Friday, June 12, 2015

Wondering What's for breakfast tomorrow? Try this "Swiss Chard Scramble"

Wondering what to prepare for breakfast tomorrow? Try this " Swiss Chard Scramble". It's super easy because you don't have to worry about making that perfect flip. Add your own favorite vegetables to create your very own unique scrambled egg omelette.  I've been eating this for breakfast or lunch almost everyday for the past 18 months. My husband loves it too. The best part of all is that we grow the Swiss Chard in our organic garden.

Below are just a few pics of our organic garden. We started our organic garden journey February 2014 and we really enjoy this wonderful and exciting new garden adventure. You can follow our journey @  I will also be posting more updates, pictures and tips about our organic gardening journey. Until next time, happy gardening and God Bless!

Elephant Garlic: This was my first time growing garlic(super yummy)
Click on picture to watch me harvest!

Friday, October 18, 2013

Honey Glazed Turkey Breast Fillets

Organic Turkey Breast Fillets sauteed in portobello mushrooms, kale, onions, and fresh garlic cloves, w/a carrot & almond honey glaze.


4 Turkey breast fillets (approx 1/4 inch thick)
4 tablespoons of coconut or olive oil
1 cup of sliced portobello mushrooms
1 1/2 cups of shredded fresh kale
1 medium sweet onion sliced
2 garlic cloves, sliced
1/2 cup of sliced almonds
1/2 cup of honey or 3 tbs of honey powder
1 large carrot (shaved)
1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
Seasonings: garlic sea salt, black pepper, thyme, paprika, oregano (I use mostly organic seasonings*)

Preparation: Heat  2 tablespoons coconut oil in a large skillet over medium heat until hot. Add sliced garlic, saute for 60 seconds. Add fillets, and cook for about 3 minutes on both sides until done. Transfer fillets to a plate. Add 1 1/2 tablespoon of coconut oil to skillet. Saute onions, mushrooms, bell pepper until slightly brown, and add seasonings to taste. Add fresh shredded kale and saute for about 2-3 minutes longer. Return turkey fillets to skillet and toss.

Glaze: In a seperate small nonstick skillet add remaining 1 1/2 tablespoon of coconut oil, saute shaved carrots and almonds. Add cinnamon, ginger and honey and saute for 1 more minute. Pour over fillets and serve with steamed rice, salad or other sides. .

Below are some pictures of a few of the organic seasonings I use daily.