In my early teens, there was this book on our shelf about eating based on your blood type.  Fast forward to my post college years, I revisited this information and based my eating habits accordingly.  I remember enjoying the lifestyle for a moment, but had not taken the definitive leap to give up ‘the meat’ at that point in my life…so, my attention to eating to condition my blood faded.  ​

​Fast forward June 2018, I begin brainstorming on out of the box ways to help make a significant difference in my audience’s eating habits for the betterment of their lives, for the entirety of their lives.  I thought back to that book on my parent’s bookshelf and jotted this down as a ‘possible’ approach.  A few weeks later my hubby and I vacationed to Florida where we encountered a wonderful woman, complete stranger, that we out of the blue struck up a convo with about eating right.  She goes into detail about her 16 y/o daughter that had been ill, low on energy, and very distraught mentally.  She explained how they had been to doctor after doctor, receiving prescription after prescription, to no avail, with these prescriptions sometimes causing more pain.  I even saw with my own eyes w-rays pics of her daughter’s blood cells before and after and the change was amazing!  Then she stated how a guest mentioned seeking a phlebotomist to research her daughter’s symptoms a bit further- taking an outside-of-the-box approach.  Eureka!! Based on a diet of foods proven to improve her blood cells, which were out of whack, her daughter’s condition turned COMPLETELY around!  Energy through the roof, pain ceased, and her overall mental state became more and more optimistic.  I witnessed with my very own eyes x-ray pics of her daughter’s blood cells before and after, and needless to say the change was amazing.  Based on, yep, you guessed it- the food that not only her body needed, but more specifically, her blood.

Two days after we returned from our amazing (and informative) vacay, I made a phone call to catch up with a friend I hadn’t spoken to in a while.  Not even two minutes pass and she is so excited to let me in on this ‘new’ eating lifestyle she’s just discovered that has her energetic and 12 pounds lighter in within two months!  ‘….girl YES!  It’s this book I found that shows you how to eat right for your blood type’.  If you could have seen my jaw drop!!  That was all the validation I needed to go to my own bookshelf where I found the author’s summary version of the main book specific to me and my family’s blood type!  Needless to say I read that book from cover to cover and vowed then and there to not only incorporate it to the best of my ability in my life, but also share this knowledge through recipes, encouragement, and supporting info to help others maximize their blood health with the vehicle of food!   I have since continued to hear positive feedback about this book and its' approach.  Now there have also been some unfavorable comments and testimonies I’ve found in my research with eating based on ones blood type.   However, they mostly pertain to the restriction of consuming certain foods which this plan requires that pretty much any healthier eating lifestyle would present. ​

1.Nitrate-free Deli Turkey Roll-ups

• Nitrate-free deli turkey or ham
• Mozzarella cheese (lower in fat that most cheese)
• Fresh spinach leaves

Layer turkey, spinach leaves, and cheese, and roll!  Combine a tablespoon of mayo + mustard for the perfect dipping sauce!


2.Bagel My Tuna

• Thin sliced bagels
• Your little ones favorite prepared tuna salad

Simply sandwich tuna salad between bagel thins and cut into fourths.  Baby carrots are the perfect accompaniment!


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)

Add your preferred salad to a container.  Wrap lettuce leaves in a paper towel and place in a ziplock bag.  Have your tiny scholar to assemble the boats themselves at lunch!  Shredded carrots adds awesome color and tasty nutrients!

4. Munch-ables

• 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)

Separate each item (crackers, cheese, protein) in separate containers until it’s time to eat and stack away at lunch time!


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)

Now this lunch may be geared toward a more mature palate, but it’s never too soon to introduce new and different healthy food options to kids!  Line fresh leaves to the bottom of the bowl.  Top with your prepared grain salad.  Add tomatoes, fresh mozzarella, basil, and drizzle with glaze.  Sprinkle with sea salt to taste.  Enjoy!


6. PB&J Pinwheels

• Whole wheat tortilla
• Natural peanut butter
• Your favorite 100% fruit spread

Spread peanut butter onto tortilla.  Top peanut butter layer with fruit spread and roll tightly.  Slice roll in to 1 inch sections creating pinwheel discs.  Opt: Add fresh sliced fruit like bananas, peaches, pears, etc., for an added layer of fresh flavor and vitamins! 

7. Ceasar Pockets

• 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

Toss protein in Ceasar salad and stuff salad in each pita pocket.  Opt: Chopped and Chef salads work super as fillers for these pockets as well!  Sliced apples with a natural nut butter for dipping goes awesome with this lunch!


8. Fruit Wafflewhich

• 2 frozen waffles
• Cream cheese
• Your favorite 100% fruit spread

Toast waffles.  Spread one side with cream cheese and the other with 100% fruit spread.  Smash together and cut into fourths.  Feel free to make these PB&J’s by subbing peanut butter in place of cream cheese.


