A really delicious cheese sauce is not the usual thing you’d think to make from scratch. It’s one of those items that you simply purchase to add to a dish. You buy cheese to nuke in your microwave and pour over your nachos, fries, and hot dogs.
You buy the cheese product that you cube and toss in your slow cooker for the ever fitting gathering appetizer which is ‘Rotel Cheese Dip’.
And you usually buy this same cheese to melt and pour over your pipping hot baked potato.
But what if I told you that with just a few ingredients and maybe 10 minutes you could make your very own Smooth & Creamy Cheesy Sauce from scratch? Would you let me show you how?
Not only will I masterfully show you how to make a deliciously simple cheese sauce that you can store and save for later, but I will also give you a:
The feature ingredient in this recipe is obviously the real cheese. But sub that cheese with a plant based one such as Daiya and/or Follow Your Heart, and you've created a luscious vegan version.
Now, although delicious, the above mentioned cheeses are processed. Toss them out all together and add more nutritional yeast for a delicious vegan non-processed sauce that will give you life!
Now which will you choose?
which sauce will you try?
What's your favorite Thanksgiving dish?
Let me know in the comments below!
Sandwich this delicious filling between your favorite choice of bun. My family typically raves over a potato roll. However, we have also ventured out to the Hawaiian, brioche, artisan rolls, and of course for my keto-diet-friendly foodies, a nice firm leaf of romaine a scrumptious substitute!
WHAT'S YOUR FAVORITE CHILDHOOD FOOD?
lET ME KNOW IN THE COMMENTS BELOW!
This one-pot wonder is such a velvety taste of wonder that you will not believe how super easy it is to make! Each ingredient is sautéed in one pot, melding together a delicious symphony of vegetables, natural sweetness, and healing spices that welcome the cooler weather approaching.
Warm healing spice notes from the turmeric, cumin, and nutmeg in this recipe make this Maple Butternut Squash Soup actually a Super Food Soup! Oh, and did I mention this rich delicious bowl of goodness and mercy is VEGAN! *Insert warm and fuzzies here*
Try this recipe and let me know what you think! Don’t forget to post pics to the comments below!
Last weekend I decided to bring the retro 'dinner party' term to life in 2018. What started off as a make-up for a missed birthday event for a friend, turned into a beautiful opportunity to celebrate a good friend, along with good food!
My initial dried fruit of choice was cranberries. However, right next to the package was an equally tasty looking bag of dried cherries! Needless to say, either one would work magically, but my love for cherries during the summertime spoke a little louder given that I could bring them to life in the Fall. Not to mention the awesome health benefits cherries have such as melatonin(sleep aid), cardiovascular health, anti-aging properties, as well as having the power to lower hypertension.
For the cheese spread, cream cheese is added to create a more smooth consistency when spreading as opposed to the goat cheese alone having the tendency to crumble when applied. But no worries, the tangy goat cheese flavor still reigns supreme!
The baguette in this assembly presents a heartier vehicle for this delicious foodie topping combo that brings its own delicious identity when drizzled with fresh extra virgin olive oil. The sprinkle is simply added flavor. Remember, in cooking you must season each layer for maximum flavor!
What's your favorite dinner appetizer go to? Post it below in the comments and let me try it too!
*happy NATIONAL TACO DAY*
Even though the shell has been replaced with a cool and refreshing crisp lettuce leaf, the warm vibrant and rustic flavors of the curry spice balance this one-handed masterpiece perfectly. With Abstract Spice as the all natural seasoning base for flavor, the added rich fall spices of curry and paprika are heightened for a more distinguished tasting taco. Taking this flavor to an additional level is the arugula. Usually I have fresh cilantro as a garnish for my tacos that packs bright flavor, however, the 'peppery' bite of arugula deepens the warm spice tones to pair even more harmoniously with these tacos. Finishing with a squeeze of lime adding delicious zing to the layers of flavor and freshness, these tacos are a force to be reckoned with!
Like with many of my newer recipes, my Green Goodness Curry Taco Boats also include simple ingredients and preparation making it an ideal recipe to prepare during the week. You can even prepare the curry seasoned filling ahead of time and just heat and serve when you like. These are also super convenient for packing for lunch!
HOW DO YOU LIKE YOUR TACOS? LET ME KNOW AND MAYBE I'LL FEATURE YOUR RECIPE IN A POST!
