RECIPE | My AVOCADO Smash Brunch Bowl

I enjoy preparing and especially enjoying Mexican-inspired dishes. This fresh and delicious Avocado Smash Bowl was a bright take on brunch fare or a remixed salad! I first had an interpretation of this dish in my work cafeteria. While rushing out of the house one morning, I left my lunch behind. So, I had to venture to our company cafeteria around noon. I noticed one of the cafeteria employees at a new station that offered made-to-order brunch items. I was intrigued! I chose a rendition of this bowl and enjoyed it so much - I was hooked. So hooked that I had to try my own version. All of the ingredients were real, accessible, and easy to assemble in under 20 minutes!

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How I made it...

- Avocado
- Fresh Spinach
- Cherry Tomatoes
- Tortillas
- Feta Cheese
- Eggs
- Butter
- Lemon
- Black Pepper
- Salt
- Optional: Vinegarette, Red Pepper Flakes

Helpful Cooking Tools


Pan-Seared Tomatoes: Heat a Cast Iron Skillet to medium heat. Spray the pan with oil. Once hot, place half-sliced cherry tomatoes into the pan and cook until tender. Feel free to add salt and pepper to taste.

Tortillas: Heat a Cast Iron Skillet on low heat. Spray the pan with oil. Once hot, place the full tortilla into the bottom of the pan. Let set for 20 seconds, then flip and let cook for another 20 seconds. Remove from the pan and once slightly cooled, cut into triangles. You can also cut into triangles ahead of cooking - up to you!

Avocado Smash: Cut an avocado in half and discard the pit. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl. Top the Avocado with fresh or dry herbs and seasonings. Squeeze a quarter of a lemon. Mash the mixture together until you reach the desired consistency.

Over Easy Eggs: Crack 2 large eggs into a small bowl. Heat a nonstick skillet over low heat and add 1 tablespoon of unsalted butter. When the butter stops foaming, pour the eggs into the pan. Season with 1 pinch of salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes. Check the whites for opaqueness; when they are set, flip the eggs. As the eggs turn, try to bring the pan up to meet them. Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won't be so tricky.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness. 

Place fresh greens of your choice in a large bowl. Drizzle the greens with a vinaigrette or lemon juice/oil dressing. Assemble the over-easy Eggs, smashed Avocado, and seared Tomatoes atop the greens. Sprinkle with Feta crumbles. Add Tortilla slices for garnish/enjoyment. 

Recipe Substitutions and Tips
  1. Take it easy on mashing up those avocados; leave a few chunks for texture.
  2. Want a perfect fried egg? Start by cracking them into a cup or bowl first, then slowly add to a heated and buttered pan. This step eliminates shell pieces being included in your egg and helps maintain the shape of it. Oh, most important - it won't break your yolk!
  3. Add a hash underneath. Really want to take this brunch dish up a notch? Fry or bake some potatoes to add to the bowl.

Try it out and let me know what you think!

Important: Please review's Disclosures + Disclaimers

(Limited Time Offers) | FREE Workouts, Online College Courses, Wellness Programs during COVID-19 Pandemic

If you're like me, you've been adhering to CDC guidelines or your state's mandates by embracing being #AloneTogether, during this unprecedented Coronavirus pandemic. Outside of a few strategically-timed trips to the grocery store and strolls around my neighborhood. I recently shared with my Instagram pals that as an introvert/recluse, I was truly built for this! While it's been a very interesting and uncertain time, it's on each of us to stop/slow the disease by staying safe and staying at home. I digress...

Needless to say, and consistent with all the hilarious memes and posts I've seen, many of us in the locked-down community have a lot more time on our hands. Personally, I'm looking at this as an opportunity to improve some things in my life, with those extra minutes. I'm not talking about changing the world per se, but where it is within my power to make self-improvements or start planning for a future after this is all said and done.

