Baked Halibut with Lemon, Butter and Herbs | Healthy Dinner Recipe

baked halibut recipe

We were in Martha’s Vineyard for our annual family vacation. The West Tisbury farmers market was brimming with fresh local produce, flowers, and artisan items. It was one of the most beautiful and lush farmers markets I had ever seen. We picked out some fresh garlic and parsley from Morning Glory farms, local butter from Grey Barn Farm and then headed down to Larsen’s Fish market in Chilmark to pick out some fresh fish. That night, we paired everything together to make a light, buttery and flaky, melt in your mouth Halibut dish.  




·  2 thick halibut filets, remove skin

·  1 bunch of fresh parsley chopped

·  1 cup of panko breadcrumbs

·  2 garlic cloves, minced

·  2 pads of butter

·  ½ cup olive oil

·  The juice of 1 lemon

·  Sea salt and pepper




·  First, line a medium to large baking sheet with aluminum foil or parchment paper.

·  Next, drizzle the olive oil over both sides of the filets so they are adequately coated, and lightly salt and pepper each side. Lay both filets flat on baking sheet skin side down.

·  Add generous layer of panko breadcrumbs on top of each filet so that they are adequately coated. Add garlic cloves on top and another drizzle of olive oil.

·  Bake filets for about 25-30 minutes at 375 depending on thickness. The trick to moist, light and flaky filets is not to overcook the fish, so I like to check progress every 10 minutes or so. When the fish is about 75% done, pull from the stove, and add a generous pad of butter on top of each filet.

·  Next, broil for last 5 minutes so that breadcrumbs toast and top, and the butter melts over the filets.

·  Pull from oven and add chopped parsley, fresh lemon juice, and serve warm.

farmers market



LIV Gluten Free Steel Cut Oat and Pink Lady Apple Pancakes with Fresh Berries | Healthy Breakfast Recipe

healthy pancakes gluten free recipe

This is my go-to weekend brunch recipe that my husband and I make when we are burned out on traditional oatmeal and egg dishes. Made with steel cut oats, this recipes is naturally clean and gluten free. Topped with fresh berries, butter and maple syrup, you’ll savor the flavors long after you finish breakfast.


·      2 cups steel cut oats ( I love Bobs red mill or Quaker Oats)

·      2½ cups almond or coconut milk (the best, purest, coconut milk comes from a can - Native Forest Organics is great)

·      1 whole pink lady or fuji apple, cut in small pieces (I like pink lady for the tartness)

·      2 eggs

·      1 egg white (beaten into a foam- this makes the pancakes fluffy)

·      ½ teaspoon salt

·      2 ½ tablespoons coconut oil

·      1 tsp vanilla

·      1 tsp cinnamon

·      1 tsp baking powder

·      1 tsp of raw organic honey

·      Optional toppings: Fresh berries, organic maple syrup and organic butter.



Place all ingredients in blender. You can use larger Vitamix or two batches can fit in a Nutribullet. Pulse until batter is smooth.

Heat ceramic skillet with a teaspoon of coconut oil. Once hot, pour first pancake about 4-5 inches in diameter, and about ½ inch thick. *If you make them larger than that they won’t cook in the middle and will be very hard to flip.

Cook each side for about 2-3 minutes until lightly golden brown, and transfer to warm plate. Repeat until mixture is gone.

Lastly, experiment with different seasonal toppings and flavors. I like to add a square organic butter on top with fresh organic maple syrup and cut strawberries, raspberries or blueberries, depending on what’s in season.  


LIV Italian Chicken Sausage and Peppers | Healthy Dinner Recipe

This is one of my favorite warming meals, packed with bright red bell peppers, cancer fighting onions, garlic, fennel, and a pinch of red pepper flakes for a kick.  Did you know one red bell pepper has more vitamin C than an orange?! I used organic and all natural bell and evans turkey sausage instead of pork. Healthier and less fat. Pair with a piece of crusty Italian bread and you’ve got a delicious meal for days. My Maternal grandmother“Nonna” used to make this for my mom to bring to school back in the 60’s.. tried and true Italian classic.   Mangia!


