Ready to wake up and tackle the day or refuel after a long hard one with a healthy meal but feel too rushed or worn down to be in the kitchen? I have a delicious 30-minute dish that uses only five ingredients (salt, pepper and olive oil are freebies) and has a happy balance of protein, carbs and leafy greens to give you that boost of good nutrition your body craves.
My recipe for Brisket, Sweet Potato & Kale Frittata is destined to become a favorite in your busy workweek repertoire. It’s also a smart solution for any type of leftover beef and ideal for meal prepping, just pop individual slices in the freezer for a blazing-fast meal later. Continue reading →
When I found out that today (February 22nd) was National Cook a Sweet Potato Day, I got really excited. It’s about time this delicious, nutrient-packed tuber got some attention other than in November. Packed with healthy carbs, fiber, vitamins, minerals and other important nutrients, sweet potatoes are perfect for your plate year ‘round. With at least 16 varieties grown in the U.S., including one of my favorites, the Stokes Purple Sweet Potato, I can’t imagine ever get tired of this vibrant veggie.
Bake, microwave, roast, saute, grill, fry and boil are just some of the ways to cook a sweet potato. Eat them “as-is” with simple seasons or mash flesh to use as an ingredient in soups, side dishes, smoothies, baked goods and more. So, are you wondering just exactly how to COOK a SWEET POTATO? Read on the find out the basic methods and get some of my favorite recipes: Continue reading →
Summer on a stick! My recipe for Spicy Shrimp & Watermelon Kebabs is a salute to so many things I love about the warm-weather season – grilling, shrimp, watermelon, being outside and enjoying my family.
It’s also featured in the upcoming August/September issue of Simple & Delicious magazine (available on newstands July 12th). . . I just got an advance copy!
In the magazine, I mention how much my three boys love watermelon.
It never fails that every time I’m cubing the watermelon for this recipe, the kids start circling around like flies – I swear, they can eat it faster than I can prep it!
This is the perfect, light meal to make for the 4th of July weekend – guests will marvel that you grilled watermelon, and it’s so easy!
By the way, I like to use Wild Caught Gulf Shrimp from www.sizzlefish.com They are already peeled, de-veined and frozen with no additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! These little babies are shipped right to my door in vacuum-sealed in individual serving size packets (8 shrimp per packet) – that allows me to tweak the recipe based on how many people will be joining for dinner!