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Honey Apricot Whole Grain Granola Bars


Snacks, what should we eat and why? We usually get that afternoon craving around 3:00-4:00pm. The question is always, what should I have? If you have children and you either pack your children's snack in their lunchbox or have it ready for pick, again the question is, what should I pack for snack? 

Snacks either in the mid-morning or mid-afternoon are little bursts of energy for our bodies to keep our metabolism going. We don't want to eat an entire meal because 1. we don't need to eat an entire meal 2. we don't need all those calories 3. it will slow down our metabolism 4. snacks are re-feeding times to hold our hunger over until the next complete meal. 


Yesterday I have the wonderful pleasure of recording a podcast with 2 inspiring and passionate women, Daisy and Gaby. The episode of the podcast was all about spring cleaning and focusing on mindfulness. We covered so many great topics from starting our spring cleaning in our pantry to get rid of the high sugar items and eliminate those unhealthy foods from our diet. If it is in our house we will see it and we will eat it. So don't buy the junk and purchase the good or make the good. This why I created this Honey Apricot Whole Grain Granola Recipe. Many processed foods contain a plethora of sugars, and the majority of them are not called sugar or a name we recognize as sugar. These foods can reek havoc in our bodies and we need to be educated on why these foods are not good for us. 

Click on the link below and this will take you This Girl Podcast to listen in on our conversation to get rid of the sugar laden foods in your pantry and on the right path to a more nourishing and mindful lifestyle. 

Listen to podcast #005 here




Yields 9 squares 

Time 12-15 minutes (in the fridge setting for 4-6 hours, or even over night)


2 cups rolled oats 

1/3 cup honey 

3 tablespoons unsalted butter - melted

1 teaspoon ground cinnamon 

1/2 cup dried apricots - chopped 

1/2 cup raw almonds

1/4 cup raw pepitas (pumpkin seeds) 

1/2 teaspoon ground cinnamon 

A pinch of salt 


1. Preheat the oven to 350 degrees. Also line an 8x8 square pan with parchment paper and leave this aside.

2. Place rolled oats,  pumpkin seeds, almonds, salt and ground cinnamon in a bowl and mix together. Pour this on a baking sheet and toast for 8-10 minutes. 

3. Meanwhile on the stove top heat together the honey and butter until the butter is melted. Carefully pour this in a large bowl. 

4. Cut the dried apricots into small pieces and add to the bowl with the honey and butter. 

5. Once the oats and seeds have toasted remove it from the oven and turn the oven off. Carefully pour the oat mixture in with the other ingredients. With a spatula fold together. 


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