The Question: Just How 'Fresh' is Amazon's Grocery Delivery Service...Really?

Unlike most of you out there, I adore grocery shopping!  I mean seriously, the whole preparation of seeking out weekly deals, coupons, planning the meals for the week to produce the list, and the art of deciding from which of the 3-4 stores I will arrive at first on Saturdays to retrieve the best deals for my selections sends tingles down my spine!  Hell, I even started my own grocery concierge- ‘A Cart Of Food’ (see the play on the name, lol!), where I would grocery shop for clients.  I had a few clients that were extremely happy, however, time became an issue, and well, let’s face it- when  the big box Instacart, Clicklist, and AmazonFresh businesses came on the scene, it was laughable for just me to compete on the larger scale.  And in this case the old saying rings true, if you can’t beat them, have them do your shopping too!

​

This past Monday I found myself stranded without a vehicle since my hubby took one to work and my oldest used the other to get to school.  I had just gotten back in town and had not yet had the opportunity to grocery shop for the family before the week got started. This is when I decided I would try the Amazon Fresh service.  Already a proud and loyal Prime member, on top of having several close friends to positively speak of their personal experiences, I decided to give it a go!  I was thoroughly impressed by the easy online process from beginning to end along with the selection of fresh, organic, and familiar trusted brands.  Unfortunately after selecting my items, I realized that they did not deliver same day, and decided to cancel my cart.  Customer service with Amazon Fresh is no different from that of Prime where courteous and pleasant reps are always speaking with a smile and ready to accommodate however they can.  

Although unable to receive the service on Monday, I thought it a great idea to still utilize the service along with my regular Saturday shopping excursion just for the experience and to see if and how I could maybe incorporate this convenience going forward.  So just like earlier in the week, on Friday before I walked out the office, I made my selection of approximately 20 items to be delivered between the hours of 7-9am for the following day, approved the tip amount for the driver, and pondered if this grocery shopping method was cost-friendlier than my normal Saturday pavement-pounding only ritual. 

​Later that evening around 11pm, my family tells me things they would like added to the list….really….at 11pm!?!  No worries, I pull up the app and the banner let’s me know that I am STILL able to add items to my list for the same delivery window time!  So I add my son’s bananas and  my hubby’s cereal, and turn in for the evening.

Bright and early around 7am, my phone rings and it’s the Amazon Fresh delivery guy letting me know he’s at my door with my groceries.  Super excited, I jump out of bed, throw on the robe (y’all it’s cold out now!) and completely ignore the fact that my hair is standing up on its own on top of my head.  It doesn’t even matter because I am literally feeling like a kid on Christmas morning!  The driver is SUPER nice and friendly for it to be that early in the morning.  He insists on handing me each bag and for me not to have to bend and reach to grab them on my own.  He does not enter the house, but stands where he can safely hand each bag to me to where I can securely bring them in.  Once all the bags are in he wishes me a great day and thanks me for my business.  Awesome experience!  I hurriedly transport each bag to my kitchen island and immediately break into each literally like it’s the morning of December 25th!  My eyes are all starried as I reach in checking off each item on my list I pull it out of the bag.  However, my eyes become a little less excited as I see that I am almost done opening my packages, but there are way more items on my list still to be checked off.  Dang it!  I realize they have forgotten at least 8 items from my list.  And the missing items aren’t even the last minute ones I added just several hours prior.  My heart sank as I contacted Amazon to tell them what happened.  The rep, as usual, was very nice in listening to my ordeal, but simply offered the choice of a refund or delivery of the missing items.  Unfortunately, the earliest my incognito items could be delivered was 9pm.  I expressed that a refund would be fine and I would just have to make a trip out to get the forgotten items since it would be so late for them to re-deliver to me.  And that was it.  She did apologize for the inconvenience, which is great, but that doesn’t help the fact that now I have to leave my home to pick up grocery items, COMPLETELY defeating the purpose of the service.  Unsettled by this resolution, I reached back out to Amazon Fresh and spoke with Jinell, who after hearing what happened did not hesitate to extend a credit for the mishap.  

Now, will I use this service again?  Absolutely!  I completely understand that things happen and have every bit of confidence that they will get it right, and that when issues arise they will handle it promptly and accordingly to my satisfaction- as they have always through Amazon Prime.