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.)

Layout wrap and cover with herbed cream cheese.  Lay on nori/seaweed sheets to adhere to the cream cheese spread.  Add veggies and roll tightly!  Slice roll in to 1.5- 2 inches wide pieces.  Amino acids or a low sodium soy sauce makes for delicious dipping!  Opt: Make this lunch quick and easier by picking up a bag of broccoli slaw and adding it as your veggies! 

​I decided to prepare a fish dish this past weekend to take to a friend’s family event at the lake.  However, I was a bit bored with the same old 'lemon and dill’ seasoned fish- primarily salmon as the fish.  So the hubby picked up a few pounds of my new favorite delight of the sea, steel head trout!  Now, what to add to it to jazz it up....differently?  

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!!😋

Vacationing with the hubby is always a great time, wherever we venture!  This excursion was no different.  We highly recommend The Diplomat Beach Resort in Hollywood, Florida.  Our stay was simply magnificent from the moment we arrived to the bitter-sweet day we left for the airport headed home.  Superb customer service upon encounter with our beautiful front desk clerk Neka, and the continual concierge love we received with every request, made each day pure heaven.  But what made this stay that much more amazing for me was the fact that this was a Chef Geoffrey Zakarian culinary curated hotel!  What an honor to be staying at a hotel where the Iron Chef himself has personally touched each dish we'd be devouring from the Diplomat! 

Click heOur first tasty engagement occurred at the Point Royal Restaurant located right past the bar leading out to the pool and beach area.  I had the Crab Croquettes accompanied with Chef GZ's infamous "Comeback Sauce" and a side of Buttered Broccolini.  The hubby had the St. Tropez Turkey Club and a side of seasoned fresh cut fries. 
The Verdict: I felt the crab croquettes lacked flavor.  I was somewhat disappointed that I didn't taste the sea-sweetness of fresh crab in these little bites.  While I was thankful they were not loaded down with stuffing/breading like some, basic bland crabmeat rolled in panko and deep fried, unfortunately allowed much to be desired.  Not to mention I was saddened by the very sauce I've seen Chef make on TV.  The 'Comeback Sauce' reminded me of the combination of a well known salad dressing sandwich spread and ketchup mix.  Thankfully my palate was saved with the broccolini which was prepared to perfection!  And the hubby's club sandwich was fresh, delicious, and exactly how I would make it!!  Trust, adding sliced boiled egg and avocado to a traditional club sandwich makes everything right with the world!re to edit.

Point Royal's exquisite breakfast buffet is a thing of glory!  Unique handcrafted salads, exotic seasonal tropical fruit, fresh gourmet cheeses, waffles, roasted potatoes, wide range of breakfast meats and cured meats, hot and cold cereals, fresh juices, coffee and tea.  But what set this buffet off was the Omelette Bar extravaganza!  I would have to love this right?!  Come on, you all know 'make it your own' is my mantra- this was no different.  I had a delicious veggie   loaded egg white filled with scrumptious smoked salmon and herb goat cheese.  Hubby's was filled with divine chicken sausage!
The Verdict:  AWESOME!!  I do believe my favorite part of the bar though was the amazing variety of sweet and luscious tropical fruit- truly earth's candy if I ever tasted.  Our amazing server Bridgette gave us an awesome tip: Come down to dine 30 minutes prior to the end of the buffet.  That way we'd pretty much be satisfied for most of the day!  Boy was she ever right!  And as an added bonus, Bridgette became such an insight to me as our 'culinary health' discussions regarding blood conditioning provided validation for a facet of AC Art Of Food.  She was and is a true gem! 

Oddly enough, we ventured off property to the popular mall in Hollywood, Aventure Mall, where we decided to dine at one of our favs, Cheesecake Factory.  I had never seen the Almond Crusted  Salmon Kale Salad on the menu in my previous visits here in Atlanta, but dining on the patio in balmy Hollywood, Florida convinced me that this was the 'coolest' dish to order.  A lemon zest cream sauce topped this delicious piece of fish literally making my toes wiggle!  Frankly, I've never been disappointed with a Cheesecake Factory meal ever, so I was not surprised!  And this beautiful salad was mixed with delicate quinoa and tender sliced radish.  Chunks of avocado and sweet-tart dried cranberries gave this nutty salad the sublime boost it needed.  And of course, I will be re-making this some time in the near summer future- stay tuned.
The Verdict:  A toe-wiggling winner!

And the highlight of our departure, a delicious bite at Point Royal before the car takes us to the airport.  Are you sensing my love for salmon on this trip yet?  Is it obvious?  Lol!!  This was the quintessential breakfast to seal the simply amazing time we spent on our vacation.  Lox and Bagels is one of my favorite combinations ever!  This Scandinavian/ Chinese/ Italian/ Americanized dish is so fresh, briney, creamy, and crisp and ever so refreshing as I squeeze lemon over everything!  Sealing the deal with a steamy cup of coffee made this to be the perfect morning dining experience!  Fresh baked bagels, cream cheese, lox, capers, boiled egg, sliced red onion, thinly sliced English cucumber, juicy Roma tomatoes, and don't forget the lemon!  What more could a girl ask for!
The Verdict: The perfect ending bite to a perfect vacation!