One thing that has really taken me by pleasant surprise throughout all of this is how many major corporations and brands are making it easier for those who now have little-to-no income or those of us who have to rethink some of our expenses and tighten up budgets - to benefit from their services. It's a genius marketing strategy and really shows you another side to "big business." Check out a few of the below, FREE offerings that I came across recently:

I was introduced to the Hiitide wellness app platform during a 2019 weight loss challenge led by one of my favorite diet authors (Dr. Ian Smith, who is releasing a book tomorrow, that I'll most certainly be reviewing!). I received an email from them and was excited to take them up on their challenge to improve by at least 1% during the program and this pandemic. Details:

In the wake of the current quarantine, we are all experiencing a new way of life. From this experience, Hiitide has created a FREE, STRONGER TOGETHER program to help keep things exciting and you making progress toward your goals. We wanted to provide more structure and accountability to ensure we're all making the most of this time. In this FREE 6-week program, you'll have access to:

1. Progressive at-home with min equipment
2. Basic level, 60-minute yoga classes with our favorite instructors :)
3. Mobility sessions to keep your joints healthy during this stationary period
4. Breathwork and meditation for daily stress relief
5. Journal prompts to "check-in with yourself and loved ones."
6. Healthy, quarantine-friendly low-calorie recipes
7. TEDtalks or podcasts that will introduce new perspectives
8. A private community of individuals to experience it with…

Full disclosure, I first went to PF's website to see how I could cancel or freeze my "Black Card" membership since all of their locations are temporarily closed. I mean, it's only $20 a month - but, hey, anything I can keep in my bank account, the better. A quick search revealed that they had preemptively frozen all membership fees for current members. Even better, they were advertising free, no equipment needed at-home workouts/ins for both members and non-members on their Facebook page. You can catch them live, or watch replays. Some workouts are advanced, while others are low-impact, giving much-needed variety to viewers. Get moving with PF trainers and surprise celebrity guests for a 20 minute or less workout to relieve stress and stay active!

Through July 2020

If your university, school, or workplace education program has been affected by COVID-19, Sophia is here to help. Or, if you have some free time and just want to brush up on college learning in the new decade - here's your chance! Sophia is offering free access to ACE (American Council on Education) - recommended courses for college credit until July 31, 2020. The courses range in curriculums from Business, Humanities, English, Communications, Math, and even Science. These self-paced courses are accepted for credit by many institutions and provide a fresh and fun learning environment. Oh, and all learning materials are included; it's web-based, so no books or book fees.

Through April 2020

If you're looking to take up a new hobby (or refine an old one) right now, Nikon has you covered. The camera company is offering online photography classes for free throughout the rest of April, so your Instagram game is about to get way more impressive. The online courses usually range from $15 to $50 per class, but Nikon made them free to encourage everyone to "make the most of our times at home." All you have to do to get started is sign up with your first name, last name, an email, and your country. Then, you'll have access to stream each of the 10 available classes for free.

I hope these are helpful! I'll update as I find more opportunities to learn and grow, while staying at home! :)

Important: Please review's Disclosures + Disclaimers

Goodr CEO Jasmine Crowe - What we're getting wrong in the fight to end hunger (Video)

Today is International Women's Day, a day in which we recognize women that have and continue to make a positive impact on our societies. There are so many to choose from! You know, because women ROCK! But today, I wanted to spotlight a genius CEO that aims to solve two pressing issues; food waste and hunger.

Hunger was not an issue of scarcity, but rather a matter of logistics.   

Did you know that in the U.S., we collectively waste over 72 BILLION pounds of edible food annually? While 42 Millon Americans remain food insecure or lack access to basic nutritional needs. Well, Jasmine Crowe, an Atlanta-based social enterprise entrepreneur, had an idea to leverage technology and an impressive operations model to help restaurants and food vendors take advantage of underused charitable tax incentives. All the while reducing waste (see 72 BILLION pounds stat above) and getting real meals into the hands and onto the tables of families that need it most. A food rescue app that operates in real-time, Goodr uses the power of a shared economy to help feed some of Atlanta's hungriest communities.