SOME INFO: 

• Amazon Fresh is $14.95 monthly for Amazon Prime members.  Personally I felt that with the annual fee, not to mention the recent increase in the monthly Prime membership, that this would have been an included service for members.  However, I was told by the representative that the amount of sales and coupons provided by Amazon Fresh online will in most cases eat up this fee.  
• This is not a same day service so plan accordingly at least a day prior.  There is the option to have your items left outside your door and an ‘Attended’ option to be notified if you are home to personally receive your groceries.  

THE GOOD: 

• Ease and convenience.
• Easy user-friendly interface.
• Quality selection of products, organic, and trusted brands (Whole Foods products). 
• Comparable prices to what you’d find in the stores and in some cases even less expensive.
• EXCELLENT delivery experience
• Effective issue resolution
• Proper storage for cold and frozen items (some of my bags had partially frozen water bottles in the bags to keep the refrigerated items cool and ice packs/bags to keep frozen items frozen!)

THE BAD: 

• Not having an accurate out-the-door checkpoint to ensure all items are correctly selected for orders.

THE OPPORTUNITY: 

• For a more effective issue resolution, train customer service reps to automatically provide an 'inconvenience credit' for missing items when a refund is requested.​

​

​So for more information about this service head over to www.amazon.com/fresh 
​to get started!

Can you believe Thanksgiving is right around the corner....again!  The year goes by so fast, but   just in time to sit side-by-side with the featured holiday turkey is my amazingly delicious  Roasted Sweet Potatoes w/ Honey, Blue Cheese & Crisp Sage!  The mildly sweet root vegetable amped up with sweetness from local honey, a bit of sharp creaminess from the pungent blue cheese crumbles, and all balanced out with the subtle earthiness from the ground sage herb.(6/2017) 

This is indeed a super easy, super simple dish with a beautiful presentation that will jazz up any usual Thanksgiving dinner table.  I actually revamped this from a summer post made last year but lends itself to perfection now being in the ideal season.

Now to really spice things up on your table for this dish, try accenting with my recipe for fresh Crisp-Fried Sage Leaves!  It's a quick and simple process that will add an elegant finishing touch to this already amazing dish!  These crispy leaves can be added to almost any casserole dish for added flavor and panache! 

Ingredients:

• 1 bunch fresh sage (approximately 30 leaves), cleaned and separated
• 1⁄4 cup olive oil
• Sea Salt

The Process:

1. In a pan, heat oil in a small skillet on med/high heat until hot.
2. Add sage leaves to pan in batches (as not to overlap in the skillet to crisp properly) for approximately 2 minutes at a time.
3. Remove from pan with slotted spoon or fork and let drain on a paper towel-lined plate immediately sprinkling with sea salt while still bubbling from the oil.
4. Repeat until complete and arrange atop this dish as a crisp finishing touch!

​I remember when I was a kid my mom never made sloppy joes and that I only got to devour them when I would sleep over at a friend’s house!  I’m sure her reluctance had everything to do with the unhealthy contents of the canin which it came.  For this reason, plus the fact that my husband has a deep passion for these accompanied with tater tots, my Easy Sneaky Sloppy Joes have reignited my childhood, and from a healthier perspective my mother would be proud of.

​What’s the ‘sneaky’ you ask?  Carrots!  Not only do they provide the obvious nutritional vitamin benefits such as lycopene, but they also add a natural sweetness to the sauce!  And trust, the kids will be none the wiser!  Ha, my hubby doesn’t even know I sneak them in there!  It ain’t easy being sneaky- so enjoy, guilt free!

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!    

The feature root vegetable in this soup is butternut.  But you can use acorn squash, sweet potato, or even carrot to create your own version of this soup.  Just as many nutrients and vitamins with the same additional ingredients used in preparation.

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*

The combination of sweet-tart cherries and the savory creaminess of this fresh cheese make for a phenomenal appetizer in my super simple Goat Cheese Spread & Cherry Compote Crostini.  

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!  