And can you believe it, they have the nerve to be better for you than your standard white flour based pancake too!
Around this time right at the turn of the season, grocery store shelves are packed with pumpkin spices throughout! I snagged my spice at one of my favorite farmer's markets that I have been patroning for as long as I can remember! Yep, none other than Your Dekalb Farmer's Market! My goodness, they have everything in there!
These Fall Pumpkin Spice Protein Pancakes are sure to become a season tradition in our home. Obviously butter and maple syrup are a must. But adding warm spiced apples on top would definitely set these babies off right!
There's no better way to say 'Welcome Fall'!
What are your favorite fall time breakfast favs? Let me know in the comments below and share your delicious ideas!
What's more is that this delicious recipe has the comforting flavor of homemade mashed potatoes, without the guilt! Only 33 calories and 3 carbs per serving! Compare that to the 129 calories and 25 grams of carb in real mashed potatoes per serving!
Are you a fan of cauliflower or nah?
Drop a comment below and let me know how you prepare your cauliflower!
Well, it depends ultimately on what you're looking for. Salads are light and refreshing meals that don't make you feel guilty...right? Well you may be surprised to find the calorie counts to be high and health ratings low in some of your favorite salads. This is largely due to the high-fat content in the dressings that make them taste sooooo good! For the amount of dressing added to these 'healthy' salads from our favorite restaurants, calories can skyrocket upwards of 300 calories alone! Not only that, but add the cheese, nuts, dried fruits, meats protein, boiled egg, croutons, etc., and your healthy-option-salad is running neck-and-neck with, if not exceeding the calorie count of your average cheese burger combo meal.
No fear, AC Art Of Food is here! My Black Bean & Greens Salad is a super healthy flavorful one that includes a modest selection of ingredients that are flavor-packed and nutrient rich. Simplicity speaks volumes!!
RULES OF THUMB:
- Less is best- choose your favorite 3 ingredients, no more than 4 and add to your salad greens.
- Oil & vinegar, or my favorite, lemon & oil are super delicious with a pinch of sea salt, garlic powder, and fresh cracked pepper- don't knock it 'till you try it, you'll be surprised!
- Want more of a creamy taste- make avocado one of your toppings with the dressing option above.
- WRAPS: Size is everything! Smaller wraps tend to run between 75-120 calories, much lower than their larger counterparts and are just as filling! Portion control is key- EVERYTHING in moderation.
What's your flavor- Salad or Wrap? Let me know in the comments below!
I used a pan to prepare half of the patties until I looked over my shoulder at the air fryer calling my name. One of my best girlfriends had just raved about a batch of turkey burgers she prepared in hers that were amazing! Not only that, but the time, calorie count, and clean up were all a favorable 'win-win'! In almost no time at all, dinner was served!
What's more, this dish can be created vegan and vegetarian! Omit the turkey patty and add in your favorite veggie meat-alternative protein (veggie/bean burgers work beautifully!). Want a more clean and less processed approach? Omit the patty altogether and opt for a portobello mushroom cap or eggplant slice- make it your own!
Which version of this dish would you prefer? How can you make it your own?
Let me know in the comments below!
So while you deal with homework and teacher supply lists, let AC Art Of Food help you with snack and lunchbox ideas to satisfy your tiny scholar’s large appetite!
These are very tasty and may make their way into your lunch bag as well.
Just thought I’d give you a heads up!
- Nitrate-free deli turkey or ham
- Mozzarella cheese (lower in fat that most cheese)
- Fresh spinach leaves
2.Bagel My Tuna
- Thin sliced bagels
- Your little ones favorite prepared tuna salad
3.Chicken, Tuna, Egg, or Tofu Salad Boats
- Fresh and firm cleaned romaine lettuce leaves
- Prepared chicken, tuna, egg, or tofu salad (tofu salad: prepare like egg salad substituting diced extra firm tofu)
- Your favorite crackers
- Your favorite cheese/ veggie cheese, sliced to the size of crackers
- Your favorite protein (pepperoni, turkey, ham (the veggie options for these work perfectly! Tofurky is a great option)
5. Protein Caprese Salad
- 1 cup prepared quinoa, toboulei, or couscous
- 1 cup fresh spinach, kale, or other lettuce leaves
- 1/2 cup grape tomatoes, halved
- 1/2 cup fresh mozzarella diced
- Handful of basil, chopped
- 1 tbsp balsamic glaze (found near the oils and vinegars in your grocery)
6. PB&J Pinwheels
- Whole wheat tortilla
- Natural peanut butter
- Your favorite 100% fruit spread
- Pita round, halved and pocket opened for stuffing
- Prepared Cesar salad (fresh romaine + Ceasar dressing + lemon juice, and toss)
- Protein: shrimp, diced turkey, chicken, or veggie protein
8. Fruit Wafflewhich
- 2 frozen waffles
- Cream cheese
- Your favorite 100% fruit spread
9. Crudite Sushi
- Flatbread or other flavored wraps (tomato, spinach)
- Cream cheese with herbs
- Nori/Seaweed sheets
- Thinly sliced fresh veggies (cucumbers, carrots, sweet peppers, etc.)
