Turkey Meatloaf

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


1/4 cup + 2 Tbsp of ketchup, I use organic

2 tsp Worcestershire sauce

1 medium onion, finely chopped

1 Tbsp avocado oil

1.3 lbs Ground Turkey (I use half white, half dark meat)

1/2 cup almond flour

1 large egg

1 tsp smoked paprika

1 tsp Mushroom umami spice by Trader Joe’s

1/2 tsp ground sage

1/2 tsp sea salt, divided

1/4 tsp black pepper

Dried parsley for garnish

Coconut oil cooking spray


Heat oven to 350°F. In a small bowl mix together 2 Tbsp of ketchup and Worcestershire sauce. Set aside.

In a medium skillet, sauté chopped onions on 1 Tbsp of avocado oil with 1/4 tsp salt until soft and translucent. Let cool.

In a large bowl, combine turkey, almond flour, egg, spices 1/4 cup of ketchup and cooled onions. Place mixture into a loaf pan or shape into loaf on a baking sheet lined with parchment and greased with coconut oil cooking spray. Spoon ketchup mixture over the top and garnish with dried parsley.

Bake uncovered for 55-60 minutes, remove from oven and let sit for 5 minutes before slicing.

Hope you love it. Don’t forget to give me a shoutout when you make this.

Yields: About 10 slices

Calories per Slice: 189

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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)

YEILDS: 20 Pancakes if using 2oz. Cookie Scoop


1 cup white whole wheat flour

1-1/4 cup unbleached all purpose flour

1/2 tsp baking soda

2 cups Trader Joe’s Organic Cultured Cashew Mango Drink

1 flax egg (you may use a regular egg if you don’t want it to be vegan)

1/2 tsp vanilla

3 Tbsp Evaporated Cane Sugar or Maple Syrup

2 Tbsp Avocado Oil for frying


In a medium bowl mix together the flours and baking soda.

In a separate large mixing bowl, mix together the cashew milk, flax egg, sugar, salt and vanilla. Slowly add the flour mixture. Mix until combined. It should be a thick batter. Using a 2 oz. cookie scoop, drop batter into heated pan with 2 Tbsp of oil. Fry on medium low 2-3 min each side until golden brown. Serve with berries and some powdered sugar if desired.

CALORIES: 70 per piece

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Rating: 5.0/5 (1 vote cast)

Russian Sirniki

August 4th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These scrumptious cheese patties are a Russian staple for breakfast. They have a thin crisp exterior with a soft and chewy texture on the inside. It’s a sure palette pleaser if you’re a fan of anything cheese related. They’re great with some sour cream and raspberry preserve, which is typically how they eat them in Russia, but by all means they’re quite delicious on their own. Try this recipe today that was given to me by the amazing Samantha From @Sammisweets ! Check out her account on Instagram for the most delicious and creative baked confections.

Yields: about 15-17 patties depending on the size.


2 (7 oz. ) package Friendship Farmers Cheese.

2 Large Eggs

3 Tbsp Evaporated Cane Sugar

1-1/2 tsp vanilla extract

3/4 cup white whole wheat flour

2 Tbsp of avocado oil or ghee


Mix all ingredients in a medium bowl. Dough should come together easily. I use a 2oz. Cookie scoop and level off the dough to ensure each patty is the same size and they all cook evenly in the frying pan. I shape each one in my hand like a cookie after scooping the dough out.

Heat pan with oil. Add your patties to the oil and fry them on medium low heat for about 2-3 min on each side. Enjoy with some sour cream and preserve of choice or simply enjoy these cheese patties on their own. They’re quite delicious!

Nutrition Facts:

Calories: 82 per 1 piece

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Rating: 5.0/5 (1 vote cast)

Challah French Toast

June 10th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (1 Comments)

Makes about 12 slices (6 servings)


1 large 6-braid loaf of challah (I like to use Trader Joe’s)

4 large eggs

3/4 milk (I use unsweetened Ripple milk)

2 Tbsp 100% pure Maple Syrup

1/2 tsp sea salt

3/4 tsp vanilla extract

2 Tbsp Avocado oil or Ghee


If using store bought challah, leave the challah out of the package for 24 hours. Otherwise, use stale challah. Slice about 1/2-3/4″ thick. In a large bowl, whisk eggs, syrup, milk, salt and vanilla very well until fully incorporated.

Heat your oil or ghee in a 12″ skillet. Dip the challah in the custard, flip and dip again. Fry 2-3 min on each side. Enjoy with some berries and some powdered sugar or maple syrup.