In conclusion, when visiting Hollywood, Florida, I would encourage you to feast and reside at the Diplomat Beach Resort Hotel for a stellar experience all around!  We're already planning our return- hope to see you there!

​Once again, the 4th of July is upon us!  No better way to symbolically kick-off the summer than a few fireworks, right?  Well before the bombs burst in the air, but shortly after the annual Peachtree Road Race, let’s get some kabobs stacked and on the grill!

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!

I really think it's therapeutic to hold on to aged items be it pots, writings, books, recipes, and in this case pics.  Holding on to some of these items allows you to reflect on how far you've come and what you've learned along the way- growth.  This case in no different.  At first I contemplated whether or not to take a new pic of a more recent quiche I made, or to use the original pic with the recipe re-post.  I cringed at first once I decided to go with the retro-pic, but I feel better and better every time I look at it.  This was me, right where I was. Imperfection, faults and all!  Not only was I able to 'tweak' the recipe for what I know now in taste, but it allowed me to appreciate the process and enjoy my foodie journey.  

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!

​

Keeping in line with my new 'F@#$ Cancer' recipe creations, my 'Alkaline Rich Goodness & Green Mercy' dish does not disappoint! Loaded with vitamins and minerals the body needs to stay defensive against disease, this recipe boosts the immune system to put up a hell-of-a fight! What's more, it tastes AMAZING! But then again, that's my main purpose as your Culinary Health Consultant!

​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.

Enjoy!

Main Ingredients
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
*lemon juice

Preparation
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!

Additional Notes:
*Feel free to substitute your preferred protein and whatever vegetables you have on hand. #MakeItYourOwn!

I recently posted a video on my AC Art Of Food Facebook page regarding a woman's testimony on how she beat cancer.  She explained how not only was she diagnosed with breast cancer, but she beat it, and then it came back in another part of her body.  This woman endured chemo and radiation, and after all that was given only 21 months to live.  Fast forward TWELVE YEARS LATER, this miracle of a woman is sharing how she beat this beast of a disease with a positive outlook and eating not only healthy, but a specific type of healthy foods.  These specific foods are known as alkaline foods.  

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:

• spinach
• kale
• swiss chard
• leeks
• mushrooms
• cucumber
• citrus
• tomatoes
• avocado
• broccoli
• onions
• garlic
• ginger
• cabbage
• watermelon
• figs
• alfalfa, barley, and wheat grass
• sweet potato
•  celery
• carrots
• kiwi
• cauliflower

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!

Just in case you didn't know, I am the queen of re-purposing!  Another name for re-using left overs, lol.  Earlier this week I prepared my delicious slow cooker pot of Slow Cooker Vegetarian White Bean & Kale Stew. Using Abstract Spice and an onion as the only means of seasoning (with just a few dashes of sea salt to taste), this delicious bowl of comfort was perfectly scrumptious amongst the rainy days we've had this week here in Atlanta.  

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!

~Pre-heat oven to 350~

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)

Do This:

1. Place loaded pan in oven for 5-10 until cheese is melted
2. Take pan out and top with your choice of:

• Fresh spinach
• Chopped avocado and/or guacamole 
• More cheese
• Diced tomatoes
• Sour cream
• Olives
• Jalepenos  
• And yes, sriracha, and whatever else your heart desires!!

​Enjoy!

So here's the thing, we all know how trends come and trends go.  Living for what's hot right now.  The hottest shoe, hair cut, nail art, car, vacation spot...for right now.  And yes, there are the ever-changing food trends.  But food trends you'd think it'd be simple, right?  Veggies and fruit don't change, you know they're good for you.   But now in the news they have too much sugar that can increase your insulin and contribute to diabetes and weight gain.  And now your vegetable consumption is even scrutinized because of how long you cook them, ultimately cooking all the benefits right on out of them!  And don't even get me started on animal protein...sheesh!

With all of this, wouldn't you like just a simple list of 'rules of thumb' that are pretty common sense, that actually make sense?  Well look no further!  AC Art Of Food has compiled the ACAOF's  10 Healthy Living Tips that will ensure you at least have the basics down as a foundation for what ever eating lifestyle you choose to indulge in.  

Here are a couple bonuses to the list pertaining to the aforementioned:

• Everything in moderation
• Prepare and eat veggies at their natural color (example: broccoli and green beans are just that, green- if they start looking brown, you've gone TOO FAR!

