Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Thursday, October 2, 2025

Mini Vegetable Frittata

  Credit goes to the Diabetes Food Hub at the American Diabetes Association.

Frittata, as they are called in Italy, can be downsized into mini portions for the perfect low carb breakfast on-the-go. This version calls for mushrooms, leeks, and zucchini, but you could make these with any seasonal vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant in the summer, or fennel and roasted peppers in the fall.

Ingredients:

  • 1/4 cup olive oil
  • 1 medium yellow onion (cut into very thin slices)
  • 1 pt shiitake mushrooms (stemmed and cut into very thin slices)
  • 1 large zucchini (diced)
  • 2 small leeks (white and light green parts rinsed and finely chopped)
  • 4 large eggs (beaten until foamy)
  • 8 basil leaves (hand torn)
  • 1/4 cup grated Pecorino Romano cheese
  • nonstick cooking spray

Preparation:

Preheat the oven to 350 degrees F.

Heat olive oil in a large, wide, ovenproof skillet over medium-high heat. Add the onion and saute, stirring occasionally, until softened and golden (about 4 minutes). Add the mushrooms and zucchini, and cook until browned (about 4 minutes). Add the leeks, stir, and cook for another 4 minutes. Remove from heat, and set aside until cooled.

In a large bowl, whisk together the beaten eggs, basil leaves, and pecorino cheese. Add the cooled vegetables to the egg mixture and stir to combine.

Grease a 12-hole muffin tin with nonstick cooking spray and distribute the egg and vegetable mixture evenly into the holes, filling each 1/2-3/4 of the way. Put muffin tin in the oven and bake until the frittata tops are golden and the eggs are set, about 8-10 minutes. Allow to cool slightly and serve.

Blessed be... and happy cooking!

Wednesday, October 1, 2025

Garlic Sprouts with Turkey Bacon & Shallots

I adore Brussels sprouts and their versatility. I decided on a trial run of some new ingredients that were kicking around the fridge and needed to get used. So here you have it:

Total prep time is 15 minutes, so it's a really quick hot and very healthy lunch... (the turkey bacon is 90+% fat free) Or if you're on the go, make it in the morning and pack it - it's really good cold as well.
Ingredients:
  • 1  10 oz pkg frozen Brussels sprouts (fresh are also good)
  • 1 small shallot
  • 1 clove garlic
  • 2 strips turkey bacon
  • Salt to taste
  • 1 tbsp olive oil
Preparation:
Cook the Brussels sprouts in water until almost tender. Keep them firm as they will be going in the skillet later. Mince the shallot and garlic and cut the turkey bacon into small pieces. Sautee these items in the olive oil until the bacon is nicely browned. Add a dash of salt if needed.

When the sprouts are done, drain and then cut them in half. Add to the pan and mix while sauteeing for a few more minutes until the sprouts are partially browned.

Serve as is or with a touch of parmesan.

Blessed be... and happy cooking!

Tuesday, September 30, 2025

Jennifer Aniston Quinoa Salad

Credit for this salad goes to Brittany Mullins at Eating Bird Food

The actual origins of this salad are a bit blurry, but stories surrounding Jennifer Aniston have simply made it hers. Whether you're a fan of Ms. Aniston or not, I can assure you that this salad will delight your senses and make you smile. Enjoy!

Ingredients: 

  • 1 cup quinoa or bulgur wheat, uncooked
  • 2 cups water
  • 1 cup cucumber - chopped
  • ½ cup parsley - chopped
  • ½ cup mint-  chopped
  • ⅓ cup red onion - chopped
  • ½ cup roasted and salted pistachios - chopped
  • 1 15 ounce can chickpeas - drained and rinsed
  • 2 lemons - juiced (about 5-6 Tablespoons)
  • ¼ cup extra virgin olive oil
  • sea salt to taste
  • ground black pepper to taste
  • ½ cup crumbled feta cheese

Preparation: 

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Optionally you can leave chickpeas, pistachios and/or feta on the side so each diner can create their own blend. Another option is to roast the chickpeas for an extra crunch.