According to their website: The Goodr model aims to provide a triple-win solution by improving an organization's bottom line through charitable tax donations, reducing its greenhouse emissions from landfills, and getting its edible surplus food to local communities in need.

When I heard about this company, I was just so baffled - in a good way. Why didn't anyone think of this sooner? With advances in technology and information seemingly at our fingertips at all times - this could only be a roadmap to solving so many more of the challenges Americans (and the world) face.

Some of my best bonding moments and new friendships were forged volunteering at food banks, pantries, and shelters. It is still needed! I just wanted to shed some light on how a woman took those experiences and leveled up to make it profitable (read: more enticing) for businesses with the resources to participate. Now whether you believe in green sustainability or not - there's no question that managing our natural and produced resources remains a viable gesture that can and will go a long way. Kudos, Jasmine!

RECIPE | Jumbo Lump Crab Cakes with Stonewall Kitchen Lemon Herb Aioli

It is officially Lenten season, and you can't look too far without seeing a fish or seafood special on menus to accommodate customers who observe it. Now, before you go out and indulge in a BOGO Filet-o-Fish deal, I'd definitely suggest you try this flavorful and delicious Crab Cake recipe.

I would be remiss if I didn't credit the gentleman who shared this recipe with me shortly before his retirement from our company - after 40 years! Farmer Dennis, affectionately nicknamed "Dennis the Menace." He is hilarious, tough, boisterous, the opposite of politically-correct, sometimes cantankerous, and lovable all at the same time! A bit crunchy on the outside, but soft on the inside... just like this dish!

How I made it...


- 1 Pound Lump Crab Meat
- 1 Large Egg
- 1 Tablespoon of Mayonaise
- 1 Tablespoon of Parsley
- 1 Teaspoon of Mustard
- Pinch of Cayenne Pepper
- Pinch of White Pepper
- Pinch of Fresh Ground Black Paper
- 4 Drops of Hot Sauce
- 1/4 Teaspoon of Sea Salt
- 5 Water Crackers
- 1/4 Cup of Melted Unsalted Butter
- Lemon Juice
- Stonewall Kitchen Lemon Herb Aioli

A Few Helpful Cooking Tools:

- Food Prep Gloves - $9.88
- OXO Good Grips Fish Turner Spatula - $13.99
- Wooden Bamoo Utensil Set - $10.69


  1. With a wooden spoon, fold in the following items: Egg, Mayonaise, Parsley, Mustard, Black, White, and Cayenne Pepper, Hot Sauce, Sea Salt, and Water Crackers. 
  2. Add in the Jumbo Lump Crab and mix thoroughly.
  3. Once all of the ingredients are combined, roll the mixture into balls (golf ball-sized) and gently flatten to shape into even cakes. 
  4. In a 12" skillet, on medium-high heat melt butter to coat the pan. 
  5. Place the Crab Cakes in the skillet and cook each side until brown (about 3-4 minutes for each side). Repeat for the remaining Crab Cakes.
  6. Pair with a green vegetable, drizzle with Lemon juice and garnish with Stonewall Kitchen's Lemon Herb Aioli (SO GOOD!)

Recipe Substitutions and Tips

- Save calories, swap Butter with Canola or other Low/No-Calorie Spray
- Save coins, try Canned Jumbo Lump Crab Meat over fresh


Important: Please review's Disclosures + Disclaimers

RECIPE | My Panera-Inspired Baja Warm Grain Bowl

There is a Panera less than a half-mile away from my home. Needless to say, I'm a regular. Usually, in the Fall/Winter months, I opt for the White Cheddar Grilled Cheese and Tomato soup - YUM! But, last week, I tried something different, and it was just as tasty.

Panera, known for its healthier take out food options, announced their new Warm Grain Bowls. These bowls come in two versions; Baja and Mediterranean. I tried the Baja (Californian-style), and it didn't disappoint! It was fulfilling and included some super nutritious and heart-healthy ingredients. With the new year, I'm challenging myself to make more of what I want at home. Luckily, I had most of the ingredients necessary and was able to further customize my very own homemade grain bowl!
How I made it...

