Kale Chips

If you haven't noticed by now, I have a thing for Kale.  It's really, really healthy and I can make it pretty darn tasty these days.  Kale is great sauteed, pureed, in a smoothie (in moderation) and as chips! I also have a thing for crunchy salty snacks. Hence the Kale Chip - crunchy, salty, delicious...oh & healthy! 


The Deets
1/2 Bunch of Kale (about 6 leaves)
1 tsp Olive Oil
1 tsp Sea Salt


The How To
Preheat oven to 375
Cut Kale into large pieces (about 4 pieces per leaf)
Toss Kale in Olive Oil
Lay out on baking sheet and sprinkle with salt
Bake for 15-20 minutes at 375.

Enjoy your healthy crispy snack!

Prosciutto and Mozzarella Stuffed Chicken Breast

     The Weather is Lovely, it's warm and sunny, but not so hot that you don't dare cook.  I love this time of year, I love that things are growing, the bugs aren't too thick and it's just the right temperature to leave the door and windows open for a nice spring breeze. 
     This is a great recipe for a day like today, it's also great on too hot to cook days since you can toss it on the grill.  In case you haven't noticed I have a soft spot for Italy, I studied abroad in Rome one summer and fell even further in love than on my previous Euro-Tour. I love the lightness and freshness to Italian cooking, of course there are some great "stick-to-your-ribs" Italian meals, but I prefer the lighter side of Italian cooking most days. I'm sure you're thinking Prosciutto & Mozzarella are light? Yes, Yes they are if done properly. Now Let's get cooking.
The Deets
4 Boneless Skinless Chicken Breasts
4 Slices Prosciutto
4 Slices Fresh Mozzarella
4 Fresh Basil Leaves
1 TBS of Olive Oil
Salt & Pepper to Taste
The How To
Slice a "Pocket" into each Chicken Breast at the thickest spot - be careful not to cut all the way through

Wrap a slice of Prosciutto around a slice of Mozzarella & top with a Basil Leaf (what a lovely gift!)

Stick the Mozzarella "Gift" into the Chicken Pocket

Drizzle Each Chicken Breast with Olive Oil and Sprinkle with Salt and Pepper
Heat a Grill Pan (or your Grill) to Medium Heat
Cook Chicken for 6 minutes on each side, only turning once

Once Chicken is cooked through Remove from Heat, fix your sides and Plate. Today I served it with Whole Wheat Penne Pasta, a nice green Salad and Grilled Garlic Bread as sides.

Plate, Pray & Enjoy!

It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top

The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown

Remove Chicken from Skillet

Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic

Add Chicken Broth, Cooking Wine, Shallots and Mushrooms

Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions

Add Cooked Pasta to Vegetables and mix well

Top with Fresh Parmesan
Add Chicken

Plate, Pray & Enjoy!

Steak Quesadillas: A Quick Fix for the Midweek Rush

Quesadillas are a great quickie meal. There are so many varieties, cheese, veggie, chicken, pork, steak...  Quesadillas are great because you can do the prep work ahead of time and have dinner on the table in about 15 minutes total.  Today's version used extra steak from last night's dinner.
*Time Saving TIP* On nights that I have extra time in the kitchen I try to plan ahead for busy days and cook up a little extra, whether it's making extra servings of the entire meal for leftovers, chopping extra vegetables or cooking an extra chicken breast, chop or steak to add to the next days meal.  Planning ahead is way easier than you'd think and it saves so much time!

Back to the Quesadillas! Here is the simple version of a Quesadilla.

The Deets
(for 2)
4 Tortillas (I used Whole Wheat)
1/2 Steak cooked and seasoned to taste
1/2 Cup Shredded Cheese
6 Mushrooms
1/2 Jalapeno
1/2 Tomato
add other toppings as desired

The How To
Heat Skillet over Medium Low Heat
Spray with Cooking Spray
Add Tortilla & Toppings
Cook until Cheese Bubbles

Once Cheese begins to bubble, remove from pan and place on baking sheet
Top with second Tortilla
Place in Oven and Broil on low until brown, about 3 minutes

Add some black beans & a salad and dinner is ready. (Yes, even on Quesadilla night you still need to eat your greens)

Plate, Pray & Enjoy!

