happy fourth…

chia breakfast


In the spirit of trying to be healthy, I’ve taken to eating chia and fresh fruit for breakfast.  And in the spirit of the fourth, I color coordinated my breakfast.

This time last year I think I already had a cocktail in my hand out on a boat somewhere, so this seems like a step in the right (less fun) direction.

Happy Fourth!

nomnom…Roasted Cabbage

Weekends derail my attempts at eating healthy.

There’s always something about margaritas on a sunny patio.  But never fail, come Monday, we are back on track.


I found the recipe for this on one of the various blogs/websites I read daily and have been meaning to make it.  I went to the grocery store yesterday and cabbage was 2/$1.  The Boyfriend pointed out it’s probably because cabbage is so gross.DSC_0009

Anything this simple quickly becomes a favorite in my cooking repetoire.  I made a mix of lemon juice, garlic, olive oil and salt & pepper.  Oven.  Done.


And The Boyfriend is wrong.  Cabbage is not gross.  It’s pretty good.

It’s no Oreo malt from around the corner good, but then again, nothing is.

nomnom…healthy(ish) again


I have been craving mexican food but since we are planning a beach trip, I’ve been trying to hold the queso.  Have I been successful?  No.  But like I said, I’ve been working on it.


But in-between trips to fuel up on tacos, we’ve been trying to eat better.  ‘Eat clean’ I believe is what people are saying.


So I made mexican inspired sliders.  I consider salsa a food group and decided to try my hand on making my own.  Fresh ingredients and all that.

I used the basics, diced roma tomatoes, cilantro, serrano peppers,onion, lime and garlic.  Blender.  Done.


Then found a Whole30 version of sliders on Pinterest (where else), sweet potato bun, grass fed beef patty, scrambled eggs and topped with my homemade salsa.


And my vegetarian version.

Now I just need to find a healthy recipe for nachos and my life would be complete.

nomnomnom…Saturday Breakfast


It’s time to use all the food in the house before I head to the grocery store this afternoon.


Still eating Whole30, I made quick sautéed sweet potatoes, onion, jalapeños with poached eggs on top.

Now off to the grocery store again.

nomnomnom…Edamame ‘Hummus’



Several years ago when traveling in Houston, I had to eat by myself at a sushi restaurant; it was my first time ever eating alone.

And I remember while leaving thinking that I must make for some boring company (I couldn’t even keep myself entertained, I think I read like eight magazines), I also left with a new way to make hummus.


It’s super simple.

Anything where the food processor does all the work and I don’t have to go near the oven is always especially great.


Not to mention it’s Whole30 friendly.

Replace chickpeas with edamame then add lemon, garlic, cilantro and olive oil.

edamame hummus


Foodies…Tortilla Soup


After the absolute diet disaster that was the holidays, with cookies and cocktails at every turn, my body started craving something fresh and healthy.

And some wine.

DSC_0008{fresh cilantro}

Looking through recipe book after recipe book, I finally decided on a whole30 version on tortilla soup.

Super easy, just lots of prep work…


I started with a base of onions, carrots, red bell pepper, roasted poblanos, jalapeño and tomatoes.  DSC_0016

Sauté all together til soft.


Add 4 cups vegetable broth and a little tomato paste, simmer for 20 minutes.  I used a spice blend of cumin, San Antonio chili powder and red pepper flakes.


Of course I had to make a little pico to garnish.  Mine was vegan but added a little grilled chicken for The Boyfriend.


Super delicious and very light.


Oh, and most importantly I got to use my new adorable little owl measuring cups.

Now about that wine…