Hope You’re Hungry!


I know I haven’t blogged in days, and my excuses aren’t even that great and they are totally selfish. So we’ll just skip all of that and we can be glad that we are all here together now ;).

Are you ready for some yummy food?!!!! I hope so! Grab your foodie notebook, snazzy pen, and a cup of something yummy-it’s recipe time!

GGH Sweet & Savory Salad:

This salad was sooooooo good if I do say so myself, and friends I DO! This gorgeous bed of greens is topped with roasted chickpeas and caramelized onion, fennel, and apples! WOOOO WEEE And it was easy!

Roasted Chick Peas-

-1 can garbanzo beans (chick peas) drained, rinsed and patted dry

-1 1/2 tsp cayenne pepper

-1 pinch red chili flake

-pinch of salt and black pepper

-Extra Virgin Olive Oil (EVOO)

Combine all goodies in a large bowl and drizzle with EVOO. Mix until peas are coated and shiny with oil. Spread peas out on large baking sheet and place in pre-heated 450 oven for about 15 minutes or until golden brown and crunchy.

Caramelized Fennel, Onion, Apple-

-1 large white onion sliced thin

-2 granny smith apples cored and sliced

-1 fennel cleaned, cored and sliced


-Pinch of salt

In a large skillet coated with EVOO, saute veggies until soft. Turn down heat and allow everything to turn golden brown. Stir when needed so veggies don’t stick. Add a pinch of sugar if needed!

Serve salad using caramelized mixture as the “dressing”. I put pita slices with it but didn’t eat them, the salad alone was incredible.

Mexican Fiesta:

The hubby adores Mexican so I try to indulge him as often as I can! This little fiesta includes: Cilantro Lime Chicken Tacos, Tortilla Chips and Salsa, and GGH Sopapillas!

Cilantro Lime Chicken:

Marinade one package of chicken cutlets in the following-

-1/4 cup lime juice

-1/4 cup water

-1 package taco seasoning

-1/4 cup chopped cilantro

Mix all of the goodies together in large bowl, add chicken and refrigerate for at least 30 minutes. Once marinaded, heat large skillet coated with cooking spray and sautee cutlets. Meat should be fork tender and easy to shred once cooked. Place shredded chicken aside, and follow heating directions for shells. Fill shells with chicken and top with fat free cheese. Place back in oven to melt cheese.

For Tortilla Chips:

Cut 5 whole wheat tortillas into small triangles. Heat skillet with EVOO, once oil is hot place tortillas in skillet and allow each side to brown, and allow them to cool. Serve with your fave salsa! We used a can of rotel!

GGH Sopapillas:

Repeat the same steps as the chips, but place triangles on cooking spray coated baking sheet. Top with cinnamon and sugar, bake in pre-heated 350 oven until crispy. Serve warm

Seafood Buffet:

It was such a rainy cold day that I was craving chow-duh or chowda or chowder (depending on where you’re from)! We are a split household in that we like New England Style Clam Chowder and Manhattan Style! And since I leave in a week to go to Manhattan I thought I’d give them some props, thus the Manhattan by way of Rhode Island Chowder was born!

-3 cans clams (61/2 oz size)

-1 80z bottle of clam juice

-1 cup fat free 1/2 and 1/2

-1 small can tomato puree (sugar free)

-2 tablespoons flour

-1/2 of a white onion chopped

-2 cloves of garlic minced (I use the pre-minced so it’s a heaping tablespoon)

-3 potatoes peeled, cubed and cooked

-Salt, parsley, basil, oregano, and pepper to taste

-1 bay leaf

In a large pot, saute the garlic and onion with a small SMALL pat of butter! (Not Paula Deen size-small). Add in all goodies except clams! Allow pot to come to boil, turn down heat to simmer and add clams and bay leaf stirring often. Allow chowder to thicken and flavors to meld.

Pair with Clam Cake Pop Overs!

2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. SKIM milk
2 cans minced clams (61/2 oz size, only drain 1 can)
2 c. flour
2 tsp. baking powder

Mix all goodies in large bowl and pour into well greased muffin pan. Place pop overs in 350 oven and allow them to bake for about 18 to minutes! Serve warm with chowda!

I hope you guys enjoy these yummies! Ya know it takes me more time to post the recipes then actually takes to cook them….who knew?!

I hope you all have a fantastic week! Get out and get active! Fall is just around the corner so take advantage of the Summer nights while they are still here!

Healthy Wishes, T

My friends at Amazing Grass want to give you a GREAT deal! Simply click on one of the Amazing Grass banners to the right and enter “HEALTHY” at check out to save 15% off of your order!

And if you think that’s AMAZING wait till you see what I have to announce later in the week….it’s a GIVEAWAY with a fantastic new AG product!!!!! And it’s raw, vegan, vegetarian approved….wooo!

So click on any of the AG banners to the right and shop away!

The PHENOMENAL crew at Newhall Coffee created an organization called Coffee For a Cause. I have teamed up with them, and I’m “selling” coffee to raise Autism Awareness!!!! Please click on the logo below, and spread the word! Let’s help other families, let’s make a difference and raise awareness! help me unlock the puzzle!!!

Coffee For A Cause


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