Sweet Corn Fritters with Spicy Sour Cream


Day 3: Cinco de Mayo recipes on the blog. Today’s recipe was inspired by the sweet corn I found at the grocery store, and I decided I needed to do something with it! So, here you go. These little babies are gluten free, and could also be dairy free if you choose to omit the cotija cheese or sour cream sauce.  And let’s face it, anything fried in anything is great.

Sweet Corn Fritters

1 1/2 cups sweet corn, fresh or frozen but thawed

3 eggs

1 cup gf flour mix, or all purpose flour

Salt and pepper to taste

3 green onions, diced

1/2 cup chopped fresh cilantro

1 tsp. baking powder

1 garlic glove, minced (optional)


Mix together all ingredients listed above. The batter will be thick, and slightly moisten a bit if you let it stand 10 minutes before frying. Heat a skillet to medium, adding in just enough oil to satisfy your needs of fried crispy goodness. So, if your skillet is too hot, the inside of the fritter will be doughy. So make sure you cook them medium to low heat, and don’t flip until they are golden brown, about halfway cooked. If you can cook a pancake, you can cook these. My stove, I cooked them about 1-2 minutes per side.


I like to drain my fritters, or anything fried for that matter on a small wire rack. They edges remain crispy, and yummy.



Spicy Sour Cream Sauce

1 cup sour cream

1/2 tsp cumin

1/2 tsp. Kosher salt

1 tbsp. Sriricha sauce or your favorite hot sauce

Limes, cut into quarters

Cotija cheese for garnish

Whisk together the sour cream, cumin, salt and hot sauce. I like to make this before I do the fritters, and let it chill in the fridge. The flavors come together perfectly by the time you are done frying the fritters. Garnish with lime wedges, and cotija cheese.


Coconut Key Lime no bake cheesecakes

Day 2: Recipes for Cinco de Mayo

You had me a coconut and key lime.

This no bake dessert is perfect for ANYTIME. Really. These no bake cheesecakes, not too sweet, not too tart. Just perfection in a small glass. I like to use these mini trifle bowls. But any small glass or jar you have at home would be perfect. Be sure to check out my cookbook, 101 Gourmet No Bake Desserts for another 101 recipes for summer.




Coconut Key Lime Cheesecake
(adaptation for 101 Gourmet No Bake Desserts by Wendy Paul)
2 (8 oz) pgs. Cream cheese, softened
14 oz. lite coconut milk
½ cup coconut sugar
1 tsp. coconut extract
2 limes, zested
1 (3.5 oz.) pkg. Royal Delights Coconut Key Lime pudding powder
1 cup grated unsweetened for garnish
1 ½ cups coconut cookies
6-7 tbsp. melted butter
2 tbsp. coconut sugar
Cream together cream cheese, coconut sugar, coconut milk and coconut extract, zested limes, and pudding powder. Whisk until smooth and light. Set aside.
To make the crust: place coconut cookies and coconut sugar in the food processor and pulse until desired texture. Add butter and mix together. Place the crumbs into the bottom of your 6 oz. tumblers or mini trifle bowls, or small cheesecake pans. Tap down to secure. Top with pudding, I like to pipe the pudding in using a piping bag, then grated lime zest, and unsweetened coconut. Refrigerate until ready to serve. Make up to 1 day in advance.

Bang Bang Shrimp Tacos and Cilantro Lime Caulirice

Day 1: Cinco de Mayo recipes.

Hey! This week is all you can eat Mexican at our house and Cinco de Mayo is on Friday! FRIDAY! So I’m sharing a few of my favorite recipes with you each day this week, starting with this Asian fusion taco. That counts as Mexican food, right? And this Cilantro Lime Caulirice. Yum. (*Mouth watering*) You can watch my segment on Studio 5 below-

It was super yummy and my kids loved it!


