boost boost your couscous

The carnivore is a picky eater. Well, let me rephrase that, he is picky when it comes to the vegetables he will eat. (He is not so picky about the kinds of meat he will eat - go figure.) That means that there are some side dishes that are staples - like potatoes or green beans. But, every now and then I need to mix things up.

That's when I look to my friend couscous. You can find it in most grocery stores now next to the rice. See the great thing about couscous is that the carnivore will eat it plain because it is pasta, and I can add in veggies he won't touch. This night I sauteed a sliced yellow squash, a bit of red onion, and some chopped tomatoes in some olive oil. I seasoned the mix with salt, pepper, and garlic. I topped it all with some fresh parsley from my herb garden.

In the end, we both got what we wanted. The picky eater got a simple side to his main star meat. And, I got to boost mine with an extra helping of some summer veggies. See, there can even be compromises in our side dishes. Making this whole mixed diet family work is easier than it seems.

modern mexican

I love Mexican food. I could eat it every meal of everyday. I mean, what's not to like about guacamole, fajitas, rice and beans. And of course, there is all that cheese. However, since the carnivore is more in love with Italian food than Mexican, I try to keep it interesting by mixing up the basics - even something as simple as taco night.

First, Mexican nights in my house always start with bubbly melted queso thanks to my heated chip and dip tray. But, this night I switched things up by serving the queso with organic blue corn tortilla chips. These are not only a nice change of pace, but they also pack in more protein, more antioxidants, and more nutritional value like many other purple foods.

And speaking of queso, I also decided to forgo the regular shredded cheese that you usually find in your dairy case and went straight for the real thing which I then shredded myself. I used this to top both of our tacos, adding calcium to each and leaving out all of the processed additives.

The carnivore's tacos were made with organic chicken that was sauteed in a little oil and chipotle sauce. Mine contained slices of red and orange peppers, which have been abundant at our farmer's market lately, that I cooked in a similar manner. Both of use used organic taco shells. In the end, we both enjoyed our modern Mexican night and felt good about what we had put into our bodies.

Got ways to mix-up classic Mexican meals? Let me know by leaving a comment below. I am always looking for new ways to cook my favorite foods.

menu ideas:
I served these tacos with with mashed refried black beans. You can find the recipe here - just substitute organic black beans for pinto. I also boiled two cobs of corn from the farmer's market- one white and one yellow. After they were cooked I shaved the kernels from the cob and tossed them in organic butter. These sides added both vitamin B and fiber, not to mention more wholesome goodness.

golden gazpacho

So many people are growing their own gardens this year. The carnivore and I managed to plant a huge pot of herbs and a couple of tomato plants. Luckily we have been very successful on both accounts.

However, there is one small glitch in our tomato growing enterprise - the carnivore doesn't eat them. Thus, I have been forced to become creative about how to use all of these little beauties. Recently, I came across a recipe for a golden gazpacho in my Body +Soul magazine. I then saw the most amazing tiny yellow heirloom tomatoes at the farmer's market, and I just knew that they would go great with some of my homegrown ones in a chilled soup on these hot summer days.

To make this gazpacho you will need:
2 lbs of yellow heirloom tomatoes
1 small squash
1/4 yellow onion
4 mini yellow bell peppers
4 mini orange bell peppers
1 garlic clove
1/2 cup of carrot juice
2 tblsp of red wine vinegar
2 tblsp of olive oil
salt and pepper
tomato and avocado diced on top


Simply blend the above ingredients one at a time in your blender. (I did use my new juicer for the carrot juice). Top with the (homegrown) tomato and avocado. Then chill for at least an hour. You can store it an airtight container for a few days in the fridge. I like to use a juice storage container because then it can be easily poured into bowls. It gets even better the second day in my opinion.

This bowl is low in fat and packs in lots of great nutrients - like vitamin C and lycopene. It is a lovely lunch and a great use for all those tomatoes you have grown this year.