Now remember, DO YOU!  No labels necessary.  Your reasonings, choices, preferences, likes and dislikes, are exactly that, YOURS.  Don't attempt to fit in anybody else's category but your own.  After all, who's better of an expert on you than you?  

Are there other healthy tips you use or think that would be great to add to ACAOF's 10 Health Living Tips list?  Be sure to comment below to let me know, and watch this list grow...for good health!

                             

1. Drink 1/2 your body weight in ounces of lemon water daily💧.
2. Eat clean most of the time- 🚫Avoid processed foods🚫.
3. Incorporate a raw or lightly cooked veggie at every meal🥗.
4. Eat all carbs before sunset 🌄.
5. Eat IN more than you eat OUT.
6. Drink a glass of water before each meal.
7. Stock your fridge with good things for your body and plan for every meal🍽. 
8. If you must *dessert*, incorporate fruit🍏
9. Drink green tea.
10. Eat all plants at least 1 day a week🌱 (Meatless Monday😋)

Make it a Healthy Living Great Tasting Day!

The trend to be healthy and live a healthy lifestyle is seemingly becoming more of a permanent way of life for many.  And why not?  Like exercise, it's a process that ultimately improves hour life and makes you feel good.  And with a world of full of culinary creations like the trend of healthy 'bowls', the possibilities are endless!  Enter: my Soul Bowl!  

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!

• 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

​

1. Line the bottom base of your bowl with rice blend.
2. Assemble sweet potatoes topping the rice blend and covering 1/3 of the bowl .
3. Assemble 1/3 of the remaining vegetables atop the rice blend.
4. Add a drizzle of extra virgin olive oil and dig in!

And that's it- enjoy!

It's hard enough trying to get kids to eat their veggies (well, my kids at least), but it can be just as much of a challenge for us grown folks. For this reason, these 5 Easy Delicious Fruit & Veggie Smoothie Recipes are a MUST!

About a year ago I found myself racking my brain trying to figure out how to 'trick' my kids into consuming vegetables, but I'm realizing this is just as much of a struggle for adults....namely ME!
Now, to be clear, I am a great healthy-lifestyle consultant/chef, and have a knack of masking the good-for-you stuff in deliciously irresistible tasting vittles, but sometimes it is a struggle to get in what I need at the amount I need. Now, it's not as bad as my 4 y/o last year that would greet her veggies with the whole head turn, hands-out-pushing-away, and verbal exclamation 'EWWWWW'! I mean, I can roast carrots and spice them up to make them sweet like candy (very little natural sweetener added); can roast a green bean so mean that it will make the staunchest of fast-foodies forget about French fries; and can crisp kale so good you won't be able to '....eat just one'! But with all this goodness and mercy cooking in the kitchen, I'm still needing no- brainer, quick and easy ways to incorporate these veggies without re-inventing the wheel...every time.

This is the reason why I have devised 5 Easy Delicious Fruit & Veggie Smoothie Recipes that allow you to save the time and effort of trying to conjure up what you should throw in your super blender for your morning...and the kiddies will love them too!

Here's a few tips for YOUR perfect smoothie:

• add your favorite protein powder serving to pump up your smoothie and keep you full!
• incorporate a few tablespoons of flax meal, chia seeds, and/or hemp seeds.
• toss in turmeric or ginger root if you want to fight off inflammation while you sip.
• Looking for a bit of tartness? Add a tablespoon of lemon juice.
• Not sweet enough? Add a tablespoon of local honey that will also help fight those allergies (for you vegans out there, agave works as an awesome substitute for honey).
• Texture issues? Add as much or as little water/almond milk to get your smoothie just right.

GREEN PEACH
* 1/2 banana
*1/2 cup cucumber
* 1 cup kale and/or spinach
* 1/2 cup mangoes and/or peaches- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* coconut water or spring water
* ice


THANK YOU BERRY MUCH
* 1/2 banana
* 1 cup kale and/or spinach
* 1 cup fresh (if summer) or frozen berries
* coconut water or spring water
* ice


ORANGE YOU GLAD
* 1 cup spinach
* 1 cup oranges- in 100% juice (no sugar added) snack packs for lunchboxes are perfect!
* 1/2 cup carrots
* almond milk (80 calorie)
* ice


APPLICIOUS FRUIT CUP
* 1 cup kale and/or spinach
* 1/2 banana
* 1 small apple
* 1/2 cup frozen peaches
* 1/2 cup berries
* coconut water or spring water
* ice


A FRUITY BEET
* 1 cup spinach
* 1/2 banana
* 1 beet (peeled and chopped)
* 1/2 cup berries
* 1/2 cup peaches
* coconut water or spring water
* ice

Enjoy!
Make it a Great Tasting Day!