- Black and Brown Rice Mix
- Quinoa
- Vegetable Broth/Stock
- Avocado
- Black Beans
- Tomato
- Red Onion
- Plain Greek Yogurt
- Lime
- Sea Salt
- Black or White Pepper

Helpful Cooking Tools:

Instructions: In a medium pot, bring 1 and 1/2 cups of Vegetable Broth/Stock and 1 cup of Water to boil. Add 1 tablespoon of Olive Oil and 1 tablespoon of Sea Salt. Pour in 1 cup of Black and/or Brown rice mix and 1/4 cup of Quinoa and cover. Let the mixture cook (periodically stirring) until the desired grain texture is reached, then set it aside. Dice a small fresh Tomato and Red Onion and season with Pepper, Herbs, and drizzle with Lime Juice. Slice or dice an Avocado and set aside. Use 1/4-3 cup of canned Black Beans (rinsed) and set aside. Place the cooled (warmed) Rice/Quinoa mixture in a bowl. Place each fresh ingredient in sections atop the bowl. Top your dish with a dollop of Plain Greek Yogurt.

Recipe Substitutions and Tips:
- Plain Greek Yogurt -> Low Fat Sour Cream
- Black Beans -> Pinto or Kidney Beans
- Grains -> Any whole grain will do! I'll be trying this next time with Couscous, and you can even toss in some fresh Corn.


Important: Please review's Disclosures + Disclaimers

(Trailer) THE BIGGEST LOSER is coming back in 2020 and why I'm giving it the BIGGEST side-eye

The Biggest Loser 2020 Host Bob Harper, and Trainers Erica Lugo and Steve Cook.

After a 4-year hiatus, the once canceled and controversial series, The Biggest Loser is making a return to TV in 2020. According to the show's long-running trainer-turned-host, Bob Harper (we'll dig into why I'm giving that the BIGGEST side-eye), this time will be different.

Just in time for #ResolutionSeason, the show will reboot for its 18th season on January 28th on the USA network. The focus will not be on “getting skinny,” host Bob Harper told People Magazine. The show will focus on “getting healthy.” Contestants will learn how to make nutritious meals and will participate in group therapy for help shifting their lifestyles."

This all sounds great, but... can we first address the elephant (touché) in the room?

After years of filming, many contestants went to the media to pull the curtain back on the shenanigans happening behind the scenes. Alleging that the story of those dramatic weekly weight losses weren't just deriviative of fitness competitions and healthy, well-porportioned meals, but also diet pills, diuretics, uppers, dehydration, and, yes, even starvation.

The Biggest Loser had a BIG problem! It was claimed by Season 2 contestant, Suzanne Mendonca that, “People would take amphetamines, water pills, diuretics, and throw up in the bathroom. They would take their spin bikes into the steam room to work up a sweat. I vomited every single day. Bob Harper tells people to throw up: ‘Good,’ he says. ‘You’ll lose more calories.’

On principle alone, I'm so perplexed as to why the rebranded show is retaining Bob Harper? Admittedly, over the show's tenure, Harper was considered the friendly trainer. His approach was a bit gentler than his counterpart drill-sergeant-esque trainer, Jillian Michaels. While both had unique training styles on-screen, their off-screen methods (or approval of alleged practices) appeared to be aligned.

The show was just that, a show... entertainment. Another riveting, must-watch production. But this time, the draw was fat voyeurism. In many of the "where are they now?" features, those that were willing to come forward often had regained their weight or donned new health problems as a result of the crash dieting and unhealthy weight loss methods while competing.

Again, why is this coming back?

Granted, when this series debuted in 2004, I was a fan! I was also a young college student. Living away from home for the first time, trying to figure out life, emotionally navigating a recent Multiple Sclerosis diagnosis, and struggling with my own weight. I had experienced the Freshman 40, forget a 15! Sidenote: I wish I was that kind of fat NOW! This show seemed to come right on time.