Got more creative ways to use up my tomatoes? Let me know by leaving a comment below. I'd love to hear from you.

monkey bars

It is no secret that I love fruit, but my addiction has gone into overdrive lately since the carnivore bought me a juicer. I can't tell you how much I love it. When it first arrived on our door step I sent the carnivore to the store to bring home lots of fruit and veggie goodies. He arrived home with a ten pound bag of apples, a giant bag of organic mixed berries, a huge watermelon, a 5 pound bag of carrots, and a pretty pineapple.

Not having read the manual yet, he also brought home several pounds of bananas - which are not so great for juicing. So, to get rid of the rapidly browning bananas I first made a loaf of banana bread. That was great for a week. However, that recipe alone did not get rid of all of them. As such, I start scouring my cookbooks. In my copy of the Pampered Chef's Recipes from the Heart Cookbook, I found this great recipe for banana pecan bars. It tweaked it just a bit and now I am calling them monkey bars.

To make this breakfast treat you will need:
1 stick of butter, softened
3/4 cup of sugar
1 egg
2 1/2 mashed ripe bananas
1 1/2 tsp of vanilla
1 1/2 cups of flour
1/2 tsp of baking soda
1/2 tsp of salt
1/2 cup of chopped pecans

Preheat the oven to 350 degrees. Then simply mix the ingredients together in the order shown. Grease a square 9 inch baking pan. Pour the batter in it and cook for about 25 minutes or until it is golden and it passes the toothpick test. Let it cool in the pan for ten minutes then turn it onto a cooling rack for another ten. Finally, cut it into squares and serve warm. Store in an airtight container for at least three days.

They are a bit more banana-y than banana bread, but just as yummy. Great with a cup of coffee or a fresh juice from your new juicer (trust me on this one).

mixed diet meat-a-balls

I understand how confusing it can be for some people when they come home and find out their teenager has become a vegetarian or their new in-law is throwing a monkey wrench in a holiday meal by not eating meat. I mean do you just make them side dishes? It wasn't an easy transition for me when I made the switch well over a decade ago. But, over the years I learned how to make it work and I learned to eat more than sides. The influx of numerous vegetarian products on the grocery shelves hasn't hurt either. Of course, that meal planning ease all went out the window when I met the carnivore. I was back in the same boat. How do I make this work?

After all, I had given up on things like bar-b-que sandwiches and meatball subs, but there is no way he was about to do the same. I am happy to report that thanks to some really amazing products out there I can now enjoy things with the carnivore that I wouldn't have even imagined in the past. I have found a place that makes a bar-b-que sandwich that is so good even the carnivore sneaks bites. And, I have managed to make meatball subs at home.

You start by getting some good hoagie buns from your bakery. Then make your own sauce with canned organic tomato paste and sauce (things we buy in bulk at the big box store). Add in fresh Italian herbs - like oregano, basil and parsley. Season with salt and pepper, and of course garlic. In separate pans heat up your real meatballs (which you can buy pre-made or make yourself) and your fake ones (you can find these next to all the other vegetarian products). Remember to use different utensils too! Then melt some shredded provolone and mozzarella on the bun. Add the meatballs. Top with sauce. Sprinkle with salt, pepper, and parmesan.

See, its not that hard to make it work. So don't panic if you suddenly find yourself in a mixed diet family. It just takes a bit of creativity, but it isn't impossible (even if you are craving a hard-core carnivore meal like a meatball sub). Oh, and if you are wondering. The first picture is the vegetarian sub, and the second one is the real thing. Hard to tell the difference, isn't it?

menu ideas:
Don't fell bad about indulging your inner Italian by having this as your main dish. Think about all the lycopene and vitamin C in that sauce. You can also make some zucchini fries so that you have something green on your plate.

