Back to Normalacy



After thanksgiving and being in two weddings in the past 3 weeks, I’m getting back to my healthy. That means more soups/gumbos and salads to combat the wonderful indulgences that the holidays and weddings provide. 

Since I knew what was coming, I had already planted my winter crops and am excited to cook my first mustard green harvest. I’ve also already stocked my freezer with different soups and stews over the past several months, so the work is already done.

My salad crops of arugula, mixed greens and mustards are also nearing harvest. Growing is pretty easy and you can pretty much harvest any young greens for quick salads. 

I’ve been trying my hand at growing everything from tomatoes and peppers this spring and summer to now garlic and turmeric. If you are interested in growing some of your own food, I’d encourage you to start with herbs or indoor micro greens. Both were great starts for me and after conversations with my local farmers, I’ve since expanded to other things and built simple boxes for my crops. Growing can be work depending on how much you are doing, but it’s been so rewarding to eat things I’ve grown myself.

To prepare these greens, I just rinsed, chopped and sautéed them in olive oil with garlic for 5 minutes; simple and tasty.

I’m considering a short spring growing series. What do you think? 🙂

Easy Meal Prep


Prepping ahead goes a long way toward helping you stay on budget and curbing the need for take out under the notion of “I don’t have any thing easy to cook at home.” It’s helpful to always keep a couple of quick cook options stocked in the freezer whether leftovers from a large batch of beans or meat sauce, or pre chopped veggies and seasoning that can be added to your protein of choice. Seasonal vegetables like squash, zucchini and potato can last for several months in the freezer and make an easy breakfast, lunch or dinner meal in a pinch. I’ve added sausage and have also smothered it with onion and garlic to go with chicken. It can also be seasoned a variety of ways to keep things interesting.

A quart size bag makes 2 to 3 servings and a gallon would make roughly 6-8 servings. It’s best to chop and freeze it in your preferred quantity. You can always add bell pepper and/or onion (green, white or yellow) to your mix for added flavor. Personally I prefer a higher ratio of the squash and zucchini to the potato for a higher fiber, lower card ratio.

After thoroughly rinsing the veggies, I chopped roughly a cup to 1 1/4 of squash and zucchini and a 1/2 cup of potato. when adding the onion and bell pepper, add only a cup of the first two veggies to make sure the quart size bag has space.

As some of you may have seen last week, I am attempting to add a videos to support these post. That will be a work in progress :). Please share your thoughts and happy prepping!

A Bit Of Cleansing


Happy New Year to you readers and your families! With the new year upon us and everyone focusing on diets, cleanses and new beginnings, I decided a cleanse with my homemade juice blends, cabbage  and eating my frozen servings of soups, stews and gumbos was a great way to go. I am a huge fan of cooking in bulk and freezing dishes for easy meals when you’re too busy or too tired to cook; in my case, I just wanted easy. This method can also help stretch your budget if you’re like me and still recovering from holiday spending. This has been a week of gumbos and soup with the cold weather, and a variety of fresh juice blends. I brought out my beloved juicer to make veggie and fruit blends. I’ve been on a citrus kick with the many sick bugs floating around the workplace  and green blends with kale and spinach. I’ve gotten produce from the farmers market and Southside Produce, looking for Louisiana items when I could. Since I’ve been sharing the juices themselves in my excitement, it’s only fair that I share a recipe or two. If you do not own a juicer, you can always whip out a blender and strainer or blender and the nut bags to help strain out the pulp. Please share your thoughts and as always, enjoy!

Note: Yes, I amused myself with the names. Each juice has a shelf life of 1-3 days to maximize the absorption of the nutrients and should make 16 ounces depending on the size and juice in the ingredients.

Color Me Orange


  • 6 peeled carrots
  • 1 peeled medium grapefruit
  • 2 oranges
  • glass pint jar or (16 ounce) container


  1. Peel carrots and cut off each end. Set aside for juicing.
  2. Peel citrus by slicing off both ends to stabilize the fruit. Cut the skin off of the fruit in a circular motion, removing the skin and pith (white stuff/inner peeling).
  3. Place the container or jar under the juicer. Add carrots to  juicer and push through until juiced, then juice citrus. Top jar and place in fridge until ready to drink.
  4. If using a blender, process the carrots until smooth then add citrus to the blender. Push the mixture through a strainer or nut bag into the container.



  • 6 peeled carrots
  • 1/4 of a pineapple
  • 1- 1 1/2 gala or Fuji apple(s) (depends on size)
  • 1 orange


  1. Peel and cut off both ends of the carrots. Set aside.
  2. Peel orange by slicing off both ends to stabilize the fruit. Cut the skin off of the fruit in a circular motion, removing the skin and pith (white stuff/inner peeling).
  3. Cut off both ends of the pineapple and cut off the spiked skin. Cut the pineapple in half and then each halve in half. Store the other portions for other juice blends
  4. Cut apples in half and then cut each halve in half. Remove seeded center.
  5. Juice carrots into the container, then juice the pineapple and apple quarters.
  6. If using a blender, follow the steps from the previous recipe.
  7. Store juice until ready to use.