There's nothing like coming home from work with no idea of what you're going to make for dinner. I mean let's face it, sometimes the savviest of meal planners have at least one day in their lifetime where the leftovers juuuuuust couldn't stretch that extra day, or you completely forgot about that marinating chicken in the back of the fridge that you were supposed to have baked 6 days ago- yep, it's trash now! For these very times, a frittata can be your saving grace! Made with basic staples found any given day in most refrigerators, this dish is an easy save for dinner and the next day's lunch (or breakfast!).

Not only is this recipe convenient because of it's ingredients, but the process that I use literally takes a fraction of the time that it would for the classic egg-casserole bake. Part classic soft scramble and a finish in the oven- you'll be eating in no time!

*Feel free to add or omit the added ingredients I've listed, as always- Make it your own! Let me know what twist you put on yours in the comments below!

​Lazy Greens Frittata
8 eggs, scrambled raw
3/4 cup almond milk
2 cups kale
2 cups arugula
1/2 cup Swiss cheese
1/2 cup muenster cheese
1 tsp dried thyme
1/2 onion, sliced fine
1 tsp sea salt
1 tsp granulated garlic/ garlic powder
1 tsp granulated onion/ onion powder
1/2 tsp nutmeg
*Chopped green onions, tomatoes, and additional arugula leaves for garnish*
​

1. Mix almond milk into raw egg scramble, set aside.
2. On med/high heat, saute onions in 2 tbsp coconut oil until just translucent.
3. Add kale and saute for approximately 1 minute.
4. Add arugula, 2 tbsp coconut oil, 1 tsp salt, garlic and onion powder to the pan mix until all greens are bright green and wilted.
5. Reduce heat to low and mix in raw egg/milk mixture.
6. When eggs begin to solidify slightly, add in cheeses.
7. Mix gently, folding in remaining ingredients- pan mixture should still be liquid-like.
8. Remove pan from stove and place pan on bottom rack in oven on broil for approximately 5 minutes, until the top is browned- remove from oven.
9. Let sit for approximately 15 minutes and serve.

Enjoy!

The annual celebration of Earth Day turned 48 this week, and it's theme: End Plastic Pollution!  

Earth Day is a great way to really focus on what we as people should do in order to protect and preserve this planet in which we live.  It's unfortunate that we have not done a very good job as a whole in this effort.  From hunting for pleasure endangering species, to chopping down vital forests and everything detrimental in between, we have not done a very good job in nurturing OUR earth.  However, now is the perfect opportunity to re-commit, re-connect, and play in the dirt again- figuratively speaking...or maybe not!  

This year's focus is on the need to end plastic pollution.  So many items we purchase to wear, eat, and drink, often if not always, come packaged in plastics of some sort.  In my household, we're doing our part by growing fresh fruits and vegetables to help avoid plastic packaging- garden to table, if you will, ha!  But inquiring minds what to know what you are doing to leave your mark on protecting Mother Earth.  

​Not sure about what you can do?  No worries!  I've formed a list below of excellent steps you can take towards rebuilding a better place in which we dwell.    Which ones will you choose to participate in?  Let me know by posting in the comments below!

AC Art Of Food's Tips To Preserving Mother Earth:

1. Grow your own garden and get your hands dirty!
2. Use reusable drinking water bottles (BPA-free/Glass/Steel), cups, and straws.
3. Bring your own reusable grocery bags to the grocery store and markets.
4. Pack your lunch and bring it in a reusable lunch bag.
5. Utilize cloth napkins and towels instead paper ones.
6. Purchase more ebooks over paper ones! (Like the AC Art Of Food Culinary Health eBook Cook Book Vol.I)      
7. Request to have have local sourced food served in your neighborhood schools.
8. Support farmers and buy local and organic when possible, as often as possible- reducing emissions of food transport and the elimination of pesticides to preserve foods.
9. Reduce meat consumption to reduce carbon emissions produced from the livestock industry.
10. Recycle your non-meat garbage into fertilizer by composting kitchen scraps and using them to fertilize your garden!  (FYI- Aldi's has a freaking TUMBLING compost bins on sale now for $40!!!- get'em while they got'em!)
11. Run the dishwasher only when it's full.
12. Water your garden either first thing in the morning or last thing at night.

Find even more ways at www.earthday.org!

Lots of times my inspiration for a recipe comes from a food or dish I absolutely love, but unfortunately was prepared for me horribly.  This recipe revelation was no different for my 1 Amazing Wannabe Wonton Soup!  

My mother wasn't feeing well a few weeks ago and stated that all she wanted was a nice steamy bowl of wonton soup.  Now, I can't remember the last time I had a bowl of this comfort goodness.  For the record, my favorite go-to Asian soup has always been the delicious egg drop soup with crisp, crunchy wonton strips for dipping, or simply to crumble on top.  However, lately I've been craving this wonton soup now too, primarily because of my mother mentioning it- TRUST, the mind is a plenty powerful and influential  thing!  

