Monthly Archives: September 2014

This Week’s Eat Happy Meal Plan Menu

Meal Plan Menu Sept 28, 2014

Meal Plan Menu Sept 28, 2014

It’s officially Fall, and time for heartier foods that build inner warmth and strength.  One of my favorite meals is this week’s Charbonnade of Beef: it’s a very traditional recipe, originally from James Beard.  Beef is sliced thin and cooked slowly with onions and beer in the oven until incredibly tender.   I make it work-week friendly by using a slow cooker to get the same tenderness with very low maintenance.  The is the first meal my mom brought over after I had baby Larson a few weeks ago (“for iron!”) and it was exactly what I needed.

In this meal plan the Charbonnade leftovers are used to make a delicious French Onion Soup, and you’ll also enjoy some of Fall’s wonderful cleansing foods, including apples, cabbage, and greens.

This is this week’s meal plan that came out last Thursday, but if you sign up this week and would still like to receive it, shoot me an email I’d be happy to send it to you so that you can enjoy these delicious dinners:

  1. Slow Cooked Charbonnade of Beef over Baked Potatoes or Sweet Potatoes and Steamed Broccoli
  2. Mujadara Lentils with Caramelized Onions and a Simple Green Salad
  3. French Onion Soup with Green Bean Fries
  4. Healing Apple and Cabbage Soup with Whole Grain Toast or Crackers

Enjoy these meals that are loaded with Fall’s best foods.  Along with the full meal plan menu and shopping list, you’ll receive the easy-to-prepare recipes and a calendar for the week that describes how to prepare in advance for a super efficient week of dinners.

Sign up today to get your this Eat Happy Meal Plan in your inbox.  Transform [...]

By |September 30th, 2014|General, Meal Plan|

Pumpkin Muffins, Yay Fall!

Pumpkin muffins Pumpkin muffins, mini size

It’s time for all things pumpkin, and one of my favorite ways to use this wonderful ingredient is in these Pumpkin Muffins.  They’re moist, warmly spiced, and super cute when you make them in the mini-muffin tins with some mini chocolate chips.

Unlike some nasty pumpkin-flavored products, making your own pumpkin muffins mean that you’re eating the goodness of real pumpkin, cinnamon, butter, and other real-food ingredients.

This recipe is really versatile.  You get some leeway to use the flour you want, a little more or less pumpkin, milk or yogurt.  They’ll still turn out moist and tasty thanks to the pureed pumpkin.  It’s a great recipe to use whole grain flour, and it transitions to gluten-free very easily thanks to two eggs in the recipe.

One other little thing I love about this recipe: it uses melted butter.  There’s nothing worse than being ready to make and having to wait for your butter to come to room temperature, or trying the partial thaw, only to have it half melted and half frozen.  Not a problem for these little muffins!  Melt your butter and you’re on your way.


1 2/3 cups flour (I recommend whole grain, and I use oat flour)
1/3 – 1/2 cup maple syrup, honey or other sweetener
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1/2 cup mini chocolate chips
2 eggs
3/4 cup pureed pumpkin or squash
1/2 cup melted butter
1/4 cup whole milk or plain yogurt
1 tsp vanilla extract


  1. Pre-heat the oven to 350 degrees
  2. Whisk together the dry ingredients: [...]
By |September 25th, 2014|General|

New Babies and Chocolate Banana Bread

Chocolate banana bread Chocolate banana bread

Welcome to the world little Larson Alexander Glenn!  I just had my 3rd sweet little baby and he’s adorable.  I have been enjoying more of a break from cooking in the week since his birth, but since I’m nursing I have been HUNGRY.  Like, really really hungry.  And oddly after having a baby I seem to crave chocolate.  This led me to make the above loaf of chocolate banana bread.

If you have some ripe bananas hanging out in your kitchen, there’s nothing more tasty and convenient to make than banana bread; and what’s even better than regular banana bread…chocolate banana bread!

