Simple, Lovely and in Proportion


Not something that’s a staple per se, but I don’t eat the same stuff day in day out…and sometimes…this above is exactly what I wanted:

Little bit of Kefir Yogurt, a few organic grapes, raw organic pumpkin seeds, a few pistachios, sprinkle of shredded coconut and glistening in the corner, a few drops of K2 and Vit D3 .

Not a lot of food, but packed a serious punch in regards to sustained energy and mind clarity also.

Try it some time…


A lot of “healthy food” that seems to get “vilified” seems to get eaten in larger proportions.

When you keep your servings “real”, you can actually eat a lot more “good for you variety”.

The process is simple. But as we know, the simplest of things…



Super Food Experience # 5

So back to packing yourself full of goodness….

I had a hectic weekend with some crazy travel for my daughter’s college graduation, and even though I prepped up a tiny bit, I ate a lot of food I usually don’t eat.

No problem really, my body seems to handle it quite well (TMI – of course I can tell from stool that my body is processing different things than usual).

But the last few days being home and getting MY FUEL back into the rotation, boy do I notice how REAL FOOD just outperforms processed foods. Yes I understand that even good olive oil is processed, but you know what I mean I’m sure.

So here a “super food” packed lunch. Ready?


Made a super food salad bowl if you will. This was a planned “second” lunch meal. Had a vip meeting for lunch, so simply ate a bunch of meat as the choices were just not available. Bit of brisket and dry ribs. Let that digest for a while and “second” lunch was a couple of hours later. This little “salad bowl” contained the following:

  1. raw organic pumpkin seeds
  2. Organic arugula
  3. Sauerkraut from Saverne (mentioned it before. No affiliation, just sharing)
  4. 2 shisito peppers and a little bit of diced onion sauteed in a bit of olive oil
  5. 1/4 of a large  avocado cubed.
  6. slice of lemon for lemon juice on the arugula
  7. 1 tbsp. evoo
  8. 1/2 sheet of nori (toasted seaweed)


And sexy close up…


Anywho, as you can see this is easy to put together if you’re so inclined :-).

I’m working on fixing my “links” column to the left of the blog. If you have a good recommendation that fosters sharing please send me your picks/favs in the comments.


So you say you can’t cook?

For everyone that tries to say that, for the Wednesday I will give you this:

Try it some time, especially if cooking fresh fish gives you anxiety 🙂

Complicated so pay attention now… 🙂


  1. fresh white fish (again, fresh Dover sole on sale at Costco for $5.99 a pound- pacific cod, halibut etc etc… NOT A TUNA steak, that don’t work so good with this one :-))
  2. 1-2 teaspoons of evoo
  3. 1 small clove fresh garlic
  4. salt and pepper
  5. one slice of lemon
  6. one cherry tomato or a slice of tomato
  7. fresh basil leave- or chives- or parsley – cilantro, you get the point.

In parchment paper lay your fish down (make sure it’s “dry” in case you’ve washed your fish or if coming out of the fridge).

Salt & Pepper to taste

slice up 1 small clove of garlic and distribute

Next drizzle 1 to 2 teaspoons of good extra virgin olive oil on your fish (1 teaspoon per 1/3 of pound is plenty)

Now if you have some fresh herbs handy… mine are outside in my crappy amateur garden I love… maybe toss a few chives or 2 basil leaves on there.

One slice of lemon squeezed on the fish …the juice that is.

One little cherry tomato or a half a slice of tomato.

Next gently fold the parchment paper. I use tinfoil on the outside of the parchment paper and make a handy dandy little “package” that way.

Don’t worry about it being perfect or tightly wrapped…..this will all work, trust me 🙂

In the pre-heated oven or broiler at 400-425 degrees for about 6-12 minutes.

For 1/3 of a pound or less, 6-7 minutes is perfect as long as oven is at least 400 degrees.

You think you still can’t cook?


2 quick things, this is very very traditional simple French cooking, the way my grandma always showed me… since the French believe they invented and discovered EVERYTHING, I always had to chuckle when this was being discussed, as such a typical “French cooking” dish.

Did someone forget along the way that cooking fish in it’s own steam and juice has been done for 1000’s of years?? Parchment paper wasn’t there yet of course, but banana leaves, cassava leaves etc etc have been used to perfection for a long time. From memory the first of this type of cooking originated in India I believe, but not completely sure. Anywho…..



Superfood Experiment # 4, Plate Size and Butcherbox

Thank you Paleo movements and Low carb zealots for making me all coockoo for several years about Legumes….

Just like the much vilified Rice, I had a really hard time wrapping my head around supposed “bad foods”, (ie: rice and legumes) as they have been part of the world’s food staples for thousand of years.

So let’s take a look at our Superfood of this post: LENTILS

They come in marvelous varieties plus colors. Instead of linking some studies or going into more “general information” on how good lentils can be for you…let me just show this:

1 cup of boiled lentils:

Calories 230

40 g carbohydrate

17.9 g protein

dietary fiber 15.6 g

There is a lot more if you do a little research. But for basically 1 cup of boiled little flat peanut looking like things, they are really a density powerhouse. No wonder lentils are suspected to be one of the first domesticated crops.

They are so easy to make and easily adapt to many flavor profiles. They eat them all over the world 🙂

If you are a serious low carber or paleo aficionado please reintroduce these slowly if you decide to eat lentils. Just like a simple potato can really spike blood sugar when you never eat them, the fiber in beans can cause some distress if you have avoided it for a long time. In classic and ironic “nature’s humor” the only way to fix  those afore mentioned issues only get better by indeed eating the very foods you think are “hurting”. You see this happen all the time. For a much better and more thorough understanding of this, please do some reading over at I’ve been reading Richard’s site now for over 10 years. Just the other day I left a few comments, which I don’t do often, but made a point of thanking all the wonderful people that contribute via comments on the blog. Thanks to Richard and the smart SMART folks engaging in discussions, I was able over 10 years to literally get a second education. I’m not blowing’s TRUE.

