February 27, 2015

kale and coconut stir fry


Today was a crazy day, and I was kept busy with cleaning, laundry, kids, etc. etc. etc.  The usual chaos that is my life!  However, I will say that the sight of the sunshine was much needed after the last few days of rain, sleet, and snow flurries plus it made for a beautiful run this morning though the park.

This dish was such a great ending to the day when we all gathered around the table.  It's not everyday that you find cilantro and lime in stir fry, let alone coconut.  I started with something traditional but wanted to mix it up a little, so I decided on adding in the Caribbean notes of coconut, lime, and cilantro.  It all came together perfectly!  The rice can be made earlier in the day, which I always find helpful and then the vegetables can also be prepped ahead of time to make the dinner time rush a little easier.  Don't skimp on the limes, I personally think they make this dish what it is.

waffles with eggs, bacon, and spinach


Need an idea for your Saturday morning?  Here it is. 

I love waffles, and since there are so many ways to eat them, I am always coming up with new ways to serve them on those special mornings when they are on the menu.  Here is a simple way to dress them up and since it is one of my favorites, I thought I'd share it with you! :)  My favorite part... the sweet and salty together.  I'm kind of a sucker for those two, add in the runny egg, fresh spinach, and you have Saturday morning paradise.

February 26, 2015

Grocery List- Week 25

Meals for the week:

-slow cooker potato and white bean chowder
-chicken and grits (tofu or tempeh can by substituted for the chicken)
-kale and coconut stir fry

  • 4 large potatoes
  • 2 carrots
  • 2 stalks of celery
  • 9 garlic cloves
  • 1 bunch fresh parsley
  • 3 bunches green onions
  • 2 cups thinly sliced vegetables, bell pepper, zucchini, or carrot (for the stir fry)
  • 2 bunches kale (preferably Lacinato but curly green is good, too)
  • 2 limes
  • 1 bunch fresh cilantro 
  • 1/2 teaspoon Cajun seasoning (I used my Cajun blackening seasoning)
  • 1/2 cup flour
  • 2 cups stone ground grits
  • 1 1/2 cups unsweetened coconut chips or flakes
  • 2 tablespoons coconut oil or olive oil
  • 4 teaspoons Bragg's Liquid Aminos or soy sauce
  • 4 teaspoons chili garlic sauce or sriracha
Pasta/Rice/Beans/Canned Goods
  • 6 cups organic chicken broth or water (for the chowder)
  • 32 ounces organic chicken broth 
  • 1 cup white beans (navy, lima, or northern)
  • 4 cups cooked and chilled brown rice

  • 1 cup milk (optional, for the chowder)
  • 1 cup grated cheese (any kind, optional for the chowder), for serving
  • 4 eggs
  • 1/4 cup butter or olive oil (to fry the chicken)
  • 2 pounds organic boneless, skinless chicken breasts

February 25, 2015

singapore hawker noodles with coconut


Street food vendors all over Southeast Asia offer versions of this delicious cold rice noodle dish.  In fact... I love it so much that I am making another cold noodle dish also inspired by the street vendors next week that I will share with you all soon!

Double it if you are a family that packs lunches, because I was actually up making more after dinner for the next day (I didn't think ahead and make extra)!  Even my kids LOVED it, however, I will say that if they are sensitive to spice you may want to wait to add the sriracha until you have divided up the sauce.  Just make sure you blend it into your part of the sauce, verses adding it on top at the end, because it is essential to the flavor of the sauce. 

This would also be a great dish for chicken, just swap it out for the tofu in the recipe.

February 24, 2015

butternut squash chipotle chili with avocado


With the cold temps and snow falling (at least over most of the states) something warm and hearty sounded good for dinner, and what could be more perfect than chili and cornbread?  Squash are perfect for autumn and winter, not to mention delicious, but it can seem challenging when figuring out how to use them.  This recipe takes a classic and puts a vegetarian spin on it.  Want to add a meat?  You can easily add shredded chicken or ground beef during the last few minutes of cooking.  I finished it off with roasted seeds that I had scooped from the squash, drizzled with olive oil, salt and peppered, and then broiled until brown.  I usually opt to use them instead of throwing them away but that's because I LOVE roasted seeds of any kind.  It's up to you!

February 23, 2015

homemade granola bars

dark chocolate coconut granola bars shown

I have made these multiple times and they never disappoint, so I figured it was time to share this recipe with you.  There are so many different combinations of flavors you can make, and I have given you a few ideas to get you started. :)

PS... If you have to pack a snack for your child at school... these are perfect!  After cutting them, I put them in snack sized baggies and store them in the cabinet, making them a quick go to each morning. 

February 21, 2015

avocado dip with beans and corn


Besides being delicious and amazing, the best part about this dip is that the acidity in the salsa helps the avocado from browning as quickly as guacamole, making this dip perfect for parties or an appetizer.  I love guacamole but the fact that it browns limits when I can make it. 

