Peach Cobber Smoothie

Peach Cobler SmoothieIn an attempt to “go healthy” we recently purchased a blender. I figured by having a new blender on the counter we would be more incline to eat healthier. To consume more whole/raw foods and fewer processed ones. It worked! In the last month I have eaten more raw fruits and vegetables than I knew was possible… at least for me.

This journey through the world of the blended, pureed, crushed, and emulsified has been fascinating and exciting. One things I’ve been doing a lot of is making smoothies, and I can say without a doubt, all smoothie are NOT created equal. Lets be honest, some of them are downright nasty. But on the other hand some are fantastic.

Now, I know it’s a little cliché to talk about “going healthy” and then move into smoothie recipes, but what can I say… it’s easy. Not writing about them, but making them. One of the hardest aspects to moving for unhealthy foods to healthy ones is taste! If it doesn’t taste good you’re not going to eat it. And this recipe for my Peach Cobbler Smoothie is fantastic! I hope you enjoy and that it kick-starts you into healthier eating.

Ingredients: (Makes 1 personal size smoothie)

  • 1 cup frozen peaches
  • 1 cup almond milk, add more depending on desired thickness (mike substation ok)
  • 7-9 raw almonds
  • 2 tsp honey (more depending on you level of sweetness)
  • 2 tbsp raw oats

Take all your ingredients and add it to your blender. I start with the peaches, followed by almond milk, almonds, honey, and oats. One thing you will want to watch for is that the honey gets placed in the center so that it does not stick to the bottom or sides.

Blend to your desired consistency, adding more milk to thin it out if you need. I like more smoothies thinner than a Blizzard but thinker Ensure.  Happy Blending!


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Mint Cous Cous with Roasted Vegetables

Cous Cous BlogIf you’re looking for a quick, easy, and versatile dish you can’t find a much better choice than cous cous. It’s limits seem to know no bounds. Served hot or cold, savory or sweet, light or heavy, it can be the perfect side or main course you are looking for. This easy to cook semolina pasta can be made as gourmet or simple as your heart desires.

Now I’m not too proud to admit that for the longest time (really until just recently) I thought of cous cous as a “grain”. At what point that notion was implanted in my brain I have no idea, but there it was until my cous cous related world was shattered when my wife so sweetly informed me that it was in reality a pasta. I had no idea. But as my “cous cous as a grain” world crumbled, a new, wider wold of pasta related possibilities was established.

This Mint Cous Cous with Roasted Vegetables recipe made the perfect addition to a “Mediterranean” themed dinner we had a few weeks back. For some reason, this summer I have fallen in love with simple roasted vegetables. So when given the chance to make a Mediterranean side dish, I made this. I hope you enjoy it as much as we did!

Roasted Vegetables:

  • 2 carrots, pealed and thinly sliced
  • 2 zucchini, cut in half lengthwise then chopped into 1-inch pieces
  • 2 yellow summer squash, (prepared same as zucchini)
  • 2 onions, halved and cut into wedges
  • 2 lager tomatoes, halved and cut into wedges
  • 3 cloves garlic, minced
  • olive oil
  • salt and pepper

Mint Cous Cous:

  • 8oz cous cous
  • 2 cups boiling water
  • 4 scallions, finely chopped
  • 1 lemon, zested and juiced
  • 6 tbsp mint leaves, coarsely chopped
  • 6 tbsp Italian parsley, coarsely chopped
  • olive oil (2-4 tbsp)
  • salt and pepper

You will want to start out by roasting your vegetables as this will take about 15 minutes. Place all the chopped vegetables in a gallon bag drizzle with olive oil and salt and pepper. Shack the back to evenly coat everything. Spread out on a foil lined backing dish and cook on 425° for 15 minutes or until vegetables are cooked through.

While the vegetables are roasting, place the cous cous in a large bowl and mix in the boiling water. Cover and let rest for 7-10 minutes.

Once the cous cous has absorbed all the water, drizzle a little olive oil over it and either with a fork or your fingers, fluff the cous cous. This will make it light and easy to work with.

Add the lemon juice and zest, mixing well. Then add your scallions, parsley, and mint. Again, mix well.

Once the vegetables come out of the oven mix them right into the cous cous and salt and pepper to taste. If the cous cous is not lemony enough for you, feel free to add more lemon juice or anything else you like. Happy Cooking!

Posted in Cold Dish, Dinner, Garden, Herb, Italian, Mediterranean, Savory, Side Dish, Vegetables, Vegetarian | 1 Comment

Lemon Rosemary and Garlic Roasted Chicken

Lemon Rosemarry Garlic Chicken

If there’s one thing I like more than eating great food, it’s cooking great food and having others enjoy it with me. Sharing a good meal with friends and family around the table is one of the highlights of my week. Often chicken is the meat of choice because it is less expensive, heather, and my vegetarian friends have been knowing to eat it from time to time. I still haven’t figure out how that works, but as long as they enjoy it I’m happy.

One of my favorite chicken dishes is Lemon Rosemary and Garlic Roasted Chicken. It is hearty enough to sit next to herb roasted potatoes or light enough go on top of rice pilaf or sautéed kale. This recipe is as easy to make for 250 as it is for 2 and you can use skinless/boneless  or bone-in. Whatever way you choose, you’ll want to make extra for leftovers. I hope you enjoy.


  • 8 pieces chicken (or 1 whole chicken – whole or cut into pieces)
  • 1/2 cup olive oil
  • 1/2 cup fresh rosemary, cleaned and off branch
  • 1/4 cup lemon juice, fresh or bottled
  • 10 cloves or garlic, pealed and thinly sliced
  • 1 lemon, “zested” then thinly sliced
  • salt and pepper

Take the olive oil, rosemary, lemon juice, garlic, and lemon zest, and combine in a large bowl or gallon zip lock bag. Then add your chicken. I use the a bag and then I can squeeze all the air out.

Allow to marinade in the refrigerator for an hour. You can allow it to go a little longer but with the lemon juice you don’t want to let sit too long or it will start to break down your chicken.

Place chicken in an oven safe dish and pour remaining marinade over the top. Salt and pepper then place lemon sliced on top of chicken and bake uncovered at 425º for 30-40 minutes or until chicken is done.  Serve with your favorite sides and enjoy. Happy Cooking!

Posted in Baking, Chicken, Dinner, Fruit, Herb, Savory | Tagged , , , , | Leave a comment