About Miss McBooty

Food. It's sort of my thing.

Posts by Miss McBooty:

Caramel Macchiato Cupcakes


I used to be that girl who drank her coffee black.  I was a coffee purist.  I still am that coffee purist at heart, but recently I discovered Caramel Macchiato drinks.  (Please don’t tell the coffee beans, I don’t want them to know that I am cheating on them).  What a mistake! Now I am hooked on high sugar, caffeinated beverages!  You probably think I’m exaggerating but I swear I get the shakes if I don’t have one every 48 hours.  I admit it – I have a problem.

That is, after all, the first step right?

So, what better way to celebrate these deliciously sweet and caffeinated beverages than with a cupcake?  My challenge with these cupcakes was to ensure that the coffee was the star of the show and there was just enough caramel to make these perfectly sweet.  I used a Starbucks double shot and caramel macchiato coffee creamer in the cake mix.  I think it turned out PERFECTLY!  I brought these to work and the girls couldn’t get enough of them.  You’ve been warned, you may need an intervention after eating these cupcakes!


This is one of those recipes that already has so much going on that I “cheated” with a few of the ingredients.  I used cake mix and frosting from the store.  I used the mix and frosting as a base and spruced them up with other yummy ingredients.  Saved me a headache, that’s for sure.  I’ll leave it up to you if you want to do the same!

Caramel Macchiato Cupcakes

Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yields: 24 cupcakes

Calories per serving: I don

Caramel Macchiato Cupcakes


  • 1 box Betty Crocker Triple Chocolate cake mix (if you use a different brand, make sure the number of ounces on the box are the same)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 4 Tablespoons Starbucks double shot drink
  • 1 cup Caramel Macchiato Coffee Creamer
  • 3/4 cup strongly brewed coffee, cooled to room temp
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 2 cans vanilla frosting
  • 1 packet of caramel flavor frosting flavor-add in
  • Caramel syrup (store bought or homemade)


  1. Preheat oven to 350 degrees F. Mix cake ingredients as directed, replacing the water with Starbucks double shot and coffee creamer. Divide evenly in cupcake liners, filling each liner 2/3 full. Bake immediately for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool. Note: If your mix sits for too long your cake will not be as light and fluffy. Make sure to mix well before pouring if needbe.
  2. In a small bowl, combine the strong coffee and milk. Place all cooled cupcakes onto a sheet pan and poke numerous times with a chopstick or skewer. Carefully pour a bit of the coffee/milk mixture into each cupcake so it soaks up the mixture.
  3. Combine the frosting with 1/2-3/4 of the caramel flavor packet, to taste (I don't like my frosting too, too sweet). Frost the cupcakes and drizzle with caramel sauce.


Readers’ Choice: Best Recipes of 2013


I look forward to this post every year.  Its an opportunity for me to reflect on my posts during the last year and see where I’ve come and what I’ve accomplished personally too.  These are the top 10 posts viewed on Foodie McBooty during 2013 (for whatever reason).

10.  Anne Burrell’s Spaghetti and Meatballs – Always a household favorite!  Anne Burrell’s meatball recipe is my go-to recipe for meatballs.

9.   How to Bake a Sweet Potato – These aren’t like the canned yams you may have grown up with.  These baked sweet potatoes have a perfectly soft inside and a tender, edible skin.  So yummy you won’t even need any added sweeteners.

8.   Apple Dumplings From Scratch – Sometimes things are better when you make them yourself.  These apple dumplings are a prime example!  Whoever you make these for will truly appreciate the time and love you put into these dumplings.  I know I would!

7.   Fresh Artichoke Spinach Dip {From Real Artichokes} – For whatever reason, this recipe still tops the charts (two years in a row!)  I concluded that making Artichoke/Spinach Dip from scratch really isn’t worth it, but I guess others were wondering if fresh artichokes made a better dip too –  just like I had!

6.   Perfect Pulled Pork – This is a recipe I am very proud of.  Being an apartment dweller now for (too many) years, I’ve learned that even though I can’t own a smoker, I am still able to create a smokey, completely pull-apart tender, pork shoulder.  Perfect for sandwiches or tacos or whatever else your pork-loving heart desires!