Bang Bang Shrimp Tacos
Serves 4-6
2 lbs raw 26/30 shrimp, shell off and cleaned
1 egg
3 tbsp. cornstarch
2 tbsp. water
Salt and pepper to taste
1/2 tsp. garlic powder
1 cup Tempura bread crumbs (optional)
1/2 cup coconut oil or vegetable oil for frying shrimp
Heat skillet over medium, with oil to prepare for frying. Mix together egg, cornstarch, water and salt and pepper and garlic. Dry your shrimp, and then place in cornstarch mixture. Tap off excess mixture, then dip in Tempura crumb mixture, pat down firmly. (optional). Then place shrimp in the pan to fry until lightly pink. Cook on both sides for about 1-2 minutes, coating becomes golden brown. Remove from the pan and cool on a wire rack or paper towel. Repeat until all shrimp are cooked.
(*Tip*- It’s really easy to over cook shrimp. Watch them closely, when they are slightly pink, they are done.)
2 cups red cabbage slaw
1 cup cilantro
1/2 red onion, thinly sliced
1 tbsp. olive oil
1 lime, juiced
1/2 tsp. kosher salt
Toss all ingredients together and let stand while making the shrimp and cooking the tortillas. The longer it sits, the better.)


Cilantro Lime Caulirice

1 lb. riced cauliflower

2 tbsp. olive oil

Salt and pepper to taste

1/2 cup chopped fresh cilantro

2 green onions, diced

2 limes, juiced

Roast your cauliflower in olive oil and salt and pepper at 420 degrees for 20-22 minutes on a large cookie sheet. Remove from the oven and mix in cilantro and lime juice. Toss and serve warm.


How to make the perfect Buddha Bowl

I had the pleasure of presenting at the Salt Lake Home Show this weekend, not only once, but twice. I choose to share some of my new healthy recipes, which I was hired to create and make for Core 7 Fitness. It’s called Core 7 Fuel. Stay tuned for the release of their new e-cookbook, featuring some of my recipes….. over 200 total. Healthy, yummy, food that your entire family will love. Making favorite recipes healthier is my goal. High protein, clean carbs, good fats and lots of vegetables. Satisfying good food. Is your mouth watering yet?


Buddha bowls are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. By adding things like nuts, seeds and dressings for added texture and flavor.

The recipe can be made as a single serving or up to as many servings as you’d like. For a single serving: 1 cup greens, ½ cup grains, 1 cup vegetables, 4 oz. protein, 1-2 tbsp. healthy fats, drizzle with dressing of your choice.

Base: Grain or greens. Quinoa, Farro, Swiss Chard, Spinach, Kale, Brown Rice, Whole wheat couscous.

Toppings: Lots of vegetables, i.e. broccoli, brussel sprouts, cucumber, carrots, celery, cauliflower, sweet potatoes, beets, mushrooms, onions, corn, peppers, zucchini, tomatoes, asparagus, cauliflower. Raw or roasted veggies are best.

Protein: Chicken breasts, ground beef or turkey, chickpeas, black beans, tofu, fried or poached egg.

Healthy Fat: Nuts, seeds, avocados.

Sauce: Sriracha, ranch dressing, hummus, Balsamic vinegar, or tahini or your favorite dressing. Small amounts here.



Moroccan Turkey

1.25 lbs. lean ground turkey

1 small sweet onion, diced

1 tbsp. olive oil

Salt and pepper to taste

½ tsp. yellow curry powder

1 tsp. smoked paprika

1 tsp. garlic powder

1 ½ tsp. cardamom

½ cup crushed tomatoes

1 tsp. dried basil

Saute the onion until translucent and brown turkey meat. Season with spices and salt and pepper. Add tomato sauce and sauté for 5-10 minutes. Set aside.


Kale and spinach greens

Calamata olives

Garbanzo beans

Onions, green or red


Feta cheese (optional)

Sauce: ½ cup lemon juice, 1/3 cup olive oil, Salt and pepper to taste. Shake in a sealed jar and pour over the bowl before serving.



Diced chicken breast, seasoned with1 cup Salsa, 1 tsp. cumin, salt and pepper

Roasted sweet corn

Red pepper

Green onion

Black beans (rinsed and drained)


Salsa or pico de gallo

Quinoa or brown rice

Spinach or kale


Ranch dressing

(Sorry for the bright photos. Husband took them quickly before my home show guests quickly devoured them. Do delicious!