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.


Blessed be... and happy cooking!

Monday, September 29, 2025

Chicken & Vegetable Stir Fry

 Inspired by a recipe found on Oh, That's Good!

As long as you have a wok, a large skillet or even a Dutch oven, a small amount of cooking oil, and a variety of meats and fresh vegetables on hand, you are only minutes away from a delicious, healthy meal like this very tasty chicken dish. Enjoy!

Ingredients:

  • 2 tbsp vegetable oil
  • 3 boneless skinless chicken thighs - cut bite size
  • 1 cup broccoli florets cut small
  • 1/2 cup carrot julienned
  • 1 cup mushrooms sliced
  • 1 cup mung bean sprouts
  • 1/2 cup snow peas or sugar snap peas sliced
  • 1/2 cup red bell pepper cut into spears
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp garlic - minced
  • 1 tsp ginger - minced
  • 2 tbsp sesame seeds - toasted
  • 2 tbsp peanuts or cashews - chopped
  • 2 scallions - sliced diagonally to 1" lengths

For the thickener:

  • 1 tbsp Wondra flour
  • 1 tbsp water
  • 1 tbsp soy sauce

Preparation:

Cut up all vegetables all your vegetables and chicken.

Heat a wok or frying pan over medium-high heat. Add a tablespoon of oil.

Carrots take longer to cook so they need to be partially cooked before going in with the rest of the vegetables. Add the julienned carrots to the wok and stir fry until just getting tender. Remove from wok.

Add the chicken pieces to the hot wok in a single layer. Make sure they are browned on all side as you stir and cook the chicken through. Remove from wok and set aside.

Add a tablespoon of oil to the wok and put in all vegetables except the bean sprouts. Begin flipping and stir frying the vegetables.

When vegetables are tender but slightly crisp, add the garlic & ginger. Stir to mix well with the vegetables. Add the chicken back in and stir fry until everything is heated through.

Pour the 1/4 cup soy sauce in and mix to coat the chicken and vegetables. Add the bean sprouts to the wok and cook them to desired tenderness.

Mix 1 tbsp Wondra, 1 tbsp water, and 1 tbsp soy sauce. Stir until dissolved. Pour in the slurry and stir fry to thicken the sauce and coat the chicken & vegetables. Heat everything through.

Serve with a small amount of Jasmine rice or go for the better diabetic friendly pearl barley.

Blessed be... and happy cooking!

Saturday, September 27, 2025

Weekend Ramble: 8 Types of Cooking Oils and When to Use Them

This article was originally published on Clover Health.

Cooking oil choices seem endless. Olive, canola, peanut, and more—learn which oils are the best for your health.

By Clover Health

A walk through the cooking oil section of grocery stores today can feel a little overwhelming. With dozens of choices, it can be difficult to determine which oils will have the best health benefits or fit your food prep needs. This overview can help you decide what to stock in your kitchen cabinet. 

Types of Cooking Oils and When to Use Them

Nutrition experts agree that everyone should avoid vegetable shortening and hard-stick margarine and only consume butter and lard in moderation if your doctor gives the OK. You can replace solid fats with a cooking oil that is suited to your style of cooking, tastes, and health goals. 

There are several factors to consider when choosing the best cooking oil, including how hot or how long you will be cooking the food and the smoke point of the oil. When heated to a high temperature, some oils can start to break down and create unhealthy compounds that can be harmful to your health. If oil begins to smoke in a pan, it’s a sign it is too hot and is starting to break down. 

Find out which oils stand up to heat and learn about different types of cooking oil fat content, taste, and more in the list below. 

Olive oil 

Extra-virgin olive oil has heart-healthy monounsaturated fats and anti-inflammatory properties that can lower LDL cholesterol. Because it’s not refined (exposed to high heat), extra-virgin olive oil is often considered the healthier type of olive oil. Regular or light olive oil has a higher smoke point and can be used for searing and pan-frying, but it has fewer antioxidants and is more processed than extra-virgin olive oil. Extra-virgin olive oil has a lower smoke point, so is better suited for making salad dressing, drizzling on pasta, or using with foods that are cooked at a low heat. 