5.   {Copycat Recipe} Taco Bell’s Cantina Bowl – 2013 was a great year for Taco Bell.  Why?  Because they created the absolutely addicting Cantina Bowl!  Being fast food and all, I wanted to make a version of this at home so I knew exactly what I was eating (because you never really know these days). This is my version and it’s not half bad!

taco bell, cantina bowl, recipe, how to make

4.   Juicy, Thick-Cut Pork Chops – Because pork chops can be really tough to cook, here is my recipe for juicy chops!  The trick?  Purchase thicker cut chops.  You’ll have better luck with them not drying out.  You can always throw a runny egg on it too.  That’s what we like to do anyway!

3.   Lemon Chicken with Artichokes – I think you could add lemon and artichokes to anything and I would eat it.  Even a shoe.  Okay, don’t do that, but do try this recipe!  This one pan meal is packed with freshness from the lemon and artichokes and protein from the chicken.  Winner, winner, lemon chicken with artichoke dinner!

2.  Cauliflower Crust Pizza {Vegan and Paleo} – Simple, nourishing and satisfying… even if you are aren’t Vegan or Paleo.  But if you ARE Vegan or Paleo, this is a great pizza crust to use when you’re craving something bad for you.  The crust crisps up perfectly, just like regular pizza crust.  It’s a great, healthier alternative to any of your homemade pizzas!

1.   Melt in Your Mouth Tri-Tip Pot Roast – And the numero uno post of 2013 was my Tri-Tip Pot Roast recipe.  This recipe was inspired by my favorite butcher in the area.  It’s amazing what inspiration you can get from a quality product and even better service.  Boom… let this meal fill your belly and warm your bones!


Enjoy and have a blessed new year!  I hope your 2014 is full of hope, love and lots of delicious food!

Mexican Breakfast Casserole {Vegetarian}


Do you ever find yourself with a huge pile of leftover tortillas?  Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story.  I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse.  At least tortillas are delicious, versatile rounds of flour and lard.  You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips.  You can even replace the bread chunks in your breakfast casserole with tortillas.


Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture.  The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection.  If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.

I used flour tortillas because I prefer them.  I have not tried this recipe with corn tortillas.  Let me know if you do!

With the cold weather lately, casseroles just seem like the perfect meal to warm you up.   ‘Tis the season for casseroles and soups!

Stay warm out there!

Mexican Breakfast Casserole {Vegetarian}

Rating: 51

Prep Time: 8 hours

Cook Time: 35 minutes

Total Time: 8 hours, 35 minutes

Yields: 6-8 servings

Calories per serving: 345

Fat per serving: 9.6g

Mexican Breakfast Casserole {Vegetarian}


  • 1 cup salsa
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn, rinsed and drained
  • 8 or so large flour tortillas, cut in half
  • 1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
  • 1 cup low-fat sour cream
  • 1 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 3 large egg whites
  • Cooking spray


  1. Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
  2. Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
  3. Preheat oven to 350°.
  4. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
  5. Remove from oven and allow to cool 10 minutes before serving.

Leftover Turkey Frittata For One


I hope your Thanksgiving was filled with a lot of love and warm memories.  I am thankful for my friends and family who make every single day so joyous.  I don’t know what I would do without you all.

Speaking of family, I leave to go home in less than a week!  I am so excited to spend time with my loved ones again.  It’s like an early Christmas present to me.  I wish I could stay longer, but I am out of vacation time at work.  Next year I will do better.  Adding that to the list of resolutions…

My best friend is also pregnant and due in March.  I want to plan a trip out to see her and her brand new baby too.  How exciting is that?  This person I grew up with, laughed over many glasses of wine, cooked many a meals with, is bringing a new life into the world.  Wild!  I love it.

Anywho, here’s a recipe to help you ease into your day.  Lots of great protein, few carbs, and as a previous commenter mentioned, add some tomatoes or salsa for a great detox breakfast!

Happy Black Friday!

Leftover Turkey Frittata

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 1 serving

Serving Size: 1 frittata


  • 2 eggs (I used 1 whole egg and 1 egg white)
  • 1 Tablespoon milk
  • Leftover turkey, cut into bite-sized pieces
  • Green beans, cut into bite-sized pieces
  • stuffing (optional)
  • shredded cheese (optional)
  • salt and pepper, to taste


  1. Scramble the eggs with the milk in a small bowl. Add salt and pepper to taste. Heat a small, lightly greased pan to medium heat and add the eggs.
  2. Add the turkey, veggies and stuffing and cook until the eggs puff up a bit and begin to cook on the underside (the outer edge of your eggs will be white). Sprinkle with cheese if you are using, then as carefully as possible, flip the frittata in half to create a half circle. Cover with a lid to finish cooking and ensure the inside of your eggs are cooked completely.

