Thursday, August 22, 2013


Since Food is what my life revolves around.  Since everyday my creativity comes out in food.  Since I have the opportunity to be CREATIVE everyday.  I recently have been really inspired by friends starting food blogs, friends "liking" my FB page, and Instagram blowing up with food pictures, I am going to commit to posting yet again.

In the past year I have had some AMAZING opportunities.
let me list these:

I am now the Cooking Coach at WFM! and not just at any Whole Foods, the Boulder Co top 10 in the company Whole foods, I am maybe 1 in 10 in the entire company.
My 5 day a week Job is to be creative and inspire people to use real food and cook it themselves in their own homes.
(Dream Come True)

On my days off I personal Chef.  Damn I am a working woman.

I got to be on the news!!!!!

I have a couple interviews and blogs written about me and what I do.

Starting to make 15 second DIY videos with Whole Foods. Stay posted

and hopefully WAIT FOR IT :  Do it Like Dana cooking videos may be coming back.  (Now please don't hold your breath because it will most likely be after the holidays)

Ultimately I want to share with and Inspire at home Foodies, Chefs, and everyone in between.
How I will do this ? Will be  posting once if not twice a week on here.  Recipes, Pictures, and crazy dog stories. :)  This is the only way I will be able to have my voice heard without Whole Foods Edit, and share my Passion with you.  Ready to Be INSPIRED???????

 Raw Beet Ravioli at a RAWdiculusly Good Supper Club with my great friend and Healthy Eating Specialist Stephanie

 Healthy Tacos

My most favorite dessert.

 Getting dirty with the rotisserie duck :)

Sunday, March 11, 2012

Roasted Stuffed Butternut Squash

1 Butternut Squash Sliced in Half, seeds taken out Also cut off about 1/2 of the solid butternut squash part and cut into tiny cubes
1 Cup quinoa
1/2 yellow onion minced
2 Cloves Garlic minced
1/2 Bunch of Asparagus chopped
5 Mushrooms chopped
Olive Oil
Salt and Pepper to Taste
1/4 Cup Parmesan Cheese
1/4 Cup Mozzarella Cheese

Toast Quinoa then cook with 2 Cups water simmer uncovered until the water is absorbed and the quinoa is tender

While cooking the quinoa brown onion, garlic and mushrooms in olive oil. Add the cubed butternut squash and cook until the squash is almost fully cooked. (make sure you season with salt and pepper) Add chopped asparagus and saute until it slightly cooked and still has firmness to it.

Preheat oven to 365

Mix quinoa with vegetables. Taste. Add more salt and pepper appropriately. Stuff the hollow part of the squash generously. Cook Covered for about 45 minutes. Remove cover and top with the grated cheeses. Cook for another 15 minutes, until cheese is golden brown and the solid part of the squash is tender.

Friday, October 14, 2011


My last recipe was published on the official Kamut site. Check it out!!!!
I guess writing recipes on your blog sit really does help!

New goal: become more involved with the boulder food52 community, as I am one of their bloggers: only a q &a to date, but i am sure that I need to be more active on their community website.

So to post something new. I've been brainstorming watch out LONGMONT, CO I may just be moving something into the hood in the next year/ year and a half.

Since ultimately this is supposed to be about my cooking adventures let me post my favorite go to salad in the fall/winter time...

Oranges, Pomegranate Seeds, and quasi Pickled Beets. MMMMMMMMm

Alright to start:
2 Oranges
1 Pomegranate
3 Small beets, I usually do 2 golden and one red.
1 box baby spring mix.
Juice from 1/2 of one of the Oranges
Juice from 1 lemon
3 Tablespoons Olive Oil
1 Tablespoon Dijon or stone ground mustard
1 Tablespoon honey
1 Smashed clove of garlic
Salt and Pepper to Taste

1. Cut beets in half or however you prefer as long they are the same size and cut at least in half. Place into boiling water that just covers them. Add 5 tablespoons of vinegar and 3 tablespoons of sugar or honey. Boil for about 1/2 hour until cooked all the way through, then rinse with cold water until water rinses clear and beets are cool. Cut into small cubes that are just a little bit bigger then the pomegranate seeds.
2. Get the seeds out of the pomegranate. I usually cut the pomegranate into quarters then into a bowl of water I peel the skin off lightly rubbing the seeds and breaking the membrane to be able to get all the seeds out. (Water helps with getting all the seeds out without getting the spray of broken seeds all over your close and kitchen)
3. Peal and Cut Oranges into small pieces.
4. Assemble dressing by mixing all the ingredient together until the oil and juice is no longer separate.
5. Add lettuce to the beets, oranges, and pomegranates. Drizzle dressing to your liking on top, toss, and serve. I like to go light on the dressing because the juice from the oranges in the salad and sweetness from the pomegranates and beets is good enough to eat alone.