Canola oil

Canola oil is low in saturated fats and can be heated to a range of 400 to 450 degrees. It also has a more subtle flavor than some of the other cooking oils. Canola oil contains plenty of healthy omega-3 fats. One downside to the oil is that it can start to taste or smell slightly fishy as it ages. Generally, canola oil lasts six months to a year after opening and about two years unopened. 

Peanut oil

Peanut oil is great for frying and stir-frying because it can withstand high heat before it starts to break down. It generally has a neutral or slightly nutty flavor. Peanut oil is also a good source of vitamin E and antioxidants as well as heart-healthy monounsaturated fats, but is best used in moderation.

Avocado oil

Like olive oil, avocado oil is high in monounsaturated fats, which are considered heart healthy. Avocado oil is ideal for baking because it has very little flavor. Refined avocado oil has a smoke point of 520 degrees (great for roasting veggies in the oven) and unrefined has a smoke point of 375 degrees. One other thing to consider: Avocado oil can be one of the more expensive oils.

Sunflower and safflower oil

Sunflower and safflower oil come in two versions: regular (traditional) or high oleic. The high-oleic versions are healthier because they include monounsaturated fats in addition to polyunsaturated fats. If you have regular sunflower or safflower oil, it’s best to only use it once in a while since it is high in omega-6 fatty acids, which may lead to inflammation, according to some studies.

Corn, soybean, and other vegetable oils

Vegetable oil is typically made up of corn or soybean oil, or a blend that may include canola, corn, soybean, cottonseed, or sunflower oil. While these oils are healthier than solid fats, they do not have the health benefits of monounsaturated fats that are found in olive, avocado, peanut, and canola oil. Because vegetable oils have a high smoke point, they work well for stir frying, roasting, or baking.

Coconut oil 

Coconut oil should be used in moderation because it has more saturated fats than many of the other plant oils above. While many people have praised the health benefits of medium chain triglycerides found in coconut oil, these fats are actually a low percentage of the oil. Coconut oil does have other beneficial uses and can make for a great moisturizer for skin and hair.

How to Use Cooking Oils

Once you’ve found your favorite oils, there are several different ways to use them. 

  • Make your own salad dressings with extra-virgin olive oil. 
  • Coat pans to prevent sticking. Be sure to select an oil that has a smoke point and matches your cooking method and heat level. Canola oil and avocado oil are good choices. 
  • Substitute oil for butter in recipes. Canola oil and avocado oil are ideal for baking due to their subtle flavors and ability to withstand higher temperatures. Coconut oil can also be  used for baking.
  • Stir fry or saute with oils that withstand higher heat, such as peanut, canola, sunflower, or avocado oils. 
  • Drizzle extra-virgin olive oil over pasta or cooked vegetables.
  • Use extra-virgin olive oil as a dip for breads, replacing butter or margarine. 

Want to see more articles like this? If you aren’t already subscribed to Clover Living magazine, subscribe for free here.

This article was medically reviewed by Dr. Kumar Dharmarajan.

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

Friday, September 26, 2025

Cumin Dusted Pollock & Berry Salsa

Not all my recipes are my own creations. Sometimes I see a dish so perfect I will make it as written and then only tweak it to fit my own pallet if absolutely necessary. This recipe I received from my friend Betsy Kelp Galloway in the Facebook group Wild Alaskan Company Community: What's Cooking Tonight? is just such a beauty. This refreshing meal of cumin dusted, pan seared Pollock Quick Cuts  served over a savory berry salsa is a wonderful way to make you smile on a hot summer day... or maybe at least make you dream of spring & summer when you're enduring the winter doldrums. 

I've made this dish using the original raspberry version, but have also done the same dish with blueberries. Both choices are excellent and feature a low glycemic index with raspberries at 30 and blueberries at 53.


Prepare fruit salad/salsa 30 minutes before mealtime so that flavors have time to meld.