I will say that if you’re not prepared to do the homework on your own and do your OWN experimentation to support the homework and research, this “college” is not for you. 🙂

So quickly, plate size.

When you make food at home to go during the week (like I do), have you ever looked at the containers you use…as in how much food they hold?

My glass containers that I use are wonderful. However, if you’re not careful you’re potentially packing yourself a lot more food in them, as the containers hold a bunch more food vs a plate of regular food from home. So sometimes a good idea to give yourself a little “spot check”. I do from time to time. So yesterday before putting my lunch in my to go container


I just kinda measure it by tossing it onto a plate. So here a delicious Lentil Dal made without any type of the usual Indian spices.

I simply gently boiled the lentils for about 20-30 minutes with a bunch of diced organic onion and organic garlic in there. I used my last lentils from the pantry, so there were pink ones, green ones and brownish ones 🙂

After a few spices added and the lentils being done, drain them and put them back in your pot add a splash of coconut milk or a little regular milk and stir into creamy lentil goodness.

As I said, adapts so nicely to host of flavor profiles. Let your imagination run wild. Who knows, you might just discover a new “staple” for your little cooking routine 🙂

Also above is organic baby spinach topped with a bit of the “superfood condiment” we made Sunday. Small portion of grass fed grass finished London broil. Yes it was tender…but not without some work. Not a huge London Broil fan, but it came in my little BUTCHERBOX order.

I’m not affiliated with them, I haven’t been asked to write a review for a free steak and no I can’t give you any discount codes for your first order….

But I can tell you that if you try a box of this stuff, you will be utterly amazed at the quality of the beef you get.

It’s not cheap, but it is affordable if you’re looking for a quality source. Don’t think it’s necessary to eat beef everyday, so this is a nice way to keep fantastic quality food in your rotation and in your freezer. Just sharing my experience here, I’m telling you for the  2 boxes (orders) I have received from Butcherbox, the quality is truly truly top notch.

Again no affiliation and just sharing, there are several sites/blogs that offer free steak with promo codes for first orders. You can check here,  for starters.

Happy weekend to all and remember ….




Superfood Experience # 3

So figured I would just keep this going for a while….let me know if useless, I can change it up 🙂

So what’s this little bowl of greenery you ask?

Fresh picked from my very VERY amateur garden

  1. 2 big leaves/stalks of bok choy
  2. 1 large handful of tatsoi  — most everyone says “spinach variety” about tatsoi, interestingly…as is often the case when you investigate a little further for yourself, not at all related to Spinach as this is from the Brassica family, not the Amaranthaceae family which spinach belongs to. Cool and Nerdy info right? 🙂
  3. 4 leaves fresh basil
  4. 3 leaves fresh mint
  5. 2 big handfuls of green lettuce (not from garden)
  6. Juice of half a lime or lemon
  7. 2 cloves of garlic
  8. 2 tbl spoons chopped fresh onion

So this is something I watched my grandma do when I was little, and she put this “green concoction” on fresh farmers cheese on top of a piece of bread. (soft and pretty flavorless cheese.. but great for adding things to)

And just like a strange brain does from time to time, I thought of it out of nowhere 🙂

So took the above ingredients and chopped finely and mixed together with the lime juice, garlic and salt. YUM I tell you… make sure it’s a bit on the salty side…. you are making a superfood condiment 🙂

Super foods you ask? Without to much hoopla…

  1. Tatsoi- Raw tatsoi has been shown to outrank Kale with the most concentrated levels of vitamin C with 103 milligrams of Vitamin C in a 100 gram serving
  2. Lime juice – the effect lemon/lime juice has on GREENS is something extremely beneficial to us…please think/look into this further. It’s no coincidence that “vinegraitte” used with salad is a lemon juice and fat mixture. There’s is something huge going on here and totally overlooked by conventional wisdom as well as all the “health and food blogs”…I’m simply no smart enough to dip my toes fully into the water…but I’m watching the people that are.
  3. Sea Salt  (good quality)… the oceans effect and balance our central nervous systems plus more…..again something to this. Experiment what potatoes or veggies have the power of becoming, simply by  boiling in water with good sea salt (I like this type of brand ..there are many out there. look for “course and unadulterated”)


Anywho, give it whirl with your own spin on it. Any FRESH FRESH greens will do, just ad lime/lemon and salt. Garlic optional for garlic freaks like me 🙂

Lastly, as I listened …really listened to someone speak the other day he   Said , ” if you’re an idiot in this life ..guess what, eventually you die . If you’re a really rotten person in this life, you die too. If you’re a really wonderful person in this life , you die…..and if you leave an incredible and world changing legacy in this life, you die :-)…….”

I’ve thinking about that…what does this mean then? Does it mean we have to be good? Party our life away as it don’t matter anwway? Thrive to leave a legacy? Work hard to change the world?

It means none of these things….

What it boils down too is that life is over in a flash, a mere spec of dust in a humongous ray of time that doesn’t exist as time anyway.

SO, the take away is this. ALL we have is this moment… This VERY moment. As such, do your part and appreciate this moment and be in gratitude of it. Perhaps there are some small actions you could do to continue this perfection, if given the opportunity also do this happily and with appreciation and gratitude.

I think I will end it on that note.