So many of you asked for these three recipes on Instagram, so I decided to gather them in one blog post. This was my post-migraine dinner last night.

I haven’t been posting on the blog recently, because I am trying to finish my new book before the baby comes. But there is new writing about pregnancy and eating disorders coming your way. Stay tuned.

with love,





Servings: 10-12 meatballs

Preparation: 20 minutes

Cooking time: 25-30 minutes




12 ounces of organic tempeh

1 egg

1/4  yellow onion or 1 scallion

1 cup of organic spinach (fresh or frozen)

1/2 cup of mushroom (I used frozen, organic)

1/2 cup of frozen petite peas (a handful)

1/4 cup of butternut squash (I used 5 frozen cubes, always organic)

1/2 cup of ricotta cheese

1/4 cup of grated parmesan or pecorino cheese

Salt (to taste)

Freshly ground black pepper (to taste)

1 tablespoon of extra-virgin olive oil



Pre-heat the oven to 400 F.

In a sautéing pan, finely chop the onion and sauté in 1 tbsp of extra-virgin olive oil (you can always use more if needed, I wanted to stay light). When the onion is translucent (1-2 minutes), add the remaining vegetables and sauté for 10 minutes. Season with salt and pepper and set aside.

In a food processor, pulse the tempeh and the cheese (have fun with cheese, it’s okay if you don’t have pecorino…just play with what you have in the fridge). Now, in a mixing bowl, combine the tempeh with the ricotta cheese and the egg. Season and set aside.

In the food processor, puree the vegetables until creamy in texture, then add them to the tempeh mix and stir to obtain a smooth consistency to form meatballs. If the mix is too soft you can add some bread crumbs, but bread tends to make the meatballs a little dry, I rather have a soft mix and cook it a little longer.

Place a sheet of parchment paper on a baking sheet, and line your meatless meatballs.

Bake for 25 to 30 minutes, or until the meatballs are golden brown in color, but still moist on the inside. Either serve or keep in a glass container to retain moisture. They are fantastic the day after, simply heated up. They keep for 2-3 days in the fridge.

Yesterday I had a terrible migraine, Ben is out of town, and as I shared with you on Instagram, I still wanted to have a healthy dinner. I had made the meatballs before the migraine, so I decided to make a very simple sautéed eggplant as a side dish. Simply sauté some onion in 1 tablespoon of extra-virgin olive oil, and when the onion is translucent add the eggplant (that you have previously cut in little cubes). Add plenty of finely chopped fresh basil, perhaps some fresh mint, too, and onion powder (optional). Season with sea salt and freshly ground pepper. Cook to medium heat, stirring often, until your eggplant is soft and fully cooked, 25 minutes approximately. Great served immediately, but even better the following day.





300 grams of all-purpose flour

90-100 grams of brown sugar

100 grams of butter (cold)

16 grams of baking powder

1 egg

For the filling:

450 grams of ricotta cheese (the best you can find, since it is the main ingredient)

1 tablespoon of cream cheese or mascarpone cheese (optional)

The zest of four or five limes

1 tablespoon of unsweetened coconut flakes (or more if you like coconut)

50 grams of powdered sugar

1 egg and 1 yolk



In a mixing bowl, combine flour, sugar, baking powder, egg, and butter (cold, cut into small pieces). Now, with your hands, mix the dough into crumbs. Cover, and let it rest in the refrigerator for 30 minutes.

Meanwhile, pre-heat the oven to 350F and prepare the filling.

In a mixing bowl, combine ricotta, eggs, sugar, lime zest and coconut flakes. Add the cream cheese and the mascarpone, if you went for it. Mix it all together until creamy, smooth, lovely.

Now, the time has come: press half the crumbs of dough onto the bottom of 9-inch springform pan covered with parchment paper (as you would for a cheesecake).

Pour the filling over the crust and level. Now sprinkle the remaining half of dough crumbs, making sure you cover the entire surface of a cake.

Cook for 40 minutes and allow to cool down. Dust with powdered sugar, and place in the fridge for a couple of hours. You can eat it warm, too, but cold, on a hot summer night, is absolutely delicious. I am not a baker, and I don’t have a sweet tooth, but this cake, not too sweet, is one of the best dessert I’ve ever made.


Buon appetito, and don’t hesitate to contact me for help or advice.

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