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Rating: 5.0/5 (2 votes cast)

Lemon Ricotta Gems

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes about 45 cookies


2.5 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar (I use organic evaporated cane sugar)

2 large eggs, at room temperature

1 (15-ounce) container whole milk ricotta cheese, room temperature

3 tablespoons lemon juice

1 lemon, zested

 For the glaze:

1 cup powdered sugar

3 tablespoons lemon juice

1 lemon, zested


In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Heat the oven to 350° F.

Line 2 Extra large baking sheets with parchment paper. Scoop the dough (about 1.5 tablespoons for each cookie) onto the baking sheets. Bake for 10-15minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 5minutes. Then transfer to a cooling rack. If you don’t have large baking sheets. Chill the dough in between batches. The fastest way to cool down your baking sheets in between is to rinse with cold water and dry them with a paper towel for the next batch. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Dip the cookie upside down just until coated. Let the glaze harden for about 2 hours. 

*original recipe was adapted from Giada De Laurentiis.
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Rating: 5.0/5 (2 votes cast)

Cherry Cheesecake Bars

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes 20 squares



2 sleeves graham crackers (I use the ones from Trader Joe’s)

3 Tbsp Unsalted Butter, melted

2 Tbsp sugar (I use organic Evaporated Cane Sugar)


3 packages 8oz. Cream Cheese Blocks, room temperature

1 cup sugar

3/4 cup sour cream, room temperature

1.5 tsp vanilla extract

1/4 tsp salt

3 large eggs, room temperature

1 can cherry pie filling, I use Omena Organics Organic Cherry Pie Filling


Heat oven to 325°F. Line a 9×13″ pan with parchment paper, leaving a 2″ overhang on both sides.


Place graham crackers, melted butter and sugar in a food processor and process on medium until its finely ground and incorporated with all the butter.

Pour on to the parchment paper and using the back of a dry measuring cup, press down and even put the layer. Bake for 15 min. Put on the cooling rack (leave the oven on) while you make the filling.


In a 9-cup food processor with a dough blade or regular blade, process 3 blocks of cream cheese with sugar, scraping down the sides and some of the bottom with a silicone spatula in between (about 3 min.) until uniform in consistency . Add sour cream, vanilla and salt and process for another 2 minutes until incorporated and creamy. Add one egg at a time processing until glossy in between (about 60 sec. ). Scrape down the sides and the bottom and process again. Pour over the crust, making sure the top is even and gently hit the pan against the table to let out any air bubbles.

Bake for 40 min. Until the filling is set around the edges but still slightly wobbly when you give a gentle shake to the pan. Move the pan over the cooling rack and let cool for an hour to room temperature. Cover with foil and refrigerate for at least 3 hours or overnight. (I chilled mine overnight)

To cut, use a sharp chefs knife to cut into bars. Wash with hot water in between and dry completely before making each cut. Scoop a table spoon of cherry pie filling over each square. Keep refrigerated until ready to serve. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Creamy Tuna Pasta Casserole

November 29th, 2018 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)


12-14oz. Package of Pasta, cooked to al dente (any shape will do)

For the Béchamel sauce:

4 Tbsp Unsalted butter

1/4 cup unbleached flour

3 -1/2 cups Milk (I used 1%)

3/4 tsp dried oregano

3/4 tsp dried basil

dash of thyme

Salt to taste

1/2 cup grated Parmesan

1 cup shredded part skim mozzarella

2 cups sliced Bella mushrooms

2 shallots, diced finely

1 Tbsp avocado oil

1 (7oz.) can of tuna in water, drained well, flaked

1/3 cup whole wheat Panko bread crumbs

Olive oil cooking spray

2 Tbsp Dried Parsley for Topping


Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray.

In a 10″ frying pan. Add oil and sautéed the shallots until softened, add mushrooms and 1/4 tsp salt and sautéed until softened. Set aside.

In a medium saucepan, melt the butter and whisk in the flour until completely incorporated. Whisk in the milk very slowly. Bring to a boil and whisk consistently for 5-10 min until thickened. Add the Parmesan cheese, mushrooms mixture, mozzarella cheese and flaked tuna. Pour into baking pan. Sprinkle with panko crumbs and spray with olive oil. Bake for 25 min uncovered. Enjoy.

*Original recipe adapted from An Italian in the Kitchen
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Rating: 5.0/5 (3 votes cast)

Mixed Berry Fool

November 29th, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)


1 container So Delicious Whipped Topping, thawed in the fridge

1/4 bag of frozen strawberries, thawed

1/4 bag of frozen raspberries, thawed

1/4 bag of frozen blueberries, thawed

Fresh mint leave for garnish

Fine mesh sieve

Food processor


In a food processor, purée all the berries and pour the mixture into a fine mesh sieve and press with a spatula until you are left with just seeds. Discard the seeds. Fold the whipped topping into the berry purée. Distribute between serving cups and garnish with mint. Enjoy chilled.

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Rating: 5.0/5 (1 vote cast)