June 2022 marks some milestone dates. I will be turning 60, and Her Majesty Queen Elizabeth II of England will celebrate the Platinum Jubilee. The Platinum Jubilee marks the 70th anniversary of The Queen's accession to the throne, way back in 1952, before I was even born. This is the first time any British monarch has reached this historic milestone. When she was merely 25 years old, Princess Elizabeth became queen and just turned 95 on April 21st.
Read MoreMay 5th is Cinco de Mayo and is honoring the anniversary of the beginning of an 11-year war for Mexico’s independence from the French Empire in 1862. This fun celebration became popular in the U.S. in the 70s and 80s. Growing up in New Mexico in the 60s and 70s, I do not remember this ever being a cultural holiday we celebrated. However, in college in the 80s, it became a mainstream event because of Corona Beer commercials. Hmmm. Yep, it really developed because of a beer promotion. Anyways, it’s a great excuse to have a Mexican-style dinner.
Read MoreIn a family of vegans, I sometimes like to see if I can veganize a recipe without losing something I’m used to tasting. Since portobellos are so meaty, it’s not usually a problem. The original recipe for this was a TikTok and made with shaved beef; not a particular favorite. I used Italian sausage, but it’s not mandatory. There are several plant-based sausages out there if you want the flavor without the meat.
Read MoreWith Mardi Gras in full swing in the South, I thought it would be fun to have a New Orleans dinner. We could choose from a classic NOLA cuisine like jambalaya, red beans and rice, fried catfish, shrimp creole, or gumbo. I decided on Crawfish Etouffee!! Now crawfish may be hard to find in your area, so you can always substitute shrimp instead. This recipe is gluten-free and dairy free. I also sautéed the vegetables separately and then added them all together to prevent overcooking the crawfish. Serve this yummy dish with grilled veggies or a fresh garden salad.
Read MoreIn January, I took a trip to Oklahoma to meet a little guy who decided to make an early appearance. That’s where I met this little Baby Bean Burrito!
Read MoreThere is no single perfect food. More than 40 bioactive nutrients are present in different proportions in various whole foods (fruits, vegetables, grains, meat, dairy, egg, etc.) However, certain foods are recognized as superfoods, health foods, or even aphrodisiacs.
Read MoreOh, heavens, it’s after the holidays and we’re probably cookie’d out! I’m trying to be…but I’m not sure if that’s possible. I had two of my childcare guys (they graduated, but we had a special gathering for them) over to celebrate their December and January birthdays. They are cookie monsters for sure, and not as big fans of frosting as their little sisters!
Read MoreIn the morning before Joyopolis Hostess Laurie Copeland and her beloved, John, came to visit, I was out in the yard picking raspberries. We had an abundance, so I went into the kitchen and threw this together. Once Laurie and John were here, I threw together the frosting, and let Laurie and my husband Ray (aka Honey) do the honors of frosting the cake. They laid it on thickly, and it was wonderful.
Read MoreAlways one to try new foods, a friend suggested Bison last week and it was quickly found in my local supermarket. Bison is lean meat with abundant protein, iron, zinc, selenium, and B vitamins. Pan browning this ground bison in large one-inch cubes made for a hearty, savory dish. Kale is the ultra-green veggie! Full of nutrients, kale is a cruciferous vegetable high in vitamin C, vitamin D, antioxidants, fiber, and some iron! Sautéed kale along with onions and mushrooms was the perfect pairing for this Western-inspired dish! Good and good for you!!
Read MoreWhen Honey and I were dating, we volunteered at the high school concession stand while his youngest son played football. The Sloppy Joes-preparation consisted of a lot of browned ground beef in a roasting pan, a few jars of tomato sauce, and a several packages of Sloppy Joe seasoning mixes. It was used for chili dogs; and over tortilla chips, with cheese. It reminded me of school lunches, so I never ate it.
Read MoreIt's October, and it is an all-things-pumpkin kind of month. I hope you enjoy these yummy pumpkin muffins I've been making for eight years since my gluten-free imposed diet. Removing gluten from the diet is a mandatory requirement for those with Celiac. (Well, that is if you want to guard your health and prevent further medical diagnosis.) And many other people would improve their health and benefit from this restriction as well—those with autoimmune disease, PCOS, eczema, IBS, arthritis, and more. Gluten is inflammatory to many people. "The first step to healing is inflammation control." Dr. Kendal Stewart MD. If you have inflammation issues, try a gluten-free diet and see if it corrects your situation. Need more help? Visit my website and set up a complimentary consultation.
Read MoreAt the time of this writing, I have zucchini bread in the oven. It’s full of shredded zucchini, much more than the recipe asked for. I’ve loaded it with cinnamon, raisins, and cinnamon. Doesn’t everyone have a favorite zucchini bread recipe? I always double mine, just because one loaf always seems to go home with somebody. This way, I get the joy of eating it and the joy of sharing it. I can’t believe I hadn’t already shared it here!
Sometimes my sense of humor doesn’t quite mesh with someone else’s. That’s OK with me, since I appreciate all forms of humor except at someone else’s expense. After years of being the shortest person in the room, and . . . the teacher, I have learned to laugh at my own vulnerabilities. There is a particular joy in defusing an awkward situation. You have to “check yourself,” and you have to offer a way out. My way is playfulness.
What does this have to do with food? Well, here’s the part you might not find funny. I always tell “my kids” that I’m going to cook them with beans and rice. Yes, that’s right. And they know, right there—I might be kidding!
My husband says I’m a mean woman with the leftovers. Here is soup/stew that is quick and easy to put together from your leftover rotisserie chicken. Depending on how much soup you need to prepare, and how much chicken is left on the bone, you can add canned chicken to increase the protein and heartiness of this dish. If you want your soup to be extra creamy add the whole can of coconut milk. If you want the soup to be more like broth soup, eliminate the coconut milk and add more broth.
Read MoreIf you eat beef, you most likely have only been eating the muscle meat. In the past (50 years ago), our culture was more diverse in the various cuts we consumed. Eating a little of all the parts of the animal (organ meats, tongue, oxtail, knucklebones, etc.) is not only more sustainable and honoring to the beast but provides nutrient-rich sources of protein.
The heart is a very lean, flavorful piece of meat (without a pungent flavor like liver) and is surprisingly inexpensive. I recently picked up some very thinly sliced heart for only $2.50 a pound. I would recommend that organ meats (and other meats) be sourced from a farm that uses organic practices and puts its animals out for pasture.
Read MoreBack to school! Don’t let that early alarm clock’s chime steal your joy! Let’s take a little time to prepare in advance of those hectic mornings with some lovely homemade waffles. I have a 4” waffle iron and it makes perfect “Eggo” -sized waffles that are rather eggy and taste much like crepes. They disappear quickly!
Read MoreDon’t know about you, but I’m hot and I don’t want to heat up the kitchen. You might want to make this while you’re making another meal and just set it aside to marinate for the next day. The only time you’ll need the stove is to boil the noodles…and if you’re preparing them for another meal, just make extra, and set them aside for this recipe!
Read MoreChicken is a great source of a complete protein and is high in the amino acid tryptophan. Our bodies are built from amino acids, the building blocks of protein. Out of the three macronutrients (Protein, Carb and Fat), Protein is the most important to emphasize in the diet for the purposes of lean muscle gain/maintenance and fat loss. Research indicates a good goal is 25% of your calories coming from protein. Protein is needed to maintain good bone mineral and promote healthy bones. Plus chicken provides ample supply of Zinc, Iron, Copper and Choline. Vitamin B12 is also present in chicken. For all these reasons and more, here is a great recipe for a fun summer dinner.
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