Salad Ingredients:

  • 2 6 oz containers of fresh raspberries or really any berry of your choice
  • 1/2 cup coarsely chopped basil and mint leaves – 50/50 ratio
  • 1/4 cup red onion or shallots, finely chopped
  • 1/4 cup chopped peppers – I like yellow or orange for the color burst
  • 1-2 cloves garlic, minced
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/8 - 1/4 tsp salt
  • 1/8 tsp coarse ground pepper

Preparation:

Prepare fruit salad/salsa by mixing all ingredients in a medium bowl. Set aside for 30 minutes to meld flavors.

Pollock Ingredients:

  • 2 six oz pkgs pollock quick bites (other cubed white fish works, too)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • Salt to taste
  • 1/8 - 1/4 tsp fresh coarsely ground black pepper

Preparation:

Properly thaw two 6 oz packages of pollock quick cuts and pat dry. Heat a pan over medium-high heat and add oil. Add pollock to skillet. Sprinkle evenly with cumin, salt, and pepper. Cook, tossing gently, for 3-4 minutes, being careful not to overcook fish.

While fish cooks, divide the fruit salad evenly on two or three serving plates depending on how hungry you are... Place equal amounts of the fish over each serving of salad and serve immediately.

Blessed be... and happy cooking!

Thursday, September 25, 2025

Low-Carb Cauliflower Mash

Boiled potatoes, with their glycemic index around 80, are simply not a good choice for diabetics. Everybody loves a good pile of mashed potatoes, though... especially when slathered with a good gravy. I found this cauliflower mash on the ADA's Diabetic Food Hub and have to say... it works. It will never replace the awesomeness of the mashed potatoes I still make for everyone else on holidays, but hey... I'm a diabetic and have to do what's right for me. 

I've adapted this one with a bit more cheese and salt for more flavor. Enjoy!

Ingredients:

  • 1 large head cauliflower
  • 1 tbsp salted butter
  • 1/2 cup sharp white cheddar cheese - grated 
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp fresh chives or scallions - chopped

Preparation:

Cut the cauliflower into florets (discard the thick stem). Insert a steamer basket in a large pot and fill the pot with water up until the level of the steamer basket. Add the cauliflower florets. Cover the pot and steam over high heat for 12-15 minutes or until the cauliflower is softened.

Drain the cauliflower and add it to a large bowl. Use a fork or potato masher to mash the cauliflower. Stir in the butter and cheese while the cauliflower is still hot. Add the salt and pepper and stir until the mixture is mostly smooth and creamy. (Chef Michael Note: If you want your mash really smooth, finish the mix with a stick blender.) Serve and top with chives or scallions.

Blessed be... and happy cooking!

 

Wednesday, September 24, 2025

Crab Stuffed Mushrooms

 Adapted from a recipe found on Food.com.

Let's say you're invited to a pot luck dinner party, you're asked to bring an appetizer, and you're just not in the mood to make my Cannellini Dip again... Well, rest assured these tasty morsels will be the hit of the party. 

After trying them just once, these beauties have become part of the line-up for Christmas Eve's Seven Fishes Feast... Enjoy! 

Ingredients:

  • 1/4 cup olive oil or 1/4 cup melted butter
  • 24 lge white mushrooms
  • 12 oz flaked crabmeat
  • 4 tbsp finely chopped onions
  • 1 tbsp Dijon mustard
  • 1 cup shredded parmesan cheese
  • 1/2 cup plain breadcrumbs
  • 2 tsp parsley, chopped
  • 1/4 tsp crushed Aleppo pepper
  • 1/8 tsp black pepper
  • 1/8 tsp garlic
  • 1/8 tsp salt
  • 1 egg, beaten
  • 3 tbsp mayonnaise

 

Preparation:

Spray a 9x12-inch glass baking dish with cooking spray.

Use an additional baking dish if needed.

Drizzle olive oil or butter in the bottom of the baking dish.

Clean mushrooms using your preferred method. For me that’s washing under cold running water.

Remove stems, set aside caps and chop stems to add to filling.