My university had a gym, but I didn't know what I was doing. There was healthy food in the cafe, but it was not appetizing at all. Nothing worked! But, watching Loser gave me a glimmer of hope. Surely, if THEY could lose some weight with hard work and gross healthy food and lose 10-15 pounds a week, so could I!? Those ginormous weight loss numbers on the scale were motivating. And deceptive. I remember feeling emotionally tied to the contestants. Feeling their pain and frustration when they had "only" accomplished a loss of 4-6 pounds in a week. Sigh.

Well, times have changed. What was considered cool in the early-2000s (to include baggy pants, oversized Iverson jerseys, and frosted tips) just doesn't cut it anymore. The show was long-tagged for being a catalyst for fat-shaming. Either way, society has evolved! With more consciousness and conversations on mental health, self-care, self-love, and holistic wellness - the approach to weight management has transformed as well.

While the show on paper is adjusting to this new wave of thinking, some experts feel that while it could be less harmful than seasons past, it still paints a nonsensical picture of weight loss. Bring in the cash prize (people will do something strange for a little change, let alone a quarter of a million big ones), and the fact that winners are still determined by weight loss percentages... a scale.

Sarah Adler, a psychologist at the Stanford Eating Disorder and Weight Control Clinic and author, said she was pleased to see the language used by “The Biggest Loser” catch up with the way experts have talked about weight control for years — by focusing on health, rather than body shape or size. She said the show, however, still aims to make contestants as thin as possible, which impedes them from accepting their bodies and making healthy weight-related decisions. “I think the devil’s in the details,” Adler said. “If they are paying lip service to make these taxonomic changes or these language changes but still promoting idealized weight and shape, then we’re not really getting anywhere.”

Cynthia Thomson, a health promotion sciences professor at the University of Arizona, said that regardless of other adjustments that the show has made for the upcoming season, its unchanged premise of encouraging contestants to lose weight as quickly as possible is still unhealthy. “When you take people who really have quite significant metabolic dysfunction and body size, and you make this rapid weight loss, I don’t care if you help them with sleep, or you give them a class on stress or teach them how to breathe and relax,” Thomson said. “It’s just not going to be enough if you have put them through this 100-pound weight loss in a very short time period.”

To be fair, the last iteration of the show, which aired in 2016, had begun to adjust in a positive way. It had nixed the "mean" trainer Jillian and portrayed a softer tone. The competition aspect was more collaborative and uplifting, no longer highlighting the conniving, yet strategic gameplay amongst the teams. So, maybe there is hope?

If this is genuinely a new leaf being turned over for the series, then good on them. But, if not... we don't want or need it. Long-term health and the delicacy of an individual's well-being will always be more important than soaring network ratings.

Will The Biggest Loser be a winner in 2020? We shall see...

Important: Please review's Disclosures + Disclaimers

Ms. G's Kitchen | Light and Sweet Jell-O (and Cool Whip) Pie

Wow, the holiday season is finally here! It's also that challenging time of year when some of us are trying to end the year on (not under) the healthy lifestyle wagon, but we also want to enjoy some of those sweet treats that seem to be everywhere. Well, I've got a light and tasty dessert recipe to accommodate both!

As I've shared before, my #MAWM "Ms. G" has always been one to try new and lighter-versions of foods that we love. In comes one of her most famous desserts; Jell-O (Gelatin) Pie. Growing up, it was always in demand. From her daycare students, our church family, and neighbors, this lighter alternative to key lime or rich cheesecake was a hit. This pie delivers a fluffy, citrus-forward experience with just the right amount of sweetness for you to enjoy without any guilt.