  • 1/3 cup EVOO
  • 1.25 pounds sweet Italian turkey sausage ( about 4 or 5 sausages)
  • 2 red bell peppers, sliced
  • 2 yellow onions, sliced
  • 5 garlic cloves, coarsely chopped
  • 1 tsp tomato paste
  • 1 can of crushed tomatoes (Muir glen or san marzano)
  • ½ tsp of crushed fennel seed
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 teaspoon dried oregano
  • 2.3 cup chopped fresh basil leaves, leave some whole leaves for presentation at the end
  • 1 loaf of Italian crusty bread


Heat Oil in large skillet over low to medium heat. Add sausages and cook until browned on each side about 9-11 minutes.  Add peppers, onions, salt, pepper, red pepper flakes and cook for 7 more minutes. Then add fennel, oregano, and garlic and cook for2 more minutes on low heat. Add tomatoes, tomato paste, basil and cook for 25 minutes on low heat, until sauce becomes thickened and aromatic. Serve in large soup bowls with warm crusty bread. Top with fresh basil and serve immediately.


LIV Stuffed Cabbage with Chicken and Herbs | Healthy Dinner Recipe

My mom and I made this one chilly afternoon in October when cabbage was in it’s peak season. Cabbage is a green cruciferous vegetable. Cruciferous vegetables play an important role in our diets, containing the highest amount of nutrients across any other food you can consume, packed with vitamin C, fiber and phytonutrients...flushing our systems and guarding our bodies against cancer and disease.   Not to mention, this dish is one of my favorite winter fares…  warming, healthy and extremely satisfying on a chilly night. Very excited to share it with you!



·  1 large head of savoy cabbage

·  2 onions, chopped

·  3 garlic cloves, finely chopped

·  1 package of organic chicken breast (3-4 breasts)

·  2 cups of brown rice

·  2 32 oz cartons of reduced sodium chicken broth

·  2 cans of fire roasted tomatoes (my mom likes Miur Glen organic tomatoes brand)

·  ½ cup of grated pecorino romano cheese

·  ½ cup of Italian bread crumbs

·  1 5 oz piece of tellegio or fontina cheese (if you cant find these cheeses, a good soft cheese or mild cheddar is a good substitute)

·  1 TBSB tomato paste

·  1 bunch of parsley

·  1 bunch of basil

·  1 bunch of thyme



1.   Bring one container of chicken broth to a boil and add brown rice. Cook brown rice thoroughly

2.   Meanwhile, fill large sauce pot with 4 inches of water, place aside

3.   Remove outer tougher leaves of cabbage head and place in bottom of pot to make a padded surface for the cabbage head. After setting a few leaves down, set entire cabbage head on top, cover, and steam for 30 minutes

4.   After cooked for 30 mins, drain water and place in cabbage colander. Carefully peel each leaf off one by one, they should separate easily after steaming.

5.   To make the stuffing, add chopped onions and 2 cloves garlic to skillet and sauté on low heat until onions are translucent.

6.   Add 3-4 large chicken breast to food processor, pulse until roughly chopped.  Add chicken to fry pan with onions and garlic. Cook mixture for about 10 minutes until chicken is thoroughly cooked.

7.   After thoroughly, add mixture to bowl with brown rice, grated cheese, bread crumbs, tomato paste, chopped parsley, basil, thyme

8.   In a large casserole dish add thin base layer of fire roasted tomatoes, chopped basil, and 1 garlic clove chopped andsprinkled on top. This is a nice base for flavor.

9.   Place one cabbage leaf on dish, remove the coarse rib with a paring knife.  Scoop ¼ cup of stuffing for each leaf. Roll outer edge of leaf away from you and gently fold in sides and continue rolling so you that have a little “packet.” 

10.         Line them in in casserole dish like “little soldiers” my mother would say. 2-3 rows depending on depth of pan.

11.         Add grated cheese, italian breadcrumbs, more chopped basil, thyme and parsley “en goppa” my mom would say (this means “on top” in Italian)

12.         Add small pieces of tellegio or fontina cheese on top before placing in oven

13.         Cover with foil and bake at 375 for 1 hour until cabbage is cooked thoroughly. Serve warm.


Healthy Thanksgiving Side Dish Recipes | Easy and Delicious

My favorite holiday is upon us! Thanksgiving. It’s a time family can get together and express gratitude for the abundance and love in their life. What a beautiful thing.  Not to mention the food… YUM.

Of course turkey, mashed potatoes, and stuffing is served at almost every thanksgiving. But how can you jazz up the sides with local fresh produce from your grocery store or farmers markets?  I’ll show you how. Here’s my mom’s take on Thanksgiving sides using local vegetables my family sources from New England and beyond –whole, healthy foods, and simply delicious! 



This is one of my favorite thanksgiving dishes. My mom made a small tray this past thanksgiving, but it was gone after only a few family members went through the line.  So savory, salty, healthy and delicious. 


