Making Veggies Almost Unhealthy since ’93

Most people eat veggies to be as healthy as possible.  But a lot of people also skip out on eating veggies because they dont like the taste.  Here is recipe so both of those types of people can be satisfied.  It adds just a little bit of unhealthiness but not enough to take away from the fact that the base of the meal is veggies.  Oh best yet, bacon is involved.  This is a great, flavorful, and easy dish that incorporates collard greens (the new hit veggie, I guarantee it) and is great for lunches for the week!!



  • collard greens
  • pre cooked bacon
  • oil
  • white wine vinegar
  • garlic powder
  • salt pepper, red pepper flakes

How to:

  1. In a large skillet (the collards will take up a lot of space but cook down to nothing) heat up 1 tablespoon of oil.  Use a bit more if you are neglecting the bacon.
  2. One the oil is just about hot add the bacon in and let cook for a few minutes, add your garlic in at this time as well.
  3. Then add in the collards
  4. Continuously move them around and they will start to become a darker green.
  5. Add in your salt and pepper and just a bit of red pepper flakes if you want.
  6. Continue to let it cook til it is all a dark shade of green
  7. Then for the last few minutes add a few drizzles of the vinegar.  This will turn it a little brown but fear not!
  8. Eat and enjoy!!

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A Little Goes A Long Way

I am going to take a moment and give you a bit more than a recipe.  So let me take a moment to get up on my soap box and tell you a story. As you all know I love Haymarket, I go nearly every week and it just makes me calm and brings a sense of happiness.  So this week they had a great deal of a whole box of strawberries (8 cartons!) for only 3 dollars.  Me being me, I was like “well, I have to have it”.  So of course I bought this whole heavy box full of strawberries when I already had 2 armfuls of other veggies and proceeded to head to the train.  Now for reasons unknown to me, my monthly T pass would not work and there were a bunch of other complications, so by the time I got to the platform I was frazzled, hot, and annoyed.  Oh and I missed the train by a matter of seconds.  But the next train rolled in and I got on, proudly carrying my giant thing of strawberries and sat down.  Now this brought a lot of attention, and one woman was so amazed by these strawberries.  She also seemed a little down on her luck and maybe not in the best position so when I saw how fascinated she was I offered her a box.  I have yet to see someones face light up with that much joy.  The rest of the train ride she could not stop thanking me and saying how happy she was.  Im not telling you this story to brag about a good deed, it is to say that a little goes a long way in making someone else’s life better.  You can do one simple meaningless act to you, but to the person you are doing it for, it could mean everything.  Like when I was walking home, being the cluts I am, I dropped everything, and someone kindly helped me pick it all up.  A little goes a long way.  So I will stop yammering on but leave you with the message to just do the little things for other people, it can seriously brighten their day, and a little goes a long way. 😀


Now onto the recipe that I made with those strawberries.  This recipe is for a skillet strawberry crumble, cause who wants to have the oven on in this heat??


  • strawberries
  • butter
  • brown sugar
  • oats

How to:

  1. Slice up the strawberries and place in a small skillet with a bit of butter and let cook until begin to reduce.
  2. In a separate bowl mix brown sugar and oats together.
  3. Let the strawberries reduce and they will start to make just a bit of sauce,  place a lid on the pan so to not loose too much moisture.
  4. Then top with the oats and let cook with the lid on for another 5 minutes or until the sugar is melted.
  5. Top with ice cream and you are good to go!!

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Marinated Mushrooms

Summer is the season of grilling, and one of the things I love the most on the grill (minus steak) is grilled portobello mushrooms.  My dad makes them especially well and now being away from home not only do I not have him to make it for me anymore I don’t have access to a grill either.  But fear not, you can still make delicious mushrooms without a grill!  It is really easy and super tasty. Use them on a salad, in a sandwich with goat cheese, or just however you like!