In a medium bowl, mix crabmeat, chopped mushroom stems, onion, mustard, 1 cup parmesan cheese, bread crumbs, parsley, Aleppo and black pepper, garlic and salt. Mix well and then stir in egg and mayonnaise.

Use a teaspoon to mound filling onto each mushroom cap. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Bake for 20 to 25 minutes at 425°F and serve hot. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

Blessed be… and happy cooking!

Tuesday, September 23, 2025

German Cucumber Salad

When I was growing up in Germany, this salad was a family favorite. It was traditionally made with sour cream, but I have been making it for years now using low-fat yogurt and have tweaked it to what I think is a good, healthier substitute. You be the judge... Enjoy!


Ingredients:
  • 1 English cucumber peeled and sliced very thin
  • 1/4 onion sliced to same thickness (work off 1/2 onion for safety)
  • 3/4 cup low fat yogurt
  • 2 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
Preparation:
Blend all ingredients except cucumber and onion in a suitable mixing bowl. Set your mandolin thin enough so that slices will just about bend under their own weight.
Slice the cucumber into the bowl being very careful toward the end as blood is definitely not part of the recipe. Use a glove or the guide that comes with the tool.
Working with half an onion so you have a "handle", slice 1/4 of the onion into the bowl.
Blend well and serve.

Blessed be... and happy cooking!

Monday, September 22, 2025

Sunflower Salmon & Lemony Cucumber Salad

During my exploration of mayonnaise and Panko as a base for a fish coating years ago my eye caught sunflower seeds at the grocer. I said to myself "Hey... why not?", and so this little gem was born. The final consistency lends itself to be more of a topper than an all around coating, in my opinion. Enjoy!

Ingredients:

  • 2 sockeye salmon filets – about 6 oz each
  • 2 tbsp plain Panko
  • 2 tbsp mayo
  • 2 tbsp roasted sunflower seeds
  • olive oil as needed
  • salt & pepper
  • white wine vinegar
  • lemon juice

Preparation:

The Fish:

Salt & pepper the sockeye filets. Mix together mayo, plain Panko, toasted sunflower seeds and a touch of olive oil to a thick but workable paste and coat the top of the fish. Bake at 350 degrees skin side down for about 12-13 minutes.

The Salad:

Slice the peeled cucumber to your liking on a mandolin… preferably very thin. Mix the oil, vinegar and lemon juice and add salt/pepper to taste. Have some fun with quantities, okay? Some people prefer more lemon... others lean more to the vinegar. Make this baby your own! :-) Toss with the cucumbers and serve chilled.

Blessed be… and happy cooking!

Saturday, September 20, 2025

Weekend Ramble: Red Meat Consumption and Diabetes

As you may or may not know by now, on recommendation from my current cardiologist I have given up roughly 95% of my red meat intake. My labs have improved immensely, so I am glad I listened to him. My change was largely heart related, but in this article by scientists at Michigan State University research studies are showing that the type of meat as well as how it is prepared can have an affect on diabetes factors. No... I am not preaching. Instead I am sharing information I found to be intriguing enough to maybe benefit my fellow diabetics.

Red Meat Consumption and Your Risk of Diabetes

Laura AndersonMichigan State University Extension - December 12, 2022

Cooking meat properly, along with substituting other proteins, can help to reduce your risk of type 2 diabetes.

For many, meat is considered a staple in the diet and may be the main dish with other foods added as sides. This is known typically as a “Western-based” diet. Meat provides our bodies with a good source of protein and can be prepared in a multitude of ways including baking, frying, grilling and broiling. With creativity, meat can take on many different flavors and textures from spicy and tangy to blackened and charred. But does meat consumption increase our risk for diabetes?

study conducted in 2014 and published through the National Institute of Health (NIH), followed multiple cohorts of men and women for over two decades collecting data related to their consumption of meat, which included red meat, processed meat and chicken. There are several ways that meat consumption may contribute to diabetes. According to researchers, the nitrates and preservatives in processed meats can damage cells in the pancreas which are involved in insulin production. Red meat contains a high amount of “heme” iron, which can contribute to oxidative stress and inflammation. This study concluded that the consumption of meat is consistently associated with an increased risk of diabetes.