Happy Dinner making! XO


Cauliflower Rice Pilaf

I LOVE it when veggies not only are good for you but taste really good too. Almost like a cheat meal, without any cheating. Here’s to a new year, eating healthier! And feeling better in our bodies.

Cauliflower Rice Pilaf with Asparagus
Serves 6
1 medium head of cauliflower, washed and dried or pre chopped cauliflower
2 cups (16 oz) baby Portobello mushrooms, sliced
1 lb. asparagus, cut off the hard ends, and cut into 2″ lengths
Salt and pepper to taste
2 tbsp. olive oil
½ cup blanched almonds (optional)
½ cup sweet onion, diced
2 tbsp. Parmesan cheese, if desired
½ cup vegetable broth
Fresh parsley for garnish
Preheat your oven to 425 degrees. Use a food processor to break down your cauliflower florets, pulsing to small pieces. Place the cauliflower onto a baking sheet, adding the oil and salt and pepper to taste. Toss to coat and spread evenly onto the baking sheet. Bake for 20-22 minutes until the tips start to turn brown. Remove from the oven. In a large skillet, heat over medium and sauté onions, in 1 tbsp. olive oil or butter. Once the onions are translucent, add the mushrooms, making sure to not crowd them. Let the mushrooms brown on both sides, adding color and flavor. Then add the almonds and asparagus and stir to heat through. Then add the roasted cauliflower and toss to coat. Add the vegetable broth and combine, heating for 2-3 minutes on medium, it will begin to thicken. Stir occasionally. Top with parmesan cheese and some fresh parsley for garnish and serve warm.
Magical Mashed Potatoes
Serves 6
1 medium head of cauliflower, cut into cubes
2-3 medium potatoes, peeled and cut into cubes
Salt and pepper to taste
1 tbsp. butter
1/2 cup light sour cream
In a medium sauce pan, boil potato and cauliflower cubes. (To have a faster cook time, make sure both the potatoes and cauliflower are the same size.) Once they are fork tender, 20-25 minutes boiling, drain the water and smash using your mixer or a potato ricer. Season to taste and add butter and sour cream. Stir to combine and serve while warm.

Unicorn inspired treats on Studio 5


Every little girl’s dream. To have a rainbow or unicorn themed birthday party. I was so excited for this fun assignment from Studio 5. You can get the recipes here.




Simply make your cupcake batter, then divide into 4 bowls evenly. Use your favorite food coloring to get the desired colors. Remember that the colors do darken a bit when they are baked.



Fill the ice cream cones only 3/4 full. Bake in the oven at 350 degrees for 10-13 minutes, or until the cake springs back when lightly touched. (full recipe on the Studio 5 website.)


And here’s how you assemble the head of the unicorn.



You will need:

24 baked and cooled cupcakes

1 batch of vanilla butter cream frosting and colored frosting

Board or large baking sheet to place the cupcakes on

Sugar cone or fondant “horn”

Edible glitter or sprinkles for decoration

Place your cupcakes on the board, pictured above. Once you are happy with the placement, secure the cupcakes to the board with a dot of frosting on the bottom of each liner. Frost entire cupcake shape with white butter cream frosting. Pipe on the rainbow hair, using the colored butter cream, being creative to swirl, and curly lines. You can shape butter cream into an ear, nostrils, and jaw line. Sprinkle with glitter or sprinkles for added effect. Add the horn and you are good to go!


My favorite sugar cookie turned into rainbow sugar cookies with glitter! The recipe is also available on Studio 5.


Happy Baking!!!

Core 7 Fuel: Deseret News Home Show recipes Oct. 8-10

I always have a new project in the works. This time it’s all about making comfort foods healthy, and being satisfied with what you eat while training, or working out, loosing weight or maintaining weight. All meals are under 400 calories, high protein, clean carbs and good fats. The perfect combination. And for the first time ever, I am sharing my recipes with you all. The rest will go into the new cookbook I am working on. Hoping to finish it up before Spring 2017. In the meantime, start making these delicious favorites.

