Ohhh...the junk food stash. Unless you live alone chances are your house has one of these. 

I myself am co-habitating with a junk-food-junkie. My husband is not at all pleased to find servings of vegetables on his dinner plate, but he will suffer through if it means eating his devil dogs and brownie sundaes in peace. We call it compromise.

Truthfully, being the shopper in my household, I am also the supplier of my husband's treasure trove of crap. Most of the time, my determination to limit processed foods and eat for wellness keeps me from temptation. I try to bolster my resolve by purchasing snacks that only my husband enjoys. And yet, I am always highly aware of my "husband's" junk stash. To keep myself from raiding it, I try to keep easy recipes on hand that I can make in a flash to satisfy my cravings.

Mug cakes are probably the fastest, easiest homemade baked goods ever invented. What takes a mug cake from ho-hum to decadent is a filling. Particularly a gooey molten variety. This one has a wonderful hot fudgy center surrounded by fluffy chocolate cake. The original recipe did not call for raspberries, but now I cannot imagine this dessert without them.

A bit about microwaves, which are often frowned upon. Microwaves heat liquid foods rapidly from the inside out, which is why it is the perfect oven for a lava mug cake. With this method, the cake will firm up as the center melts - all in under two minutes. According to many studies, the levels of radiation emitted by microwaves are no greater than those from any other appliance, including smartphones and computers. In fact, the greatest risk of contamination comes from using a plastic container in the microwave, not from the appliance itself.

If you have never made this type of dessert, know that mug cakes are best baked one serving at a time. This ensures that the microwaves (powerful radio waves) are evenly distributed, allowing the food to heat properly. When cooked correctly, mug cakes form a kind of sponge cake.

As it cooks the cake will rise. If it threatens to spill over the top of the mug, take it out and let it settle for a few seconds. If the top is not quite set, continue cooking as the recipe calls for. When it is done, the cake should appear spongy. With a little practice, you will figure out how much cook time your particular microwave requires.

My favorite way to enjoy this recipe is right out of the mug with just a dusting of almond meal, a few raspberries and hazelnuts. 

Ingredients:

​Cake Batter:
1/2 large ripe banana, peeled
1 large egg or 2 egg whites
2 tablespoons oat flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 teaspoon coconut sugar
1/2 teaspoon almond meal, for garnish
1 tablespoon hazelnuts, for garnish

Filling:
1/2 large ripe banana, peeled
1 tablespoon unsweetened almond milk
1 tablespoon vanilla paste
2 tablespoons semi-sweet chocolate chips
1-2 tablespoons frozen raspberries + 1 tablespoon reserved for garnish

Directions:
For the cake: in a bowl, mash the banana with a fork. Add the egg and continue mashing until it forms a slightly lumpy batter. Stir in the oat flour, cocoa, baking powder, cinnamon and sugar. Set aside.

To make the filling: in a separate bowl, use a fork to mash the banana with the milk and vanilla paste until it forms a thick, slightly lumpy batter. Fold in the chocolate chips and raspberries. 

Pour three quarters of the batter into a microwave safe 16 ounce mug. Then, in the center, add one spoonful of the filling at a time, gently pressing it down into the batter. Continue until all of the filling has been added, then top with the remaining batter. Microwave on high for 90 seconds. If the top has not set into a spongy cake-like texture, continue cooking for another 30-45 seconds. Let stand for 2-3 minutes before serving. Dust with almond meal, crushed hazelnuts and raspberries.

​Tip: To make a larger cake, make the following adjustments: for the batter use one whole banana. Then double the oat flour, cocoa powder, baking powder and cinnamon. The extra banana will be enough to maintain the level of sweetness and structure without the need to increase the amount of coconut sugar or eggs. The filling amount does not require any adjustments, simply follow the recipe as written.

Yield: 1 serving

What comes to mind when thinking of spring? Brighter milder days, flowers, cleaning and airing the house. Perhaps an afternoon picnic when temperatures are at their warmest.

