Nature’s Bakery Organic Snacks

At the start of the natural foods movement in the 1960’s, Richard Marson decided to open a bakery that championed all natural ingredients—a new concept back in the day. With a marvelous entrepreneurial spirit and passion in his baking, Richard created a successful family bakery.

Dave Marson, Richard’s son, shared his father’s zeal and chose to make the family bakery his life’s work as well. He spent several decades honing his skills as a baker before acting on an idea he had been exploring for years.

In 2010, Dave partnered with his son Sam to create Nature’s Bakery with mission of making delicious convenient on-the-go snacks and foods that complement health conscious living and everyday active lifestyles.FullSizeRender-12.jpg

Nature’s Bakery was founded in 2010 by father and son bakers, Dave and Sam Marson. Their idea was to make delicious quality products that were simple, convenient, and fun to eat that people could enjoy and feel good about. Today at Nature’s Bakery, they’re baking it up it up a notch by reimagining good into great with our assortment on-the-go baked snacks crafted with thoughtful ingredients. Nature’s Bakery products include Stone Ground Whole Wheat Fig Bars, Gluten Free Fig Bars and a line of Organic Snack Bars including Organic Chocolate Brownies and Honey & Oat Soft Baked Bars. Nature’s Bakery products are Kosher, Non-GMO verified, dairy-free, soy-free and made with NO high fructose corn syrup.

Check out the links below to order your Nature’s Bakery Organic Snacks!


Spiced Sweet Corn Soup

Hi everyone! Now that Fall is officially here, it’s impossible to not make soup so often. Today, I will be sharing an amazing recipe on Spiced Sweet Corn Soup. So delicious and so full of flavor. It’s perfect for a side at dinner and leftovers for lunch. Let’s get started!


  • Turmeric
  • Cumin seeds
  • Coriander
  • Garlic
  • Ginger
  • Chili powder
  • Creamed corn
  • Whole corn kernels
  • Broth
  • Onion
  • Potato


  1. First roast cumin seeds and coriander in a skillet (no oil), until aromatic. Takes about 2 minutes.
  2. Grind with chopped garlic, ginger, turmeric, red chili powder, and a dash of oil until thick.FullSizeRender.jpg
  3. Sautee the chopped garlic in a skillet until translucent.
  4. Add the curry paste and cook to release the flavors.
  5. Add cubed potatoes.
  6. Add vegetable broth or chicken stock.FullSizeRender-3.jpgFullSizeRender-2.jpg
  7. Add salt/pepper to taste.
  8. Bring to a boil and then stir in creamed corn.FullSizeRender-1.jpg
  9. Add half the whole corn kernels.
  10. Blend until smooth.
  11. Fro texture, add the remaining corn kernels and bring to a boil.
  12. Heat and serve!IMG_2847.JPGIMG_2846.JPGIMG_2845.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Serves 5 people.
  • You can add as much spice as you want and any protein you’d like. I kept it simple.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz


Kosterina Extra Virgin Olive Oil

I can never go cooking a meal without using Kosterina Extra Virgin Olive Oil. It’s perfect for  sautéing veggies and making sure my omelettes don’t stick to the pan!

Kosterina make our oils to be two things: super healthy and incredibly delicious. They use only the freshest olives from some of the best fields in Greece, so you know you’re getting pure, 100% organic extra virgin olive oil that’s chock-full of heart-, brain- and beauty-boosting nutrients. FullSizeRender-1.jpg

Kosterina Olive Oils are made in small batches from a single blend of early-harvested Greek olives. Grown in Crete, Greece — the perfect climate for olive trees — our olives produce an oil that has a smooth, fruity flavor. Kosterina oil is cold pressed from early harvest olives, which means the olives are collected when green and raw. The higher chlorophyll content in unripe olives makes the oil richer in healthy polyphenols – the antioxidants that have been proven to have anti-inflammatory and heart and brain-aiding effects. In order to be deemed extra virgin, oil needs to have polyphenol content of 55 mg/kg. Kosterina EVOO has 381 mg/kg. Unfortunately, many oils that you’ll find in your local supermarkets are marketed as extra virgin but are in fact, just blends of premium oil with lower quality oil. With Kosterina, we guarantee you are getting nothing but 100% early harvest, organic, extra virgin olive oil.