A recent study conducted in 2018, through the Harvard School of Public Health, found that the way red meats are cooked is consistent with the risk of diabetes in a person. Based on data from over 289,000 adults followed for 12 to 16 years, researchers found that there was 1.5 times more opportunity for type 2 diabetes when red meats, chicken and processed meats were eaten after being cooked at high temperatures. This high temperature cooking method is representative of charring the food through grilling and open-fire cooking. This was compared to people that ate meat cooked until lightly browned. The exact reason for the increase is unclear but researchers cite that the chemicals produced from charring could cause an inflammatory effect in the body affecting insulin production and usage. The fact that there was an increased risk of weight gain and obesity from eating foods cooked at high temperatures also may contribute to increase the diabetes risk.

Red meat is generally classified as meat with higher myoglobin levels and is mostly found in four-legged mammals like cattle, pig, lamb, horse and goat. Red meat generally contains higher levels of saturated fatty acids and cholesterol which contribute to cardiovascular disease.

Should you cut meat from your diet if I you are at risk or have type 2 diabetes? According to the American Diabetes Association, decreasing the amount of red meat and processed meat in your diet because of the higher saturated fat and salt amounts is recommended. Try to choose the leanest variety of these meats if you decide to consume them. Include poultry, fish and seafood and don’t forget about non-protein choices like dried beans. Remember, to read food labels for carbohydrate content. Incorporating physical activity on a regular basis is also a great choice to reduce the risk of and manage type 2 diabetes.

For more information on managing diabetes, visit MSU Extension's Diabetes website.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464). 

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

Friday, September 19, 2025

Creamy Mushroom Chicken & Broccoli

In an effort to create dishes using my new excitement for white meat ground chicken I make at home, I thought about my love for earthy comfort food and came up with something I believe to be truly special. Each of the ingredients has its own standalone flavor, but together they create a harmonious and balanced flavor pallet that blew me away once it all came together.
With the inclusion of the cream of mushroom soup this may not be the utmost in healthy cuisine, but with the fast-cook barley it is definitely something that's decent enough for a quick workday dinner.

Ingredients:

  • 1 lb ground white meat chicken
  • 2 cloves garlic, minced
  • 1 lge yellow onion cut up
  • 8-10 oz sliced baby portobello mushrooms
  • 1 small head broccoli, cut into bite size florets
  • 1 10.5 oz can cream of mushroom soup
  • 1/2 cup red or white wine of our choice
  • 2 tbsp olive oil
  • 1 tbsp salted butter
  • 1 cup quick cook barley
  • 1/4 cup raw pepitas
  • Salt & pepper to taste

Preparation:

In a small frying pan roast the pepitas over medium heat with a dash of olive oil. Toss frequently as they brown and salt as desired. Set aside.

Boil or steam the broccoli florets but leave them slightly firm for use later. Cook the barley according to package directions.

Fry the ground chicken with 1 tbsp each olive oil and butter in a large Dutch oven. Add salt to taste and set aside for later.

Add the final tbsp oil to the pot and sautee the garlic, onion and mushrooms. Season with S & P to taste. Add the cream of mushroom soup (rinse the can with wine) and blend. Add chicken and broccoli to the pot and mix.

Serve over a bed of barley and garnish with pepitas.

Blessed be... and happy cooking!

Thursday, September 18, 2025

Healthy Hardy Breakfast

I like a good, hardy breakfast. I am of the belief that eggs are a superfood, so if I'm not having dinner leftovers for breakfast, I most often turn to eggs. I always try to make my egg dishes filling enough so that no toast is needed. To that end, I give you this hardy, tasty, healthy blend that will easily carry you through the morning. Enjoy!

Ingredients:

  • 2 lge eggs - scrambled
  • 1 tbsp olive oil
  • 1-2 tbsp minced onion - red, yellow, white... get creative
  • 3-5 baby portobello mushrooms - sliced or chopped to your liking
  • 2 tbsp shredded sharp cheddar or your own favorite 
  • salt & pepper to taste
  • 2-4 tbsp homemade chutney 
Preparation:

Scramble the eggs in a small bowl and season to taste.