Poached Eggs in Salsa


I imaginee folks in the southwest drench their eggs in salsa on a regular basis.  I didn’t attend the egg and salsa flavor-party until much later in life.  We had all sorts of egg dishes when I was growing up, but never anything with so much flavor and heat like salsa.  It seems like such a simple thing, but salsa just wasn’t on our breakfast table.  More and more I have been adding salsa to my breakfasts – spicing things up with salsa on the side… until now.

Recently, the Mister and I attended a holiday food and craft fair.  We sampled everything from fresh peach iced tea, delicious dips, to handmade toffee!  We loved it all, but this El Fuego salsa really hit us in the kisser.  It was so flavorful and fresh, we couldn’t say no and adopted our own container of it to bring home with us.



We really like Eggs in Purgatory in this household, so I figured, why not try to cook eggs in salsa this time around?  Holy mackerel!  I feel like I should have been doing this since the day I learned how to toast a piece of bread.  This meal is so easy, it seems impossible that it tastes so good.  But it does.  And that’s the miracle that cooking is sometimes.  Because the eggs turn out perfectly and we used such a flavorful salsa, I would even serve this as a nice brunch for guests.  Heck, it makes a great weeknight meal too.

Now the key here is to get some pow-kisser salsa.  I’m not necessarily talking heat here.  I’m talking freshness and flavor.  You really don’t want to have a bland salsa.  So find your favorite salsa, add some eggs and enjoy!

Poached Eggs in Salsa

Rating: 51

Cook Time: 20 minutes

Total Time: 20 minutes

Yields: Serves 4

Poached Eggs in Salsa


  • 1 jar of your favorite salsa (our favorite has black beans and corn in it too)
  • 4 eggs
  • Toast or warm tortillas, for serving


  1. Heat salsa in a shallow pan over medium heat until it simmers. Make four indentations in the salsa.
  2. Crack the eggs one by one in the indentations. Reduce the heat to low and cover with a tight-fitting lid.
  3. Once the eggs are done cooking, add an egg and a spoonful or two of the tomato sauce into a bowl. Serve hot with toast or warm tortillas.

Slow-Cooked Achiote Pork (Cochinita Pibil)


The first time I tried this dish was in a hole in the wall Mexican restaurant here in Colorado.  One of those places where you expect strong margaritas, runny, bland salsa and overly salted chips.  I was not expecting to find a gem of an item on their menu, cochinita pibil.  This was a dish fit for royalty.  Tender pork shoulder marinated with spices and wrapped in tender banana leaves, then slowly cooked for hours until the pork falls apart to the touch.


Our recent move has relocated us near a Mexican neighborhood.  One day I felt like exploring and visited the local mercado.  I was pleasantly surprised to find fresh banana leaves and BAM!  I immediately wanted to make cochinita pibil myself.

After doing some careful research, many recipes I read were very similar and seemed unexpectedly easy.  You can combine your own spices and grind them fresh and I’m sure the flavors will have a bigger POW overall.  I, however, took the easier route and purchased an achiote seasoning pack from my local (American) grocery store.  I placed the banana leaves in a crock pot, set the pork, seasonings and a bit of citrus inside, wrapped everything up and slow cooked it for 6 hours.

As you can expect, the pork turned out tender and flavorful.  We served ours with warm tortillas, rice, and all of our favorite fixin’s – fresh avocado, tangy sour cream, crisp lettuce, diced tomatoes, etc.  Super easy weeknight meal (or Monday Night Football meal in our case!)

¡Cocina feliz! 🙂

P.S.  I apologize for the lack of photos in this post.  Unfortunately as soon as the food was served and the game came on, I didn’t get a chance to take photos of the final product.

Slow-Cooked Achiote Pork (Cochinita Pibil)

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yields: 6-8 servings


  • 2-3 pounds pork shoulder or pork butt
  • 1/2 of a 3.5-ounce package prepared achiote seasoning (available in grocery stores in the Mexican spice sections)
  • 1/2 cup fresh lime juice (divided use)
  • 1 cup orange juice
  • ½ shot tequila (optional)
  • Salt
  • 1/2 1-pound package banana or plantain leaves
  • 1 large white onion, sliced about 1/4-inch thick


  1. Place the half package of achiote seasoning in a small bowl, pour in a 1/2 cup of the lime juice, 1 cup orange juice, ½ shot of tequila (if using) and 2 teaspoons salt; use a whisk to work everything together into a smooth, marinade.
  2. If using banana leaves, cut 2 two-foot sections and use them to line a slow-cooker—lay one down the length, the other across the width. Add the meat and pour the marinade over and around the roast. Scatter white onion over the meat.
  3. Pour 1/2 cup water around the meat. Fold up the banana leaves to roughly cover everything; turn on the slow cooker. Slow cook for 6 hours until the meat is fall-off-the-bone tender (the dish can hold on a slow-cooker’s “keep warm” function for 4 more hours or so).
  4. Use tongs to transfer the meat and onions to dinner plates. Spoon off any rendered fat that’s floating over the juices. If there is a lot of brothy sauce—two cups or more—tip or ladle it into a saucepan and boil it down to about one cup. Season with salt if needed, then spoon it over the meat. Serve with your favorites – warm tortillas, pickled jalapenos, sour cream, salsa, avocado, etc.
  5. No Slow Cooker? In a large (6- to 8-quart, at least 12-inch diameter) heavy pot (preferably a Dutch oven), assemble the dish as described, including dribbling the water around the meat. Set the lid in place and braise in a 300-degree oven for about 2 1/2 to 3 hours, until the pork is thoroughly tender. Complete the dish as described. If there isn’t much juice in the bottom of the pan, remove the meat and add about a cup of water. Bring to a boil, scraping up any sticky bits, season with salt, then pour over the meat.


Source: Rick Bayless, "Mexican Everyday"


On This Day In November …2007

on this day

The recent move has left me mostly internet-less or lacking in free time to cook/blog.  Luckily, I can see the light at the end of the tunnel!  We are mostly unpacked and I hope to hang some art this weekend to make the place feel more like home.

Because things have been such a whirlwind lately, I thought I would resurrect a post I wrote six years ago.

Boy how time flies huh?

I will be honest, I had completely forgotten about this post until today.  Surprisingly, I still feel strongly about each and every one of these answers but it’s sad to think that I haven’t actually pursued any of these dreams in the last six years.

Makes you think.


aurora borealis

What would be the 5 major things you would do if you were told by your physician that your life would only last another six months?

1.  First, I would spend time with both sides of my family.  It’s from their wisdom, their love, their mistakes, I am who I am today.  We’d wine and dine, and share our stories.  We’d have one final family extravaganza.  I’ve never imagined my funeral being glum.  Not that many of us celebrate the passing of a loved one, but I hope this would give my family one last amazing memory of our time together.

2.  Lay under the aurora borealis with somebody I love.

3.  Attend an Opera.  The symphony, costumes, the lyrics;  I’ve always been fascinated with Opera.  I am intimidated by the expenses and the languages that come along with the show.  If I only had six months to live, I would dress in my best and enjoy a night at the Opera.

4.  I’d say goodbye to everyone, and move to Europe.  Every once in awhile I get the urge to pack up my belongings and head to a foreign place.  We all do, I’m sure.  I wouldn’t need much.  Only beautiful places, beautiful people, beautiful atmosphere.  I’ve never been there,  I can’t speak the language,  I wouldn’t have any money; but I would die some place I’ve always wanted to go.  The hardest part about this of course, would be leaving the ones I love.  But this trip would be for myself.  I’ve always relied on other people to do things for me.  It would be my way of redeeming my independence I suppose.  But I wouldn’t mind sharing the experience with a close friend either.

5.  Film short documentaries of my travels for my loved ones.  If it came to it, I would mail the unfinished footage to a trusted friend who could complete my work.


How about you?  What would be the 5 major things you would do if you were told by your physician that your life would only last another six months?

Shepherd’s Pie Soup in a Bread Bowl


Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth.  Definitely a dish that warms the soul.  Of course, we couldn’t just have normal Joe blow Shepherd’s Pie.  Been there, done that.  We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.

Holy moly!


It’s been unseasonably cold already here.  It’s a bit too soon for my taste, but it makes for perfect soup weather!

Don’t let the pictures fool you – the soup has a wonderful consistency.  The broth can be made creamier if you prefer it that way too.  Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.

If you’re looking for something different to make on a chilly night, definitely try this soup!

Warm wishes,

Miss McBooty

Shepherd’s Pie Soup in a Bread Bowl

Shepherd’s Pie Soup in a Bread Bowl


  • 3-4 pounds of potatoes, peeled and cubed
  • 2 containers of low-sodium chicken stock
  • 1 pound ground turkey
  • 1 medium onion
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 1 teaspoon minced garlic
  • 2 cups frozen corn
  • 1 cup frozen peas
  • salt and pepper
  • 1/2 cup shredded cheese
  • Small bread bowls, tops cut of and insides gutted!


  1. Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
  2. Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
  3. In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
  4. Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
  5. Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!

Maple Glazed Pumpkin Muffins

pumpkin muffins

I am so excited to share pumpkin recipes on this blog again!  Pumpkin season is my absolute favorite.  Pumpkin spice lattes… pumpkin cream swirl coffee… pumpkin coffee cakes… pumpkin ravioli… pumpkin everywhere!

You’ll have to excuse me if you’re like my boss and do not like pumpkin.  More for us pumpkin lovers then!

If you’re here because you love pumpkin as much as I do, then let’s talk about pumpkin muffins.

pumpkin muffins2

Pumpkin muffins are arguably my second favorite pumpkin baked good after pumpkin pie.  They are moist and fluffy and I can’t help but rip off those crunchy muffin tops (heehee!) and scarf those down before I can even blink.  The batter scared me at first, a bit thicker than I thought it should be.  But after I baked them I quickly realized that the batter was just right.  These muffins are completely fluffy and flavorful.  There really isn’t need for streusel or glaze, but heck, when in Rome right?

The streusel adds that extra bit of sugary crunch that we all love.  Plus the glaze… well, frankly I’m happy I added the maple glaze.  The maple compliments the pumpkin and spices extremely well.  I never knew!  I just might have to add syrup to my pumpkin pie from here on out.  Okay maybe not… but that doesn’t mean I’m not going to try it.  🙂


Maple Glazed Pumpkin Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yields: About 24 muffins


    For the Muffins:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 can (15-ounce) pure pumpkin puree
  • 3 large eggs
  • 2 1/2 cups flour (I used a combination of whole wheat and all-purpose)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, softened
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon pure maple syrup
  • 1-2 Tablespoons milk


  1. Preheat oven to 350 degrees F. Grease 24 cupcake pans.
  2. In a large mixing bowl, beat the butter and sugar until combined, about two minutes. Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt and slowly combine until thoroughly mixed (I did this by hand with a wooden spoon). Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
  3. In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
  4. Bake for 17-18 minutes. Remove and cool on a wire rack.
  5. For the glaze, whisk the powdered sugar, vanilla, maple syrup and milk together until desired consistency. Drizzle onto the muffins, allow to set for a couple of minutes and enjoy!


If freezing, do not add drizzle. Allow muffins to cool and store in an airtight freezer bag. When ready to eat, thaw and make drizzle fresh.


Muffin recipe adapted from Pinch of Yum and Shugary Sweets blogs.  Let’s call this their Pumpkin Muffin baby.

Curried Potatoes, Spinach and Chickpeas {Vegan}

vegan potatoes chickpeas spinach

I think we all need a little more curry in our lives, don’t you think?  Well we do.  Curry recipes are generally easy to make, just as long as you have all of the ingredients you need, so they’re great for weeknights.  I have to say, this was good on rice but I especially enjoyed it with flatbread.  YUM!  Love me my carbs.

Take THAT hips!

After all, this is a vegan dish.  That means I can eat more flatbread right?

This makes a good amount of curry.  I’d say we could have fed a family of eight.  We ate leftovers until we were saturated with curry since there are only two of us and even though we tried, our efforts failed to feed curry to the cat.  Apparently she only eats succulent beef.

Cats… I tell ya.  It’s a good thing curry is human friendly.

Curried Potatoes, Spinach and Chickpeas {Vegan}

Rating: 51

Yields: 8 servings

Curried Potatoes, Spinach and Chickpeas {Vegan}


  • 1 onion, diced small
  • 1 pound red potatoes (4-5 egg sized potatoes), diced
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated on a microplane
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1/4 teaspoon cayenne (optional)
  • 2 to 3 teaspoons salt
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 10 ounces baby spinach