Get yours at the link below!


Markham Street Cafe

Happy Friday everyone! I hope everyone had a great week. I don’t know about you, but I am so ready for the weekend. Last week, I had the pleasure of reviewing a new restaurant, Markham Street Cafe, that opened up in my neck of the woods. Markham Street Cafe is still in their soft opening stage, but is planning on having their grand opening. This beautiful restaurant/cafe is more than what I can try to describe. Cozy, absolutely amazing decor, ambiance. Markham Street Cafe is going for the California cafe vibe, and with their succulents and decor, I can say they nailed it! The best part is that the owners (including the chef), and staff are so polite and friendly. Oh, forgot to mention that the food is nothing less than their service: impeccable! I was able to try a few items from their menu, which isn’t set in stone due to the soft opening. However, a more concrete menu, a full bar, live music, decor from local artists, and much more are in the works post grand opening. Check out their amazing food below and what I thought about each one! Plus, some views of their decor.

Paragon Salad, minus the beef: Thai beef (not included), red and green cabbage, fresh greens, spicy cashews, cucumber, sliced radish, onion, spicy Thai vinaigrette.

OMG, I thought this salad was amazing. I am not a fond of salads as they tend to be dry, bland, and just not exciting. However, this salad was full of flavor and the thai vinaigrette was just wow. 5/5 for me.


Gruyere Mac and Cheese with Applwood Smoked Bacon: Cavatappi pasta, gouda, gruyere, parmesan with crispy applewood smoked bacon, and fried shallot.

Ok, this dish may be biased because I can kill for mac and cheese or any dish that is loaded with cheese. Mac and Cheese is my go to comfort food and this did not dissapoint. 5/5 for me. Would give it 10/5 if I could.


Creamy Tomato Bisque:  Roasted tomato-extra virgin olive oil-cream.

This tomato bisque was definitely creamy. The flavor was on point! Of course, the name of the dish stated it’s creamy, so I would give it a 4/5 just because it was a little too creamy for me (I like not too bisque-y bisques), however if that’s how you roll, then its a 5/5 for you. Definitely a 5/5 for presentation!


Cubano Sandwich: Mojo pork, pickled cucumber, provolone, smokey bacon, mustard dressing.

What a filling sandwich! Served with a pickle and fries, it surely does hit the spot. The Cubano is not dripping with sauce; a little more would’ve been nice. However, it has so much flavor and bread is toasted the right amount. The pork was succulent. 4/5.



Overall, the food was amazing. I would definitely recommend stopping by and having a bite to eat. Check out their pages below as well as their decor!


Click follow and hit the like button to keep updated on new recipes!
See you next Wednesday!

– Mitz


Bhurji – Scrambled Eggs with a Spicy Twist

Happy Wednesday everyone!

Today, I will be sharing a recipe on Bhurji, scrambled eggs with loads and loads of flavor from Indian spices. It’s fun and easy to make, great for leftovers, and great for a large gathering. Let’s get started!


  • 6 eggs
  • 1 Onion
  • 3 Tomatos
  • Turmeric
  • Garlic
  • Gharam Masala
  • Red chili powder
  • Salt


  1. In a large bowl, whisk the eggs and keep aside.IMG_2467.JPG
  2. Chop the onions, tomatoes, and garlic.FullSizeRender.jpg
  3. Take a very large skillet, add a spoon of vegetable oil and heat on medium.
  4. Add the chopped onions and garlic and sauté until translucent.
  5. Add the chopped tomatoes and sauté for 2 minutes.FullSizeRender-6.jpg
  6. Add salt, red chili powder, and turmeric powder to taste. Mix well.
  7. Pour the eggs into the skillet and continuously whisk until cooked and resemble scrambled eggs.FullSizeRender-7.jpgFullSizeRender-8.jpgFullSizeRender-3.jpg
  8. Plate and serve with toasted bread!FullSizeRender-2.jpgFullSizeRender-1.jpgFullSizeRender-5.jpg

Suggestions, Substitutions, Tips & Tricks:

  • Serves 4 to 5 people.
  • You can add as many vegetables as you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz