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If you need a hearty breakfast after a good workout this has become my go-to lately. It’s the perfect balance of vegetables, protein, healthy fats, and carbs.

Serve with a side of fresh fruit.

2 eggs

1/4 cup grape tomatoes, sliced

1/2 cup baby spinach

1 tablespoon diced onion

1 teaspoon olive oil

1 6-inch corn tortilla

1 tablespoon shredded cheddar

Salt & pepper to taste

1/8 teaspoon chili powder, optional

Heat the olive oil in a sauté pan over medium heat. Add tomatoes, spinach, and onion stir occasionally until spinach wilts.

Gently beat eggs in a small bowl. Add salt & pepper, and chili powder.

Add to pan with sautéed veggies, stirring occasionally until cooked through.

As the eggs cook, in separate pan over medium high heat, lightly spray with cooking spray. Add corn tortilla and sprinkle with cheese.

Transfer tortilla to a plate once cheese has melted. Top with egg scramble.

Served open faced while still warm.

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First there were cookbooks, then food blogs, and then subscription meal kits. It’s been fascinating to watch the evolution of home cooking through such recent trends as community supported agriculture (CSA) and farm-to-table restaurants.

Meal kits were a game changer that no one was really expecting and they may be one reason farms with CSAs are reporting a drop in memberships. Given the choice of carting home a brimming bag of locally grown cabbage (and figuring out how to use it up) or having an ice-packed, ready-to-cook meal with recipe instructions delivered to your front door – it’s hard to not to pick the latter.


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Peach glazed grilled chicken breasts with grilled peaches on the side makes for a delicious summery meal.


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These crustless mini quiches can be served either as an appetizer or with a simple green salad for a main meal.


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Mark the scoreboard with another win for the novice stepmom! Here comes another hard-won victory at the dinner table. This is comfort food in a skillet – chicken and vegetables in a creamy gravy, topped with golden brown biscuits.


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When the New Year rolls around, I notice an increase in published recipes for legumes – lentils, black beans, black-eyed peas are all popular online searches. This vegetarian chili combines three kinds of beans – red, kidney, and black – nicely into one pot.


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Welcome to 2017! January’s frosty nights had me hankering for a comforting bowl of homemade chicken noodle soup. Ordinarily I wouldn’t think twice about making a simple soup out of broth, noodles, and a few vegetables.

But now that I’m a stepmom to two fairly picky eaters, presenting a homemade meal and having it met with approval or faces that don’t look like I’m asking everyone to eat fried worms has become an achievement on par with completing a triathlon from my single days.


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