Turmeric is a bold spice that pairs well with many foods. It is closely related to ginger root and highly popular in certain parts of the world. For example, this recipe is deeply seeded in Indian culture

This recipe may be for someone who is more familiar with the taste of turmeric. Not only is it a bright spice, but it is pungent, warm and earthly — it’s part of an essential spice blend for many dishes. 

I’ve used turmeric in many concoctions…from curries to face masks (yes, it’s used in beauty products, as well!) So I wasn’t too skeptical to try it in a beverage. I’ve heard of this “latte,” which is essentially an immersion of turmeric and milk. This preparation is deep rooted in Indian culture and is steadily gaining popularity in Western society.



Turmeric is derived (and gets its color) from curcumin, a compound that contains antioxidant and anti-inflammatory attributes. These are crucial for detoxification, digestion, and even pain relief.

One of the easiest ways to receive the benefits of curcumin? Make drink like this delicious turmeric tea latte, also known as golden milk. Curcumin is fat soluble, so it’s ideal to drink this latte with a fatty meal or make it with whole or coconut milk.



At the very least, this “latte” is a great alternative to caffeinated drinks. It’s a healthy beverage option that is suitable for many dietsor preferences. It is gluten free and can also be prepared lactose free.


I most likely wouldn’t drink this on a regular basis, but certainly before enjoying an Indian or Middle Eastern meal. The beautiful golden hue is unique and alluring! The days are getting shorter this time of year…you can brighten them up with this golden elixir.

turmeric “latte” aka golden milk

15 minute total prep time


2 cups milk of preference (I used coconut milk)

1 teaspoon turmeric powder

1/2 teaspoon ground cinnamon

2 tablespoons honey or agave syrup


Pour the milk into a saucepan and cook over high heat until it’s hot, but don’t bring it to a boil.

Remove from the heat and add the rest of the ingredients. Stir and try the milk, add more milk, turmeric, cinnamon or syrup if needed.

I used a milk frother to get a better texture, but it’s optional. You can cool your prepared beverage to room temperature and serve over ice to make this a cold refreshment.


This is a fool - proof shortbread cookie recipe! With only three ingredients, there is little room for error.The flavor is subtle — light and buttery — but suffice. They are great paired with a cup of strong tea as a breakfast biscuit, or perhaps a scoop of ice cream for dessert. Enjoy!

shortbread cookies

40 mins prep + 10 mins bake time, makes 24 cookies


1 cup butter, room temperature

½ cup powdered sugar, sifted

2 cups all purpose flour



Preheat your oven to 350 degrees F and line a baking tray with parchment paper.

In a large bowl cream together the soft butter and sugar with an electric mixer until light and fluffy.

Gradually add in the flour and mix until the dough just comes together.

Carefully turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.

Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for at least 30 minutes.

Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 6 - 10 minutes or until just golden.

Allow the cookies to cool slightly before transferring to a cooling rack.


I believe a cast iron skillet is the number one item every cook should possess — no matter no matter what the skill level. I’ve used it for everything from a crisp ribeye steak to moist skillet brownies. It’s immensely versatile, but it requires a bit of TLC if you want it to perform correctly.

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The beginning of my journey with OMAD and intermittent fasting has been fairly successful. I delve more into the two here, but for the most part, I've been postponing my first meal of the day. I concentrate more on the contents rather than the time of day I'm eating it.

mediterrean chicken bowl

20 min prep + 20 min cook time, serves 2



4 garlic cloves, smashed and sliced
2 tablespoons worcestershire sauce
1 tablespoons olive oil
2 teaspoons dijon mustard
pinch brown sugar

2 chicken breasts, skinless and boneless
12 ounces chickpeas, drained and rinsed
2 bunches of spinach
1 heirloom tomato, diced
¼ red onion, diced
¼ red pepper, diced
2 cups brown rice, cooked
½ cups lentils, cooked
¼ cup feta cheese, crumbled
2 tablespoons parsley, roughly chopped
2 cloves garlic, sliced
1 tablespoon olive oil
1 ½ tablespoons red wine vinegar
1 lemon, one half juiced + one half sliced
sea salt and freshly ground black pepper


To make the marinade, combine all ingredients the marinade ingredients.

Place the onions in a small dish with water, covering them. Soaking the onions this way for about 15 minutes will take the  sharp bite out of them.

Half the chicken breasts by slicing them lengthwise. Place each breast between two sheets of parchment paper. Pound them using a meat mallet or rolling pin. Start in the middle and work outwards to pound them thinner, until each is just over half an inch. Place in a plastic ziplock bag and pour marinade over the chicken. Ensure each piece is saturated and seal the bag, squeezing out any excess air. Place in fridge.

In a small mixing bowl, combine the parsley, garlic, olive oil, red wine vinegar, and the juice of half a lemon. Season with salt and pepper. Mix well and set aside.

Lightly oil a cast iron skillet and heat on medium high flame. When oil is glossy and slick, remove two breasts from the ziplock and pan fry on skillet. Place a small plate or bowl on top while it cooks to ensure browning. When one side is caramelizing in color with a slight char, after about 7 minutes, turn over and repeat. Repeat with the remaining breasts as well.

Begin to lay the foundation of each bowl down while the chicken is resting. Start with a mix of brown rice and lentils. Next add the spinach. Slice the chicken breasts and place over the spinach (it will wilt slightly). Than arrange the tomato, onion, pepper, chickpeas, and feta cheese in the bowl.

Drizzle with the parsley dressing and serve with lemon slices.


Enjoy making (and eating) your hash! Get creative because that is the best part of cooking!


quick hash + eggs

10 minute prep + 15 min cook time, serves 1 - 2


2 chicken sausage links
1 large russet potato, peeled and diced into ½ chunks
¼ yellow onion, diced
2 garlic cloves
1 scallion stalk, sliced on a bias
sea salt and freshly ground black pepper



In a small pot, bring salted water to vigorous simmer over medium high heat.

Dice the potatoes and carefully add them to pot when the water begins to boil. Stir occasionally for about 4 - 5 minutes. Drain the water and let potatoes dry out on paper towel. Pat them dry using the paper towel and arrange them on a plate. Place in the refrigerator uncovered until it's tie to use them. It's very important to dry out the potatoes if you want them to crisp up while you're cooking.

Lightly spray a skillet with cooking spray and heat over a medium flame. When skillet is hot, add the sausage and cook, while turning occasionally, until all they are browned on all sides. Remove from skillet and set aside. Turn stove off while the sausages are cooling.

When they are cool enough to handle, slice them into medallions of even widths. Return the skillet back to the stove and turn the flame to medium. Place the sausages back into the skillet, flat side down, and cook until browned — after about 5 minutes. Flip them all over and do the same to the other sides as well.

Add the garlic and let it cook in the juices from the sausages. After about 2 or 3 minutes, add the potatoes from the fridge and the onions to the skillet. Cook for a few more minutes until the onions get translucent and the potatoes. Season to taste with salt and pepper. Arrange all the ingredients to one side.

Crack both eggs close together onto the empty side of the skillet. Let cook on the stove covered for about 5 minutes minimum, depending on hoe you like your eggs. Gently tap the egg yolk with the tip of a knife to test the firmness of the yolk. Garnish with scallion and serve immediately.