So the other day I order some Chinese food for the family, and what do I request?  Yep, you guessed it, wonton soup!  I could not wait to get home to wrap myself up in this warm liquid goodness.  But after one sip, not only could I wait, but I could actually toss it in the trash!  It was unsatisfactory to say the very least.  The wonton dumplings had no flavor, and the broth reminded me of a mix of oil and tap water, HORRIBLE I tell you!  Absolutely NO flavor.

And like clockwork, I got in the lab (my kitchen), and conjured up what was a sublime bowl of wonton/vegetable dumpling soup.  From the super flavorful vegetable dumplings from @TradeJoes, to the organic vegetable broth spiced with garlic and ginger from the same, it's no wonder why the pot disappeared in a matter of minutes of being made.

This is such a nutrient-rich immune beneficial soup because of the very healing powers found in  chicken noodle soup- minus animal protein and kicked up a notch with fresh minced ginger, green onions,  and garlic.  

I can't wait for you to try it!  Comment below to let me know what your favorite soup is!

​Now that most of us are on Spring Break, take this time really find out what your kids love to eat!  There's no homework pressure, study deadlines, or pesky projects to stress out about, so why not investigate now and prepare for an 'A+' back-to-school week with delicious after school snacks they'll truly love, because they told you so!  

Huffington Post has a great article on how to 'healtherize' the suggestions you may receive from your tiny ones.  Here's what some nutritionists give their kiddies for snacks, you may find some of these to be your favs as well! 
https://www.huffingtonpost.com/entry/what-nutritionists-kids-eat-for-after-school-snacks_us_5a9f64a9e4b002df2c5ec7ff 

Enjoy!

​Who are we kidding, life is passing us by quicker and quicker and there is absolutely nothing we can do about it.  Unfortunately there is no 'stop' or even 'pause' button for real time.  But worry not!  What we can control and focus on is living our best, right now!  Regardless of our age, we can take hold of the reins starting today, right this very minute, by getting the right amount of sleep, adequate exercise (not overdoing it), and ultimately the proper nutrition our individual bodies need, at the ages we are, this very moment!  I don't know about you, but I'm excited and intrigued with the abundance of individuals in their later years, near and upwards of 60 looking amazing and speaking out regarding how they feel the best they've ever felt in life!  And what are they attributing it to you ask?  Clean and plant-based foods!  The proof's in the pudding (pun intended)!  These individuals are stronger in mind, body, and spirit.  This inspires and motivates me on my laziest of days, to move and be purposeful to put in my body foods that heal, not hinder.

One Green Planet has done a great job of spotlighting 8 individuals you may know at various ages who relay how they optimize their culinary lifestyle to maximize to their fullest potential in the article link below.  
http://www.onegreenplanet.org/natural-health/plant-based-diet-good-health-age-defying-vitality/

Are you living your best life, right now?  Let me know what you nosh on to keep it right and tight, at your age!

Words simply cannot express the sheer joy I felt the day she arrived.  So beautifully packaged, just for me.  I almost felt like she knew me already and that I would love her forever the way she fit so securely in my arms the very first time I picked her up.  Packaged so perfectly, and oh so sturdy!  And the hum.  No, she wasn't loud like the others you see.  And yes, it is very common for them to get loud, but not my baby.  No, she hummed without making all that racket like those others.  What you ask, that could fill me with so much joy and glee?  A baby?  A puppy?  No....my very first VITAMIX!!!!

See, you have to understand, I have been wanting one of these babies ever since I saw over 10 years ago how the product rep on TV would throw a rock in this sucker and make sand!  If it could do that to a rock, surely goodness and mercy it could make my smoothies smooooooooth as a puree!  And it does, it really does!!  Super simple to use and clean up- I mean just plug it up, one flip up and a dial for speed and another for extra speed and blending, rinse out thoroughly when you're done.  But that's just it, you're not done!  You want to use it EVERYDAY....and you can!  You should!  Ooooh, the possibilities are endless!  Recipes from my fresh and garlicky chilled homemade gazpacho, to an anti-inflammatory warm and creamy turmeric spiced tea for your sinuses, all can be made in a matter of seconds with this baby....I mean, Vitamix.  But the kicker, the real eye-opener that made me realize that it was more than worth the price after all these years of waiting and contemplating, was the fact that it could beautifully blend wheat grass.  WHEAT GRASS!!  You know, the super-SUPER food that's juiced and sold for about $8 per ounce in your local well known smoothie shops?  I now purchase a bundle of wheat grass myself that runs me anywhere from $4-$7 and I can get about 10X as much for literally a fraction of the price!  Now in my opinion, that more than pays for itself.

Now...do you have a Vitamix? Well, what are you waiting for?!?  Can't afford to part with that much cash all at once?  My foodie lovers, please know that QVC is a beeeeeeeauuuuuutiful place!

If you do have a Vitamix, comment below and let me know your absolute favorite things to make in yours.  If you don't have one yet, what are you waiting for?  Your body will thank you for it....over, and over, and over again!!  Yeeeeeaaaahhh baby!


