IndieGoGo Campaign!


Want prints of my pictures?  Or a photo shoot for your business?  Click the link below and donate to my IndieGoGo campaign and you will be able to pick from these as well as many other perks.  I am out to change the face of food photography in the Denver area, help me get there!  Food photography should be real and truthful.  The food/beverage you order in a restaurant should look just like the pictures you have seen.  My work does that.  Please donate today or share with your friends.

Click here to view my IndieGoGo campaign!

Posted in Promotions



I recently moved into a studio space in the Taxi Buildings in RiNo and I am loving it here!  It has everything I could ask for in a space and also in a location.  Fuel Cafe is a restaurant in this complex that offers sit down dining options.  I have not yet made it in there but I have been to their grab and go restaurant across the grounds connected to the Black Black Coffee Shop.  This off shoot of Fuel is called Re-Fuel.  They offer a variety of sandwiches and salads, easy to grab on a lunch break and get back to work!  I stopped by there last week and got the Milo consisting of; turkey, avocado, tender belly bacon, lettuce, pepper jack, vesta ranch, sourdough.  As with most sandwich shops this also came with a bag of chips.  I was very impressed with both the employees who made the sandwich and the look and taste of it.  Very carefully crafted and also delicious!  I will definitely be going back to Re-Fuel for many lunches to come.


Posted in Main Course

Whole Grain Honey Cornbread Waffles


Recipe adapted from: Veggie and the Beast blog –


¾ cup unsweetened almond milk (see note)
1 tablespoon apple cider vinegar
1 flax egg (see note)
3 tablespoons coconut oil, melted
1 tablespoon honey
½ cup whole wheat pastry flour
¾ cup organic yellow cornmeal
1 teaspoon baking powder
¼ teaspoon kosher salt or sea salt
1/4 cup chopped nuts (I used walnuts and almonds)

Combine the milk and apple cider vinegar. Let sit for 5 minutes.
After 5 minutes, whisk in the egg, oil, and honey. Set aside.
In a separate bowl, whisk together all of the dry ingredients. Pour the wet ingredients into the dry, and stir until just incorporated. Let sit for 10 minutes (the mixture will thicken, and the cornmeal will soften in this time).
Drop ½ cup of batter onto a preheated waffle iron, and cook according to your waffle iron’s instructions. You will end up with 3 waffles – recipe can easily be doubled to serve more.
Top the golden brown waffles with fruit and a drizzle of honey.

This recipe was tested as written, but also with dairy milk and a chicken egg. Both turn out great.
If you want them to be completely vegan, swap out the honey with maple syrup or agave nectar.
1 flax egg = 1 T ground flaxseed mixed with 3 T warm water. Let sit for 5 minutes.
Leftovers can be kept in an airtight container in the refrigerator, and reheated in the toaster for up-to 5 days.


Posted in Breakfast, Recipes

Blueberry Peach Crumb Bar



1 1/2 cup whole wheat flour
1/4 cup granulated sugar
1 stevia packet
1 tsp baking powder
1 tsp lemon zest
1 egg yolk
1 tsp vanilla
4 tbsp butter
1/4 cup greek yogurt
juice from 1 lemon
2tsp corn starch
2 packets of stevia
2 cups of blueberries
1-2 peaches/nectarines peeled and chopped
1-2 tbsp agave nectar for drizzle over top


Preheat oven to 375 and spray an 8×8 baking pan, set aside. In a large mixing bowl combine flour, sugar, stevia, baking powder, salt, and lemon zest. In a small bowl wish together egg yolk and vanilla. Add egg mixture, butter, and greek yogurt to flour mixture and cut together until it forms a crumb consistency. Press 2/3-3/4 of the crumb mixture into the bottom of the pan.

In seperate bowl mix together the remaining 2 packets of stevia and cornstarch. Stir in the lemon juice and then the fruit. Stir to coat all of the fruit. Pour into baking dish over crust. Sprinkle remaining crumb mixture over the top of the fruit and drizzle with the agave nectar. Bake for about 35-45 min or until top is golden brown. Allow to cool slightly before cutting into.

I tried this served with caramel ice cream and it was delicious :]

Posted in Dessert

Tzatziki Sauce



1/2 cup cucumber, shredded
1 handful fresh parsley, finely chopped
4 leaves of fresh mint, finely chopped
2 cloves of garlic, pasted *(see note)
1 cup plain greek yogurt
1/2 cup light sour cream


Shred Cucumber into a bowl and drain out liquid. Return to bowl and add parsley, mint, garlic paste, yogurt, and sour cream. Stir together and season to taste. Serve with gyros, burritos, as a salad dressing or on top of this Grilled Mediterranean Pizza!

* To make garlic into paste first finely chop it. Sprinkle coarse sea salt over the top of the garlic. Using the side of your knife mash the garlic continually until it is a consistent paste. This makes the garlic easier to incorporate into sauces and dips.