Coconut Cake

Happy Mother's Day to All the Mothers, Moms, Mommies, Mamas, Grandmothers, Grammas, Grannies, etc. 
Last month My Mom and Gramma came to visit, so I made them an early Mother's Day Dinner. We had a delicious dinner of Grilled New York Strip Steak, Seared Sea Scallops, Roasted Vegetables, Quinoa and PopOvers. After a Celebratory Meal you Must have Dessert! My Mom Loves Coconut, so I made the following cake. Mom says it's a winner, so on with the Cake!
*I apologize for the lack of step by step photos - too many backseat cooks in the kitchen*


The Deets for the Cake
3/4 Cup Butter (1 1/2 sticks)
1 1/2 Cups Sugar
3 Eggs
1/2 tsp Pure Almond Extract
3/4 Cup Coconut Milk
1 3/4 Cups Flour Sifted (If you want a light & fluffy cake you must sift your flour!)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Shredded Coconut


The How To on the Cake
Cream Butter & Sugar until light & fluffy
Add Eggs & Almond Extract
Beat until Smooth and Creamy
Gradually add in Flour, Baking Powder, Salt and 1 Cup of Coconut
Once Dry ingredients ar incorporated, Slowly add Coconut Milk
Mix until Smooth


Preheat Oven to 350 Degrees
Grease and Butter 2 9inch round cake pans
Divide Mixture between pans
Bake for 30-35 minutes or until golden brown


Frosting Deets
1 1/4 Cup Sugar
1/4 Cup Coconut Milk
1/4 Cup Heavy Cream
3 Egg Whites at room temperature
1/2 tsp Cream of Tartar
1 Cup Butter (2 sticks)
1 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract


Frosting How To
Bring Sugar and Coconut Milk to a Boil
In Mixer Wisk Eggs until foamy
Slowly add in Cream and Cream of Tartar and Wisk until slightly stiff
With mixer running, Slowly add Sugar Mixture (Slowly as to not scramble the Eggs)
Add Butter and Vanilla & Almond Extracts and mix until Smooth


Assembly Deets
1 Cup Shredded Coconut - Toasted
12 Strawberries thinly sliced


Assembly How To
Trim Cakes
Spread 1/4 of the Frosting on bottom cake
Layer strawberries and sprinkle 1/2 of toasted coconut
Add top layer
Frost Cake and top with remaining toasted coconut and strawberries

Plate, Pray & Enjoy!

Citrus Sweet Pepper Salad

Every Meal Needs a Salad.  And Every Salad should have a little personality.  Today's Salad Creation is Citrus Sweet Pepper Salad. It's a little spicy, a little tangy and all around delicious!
The Deets
3 Sweet Peppers (Yellow, Orange & Red)
1 Mandarin Orange
Salad Greens (Spinach, Romaine & Watercress)
1 Handful of Raw Almonds

The Construction
Thinly Slice Peppers
Peel and Cube Mandarin Orange (reserve ends for juice)
Tear Salad greens to desired size
Chop Almonds
Mix together & squeeze Orange Juice over salad

Plate, Pray & Enjoy

Sparkling Pineapple Orange Carrot Juice

Happy Easter!
I love Holidays, the Traditions, the Family, the Food...
When I was little we would often get a special drink for Holidays. One of our favorites was Pineapple Juice and Sprite, and if we were really good a little cherry juice & a cherry.
Here's my take on the family classic.
Real Juice & Sparkling Cider.
Today's mix - Pineapple Orange Carrot Juice


The Deets
1/4 Fresh Pineapple
3 Oranges
3 Carrots
Sparkling Cider 

The How To
Cut Pineapple into Chunks
Peel Oranges
Add Carrots
And Juice Away

Add an Equal portion of Sparkling Cider (about 2 1/2 cups)

What are some of your special touches for the holidays?

Pop! Pop! Popovers!

I Love Popovers. 

