Chef Heather

Chef Heather Heather's Organic Cooking & Healthy Lifestyle Resources Hello! I'm Chef Heather and this is your guide to living well through healthier organic eating.

As a Food Consultant and Private Organic Chef, let me show you just how deliciously simple my cooking approach can be! Here you'll find many product resources, food tips, recipes, advice, a glimpse into my lifestyle, and ways to work with me privately. Please email me with any personal inquiries, thank you! I look forward to helping you live a healthier life full of energy!

These Black Sesame Shortbread Cookies have a unique, not-too-sweet flavor that make them the perfect cookie with a cup o...
04/30/2026

These Black Sesame Shortbread Cookies have a unique, not-too-sweet flavor that make them the perfect cookie with a cup of Earl Grey tea.

Directions: (use a stand mixer if you have one)
Mix together 2 sticks softened, unsalted butter with the sugars, salt, egg yolk and anise extract. Mix in the black sesame seeds, then all of the flour. Mixture will be quite dry & crumbly like pastry dough. Gradually mix in 3-5 T of ice cold water until dough holds together. Press dough into slice & bake rolls. Wrap and chill 30-60 minutes. Preheat oven to 350 F. Slice cookies 1/2 inch thick and place on parchment lined baking sheet. Bake 15-18 minutes until lightly browned around the edges. Let cool 5 minutes then transfer to a bakers rack to finish cooling. Enjoy!



I finally figured out how to make a soft, fluffy, buttery cinnamon roll with sourdough starter - no commercial yeast wha...
04/03/2026

I finally figured out how to make a soft, fluffy, buttery cinnamon roll with sourdough starter - no commercial yeast whatsoever. They just taste better!!! Dough ingredients: 2 cups whole milk (room temp), 1/3 cup organic sugar, 1/2 stick softened organic unsalted butter, 1 cup active sourdough starter, 1/2 tsp nutmeg, 5 cups King Arthur bread flour, 2 tsp salt. Mix together and knead 8 minutes in the stand mixer. Transfer to bowl, cover and proof overnight for 14 hours.

It’s been a good day so far…how’s yours going?
03/30/2026

It’s been a good day so far…how’s yours going?

03/29/2026

I’m so grateful for this garden! Things are popping up that I never knew I had - like this Rhubarb. It’s coming up beneath my raspberry bushes so I’ll definitely be making some pies or jam in a few months!

03/16/2026

Forever in our hearts 💕 Rest in Paradise Susan. We love you.

Made a wonderful loaf of whole grain sourdough yesterday. I used whole grain sourdough starter and whole grain flour mad...
02/23/2026

Made a wonderful loaf of whole grain sourdough yesterday. I used whole grain sourdough starter and whole grain flour made from ground wheat berries. I’m grateful to have a VitaMix to grind my own flour. This loaf is very satisfying!

Oatmeal Raisin Bran with Walnuts
02/22/2026

Oatmeal Raisin Bran with Walnuts

Baked Meatballs that are so tender & flavorful. My secret is the slow cooking overnight in marinara sauce.RECIPE (yield...
02/18/2026

Baked Meatballs that are so tender & flavorful. My secret is the slow cooking overnight in marinara sauce.
RECIPE (yields 12-16 meatballs depending on how big you make them)

1 lb. good quality grass fed ground beef (85/15%)
3 large Italian sausages (uncooked, casings removed)
2 whole eggs, lightly beaten
1/2 yellow onion, finely diced
1 cup sourdough breadcrumbs soaked in 1/2 cup water or milk until softened
1 T dry Italian seasonings (i.e. thyme, parsley, rosemary, oregano)
2 minced garlic cloves
1 & 1/2 tsp kosher salt
1/2 tsp cracked black pepper
1 heaping tsp onion powder
1/2 tsp sweet paprika
1/2 tsp fennel powder (optional)
2 tsp Worcestershire sauce

Put some gloves on and mix all ingredients together well in a large bowl until everything is evenly incorporated. If you are using leaner ground beef, add 1 T olive oil to the mixture.
Pre-heat oven to 385 degrees and line a cookie sheet with parchment paper. Use a medium size ice cream scoop to make even sized meatballs. Then wet hands with water and and roll meatballs to make them uniform. Bake for 18-20 minutes until lightly browned. Remove from cookie sheet (scrape off any congealed liquid or fat from bottom of meatballs). Place meatballs in a slow cooker with 1-2 jars of your favorite marinara / spaghetti sauce. Make sure the meatballs are submerged in the sauce. Slow cook overnight for 10-12 hours. ENJOY with cooked noodles, gluten free noodles, rice, etc.
NOTE: I sometimes add 1/2 cup freshly grated parmesan to the meatball mixture which adds even more flavor. And, if you have fresh parsley, add a few tablespoons of it, finely chopped.

02/14/2026

Cinnamon Roll Sourdough w/ Orange 🍊 Cardamom Glaze

Toronto has some of the best restaurants in the country and tonight’s early dinner at Terroni Italian in Summerhill was ...
12/28/2025

Toronto has some of the best restaurants in the country and tonight’s early dinner at Terroni Italian in Summerhill was no exception. Fresh pasta, amazing wood fired pizza, baked Parmesan oyster mushrooms, grilled ribeye steak, roasted Brussel sprouts and more…I give this restaurant a 10/10, and, it’s family friendly!

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193 Tamarack Lane
San Diego, CA
83860

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