Category Archives: Recipes

Old School Hot Chocolate

Gourmet Hot Chocolate Milk with Cinnamon and Marshmallows


3 tablespoons cocoa powder

3 cups whole milk

6 ounces semisweet chocolate finely chopped

3 tablespoons granulated sugar

Cinnamon sticks and mini marsh mellows


Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk – return to a simmer. Whisk in chocolate plus sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.Divide hot chocolate among mugs. Garnish with cinnamon sticks and mini marsh mellows.

Enjoy on its own or with freshly baked cookies or muffins.

Hot chocolate from todaysmenu prepared meals and their chefs

Natural Lemonade With Agave


Lemonade With Mint & Agave


6 Lemons, room temperature
½ to ¾ C Agave Nectar (to taste)
Handful of Fresh Mint
5-6 Cups Cold Water
Ice Cubes

Roll room temperature lemons on cutting board to prepare them for juicing
Cut lemons in half and juice (I use a fork to “twist” juice out, placing a sieve over my liquid measuring cup to catch unwanted seeds)
You should have about ¾ to 1 cup of fresh lemon juice
Rinse fresh mint and chop roughly to release flavor
Combine lemon juice, agave nectar, and 5-6 cups of cold water to taste
Add freshly chopped mint and stir
Add ice cubes and refrigerate for 30 minutes
Serve with lemon slices or mint springs as garnish

Arugula Salad With Lemon Dressing



I served this salad the very first time I cooked dinner for my wife (yes back in the 80’s) but still relevant today. The blend of lemon with the shaved Grana Padano Cheese and peppery flavour of the arugula is simple outstanding. Serve it with grilled chicken or baked white fish.

For The Lemon Dressing

1/2 teaspoon grated lemon zest +2 tablespoons freshly squeezed lemon juice +1/2 teaspoon Dijon Mustard + 1/2 teaspoon sea salt

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Toss with Arugula & Shaved Grana Padano Cheese.

Banana Peanut Butter Smoothie



Need a quick, fast protein filled power smoothie for breakfast?

Try this gem of recipe.

Kids will love this one – just tell them it’s a milkshake.

Banana Peanut Butter Smoothie

1/2 cup of ice

1 cup skim milk (or coconut milk)

1 ripe banana

1 tablespoon sugar free peanut butter

1/2 teaspoon of pure coco powder

Place ice first in blender then the rest of the ingredients. Set blender to crush ice for 20 seconds then blend until smooth.

Serves one (1)