Where recipes meet real life.
Taste & Savor
Delicious and Healthy Comfort Food
It has snowed here in Atlanta – so much that the city has shut down for the second day in a row! I am craving comfort...
Warming up with spices
Chef Nancy and I just did a wonderful cooking demo at Cancer Wellness with spices. Do you know the health power that...
Living Beyond Breast Cancer
Chef Nancy and I spoke this weekend at the Living Beyond Breast Cancer Conference in Philadelphia. It was wonderful!...
Kale, etc…
I'm still on a Kale kick. I love greens and I try to incorporate them into lots of delicious meals each week. (I've...
Boost Your Mood I love this fall weather! The crisp air and fall activities seem to put a smile on my face. But I hope...
Anti Cancer and Kale
Shayna and I did a super interesting class on Wednesday. We used the food info from the book "Anti Cancer" by Dr....
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Respect Thy Mother Grain-A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen
I first heard of quinoa in culinary school. This word appeared as an answer on a multiple choice quiz. The question was, "What is considered to be the mother of all grains?" Unfortunately, I had never heard of quinoa, and evidently had not done my required reading,...
What’s for Dinner?
I love wraps. Lettuce, flatbread or tortillas - they are all fun vehicles to use leftovers from the fridge. Shayna and I are presenting a "What to Eat During Treatment" class this week at Cancer Wellness at Piedmont West, and she suggested the wraps that we have...
Don’t Be a Hater: A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen
Last week, Chef Nancy and I were testing a recipe for a lighter Caesar salad dressing. The original recipe called for one anchovy fillet. We ended up using the whole can of anchovies in the recipe, in order to achieve a flavor we both agreed on. As we were cooking, we...
Why Orange You Eating Your Greens?-A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen
My new favorite dark, leafy green is kale. It is not a vegetable that I had eaten often in the past, however, I do remember it being served with the Brazilian national dish, Feijoada. Kale is a member of the cabbage family and is low in saturated fat and cholesterol...
160 Years of Tradition Inspires a New Recipe: A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen
Last weekend I went to Franklin, N.C. for the Siler Family Meeting. For 160 consecutive years, the Siler Family has been gathering on the first Saturday of August to enjoy family, fellowship and most importantly food. I began attending this meeting with my grandmother...