The key to an enjoyable evening of cooking for friends is to not over-complicate the process.  Deliciously simple is the way to win!  And what's easier than bread, cheese, and fruit?  Now, I'm known to put a mean cheese platter together loaded with wonderful fresh and aged cheese varieties, salty dried meats, nuts, sweet dried and fresh fruit, and various gourmet crackers.  However, I decided I wanted a more 'Autumn' feel.  While my infamous cheese platters are all the rave when it's warmer out, I wanted to take a different approach for the cooler time of the year.  Warm crusty bread, creamy herb cheese spread, and deep earthy sweetness of stewed-like stone fruit just speaks 'Fall is here'! 

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!  

So enjoy this recipe and feel free to substitute dried cranberries or even dried berries, to toast the season! (yep, pun intended!)

My trainer instructed me to forego carbs after breakfast for the remainder of the day to achieve one of my health goals.  This is not a problem with these fresh and crisp Green Goodness Curry Taco Boats.  I generally try to leave carbs alone in the evening anyway and this recipe makes it so much easier to do so!  This is essentially why I created such a delicious twist on the usual 'Taco Tuesday'.  

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! 

I don't know about your time, but my time seems to get shorter and shorter when the work week begins.  With all the daunting tasks that consume our days, dinner, and a healthy one at that should be easy.  Allow me to introduce you to my delicious super Simple Abstract Spice Grilled Salmon!  

Not only is this omega rich fish uber good for you, but it's really simple to make.  If you have any reservations about preparing salmon, let my recipe be your new rule of thumb for making it perfectly!  Because there are only 3 essential ingredients to the recipe, the ease of preparing this during the week will allow you time to breathe AND eat well for your healthy lifestyle. 

What's more is that once made, this recipe is so versatile.  Enjoy it with a side salad and roasted veggies and/or potatoes, on top of your favorite salad, or even as the delicious filler in your Tuesday Tacos!  The possibilities are endless and so tasty!

These Chocolate & Cherry Nut Pre-Workout Protein Bars come as a result of my trainer suggesting I focus on my carb consumption prior to my workouts to maximize the calorie burn and muscle build.  As an obedient student, of course I complied.  However, being the true culinary health foodie I am, I decided to conjure up my own 'weapon' to use in my weight battle and workout victory as opposed to the store bought options.  

These bars are perfectly convenient to grab-go-and-toss in your lunch or workout bag.  I enjoy a bar 30 minutes prior to my workout to get the fuel needed to power through my workout with a 'boosted' calorie burn weapon!

The sweet-tart juicy burst from the dried cherries combined with the creamy chocolate goodness of the chips is like a symphony of flavors backed with the satisfying crunch of the walnuts.  While I would not recommend these bars as a dessert treat since their sweetness is mainly derived from the cherries and dark chocolate alone, this dense bar is a super delicious treat that motivates me to live my best workout!  

*NOTE: To make this more of a sweeter treat, add 1/2 cup brown sugar to the mix.

Check the numbers below!
Calories: 240 Cholesterol 0mg Total Carbohydrate 29.4g Dietary Fiber 3g
Total Sugars 11g Protein 10.1g

Have I got some news for YOU!🎉

Exclusive to only this AC's Cart Of Foodies FB GROUP and site subscribers!
                                                             The
      7-Day Flex Taste & Move Challenge

• What it is: A 7 day meal plan and fitness challenge with options...it's FLEXIBLE

​

• Who: AC's Cart Of Foodies FB Group & AC Art Of Food site subscribers ONLY! (You have to subscribe to this site www.acartoffood.com in order to join the Facebook Group 'AC's Cart Of Foodies'!)

​

• When: Saturday, September 8th (Receive your meal plan and choose your workout and get ready to 'Taste & Move' Sunday!)

💥

• Why: To help you jump-start the new you, and the FIRST day of the rest of your new lifestyle!!🤗

The Details:
• An AC Art Of Food customized 7 day meal plan (breakfast/lunch/dinner/snacks) focused on **culinary health**- this is NOT a 'diet'. Unlike most meal challenges, the 7-Day Flex Taste & Move Challenge has a meal plan that you can eat for a lifetime!
(ACAOF's term **culinary health** is a mindful healthy eating lifestyle. It is not meant to restrict, but more so to incorporate better eating habits and eliminate the crap that ultimately harms your body)

• 7 different workouts with 7 daily routines each from various movement experts/trainers who have created specific routines just for my ACAOFoodies to choose from for your 7 days based on what best fits you!