     Popovers are a light, fluffy, eggy delicious roll. If you've heard of popovers, you've probably heard the horror stories of popovers that refuse to "pop", that are thick, dense and refuse rise. I have not had that experience, but I "know this one lady that had that happen to her and it was just tragic". Anyway, back to the popovers at hand if you follow the instructions your popovers should pop just fine.
     Now, before we begin, you do NOT need a popover-pan, a cupcake pan will do the trick - in fact, I've been eating popovers my whole life and didn't even know there was such a thing until a few months ago. So, save your money for a really cool kitchen toy you actually "need".
Ok. Good. Now Let's Get Popping!

The Deets for 1 Dozen
1 1/2 Cups of Milk (I use skim)
3 Eggs
1 1/2 Cups Flour (I did 1 Cup all-purpose and 1/2 Cup Whole Wheat)
1 tsp Salt

Add Ins
Cheese!!! Use about 1/2 Cup of shredded cheese
The ones shown have Gruyere.
Cheddar or Swiss are also great.

The How To
***Follow the little steps to insure perfect popping popovers***
Heat Milk until it just starts to bubble then remove from heat
Whisk Eggs in a separate bowl until they are a frothy "mellow" yellow
Gradually whisk in Milk, slowly so that you don't scramble the eggs.
Sift in 1/2 of the flour (must be sifted) whisk until smooth
Add Salt and remaining flour
Whisk until Smooth

Preheat Oven to 400 degrees.
Place cupcake pan {or if you're one of those people, your popover pan} in oven to warm it up - about 5 minutes - remove pan from oven and spray with cooking spray
Fill cups 3/4 full
If you want to add cheese, sprinkle desired amount on top
Place in Oven *Do Not Open Oven Once you begin cooking the popovers*
Bake for 30 - 35 minutes or until Golden Brown & "Popped"

Pop popovers out of the pan and serve.

Plate, Pray & Enjoy!

Roasted Brussel Sprouts

When I was a kid I loved Brussel Sprouts, then one day, all of the sudden they were "out". I couldn't even look at brussel sprouts anymore, let alone muster up the courage to eat one.  But now that I'm on my quest for a healthier lifestyle and a more diverse diet I decided it was time to give the old "Texas Cabbages" a try again.  So here we have Brussel Sprouts My Way
The Deets (for 4)
16-20 Brussel Sprouts
1/2 Yellow Onion
4 Cloves Garlic
1 tsp Olive Oil
1 tsp Course Sea Salt
The How To
Trim Brussel Sprouts
Slice Onion into thick slices
Toss Brussel Sprouts, Onion and Garlic in Olive Oil
Heat Oven to 350 and Bake for 30 minutes

Be sure that you get a nice crisp on the outside and that the Brussel Sprouts bake all the way through. Once cooked to the desired crispness sprinkle with Sea Salt. Discard onion and garlic and serve Brussel Sprouts.  

I have to say these were the best Brussel Sprouts I've ever eaten, but they are still Brussel Sprouts.  I was only able to eat 3 and then I was done, but they were good and I will be making them again. Even if you aren't a big fan of "texas cabbages" you should try this recipe - you might just start liking brussel sprouts.

MahiMahi with Pineapple Salsa

     I Love MahiMahi!  I Love fresh Salsa & I Love this Meal. 
In a moment I'll share the recipe, but first I want to do something I've been meaning to add to this blog... sharing tips on healthy living.  Not that I'm a genius at it, I'm a work in progress {as you can see from some of the recipes} but I plan to add little tips now and then.  You may have noticed the Note at the end of the Mac & Cheese post about "not eating white foods" - If not, check it out - It's a great way to eat a little bit healthier.  
    Today's tip is all about portion control. I don't believe in giving up foods you love. I believe in portion control - a little bit goes a long way; when you get the taste of something you love, you don't feel deprived and you don't binge. You learn self control can be both satisfying and healthy. If you haven't noticed before my salad is always half of the meal, a whole grain is 1/4 and depending on the day the protein is usually a 1/4, sometimes less. Anyway, controlling your portion size is a great way to eat what you love without feeling guilty.
Now on with the Food!


The Salsa Deets
1 Jalapeno finely Chopped
2 Tomatoes Chopped
3 Slices of Fresh Pineapple Chopped
4 finely chopped Basil Leaves
1 sprig Cilantro finely Chopped
1 TBS Lime Juice
1 tsp Lemon Pepper
1 tsp Sea Salt
The How To
Chop Ingredients & Mix in a bowl. 
Let sit about an Hour prior to serving to allow flavors to blend and concentrate. 