This dip is delicious with tortilla chips, on top of a quesadilla or burrito, on a veggie sandwich (those of you that love Earthfare and have had their veggie sandwich from the deli know what I am talking about), on a wrap, etc.  So make a double recipe for dinner and you'll have some for lunch the next day!:)

February 20, 2015

chicken and grits


This is so southern and so good!!!  Usually you see shrimp paired with grits, but I wanted something with chicken, since I had a couple of pieces that I wanted to use, and came up with this.  Grits are great when craving a comfort food, plus they cook quickly and take no prep, making them a great choice for a busy weeknight. 

February 18, 2015

korean bbq bowl with quinoa


Combining BBQ and Asian... what could go wrong?  Two of my favorite foods, although I feel like I might always say that or maybe I just have a lot of favorites:), together in a bowl with quinoa.  Perfect.  Since I have to pack 4 lunches eat day for my husband and kids, the best part might just be how delicious this is the next day.  I even managed to save some for myself (as you can see at the bottom of the recipe), which actually had me looking forward to lunch, and if you are a stay at home mom or dad you totally get how monotonous it can be!!

This would also be equally scrumptious with chicken instead of tofu... just swap them out in the recipe! 

February 17, 2015

cucumber raita


This is an Indian staple and a must with the regional dishes.  The sauce is cool and balances out all the flavors that are usually in Indian food.  This sauce is simple to make, and most of the ingredients you will have on hand.  Most recently I made this to go with roasted cauliflower curry with greens and quinoa and it was amazing!!!

Nan bread is used to dip in the raita and it can be purchased at your local grocery store, usually by the flat breads and pita pockets. 

roasted cauliflower curry with greens and quinoa


With Indian food being my favorite, this dish turned out to be right up there in the top 10 dishes that I have made.  There are so many flavors coming together, which is part of what makes Indian and Thai food unique, and yet they are harmonious.  The sweet raisins really set off the curry flavor and the crunchy onions on top give the texture diversity.

I almost always serve Indian with cucumber raita and nan, so check out that recipe and don't forget to add them to your grocery list!

February 15, 2015


For those of you that are viewing this on a mobile device... I have tried to make it a bit easier to navigate by adding the recipe categories at the very bottom of the page.  You will see resources and a drop down menu, recipe categories is one of the options.  Hope this helps! :)

zucchini noodles with shrimp and almond pesto


I'm not sure there are words to describe these "noodles".  They are absolutely delicious!

The herbs give this dish a fresh flavor and with the almonds, make for a very healthy pasta recipe.  Grilled shrimp would be perfect for this recipe, unfortunately we are currently without a grill so mine are done in a skillet, but that would "put the icing on the cake".  If you would prefer chicken I would recommend taking a chicken breast, season heavily with salt and pepper, cook in a skillet (or grill if that works) over medium-high 3 minutes per side until well browned, reduce heat to medium and cook until done.  Thinly slice the breast over the noodles.  

Eating this recipe last night I told my husband that it reminded me of a summer evening, after playing outside all day.  These "noodles" are just light, refreshing, and full of flavor.  If you have extra pesto (or you can double it to ensure you do) pour it over a wrap for lunch, pizza, or vegetables.  It will keep covered in the fridge for 5-6 days.  

February 14, 2015

Happy Valentine's Day


I hope everyone has a wonderful Valentine's Day!!!  Post a comment with how you made your heart shaped creation or send me a picture and I'll share them... eat.pray.juice.blog@gmail.com :)  I'd love to see what you come up with!!!

February 13, 2015

slow cooker corn and red pepper chowder


I promised slow cooker recipes and here is another one... although I just realized they are pretty much all soup... so maybe I work on that!?

When I usually come across corn chowder recipes they are cream based, which makes them rich and less healthy than a broth based soup.  This chowder only uses a cup of milk, which can be almond or soy, and the rest is vegetable broth.  It gets it creaminess from the potatoes, which in my book also gives it a wonderful flavor to accompany the corn.  The crunchy onions and red pepper on top makes a nice contrast to the soup and the onions lend themselves to a fresh flavor.  Cilantro would also be a great addition to this soup, spinkled on top... next time, looks like I will "have" to make this again!:)

February 12, 2015

Grocery List- Week 24

Meals for the week:

-slow cooker corn and red pepper chowder served with tortilla chips or cheese quesadillas
-zucchini noodles with shrimp and almond pesto (you can use chicken instead of shrimp if you prefer) served with a crusty french baguette
-roasted cauliflower curry with greens and quinoa served with nan and cucumber raita

