Simply Ramen


I love Ramen noodles, plain. Sometimes I will even eat them dry as a little crunchy snack. This recipe came to me one day at the office when I was thinking about something warm to make for dinner. It was winter and very cold outside, so soup it was! I absolutely love wasabi paste dissolved in soy sauce, so I added a couple tablespoons at the end as a bit of a liquid “garnish”. Anyway, this is a totally versatile inexpensive dinner or lunch.


2tbs coconut oil

Half Yellow Onion (Chopped)

1tsp minced garlic

1/2 C frozen broccoli

1/4 C chopped mushrooms

garlic salt + red pepper to taste

2 C water

1 serving of dry Ramen noodles

“garnish” wasabi paste soaked in 1/4 C low sodium soy sauce

(optional: extra firm tofu squares or hard boiled egg)


Melt the coconut oil in a saucepan. Add the chopped onion, garlic, broccoli and mushrooms. Add salt and red pepper to taste. Cook until onions are transparent. Add 2C of water and bring to a boil. When boiling, add Ramen noodles. Cook 3 minutes. Optional: add wasabi + soy sauce. Serve.

Makes 1-2 servings.


Chickpea Curry with Rice

pablo (1)

This chickpea curry is perfect for a foggy autumn afternoon. It is spicy, fragrant and warm. I like to eat this with a nice piece of pita bread or naan. It’s easy and quick to whip up and the leftovers are great for lunch. Add cut up chicken breast for additional protein.


2 cups basmati rice

2 tablespoons vegetable oil

1 large onion, chopped

Kosher salt and freshly ground black pepper

Red pepper flakes to taste

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup vegetable stock

Two 15-ounce cans chickpeas, drained and rinsed

One 13.5-ounce can coconut milk


Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder, garlic and red pepper flakes and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas and coconut milk. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the pita or naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

This recipe is Ree Drummod’s from Food Ree adds honey and sriracha to her curry. I omit them and add red pepper flakes.


Greek Pasta Salad

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This is the perfect summer pasta salad. It’s light and full of veggies and flavor. The chickpeas and feta add protein while the artichoke hearts bring the richness. I like to serve this over the thin pasta and twirl in the different ingredients. Great for a light dinner or a picnic lunch.


8oz thin spaghetti

2 medium roma tomatoes

1 medium cucumber

2 cloves garlic

1 medium red onion

6oz jar of quartered/marinated artichoke hearts

4oz feta cheese

1 can chickpeas

1 tbs Greek seasoning

drizzle of olive oil

salt and pepper to taste


  1. Cook spaghetti according to package instructions.
  2. Chop roma tomatoes, cucumber, garlic and red onion.
  3. Combine the chopped ingredients, artichoke hearts, and feta in a large bowl.
  4. Rinse the chickpeas and add them to the bowl.
  5. Add Greek seasoning, olive oil, salt and pepper and mix all ingredients.
  6. Drain the cooked spaghetti and rinse with cold water.
  7. Serve individually with the Greek mixture over the spaghetti.

Makes 4-5 servings.



Burrito Bowls

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I love burritos, but when I eat one I feel like I am carrying a food baby. These burrito bowls ditch the tortilla but don’t skimp on flavor. I make these ahead and eat them throughout the week.


2 c white jasmine rice

1/2 c cilantro chopped

1/2 onion chopped

2 cloves garlic minced

1 tbs cumin

1 can black beans

1 can corn or frozen corn

1 c mexican blend cheese

salsa, tomato, sour cream, & guacamole


  1. Cook rice in a rice cooker or on the stove adding cilantro, onion, garlic, and cumin.
  2. Rinse and drain the black beans and corn.
  3. Combine the cooked rice, black beans, and corn in a large bowl.
  4. Divide 1/2 C of  the rice, beans and corn combo into (4) containers.
  5. Top with cheese.
  6. Add sour cream, guacamole, tomatoes, and salsa when serving.

Makes 4 servings. You can always wrap a tortilla for an instant burrito–it’s just the fillings of one anyway!



Small Batch Soft Snickerdoodle Cookies


I’m single so I don’t need to be baking dozens of cookies. I am also on a budget, so that was on my mind when I chose these cookies. I made them for a small, crystal workshop I was hosting. They are quick, delicious and this recipe only makes 12 medium sized cookies.


1/2 C Butter

3/4 C Sugar

1/2 tsp Vanilla

1 lrg Egg

1 C + 6 tbs Flour

1 tsp Cream of Tarter

1 tsp Baking Soda

1/8 tsp Salt

—-For Cinnamon & Sugar Coating—-

1 1/2 tsp Sugar

1 1/2 tsp Cinnamon

  1. Mix butter, sugar, vanilla and eggs in a large bowl.
  2. In a separate bowl, combine flour, cream of tarter, baking soda and salt.
  3. Blend dry ingredients into butter mixture.
  4. Chill dough and an ungreased cookie sheet in the fridge for about 10-15 minutes.
  5. Mix the sugar and cinnamon in a small bowl.
  6. Roll 1 inch balls with your hands.
  7. Roll the dough balls in the sugar and cinnamon mixture.
  8. Place on the chilled ungreased cookie sheet.
  9. Bake 10 minutes.
  10. Remove from pan immediately.

Makes 12+ cookies.

(Recipe modified from