How it's Made

- 2/3 cup boiling water
- 1 Packet (3 Ounces) Sugar-Free Flavored Gelatin (Jell-O)
- Ice cubes
- 1/2 cup cold water
- 1 Container (8 Ounces) Lite Whipped Cream (Cool Whip)
- Graham Cracker Crumb Pie Crust

Helpful Kitchen Tools:

Instructions: Boil 2/3 cup of water and add a full packet of flavored gelatin mix in a large, heat-safe bowl. Carefully stir the mixture for up 2 minutes or until the gelatin is completely dissolved. Once dissolved, add 1 cup of ice water to cool. Remove any cubes of unmelted ice. Gently and gradually whisk in the whipped topping until the mixture is thoroughly combined. Pour the mixture into a pre-made graham cracker pie crust and cover. Refrigerate for approximately 3 hours or until firm.

Recipe Substitutions:
- Low Carb? Go for full-fat whipped cream and swap the graham cracker crust for a nut flour-based crust.
- Not dieting? Go for the original (sugar) gelatin and full-fat whipped cream.

Important: Please review's Disclosures + Disclaimers

RECIPE | Nailed It! My Pan-Seared Scallops with Chorizo and Corn

Recipe Inspiration: (Video: Molly Makes Scallops with Corn and Chorizo)

I recently swapped my Tuesday Tacos, for a delectable Latin-inspired bowl! This vibrant collective of fresh ingredients hit every note; savory, sweet, sour, and a little spice. This dish was light with moments of decadence at the same time. You could easily serve this dish as a Summer appetizer or make it the main event and enjoy on a snowy Tuesday night, like I did. ;o)

Here's how I made it...
- Large Sea Scallops
- Canned Sweet Corn
- Chorizo (smoked is preferred)
- Buttermilk
- Extra Virgin Olive Oil
- Chopped Scallions
- Garlic Powder
- Chilies and/or Peppers
- Cilantro
- Salt
- Pepper
- Lime Quarters
- Avocado (optional)

Instructions: Place Corn in a medium bowl. Heat 1 Tbsp of Olive Oil in a medium saucepan over medium. Cook Chorizo, stirring occasionally, until crisp. Cautiously pour the oil from the cooked Chorizo into a small bowl (use a slotted spoon to hold back the Chorizo) and set the Chorizo oil aside. Return Chorizo pan to medium heat and add scallions, garlic, chilies/peppers, 1 Tbsp. EVOO, and ¾ tsp. Salt.

Cook, stirring occasionally, until vegetables are softened. Then add Corn and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes (if canned, 1-2 minutes). Remove from heat and let the Corn mixture cool in the pan for 5 minutes. Once cooled, slowly mix in Buttermilk, Cilantro and other spices and aromatics.

Season Scallops generously with salt. Heat reserved Chorizo oil and remaining 1 Tbsp of EVOO in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.

Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over. Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

Recipe Substitutions:
- Don't like Chorizo? Try Andouille sausage.
- Don't feel like shucking Corn? Buy a can of Sweet Corn, drain and rinse.
- Not a fan of Buttermilk? Coconut Milk or Heavy Cream will do the trick.

I hope you enjoy this recipe as much as I did. I will definitely be trying this again.

RECIPE | My Chef Ramsay-Inspired Crispy Salmon, Blender Hollandaise and Roasted Asparagus and Tomatoes

I am an uncomplicated home cook. I've said it before if it takes more than 7 ingredients... "I'm good, Luv, enjoy." With that, going through this journey of cooking and learning new recipes and techniques has been a very rewarding one. Oh, and a healthy one! I prefer eating real food or food close to its original source. And cooking at home has given me the upper hand in knowing and controlling what actually goes into my meals.

For my next recipe, I solicited the help of a heavyweight in the pop-culture food sphere, Chef Gordon Ramsay. Not personally, of course, but by way of a simple Google query. After searching "Crispy Skin Salmon," his demonstration popped up first, and I didn't have to look any further.

I love salmon. But, what I love most about it is when the skin is crispy! After spending a few minutes watching one of the Masters  prepare salmon, he revealed that the trick to transforming this delicate part of the fish was just a few knife cuts. That's right, creating parallel slits in the skin (aka scoring) of the salmon before dropping it in a hot pan was the trick!

