Spaghetti squash has intrigued me for a long time. Gluten-conscious friends talk about it being an alternative to pasta. Bloggers write about its nutritional value. So last week I decided to buy one and try it. Although I grew up eating fresh vegetables from the garden, spaghetti squash was not one of them. Finally, I took on the challenge of cooking the squash- after it set in the frig a few days. Inspired by Spaghetti Squash Burrito Bowls on Pinterest, I couldn’t wait to see what I could create with ingredients I had on hand. I came up with my own version of boiling theRead More →

Make this nutritious soup when you’re needing comfort food. It includes some root vegetables, good sources of important daily vitamins. Preparing the vegetables to go in the soup may even help bring stress levels down. Chicken Apple Sausage and Vegetable Soup Recipe Type: Vegetables Cuisine: American Author: Angie with kitchenhospitality.com Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 4 A good comfort food, this soup’s ingredients provides most vitamins. Ingredients 6 potatoes 6 Carrots 3 Bunch Green Onions 3 garlic cloves 2-3 large handfuls of kale 1/2 cup lentils 1 package gluten-free chicken apple sausage 1 box organic chicken brothRead More →

Quinoa is a new healthy foods staple for this southern girl’s kitchen. It looks like “Ke-no-a”, right? See, you thought so, too! But it’s “Keen-wah” I found out. Now I feel better about using the staple because in my neck-of-the-woods stomping grounds in Southeast Texas, “keen” means you’ve got good sense. A person who eats quinoa does have good sense I think. First of all, it doesn’t take long to cook it. Second, one cup uncooked quinoa turns into about four cups cooked. Mixed with a medley of vegetables and lite soy sauce, it makes a filling dinner, and there’s plenty left over for lunches.Read More →

Cooking meals for my AdvoCare 24-Day Challenge calls for creativity in my kitchen. Eating nutritious food in moderation and adding daily supplements is a good thing. However, I like to eat, and I like food cooked southern style. If it doesn’t look and taste good, I’m not interested in eating it. Plus, it’s got to be filling and satisfying. Perhaps you aren’t familiar with southern-style cooking. Let me introduce you to it.                       My mother and grandmothers grew vegetable gardens. I was raised on fresh vegetables that were blanched and preserved by freezing them. My favoriteRead More →

When I started out as a newlywed cook 35 years ago, I wondered at my maternal grandmother’s advice to add a little of this and a little of that. Craving her chocolate meringue pie one day, I called and asked her how to make it. She estimated the measurements for me the best she could. Her expertise in how much of each ingredient went into each recipe gave her an ability that I had not yet accomplished. Things have changed – at least with vegetables. When deciding on which vegetables to stir fry, I open the refrigerator and grab whatever I have on hand. IfRead More →

Have you ever had purple hull peas and Chow-Chow? It’s a southern thing. Chow chow is another term for relish and is made different ways. One of my grandmothers made it with ripe tomatoes, and the other grandmother made it with green tomatoes. I learned how to shell purple hulls at a young age. My parents often had a garden, and both of my grandmothers always had one. When it came time for pea-shelling, the whole family helped out. Since I have committed myself to a 21-day detox program of mainly vegetables and fruit, I’ve created recipes that I would have never considered before. LikeRead More →