Basil Chicken Stir-Fry

My toddler (and hubby) LOVED this dinner.  I loved that it’s an easy teriyaki sauce to make at home.


  • 2 tablespoons soy sauce (I recommend low sodium, or the dish will get salty)
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 pound boneless, skinless chicken breast
  • 1 pound boneless, skinless chicken thigh (you can do all white meat with 2 lbs of chicken breast, but I like the added flavor of dark meat)
  • 4 tablespoons olive oil
  • 1 large bell pepper, seeded and cut into strips (1 1/2 – 2 cups)
  • 3 cloves garlic, chopped (I buy it minced in a jar, and keep in the fridge for easy use, so it would be 1 1/2 teaspoons of minced garlic)
  • 1/2 teaspoon black pepper
  • 10 ounces fresh baby spinach
  • 1 cup fresh basil leaves

To make

  1. Whisk together soy sauce, water, and brown sugar in a mixing cup.
  2. Place all chicken into a zipper plastic bag, and pour marinade over chicken.  Compress bag (so chicken is bathed in marinade), and allow to marinate for a minimum of 30 minutes.  (I allow to marinade longer: about 1-2 hours in the fridge, and the last 30 minutes at room temperature).
  3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.  Add peppers and cook until softened (about 3 minutes), stirring occasionally. Add garlic and pepper and cook 1 minute more, then set aside in a separate bowl.
  4. Heat 3 tablespoons olive oil in skillet, and add chicken.  Cook (stirring frequently) until chicken is no longer pink and juices run clear, around 5-10 minutes.
  5. Add spinach to chicken in pan, and cover, stirring occasionally, for 2 minutes.
  6. Add peppers back to chicken and spinach in pan, stir, and serve! I add rice or quinoa as an easy side.

Special thanks to for the original recipe (that I modified here).

When "Natural" Isn’t Safe

Natural is in—because “natural” means safe, right? That’s not always the case. Arsenic is natural; so is hemlock (ask Socrates how that turned out), and lead. “Natural” traditionally means free of man-made substances, and created by Mother Nature.

As I’ve learned over the years as an emergency room doctor, Mother Nature can be dangerous.

To read more, go to When “Natural” Isn’t Safe

Source: Huffington Post

Peppermint Bark

Whether you make this in a double broiler or a microwave, everyone loves it, and I promise that I wont tell a soul 🙂

White Chocolate Only (the kind I eat, since I’m allergic to dark chocolate)–see recipe including dark chocolate further below


  • 2 pounds white chocolate (chips or bars broken into pieces)
  • 6 candy canes (depending on how much you like – I use these sparingly.  Feel free to throw in more!)
  • 1/2 teaspoon peppermint oil
  • 1/4 teaspoon coconut oil (in a pinch, can also use canola oil)

Read More

Roasted Butternut Squash


  • 2-3 pounds of butternut squash, peel and seeds removed, and cut into 1-inch chunks  (1 -2 large squashes, or for a short-cut, buy it pre-chopped in chunks at the grocery store)
  • 3 tablespoons virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 400F
  • Toss together all ingredients
  • Arrange in a single layer on a sheet pan, and roast 25-30 minutes (or until tender), turning once midway through cooking.

Thanks to Ina Garten and The Food Network for the original version of this recipe!