Take a gander at what a few girlfriends and I made at a Spice Mix Party we threw last month: I’m not sure if we created the idea of a Spice Mix Party, but it sure was fun! It all started with the realization of two Maximized mommy friends, Rachel and Jess, that pre-made spice…
Ahhhhhhh, spring is officially here! I love walking into the grocery store to see a well stocked shelf of fresh, organic asparagus spears! It is one of my most favorite veggies, and I certainly eat my fill of it while it’s in season these next few months, and then I miss it the rest of…
The men of your family will love this dish, the best of both worlds — spaghetti sauce and chicken! If desired, serve with hot cooked brown rice pasta (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan). We enjoy ours paired with a side salad. Italian ChickenMakes 4 Servings 1/2 of a medium head cabbage, cut…
Another reason I looove One Pot Wonders is the fact that no matter the recipe, it always tastes better the next day! It’s something about leaving it in the fridge to let the flavors combine so perfectly that just gets me. One Pot Wonders Day 3 is Ratatouille. I started making and thoroughly enjoying this…
I’m still enjoying fresh zucchini over here. This dish turned out more like a crumble than a casserole, and thus I titled it such. The crumb topping is also great for fruit crumbles or other savory combinations of vegetables and meat. Zucchini & Mushroom CrumbleMakes 8-10 Servings 6 medium zucchinis, washed and chopped or julienned3…
Paul Stamets: How Mushrooms Can Save the World! Become “econologically” intelligent! Enjoy this eye-opening TED video by Paul Stamets on how mushrooms can help the world’s energy crisis, CO2 emissions, and so much more! Print this blog post
Who out there gets a thrill from taking a not so healthy recipe, swapping ingredients and giving it your own spin to make it into a beautiful, flavorful Maximized recipe?? Well, when I’m not inventing my own dishes, that is what I do and love it, especially when we need a quick fix for dinner…
We had a huge tub of sliced zucchini in the freezer since this past fall. We stocked up at the farmers markets and grocery store sales. I finally decided to use some of it, and this is a great way and QUICK! I call it Zucchini Creole. We’ll also be trying a zucchini soup sometime…
