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Don't forget to catch Deirdre's weekly Psychos segments on Tuesdays and Thursdays at 7:35am and Blonde on Blonde segment with Lis Wiehl, Wednesdays at 7:35am on Imus in the Morning!

Stop Pushing Drugs On Our Kids

Playing Offense Against GMO's: Your Right To Know 

Deirdre's Book Pick Of The Week





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Inside Imus Control Center
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.

The Imus Ranch Foundation is proud to help support Tackle Kids Cancer with the HackensackUMC Foundation and the New York Giants.

Every dollar raised by the Imus Ranch Foundation for Tackle Kids Cancer will support important programs and research. Some of these programs include services and research not found anywhere else, including: the newly-established Pediatric Neuro-oncology Program (focused on the clinical and research needs of children with brain and spinal cord tumors); Developmental Therapeutics Program (the only comprehensive pediatric phase I and II trial program in New Jersey);Cancer Genetics Program; Transplant Clinical Trials Program; and the Cure and Beyond Program (program focused on the long-term health, emotional and social issues specific to pediatric cancer survivors). All money raised for Tackle Kids Cancer will be placed in a restricted fund for the Children’s Cancer Institute. 100% of the proceeds of this fund raising initiative will go to pediatric cancer programs and research projects.

Visit: and follow Tackle Kids Cancer on social media:

Instagram: @TackleKidsCancer

Eli Manning is ready to Tackle Kids Cancer

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    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.