Oatmeal Stuffed Baked Apples

Prep Time: 2 hours      Cook Time: 30-60 min     Yield: 4 large or 6 small servings


  • 3 firm apples 
    • Honeycrisp, Fuji, or Braeburn if you like 'em sweet
    • Gala, Granny Smith, or Jonagolds if you like 'em tart
  • 2 cups steel cut oats (rinsed, soaked for 2 hours, then drained)
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • zest of 1 mandarin (optional...if you're feeling zesty!)
  • 7 Medjool dates, chopped
  • 2 tbs ground flax seeds
  • 1/2 cup chopped nuts (I got for walnuts or pecans) 
  • 2 cups vanilla almond milk (or plain milk + 1 tsp vanilla bean) 
  • pure maple syrup or raw honey for drizzling



  1. Preheat oven to 350F.

  2. Wash and core your apples. If you don't have a corer, like me, use a paring knife and cut a 1" square around the center of the apple from the top and bottom. Then push the cut portion out through the top. 

  3. In a large mixing bowl, add your dry ingredients and mix well. Then add the soaked (but fully drained) oats and milk and mix until well combined.

  4. Put your apples in a deep baking dish greased lightly with butter. Mmmmmm.

  5. Fill each apple with the mixture and then spoon all of what's leftover around the apples. Pack it all down too. 

  6. Place dish on the center rack of your oven, uncovered. If your apples are small, they'll probably take about 30 minutes to bake. If they are large, they could take close to 1 hour. Peek in on them around the 30 minute mark. You'll know they're ready by how they smell and look, how easily a knife penetrates through the apple, and whether or not the oats have soaked up all the liquid and are set in the dish. 

Get creative with how you enjoy this dish. It could easily be part of a dessert as well! Have fun! 

Check me out in People Magazine!

People...I'm in PEOPLE! It's still kind of unbelievable to me and it all happened so fast. An editor reached out to me via email just a couple of months ago. She asked me if I wanted to be featured in a segment about chefs who have lost weight in their annual Half Their Size issue. 

I said, "HELL YES!" Duh.

She interviewed me, I sent some photos, and then I kind of got lost in the holidaze. Until one of my clients called me (hi Kerry) on January 12 basically screaming in the phone that she had just gotten home and opened up her People magazine subscription to see ME. She was so excited. It was adorable. I had no idea the magazine was already out! 

Admiring...MYSELF! Check me out on page 82 in the January 23, 2017 issue.

Admiring...MYSELF! Check me out on page 82 in the January 23, 2017 issue.

The thing about this that I am most proud of is that I'm the only woman featured...AND the only person of color. The food industry is, like many other industries, dominated by white men. However, that doesn't stop me. I hire women, I service (predominately) women, and I make it well known that my business is owned by a PROUD, Black, queer woman. 

This experience and the exposure that's come with it are invaluable to me. I am grateful for all the new customers, fans, followers, and people who have been reaching out from around the world to let me know how inspirational I am.

Stay tuned, cos I'm not done yet!

I think you can still find this issue on the racks now so go grab one! Love you all! 

Introducing: Guest Chef Adiam

Hello loves! 

We are excited to announce the guest appearance of Chef Adiam on our menu for the week of January 23!

Adiam's son is allergic to gluten, dairy, soy, rice, and some nuts, so she needed to get creative with her cooking to ensure he was getting proper nutrition. She says, "I needed more than the options that were available at local food stores. I did lots of research and found that my Ethiopian roots had the answer. Yes, Teff, a traditional Ethiopian grain rich in iron, calcium, high in protein, low in saturated fat, and with 8 essential amino acids, would help provide my son with a nutrient-dense diet."

Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam would like to invite you to try her 'Tibet' dish which features beef tenderloin (or mushrooms for our vegetarians) cooked with onions, tomatoes, and bell pepper served with a side of rainbow carrots and kale. Show her some love by placing an order!

