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Deirdre's Corner

Don't forget to catch Deirdre on Blonde on Blonde, Wednesdays at 7:35am and Psychos, Thursday at 7:35am on Imus in the Morning! 


 Healthy Halloween Fun: By Deirdre Imus, Fall is arguably the most exciting time of year, every year. For some, it’s the increasingly chilly air, gorgeous scenery, and juicy apples, followed by a smattering of beloved holidays celebrated with family and friends. For others, it’s all about one special day in particular.

 Celebrating 15 Years Protecting Children's Health & the Environment

 The Deirdre Imus Environmental Health Center®  - When you are among the first voices to speak out on an issue, it’s difficult to know if anyone is listening. When I founded The Deirdre Imus Environmental Health Center® at Hackensack University Medical Center fifteen years ago, concern about our children's health being impacted by toxic exposures in the environment was not the hot button, trendy issue it is today.  Read more...


Deirdre's Dish Pick


 Chicken-Less Pot Pie: Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys - This chicken-free version of an American classic is chock-full of tender vegetables in a light, creamy gravy.  Better yet, it  a nice flaky crust made with phyllo dough that’s sheer tenderness.

If you have a fond memory from your childhood about some of the dishes we post please click here to contact us, we would love to hear your story.

If you have a Healthy Recipe that you enjoy and would like to see others indulge in, please share it with us: - You may have your recipe posted live on my Recipe Page! 

Deirdre's Book Pick Of The Week


 ADHD Nation: Children, Doctors, Big Pharma, and the Making of an American Epidemic - by Alan Schwarz - The groundbreaking and definitive account of the widespread misdiagnosis of attention deficit hyperactivity disorder—and how its unchecked growth over half a century has made ADHD one of the most controversial conditions in medicine, with serious effects on children, adults, and society.

    Support The Deirdre Imus Environmental Health Center

The Deirdre Imus Environmental Health Center® is devoted to the health and well-being of children, their parents and the general public. Donations to the Environmental Health Center will support research on children's environmental health.


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The Imus Ranch Foundation

With the closing of The Imus Ranch For Kids with Cancer, The Imus Ranch Foundation was formed to donate 100% of all donations previously devoted to The Imus Ranch for Kids with Cancer to various other charities whose work and missions compliment those of the ranch. The initial donation from The Imus Ranch Foundation was awarded to Tackle Kids Cancer, a program of The HackensackUMC Foundation and the New York Giants.  In addition, once the Imus Ranch for Kids with Cancer is sold, 100% of those funds will be contributed to The Imus Ranch Foundation.

Warner's Sports Corner

Chicago Cubs go to the World Series - The Chicago Cubs advance to the World Series against the Cleveland Indians after defeating the Los Angeles Dodgers 5-0 in Game 6 of the National League Championship Series.

Giants come back to beat Rams in London - The Giants earned a hard-fought 17-10 comeback win over the Rams.

Patriots pull away from Steelers - The New England Patriots pulled away from the Pittsburgh Steelers for a 27-16 victory.

Eagles Defense Dominates in Win Over Vikings - The Eagles defence was absolutely impenetrable as the Eagles' beat the Vikings 21-10.

Recent Guests:

    Imus Ranch Recipes


    Autumn Spiced Gluten Free Waffles



    • 1 ½ cups gluten free all purpose flour
    • ½ t xanthan gum
    • 2 t baking powder
    • 2 eggs, or egg replacer equivalent to 2 eggs
    • 1 1/3 cups non dairy milk
    • 2 T coconut  oil, warmed until just reached liquid state
    • 2 T coconut nectar, honey, maple syrup or other liquid sweetener
    • 2 t vanilla powder or extract
    • 1 t cinnamon
    • ¼ t cardamom powder
    • ¼ t ginger powder
    • ¼ t nutmeg (preferably fresh grated)


    Combine flour, xanthan gum, baking powder and spices. Stir together until ingredients are evenly distributed.

    In a separate bowl, beat togetehr eggs, milk and sweetener.

    While whisking, slowly add the melted coconut oil. *Make sure your liquid ingredients are around room temperature. The coconut oil will harden when added to a cold mixture.

    Combine the dry ingredients mixture with the liquid ingredients mixture and beat until smooth.

    Ladle 1/4 - 1/2 cup of batter onto an oiled, piping hot waffle iron and press until ready.

    Serve with maple syrup, spiced apple sauce, fresh fruit or homemade jam or preserves.


    Ranch Spices



    Maple Nut Granola



    • 1 apple chopped
    • 1 cup chia seed
    • 1 cup flax seed
    • 6 large dates
    • 1 1/4 cup maple syrup (you may use a different liquid sweetener of choice)
    • 1 ½ Tablespoon vanilla
    • 1 teaspoon cinnamon
    • 2 teaspoons salt
    • 2 cups water


    • ¼ cup sunflower seeds (soaked and drained)
    • 2 cups almonds (soaked and drained)
    • 3 cups pecans (soaked and drained)
    • 1 cup pumpkin seeds (soaked and drained)

    *you may use other nut and seed combinations just maintain a similar ratio of nut/seed to wet ingredient mixture*

    added separately

    • 1 cup dried fruit (goji berry, mulberry, cranberry etc.)


    Combine wet ingredients and blend until smooth.  Place into large bowl.

    Combine nuts and seeds in food processor and pulse to chop coarsely or chop by hand.

    Fold chopped nuts and seeds into wet mixture and stir until evenly coated.

    Add dried fruit.

    Spread on dehydrator tray and dehydrate at 110 degrees Fahrenheit for 24 hours. At this point break up granola by hand or crumble into processor and pulse a few times. 

    Place back in dehydrator until desired texture/crispness is obtained.


    Millet/Quinoa Blueberry Muffins


    • 1 cup cooked millet or quinoa (leftovers work great)
    • 1/3 cup non-dairy milk
    • 4 eggs
    • 2 teaspoons vanilla
    • 2/3 cup coconut oil
    • ¾ cup sugar
    • 1 cup gluten free all purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt/pink salt
    • 1 cup blueberries


    Combine milk, egg, vanilla and process in blender or food processor.

    Add quinoa/millet and blend until smooth.

    Add coconut oil and blend until incorporated.

    Mix sugar, flour, baking powder, baking soda and salt in separate bowl.

    Add flour mixture to blender and blend once more until well mixed.

    Pour batter into bowl and fold in blueberries.

    Bake in lightly greased and floured muffin tins, or use muffin papers, at 350 degrees Fahrenheit for 16-18 minutes.


    Summertime Coleslaw


    • 3 cups red cabbage shredded or finely chopped
    • 3 cups green cabbage shredded or finely chopped
    • 1 apple diced
    • ½ cup carrot shredded or finely chopped
    • ½ cup raisins
    • 2 Tablespoons chopped green onion
    • ¼ cup lemon juice
    • 2 tablespoons honey (optional)
    • 1 teaspoon sea salt
    • Freshly ground black pepper to taste


    • 1 cup raw cashew butter (or cashews that have been soaked ~8 hours)
    • 2 Tablespoons apple cider vinegar
    • 1 Tablespoon prepared mustard
    • ½ cup water
    • sea salt and black pepper to taste


    Combine cabbage, apple, raisin carrot and lemon juice and honey.

    Prepare dressing by blending cashew butter (or soaked cashews), apple cider vinegar, mustard, water and black pepper until smooth.

    Fold dressing into cabbage mixture until everything is well coated.

    Season with sea salt and fresh black pepper to taste and chill before serving.