a bushel and a peck

The carnivore and I are trying hard to eat more locally grown products. To do this we not only planting herbs and tomatoes in our own yard, we are also hitting up the local farmers' markets. Occasionally, however, we are lucky enough to go straight to the source. Early this summer we had a chance to pick our own strawberries. It was a fun experience that helped us get more connected with our food. Not to mention we came away with the sweetest berries you can imagine. So, when we saw a notice in the local paper that we could pick our own peaches at a local orchard (Jones Orchard in Millington, TN) we hopped at the chance.The orchard was just a short drive outside of the city. And while we had no idea where we were going it was pretty easy to spot once we found this sign -With directions from a helpful young man we headed a bit further down the dirt road and ended up in the orchard. Well, the first part of the orchard. This part had white peaches.
A bit further down the road we also found red and yellow peaches. The trees were heavy with fruit. Picking was pretty easy (just a bit hot - but that is Memphis this time of year).
So, we got our bushel bucket and picked a few of each variety. We by no means filled it up, but we got plenty for the two of us (and they only cost a bit more than four bucks).
It was great to have the carnivore around to reach the little gems that were hiding up high.I was able to pick a few of the low lying beauties myself even if I am vertically challenged. (FYI - if two short people do go, they have a handy gettin' stick to help you shake the fruit from the trees).On our way out, we stopped by the farm's roadside stand where, of course they had pre-picked peaches, but they had so many other offerings.All in all it was a wonderful way to spend an afternoon. We came home with lots of local goodies. And, the peaches were amazing. I loved getting to try the different varieties. I used many in fresh juice drinks and we grilled a few, but they would have been divine in a pie or a cake, if we hadn't just had both recently...not that the carnivore would have minded!

instant insalata

This salad is probably my favorite, especially this time of year when the tomatoes are ripe an juicy. It is also the easiest. And while the carnivore wouldn't touch it with a ten foot pole, he did help grow some of the ingredients.

To make this salad you need these five ingredients:
fresh basil leaves
a small tomato, diced
mini-mozzarella balls
olive oil, just a drizzle
balsamic vinegar. just a splash

Simply toss these ingredients together until well coated. You can also season with salt and pepper as desired. There you have it - instant insalata caprese.

It is light but filling, packing in lots of calcium and vitamin C. Plus, if you grow it yourself you get a little extra satisfaction. I know I did! There is nothing like watching your herbs and veggies grow, picking them at their peak, and then getting to enjoy them just a few feet from where they started as seedlings. Not to mention what you save on the grocery bill - even the carnivore can appreciate that!

menu ideas:
I served this big beautiful bowl up as my main dish one night when the carnivore had fried fish. We both had homemade mac and cheese and sweet buttered peas. It would also make a lovely lunch.

lady and the scamp

The carnivore loves all things meat, of course, but he also loves Italian dishes almost as much. And, while I often indulge his inner meat-eater with things like bar-b-que hot dogs or prosciutto wrapped chicken (what's better than two meats in one bite, right?), I also try to find ways to work in seafood when I can. The best way to do this is to sneak it into an Italian dish. So, recently, I decided to make him shrimp scampi. I adapted these recipes from The Soprano's Cookbook.

First, I began by boiling a large pot of salted water for thin spaghetti for both of us. I then took about 15 medium shrimp that had been cleaned and deveined in advance (there is only so much a girl can do in a day after all) and place them in a skillet. I add about 2 tblsp of olive oil and 2 tblsp of butter. I heated this over low heat while I diced 2 cloves of garlic. I then added the garlic to the pan and tossed the shrimp. I also squeezed the juice of 1/2 a lemon over the skillet as it simmered.

In the meantime, I turned my attention to my dinner. First, I added the thin spaghetti to the now boiling water. I next set up a skillet similar to the shrimp one with the same amount of oil, butter, and garlic. I then tossed in some broccoli florets, slices of squash, and julienned carrots. I again squeezed 1/2 a lemon over the mixture and tossed it in the pan over medium heat. Once the spaghetti was al dente, I drained it and tossed it with a bit more olive oil and some kosher salt. Finally, I chopped some homegrown parsley.