  • portobello mushrooms
  • olive oil
  • white or red wine vinegar
  • garlic powder
  • salt and pepper
  • red pepper flakes
  • OR a bottle of italian dressing
  • a ziplock bag

How to:

  1. Cut off steams of mushrooms and rinse well, making sure to get the dirt off of them
  2. Place them in a ziplock bag and add in a generous splash of vinegar and just a pit of oil.
  3. Then add all the salt, pepper, garlic, and just a bit of red pepper flakes
  4. Let marinate for as long as you can, I left then in overnight
  5. Then in a pan place the mushrooms and just a bit of the marinade.  Cover and cook on medium flipping half way.  Cover the pan to keep the mushrooms from drying out.
  6. Then finish them finish with a bit of butter.
  7. Now EAT!



Kale Me Maybe

I do apologize for the corny recipe title but its hard to be creative sometimes!! So this recipe is a bit of a leap of faith on your part, and it probably wont appeal to everyone.  But for some of you this will be a great idea and the answer to what to do with all that kale you keep buying! Give it a try, you may like it!



  • peanut sauce (check older recipes for details)
  • kale
  • onions
  • carrots


How to:

  1. Cut up the kale, you have a few options on how to do this.  I personally like it sliced thin, nearly shredded cause I am not a big fan of a mouth full of kale.  Yes the kale is raw.
  2. Pour peanut sauce over the top.
  3. Add in 1/4 cup of diced onion and 1/2 cup shredded carrot.
  4. Mix vigorously, you want to get everything evenly coated
  5. And then eat!!








Summer Sangria

After having 2 especially good batches of sangria I decided I should try to make it for myself and see how I would compare to some truly phenomenal sangrias. Well this is attempt number 1, and its pretty darn good! Its also pretty easy and another way to spruce up your wine night! Give it a try to sip on with your perfect summer night.



  • wine; cabernet sauvignon is what I used but a sweet red would be delicious
  • fruit: nectarines, apples, strawberries, and blueberries (peaches, pears, all would be good in this)
  • sugar
  • sprite
  • I used black cherry spritzer, but any other kind would work also, or just sprite
  • citrus vodka (a fruit liquor would also be really good with this)


How to:

  1. cut up all your fruit, put it in a large bowl and cover with a healthy amount of sugar.  Add some fruit juice or water to help build the natural juices in the fruit
  2. Let that sit over night
  3. The next day mix everything together. If you want to serve it that night make it in the morning.  Its best to let it sit for as long as possible, then it gets even more delicious flavors
  4. There you go! that was easy right?!

Cant drink?  Well try adding just the fruit to any bland soda and it will spice it up too! A refreshing drink regardless of alcohol content


EDIT: I wrote this maybe after having a glass or two, so I forgot to mention how much vodka/ liquor to put into the sangria.  Now before you do dumping half the bottle all you really need is 2-3 shorts.  Depending on the quality of your wine you may not want to add it at all. Sorry for not including that before!! DSC_0018 DSC_0019 DSC_0024 DSC_0026 DSC_0027

Zomething Zucchini

When it is so hot outside, especially when your apartment doesn’t have air conditioning, it can be very hard to motivate yourself to cook.  The best way to combat this is to 1: grill or 2: make it quick!  Since I don’t have a grill I was left with the second option.  This recipe has lots of good stuff and is nice and filling. Its also really quick 😀  Give it a go, and best is it can be breakfast, lunch, or dinner.



  • 1 Zucchini
  • 2 eggs
  • a bit of onion
  • garlic powder
  • basil
  • salt and pepper
  • chopped tomato (optional)
  • parmesan cheese (optional)


How to:

  1. Since I am lazy, I just cut the zucchini in half and then sliced it up real thin.  If you wanted though, shredding the zucchini would create a good result.
  2. Then dice up just a bit of onion  and put both veggies in a bowl.
  3. Mix this all together with one egg and all your spices
  4. Then in a hot skillet with a bit of oil pour in the veggie and egg mix.
  5. Now pour another beaten egg on top of this whole mix and let it cook medium and slow for a bit.
  6. Add spices as needed and flip mid way through the cooking (be careful, this can be tricky)
  7. Once everything is cooked up, top with some tomato and cheese and enjoy!!
  8. Quick, easy, tasty


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