Honey-Balsamic Mahi
June 26th, 2011Mahi is a popular fish down in Florida. Many restaurants often serve local Mahi.
Here’s an easy recipe you can create in your home. (more…)
Make Your Vote Count At The Grocery Store
June 21st, 2011Have you ever considered that each item you put into your cart and purchase counts as one vote? So you may vote several times in one trip to the grocery store.
Now take a look at your cart and what do you see? (more…)
Leafy Green & Blueberry Salad with Homemade Citrus Dressing
June 20th, 2011Add color and seasonal flavor to your salad with blueberries. Now in season! They are abundant, cheap, and tasty.
For a simple side to any meal, toss together your favorite leafy greens with blueberries. A homemade dressing gives the personal touch to your dinner guests. (more…)
Sunday Roast Chicken
June 19th, 2011Sunday’s are a great day to roast a whole chicken for a late lunch or early dinner. Chicken typically takes 30 minutes per pound to cook at 350 degrees in the oven. Start by prepping baking pan with a layer of onion slices that the chicken will be placed on top of, a few fresh basil leaves, and lemon slices. (more…)
Fresh Florida Figs
June 16th, 2011Florida figs are now in season! Don’t miss your chance to eat these locally grown, healthy, and delicious treats. If you have a friend with a fig tree, you’re in luck!
Figs are a healthy source of fiber and the important minerals magnesium and potassium. They also contain vitamin A, C and B Vitamins. (more…)
Buckwheat Galettes Part 2
June 13th, 2011Homemade buckwheat galettes were a success, as seen here! Several were leftover so they made an appearance in another meal. This time the filling was leftover easy marinated skillet chicken, hummus, and shredded cheddar cheese.
Lay galette flat on plate, spoon hummus on first, then layer chicken and cheese. My husband loves cheese, (more…)
Easy Marinated Skillet Chicken
June 12th, 2011Some weeknights dinner needs to be ready in about 20 minutes. Here’s a simple chicken recipe that can be ready in a snap.
I knew chicken was on the menu so I took my Murray’s chicken breasts out of the freezer to thaw in the fridge all day. I cut up the chicken into strips for faster cooking time then tossed in olive oil, red wine vinegar, smoked paprika, garlic powder, and sea salt. I let the chicken marinade on the counter for about 10 minutes. I didn’t want to let it marinade in the fridge because it would be cold when I was ready to cook. If you have time to marinade for more than 30 minutes, I suggest covering the chicken and putting into the fridge. (more…)
Buckwheat Galettes
June 10th, 2011We spent Memorial Weekend in Key West and had a wonderful breakfast at this lovely French Café, La Creperie. Sweet crepes and organic buckwheat galettes were featured on their menu. We had heard of crepes but never galettes, they were heartier and went well with savory fillings.
We decided to make our own when we got back home. (more…)
Powering Through a Workout
June 6th, 2011This morning I needed to complete a training run and was not really in the mood for a workout. I wanted to plan out meals for the week and head to the grocery store. But, I knew that not working out in the morning would significantly decrease the chance that my workout would happen today. So what did I do? (more…)
USDA Food Pyramid Traded in for Food Plate
June 2nd, 2011Today, the USDA phased out the USDA Food Pyramid in exchange for a Food Plate, called My Plate. They also created a new website in support of this initiative, http://www.choosemyplate.gov/. This will replace the MyPyramid.gov website that was developed for the USDA Food Pyramid of 2005. This new design is meant to be more straight forward and (more…)