Cookie Dough Protein Balls

Prep Time: 15 minutes       Chill Time: 12 hours      Yield: 8 balls

1 ball= 130 cal (9g P, 5g netC, 9g F)


WHOA. First of all, I haven't written a blog in over 2 months! How did THAT happen? I apologize...as I'm certain you've missed me! ;) 

So, my awesome friend and WOD buddy Lexi gave me some protein balls recently that I was skeptical to try. It's rather unusual for me to eat balls so you can imagine my hesitation. Plus, I'm just not a fan of "proteiny" things that aren't usually proteiny. I mean, I'm sorry but there is NO substitution for a warm, ooey, gooey chocolate chip cookie! A REAL cookie. And don't ruin my Sunday brunch with some nasty, dry, dense protein pancakes! Anywho...the original recipe for these came from Goddess knows where, but it doesn't matter because this is my version anyways! Enjoy! 

WAIT! Here are some important tips and advice to consider:

  1. The caloric and macro outcome for your balls will vary depending on the brand and type of ingredient you use.

  2. Use a protein powder that tastes GOOD on it's own to you. Like, you could make a smoothie using it with just water and ice and you'd enjoy it. I think this is KEY!

  3. There are obviously a million and 1 variations you could play with for this. Vanilla powder, peanut butter, sunflower seed butter, coconut, etc...to infinity.




  1. 92g plant-based chocolate protein powder

  2. 30g dark chocolate chips

  3. 12g coconut flour

  4. 96g crunchy almond butter

  5. 1-2 tsp cinnamon (to taste)

  6. 1/2 tsp vanilla extract

  7. several tbs water

    • kitchen scale

    • mixer

    • container



  1. Add ingredients 1-5 to your mixer bowl and mix on low speed until somewhat combined, about 1 minute. There will be loose powder, it's OK!

  2. While mixer is still running, add vanilla extract and water 1 tbs at a time until uniformly combined. I use 5 tbs.

  3. Now, if you want to be exact or you have OCD like me, you can weigh the dough and divide the weight by however many balls you want to make. This recipe makes 8 larger balls but you could make 12, 16, etc.

  4. Divide the dough up and smash together in your hands before rolling into balls using your palms.

  5. You could eat them now, or you can allow them to chill and harden a little in your fridge or freezer. It's up to you!

  6. Store leftover balls in a ziplock bag or airtight container in the fridge or freezer.


Overnight Oats

Prep Time: 5 minutes Yield: 1 serving


I'm on this new "early bird gets the worm" kick and I'm loving it. I've wanted to be an early riser for YEARS now but my body just wasn't having it. So, I took it upon myself to use my jet lag from my recent trip to Europe to my advantage and I've been getting up near 6am everyday. It's M-A-G-I-C. 

Having an easy breakfast option is the key to this process for me. I don't like sweets in the morning, and I don't like heavy foods like meat or eggs. Enter: overnight oats. No cooking required, unlimited variations of recipes, super quick prep time, and I get to eat out of a mason jar like a cool little hipster! 

There they are, all pretty and ready for the fridge! Breakfast for M-F in 5 minutes! 

***Revision 10/15/15***

I actually started soaking and rinsing my oats before I pack them up in individual servings. In the morning, I scoop out 2 cups (4 servings) of oats into a large mixing bowl and submerge them in water. At the end of the day, I strain the oats, rinse them in the colander, and then scoop them out into 4 mason jars. Because they have been soaking, they've absorbed water so each jar now gets about 1 cup of soaked and rinsed oats. From there...I follow the instructions below except with HALF AS MUCH LIQUID. If oats ever make you feel a little bloated or anything like that, try it this way! 



  • 1/2 cup steel cut oats (soaked and rinsed as mentioned above) 
  • 1/2 cup liquid (we use vanilla soy milk because it makes the oats creamy and adds more protein)
    • recycled class jars (around 16 oz each)

Fun Add-ins

  • cinnamon
  • vanilla bean
  • chia seeds
  • nuts
  • unsweetened dried fruit (raisins, dates, apricots)
  • fresh fruit
  • frozen fruit
  • nut butters (peanut butter, almond butter, coconut butter, etc)
  • PB2 (powdered peanut butter)
  • unsweetened dried coconut
  • fresh coconut
  • protein powder
  • hemp seeds 
  • anything your heart desires



  1. Place all ingredients in your jar and shake vigorously for about 1 minute until well combined. No cooking required, enjoy the oats straight from the jar! They last up ti 3 days in the refrigerator. 
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