The MahiMahi How To
Cut Each MahiMahi Steak in half (it's all about portion control)
Season with Salt and Lemon Pepper
Heat pan on high add 1/2 TBS olive oil
Cook MahiMahi on each side for 3 minutes
Cover and Remove from heat to continue cooking for 5 minutes.


Serve with Salad and Quinoa {I made herbed Quinoa} & you've got yourself a great plate.

Plate, Pray & Enjoy!

Gelato e Sorbetto

I Love Gelato and Sorbetto!
The summer I studied abroad in Italy I gained 5 pounds - mainly from this delicious stuff! Now, I can make it myself and it is delicious, but sometimes you just need a quick fix. Enter Talenti  Gelato e Sorbetto.

 Lately I've been on a Fro Yo' kick and haven't even thought of my long lost love. But alas, these delicious loves always find a way back to you (that's what extra long workouts are for!).  This weekend I was at my local market and saw one of my favorite brands of Gelato & Sorbetto - Talenti. Of course I couldn't resist and had to pick up a few. I picked up a new flavor and an old favorite.

An Oldie but Goodie Caribbean Coconut Gelato It's sweet, creamy, and hits the spot on hot days like today!

A New Found Favorite Blood Orange Sorbetto. It's fresh, light & slightly tart. Sorbetto is a very refreshing treat.

If you're a fan of Gelato and/or Sorbetto or just looking for a new frozen treat give Talenti  Gelato e Sorbettos a try!

The Perfect French Toast

I L-O-V-E - Love French Toast! 
I happen to be married to the World's Best French Toast Maker.
My Mr. cooks exactly 3 things: Toast, Oatmeal, and French Toast. But he makes the best Toast, Oatmeal and French Toast ever!  Seriously he does. His toast is so good - I think it's due to the reckless abandon in his use of butter. My toast is never as good since I am too stingy with the butter, so if he's home he's in charge of the toast.
I digress, back to the French Toast. 
A few weeks back I picked up a loaf of fresh Challah bread from our favorite bakery.  The Mr. was craving French Toast so I suggested we try making it with the Challah bread.  Because he loves me, he obliged. Let me say this - Best French Toast Ever! Even better than my Mr.'s normally delicious French Toast. It is light and fluffy and oh so good.
The Deets 
(For 2)
5 Slices Challah Bread or your favorite Wheat Bread
3 Eggs
1/4 Cup Milk (we use skim)
1/2 tsp Vanilla
The How To
Whisk eggs, milk and vanilla in a shallow bowl
Dip Bread in egg mixture
Heat skillet to Medium Low
Once pan is hot place in pan
Cook to desired shade of Golden Brown
Flip & cook otherside to perfection

{don't these slices kinda look like Easter Bunnies? -  Can you tell I'm excited for Easter?}

I eat mine with butter & powdered sugar.  
My Mr. drenches his in syrup.

Add a glass of milk, some fresh fruit and a little protein and you've got a great breakfast.

Plate, Pray & Enjoy!

BALT - Bacon Avocado Lettuce & Tomato Sandwich

Every Once in a While  you just need a little Bacon.  A few weeks ago I was talking to my sister who was making BLTs for dinner - I was momentarily baffled, and had to search my mind to remember what a BLT was. When was the last time I ate a BLT? Since I couldn't remember the last time I indulged in a BLT, I decided it was time for a little BLT action.
The Deets for a BLT (serves 2)
4 slices whole wheat bread
6 slices Bacon
1/2 Tomato
1 Avocado
Romaine Lettuce 
The How To
Toast Bread

Cook Bacon to desired texture (I like mine more on the crispy side)

Slice Tomato & Avocado

Assemble 

Add a side & Dinner's ready!

Plate, Pray & Enjoy!

Whole Foods Foodie Fantasy Contest

I did something brave today. 

I made my first ever video and submitted it to Whole Foods for their Foodie Fantasy Contest. 

Here is my video submission

How Awesome would it be to win this trip? Ah-May-Zing!