Need more ideas?
Aaaaaaahhhh, yes, yesterday was a good day! So much so that I’m sharing with you the fall-off-the-bone tender and delicious comforting recipe below. Stay tuned for the Red Wine Black-eyed Peas & Lentils recipe as well!
And as always, remember to subscribe to my site, and of course let me know in the comments below how you like the recipe or maybe even share your own version of this comfort food classic!
As I glanced over at the fruit on my counter, I noticed an almost too juicy pink grapefruit that had about one more day left before I would toss it into my compost bin. That’s when the ‘AHA!’ hit me! Why not?! It’s in the citrus family but with a sweet and bitter twist at the same time. Why not try a different and complex flavor boost with grapefruit? And it did not hurt one bit for me to be reminded as I gazed out my kitchen window that fennel was growing beautifully in my garden this season- I thought it the perfect accompaniment with this fruit. What’s more, fennel greens/tops pack a similar, yet more potent punch in comparison to dill.
End result, my favorite seafood seasoning of the summer! These flavor combinations resulted in this trout being off the taste charts!!
Now, I simply adore the sharp zip in flavor I get from citrus when enjoying seafood, but all seasonal fruit is fair game!!😋
Be sure to subscribe to my site and receive access to additional delicious health conscious recipes that are sure to do your body good!
All the more reason to Jazz Up The Ordinary!
I try my very best to develop and enhance recipes that are the tastiest versions of plants. While I have a few tricks up my sleeve that produce delicious outcomes, one of my favorite methods is using infused oils and vinegars- full flavor less guilt. You can always make your own collection of these tasty culinary accessories and bottle them, as I tend to do from time to time. But what I love to do (and most convenient) is pick up the delicious bottles of gourmet oils and vinegars from the foodie aisles of my neighborhood TJMaxx, HomeGoods, and Marshall’s.
From exotic herb steeped vinegars to rare truffle and fruit infused oils, you can’t beat these culinary-dream-finds that for the most part are under $10! And some for as low as $4.99! Plus the flavor enhancement it adds is unbeatable. Both my roasted green beans and grilled rainbow trout were popping with amazing flavor. The added benefit also is that these oils are healthy ones full of the 'good fat' our bodies and brains need to thrive. The general base of the oils I find are olive(virgin and extra virgin), grape seed, and avocado. Did I mention these make wonderful gifts for the foodie in your life? #WINNING
So the next time you’re out shopping for throw pillows for your couch, or that perfect dress for your vacation, don’t forget to visit the specialty foodie aisles and grab a few bottles of these treasures, your tastebuds will thank you!
Be sure to comment below and share your fav finds from these stores that you’ve discovered, I’d love to hear about them!
This very well may be one of the easiest, quickest, healthiest, and super delicious ‘no fuss’ way to celebrate with your tastebuds as well as your eyes! Super simple because all you need is fresh veggies (or fruit), Abstract Spice, sticks, and a fire! Now, I do generally like to add a drizzle of flavored olive oil once the kabobs are done for an extra layer of flavor!
5 KABOB KICK-OF TIPS
- Be sure to soak your wooden skewers in water for at least 30 minutes prior to making your kabobs. This prevents potential mini fires when setting the sticks directly on the heat.
- For best results, DO NOT soak/marinate your veggies/fruit. While this is an awesome flavor booster, it doesn’t work well with kabobs simply because marinating veggies and fruit will leave them wilted and soggy. Not ideal for grilling kabobs since the heat will already soften the veggies/fruit in the process.
- Try to pierce each ingredient as much in the center as you possibly can. This helps with balanced cooking and easier eat-ability(yep, made that word right on up, lol!). There’s nothing worse than going in for a bite of your kabob and having pieces fall off the skewer because they were pierced too close to the edge.
