Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings


2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying


1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish


In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)

Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers


1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush


In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

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Rating: 5.0/5 (1 vote cast)

Asian Fusion Eggplant Appetizer

October 3rd, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

The original recipe to this absolutely delicious eggplant appetizer was adapted from @cookingwithyana on Instagram. Check out her account for more yummy creations! I made some modifications to her original recipe. The results speak for themselves.


3 medium Eggplant, chopped into 1” pieces

2 Red Bell Peppers, chopped to 1/2” pieces

2 Carrots, sliced into shoestring on mandolin

1 medium Red Onion, sliced thin

1/4 cup Parsley or Cilantro, finely chopped



1/4 cup Avocado Oil

1 lime, squeezed

1 tsp sesame oil

2 large cloves garlic, minced

2 tsp rice vinegar

1-1/2 tsp white vinegar

2-1/2 tsp maple syrup

3/4 tsp tsp sriracha sauce

2 tsp coconut aminos or low sodium soy sauce

1/4 tsp black pepper

1/4 tsp salt

1/4 cup chopped Parsley or Cilantro


Season your eggplant well with salt in a colander over a large bowl to collect all the moisture from the eggplant. Let it sit for 30 minutes.

In the meantime, mix all the dressing ingredients and set aside.

In a wok or deep frying pan, flash-fry the onions for 2-3 minutes in avocado oil. Set aside.

Squeeze out eggplant pieces with hands and pat dry on paper towel before frying. I fried it in 4 batches. You may also drizzle some oil and roast it at 425°F for about 15-20 min until golden brown.

Mix it in a large bowl with the fried onions, raw peppers, carrots and chopped herbs. Pour dressing and mix gently with spatula. Can be served right away but is best if refrigerated for at least 8 hours as the ingredients get to know each other. 😉 Voilà👌🏻!

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Rating: 5.0/5 (1 vote cast)

Savage Cabbage

August 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

I originally got this amazing recipe from Jenna Jameson who has been following a keto lifestyle for over a year now. I’ve been making this recipe with my own spin on it ever since she posted it on her stories a while back. This is a must try if you love roasted cabbage. The outer layers are crisp and smoky, meanwhile the inner layers are more tender but have some resistance to bite. Just all-around delicious. I make this bi-weekly since it’s frequently requested by my family.


1 whole head of cabbage, cut into wedges as shown in picture above

Avocado Oil (2 tsp on each wedge)

Sea salt (just a pinch, you wanna go light on the salt since 2 of the other spices have salt)

Fine Ground Black Pepper


Ground cumin

Ground Dried Garlic

Trader Joe’s Mushroom Umami Spice

Zahtar Spice

Smoked Paprika

Coconut oil cooking spray


Heat oven to 410°F. Line a large baking sheet with parchment paper. Grease with cooking spray. Put your wedges on the parchment paper and start with pouring oil on each wedge making sure it’s coated all over. Then sprinkle all spices as much or as little as you desire. Finally, roast uncovered for about 20-30 min depending on size of cabbage. The longer you roast, the crispier the layers become. Enjoy and don’t forget to give me a shoutout when you make it!

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Rating: 5.0/5 (2 votes cast)


1 bag Trader Joe’s Organic Brussels Sprouts, stems trimmed and sliced in half (put all loose leaves aside)

2-1/2 Tbsp Avocado Oil, divided

1-2 Tbsp Parmesan Cheese

Himalayan Salt to taste

Pepper to taste

Paper plate for oil absorbing


Heat pan with oil and put all Brussels sprouts in hot pan cut side down and sear on medium low heat until nice and crispy. About 5 min. Flip and sear for another 4-5 min.

Transfer onto paper plate so all the residual oil can be absorbed onto the plate. Sprinkle with some salt and pepper to taste. Don’t put too much salt because the Parmesan cheese is already very salty. Then sprinkle with some Parmesan on top. That’s it! Easy Peesy!

**I got this recipe from Tracy DiMarco Epstein on her Instagram account @TracyDiMarcoEps

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Rating: 5.0/5 (1 vote cast)

Eggplant Fries

October 10th, 2018 | Posted by Milana in Appetizers | Recipes - (2 Comments)

These were such a big hit!!! We consumed these in literally 5 minutes! That’s how yummy they turned out. Now I’ll be making these once a week. They’re the perfect healthy alternative for the original spud favorite and a huge upgrade to the zucchini fries….that is…if you love eggplant more than zucchini. If you make these, please leave some feedback letting me know your thoughts on this recipe. Thank you for stopping by. Happy baking!