·      3 bulbs fennel

·      ¼ cup white wine

·      1 stick melted butter

·      ½ cup chicken broth

·      ¼ cup of olive oil

·      1 cup of breadcrumbs

·      1 cup grated parmigiano-reggiano cheese

·      Fresh ground pepper


1. Steam fennel bulbs in large pot, cook half way through. Not all the way as they will cook more later.

2.  Cut fennel in quarters (if large bulbs, cut in 6). Make nice wedges, about the size of a tangerine. Line each fennel wedge cut side up in rows in large casserole or gratin dish.

3. Add white wine, ½ cup chicken broth, and 4 tablespoons of unsalted butter to casserole dish. Bake covered for 20 minutes at 350 degrees. Take out, remove foil.

4. Mix breadcrumbs, the rest of the melted butter, parmigiano-reggiano cheese, pepper, and sprinkle mixture on top. Cook at 400 degrees uncovered for 20 minutes until it’s crusted on the top. Serve warm.




·      2 – 3 large cauliflower heads

·      8 cups of spinach

·      1 ½ stick of butter,

·      3 TBSP all purpose flour (or whole wheat flour is even better)

·      2 cups grated sharp cheddar cheese

·      3 cups whole milk

·      3 grates of fresh nutmeg

·      1 cup italian breadcrumbs (gluten free varieties are also fine)

·      1 cup grated parmigiano-reggiano cheese


·      Bring salted water to boil, add spinach and cook for about 3-5 minutes. Let cool, and drain, and squeeze all the water out with hands, removing most of the moisture. Cut larger stalks out, and chop coarsely into smaller pieces. Set spinach aside.

·      Steam cauliflower in large pot until halfway cooked. De-rib and cut cauliflower into small florets (the size of tangerines roughly).

·      Add thin layer of EVOO to bottom of medium casserole dish, and

line up cauliflower florets in even rows.

·      Meanwhile, make the cream sauce.  Add one stick of butter to sauce pan. Add flour, mixing thoroughly with whisk to make a rue. When well congealed, add two cups of grated sharp cheddar cheese, and stir so that it’s thoroughly melted, this should take a 1-2 minutes to melt. Add spinach and 3 cups of whole milk. Continue stirring with a whisk until thick on moderate heat. Finally grate some nutmeg and remove from heat

·      Pour evenly over cauliflower in casserole dish

·      Toast some breadcrumbs in ½ stick butterin small sauté pan. Once lightly toasted, add to top of cauliflower.

·      Finally finish with grated parmigiano reggiano cheese. Add evenly over entire casserole dish and bake at 350 for 40 minutes.



This is a nice change (or addition) to traditional mashed potatoes! The apple and parsnip combination is sweet yet savory, smooth and velvety, and a great flavor compliment to turkey.


·      5 cups coarsely chopped parsnips

·      3 tablespoons unsalted butter

·      2 granny smith apples, peeled and coursely chopped

·      ½ cup sour cream

·      ¼ teaspoon ground allspice

·      Salt and freshly ground pepper

·      ½ cup chicken broth



·      Place parsnips in large saucepan. Cover with salted water and bring to boil. Cook for 15 minutes and simmer until tender.

·      While parsnips are cooking, melt the butter in small skillet over low heat. Add apples and sauté for 7 minutes until soft.

·      Process parsnips and apples in food processor, blend until smooth, Add the sour cream, allspice, salt, pepper. Blend until smooth. Serve warm.



My mom makes the best thanksgiving sweet potatoes and I think its because she has a tried and true recipe with a secret ingredient, wait for it… yes, fresh squeezed orange juice.  This flavor combination is melt in your mouth.


·      6 medium sized sweet potatoes (yams)

·      2 cups orange juice

·      1/2 cup brown sugar

·      1 cup fresh squeezed orange juice

·      4 Tbsp butter, melted

·      2 -3 grates of nutmeg


·      Preheat oven to 350. Peel sweet potatoes and cut into 1 ½  -2 inch rounds, arrange in a single layer in large glass casserole dish.

·      In small mixing bowl, add 1 ½ cup orange juice, ½ cup of brown sugar, ½ stick of butter melted, nutmeg. Mix thoroughly and pour over sweet potatoes, cover with aluminum foil and cook at 350 for 40 minutes.

·      Turn and baste after 20 mins. Return to oven without aluminum foil until browned, glazed and delicious.


Happy Thanksgiving to you and your family!
Harvesting Cabbage with my Dad - Thanksgiving 2016

Harvesting Cabbage with my Dad - Thanksgiving 2016