Heat a non-stick skillet over medium heat. Add oil and saute onions for a couple minutes. Add mushrooms and saute with an occasional stir until almost done. Add the eggs and cover skillet.

Watch for eggs to be almost done, add cheese and cover again until cheese is melted. Plate and add the Tomato/Pepper/Basil Chutney.

Blessed be... and happy cooking!

Wednesday, September 17, 2025

Avocado Mash & Eggs

Avocados are good for you... Eggs are a superfood in my book. Combine the two as you'll see here and your morning will start with Yummy Noises! Enjoy!


Ingredients:

  • 1 avocado
  • 2 eggs - sunny side up
  • olive oil as needed
  • salt & pepper to taste
  • cooking spray
Preparation:

Cut up an avocado on a plate and mash with a fork.

Add olive oil, salt & pepper a little at a time until you get a
mash consistency and seasoning to your liking.

Heat a skillet, add cooking spray and fry the eggs. Just before the eggs are done, warm the mash for 30 seconds in the microwave on high. Slide the eggs onto the mash and enjoy!

Blessed be... and happy cooking!

Tuesday, September 16, 2025

Lemon Parmesan Barley

I think I've now established that barley has become my go-to grain, not only because of its low glycemic index but also because it matches my flavor pallet and cooking so well. I always look for new ways to use this grain, and recently I came across this little gem on Food.com that will pair quite well with any lemon oriented protein. Enjoy!
Barley is shown here paired with Chicken Gruyere
Ingredients:
  • 1.5 cups chicken broth
  • 3/4 cup quick cooking barley
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp black pepper
  • 1/4 cup shaved parmesan cheese
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped
Preparation:
Combine the broth, oil and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover and bring to a boil. Lower heat and simmer ~12 minutes until tender and liquid is absorbed.
Remove from heat and stir in cheese, lemon zest and parsley.
Cover and let stand for 5 minutes... then fluff with fork and serve.
Barley is shown here paired with Slow Cooker Mediterranean Chicken
The barley also pairs well with Lemon Caper Snapper

Blessed be... and happy cooking!



Monday, September 15, 2025

Curried Chickpea Stew with Roasted Vegetables

  Full credit for this delicious stew goes to the ADA's Diabetes Food Hub

Get ready to savor a cozy bowl of veggie-filled goodness with this diabetes-friendly Curried Chickpea Stew. Bursting with flavor and roasted veggies, this stew is like a hug for your taste buds and your health.

Ingredients:

  • 1 small sweet potato (peeled and diced, for the roasted veggies)
  • 1 red bell pepper (diced, for the roasted veggies)
  • 2 cups cauliflower florets (for the roasted veggies)
  • 1 tbsp olive oil (for the roasted veggies)
  • 1/8 tsp salt (for the roasted veggies)
  • 1/4 tsp black pepper (for the roasted veggies)
  • 2 tsp olive oil
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 14-16 oz canned diced tomatoes
  • 1 1/4 cup unsweetened coconut milk
  • 1 cup vegetable broth
  • 15 oz canned chickpeas (rinsed and drained)
  • salt and pepper to taste
  • handful fresh cilantro or parsley (chopped, for garnish)

Preparation:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the sweet potato, red bell pepper, and cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes until they are tender and slightly caramelized.

In a large pot or Dutch oven, heat 2 teaspoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.

Add the curry powder, turmeric, salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.

Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Stir to combine. Add the rinsed chickpeas to the pot and stir everything together. Bring the mixture to a boil.

Reduce the heat to low and let the stew simmer uncovered for about 15–20 minutes, allowing the flavors to meld together. Stir occasionally.

Remove the roasted vegetables from the oven and add them to the pot. Stir gently to incorporate them into the stew. Serve the curried chickpea stew in bowls, garnished with fresh cilantro or parsley.

Blessed be… and happy cooking!