- When grilling your kabobs, temperatures may vary based on a traditional charcoal or gas grill. For this reason watch your kabobs and turn when the char on your veggies is prevalent on the edges, maintaining the veggies still at their bright color in the middle. This way you get the desired bbq flavor with the veggies still crisp and vibrant. Try turning approximately every 2 minutes.
- If adding an animal protein to your kabobs, be sure they are in small portions to adhere to the short cooking time on the grill. For this reason, marinating land protein such as chicken or beef is essential since this process breaks down the meat. However, for seafood, I do not recommend marinating since sea protein cooks super fast. *For contamination purposes, prepare animal protein and vegges separately*
FRUIT: Pineapple, Nectarines, Watermelon, and other melon are seasonal and perfect for the grill. Because of their firmer flesh they can withstand direct heat better than most other fruit, maintaining and even intensifying their flavor!**
Pretty easy, huh? Feel free to throw in marinated tofu or tempeh as well! The veggies/fruit you select to go on your skewers is completely up to you. This also goes for the order in which you stack them. Personally I always shoot for the 'rainbow' in trying to find the brightest most vibrant plants, which coincidentally are so easy to find in the summer!
We're not perfect, and neither is cooking food. Many people make the assumption that because you can cook you automatically are an awesome baker...WRONG! Baking is more like chemistry and 'exacts'. See, no, that's not cooking at all. Something tastes off? Add a pinch of this or a dash of that to balance the taste. Texture of your sauce too loose? Make a slurry with cornstarch or flour to thicken it up. You can even step it up a bit and add pureed white beans. See, you can't do this in baking. Your soufflé didn't rise? Oh well, you gotta toss that bad boy and start over again!
So enjoy this delicious egg pie that you can serve for breakfast, brunch, lunch, or dinner with a salad on the side. And don't forget to make your own. Don't like shrimp? Add cooked chicken or omit it all together. Not a fan of kale? Spinach is a delicious and just as healthy substitute!
Ahh, the beauty of cooking! Where do you think I came up with my mantra, Make It Your Own? You see, with cooking, you can!
This green veggie bowl is super simple and is tasty warm or chilled. Please try it out and let me know in the comments what you think, along with any questions or ideas you may have.
For this reason, over the years I began to build somewhat of a repertoire of staples that I feel are essential in solidifying any good recipe. To be specific, my pantry staples are what I take most pride in since they have longer shelf lives and are more versatile and interchangeable. What's more, you can build it up your reserve over time so that you'll never be without when you're in the middle of a recipe, lol!
It's so funny, I have a best friend that is consistently in awe of the things I have on hand to cook with at any given point of time. Her comment is always, "...girl, ain't nobody got that in their pantry but you!"
Well the joke is on her, because I have included my personal pantry stock list below! Obviously based on your taste preferences, you may add or omit here and there. This is just to serve as a guide in assisting with what majority of the AC Art Of Food recipes will contain. So take advantage of my pantry must haves and start collecting today!
Pan Seared Cod w/ Veggie Relish & Capers
4 pieces of cod fillet, cleaned and pat dry
1 cup grape tomatoes sliced in half
1.5 cup fresh broccoli florets
1 shallot, thinly sliced
1 tbsp minced garlic
2 tbsp capers
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
2 tbsp abstract spice
1 tsp sea salt
fresh cracked pepper
4 cups fresh spinach
1Add fresh spinach leaves to a serving platter.
2Preheat skillet with 2 tbsp of butter on medium-hight heat.
3Pat cod fillets dry. Lightly rub each fillet with olive oil.
4Season both sides with Abstract Spice.
5Sear both sides of cod until browned and crispy on the edges (approximately 2 minutes on each side).
6Remove fish and set atop fresh spinach on serving platter.
7Add wine to de-glaze the pan, removing bits stuck onto skillet. Add shallots and minced garlic to skillet and sauté for approximately 1 minute.
8Add remaining olive oil, tomatoes, broccoli, and salt- cook for 2- 3 minutes.
9Blend in remaining butter, capers, and fresh cracked pepper to taste- simmer until butter is completely melted.
10Pour vegetable relish on top of fish; squeeze lemon juice on top to finish.
11Serve and enjoy!
*Feel free to substitute your preferred protein and whatever vegetables you have on hand. #MakeItYourOwn!
