{Recipe} Healthier Sweet Pea “Alfredo”

Sweet Pea Alfredo

Pick up some peas, garlic & onions next week at the Farmer’s Market and give this recipe a try, it’s a healthier take on creamy fettucine alfredo.


  • 1 tablespoon olive oil
  • 1/2 cup onions (diced)
  • 4 cloves garlic (chopped)
  • 1 cup fresh peas (shelled)
  • 10oz cauliflower
  • 1 cup chicken or vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons parmesan cheese (plus more for serving)


1.  In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook for 5 minutes stirring occasionally. Add garlic and cook for another minute until fragrant.

2. Add the peas, cauliflower and broth and bring to a boil. When it reaches a boil reduce to a simmer and cook for another 10 minutes.

3. Transfer to a blender and blend until smooth & creamy. Return to the pan and stir in parmesan cheese and season with salt & pepper to taste. Toss with your favorite pasta and serve with extra parmesan cheese.

{Recipe} Cocoa Cayenne Dusted Kale Chips

Cocoa Cayenne Kale Chips

Hopefully you rescued all of those leafy greens last weekend from dying in the heat wave!  If you like crispy salty snacks and you’ve never tried kale chips, you need to go make these. Now!

Cocoa Cayenne Kale Chips

Number one, it’s easy.  Number two, they’re delicious. Number three, I’m willing to bet you could eat an entire head of kale in one sitting if they’re in chip form.  Simply massage the leaves in a little olive oil, season, and bake at 275 F for 20 minutes and you’ve got yourself an awesome afternoon snack.

Cocoa Cayenne Kale Chips

This recipe uses cocoa & cayenne for the seasoning but you could switch it up depending on what you like.  Experiment with things like parmesan cheese, salt, pepper, smoked paprika, garlic powder, herbs, or nutritional yeast.


Find more recipes from Mai-Lis @ A Sunshiny Day



  • 1 head curly kale (washed & dried thoroughly)
  • 1-2 tablespoon olive oil
  • cocoa powder
  • cayenne pepper powder
  • salt
  • coconut sugar (or regular sugar)


  • Preheat oven to 275 F.
  • Remove the ribs from the kale and cut or rip into small pieces.
  • Toss Kale in olive oil and massage with your hands until all of the leaves are lightly coated.
  • Spread leaves in a single layer on a baking sheet. Season well with salt, cocoa powder, coconut sugar & a LITTLE cayenne. A little goes a long way so go light with it or you’ll blow your head off.
  • Bake for 20-25 minutes or until light & crispy.



{Recipe} Turnip Quinoa Cakes

Turnip Quinoa Cakes with Avocado Crema

Have you seen those gorgeous white turnips at the Farmer’s Market but not known what to do with them?  You can eat them raw by slicing them very thin and tossing in a simple vinaigrette.  Or you can cook them and add to a recipe like these delicious Turnip Quinoa Cakes.  Turnips are crisp root vegetables that resemble radishes but the flavor will mellow when they are cooked.  They are best when they are fresh so try to pick small to medium turnips since the more mature ones have a stronger flavor. You can also save the greens to enjoy later if you like.

Turnip Quinoa Cakes with Avocado Crema

These Turnip Quinoa Cakes are the a delicious way to prepare this unique vegetable and make for a quick and healthy dinner!  This recipe uses one part greek yogurt to keep it light but you could use only sour cream if you prefer.

Turnip Quinoa Cakes with Avocado Crema


Quinoa Cakes:

  • 4 turnips, washed with greens removed
  • 1 cup cooked quinoa
  • 1/3 cup bread crumbs
  • 1 large egg
  • 1/4 cup red bell pepper (diced small)
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons fresh basil (sliced)
  • 1 green onion (sliced thin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Avocado Crema:

  • 1 hass avocado
  • 1/4 cup plain greek yogurt
  • 1/4 cup sour cream
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • salt & pepper (to taste)


1. Cut the turnips into small cubes. Steam until soft and cooked through. Mash the turnips with a potato masher or the back of a fork.

2. Stir all of the quinoa cake ingredients together in a large bowl.

3. Make avocado crema by combining all of the ingredients well in a food processor.

4. Form the quinoa mixture into 5-6 small patties. Heat a nonstick pan over medium heat and spray with a little cooking spray. Cook the patties 4-5 minutes on each side until lightly browned & cooked through.

5. Serve quinoa cakes topped with avocado crema & fresh basil.


Find more recipes by Mai-Lis at A Sunshiny Day

{Recipe} Heirloom Tomato Guacamole Salad

Heirloom Tomato Guacamole Salad

If you happened to stop by the Clark Farms booth at the market on Sunday, you most likely saw this crate filled with gorgeous heirloom tomatoes.


If you were lucky enough to get your hands on one of these, you would know that they tasted just as good as they looked.

Heirloom Tomato Guacamole Salad

The best thing about fresh local produce is that you don’t need to do much to enjoy the amazing flavors.  These tomatoes are sweet and flavorful and could probably even be eaten by themselves.

Heirloom Tomato Guacamole Salad

For lunch this afternoon I sliced up the tomato, sprinkled it with sea salt and fresh black pepper and topped it off with some guacamole and a drizzle of olive oil and balsamic vinegar.  If you don’t have any guacamole on hand, it would be just as good with sliced avocado or mozzarella cheese.


{see more recipes from Mai-Lis at her blog A Sunshiny Day}