Meet The Author

Contributing Writer

Cheryl is a food aficionado. Raised by a family of chefs and amazing cooks and bakers, it is no wonder Cheryl has such an appreciation of food. Between family and friends, so many special memories and traditions were made around food. She enjoys learning new flavors and trying new restaurants. Thanks to past strong and specific pregnancy cravings with her last baby, her passion hit a new level. Her favorite thing to do when the kids are asleep, is to look up new restaurants and peruse the menu as well as looking up many new recipes to try (oh that Pinterest and Facebook feed!). Cooking and baking are her meditation and art. She shares her love of food with her kiddos and hopes to create lasting memories and traditions for them.

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Chicken Strips: Recipe of the Week

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Chicken Strips

Nothing hits the spot quite like comfort food. We had some leftover cheesy potatoes, whipped up some sauteed green beans with mushrooms, AND the store had a great sale on boneless chicken tenders.  Voila, fried chicken strips that satisfied every family member!

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What's In The Cards?

As I sit in contemplation, I wonder what the rest of February has in store.  I decided to seek intuitive guidance and see what the oracle cards say for this Valentine’s Day and the rest of February.

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Garlic Green Beans: Recipe of the Week

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Garlic Green Beans

In the celebration of Chinese New Year, one of my favorite veggie dishes is garlic green beans. Growing up, my uncle would make green beans for Thanksgiving,and they are amazing!  There is always room for green beans. My uncle shared with me how to make these crisp green beans, and they are a hit every time I make them.

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Pumpkin Fluff: Recipe of the Week

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Pumpkin Fluff 

We were recently at Kroger and had a sample that made the kids and I so happy. This is wonderful for Thanksgiving as a dessert or sweet snack. I wish I got a picture before it was all gone. 

Recipe from http://allrecipes.com/recipe/24740/pumpkin-fluff-dip/)

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Pumpkin Curry: Recipe of the Week

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Pumpkin Curry

I grew up eating curry.  I have to admit my mom’s chicken curry is divine!  I’ve actually cried when I fell and dropped my plate of curry.  I went to an amazing Thai restaurant and they cooked with so much love it made me think of my mom.  With it being fall, here is a hearty and seasonally inspired curry guaranteed to warm your bellies and hearts.

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Chicken Soup: Recipe of the Week

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Chicken Soup

 

Growing up, there was always soup to end our dinner.  Whether you are needing more energy, feeling sick, or postpartum healing, soup was on the menu.  It is so easy throwing together a medley of vegetables and  protein.  I am going to share an easy soup that is wonderful anytime and nourishing for the mind and body.

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Iced Mint Coffee

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 Iced Mint Coffee

I left my heart in San Francisco . . . and with it one of the most delicious coffee drinks ever!  My cousins introduced me to Philz Mint Mojito!  It is amazing. I would dream about this delicious drink and wake up craving it!  So I started the quest to recreate this drink. After trial and error, I think I found something that can satisfy that craving. It is super easy and delicious!

 

Ingredients:

Nice yummy coffee beans. (Freshly grind and brew)

*Double or triple amount to make more concentrated flavor.

Fresh mint leaves

Brown sugar

Half & Half (milk of choice)

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Directions:

Prepare coffee and brew. Muddle the mint and brown sugar together. (Basically smash. The mint will become super fragrant). Once the coffee is ready, mix it with the mint and sugar mixture.  Add the cream. Then get a glass with ice then pour the coffee over it. Voila, happiness in a cup. I like making a bigger batch and placing it in the fridge to get a more robust flavor over the next day or two. This is definitely a yummy treat that makes me feel closer to my family and first home.

 

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Summer Rolls: Recipe of the Week

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This is one of my favorite things to eat.  I love the crunch and freshness.  Enjoy!

 

Ingredients:

Rice Paper Wrappers

1 bunch of romaine lettuce, chopped

1 bunch of basil, chopped

1 bunch of mint, chopped

1 – 2 Carrots, julienne

1 Avocado, sliced

1 Red Bell Pepper, julienne

Rice Noodles

1 Cucumber, julienne

Protein: Tofu, Shrimp, etc.

 

Sauce:

1/4 cup peanut butter

2 Tablespoon of Hoisin Sauce

1 teaspoon of soy sauce

1 teaspoon of fish sauce

1Tablespoon of rice vinegar

1 teaspoon of minced garlic

1 Tablespoon of warm water

1 to 2 Tablespoon of chopped cilantro

1 teaspoon of Sriracha sauce

crushed peanut as garnish

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Directions:

The biggest task of this recipe is the prep work of chopping, chopping, and more chopping.  If you are adding a protein, make sure it is cooked and ready to use.  Cook the rice noodles according to directions.  Boil the water and pour it into a big bowl where you can submerge the wrapper till it is soft.  Place the wrapper on a flat surface and start  with some romaine lettuce and herbs in the middle (make sure there is half an inch not touched on top and bottom) then add noodles, protein, and veggies.  I fold down the top and bottom, then roll like a burrito.  Repeat and have fun with your toppings!

The dipping sauce is easy to make: just throw all of the ingredients in the blender and blend.  This is a wonderful dish for the Summer and can be catered to a variety of dietary needs!

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Broccoli and Kale Slaw: Recipe of the Week

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I fell in love after trying a sample at Trader Joe’s.  We love getting fresh produce at farmer markets and now in our own garden!  This is a tasty and healthy side dish or main meal!  Enjoy.

 

Ingredients:

1 to 2 Broccoli crowns

1 to 2 bunches of Kale

1 bunch of Radicchio

1 – 2 Carrots

Sunflower Seeds

Dried Cranberry

Slaw dressing

Granny Smith Apple (optional)

Wasabi mayo (optional)

 

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Directions:

Chop up your broccoli, kale, and radicchio into bite sizes. Shred the carrot.  Add all the ingredients together.  If you like a kick add some wasabi mayo.  I like adding apple for a crunch.  You can always add whatever you like to it.  Eat right away or let it sit in the fridge to set the flavors in.

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Strawberry Basil Lemonade: Recipe of the Week

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All this hot weather has gotten us screaming for a nice cold glass of lemonade!  With strawberries in season and basil blooming, this is one of our favorite lemonades.  Enjoy!

Ingredients:

Lemonade

Handful of Basil

1 container of strawberries

Ice

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Instructions:

You can make your own lemonade or buy some.  To make an entire pitcher, add all the strawberries and basil. 

Use a wooden spoon to muddle them. (Smash them up.)  Once it is muddled, you can add your lemonade and ice.  Voila, a delicious and refreshing treat!

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