Archives for category: January 2011

Recently when I was at a local grocery store, I stood staring at all the bulk dry food for sale- you know all the rice, lentils, and flour you can buy by the pound. The nuts and berries section all looked so good that I wanted to put them all into one bag and just buy that. It was then that I realized- that I should just combine all of my favorites- genius discovery, huh?

Just buy your favorite dried fruits and nuts to concoct your perfect crunchy snack. To keep it healthy don’t overdo it on the nuts- balance out your mix with dried cranberries, raisins, and coconut flakes. You can even use granola instead of nuts to get the same crunchy texture.

I tend to hold onto cool mason jars (like from spaghetti sauce) and am always trying to think of cool things to do with them- and this is the perfect use!

Grocery list:

1/4 cup raw, unsalted & nonroasted slmonds
1/4 cup raw cashews
1/4 whole dried cranberries
1/4 cup raisins
1/4 cup Chocolate Chips

I threw everything into a big bowl, tossed them around and then filled up the mason jar. So easy!

What are your favorite trail mix’ins?


This super classic soup is super easy to make. And there’s no question- we all have these ingredients lying around the fridge. The real question here is- do you say tomato? Or tomahtoh?

Grocery List :

1 can diced tomatoes
2 big vine-ripe tomatoes- chopped
3 cups vegetable broth (or chicken broth)
Some onion- chopped
Some garlic- minced
1 stalk celery- chopped
1 carrot – chopped
Lots of Fresh Basil
Salt n’ Peppa
Some olive oil

Heat olive oil, garlic, onion with celery and carrots in a pot.

Add broth, can of tomatoes, chopped fresh tomatoes and salt n’ peppa.



Reduce heat.

Simmer 20 minutes.

Add basil and stir.

Blend soup in food processor (this makes it creamy and delicious.)

Serve immediately with a hot, flaky grilled cheese!

Sweet 'Tater and S'crimp Chowder

With all of Georgia trapped under 6 inches of ice & snow, with nothing to do but attempt to out-sled 10 year olds- this is perfect to warm up with. It’s super easy to make, packed full of fiber, and really, you can substitute the vegetables with your favorites. The corn, bell pepper, tomatoes and s’crimp give this a Tex Mex taste- use less broth and top with some cheese to turn this into a fajita filler!

Grocery List:

3/4 pound large s’crimp
1 tablespoon olive oil
1 cup chopped scallion/green onion
1 tablespoon minced garlic
2 tablespoons flour
1 14.5 ounce can stewed tomatoes
1 cup low-sodium vegetable broth
2 cups diced sweet potato
1 cup frozen corn
1 cup diced green pepper
1/4 teaspoon black pepper
1 tablespoon thyme leaves & sprigs

In a medium saucepan, heat oil over medium-high heat.

Add 1/2 cup of the scallions and the garlic and cook, stirring for 10 seconds. Stir in flour, stirring for 5 seconds. Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to boil.

Add potato, corn, green pepper and black pepper. Return to boil.

Cover, reduce heat to medium-low, and simmer for 10 minutes or until potatoes are tender.

Add shrimp and thyme leaves, raise heat to medium-high, and cook, stirring for 3 to 5 minutes or until shrimp are just cooked. Garnish with remaining 1/2 cup scallions and thyme sprigs, if desired.

Adopted from Shape Magazine

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