It was then time to make our plates. I piled each of them high with the pasta. I then added the shrimp and veggies respectively. Finally, I topped each with the fresh parsley. Then it was time to enjoy - and boy did we. I served this with a nice crunchy piece of garlic bread. I also topped mine with a bit of grated parmesan cheese. It was a light, but satisfying meal for both me and the carnivore. He hardly even noticed there wasn't any red meat on his plate.

bluefly bread

I don't know about your family, but at our house we are usually flying out of the house in the morning. This stems from the fact that the carnivore and I hate mornings. Trying to squeeze in just a few more minutes of sleep usually means we end up rushing to get out the door. However, we still try to make time for breakfast. As such, I try to bake something at the start of the week that we can grab as we run out the door. Since blueberries were all over the market recently, I made one of the carnivore's favorites, something I like to call bluefly bread.

This recipe is adapted from the Pampered Chef's Recipes from the Heart Cookbook, in which it is called lemon blueberry coffee cake.

The topping is made of 3 tbslp of flour, 2 tblsp of sugar 1/4 tsp of cinnamon, and 1 tblsp of melted butter. Mix these ingredients and set aside.

The batter is made from 1 3/4 cups of flour, 1 cup of sugar, 2 1/2 tsp of baking powder, a pinch of salt, 1 egg, 2/3 cup of milk, 1/3 cup of vegetable oil, 1 package of blueberries (at least 1 cup), and the zest of one large lemon.

To make the bluefly bread, preheat the oven to 375 degrees. Place the egg, milk, and oil to your mixer and beat together. Mix the dry ingredients together in a separate bowl. Then add the dry ingredients to the mixer and stir until moist. Zest the lemon over the batter and mix more. Finally, fold in the blueberries gently. Pour the batter into a greased 9 inch square pan. Sprinkle it evenly with the streusel topping. Bake for about 30 minutes until a toothpick inserted in the center comes out clean. This breakfast bread is delicious fresh, but it is good for days if kept in an airtight container.

This antioxidant and vitamin C rich bread is so good the carnivore usually gobbles up this bread before I can even get a chance to have a slice myself. But, trust me, it is delicious. Plus, while I am still fuzzy headed in the morning, trying to figure out what to wear, whether I have let the dogs out, and how I can grab one more cup of coffee, it is a great thing to have on hand as I fly out the door. Those extra ten minutes of sleep were so worth it!

southern sweet tea with a twist

I am Southern, so that means a few things. I say fixin' to and y'all. I call anyone a minute older than me ma'am. I watch college football on Saturdays religiously, and when I can't I get updates (for example on my wedding day I got text messages on the score of a game while getting ready - in Mexico no less). I answer questions with "yes, sir" and "no, sir" even to people in my own family. I think just about anything is better fried, especially the veggies from the garden in the yard. And, I LOVE sweet tea. I seriously went through withdrawal when I lived in D.C. during law school. However, I also like to mix things up a bit. So here is my twist on a southern classic - citrus mint sweet tea.

Simply brew your tea according to the directions (or for extra points make sun tea). Then while the water is still hot, slice an orange and put it in the pitcher. This is also the time to add in real sugar if you are going full tilt on the sweet tea. About one cup will do. Let this cool in the fridge for an hour or two. Then add in fresh mint (from your herb garden, if you are a green girl) and muddle the mix. You can strain the mint and oranges out when you serve it over ice, or you can just leave them in the glass as I do. If you didn't use sugar you can now stir in any artificial sweetener.

Hope y'all like it!

peachy keen

The carnivore claims he isn't a big fan of peaches. However, when I made a peach pie recently he ate it up. So I thought I would test my luck with another peach dessert. After all, this fruit is such a good source of lycopene and lutein, which are known to prevent hear disease and cancer. Who doesn't what a dessert with those kind of health benefits?

This dessert however, had something else going for it - you make it on the grill. See, in the carnivore's book almost anything is better over an open fire. It must be the primordial man in him that loves to cook stuff over flames.

But, I didn't stop there. To make sure the carnivore would devour it, I added ice cream. There is nothing that man won't eat if there is ice cream along side it. So, here it is - grilled peaches a la mode.