There is a scale in our bodies on the ph spectrum that balances acid and alkaline in the body. You want your body on the alkaline side. 'Why' you ask? Cancer cells CANNOT live in an alkaline environment. For this reason, prevention is paramount.
This champion of a woman beat the odds by focusing her diet on alkaline rich foods. Just think, if we all incorporated alkaline rich foods into our diets the monumental changes we can make to our lives. Please be clear, I am not stating, nor am I in a position to state, that this is a cure for cancer. However, I am expressing that alkaline foods are a large contributor in the fight against cancer.
I became so pumped by this story that my mind immediately started buzzing with ideas on how to create delicious recipes rich in alkaline. There are plenty of these types of foods to choose from, check out a few of my favs below:
- swiss chard
- alfalfa, barley, and wheat grass
- sweet potato
I didn't have to look any further than my own backyard garden for one of the stars of my recipe where I'm growing gorgeous swiss chard! The recipe you ask? Here it is! My colorful Alkaline Rich Black Bean & Leek Salad. This amazing salad was a huge hit at our cookout! But this is just the beginning! I can't wait to develop more of my new 'F@#$ Cancer' recipes!
Buuuuuut, the sun has come out for the weekend! Now my family is well aware that Mommie does not cook over the weekend. It's pretty much a go-for-yourself type of meal situation on Saturdays. So we decided on nachos. Not just any nachos, my purposeful 'Quick Repurposed Vegetarian White Bean Nachos', yummers! Have fresh spinach, red onion, tomatoes, and avocado, we will nachos make! For my boys, I seasoned up some fresh ground turkey, but for me, I reheated my white bean stew, and what a genius move that was!! My son even added it to his taco seasoned ground turkey and it blew his mind! With some additional toppings such as chopped black olives, cheese, and sour cream, nacho night was on and poppin', and packed full of protein!
*ACAOF Tip*: Never begrudge leftovers!
When the weekend comes, check the inventory in your fridge (you have to anyway to know what to pick up from the grocery store!), and you'd be surprised with what you can come up with when you add a little imagination! Salads, wraps, tacos, and of course, NACHOS!
...Quick Repurposed Vegetarian White Bean Nachos that is.
Check out my creation below!
What do you like to create on the weekend for good eats? Let me know in the comments below!
Quick Repurposed Vegetarian White Bean Nachos
Layer a foil-lined sheet pan with the following:
- Nacho chips (*tip: heat nachos alone for about 6 minutes to crisp them)
- Slow Cooker Vegetarian White Bean & Kale Stew (click here for the recipe) *Canned or prepared white beans can be used if necessary*
- Additional meat-less protein if desired
- Fresh spinach
- Diced onion
- Shredded cheese (Monterey Jack and Cojita are my favs)
- Place loaded pan in oven for 5-10 until cheese is melted
- Take pan out and top with your choice of:
- Fresh spinach
- Chopped avocado and/or guacamole
- More cheese
- Diced tomatoes
- Sour cream
- And yes, sriracha, and whatever else your heart desires!!
This past Sunday was an amazing time as we shared in celebrating my mom by showering her with love, gifts, laughter, and of course, GREAT food. My dad like most, tended the grill, while my sisters and I dwelled inside sipping wine. Now I pretty much have one of those moms that is truly blessed not to necessarily need anything. However, her wants are a completely different thing. So when her sole request from me was to make her '...you know, those good ol' peanut butter cookies that you whip up so quick', how could I say no? She was referring to my deliciously rich 11 Minute Best Peanut Butter Cookie recipe.
Now the story behind this cookie is literally 30 years old! It derives from my very first structured cooking class at the age of 12. You know, essentially everyones first cooking class....Home Economics 101, lol! I'll never forget the day our teachers, Mrs. Pugh and Mrs. Bowen, told us we were going to learn the best and easiest recipe for the most perfect peanut butter cookies. I was far more interested in class this week than the previous week when we were sewing together polka dot short-sets, ha! It was pretty hard to believe that I could literally count the ingredients on one hand and that they would be done baking after only a few minutes. I mean think about it, our classes lasted only 40 minutes. Within that time we calmed down after the last class bell, got in our groups, gathered the ingredients, made the dough, placed dough balls on the cookie sheet, baked them, let them cool while we cleaned up our stations, and finally took a few minutes to devour the fruits of our labor before class ended, all within our 40 minute class period! And they were DELISH!
