Food Friday: Snapper in Saffron Broth

This time of year is all about the turkeys and hams, mashed potatoes, stuffing, green bean casseroles, gravy on everything… Not to mention 100,000 desserts.

Ready for a break from holiday foods?

I am.

This recipe for Snapper in Saffron Broth is my perfect remedy. Another find on the askGeorgie website, this dish is delicious, packed with veggies, and a serving won’t leave you feeling like you ate a ton of bricks. Even if you go back for seconds.

Georgie uses a spiralizer to create veggie “noodles”, but that’s one kitchen gadget I don’t have, and it worked out just fine. In fact, I’ve made it both by peeling the veggies for wider, flatter noodles, and by running them through the julienne blades on my mandoline. All of these options work equally well, so don’t hold back. Don’t hold back at all. Make this tonight!

Snapper in Saffron Broth – Click for Recipe

Snapper in Saffron Broth with Vegetables

Food Friday: Pumpkin Pie Loaf (Grain and Dairy Free)

Pumpkin Pie Loaf

Photo credit: Nutritionist In The Kitch. Yum!

It’s not fall anymore, but… it’s still pumpkin season! I found a good-looking recipe for a pumpkin pie loaf, added a few twists of my own… and here we are!

The original recipe that I found was the Five-Ingredient Pumpkin Pie loaf from Nutritionist in the Kitch, which was actually adapted from a bread or muffin recipe from Wellness Mama. It caught my eye because I love A) pumpkin and B) coconut flour. Coconut flour is definitely not a grain-flour substitute. It has a totally different texture and huge liquid-absorbing abilities, so you definitely can’t just it as a substitute, and you might need to adjust your baking times as it has a tendency to stay a wet batter for a long time. But follow the recipe and you’ll end up with something delicious!

Pumpkin Pie Loaf

Inspired by Nutritionist In The Kitch and Wellness Mama

5 eggs

1 cup pumpkin puree (not pumpkin pie filling)

1/4 cup coconut oil, melted

1 tsp vanilla

1/2 cup coconut flour

1/4 cup packed brown sugar

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger

pinch each of nutmeg and cloves

scant 1/4 cup walnut pieces

generous 1/8 cup dried cranberries

nut pieces and raw sugar for topping (optional)


  1. Preheat oven to 350 degrees.
  2. Whisk together eggs and pumpkin. Slowly whisk in melted coconut oil, then vanilla. Set aside.
  3. Mix all dry ingredients except nuts and cranberries until all lumps are gone.
  4. Mix dry ingredients into wet.
  5. Stir in walnuts and cranberries.
  6. Pour into greased 8″x4″ loaf pan.
  7. Sprinkle with nuts and sugar, as a topping (optional).
  8. Bake for 35-45 minutes, or until done.
  9. Enjoy!



Food Friday: Beet, Blue Cheese, and Arugula Salad

Whooo-eee! The day after Thanksgiving can be a tough one for food. With so many leftovers, we’re always trying to clear some room in the fridge. But I’m still feeling stuffed (no pun intended). What I really want is something light and easy. I found this quick-and-tasy option at, the website of my favorite nutrition coach Georige Fear. I love it- it hits the spot and lets me get on with my day, without the second day turkey-fueled coma.

Beet, Blue Cheese and Arugula Salad

Photo credit:

Photo credit:

2 whole beets, greens removed
2 oz Blue cheese, crumbled
Baby arugula
Balsamic vinegar

Peel and slice the beets into thin wedges. Put on a sprayed cookie sheet and bake for about 30 minutes. (Georgie does hers in the toaster oven at 350). Place a big handful of arugula on a plate, top with the warm beets, and 1 ounce blue cheese crumbles – a little goes a long way. Drizzle with balsamic vinegar pefore serving. Enjoy!

You can find more delicious healthy recipes at Check it out next time you are menu planning!