  1. Warm a tablespoon of oil in a medium skillet over medium-high heat. Cook the onions with a half teaspoon of salt until they begin to brown. If they pick up some charred edges, even better. Add the potatoes with another pinch of salt and continue cooking until the potatoes are almost cooked through but still hard in the very middle. Clear a little space in the middle of the pan and add the spices with 1 teaspoon of salt. Cook until fragrant, about 30 seconds, and then stir the spices into the onions and potatoes.
  2. Serve hot with rice and/or flatbread.
  3. Add the tomatoes and their juices and bring the curry to a simmer. Stir occasionally. Cook until the potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, then stir in the spinach in two batches. Taste and add more salt or other seasonings as desired. If the curry looks soupy, let it simmer until thickened.
  4. Remove from heat. Curry can be made up to three days in advance.

avocado tomato

Healthy Avocado and Tomato Omelette

avocado tomato omelette

After all of the devastation here in Colorado, we are still in clean up mode.  Areas in the foothills are still in a state of emergency.  A lot of the water around us has receded in our town, but many neighborhoods are still underwater.  We are very lucky.

There are ways you can help if you can.  There are many families left without homes who did not have flood insurance.  Colorado is a dry, wildfire-prone place.  Most insurance companies don’t mention flood insurance when you buy a home out here.  Due to vast burn areas, the land here wasn’t able to soak up the heavy rain we received and thus, flash floods.  You can see some amazing photos of this tragic event here.

As I said before, we are very lucky.  We didn’t have any damage and were able to continue safely drinking our tap water.  We were, however, stranded for a few days and ate whatever we had on hand to get by – mostly junk.  The highways are finally open and the grocery stores receiving shipments again.  I was able to buy some fresh produce.  This is one of the first things I made.


avocado tomato

I was craving fresh avocado and tomato – one of my favorite combination of flavors.  I had provolone on hand so I added it to my omelette but mozzarella would be a good, salty cheese to use too.  I have to say, it was extremely satisfying to eat something so light and fresh for a change.  Things are looking up.

It’s funny, this event has physically separated families and loved ones, but somehow has brought this community closer together.

We are Colorado Strong.

Healthy Avocado and Tomato Omelette

Healthy Avocado and Tomato Omelette


  • 3 eggs (1 whole, 2 egg whites)
  • 1 small roma tomato, cut into chunks
  • 1 thin slice of provolone cheese
  • 1/2 avocado, sliced
  • salt and pepper
  • dashes of dry mustard and cayenne (optional)


  1. Spray a small non-stick pan with non-stick spray and heat it over medium heat. In the mean time, whisk the eggs, salt and pepper, and dry mustard and cayenne (optional) in a small bowl. Add the egg mixture to the pan and turn the pan so the egg coats the bottom of the pan and part of the sides. After you see the edges turn from yellow to white (cooked egg), sprinkle tomatoes around the egg, and add the cheese. Fold the omelette in half, cover with a lid, and lower the temperature to low. Continue to cook until the inside of the omelette is cooked and the cheese is melted, about two minutes. Remove from heat. Top with fresh avocado slices and sprinkle a couple more tomatoes on top and serve.

Hoisin Grilled Tofu Skewers {Vegan}


Summer may be “officially” over but that doesn’t mean the BBQing has to stop!  I’ve been on a skewer kick lately.  For me, skewers are always a favorite at a party because they are simple to put together and are hand held so guests can simply grab one and go.

This was the first time I had grilled tofu on a skewer before and it turned out really well!  The marinade is packed with so much flavor, you don’t need to do anything else with your vegetables except add a bit of salt and pepper.  The tofu really is the star here. Because tofu is basically a blank slate protein, the longer you marinate the tofu the better.  Keep that in mind as you prepare these.

Have you ever grilled tofu?

I hope you have a great week!

Hoisin Grilled Tofu Skewers {Vegan}


  • 1 block extra firm tofu, well pressed
  • 1/2 cup hoisin sauce
  • 1 Tablespoon soy sauce
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoon lime juice
  • 1 Tablespoon red chili sauce
  • 1/2 teaspoon garlic powder
  • Vegetables (we used peppers, onion, mushrooms and zucchini), cut into large chunks
  • Skewers (soaked, if you are using wooden skewers)
  • salt and pepper


  1. Slice tofu into one to one and a half inch thick cubes.
  2. Whisk together all the ingredients for the marinade and place in a medium sized ziplock bag. Place the tofu in the the bag and tightly close the bag. Allow the tofu to marinade for at least one hour (the longer the better), turning at least once.
  3. Preheat your grill to medium heat and grease the grate. In the mean time, carefully slide the vegetables and the tofu onto your skewers. Lightly salt and pepper the skewers then grill them for 5-6 minutes on each side. Baste with extra marinade if desired.

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