To order your meals already made and ready to eat, or see the current week’s menu, go here www.core7fitness.com

and click on Fuel. Happy baking and eating!


Chocolate Avocado Muffins

2 eggs

½ cup unrefined coconut sugar

1 tsp. vanilla extract

1 medium avocado, smashed

½ cup dark cocoa

1 ½ cups gluten free flour mix ( or all purpose flour)

16 oz. almond or coconut milk

1 tbsp. baking powder

½ cup chocolate chips

Cream together your eggs, sugar, vanilla and avocado. Sift cocoa and flour into your mixing bowl, and gently start to combine. Add the milk, baking powder and chocolate chips and gently stir until batter comes together. Don’t over mix this batter. Scoop batter into paper muffin liners, filling ¾ full. Bake at 350 degrees for 13-15 minutes. Cool on a wire rack. These muffins freeze really well! Makes 24 muffins.

Turkey Meatloafimg_0781

Serves 6

1.25 pounds lean ground turkey

1 pound lean ground beef, grass fed

1 tbsp. dried basil

1 egg (optional)me

1 tsp. kosher salt

½ tsp. black pepper

1/2 cup crushed tomatoes or tomato jam

¼ cup coconut sugar

½ tsp. salt

Preheat oven to 400 degrees. In a large mixing bowl, combine the meats, basil, egg, salt and pepper. Mix ingredients together, I like to use my hands at this point, to combine the meats well. Line a baking dish with parchment paper. Shape the meat into a “loaf” shape, 5” by 10”. Bake the meatloaf uncovered for 40 minutes. Remove from the oven. Meanwhile, mix the crushed tomatoes, coconut sugar and remaining salt in a small bowl. Top your meatloaf with the sauce and return to the oven for 10 minutes.

Let the meatloaf stand for 5 minutes before serving, Cut into slices, and serve warm. Serve with Smashed Sweet Potatoes or Magical Mashed Potatoes.

Roasted Cauliflower Rice Pilaf

Serves 6

1 medium head of cauliflower, washed and dried

Salt and pepper

2 tbsp. olive oil

½ cup blanched almonds

½ cup sweet onion, diced

2 tbsp. Parmesan cheese, if desired

½ cup vegetable broth

Fresh parsley for garnish

Preheat your oven to 425 degrees. Use a food processor to break down your cauliflower florets, pulsing to small pieces. Place the cauliflower onto a baking sheet, adding the oil and salt and pepper to taste. Toss to coat and spread evenly onto the baking sheet. Bake for 20-22 minutes until the tips start to turn brown. Remove from the oven. In a large skillet, heat over medium and sauté onions, in 1 tbsp. olive oil. Once the onions are translucent, add the almond and stir to heat through. Then add the roasted cauliflower and toss to coat. Add the vegetable broth and combine, heating for 2-3 minutes on medium, it will begin to thicken. Stir occasionally. Top with parmesan cheese and some fresh parsley for garnish and serve warm.

Smashed Butternut Squash Puree with Caramalized Onions

1 3- pound butternut squash, halved and seeded

2 tbsp. olive oil

2 medium sweet onions, diced

Pinch of salt

1 tbsp. apple cider vinegar

Fresh ground pepper

Preheat your oven to 400 degrees. Place some parchment paper on a baking sheet, and rub the oil on both haves of butternut squash. Season the squash with salt. Place the squash flesh side down, on the parchment paper and bake fore 40-50 minutes until flesh is really tender. Remove from the oven and cool.

Meanwhile, in a large skillet, place 1 tbsp. olive oil, and sauté the onions over medium heat, stirring occasionally. After 5 minutes, you will start to see the onions appear darker. Reduce heat to low, and cook for another 15 minutes. Add apple cider vinegar to the onions and stir to combine.

When the squash is cool enough to handle, scoop the flesh out and place in the skillet and stir to combine. Season with more salt and pepper if desired.