My husband and I picnic about three seasons out of the year. We fill a backpack with bread and cheese, or maybe a sandwich, and a bottle of white wine. If I plan ahead, sometimes I will bring several courses, including a small dessert. I make sure to grab all of the necessities - napkins, forks, cups and most importantly, a wine bottle opener.

A thermos filled with leftovers makes for great spontaneous picnic food. I often keep extra cooked pasta on hand, storing it separately from any sauce so that I can quickly toss it into a salad, or a soup in this case. 

Keeping with the spring theme, this minestrone soup pops with bright yellow carrots, orange heirloom tomatoes and green peas. The spring leeks, garlic and fresh herbs are light and flavorful. The parmesan and pasta are optional, but a nice touch should you find the cupboard devoid of either bread or sliced cheese for your afternoon picnic. 

Ingredients:
2 tablespoons extra virgin olive oil
1 leek, white part only, sliced
1 clove garlic, minced
2-3 medium white or yellow carrots, diced
1 stick celery, diced
1 small zucchini, diced
1 cup orange or yellow heirloom cherry tomatoes
1 can white cannellini beans, drained and rinsed
1 bay leaf
1/2 cup dry white wine
2 cups turkey or vegetable stock
1/2 cup frozen, peas
2 sprigs fresh oregano, thyme or rosemary leaves, roughly chopped
1 tablespoon fresh parsley, roughly chopped
2 tablespoons parmesan cheese, optional
salt and pepper to taste
1/2 cup cooked quinoa, brown rice or wheat elbow macaroni, optional

Directions:
In a large sauce pot, heat the oil on medium high. Sauté the leeks, garlic, carrots, and celery until tender, about 5 minutes. Add the zucchini, tomatoes, beans, bay leaf, wine and stock. Lower the heat and simmer for 10-15 minutes. Gently crush the tomatoes with a fork or snip with a pair of scissors. Turn off the heat and immediately add the peas. Stir in the remaining ingredients and ladle into bowls for serving.

Yield: 4 servings

I'm a pasta fanatic, happily sharing my recipes while quietly waging a war with myself over eating too much of the stuff. Pasta is one of those foods I could eat everyday and be happy. Which is why, there are a growing number of posts on my blog highlighting pasta alternatives. But, even a health conscious food blogger has her indulgences. After all, most of us food bloggers are foodies, which is a nice way of saying we enjoy eating nearly everything, in excess, if no one is looking.

The idea for this sweet chili couscous salad came about after a trip to my local Trader Joe's, where I discovered a box of frozen mahi-mahi burger patties that could be grilled, broiled or baked. Even a food blogger has busy days, so this was a find that I could easily bake in my toaster oven for just 8 minutes per side. A bit of Mae Ploy sweet chili sauce and side of steamed vegetables would have been fine accompaniments, but I knew I could create a wonderful side dish with just a teensy bit more effort. 

And so came about this tasty warm salad. The flavors in the dressing are sweet and mildly sour, pairing well with delicately flavored proteins including chicken, most fish and tempeh. Served alone, it is a hearty and filling dish.

Ingredients:

Dressing:
juice of 1 orange or 1/4 cup orange juice
1/2 teaspoon rice vinegar
1 tablespoon orange marmalade
1 tablespoon sweet chili sauce, (recommend Mae Ploy)
1 tablespoon freshly grated ginger
1 teaspoon low sodium tamari sauce
1 garlic clove, minced

Salad:
1 cup Israeli couscous
1 tablespoon sesame or extra virgin olive oil
1 large carrot, grated
1/4 cup raisins
2 scallions, chopped
salt to taste

Directions: 
Pour or squeeze the orange juice into a liquid measuring cup. Add all of the remaining ingredients, mix well and set aside. 

Bring 1 and 1/4 cups of water to a boil in a small sauce pot. Add the couscous, reduce the heat, cover and simmer for 8 minutes. Remove from heat and stir in the oil, gently breaking up any clumps. Add the carrot, raisins, scallion and salt. Mix in the dressing and serve. Refrigerate any leftovers for up to 3 days.

Yield: 4 servings