To make this dreamy dish, simply melt two tablespoons of butter. Then add two table spoons of brown sugar to the butter and mix well. Then slice your peaches in half and pit them. (You can also remove the skins if you wish). Toss the peaches in the sugar mixture. Then grill them over low heat for about 3-5 minutes - till soft but not mushy - look for the nice char marks. Serve them will still warm with vanilla ice cream (we like Breyers). Sprinkle the whole dish with a bit of cinnamon and enjoy! I know we did.

chips ahoy

There are people who crave sweets. They love to snack on cookies and ice cream and the like. I am not one of those girls. I like salty and crunchy snacks. Lucky for me the carnivore does too (although I am sure he would take the sweet stuff if it was offered). So, the other day we decided to combined or shared love for savory snacks by making our own potato chips. I know what you are thinking, is it worth the effort? And the short answer is yes, yes it is.

But how does one go about making these sinful tidbits? Well, I am lucky enough to own a kitchen aid mixer (thanks to my mother-in-law and sister-in-law). It not only mixes up batter for cakes and breads, it also has some amazing attachments. To make these chips we used the vegetable slicer. The carnivore actually did the slicing - anything to play with a gadget.


We used a large white potato and sliced it very thin. We then dipped the pieces in a high sided skillet with a generous pour of vegetable oil that was heated until sizzling hot. We removed the chips from oil and drained them on a paper towel. We topped them with kosher salt and freshly ground pepper. You could even add a little white vinegar or chopped chives if you like.

It was really that simple. Plus, this way we knew there were no strange additives like in most bags of chips. And, they tasted amazing - crispy, crunchy, and salty - just like I like my snacks. Chips ahoy!

menu ideas:
These would be great with a gourmet hot dog or an inside-out cheese burger. Of course, remember to have veggie versions of both of the above. These are also nice as a snack on their own.

spiraling out of control

It is no secret the carnivore and I like different things. There are, however, a few things we both love - like cheese and bread. This nifty dinner not only works in these things we hold near and dear, but it is also super quick. (Plus, you can adjust it be either vegetarian or carnivore friendly.) It is a wonderful way to throw together a meal in minutes on those days when the rest of your day has been spiraling out of control.


Start with a roll of 4 regular Pillsbury crescent rolls. Unroll them and divide the rolls in half leaving two triangles connected. You should have two rectangles. Lightly flour them and a rolling pin. Flatten the rectangles out some. Then place them on a greased cookie sheet. Top each with your chosen ingredients. This night we both had swiss cheese. The carnivore also had deli ham, while I had vidalia onions and basil. Once filled roll the reactangles. Then bake these beauties according to the directions (usually a little more than ten minutes at 375 degrees). Remove from the oven while golden brown and serve while hot.

They are buttery and satisfying. Plus, you can vary this recipe to suit anyone's tastes or dietary restrictions. Oh, and as you can see they take little time to make. This is a great meal for those nights you work late and need to through something together quick. I promise they will stop things from spiraling out of control. Nothing like a super with some of your favorite things (like cheese and bread) does the trick faster - except maybe a meal that is ready in minutes. And, this will do both.

menu ideas:
We serve these with other readily available/easy to make veggies (for the nights I don't want to think about dinner) like sauteed green beans and boiled potatoes.

an apple a day

Most days I have no idea what the carnivore has for lunch. I assume it isn't very healthy. I, on the other hand, probably have my healthiest meal of the day at lunch. Often it involves a salad. And, I am constantly trying to come up with new salads to keep my lunches interesting. Here is my latest concoction, inspired by that old saying an apple a day keeps the doctor away.

It certainly is healthy if nothing else. The apples pack in lots of fiber and vitamin C. The pecans give you fiber and iron. And, of course, the leafy greens give you vitamin A and the parmesan provides you with calcium.

Convinced it is good for you yet? Here is how I make it. I start with a base of organic mixed baby greens. I then top them with a small handful of pecans. I slice 1/4 of a green apple. I sprinkle this with sliced parmesan. Finally, I make a spicy sweet dressing by mixing equal part horseradish and honey djion mustards. Delicious! And of course, healthy too, not that the carnivore would ever know...

when in rome...

