Juicy Tuesday Prep


Getting our prepped vegetables together for tomorrow’s “Juicy Tuesday!” This fabulous combination of fresh ingredients will make a beautiful Pink Lady juice if you keep the kale stems out of the mix. Add the kale stems and you will be enjoying your “green juice” for the day! Cheers, MMM

Red cabbage
Napa cabbage
Green apple
Kale stems

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“Juicy Tuesday” Pink Lady Edition

Pink Juice


It’s “Juicy Tuesday” and we thought we would start with a super charged antioxidant juice that contains all the nutrients for a great juice for any day of the week or even the month!  This juice gets it’s pink from purple cabbage, Napa cabbage,cucumber, green apple, lemon and ginger root.  All juiced up and ready for our “Pink Lady” to sip and savor and to help heal and keep those free radicals at bay.

Pink Lady
1/2 purple cabbage
5 Napa cabbage leaves
1 cucumber
1 green apple
1 lemon with peel
2 inches of ginger root

Cheers! Let’s rock October and keep juicing! MMM

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Good Morning Granola

Good Morning Granola

PictureRecipe by Megan McCarthy, Chef/Consultant/Recipe Developer, Healthy Eating 101 

Photography by Kyle Ripley, Haigwood Studios

“Homemade granola is always great to have on hand for a quick go-to breakfast or even as a late-night snack that is low in sodium and sweet enough to satisfy your cravings. Most store-bought granolas tend to be too hard and crunchy and have a packaged taste and less flavor,” the chef explains. 

Yield: 6 half-cup servings

2         cups rolled oats
1/2      cup shredded unsweetened coconut
1/4      cup coconut sugar or cane sugar
1/2      cup sliced raw almonds
1/2      cup dried unsweetened banana chips
2          tablespoons chia seeds
1/2       teaspoon ground cinnamon
1/4       teaspoon ground ginger
dash freshly ground nutmeg
dash sea salt
2          tablespoons coconut oil
1/4      cup almond or coconut milk beverage

Preheat oven to 350 degrees. In large mixing bowl, combine dry ingredients. Add oil and almond milk and combine.
Line a rimmed baking sheet with parchment paper and spread mixture evenly onto pan. Bake for 20 minutes.
Let cool before storing in an airtight container. Serve with plain yogurt and top with fresh pomegranate seeds if desired.

Seen in Flavors Magazine!
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Napa Kale Salad with Creamy Avocado Sesame Dressing


Napa Kale Salad with Creamy Avocado Sesame Dressing
1 pint grape tomatoes
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt

For the Dressing:
2 cloves garlic, peeled
1 ripe avocado, seeded and peeled
1 freshly squeezed lime
½ cup plain Greek yogurt
1 tablespoon toasted sesame oil
¼ teaspoon cayenne pepper
½ teaspoon sea salt
½ cup cilantro leaves

½ cup pine nuts

3 cups shredded Napa cabbage
3 cup finely chopped kale, stems removed

Preheat oven to 400◦. Use baking pan with parchment paper and drizzle tomatoes with olive oil and season with sea salt. Roast in oven for 20 minutes. Remove from oven and let cool.

Mince peeled garlic in food processor before blending in avocado, lime juice, Greek yogurt, toasted sesame oil, cayenne pepper and sea salt and process until smooth and creamy.

In dry skillet, toast raw pine nuts for 3-4 minutes on medium heat until fragrant and light toasted.

Toss Napa cabbage and kale in large bowl. Pour avocado dressing on greens and toss again. Add toasted pine nuts and oven roasted tomatoes to serve.

Tip: Add pulled rotisserie chicken for added protein.



Another beautiful evening at the Atlanta Botanical Garden for “Cocktails in the Garden!” There are just a few more Thursday evenings left for this event until the end of the season.  Take advantage of this glorious southern autumn weather before it turns into pumpkins!

I was recently inspired to create a recipe that was a healthier version of what is regionally called a “Meat and Three,” as I was dining in a remote area of Tennessee and found my lunchtime choices to be a bit limiting. I was offered a choice of Italian cuisine or a ‘Meat and Three.’ As a native northerner, I was struck by the fact that I had not yet been exposed to this term, even with a good many years of living in the South. Much to my colleague’s surprise and my apparent lack of Southern culture, I chose the road less traveled for my own culinary curiosity. While I loved the idea of a Meat and Three, a choice of a meat and three sides, typically accompanied by sweet tea and cornbread, I didn’t find that my options were quite within the optimal guidelines of a “healthier” lifestyle so I did my best and managed a meal, including cornbread and “unsweet” tea. With this culinary adventure in the hills of Tennessee, there it emerged; a greener version of a Meat and Three for the kale-lovin’ crowd. This Napa Kale Salad paired with some delectable rotisserie chicken makes a fine combination for a delicious lunch or dinner AND contains a meat with 3 glorious vegetables that deliver a powerhouse of Superfood magic.  This may be just the ticket for a nutritionally upgraded alternative than to what comes out of a little ol’ can of green beans. Cheers, with a glass of iced green tea, of course. MMM

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Eggplant Napoleon with Herbed Ricotta Cheese


Eggplant Napoleon with Herbed Ricotta Cheese
1 large eggplant
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
¼ tsp sea salt
Fresh cracked black pepper

For Herbed Ricotta:
2 cups ricotta cheese
2 cloves crushed garlic
2 teaspoons fresh thyme leaves
2 teaspoons of fresh rosemary
1 small lemon, juiced
1/4 teaspoon sea salt
Fresh cracked pepper to taste

2 fresh ripe tomatoes, sliced thin
8 fresh basil leaves, chiffonade cut

Cut eggplant into ½-inch thick slices. In small bowl, whisk together olive oil, balsamic vinegar, salt and pepper. Brush both sides of the eggplant with mixture. Arrange eggplant slices on a grill or use a cast iron grill pan on medium high heat. Grill eggplant slices on each side for about 5 minutes.

Stir together ricotta, garlic, thyme, rosemary, lemon juice, salt and pepper to taste.

Place a grilled eggplant slice on a small plate. Top with a tablespoon of ricotta cheese, then a slice of tomato and a pinch of basil. Top with another eggplant slice and continue with cheese mixture, tomato and basil for 3 layers. Drizzle layers with olive oil and balsamic vinegar and finish with sea salt and pepper to taste.


This quick and easy recipe is sure to please your guests or even just impress yourself! It makes a nice appetizer for your Italiano fare and your Italiano friends and it really is a calorie saver for when you want that Eggplant Parmesan without all the extra fullness it can bring.  Enjoy the fruits of summer while they are fresh and delicious.  Buon Appetito!

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