  • 2 large yellow onion
  • 2 red bell peppers
  • 3 medium gold potatoes
  • 4 ears of corn (4 cups frozen sweet corn can also be used)
  • 3 garlic cloves 
  • 1 package of fresh basil 
  • 1 bunch of fresh parsley 
  • 1 package of fresh mint 
  • 1 lemon 
  • 6 zucchini
  • 1 head cauliflower
  • 5 ounces baby kale or spinach 
  • 1 bunch of green onions 
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground turmeric
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon curry powder 
  • 3/4 cup slivered almonds
  • 1 1/4 cup olive oil
  • 3 tablespoons coconut oil 
  • 1 tablespoon cider vinegar
  • 1 1/2, 14 ounce cans coconut milk (21 ounces total)
Pasta/Rice/Beans/Canned Goods
  • 32 ounces vegetable broth
  • 1 1/2 cups quinoa

  • 1 cup milk (for the chowder, soy or almond milk may also be used)
  • 3/4 cup grated parmesan cheese
  • 1 1/2 pounds wild caught shrimp, shelled and deveined
  • 1/2 cup raisins

February 09, 2015

slow cooker chipotle black bean soup


Up until two years ago I had never had black bean soup.  Why?  Not sure.

Growing up we lived on the staples: spaghetti, roast of all types, casseroles, fish sticks (oh the memories, I just had to add that one), stews, etc.  You get the picture.  It was your traditional food, nothing to spicy, crazy, or life changing.  That is not to say that my mom wasn't a great cook, she was and still is, we just didn't leave our "box".

Since I began cooking and diving into the adventurous, culinary world of new flavors, ethnicity, and taste I found this.  I can't even explain how many times I have made it since then.  It is simple.  So simple.  This soup has more flavor than I would have thought possible from just looking at it.  My favorite part is the chipotle chilies, and in my book they make this soup what it is.  The next best part are the garnishes.  You can add whatever you would like and have on hand.  There are so many possibilities!

February 07, 2015

spaghetti squash with fresh tomatoes, olives and capers


Today was a beautiful, sunny day in Georgia.  What better way to enjoy it then to head to the park with 3 excited children, 1 husband, 1 dog, and 3 scooters.  We all LOVED the warm sunshine!  

I usually plan the meals a week ahead of time on the Thursday beforehand, but the weekends can be spotty so I usually leave them open.  That's good and bad, bad for tonight because I had nothing planned... and let's be honest with the beautiful weather I didn't want to spend all day in the kitchen.  

I decided on this veggie pasta dish because it is so quick to make.  While the squash cooked I was able to play with the kids, and then it only takes 15 minutes to throw together.  This would also be a perfect dish for a busy weeknight when you don't want to end up at a drive-thru (the squash can be made ahead of time).  Plus it's delicious... like I'd order it at a restaurant delicious.  Did I say how good it was?  

February 06, 2015

chili lime shrimp over quinoa


I recently bought a rice cooker and turns out it is pretty much one of my best kitchen decisions yet.  It not only cooks rice, but also grains like quinoa and barley, quickly and perfect.  Every time.  I held off for a long time, going against the advice of my sister, because let's be honest... I have PLENTY of kitchen appliances.  However, this was one that I'm glad I purchased!

This shrimp dish is quick and easy to prepare (there are only 7 ingredients!), plus delicious, making it perfect for a busy weeknight meal. I would prefer fresh peas, but since they are seasonally unavailable right now, I opted for frozen peas and they did the job.  If you don't like cilantro, parsley would also be delicious in the quinoa, so swap them out!

Oh, I also added numbers to the steps in my recipes... hope they make following the directions a little easier and if you print them out without the pictures they will be more organized.  If you know me... I LOVE to be organized.  So you're welcome!

February 04, 2015

slow cooker sweet potato lentil soup

I promised more slow cooker recipes and here you go.  It is so satisfying to throw ingredients together, come back 5 hours later, and dinner is ready.  Plus, it leaves your house smelling so homey and delicious!  

This soup is everything that soup should be during the winter.  It is reminiscent of my childhood days when my mom would make stew and let it cook all day.  We would come in from playing, chilled to the bone, and all come around the table as a family with warm stew and fresh bread.  Plus, this soup is healthy since it's chocked full of lentils, sweet potatoes, and other veggies.  I served it with grilled cheese but it would also be wonderful with a crusty baguette.  

February 03, 2015

fajita quesadillas


The flavor of fajitas is my favorite when it comes to Mexican food.  So... after a little tweaking I think I finally came pretty close to figuring it out.  Plus you can use this recipe to make steak, chicken, or tofu fajitas... I just happened to put them in a tortilla this time!

February 01, 2015

baked kale and chicken pasta

Mmmmmm.... so good!  I had some leftover smoked chicken just waiting to be used and here was my chance.  It was wonderful!!!  Another idea?  Go to your local grocery store and grab a rotisserie chicken.  An even better idea?  Let the kids pick the meat off while you prep everything else!  This pasta is so versatile and you can adjust what you add... so use your imagination! :)