Sorry for my absence

Its been a long several months. Its nice to see you all were still checking up on me. One thing I have learned in the last few months in CANCER SUCKS. I'm not going to go into to much detail, but too many close to me are dealing or have dealt with this terrible disease. This just leads me to better believe that you have live everyday like its your last. Eat right, get out and exercise, hug more,and laugh often. I will do my best to post recipes and cooking advice, or just babble on more often.

National pack your lunch day

Today is National pack your lunch day. I will be on Fox 45 Dayton and Living Dayton at noon to help you pack heathy and fun lunches and snacks for your whole family.

Fall cooking

Fall is officially here. Its 52 degrees where I am. I love this time a year mostly because Im a sucker for anything pumpkin, and candy corn of course. Around this time of year I like to add things like pumpkin, squash, and heardy beans to some of my favorite dishes to "fall them up" a bit. Enjoy!

Living Dayton

http://wdtn.com/2014/08/15/national-bratwurst-day/ Please check out my my debut on Living Dayton

Summer harvest

There is nothing like going out to your yard and bringing in yummy, fresh vegetables to enjoy right away. I took the fresh sage and flash fried it in coconut oil for 10 seconds.  I immediately dusted it with sea salt. I like to call it adult chips,  but the kids love it as well.

Egg cups

One of the biggest struggles I have when feeding my family is breakfast.  My husband is the biggest culprit of just skipping breakfast all together.  These quick, easy and very healthy egg cups are the perfect solution.  The key to the recipe is the silicone muffin pan. You can add whatever ingredients like, and you do not even need to pre the add ins.

Egg Cups
Torn up spinach (or your favorite greens)
Diced peppers
Diced onions
Egg whites (or beaten eggs)
Cheese
Salt and pepper

Preheat oven to 350 deg
Bake for 25 minutes

Roasted Acorn squash with sauteed beet greens

What a yummy lunch this turned out to be. I love beets and hate to throw out the beautiful greens that come with them. So awhile ago I decided to chop them up and sautee them just like spinach. Im so happy I did because it has turned out to be one of my family's favorite side dishes. Im challenging myself to eat only vegatables today, so after scanning what I had on hand as far as produce, I came up with this dish. I popped a whole acorn squash in the microwave for 12 minutes (poke it a couple times with a knife). While this was cooking I prepped the beets. I cut off the bulbs and washed them thoroughly, wrapped them individually with aluminum foil (you can add a drizzle of olive oil and some s&p) and baked them for an hour at 375°. I did a rough chop on the stems and leaves of the beets and sauteed them in a large pan with just alittle bit of oil. Season to taste. When the squash was done I cut it in half, removed the seeds, and filled one half of the cavity with the sauteed beet greens. Yummy, I had to share with my 4 year old because she liked it so much, good thing there were two halves. The best is you still have your roasted beets to look forward to later. Enjoy!