A few years ago, the carnivore and I took a trip to Rome. Before we left, he enforced an edict - I was not allowed to say, "But we just had just had Italian food." See, the carnivore could eat Italian every night of the week. He has a strong Italian genetic background, so it is no real surprise. I, on the other hand, like it about once a week. So sometimes I compromise and make him an Italian main dish, while I indulge in something super vegetarian - like spinach patties. On this night, I attempted to recreate his favorite meal from Rome and probably ever, saltimbocca (he's exact quote was "I could die now that I have eaten this.") Tricky, I know, but I thought I would give it a shot anyway. The carnivore actually found this recipe at Whole Foods.

For this Roman style chicken you will need:
4 boneless, skinless chicken cutlets
Salt and black pepper
8 thin slices prosciutto
8 sage leaves, more for garnish
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Lemon wedges

To make the chicken, start by sprinkling each cutlet lightly with salt and pepper. Then top each breast with a slice of prosciutto and a few sage leafs. Next you place the chicken cutlets between 2 sheets of waxed paper and gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken, with a rolling pin. Then spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm. Then add the wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again. Remove the pan from the heat and swirl in remaining tablespoon of butter. Add in a bit of salt and pepper, and then pour over the reserved chicken breasts. Serve immediately with lemon wedges.

The carnivore ate it up. I mean, it does have two kinds of meat on it. And while I know it probably doesn't hold a candle to his meal in Rome, I know it satisfied his Italian craving for at least a few nights.

menu ideas:
For the carnivore, I served this saltimbocca with sauteed green beans and hashbrowns (because they aren't just for the breakfast plate people). I made spinach patties for my main dish with the same sides.

summer sunrise muffins

I am not a morning person, neither is the carnivore. But, there are some things that will get us out of bed. For me it is coffee. For the carnivore it is bacon. There are some other things (which are a little better for us) that may not get us up, but they do make our mornings a little better. Take these summer sunrise muffins, for example. I found this recipe at crepes of wrath.

To make these morning glories you will need:
1/2 cup granulated sugar
zest of 1 orange
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
about 1 cup chopped strawberries

Start by adding the orange zest into the sugar. Then mix in the dry ingredients. Next, add in the rest of the wet ingredients until combined well. Finally, fold in the strawberries. Fill up your silicone muffin cups with the batter. I then topped each muffin with a 1/2 of a strawberry since I had some left over. Bake at 400 degrees for about 20 minutes. Let them cool in the pan for about 10 minutes and then turn them onto a rack for another 5 minutes.

They are wonderful when warm, but are fine the next day at room temperature. They not only pack in lots of vitamin C, but they taste delicious. The grainy texture is great. And, it is almost like they have little bits of strawberry jam baked inside. And, the hint of orange gives them depth. They make mornings seem a little more sunny, even for those of us who aren't morning people.

beach trip in a blender

When the carnivore and I went to Mexico this summer we had lots of fruity drinks made from the cheap liquor and fresh fruit we bought at the ginormous walmart. Ever since then I have been missing both the beach and these drinks. So when I saw mangoes for sale at my local market I decided to take a trip back to the beach with my blender. It is not as good as going to the beach, it isn't bad either.


For this mellow mixture you will need:
1 banana, sliced
1 mango, peeled and cubed
1/2 cup of rum
several ice cubes
the juice from 1/2 lime
lime wedges for garnish

Simply blend the ingredients until icy and smooth. Then top each glass with a lime wedge.

I should say for those inquiring minds that I peel and cube my mango with the hedgehog technique. In other words: Slice off the the flat sides of the fruit. Get as close to the flat seed as possible. Using a sharp knife, score a crosshatch or tic-tac-toe pattern into the flesh of the fruit. Cut to, but not through, the skin. Holding the edges in you hands, press the skin with your thumbs to turn the slice inside out. Bite size chunks of fruit will extend from the skin, ready for you to scoop off with a spoon.

So if you see a mango at your market, don't be intimidated. Grab one and then get your blender ready. You are closer to the beach than you think.