Now my mother is diabetic and one of the reasons why I do what I do with AC Art Of Food, and like most 'sweets' I make, I decrease the sugar wherever I can without sacrificing flavor. For this reason, I usually use only 1/2 cup of sugar. Over the past 3 decades I have altered the recipe a bit more here and there, adding a little of this, taking away a little of that, but nothing beats this original recipe! So please enjoy this 11 Minute BEST Peanut Butter Cookie recipe, they are SOOOOOOO good!
Be sure to leave a comment below if you'd like to try this recipe for yourself! Or if you have a 'Best' cookie recipe with a great story to back it up!
11 Minute Best Peanut Butter Cookies
- 1 cup peanut butter
- 1 cup raw sugar
- 1 egg, beaten
- 1 tsp vanilla
- In a bowl, combine all ingredients.
- Mix ingredients well until batter becomes of a thicker dough (approximately 1 minute).
- With a tablespoon sized spoon or melon baller, scoop uniform sized cookie dough onto a sheet pan.
- With a fork, create a criss-cross pattern as pictured above, slightly flattening.
- Bake for 11 minutes at 350.
- Let cool (or not), and enjoy!
I mean really, there is nothing more satisfying than throwing an item into the slow cooker, walking away for hours without giving it a second look, only to return to a wonderfully smelling home, and your slow cooked gem, seasoned just right, tender, and ready to be devoured! But then what?!? After the 1st day of leftovers, it's time to remix and re-purpose! And for this reason, I have listed below some delicious quick ideas to do just that!
Check out AC Art Of Food's Super Simple Abstract Slow Cooker Chicken recipe and its 11 Delicious Uses for Slow Cooker Pulled Chicken. Do you have some tasty pulled chicken ideas of our own? Let me know in the comments section below- thanks in advance!
Super Simple Abstract Slow Cooker Chicken
- 2 lbs chicken breast
- 2 tbsp Abstract Spice
- 3 cups water
- Sea salt
- To your slow cooker, add water and Abstract Spice
- Sprinkle both sides of chicken with sea salt
- Add chicken to slow cooker
- Turn slow cooker on 'LOW', and get lost for about 8 hours
- When done, pull chicken apart into shreds with 2 forks
11 Delicious Uses for Slow Cooker Pulled Chicken
- Mix w/ marinara for chicken spaghetti.
- BBQ chicken sandwiches.
- Top on a salad.
- Add celery, onion, and mayo for chicken salad.
- Add noodles, broth, and mixed veggie for a chicken noodle soup.
- Add to a basic grilled cheese.
- Add to macaroni and a cheese sauce for a delicious casserole.
- Add to rice, and fresh spinach for a super quick and tasty rice plate.
- Top on a baked potato with broccoli, sour cream, and sprinkle with cheese.
Usually the typical breakfast bowls are made up of a thicker smoothie base topped with chia, hemp, flax, nuts, fruit, etc. The more savory bowls for say lunch and/or dinner, generally involve a grain base such as rice, pasta, quinoa, etc., topped with veggies and protein. With that in mind, I present to you the AC Art Of Food, Soooooouuuuul Bowwwwwwwwl! lol!! Yep, it's all in the name! I simply took a few Sunday dinner favorites and remixed them into something current and trendy...oh, and deliciously healthy! With a simple brown rice blend base, topped with hearty soul food fixins', how do you go wrong? You don't! This Soul Bowl is super easy to assemble, quick, filing, delicious, and healthy!
Want to create our own Soul Bowl? What are your favorite soul comfort food dishes that you'd like to see in a bowl? Do me a favor and let me know below in the comments and I'll be sure to re-invent your bowl and post it!
ACAOF Soul Bowl
- Cooked brown and black rice
- Air fried Abstract Sweet potatoes (regular oven roasted works fine as well)
- Saute'ed collard greens sautéed in garlic, olive oil, and shallots
- Prepared black eyed peas
- Line the bottom base of your bowl with rice blend.
- Assemble sweet potatoes topping the rice blend and covering 1/3 of the bowl .
- Assemble 1/3 of the remaining vegetables atop the rice blend.
- Add a drizzle of extra virgin olive oil and dig in!
And that's it- enjoy!
AC Art Of Food
Eat Your Fruits & Veggies
Foodie And Her Thoughts
Food Is Medicine
Good For The Kiddies