Wellness Coaching With Dorothy
My love for cooking and food are available to you through my Wellness Coaching programs. Take your first step towards a healthier lifestyle!
Seasonal Summer Dinner Menu
My seasonal summer dinner menu includes chevre puffs, steak with chimichurri sauce over fresh corn and zucchini, topped off with cherry Clafoutis for dessert.
A Classic Dinner Menu
Salmon with Roasted Vegetables and Chocolate Soufflé When I was in high school a classmates told a group of us about summer jobs at Mills College. I jumped at the opportunity since I was interested in earning money to fund my album and jewelry obsession. The job was working as a waitress for [...]
Anti-Inflammatory Turmeric Garbanzo Bean Soup
I can't control the weather, but I can make lifestyle choices to help me through the season. For me, this anti-inflammatory soup is just what the doctor ordered.
Cheesy Fingerling Potatoes
This recipe takes "Cheesy" to a new level! Because there aren't already enough ways to enjoy potatoes and cheese, here's another one for you! Roasted fingerling potatoes, topped with cheddar and jack cheese and green onions. Of course you could take this further and add sour cream and bacon [...]
Oatmeal Pancakes with Greek Orange Marmalade
Some friends of mine recently went to Greece and brought back the most delicious marmalade I've ever tasted. It's intensely orange with the right amount of sweetness and no bitter aftertaste.
Winter Breakfast Salad
This is the season for Asian pears and pomegranates so I combined the two in this salad with shaved fennel and baby kale.
Gluten-free Pumpkin Almond Cake
This cake is moist and tender. I served it with cinnamon flavored whipped cream, but you can also enjoy it plain or with sweetened yogurt.
Coconut Biscuits
I love how coconut oil makes baked goods extra crispy, and how coconut milk makes them extra tender and wanted to know what would happen if I put them together in a biscuit.
Roasted Kabocha Squash with Tahini Sauce, Pomegranate Seeds, and Feta
Kabocha squashes are smaller than traditional pumpkins and have a dark green skin that can have flecks of orange on it. Kabocha has to be cooked to be enjoyed and has a distinct flavor and almost waxy texture.