Posted in Sauces/Dips

Southwest Chipotle Hummus



1 can chick peas/garbanzo beans (reserve liquid for thinning the hummus)
2 tbsp tahini paste
2 cloves of garlic
Juice of one small lemon
1/2 tsp cumin
1/4 tsp cayenne
2 tbsp Southwest Chipotle Mrs. Dash seasoning
Salt to taste
2 tbsp olive oil


Add all ingredients into food processor and puree. Add in reserved liquid from chick peas to achieve desired consistency.

Serve with veggies, pita chips, or use in this recipe for Grilled Mediterranean Pizza!

Posted in Sauces/Dips

Whole Wheat Pizza Crust



2 cups wheat bread flour
2 cups whole wheat all purpose flour
1 packet of instant rising yeast (I used pizza dough specific)
2 tsp salt
3 tbsp olive oil
1 1/2 cup warm water


Combine flours, yeast and salt in food processor. With processor running drizzle in olive oil and then water. Once a ball of dough forms turn processor off. Rest for about 2 minutes then turn on processor again for an additional 30sec.

Place dough onto a floured surface and kneed for 2 minutes or until dough is smooth and pliant. Set in oiled bowl and cover with greased plastic wrap. Leave in warm place to rise for 1-1.5 hours.

Use this dough in my Grilled Mediterranean Pizza! Recipe found HERE.


Posted in Main Course

Grilled Mediterranean Pizza!



Whole Wheat Crust (find my recipe HERE or you could use your favorite crust recipe or use store bought)
Hummus (find my recipe HERE or you could use store bought as well)
1 lb ground turkey meat
2 cloves garlic
1/4 tsp cinnamon
1/2 tsp oregano
1/4 tsp coriander
1/8 tsp cloves
Salt and Pepper to taste
Handful of Grape tomatoes cut in half
1/4 cup Greek olives, roughly chopped
1/4 of a red onion, sliced or chopped depending on preference
1/4 cup feta cheese
1 tbsp vegetable oil for the grill (DO NOT use olive oil here it will smoke up)
Tzatziki sauce for topping (Find my recipe HERE)


Prepare crust. The recipe I have a link to makes enough for 2 pizzas so to save half the dough freeze before you let it rise. If you want to make more pizza, still split it in half and make 2 smaller pizzas. While the crust is rising prepare the turkey meat.

Spray a pan with pam/oil and add chopped garlic. Let cook for a few minutes. Add turkey meat to pan and break up into pieces. Add cinnamon, oregano, coriander, cloves and salt and pepper. Finish browning meat until there is no more pink. Set aside.

If using my Southwestern Chipotle Hummus recipe prepare now. Find the recipe HERE.

Cut up grape tomatoes, olives and onion and set aside.

Once dough has risin press it out into a pizza shape and put on to a floured pizza pan/back of a cookie sheet, basically anything that will help to get the pizza slid onto the grill.

Gather all ingredients on a tray and head out to the grill! Bring a grilling spatula as well!

Turn on half of the grill to high. Oil the grill with the vegetable oil using a brush. Slide the crust onto the oiled surface with spatula having half the crust being over the flames.

Every 2min rotate the crust 1/4 of a turn.


Once you have made a full rotation of the crust (about 8min) flip it over grilled side UP to top with toppings. (make sure to flip it onto a floured surface so that it can slide back onto the grill.)

Spread hummus onto crust.


Add cut cherry tomatoes, onion and greek olives.


Then add the turkey meat and feta cheese. (You will have left over turkey meat so I saved it and used it on a greek salad the next day! You could also make a Gyro or Burrito out of it!)


Return the pizza to the grill with half over the flames once again. Repeat the 1/4 turn every 1.5-2min until full rotation is made.


Remove from the grill with grilling spatula and serve with Tzatziki sauce drizzled over! Find my recipe for Tzatziki sauce HERE.

I hope you have just as much fun making this as I did! Please leave comments :]


Posted in Main Course

Chocolate Coconut Mini Bundt Cake



1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup of brown sugar (NOT packed)
1/2 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsweetened apple sauce
1 egg, lightly beaten
3/4 cup of unsweetened almond milk (I used vanilla)
1 tsp vanilla
1 tsp coconut extract
1/4 cup dark chocolate chips
1/4 cup unsweetened coconut flakes

3/4 cup powdered sugar
1 tbsp unsweetened almond milk
1/2 tsp coconut extract
small amount of baking chocolate to melt


Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl. Mix all wet ingredients together. Slowly add dry ingredients into wet until well incorporated. Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full. Bake for 25-30 minutes or until a toothpick pushed into the center of a cake comes out clean. Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting. Melt chocolate for additional drizzle. Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.



Posted in Dessert