Cook Book - The Recipe and Meal Planning App

I have fallen in love….wait for it…with the app ‘Cook Book’. Wow! Okay, so I guess I am a little late to the game. Up until last night, I was still hand writing my grocery list every week, looking through cook books and planning my meals for the week. Old fashioned I know. The last time I searched for a meal planning app (it’s been a couple of years!), I couldn’t figure out how I could incorporate all my hand written, photocopied and traditional recipes from books into the app. But not anymore. Technology has caught up!

‘Cook Book’ allows you to search for recipes online as well as scanning recipes from your cookbooks by taking a photo of the recipe. It takes a couple of minutes to upload the photo and ensure the app saves the information correctly but it’s worth the investment. Now all my favorite recipes can be stored in one place. I had no idea this was even an option! This morning, I planned my meals for the upcoming week, adding recipes to my ‘book’ so they are stored for future meals. I generated my grocery list and could even add extra items to the grocery list. Wow..I am so impressed. Meal planning never felt so good. It’s going to take a little time to create my data bank of recipes but I know that it’s going to make my life so much easier in the future. I only wish I had found this app sooner. It was worth the $5 investment!

Wondering what we are eating this week…here goes..

  • Zucchini and Chickpea Greek Veggie Burgers (new recipe of the week..I try to make 1 new recipe each week!)

  • Shrimp and Rocket (Arugula) Pasta (A Jamie Oliver favorite)

  • Tempeh & Veggie Stir Fry (My weekly stir fry..I use whatever veggies are in the house)

  • Chicken Curry (My daughter loves this…curry sauce from Natural Grocer’s)

  • Shepherd’s Pie (My husband loves this..comfort food 101)

What are you eating this week? Happy Meal Planning!

Basil Cashew Pesto

Just made this and it’s delicious! Can’t wait to eat this over some zucchini noodles. I love how tangy this pesto is!


1 clove of garlic

3/4 cup cashews - raw or toasted

2 cups packed fresh basil leaves

2 tablespoons plus 1 teaspoon lemon juice

1/4 cup virgin olive oil plus more for thinning

1/2 teaspoon salt


With food processor, drop in garlic to mince. Turn processor off and add cashews. Process until cashews are finally minced and just starting to become creamy. Add basil, lemon juice, olive oil and sea salt and process until well combined and smooth. For a thinner pesto, add slightly more olive oil. Serve fresh or refrigerate or freeze in air tight containers.

Makes about 1 cup of pesto.

No Bake Tropical Almond Butter Bars from 100% Real by Sam Talbot

I am obsessed with making energy balls and bars. I didn’t have any pineapple, macadamia nuts or almond butter on hand so I substituted dried apricots, cashews and cashew butter and they came out great. So feel free to substitute ingredients. Below is the original recipe (which I have yet to make!) To toast the nuts, coconut and oats, spread them out in a thin layer on a baking sheet and bake for about a 8 minutes at 350F.

12 pitted Medjool dates

1 1/4 cups uncooked regular rolled oats, toasted

1/2 cup unsweetened flaked coconut, toasted

1.2 cup chopped macadamia nuts, toasted

1/2 cup chopped dried pineapple

1/4 cup unsweetened almond butter

1/4 cup raw honey

2 tablespoons refined coconut oil

1/4 teaspoon kosher salt


  1. Line the bottom of an 8 inch square baking dish with parchment paper, allowing a few excess inches of parchment to extend past the sides of the dish.

  2. Process the dates in a food processor until finely chopped and the dates begin to form a ball. Transfer to a medium bowl, add the oats, coconut, nuts and pineapple. Stir to combine.

  3. Combine the almond butter, honey, coconut oil and salt in a small saucepan over a medium heat. Cook, stirring often, until smooth, about 2 minutes. Pour over the date mixture and stir until well blended. Spoon the mixture into the prepared baking dish. Top with a piece of plastic wrap and press onto the surface of the mixture. Freeze until firm, about 15 minutes.

  4. Using the parchment paper, remove from the baking dish. Cut into 12 bars. I like to wrap each bar individually in plastic wrap and then keep in the fridge.

Iron Skillet Shrimp with Grapefruit from 100% Real by Sam Talbot

Tasty asian inspired shrimp salad - I would definitely make this again!


1 pink grapefruit

1/4 cup rice vinegar

1 tablespoon fresh lime juice (from 1 lime)

2 teaspoons Dijon mustard

2 teaspoons raw honey

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1.2 teaspoon black pepper

11/2 cup plus 1 tablespoon of olive oil

1 1/2 pounds of peeled and deveined large raw shrimp

1 teaspoon paprika

1 teaspoon ground cumin

5 ounces seasonal lettuce or greens (spinach and arugula work well)

1/2 cup loosely packed cilantro leaves

1/4 cup thinly sliced red onion

1/4 cup lightly toasted hazelenuts


  1. Peel the grapefruit and remove all the pith. Carefully slice the fruit segments from the membranes.

  2. Whisk together the vinegar, lime juice, mustard, honey, ginger and 1/4 teaspoon of the salt and pepper in a large bowl. Add 1/2 cup of the olive oil in a slow, steady stream, whisking constantly to combine.

  3. Sprinkle the shrimp with the paprika, cumin and remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large cast iron or non stick skillet over a medium heat. Add the shrimp and cook just until the shrimp turn pink, about 2 minutes per side.

  4. Add the grapefruit, shrimp, greens, cilantro, onion and hazelnuts to the vinaigrette in the bowl. Toss well.

  5. Enjoy!

Brussel Sprout Stir Fry with Tofu

I have to share this recipe as it’s amazing! In fact, I can’t wait to heat up the leftovers for lunch today…

I was determined to use up the veggies in my fridge - I had a bag of Brussel sprouts and some tofu. I am not a huge fan of tofu but have decided to embrace this strange ingredient and figure out how to cook it and like it.

Here is what I decided to make…(photo coming soon…)


1 inch of ginger - peeled and finely chopped

1 bunch of scallions (green onions) - finely chopped

2 cloves of garlic - finely chopped

1 bag of Brussel Sprouts - finely sliced in the food processor using the slicer attachment

1 head of broccoli finely sliced

1 package of extra firm tofu

Tamari Sauce

Sesame Oil

Asian noodles - any variety already cooked and drained. I just added a little noodles as I wanted the veggies to more prevalent than the noodles.

Sesame seeds

Steps To Make The Tofu

Here is the full blog post on the tofu preparation:

Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) and set something heavy on top like a cast iron skillet. You want it to drain for about 10 minutes or so.

Step 2: 10 minutes later, cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I just added chopped garlic and some tamari.

Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).

Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.

Steps to Make the Stir Fry

  1. Heat the sesame oil in the wok or pan. Keep the heat high.

  2. Add the garlic, scallions and garlic and toss in the oil.

  3. Add the Brussel sprouts and broccoli and keep stirring to coat the veggies in the oil. Add tamari sauce to taste. Cook for about 5 to 10 minutes or until veggies are soft.

  4. Add in the cooked noodles.

  5. Top with sesame seeds.