1 large eggplant, sliced 1/4 inch thick and then sliced into 1/4″ sticks

2 egg whites, slightly beaten

2/3 cup whole wheat plain bread crumbs

3 Tbsp grated Parmesan

3/4 tsp dried ground garlic

1/2 tsp ground turmeric

1/4 tsp finely ground black pepper

1/4 tsp sea salt

1 Tbsp Olive Oil

Cooking spray

Parchment paper


Heat oven to 450F. Line a large baking sheet with parchment paper greased with cooking spray.

In a large bowl mixture eggplant sticks with salt and oil. In a small bowls have your egg whites ready for dredging and in another bowl mix the bread crumbs with Parmesan, turmeric and pepper.

Using one stick at a time, dredge into egg whites first and then roll into the crumb mixture and onto the baking sheet leaving bout an inch of space in between each stick. Spray some more cooking spray on top and bake for 10 min and then flip and bake additional 5 min. Serve hot. Enjoy.

Serves: 4

Serving size: 1/4 of the recipe

**original recipe adapted from Gina at www.Skinnytaste.com.
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Rating: 5.0/5 (2 votes cast)

Chicken Pot Pie

November 24th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)


  • 1 cup of roasted chicken meat, cut up small
  • 3 carrots, peeled and cut into 1/2 inch dice
  • 1/2 sweet onion, diced finely
  • 2 stalks of celery, diced finely
  • 1/2 cup of mushrooms, sliced
  • 2 cups of chicken stock
  • 3 tablespoons of butter, vegan butter or coconut oil
  • 2 tablespoons of flour
  • 1 package of frozen puff pastry dough
  • salt and pepper to taste
  • 6 ramekins


Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.

Cut up the chicken meat, carrots, onion, celery, and mushrooms.

Preheat oven to 450 F.

Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.

Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.

In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.

Unfold the defrosted puff pastry sheet.

Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.

Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.

Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately

**Recipe adapted from Chef Druck.
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Rating: 5.0/5 (3 votes cast)

Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.


  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)


Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

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Rating: 5.0/5 (2 votes cast)

*photo was taken by Sabrina


2 Large Eggplant, peeled and sliced 1/2″ thick

Olive oil cooking spray

Sea salt and pepper

1-1/2 Tbsp double concentrated tomato paste

1/4 Cup warm water

1/2 tsp ground turmeric

5 cloves garlic, minced

1 sweet onion, thinly sliced

2 Tbsp Olive Oil (not extra virgin)

1/2 tsp smoked paprika

2 Tbsp Greek Yogurt

1 Tbsp Sour cream (can use Tofutti’s Sour Supreme to make non dairy)


Heat oven to 400F. Line baking sheet with parchment paper. Season both sides of Eggplant slices with salt and pepper. Liberally spray with oil on both sides and roast for 10-15 on one side. Flip and roast an additional 5-10 min. 

In the meantime, using a large skillet (12″). Sauté onions and garlic with turmeric and salt to taste until translucent (about 20 min on medium low heat. Set half of the onions mixture aside for garnish. 

Chop the eggplant and add it to the onions in the pan. Mix the water with the tomato past and add it to the eggplant. Add the smoked paprika and sauté for an additional 15 min on med low heat. 

Turn off heat and stir in the yogurt and sour cream. Serve in a bowl garnished with the reserved caramelized onions along with warm, fluffy pita. Enjoy. 

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Rating: 5.0/5 (2 votes cast)


16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or avocado oil

2 cloves garlic, minced or shredded

3 tbsp coconut oil, melted

2 tbsp fresh thyme, chopped

½ tsp garlic powder

5 tbsp Whole Wheat Panko breadcrumbs

1-½ tbsp lemon juice

1/4 tsp salt and ground black pepper 


Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.

In a small bowl, mix together the melted coconut oil, garlic, thyme, lemon juice and seasoning.

Spoon a little garlic oil on to each mushroom, then lightly press the breadcrumbs on top.

Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

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Rating: 5.0/5 (2 votes cast)