Sweet Potato & Quinoa Salmon Cakes


Hello, friends! It’s been way too long right? I know (tisk, tisk). But, now that I’ve made it to the other side of morning sickness, book-writing, postpartum recovery, and a host of other life transitions, I thought it’d be nice to hop back into this blogging life with an oh-so-yummy recipe.

Salmon cakes are one of my favorite dishes to prepare because they are easy to throw together, make great leftovers, and satisfy everyone’s hunger (I have three growing guys to feed—eek!) in a healthy way. Devin (my hubby) is partial to anything sweet potato (ever heard of spaghetti and meat sauce with a side of yams? sigh). So, it goes without saying that this is an all-around family favorite!

Take a look at the recipe below, try it out for meal prep or family dinner and let me know how things go!

Cheers to eating well (and Happy New Year!).



You will need:

· 8 ounces of fresh salmon (or 1 can wild salmon)

NOTE: Season a fillet with salt and pepper, broil for about 12 minutes, remove from oven and flake.

· ½ cup cooked quinoa

· 1 medium sweet potato, boiled (use a large potato for extra sweet potato yumminess)

· 1 large egg (optional)

· 4 green onions, minced

· ½ red bell pepper, finely chopped

· Fresh basil, several leaves, coarsely chopped

· 3 – 4 tbsp. cornmeal (depending on moisture content of mix)

· 1 tbsp. stone ground Dijon mustard

· 1 tsp. Old Bay seasoning

· 1 tsp. black pepper

· 1 tsp. garlic powder

· Olive or Avocado Oil


  1. Place flaked salmon and all other ingredients in large mixing bowl and mix until well combined. If mixture is too soupy, add more cornmeal or quinoa.

  2. Form salmon mixture into patties. This recipe should yield 6-8 patties.

  3. Heat oil in large skillet, medium heat.

  4. Cook salmon cakes for 5 minutes on each side.

· NOTE: Allow first side of salmon cakes to become brown and crisp so that your patties don’t crumble when you flip them!

  1. Serve with jasmine rice and asparagus. Top with Sriracha for an extra kick!



Healthy Blue Cheese

Hey, friends! Here is a quick little recipe for a healthy version of blue cheese. I know when I cook healthy versions of my favorite wings and fries, I don’t want to ruin the nutrition of it all with a fatty blue cheese…because I LOVE LOTS of it! What’s more is that no one will make your food as healthy as you can because you know exactly what you put in your food in terms of quantity and ingredients.

Hope you enjoy!

Cheers to tasty and healthy dipping sauce!


  • AMG

P.S. For a yummy wings recipe, check out my Honey Sriracha wings under the H. Grey’s Kitchen category.

You will need:

-1/4 c. blue cheese finely chopped or in crumbles

  • 1/2 c. non-fat Greek yogurt (I prefer Fage)

  • Juice of 1/2 a lemon

  • 1 tbsp. vinegar

  • 1/4 tsp. salt

  • Cracked black pepper to taste

  • Dash garlic powder

  • Dash onion powder

  • Drizzle of honey


Break blue cheese crumbles into small pieces.

Combine all ingredients in a small blender (I use a Magic Bullet)– OR whisk until WELL combined (I’ve used this method as well).

Place in refrigerator to thicken for about 15 minutes.


Honey Sriracha Wings

Honey Sriracha WingsSo, the other night I was craving wings so badly…specifically sweet and spicy wings. I didn’t want to buy any wings (just off of vacation so I had had enough take-out), and I didn’t want anything too complicated to make. So, I remembered a headline I saw a few months back for honey Sriracha wings. That was all I needed to begin my quick culinary adventure!

They came out super crispy, sweet and spicy. Yummers! While you can fry these wings naked and sauce them or fry them breaded and sauce them, they are just as tasty  (and healthier) when you bake the chicken then sauce them.

If you would like a healthier version of blue cheese, there is a quick recipe under the H. Grey’s Kitchen category of posts.

Cheers to eating well and loving what you eat!


  • AMG

You will need:

  • 12 wingetttes (you may need to double the sauce recipe for more wings)

  • 1/4 c. low sodium soy sauce

  • 1/4 c. Sriracha hot suace

  • 1/8 c. honey

  • lemon pepper

  • sea salt

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 1/8c. brown sugar

  • 1 tbsp. fresh basil or cinnamon basil, finely chopped

  • parchment paper


Preheat oven to 400 degrees.

Cover baking sheet with parchment paper.

Season chicken generously with lemon pepper and a dash of sea salt.

