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Mahi Mahi-cooked

January 30, 2015

Hungry hungry for mahi mahi

By: Leanne Ely   Do you ever enjoy this ocean predator? Because I think that mahi mahi deserves a place in your kitchen on a regular basis. Also known as dolphinfish (but it’s not a dolphin, don’t worry!) this mild, sweet fish has a very firm flesh that makes cooking it an absolute breeze. Whether… Read more

Crispy bacon strips

January 27, 2015

Achin’ for some bacon?

By: Leanne Ely   It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh? Today’s focus is on: BACON The Chinese started enjoying salted pork bellies in 1500 BC. The Romans and the Greeks also… Read more

Avocado

January 23, 2015

Who else “Hass” to have a daily dose of avocado?

By: Leanne Ely   If I could be married to a food, avocado might be the lucky guy. So delicious and healthy, this tree fruit (also known as the Alligator Pear) is not only an incredibly high quality source of fat, but it’s also very versatile. I enjoy avocado on its own with a simple… Read more

Lettuce in a pot isolated on a white background.

January 22, 2015

Grow your own lettuce bowl indoors

By: Leanne Ely   I don’t know about you, but I have a really hard time buying produce that I can easily grow myself. At my house, we eat a lot of salad. As many of you know, I serve a large green salad with almost every meal that goes on the table. All of… Read more

Horseradish

January 20, 2015

Check out this rad root – Horseradish!

By: Leanne Ely   Horseradish is the perfect condiment for dipping roast beef, a key element in a zippy seafood sauce and a secret ingredient for an extra spicy Bloody Mary but it’s so much more! This terribly ugly root vegetable is as rich in health benefits as it is pungent in flavor. Pressed against… Read more

sauerkraut - Sour cabbage -  on wooden bowl with bay leaves

January 19, 2015

Fermented Foods: A Primer!

By: Leanne Ely   I think our ancestors would be pretty surprised at how fermented foods seem to have all but disappeared from our dinner plates. Since ancient times, humans around the world have been fermenting their food before eating or drinking it. Wine was being made at least eight thousand years ago. Milk fermentation… Read more

Spices and vegetables on kitchen table

January 12, 2015

Stock your pantry and fridge for Paleo

By: Leanne Ely   When you start looking at Paleo and regular old gluten-free recipes, you may notice that you could stand to do a better job of stocking your cupboards so that you’re not always either running to the market or passing over recipes due to lack of key ingredients. Now, this obviously doesn’t… Read more

Preparing food: cutting a red onion

January 9, 2015

Fight cancer and fungi with this versatile veggie

By: Leanne Ely   I always have at least one red onion on the counter at all times. I adore these purple orbs with their richly colored skins. They look so fabulous sliced on to a green salad, and the great thing about red onions is that you can just slice ‘em and eat ‘em… Read more

chicken10 easy recipes

January 8, 2015

Cheap, tasty & fast!

By: Leanne Ely   Chicken breasts are a great starting point for a delicious and healthy meal. They’re a very lean source of protein and an excellent item to serve to your family on a regular basis. And I promise you that there’s an endless number of ways you can cook chicken breasts so that… Read more

Elegant  holiday table setting with red ribboned gift

December 22, 2014

Christmas Dinner Countdown

By: Leanne Ely   It’s four days until Christmas! Are you ready for your next big feast? With all of the hustle and bustle of the holiday season, it’s easy to forget that we could save ourselves a lot of work the day of by doing more prep leading up to the event. Frankly, I… Read more