Every month we will be adding new tried and true recipes to this page. We love to eat and when we’re not crazy busy, we enjoy cooking. We believe it is extremely important to have a healthy relationship with food and represent that here on our recipe page. Some recipes might be slightly more indulgent than others (#moderationnotdeprivation), but the common theme is that they are delicious and good for you. Lots of color, lots of flavor and good for your soul. 

We love these recipes and really hope you will too! Let us know what you think!




2 boxes refrigerated pie crusts (total of 4 pie crusts), at room temperature
1 tablespoon olive oil
1/2 onion, thinly sliced
1/2 pound ground beef
1 tablespoon taco seasoning
1 cup frozen corn, thawed
1 cup canned black beans, drained
1 cup shredded cheddar
1 egg, beaten with 1 tablespoon water
Sesame seeds for sprinkling


Preheat oven to 350 F and line two baking sheets with parchment paper.
Working with one crust at a time, unroll onto your work surface and cut into six 3″ x 4″ rectangles. Repeat with the remaining crusts; cover with a towel to keep from drying out.

In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
Place six pie crust rectangles on one of your prepared baking sheets.

Top with a spoonful of the beef filling, followed by a handful of shredded cheese.

Top with six more crusts and gently press around the edges. Use a fork to crimp and seal; make a few small incisions in the top to allow steam to escape. Brush with some of the beaten egg and sprinkle with sesame seeds. Repeat with remaining crusts and fillings.



For the salad dressing:

3 tablespoons red wine vinegar
1/4 teaspoon salt
Pinch black pepper
1/4 teaspoon dried oregano
1 teaspoon honey
5 tablespoons olive oil

For the salads:

1/4 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 large English cucumber, sliced
1 yellow or orange bell pepper, cut into 1/2-inch pieces
3/4 cup black ripe olives
1/2 cup (4 ounces) crumbled feta
4 small handfuls fresh baby spinach, or other dark leafy greens of choice
4 pita bread rounds, halved, to serve (optional)
Special equipment:
4 pint-size canning jars with lids


Prepare the dressing: In a small bowl, whisk together the vinegar, salt, pepper, oregano and honey. Gradually whisk in the oil. Taste, and add more salt and pepper if you like.

Divide the dressing between 4 pint jars.

Assemble the salads: Divide the onion between the four jars. (The onions will marinate in the dressing as the salads sit, which will keep them from overpowering the salad.) Divide the tomatoes, cucumbers, peppers, olives and feta between the jars. Pack the remaining space with spinach, compressing the leaves slightly.

Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.

To serve: Empty the salads into bowls and toss with the dressing. Serve with pita bread.



2 peanut butter and jelly sandwiches
4 wooden skewers (5 to 6 inches)
1 cup seedless red or green grapes
1 small banana, sliced


Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. 



1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional


Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.

Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.

Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.



1/2 cup mayonnaise
1 green onion, chopped
4 teaspoons Dijon mustard
1/4 teaspoon pepper
3 boneless skinless chicken breast halves (6 ounces each)
2 medium sweet red peppers, halved and seeded
2 medium green peppers, halved and seeded
8 pita pocket halves, warmed
8 lettuce leaves


In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers.
Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices.
 Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.



Strawberry Cucumber

Blackberry Mint

Blueberry Orange

Lemon Lime



Cut fruit in any of the above combinations, add to water. Enjoy.