Place wings on baking sheet and bake for 25 to 30 mins.

While wings are baking:

In saucepan, combine soy sauce, Sriracha, brown sugar, honey, cinnamon, and nutmeg.

Bring to a boil and then reduce heat to low.

After wings are finished baking.

Once wings are as crispy as you like, remove from oven.

Set oven to BROIL.

Dip each wing in sauce until well-covered.

Return to baking sheet with parchment paper.

Place sheet in oven and let broil until sauce is a little sticky and wings brown and crisp a bit more.

Garnish with a little extra Sriracha, honey and chopped basil, with a side of blue cheese.




Easiest Dreamsicle Pops

Summer is only a few days away. This sunny season officially begins on June 21st so I thought it would be fun to share two dreamsicle recipes with you. They are so easy and healthy and have become two of my go-to’s for our 18-month-old when he is having a snack attack or when I need him to sit still for a few minutes. This is also an easy way to transition your small tots and big kids to healthier eating habits.

Living an on-the-go lifestyle sometimes causes our nutrition as parents to lack, as well as our children’s. So, I hope this quick little recipe will help you get back on track with health and nutrition in the summer months. Keep some on hand so that you rarely have to give in to other treats like ice cream, cake, cookies, etc. It may also be fun to have children who are old enough help you make the dreamsicle pops. However, this is a great treat for toddlers, children, and adults!

Cheers to living well.


  • AMG

P.S. If you’re feeling brave, add some kale to either of these recipes for a more nutrient-dense treat 🙂


Orange Dreamsicle

You will need:

  • 1 ice cube tray

  • Popsicle sticks or long lollipop sticks

  • 1 cup plain Greek yogurt (or vanilla if you’re leery of plain Greek yo)

  • 2 cups 100% orange juice (no pulp)

  • Baking Spray


Pour juice and add Greek yogurt in blender of your choice (I have a Magic Bullet).

Blend until well combined.

Spray ice cube tray with baking spray for easy removal of frozen pops.

Pour mixture into tray and put in freezer until cubes begin to form (about 35 mins).

Add popsicle sticks and return to freezer until frozen.

Berry Banana Dreamsicle

You will need:

  • 1 ice cube tray

  • Popsicle sticks or long lollipop sticks

  • 1 cup apple juice (add more as you desire)

  • 1 cup black cherry Greek yogurt

  • 1 banana

  • 1/2 c. blackberries

  • Baking Spray


  • Add all ingredients into blender of choice (I use a Magic Bullet).

  • Blend until well combined.

  • Pour mixture into ice cube tray.

  • Freeze until cubes begin to form (about 35 mins).

  • Place popsicle sticks into cubes and return to freezer until frozen.



Slow-Cooker Chicken Tortilla Soup

Chicken Tortilla Soup

I know winter is coming to a close–and I’m not mad about it. But, this recipe is an all-year-long type of deal for me because it was super easy and super delicious. I made it for my entire family and folks tried it that I just knew would not want to venture out. It was a hit!

My favorite part about this meal is that it’s pretty much hands-off for me and hands-on for my slow cooker. I think this batch of soup must have simmered for close to 16 hours! That’s how hands-off I was, LOL! What I would like you to note for this recipe is that these are approximate measurements. I literally used what I had on hand and threw it in the pot and added more of this and that for desired taste. There wasn’t a whole lot of calculating going on…and it still came out fabulously!

Cheers to eating well and living well.




2 chicken legs

5 chicken breasts

2 cans cream of chicken soup

1 can black beans (rinsed)

1 can white beans (rinsed)

2 red bell pepper, chopped

1/2 red onion, chopped

2 cups corn

1 c. water

1/2 c. low sodium chicken broth

3 tsp. cumin (cumin is what gives it the flavor you get from taco seasoning)

a few dashes red pepper

black pepper




garlic powder

sea salt


Green onion (for garnish!)

Plain Greek Yogurt (or sour cream)

Soft Tortillas


Season chicken with salt, pepper, garlic powder.

Place chicken in slow-cooker.

Cover with water, broth, and cream of chicken soup. Stir a little.

Add in all other seasonings, onions, and bell peppers.

Let cook on high for 4 hours or low for 10 hours. (At the last hour, shred the chicken, tossing out bones and skin).

When almost ready to serve soup, brush both sides of soft tortillas with olive oil (or cooking spray),place on cookie sheet, and bake on 400 degrees for 3-5 minutes on both sides.

Garnish soup with Greek yogurt and green onions and enjoy!