I like to eat this chocolate banana bread as a snack, or even for breakfast with some sunflower seed butter.  This recipe will be chocolaty and moist and have sweet bursts from chocolate chips if you use them.  Add some nuts and some rolled oats and it will be even more substantial.

Fair warning: it won’t taste like cake, which is what most banana breads and muffins taste like these days.  Because I eat it more like a mini-meal and not like a dessert I prefer it this way.  You can vary the sugar to your tastes; with 1/2 cup of sweetener the bread will be slightly sweet, 1/3 cup will be barely sweet, and you could always increase it to 3/4 cup (which is the amount in the original recipe) for a more dessert-like bread.

Chocolate Banana Bread

1/2 cup butter at room temperature
1/2 – 1/3 cup sugar or honey, or a combination of both
2 eggs
1 cup mashed very ripe banana

By |September 18th, 2014|General, Recipes|

Meal Plan Menu Week of September 7-13, 2014

Meal Plan Menu Sept 7-13

Meal Plan Menu Sept 7-13

I had to post this particular meal plan menu, because it’s a celebration of something I love: traditional Italian tomato sauce!  I didn’t always love tomato sauce, but when I started making it myself (and especially when my Italian husband started to make it in large batches) I really began to appreciate how wonderful and versatile tomato sauce is.

In next week’s meal plan menu, you’ll get a chance to make your own simple tomato sauce from scratch and see just how much fresher and more delicious it is than store-bought options.  Then you’ll get to savor your work in two wonderful summer dishes: the Eggplant and Zucchini Parmesan and a Traditional Spaghetti with Meat Sauce.  Sometimes traditional is simply comforting, after all.

 This is the meal plan menu for next week, Sept 7-13, came out this past Thursday morning.  But if you sign up before next Monday and shoot me an email I’d be happy to send it to you so that you can enjoy these delicious dinners:

  1. Eggplant and Zucchini Parmesan with Fresh Tomato Sauce and Steamed Broccoli
  2. Super Healing Summer Soup with Greens, Garlic and Chickpeas and Sardine Toasts
  3. Spaghetti with Meat Sauce and a Spinach Salad
  4. Brazilian Black Beans with Red Pepper, Kale and Jasmine Rice

Enjoy these meals that are loaded with summer’s best produce.  Along with the full meal plan menu and shopping list, you’ll receive the easy-to-prepare recipes and a calendar for the week that describes how to prepare in advance for a super efficient week of dinners.

Sign [...]

Eat Happy Book Sneak Peak Recipe: Homemade Granola

Homemade Granola Homemade Granola

My new book (available this Fall), Eat Happy: Transform Your Health with Food You Love features my all-time favorite recipes, including this homemade granola.  Starting your day with a delicious and nutrient-dense meal is so do-able with this homemade granola!   It takes just 10 minutes to toss together the ingredients, 15-20 minutes to toast in the oven, then you get to enjoy it for an entire week or two – which means zero breakfast prep in the am.  I’ve started making this homemade granola again now that my oldest kiddo is back to school and the morning routine is both earlier and crazier than it was during the summer.

Making your own homemade granola is easier than you’d think, and makes a fast breakfast or a filling snack.  Not only does it taste better than store-bought varieties, it will have significantly less sugar and more of the good nuts and fruits that you like.  I still remember my mom’s homemade granola as one of my favorite breakfasts when I was younger.

If you like crunchy granola don’t add any fat to the mix (oil or nut butters).  If you like a chewier granola, try adding some nut butter (peanut, almond, sunflower seed, etc) or coconut oil.  I’m a chewy girl all the way, and I love that the fat makes for a more filling breakfast.

Have fun experimenting with different fruit and nut combinations, and try mixing it up with spices, too.  Cinnamon, nutmeg, vanilla, and ginger are all great options.  My current favorite combo is: 1/2 cup sunflower seed butter, 1/3 cup honey, and about 1/4 cup [...]