How I made it:

Crispy Salmon - Scoring makes the difference!

- Salmon Filet
- Olive Oil
- Salt
- Herbs (optional)

Helpful Cooking Tools:
- AdeptChef Stainless Steel Fish Spatula

Take a salmon filet, turn it skin side up, and roll / pinch it while placing the meaty portion on the cutting board. Now score the skin layer crosswise about halfway deep into the salmon. Keep your cuts close together for extra crispy skin, and score the whole length on the fish. Scoring the filet prevents it from curling up while it is in your pan, and ensures that your fish will be cooked evenly. Open each score and sprinkle salt and herbs into the openings.

Turn your stove to medium heat and add extra virgin olive oil when the pan is hot. Once the oil starts to slightly smoke, add the salmon skin side down. For a few seconds after placing the salmon in the pan, use your fingers or a fish spatula to press down the top of the filet to keep flat. Now season the top of the filet with salt and leave it alone! That's right, let it cook, don't touch or move it again until the fish is cooked about 2/3rds the way up. Then use a fish spatula and carefully flip the salmon over and tilt the pan, allowing all on the remaining EVOO to coat the top of the salmon. After roughly a minute, flip the salmon back over to the skin side and remove the pan from the heat. Let it rest, then plate. 

Roasted Asparagus and Grape Tomatoes

- Asparagus Spears
- Grape Tomatoes
- Olive Oil
- Salt
- Pepper
- Garlic Powder (optional)
- Onion Powder (optional)

Helpful Cooking Tools:
- Knife
- Parchment Paper

Cut the grape tomatoes in half and chop off the ends of the asparagus, if needed. Lay out parchment paper or aluminum foil on a flat pan or baking sheet and arrange the asparagus and tomatoes on the sheet. Drizzle EVOO across the vegetables. Sprinkle them with salt, black pepper, garlic powder, and onion powder and rub them all together, making sure that each piece is coated in oil and seasoning. To make sure everyone cooks evenly, reorganizing the vegetables on the pan, making sure that the asparagus and tomatoes have enough space between them.

Hollandaise - Blender hack
Most and truly authentic Hollandaise sauces call for a lot of patience and wrist whisking skills. Ain't nobody got time for that. So, I used the infamous and much quicker blender method.

- 2 Egg Yolks
- 1 Tbsp of Lemon Juice
- 1/4 Cup of Melted Butter
- White Pepper
- 1/4 Tsp of Dijon Mustard (optional)
- Dash Tobasco Sauce (optional)

Helpful Cooking Tools:
- Ninja BL480 Nutri Ninja Personal Blender 24 oz

In the blender container, combine the egg yolks, white pepper, mustard, lemon juice, and hot pepper sauce. Cover and blend for about 5 seconds. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin/slow stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

That's it! This healthy and delectable meal was easy and quick to prepare and felt like a restaurant special cooked right at home!

RECIPE | My Delicious Cast Iron Breakfast Skillet

My Veggie-Packed Breakfast Skillet with Baked Over Medium Egg

Welp, it looks like Fall has finally found us here in Ohio. The temperatures have dropped, and as a result, I want roasts, soups, and all the warming comfort food that the upcoming seasons have to offer. In moderation, of course. This morning I decided to deviate from my usual weekend Breakfast (or Brunch - if I get the privilege of sleeping in) of eggs, bacon, and berries. I was feeling a little adventurous and thought that today would be a good day to expand my home cook repertoire with this sizzling skillet dish. Move over, Bob Evans!