I am so excited about this contest, I mean really, really excited...

Hopefully my submission isn't too dorky & I win; 

but if not, hey, at least I learned how to use iMovie! 

Head on over to FB & check out the Contest Page on Facebook , while you're there be sure to leave me lots of loving comments.

Wish Me Luck!

Ahi Tuna Tacos with Slaw

I Love Fish Tacos! During the Summer I will make them every week or two, with Ahi Tuna or MahiMahi. The Fish Taco is easy, healthy & oh so tasty!
The Slaw on the other hand, is a totally new concept.  As I've mentioned, I joined a food coop a few months back, which means I get mystery produce every 2 weeks. Most of it is stuff I use on a regular basis, but sometimes I am challenged with foods I don't normally eat. This week it was Cabbage. Purple Cabbage. What does one do with Purple Cabbage? Well I added it to fried rice {it turned everything purplish blue - but tasted good} and since I still had over half a head left I decided to make a slaw.
Here's my first attempt at purple slaw.

The Deets on the Slaw
2 Cups Shredded Purple Cabbage
1/2 Bell Pepper thinly sliced
3 Sweet Peppers (1 red, 1 orange & 1 yellow)
1/2 Cup Shredded Carrot
1 tsp Salt
1 tsp Lemon Pepper
1 TBS Rice Vinegar
1 tsp Sesame Oil
1/2 tsp Sriracha Sauce
1/2 tsp Sugar
1/4 Cup Plain Yogurt (nonfat)
1 TBS Lime Juice

The How To on the Slaw
Whisk Vinegar, Sesame Oil and Yogurt
Add Sriracha, Salt, Lemon Pepper & Sugar
Add to shredded Vegetables
Add Lime Juice and Mix well
Let sit for an hour before serving for flavors to mix

Taco Taco Deets
1 Ahi Tuna Fillet
1 tsp Taco Seasoning
1 tsp Lemon Pepper
1 TBS Lime juice
1/2 TBS Olive Oil
1 Avocado diced
1 Tomato diced
2 handfuls Romaine lettuce or Spinach
4 Corn Tortillas

The How To
Heat Olive Oil in Pan over Medium High
Sprinkle Tuna with Taco Seasoning and Lemon Pepper
Sear Tuna on each side for 4 minutes, remove from heat and sprinkle with lime juice

Use fork to "pull apart" Tuna

Heat Tortillas & assemble your tacos as desired

Serve with Black Beans {I also added baked sweet potatoes today}

Plate, Pray & Enjoy!

Mean Green Smoothie just in time for St. Patrick's Day!

Sometimes I have visions of grandeur when it comes to healthy eating. Usually my healthy ideas taste fantastic, but sometimes it's a miss...I won't say epic failure, but only because I can usually turn an epic failure into a "not too bad" or even a "pretty good".  Let me share the smoothie that almost became an epic failure.
The Mean Green Smoothie
4 Leaves of Kale {Next time I'll only use 2}
1 cup Yogurt (Stonyfield organic - usually I use plain but I was out)
1 Banana
1 Orange
1 Kiwi
1/4 Cup Milk

This is how I started the Mean Green Smoothie - Not so good. 
So, I added the following:
1/2 Cup Black Berries
1/2 Cup Strawberries
1 Orange
1 Kiwi
Makes 4 Smoothies

Much Better!  It still tastes a little too healthy, but it's well worth it.  Think of all those vitamins & fiber!

Enjoy your Mean Green Smoothie. 
It's a great start to help you Attack your Day!

Cuppies & Joe...Boom Boom Wow!

Last weekend I went to a party at Cuppies & Joe
Let me just say, the  Boom Boom Pow is Wow oh Wow!

This is the Boom Boom Pow Cupcake

Vanilla Bean Cupcake, Chocolate Buttercream, Caramel & Sea Salt

It was Delicious! Chocolaty, Salty, Gooey Goodness!

It was pretty obvious that Cuppies & Joe is an OKC hotspot.  There was a line out the door the entire time I was there. Yes, an out the door line for almost 2 hours! If your in the area stop by Cuppies & Joe and try the Boom Boom Pow or one of the other delicious concoctions.