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The best kitchen decor is the kind that comes with a story. It serves a purpose in your kitchen and is a great conversation piece. I found the perfect gadget holder one day when I pulled up at a vintage shop. One of the vendors had pulled out several old vintage items from her trunk to show the shop owner. While the owner was making her decision on which things she wanted to keep for the shop, I studied two chair springs. Thinking that I could make use of them somehow in my kitchen or upcycle them to sell, I knew I just had toRead More →

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You can eat this omelet and still maintain your gluten-free and dairy-free lifestyle. It’s creamy-delicious and filling.         Daiya Cheese and Spinach Omelet Recipe Type: Breakfast Cuisine: American Author: Angie with kitchenhospitality.com Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Vegetarian omelet Ingredients Daiya cheese, mozzarella style (a small handful) 2 eggs or egg whites 2 handfuls raw spinach, chopped 2 tablespoons Coconut Oil Instructions Put the Coconut Oil onto a heated griddle, medium temperature. Add the chopped spinach then the eggs. Let the eggs set a few seconds then scramble them into the spinach. SprinkleRead More →

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Healthy omelets are filling and satisfying and great for a Sunday morning. When eating such an omelet for breakfast or brunch, you can make it through the day until dinner. Last Sunday morning I prepared a turkey and kitchen garden omelet for Hubs and me. The ground turkey was a left over. I went out to the herb and veggie garden just outside my kitchen and got a mini green bell pepper, a few basil leaves, and a couple of tomatoes from my Roma tomato plant. The Coconut Oil began to sizzle on the griddle, and the bell pepper and tomatoes were added first. NextRead More →

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In: Holidays
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                      One of the Labor Day weekend breakfasts I made for the hubby and me was especially delightful. The food was really good as it was my favorite – veggie cheese omelets with ground turkey and cilantro and gluten-free waffles topped with a tad of butter and local honey. Yum!                   The delightful part was watching the our two little kittens, brother and sister, play inside the basket on top of the kitchen scale in the herb garden. We just knew they were going to tip theRead More →

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In: Vegetables
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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 →

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In: Eggs
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Since I started my AdvoCare 24-Day Challenge, I’ve been having nutritious chocolate shakes for breakfast. I love chocolate! It’s kind of like having chocolate milk for breakfast. My breakfast shake packets ran out (I shared them with my hubby and forgot to order more in time). This morning I needed to come up with a healthy meal. It didn’t take long to figure out what. Broccoli omelet! I like steamed broccoli. The best way to cook broccoli is boil it in water for five minutes, turn off the burner, cover the pot, and let it set for 20 minutes. You get tender broccoli that isn’tRead More →

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In: Vegetables
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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 →

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In: Eggs, Vegetables
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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 →

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In: Kitchens
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Kitchens have intrigued me since my early memory of eating sugar in a cup and making mud pies. To this day I like sweets and digging in the dirt (though not together). It’s no wonder that I have an herb garden handy just outside my cabin kitchen. Come to think of it, however, I do have dirt and sweet combined. I planted a Sweet Maya Stevia in a basket that sets on top of a scale! If a Stevia plant could talk, this one must be telling me that it felt offended at being placed on top of the scale (one of my favorite vintageRead More →

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In: Beginnings
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Today is a special day – June 7th! My parents married on June 7, 1943. Dad left for the war less than a month later. He and my mother didn’t see each other for two years. Mother passed in 2008. Dad is now 89, and he looks good and is in pretty good health. He becomes frustrated at times because he can’t remember like he used to. But today when I talked to him on the phone I asked him did he know what today is and did he know what yesterday was. Of course, when I mentioned that it’s his and Mother’s anniversary, he rememberedRead More →