  • Leftover Beef Roast (Chorizo, Sausage, Bacon, Ham, etc. are great alternatives or go meatless)
  • Shredded Hash Brown Potatoes
  • Eggs
  • Shredded Cheddar Cheese
  • Red Onion
  • Red Bell Pepper
  • Green Bell Pepper
  • Brussel Sprouts
  • Olive Oil
  • Fresh Chives
  • Seasonings: Sea Salt, Black Pepper, Red Chilli Flakes, Garlic Powder


1. Grab a Cast Iron Skillet: I recently purchased this fantastic 3-piece Cuisinel Cast Iron Skillet Set from Amazon for only $34.99. It came preseasoned and with some Urgent Care visit-saving handle covers. You can make this dish with another type of pan or skillet, just make sure that it is both stovetop and oven-friendly.

My Amazon $34.99 Cuisinel 3-Piece Cast Iron Skillet Set (Click Here for Product Details)
2. Set your stove to medium heat and coat the skillet with Olive Oil

3. Once the Olive Oil gets hot, carefully cover the bottom of your skillet with the Shredded Hash Brown Potatoes and cook for about 2 minutes. Then use a spatula to flip over sections of the potatoes and press down. Repeat this process all around the pan and until you get the desired amount of cook (browning) on the potatoes. Then consolidate the cooked potatoes to one half of the skillet.

4. Add a little more Olive Oil on the now empty side and toss in your vegetables. After a few minutes, stir the potatoes and vegetables together.

5. Let the mixture cook until you get the desired amount of tenderness on the vegetables. Continue to move the ingredients around the skillet periodically. 

6. Add seasonings and spices to taste.

7. (Optional) Top the vegetables with meat. I used leftover beef pot roast.

8. Sprinkle the top of the dish with Shredded Cheddar Cheese

9. Create a dent in the ingredients with a spoon and crack a whole Egg into that spot

10. Place your skillet into the oven at 400 degrees and bake until the whites of the Egg are solid

11. Carefully remove the skillet from the oven and let it rest.

12. Plate, add garnish and ENJOY!

What are your favorite Fall recipes?

Ms. G's Kitchen | My Favorite (Light) Soul Food Dishes Made by My #MAWM

My lovely and gorgeous Mother, Georgeann.
My #Mawm is the best! She's the epitome of grace, strength, and hilariousness! She is my role model and 4'11, animal print-wearing superhero. And while not all superheroes wear capes, she could totally crochet herself one!

In this post, I'm highlighting some of my favorite meals that my mom prepares. Admittedly, we're not always on the same page when it comes to a few of her kitchen concoctions. She can be, let's say, "inventive." Yet remains utterly unphased by any of my (or our loved ones) occasional side-eyes (lol).

The below pictures are from dishes that she recently prepared that get absolutely no side-eyes from me. I appreciate her to no end. Especially when she takes the time and effort to cook and slide one of her brightly-colored plates over to her favorite Daughter.

Crispy Oven "Fried" Chicken

Oven-fried Chicken Leg, Steamed Potatoes and Onions and Salad

This is hands down one of my favorites! My mom often looks for healthier or lighter versions of classic home-style dishes. Prepared with the right amount of seasonings, dipped in flour, and then (plot twist) baked instead of deep-fried - this dish comes through! Oh, and it's surprisingly crunchy!

Collard Greens w/ Smoked Turkey

Stovetop Collard Greens, Onions and Smoked Turkey 

Commonly considered a side dish, I have totally eaten these on their own. And maybe even cold, a time or two. These greens are that good! My mom's slow-cooked, tender, flavorful, and nutritious Collard Greens are paired with smoked turkey, onions and finished with a splash of vinegar to brighten it all up!

Salmon Croquette

Salmon Croquettes with Steamed Potatoes and Onions

Salmon croquettes are a childhood favorite. I may buy fresh, farm-raised salmon from the market now, but before that - canned salmon was the only salmon I knew (lol). The delicate center and crispy cornmeal coating on these handmade patties make for a tasty and nostalgic experience.

Fruit Cup / Dessert

She's always making fruit salads for snacks. So that's usually the "dessert" option available at her house. And that's perfectly fine.

I will bring back all of your containers one day. I love you, "Nessa Girl!"