• Each day of the challenge will also be accompanied with an inspiring motivational passage curated by a phenomenal author just for ACAOFoodies that will encourage you to be the best you, inside and out....and to keep you going!

The Meals:
• Plant based with options for your protein of preference. All meals have been specially designed for this challenge😋

The Workouts: (each workout listed has 7 days of routines):
1•Circuit
2•HIIT
3•Yoga
4•Pilates
5•Running
6•Zumba
7•Swim

The Cost$:
•To be clear, the value of this challenge is priceless!!  
But as a thank you and to show appreciation for my loyal subscribers and ACAOFoodies the **7 Day Flex Taste & Move Challenge** is FREE!!

AC Art Of Food's new monthly interactive custom meal plans will be available with 6 and 12 month subscription discounted rates coming this Fall! 


🤓So stay tuned to our AC's Cart Of Foodies Group page for more info and to ask questions in preparation for September 8th!!🤓

🥘.              7-Day Flex Taste & Move Challenge

​...are you ready to start the First day of the rest of your lifestyle?

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! 

​Now I usually save recipe posts like this for the colder seasons, but my family insisted on me preparing this dish for Sunday dinner.  The good thing about this recipe is that you don’t have to turn on the stove!  The slow cooker does it all… in a corner, on the counter, with no heat exerting from the stove in the hot summertime!  

​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!!😋

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!

Uggh, I don't have that!  This is a statement I hear more often than not from individuals trying out my recipes.  Don't get me wrong, all ingredients are listed in my recipes, but lots of times these same individuals feel as if the recipe can be completed omitting an ingredient here or there.  I must admit, I too early on felt as if I could short-cut my way through a recipe and get optimum results, boy was I WRONG!  The taste may be really good, however, not the tasty end result the creating chef intended.  Now why would you cheat yourself like that?  Of course not! 

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!

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!

Easy.  Quick.  Little clean up.  Convenient.  Delicious!  These are pretty much the requirements for a suitable dinner rather you're a family of 1 or 11.  Obviously the larger the family, the more of a hassle it is in trying to satisfy everyone.  But what if I told you there was a way to cook one main item for dinner, pretty much in your sleep (or while you're away working), and delight your whole family?  Impossible you say?  I say MORE than POSSIBLE!  

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! 

First the chicken:

• 2 lbs chicken breast
• 2 tbsp Abstract Spice
• 3 cups water
• Sea salt

Instructions:

1. To your slow cooker, add water and Abstract Spice
2. Sprinkle both sides of chicken with sea salt
3. Add chicken to slow cooker
4. Turn slow cooker on 'LOW', and get lost for about 8 hours
5. When done, pull chicken apart into shreds with 2 forks

Enjoy!

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!

This recipe is sublime especially when you don't have much time!  This is a great dish for Sunday dinner, but so quick and easy to prepare, you can pull it together on a weekday!  Simply add some angel hair pasta and it's deliciously ON!

• 1 lb medium raw shrimp (lightly sprinkled with sea salt)
• 1 filet of salmon, raw (cleaned and pat dry)
• 4 cups frozen spinach
• 8 oz. shredded monterey jack cheese
• 1/2 cup vegan mayo
• 1/4 cup olive oil
• 1/2 cup minced dried onion
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1/4 tsp ground nutmeg
• sea salt & pepper

1. Season both sides of the salmon with sea salt and pepper
2. In a large pot on low-medium heat, add spinach, minced onion, garlic and onion powder, and olive oil- let simmer
3. Add oil to a stove pan on high heat and pan sear the salmon for approximately 2 minutes on each side, remove from heat.
4. Once spinach pot is heated thoroughly, add jack cheese and mayo and mix completely creating a creamy spinach mixtur
   
5. Stir in raw shrimp to spinach mixture until shrimp turn light pink- remove from heat.
6. In a glass baking dish, add a thin layer of the spinach and shrimp mixture.  Add seared salmon next.  Top with remaining spinach and shrimp mixture from the pot.
7. Bake in the oven for 10 minutes.
8. Remove and serve over angel hair pasta

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!