazing recipe with Studio 5. You’re gonna love it.


And did I mention it takes less than 30 minutes from start to finish?

And it’s a dish my whole family loved. Even my pickiest eater.

I love what I do!

Food+ ME+camera+Brooke Walker= a fantastic good time.


Happy Dinner time!!


Mom’s Enchilada Bake

Day 5: Cinco de Mayo recipes. Yes. This recipe is similar to the one I grew up eating…. My mom is a great cook. She doesn’t do it much anymore, because we are all cooking for our own families, but she is good.

This recipe is fun to make, and a crowd pleaser, AND tastes incredible. It’s easy to make, and you can make it a day in advance, then throw it in the oven, and off you go, carpooling, gardening, or taking a nap!

Mom’s Enchilada Bake

1 pound lean ground turkey or beef

1 small sweet onion, diced

1 tbsp. dried basil

1 tbsp. cumin

Kosher salt to taste

1 tsp. smoked paprika

1 tbsp. chili powder

1 can cream of chicken soup

1 1/2 cups chicken broth

1 cup salsa

1 cup sour cream

2 cups sharp cheddar cheese

20 corn tortillas, cut into bit size pieces

Sliced olives, optional


In a large skillet brown your meat, in a little olive oil if you need, add the diced onion, and cook until the onion is tender. About 4-5 minutes, stirring occasionally. Add the seasonings. Cut your tortillas.


Like this….


Then place your other ingredients into the skillet and toss gently to coat.


Pour or landslide your mixture into a lightly greased baking dish, 9×13 is the perfect size. Bake at 350 degrees for 40-45 minutes, and top with more cheese. Serve with salsa, guacamole, rice and whatever you’d like! Happy Baking!


Coconut and Lime Tres Leche Cake


A creamy coconut cake, with a hint of lime, caps off Day 4 of our Cinco de Mayo recipe week. It’s so good…. and calorie free says my husband (ha!ha!ha!)

I started with a basic white cake…. I used a cake mix, and 1 oz. coconut extract. Baked until light and fluffy, golden brown. Remove from the heat and poke with holes, I know, seems kinda crazy, but you want the three milk flavors to saturate the cake.

Tres Leche mixture

2 cans lite coconut milk

1 can Sweetened condensed milk

1 lime, zested

1 cup heavy cream

Whisk together and let stand for a few minutes. Pour slowly over the warm cake, allowing the milk to soak all the way through.

Cool cake completely, and top with whipped cream, and another lime zested. You’ve got your perfect Coconut Lime Tres Leche cake. Happy Baking!IMG_6216

Cool cake completely, and top with whipped cream, and another lime zested. You’ve got your perfect Coconut Lime Tres Leche cake. Happy Baking

IMG_6218 IMG_6219 IMG_6220