Fresh Abstract Garlicky Gazpacho (A Summertime Fav of mine!)

• 1 Cucumber
• 2 vine ripened tomatoes
• 1 red bell pepper
• 1/2 Vidalia onion
• 1 Carrot
• 3 cloves garlic
• 1/2 cup fresh basil
• 1/4 cup fresh parsley
• 4 tbsp cooking sherry
• 1/2 tbsp Abstract Spice
• 1 tsp sriracha
• 1 tbsp fresh lemon juice
• 1 tsp fresh cracked pepper
• 1/4 cup extra virgin olive oil

 

1. Mix all the ingredients above in your Vitamix on a 5-6 speed for approximately 15 seconds, longer for smoother texture.
2. Garnish with a drizzle of extra virgin olive oil, avocado slices, herb croutons, shaved Parmesan, or all of the above!   

Soothing Sinus Healing Turmeric Tea

• 1 cup brewed peppermint green tea
• 1/2 cup almond milk
• 3" piece turmeric root 
• 1" piece ginger root
• 1 stick cinnamon (or 1 tsp dried)
• 2 tbsp local/raw honey

 

1. Mix all ingredients in the highest mode allowing the Vitamix to heat the contents- approximately 2-4 minutes, or until you see steam.
2. Pour into your favorite mug and sip!

Enjoy!

Now I am always in search of a quick, easy, and nutritious, snack/meal replacement option, just in case I run out of my homemade ones when I'm on the go.  And if it's peanut butter, even better!  This 'PERFECT Bar' is definitely my top choice when it comes to this.  I first saw and sampled this delicious bar at a vendor demo in an Atlanta Costco back in 2016.  A young female looked to be running the booth with the help of an older gentleman.  I inquired to her about the contents and how the bar derived.  She proceeded to tell me of how it was a family recipe that they decided to share with the world.  She also went on to share that this was not just any protein packed snack bar- it really eats like a meal in regards to keeping you satiated.  And the contents, ooooooooh the contents.  I mean these bad boys are loaded with clean, whole foods!  There are actual plants hidden inside like kale, spinach, and alfalfa, and more, but all you taste is peanut butter goodness that matches the scrumptiousness(yep, made that up) and density of an all-peanut butter cookie!  And because the 'lack-of-crap' and preservatives in its ingredients, these bars have to be refrigerated!!  I've seen them sell around the $2/$2.50 mark each which is not bad at all considering what you're putting in your body and that it can keep you satisfied for a couple of hours, I mean, it is a meal after all.

So if you haven't picked one up for yourself, stop by the refrigerated area in the natural food section of your favorite grocery market and grab the absolute most 'PERFECT Bar' and leave a comment below letting me know if you experienced the same delight I did when I took my first bite! 

​Enjoy!

I will always recommend fresh, because fresh is most definitely best- however, not always convenient.   With salmon being a seasonal product from April to usually late October, sometimes frozen 'wild caught' seems to be the only sensible option.  I personally prefer a pan sear or quick broil for fresh, wild,  never-frozen salmon- divine!   But when my family and I crave for this Omega-3 packed pink swimmer out of season, responsibly frozen is what I grab. 

For this reason, the AC Art of Food 'test kitchen lab' experimented with four (4) salmon and veggie foil packs that turned out to be not only super easy, but super tasty as well!  

Check out and try one or ALL of these below!  And don't forget to make it your own and add or take away to suit your taste preference.  

*Remember to to leave comments letting me know what went great.....or not so great, lol!

Fresh Broccoli & Onion Salmon Foil Pack:
​​-1 head broccoli florets
- 1/4 thinly sliced onion
- 3 tbsp grapeseed oil
- 1 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
2.  Combine all veggies, 2 tbsp oil, 1/2 tsp salt and pepper evenly.
3. Pour in the center of the foil.
4. Lay salmon filet on top of veggies.
5. Add oil and remaining salt and pepper to salmon.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

​Soy Rice Noodle and Kale Salmon Foil Pack:
​​-1 1/2 cups chopped kale
- 1 handful dry rice nooldes
- 3 tbsp grapeseed oil
- 3 tbsp amino acid/soy sauce
- 1/4 cup boiling water
- 1/4 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
3. Add kale to center of foil mixing in 2 tbsp oil and 2 tbsp aminos/soy sauce.
4. Lay rice noodles on top of kale and pour boiling water over noodles.
5. Lay salmon filet on top.
6. Add remaining oil, aminos, lime juice, salt and pepper to salmon.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

