Three Bean Salad with Lemon and Sweet Basil…fresh from my Tower Garden

I used green beans and sweet basil fresh from my Tower Garden in this recipe. If you would like more information about how to save your family money on groceries by growing your own in a 3′ x 3′ space, click here.

Three Bean Salad

Makes 4 Servings

  • 2c fresh green beans
  • 1T fresh sweet basil, chopped
  • 15oz can garbanzo beans (chick peas), rinsed and drained
  • 15oz can kidney beans, rinsed and drained
  • 1/4c sun-dried tomatoes
  • 1 clove garlic, minced
  • 2T lemon juice
  • 1T olive oil
  • Cashew Cheese

Bring a medium pot of water to a boil.  Cook the green beans in the water until bright green and crisp (approximately 2 minutes).  Remove the green beans to a collander and rinse with cold water to stop the cooking.


In a large bowl, combine the green beans, garbanzo beans, kidney beans, garlic, sweet basil, sun-dried tomatoes, lemon and olive oil.  Toss to coat.  Serve with  a sprinkle of the cashew cheese if desired.

Curried Lentils with Carrots…and Fresh Basil plus Spinach from my Tower Garden!

The basil and spinach are FRESH straight from Farmer JD’s (age 4) Tower Garden!!! Can’t beat homegrown.

Makes 1 Serving

1/2c lentils, cooked
1 carrot, chopped
1t garlic, minced
1T onion, chopped
1t tomato paste
1c spinach
1 small basil leaf, minced
1t olive oil

Heat oil in a skillet over medium heat. Add the onion and garlic. Sauté until garlic is slightly brown. Add carrots and sauté until tender. Once the carrots are tender, add the lentils, tomato paste, and basil. Stir until flavors blend.

In a covered glass dish, steam the spinach in the microwave for 1 minute. Serve the lentil mixture over the spinach.

For more information about how you can grow 28 fruits, vegetables and herbs in a 3′ x 3′ space, message me or visit click here .



Cedar Grilled Summer Vegetables

While I used eggplant, shitake mushrooms, and broccolini, feel free to use whatever vegetables are fresh at your local farmer’s market…or veggies you grew yourself in your Tower Garden!

Cedar Grilled Veggies2


  • Cedar Grilling Sheets
  • Olive Oil Spray
  • 1 bulb garlic
  • Mixed summer vegetables

Soak cedar sheets in water for one hour.  Heat the grill to medium.  Spray the vegetables and garlic with olive oil spray then wrap in the cedar sheets.  Bind with twine.  Grill for 10-15 minutes, turning occasionally.  Serve alongside a grilled, lean protein.

Cedar Grilled Veggies1



FREE Ballet Barre-Inspired Workout: Weighted Plies, Tucks and Sitbacks

This is something I’ve wanted to do for a very long time, so here goes nothing!!!  Follow the link below to my first FREE ballet barre-inspired workout featuring weighted plies, tucks and sitbacks to work your ENTIRE body in just 15 minutes.  Enjoy!


Eggplant and Cannellini Portabella Bowls

Makes 1 Serving

1 Portabella mushroom
1/2 cup Cannellini beans, cooked
1/2 garlic, minced
1 cup spinach
1/2 small eggplant
1/2 teaspoon Oregano
Olive oil

Heat an oven to 400F. Wash the Portabella and remove the stem. Slice the eggplant into rounds. Brush the Portabella and eggplant with olive oil and place on a baking sheet. Bake for approximately 15 minutes or until tender.

While the eggplant and Portabella are roasting, place the spinach in a covered microwave-safe dish and steam in the microwave for 1 minutes. Remove and chop with a knife.

Once the eggplant and Portabellas are tender, combine in a bowl the Cannellini beans, spinach, eggplant, garlic and oregano. Serve atop the Portabella.


Balsamic Roasted Bok Choy with Lentils



While away on vacation in central Michigan and away from my Tower Garden in Florida, I am frequenting local farmers markers to feed our family. Whatever I find at the market is what I cook…and here is what I cooked from this week’s finds!

Makes 2 Servings

1 bunch Bok Choy
1 medium zucchini
1 medium yellow squash
1 clove garlic, minced
1t balsamic vinegar
1t olive oil (plus a little extra for the roasting pan)
1c lentils, cooked to taste

Heat the oven to 400F. Coat the bottom of a roasting pan with olive oil.

Remove the leaves from the Bok Choy. Slice the zucchini and squash into coin size medallions.

In a glass dish, combine the olive oil, balsamic vinegar, garlic, and pepper. Add the Bok Choy leaves, zucchini and squash, then toss to coat.

Place the zucchini and squash onto the roasting dish and bake for 5 minutes. Then add the Bok Choy leaves and roast for 5 more minutes. The vegetables are done when the zucchini and squash and tender and the Bok Choy is crispy.

Serve alongside the lentils and enjoy this farm to table meal.