1. Instead of counting your calories, make your calories count

  2. Morrocan-Style-Tilapia with Parsley Quinoa and Rainbow Chard
    Cajun Styl Tilapia over Sauteed Kale

    All you need is RUB

    When it comes to fish, nothing beats a good rub. 

    1 fish. 2 ways.

    Day 1: Morrocan Style Tilapia, with Parsley Quinoa and Rainbow Chard

    Day 2: Cajun Tilapia with Spinach Kale Sautee


  3. I bought a slow cooker a couple months ago envisioning coming home to a hot meal after work, without having to actually cook (or clean). While it is awesome to be able to “set it and forget it” as they say, there is some additional planning involved before you can throw it in the pot. Needless to say, I haven’t used it quite as much as I thought I would.  

    But this week I put it to good use and made some amazing 3 bean Turkey Chili

    1 medium onion

    2 cloves of garlic

    1lb - 1.5 lbs of ground lean turkey

    2 cans of Fire Roasted tomatoes (in their juices)

    1 6 oz can of diced green chilis

    1 or 2 chipotle peppers in adobo, roughly chopped

    Chicken stock approx 6 cups

    Olive oil

    3 cans of beans ( I used Kidney, Great Northern, and Pinto)

    1.5 cups Frozen fire roasted corn (trader Joes)



    2 tbl Chili Powder ( I used Ancho chili powder, and chipotle chili powder, feel free to use whichever kind you prefer)

    2 tbl dried oregano 

    1 tbl cumin

    1 tbl coriander

    1 tsp cinnamon

    2 tbl smoked paprika

    For Garnish:

    2 tbl chopped green onions

    Grated monterey jack cheese 

    Dollop of sour cream

    Sliced avocado

    Tortilla chips (if you like the extra crunch)

    Heat 2 tbl of olive oil in large pot, add onions and cook on medium until soft and tranluscent, then add your chipotle peppers continue cooking, stirring occasionally for another minute or two. Add garlic and cook until fragrant. Turn off the heat.

    Combine green chilis, fire roasted tomatoes (in their juice), spices, corn and turkey onion garlic mixture. Drain and rinse your beans, and add to pot ( I didn’t use the full 3 cans of each, feel free to use whatever amount of beans you prefer). Add enough chicken stock to cover all the ingredients. 

    Set it (to low) and forget it (for about 6 hours)…..

    Slow cooking is awesome because it allows the ingredients to fully develop their flavor, intensifying the dish as a whole. The difference between cooking at low temps on a stovetop vs in a slow cooker is the amount of liquid lost in the process. On a stovetop you lose a considerable amount through steam, and in a slow cooker, you lose none.

    Thicker chili: If you find that at the end of the 6 hours, your chili tastes awesome but you want to thicken it up, pour the chili (carefully) into a stock pot and simmer, uncovered, at medium heat for 20 minutes or so. This will cook off that liquid that we didn’t lose during the cooking process and thicken it up a bit.

    Serve chili in bowl garnished with green onions, jack cheese, sour cream and sliced avocado. 

    Enjoy what you crEATe!



  5. Chasing the last days of summer with (Slightly over) Grilled Peaches.
    feelin kinda fancy, I whipped some heavy cream which I infused with vanilla beans.
    While many might favor mint as the obvious garnish…, I chose basil for two reasons.
    1: I love the combo of grilled peaches, buratta and basil - so I figured this would work just fine;
    2: I was out of mint
    Do what you can with what ya got
    I’d say I did pretty well.


  6. "All kale Caesar" Rainbow Kale (whole foods) lemon basil quinoa, dried cranberries and avocado lightly dressed in a homemade Caesar


  7. Tacos any day but tuesday… or thursdays. 

    Kitchen rules: Dish of the night, and day of the week cannot star with the same letter. No Taco Tuesday. No Meatloaf Mondays, or Tortellini Tuesdays. Too predictable.

    So I waited till wednesday to make Chipotle Chicken Tacos and Spicy Kale salad with roasted corn and black beans.


  8. dinner for one: whole-wheat burrito with sauteed kale,garlic-cumin pinto beans, and turkey chorizo topped with jack cheese, chopped cilantro and sliced avocado; served with mexican caesar salad