​Sriracha BBQ & Rainbow Veggie Salmon Foil Pack:
​​-1/2 cup red pepper, 1/2 cup yellow pepper, 1/2 cup green snow peas
- 1/4 cup thinly sliced green onion
- 3 tbsp sesame oil
- 2 tbsp Sriracha BBQ Sauce (Trader Joe's)
- 1 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
2.  Combine all veggies, 2 tbsp, oil, 1/2 tsp salt and pepper evenly.
3. Pour veggies in center of  foil.
4. Lay salmon filet on top.
5. Add remaining oil, salt/pepper, sauce, and green onions on top.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

When I was a child, I loved a certain chain of Italian restaurants that just so happened to be named after one of my favorite items on a really good slice of pizza- or on a tasty cheese plate.   However, as my palate matured, the only item this particular restaurant offered that tickled my fancy was a really good salad and a deliciously phenomenal soup!  You know that soup, the one with the potatoes, green stuff, and sausage, lol!  Since I really never had a desire to go back to this spot as an adult, I figured I'd try to recreate this soup in my kitchen.  But since my eating lifestyle changed too, I knew I would have to remix the recipe a bit.  
Aaaaaaaaaaaand....I saw, l did, and I CONQUERED!!   When I tell you this bad boy tastes like the real thing!!  I had a few of my co-workers to sample (staunch meat eaters)  and they COULD NOT tell the difference.  I literally had to pry their hands away from the bowl with promises to bring more the next day!
Check out my recipe below and don't forget to let me know in the comments below if you tried it and what 'remixes' you'll add to yours!

​Enjoy!

Vegan Kale & Sausage Potato Soup
(Slow cooker recipe!)

• 2 cups meatless crumbles (Quorn or Boca are ideal)
• 4 cups chopped kale
• 4 large russet potatoes, chopped in cubes (skin on)
• 1 onion chopped
• 1 cup water
• 3 cups almond milk
• 1/2 cup white wine
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 2 tbsp Abstract Spice
• 1 tbsp Italian dried herbs
• *Add a tbsp of crushed red pepper flakes for a little kick*

The Process:

1. Turn slow cooker on high.
2. Saute meatless crumbles, onion, garlic, and dried herbs, in a pan ​with olive oil until onions are translucent (roughly 10 minutes)- sprinkle with a couple pinches of sea salt.
3. Add white wine to the pan (to deglaze), pour contents into slow cooker.
4. Add cubed potatoes to slow cooker along with remaining herbs, spices, and seasoning. 
5. Pour in water until potatoes are just covered, cover with lid and let cook 1.5 hours- or until potatoes are tender.
6. Gently mix in almond milk and add kale reducing slow cooker to low.
7. Cover with lid for 30 minutes.
8. Season with additional sea salt to taste if so desired.
9. Add fresh cracked pepper and serve!

Make it a Great Tasting Day!

This refreshingly crisp AND antioxidant-filled cocktail gets its name from the broken blueberries that are added, instantly releasing the full berry flavor and nutritional benefits.  It's a wonderful alternative to the traditional mimosa often found on many a brunch table :-).  What's more, it's super simple with ONLY 3 ingredients:

• White wine
• Ginger Ale (with REAL ginger)
• Berries (blue & black)

Here's what you do:

1. Over a few cubes of ice, pour 1-parts white wine to 1-parts ginger ale
2. Take at least 4 blue berries and press them until they are 'broken', just exposing the insides
3. Toss in a few black berries
4. Add a sprig of mint for an added refreshing kick (nutritional benefit too!)
5. Stir, serve, and enjoy!

Now you can celebrate with a delicious spirit and feel GREAT about it, literally!

Make it a Great Tasting Day!

Is this you?  Did you do this too?  Are you like me?  Having these grand ideas full of optimism for a lush green Spring/Summer garden overflowing with beautiful vegetables and herbs?  I mean, I bought seeds and plants.  Lined up what grows best together and planted accordingly.  Even created a new garden area in my backyard for them to flourish...hmmm, thinking now that may have been the downfall (relocation shock!)  But Mother Nature just wouldn't let me....I mean, you, be great?!?!  Black Thumb be damned!!

Well no fear, AC Art of Food is here to share with you the great news of green thumb redemption!  Planting is not just for the warmer months of the year.  Check out the beautiful veggies listed below that you can grab now and start to planting, along with a few tips to get you started.  Hopefully this time we can get it right! 

Be sure to let me know in the comment section below if you have a 'green' or 'black' thumb along with whatever tips, ideas, and gardening grandeur you may have!

What to grow in the Fall/Winter:

• Beans
• Beets
• Broccoli/Cauliflower
• Brussels Sprouts
• Celeriac
• Collards/Kale/Turnips
• Garlic 
• Green Onions
• Lettuce
• Peas
• Parsnips
• Pumpkin

​Winter Gardening Tips:

• Remove all dead vegetation
• Add a fresh/new layer of fertilizer soil
• Water as often as needed to keep soil moist
• Stay posted on the forecast: in case of frost warnings, be sure to cover your green babies at night with a breathable (cotton) material

Happy Gardening!