Home Fries



Did you see the post on Tomato Jam? Well, that’s a recipe YOU need to make. Or have a friend make for you. And then, make these home fries to go with the tomato jam. You’re welcome.

Home Fries  – serves 6

8 medium Idaho potatoes, washed and cut into wedges

1 tsp. dried parsley

1/2 tsp. garlic powder

2 tbsp. olive oil

Kosher salt

Parmesan cheese for garnish

Parchment paper

Preheat oven to 425 degrees. Place cut potatoes, parsley, garlic, and oil and toss to coat in a large bowl. Spread in a single layer on the parchment lined baking sheet. Sprinkle with Kosher salt (to taste) and bake in the oven for 25-30 minutes.

Make sure your fries are fork tender, and golden brown on the edges. Remove from the oven and sprinkle the warm fries with Parmesan cheese if desired before serving. Dip your wedges into the Tomato Jam or anything else for that matter. This recipe is a crowd pleaser in my home. We never have any leftovers. But if you’re lucky enough to have leftovers, they are great reheated in the morning with an egg on top. Yum.

Happy baking!


Tomato Jam

Tomatoes. Tomatoes are all over my counter, and a ton, maybe literally are still left in my garden. My hubby planted 7 tomato plants this year, I think secretly hoping I’d make a lot of salsa. And I have. 4 batches in fact. But I’m done with salsa. I wanted something yummy, something different. So it’s Tomato Jam. Seriously one of my favorite canning recipes to date.

I’ll share the recipe with you, because you all deserve to find happiness with tomatoes. It’s a great recipe. Spread it on top of meatloaf, smother your favorite burger with it. Dip home fries for the best treat of your life. Or even make a BLT in the middle of winter, snow on the ground, and savor the fresh tomato taste you enjoy all summer long.


Tomato Jam (Makes 5 pints)

16 cups seeded, tomatoes, diced (Roma have the most flesh and are the easiest to seed)
1 cup sugar (only if tomatoes are not ripe enough or sweet enough)
1/2 cup bottled lime or lemon juice
1 teaspoon grated peeled fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon sea salt
1 tablespoon red pepper flakes

Prepare tomatoes, and place into a large pot, turn the heat onto medium. Add remaining ingredients, and stir until combined. Stir every few minutes. As the mixture reduce, you will need to stir more often. The tomatoes will reduce by half when the recipe is done. Which will take 3-4 hours. It will become a sticky, sweet jam.


To seal in a water bath:

Once your jam has reduced by half, it will be a dark, beautiful, glossy red color. Ladle into prepared pint jars, and wipe rims, seal with warm lids and rings,  and process in a boiling water bath for 30 minutes. Tomato jam sealed in this manner will last 2 years in a cool, dry place.  If you’re that lucky. We are loving this recipe. I’m hoping to  have some well into the winter. I made 3 batches. Which is a labor of love. But I’m so excited!

Happy canning!


(NEW) Lemon Coconut Raspberry Cupcakes


I’m known to #stressbake. It’s a thing, I promise. So these beauties were born. And they were eaten almost as fast as I made them.

Lemon Coconut Raspberry Cupcakes

1 box white cake mix

1 1/2 cups lite coconut milk

3 eggs

1 tbsp. coconut extract

1/2 cup butter

3 cups powdered sugar

1/3 cup plus more if needed heavy whipping cream

1 tsp. lemon extract

Raspberries for garnish

Coconut sugar for garnish

Mix together your dry cake mix, coconut milk and eggs until batter is combined. Add the coconut extract and mix. Place scoops of batter into paper lined muffin tins, filling 3/4 full. Bake for 12-14 minutes at 350 degrees until cake springs back when lightly touched. Do not over bake. The bottoms will brown.

Remove the cupcakes from the pan and place on a wire rack to cool. Meanwhile, make the frosting.

In your mixer, place the softened butter and cream and whisk together. Add the powdered sugar, a little at a time on slow speed. Depending on preference of thickness, you can add more cream if desired. Add the lemon extract. Frost your cooled cupcakes. Topping with a fresh raspberry and coconut sugar. Makes 24 cupcakes.

Happy Baking!