Oatmeal Waffles

These waffles are a healthy and deeelicious way to begin your morning! The almonds add a hearty dose of protein, and heart-healthy goodness. My waffles are sure to please your palate at the start of the day!

Oatmeal Waffles

2 cups instant oatmeal
1/2 cup flaxseed
100% pure maple syrup
3/4 cup almonds, chopped
1 egg (optional)
1/2 cup water (1 cup if not using egg)


In a coffee grinder, grind oats and flaxseed until smooth. Meanwhile, coat waffle maker with nonstick spray and preheat.

In a mixing bowl, combine oats, flaxseed, egg, and water. Mix until thickened into a paste-like consistency.

Once waffle maker is properly heated, pour the mixture onto the plates (in batches according to the waffle maker's directions). Cook until properly finished according to your waffle maker. Top with almonds and maple syrup. Serve immediately.

Serves approximately 4.

Cabbage Dumplings

These delicious West Indian dumplings are a healthy, and easy to prepare dish. Ajwain seeds may not be readily available in your area. If not, you may omit this ingredient.

Cabbage Dumplings

1/2 head of cabbage, chopped finely
2 cloves of garlic, shredded finely
2 1/2 cups cooked white rice
1/2 cup whole wheat flour
1/4 cup chickpea flour
1/2 cup plain fat-free yogurt
salt and black pepper
3 tablespoons turmeric powder
1 tablespoon red mirch masala powder
1 Thai pepper, finely chopped, with seeds removed
1/4 cup of sesame seeds
1 tablespoon ajwain seeds (if you don't have this ingredient, just skip it)
1 tablespoon extra-virgin olive oil

Mix all the above ingredients into a mixing bowl. Kneed into a thick consistency. When thickened, roll into fist-sized long-shaped dumplings.

Boil water in a steamer. Place the dumplings on steam rack, and allow to cook covered over medium-high for 20 minutes, or until slightly firm. Serve by dipping in extra-virgin olive oil sprinkled with black pepper. Enjoy!

Serves approximately 5.

Tomato-Onion Green Beans

Chicken stock adds so much tasty flavor to this green bean dish. I love this side in the summer and early fall, with fresh green beans. However, if fresh green beans are not available, frozen will work fine also.

Tomato-Onion Green Beans

2 Roma tomatoes, diced
1/2 pound fresh green beans, with ends removed and split in half if necessary
garlic, chopped
onion, chopped
14 oz. chicken broth
salt and black pepper
2 tablespoons extra-virgin olive oil
3 teaspoons turmeric powder

Saute onions in extra-virgin olive oil for 2 minutes over medium heat. Raise heat to high, add garlic, and 7 ounces of chicken broth. Allow to cook until the onion and garlic are tender. Next, add tomatoes, salt, and black pepper. Continue to simmer for 5 minutes. Add the green beans, and remaining stock. Keep cooking until the sauce has thickened, and the beans are tender. Serve immediately.

Serves approximately 3.