With Winter upon us..

It has been ridiculously cold here in Portland.  Record breaking low temperatures have forced us to stay off the roads as much as possible for the past few days so we have been spending a lot of time watching movies (we just got Mary Poppins on BluRay!) and playing video games (Assassins Creed Black Flag is AWESOME).  It has also made me crave hearty hot food. Stick to your ribs, hibernation food. So that’s what I have been making.  Monday night was a hybrid of Beer Onion Soup and Beef and Barley Stew.  Yesterday was Stewed Cabbage and Chicken Tacos, and tonight’s dinner was Spaghetti Squash with a Spicy Shrimp and Cod Tomato Sauce.



1 Medium Spaghetti Squash

1 Medium Onion Diced

4 Cloves of Garlic Minced

1/2 inch of Ginger Grated

1 tsp Red Pepper Flake

1/2 tsp Cayenne Pepper

2 Cups Beet Greens

1 Cup Crimini Mushrooms Sliced

1 14.5 OZ can of Fired Roasted Mushrooms

1 8 OZ can of Tomato Sauce

1 Cup of Chicken Stock

1 Tsp Lemon Zest

2 Tsp Lemon Juice

1/2 LB 26/30 Raw Shrimp

1 LB Pacific Cod Fillet

1 Tbsp Balsamic Vinegar

1 Tbsp Italian Seasoning

1 Tsp Dried Basil

Salt and Pepper to taste

What to do:

Bake the Spaghetti Squash at 375 for 40 minutes or until you can easily shred it with a fork.


Place it in a bowl and toss with a little olive oil and salt and set aside.  I used Garlic Olive Oil, and I could have eaten a bowl of it just like that.


Sautee Onions in a little Olive Oil with the Red Pepper Flakes until the onions become translucent.


Add the Minced Garlic and Grated Ginger and stir until you can smell it.

Add the Fire Roasted Tomato, Italian Seasoning and Dried Basil and allow the flavors to meld at a low simmer for 4 or 5 minutes.

Next, add the Mushrooms, Beet Greens, Tomato Sauce, Lemon Zest and Balsamic Vinegar, Cayenne Pepper, and Chicken Stock and stir well to combine.

Allow the sauce to simmer for 10 – 15 minutes.

Add the Cod first as it takes longer to cook.


Allow the Cod to cook for 3-4 minutes before adding the Shrimp.


Add the Shrimp and let simmer for 5 – 7 minutes, or until the Shrimp are cooked through.

Top the Spaghetti Squash with your sauce, feel free to add some Grated Parmesan Cheese and ENJOY!


Balsamic beetroot salad with fried beetroot leaves, quinoa, soft feta, cherry tomatoes and herbs

This looks soooo delicious!



I sit back today, slowly winding down and reflecting on my week so far… and by that I mean I am in bed, sick, sore and whining like the small child who needs his mothers boobie. Dammit, I do need my mother’s boobie… Actually that would be a little sick, but probably encouraged in many hippy circles around these parts. I think what I meant to say was; I need the boobie of the mother of my children… Shit, that is still waaaaay too weird.

As I lay here, one thing I did actually think about was the beetroot salad we had for dinner earlier this week. I’m sure it didn’t make me sick…

It is true that it has been many times said in the kitchen that “you can beat an egg, but you can’t beat a root”. It is also true that you cannot beat Usain Bolt in…

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10 Foods to Reduce Stress Levels

Pretty & Strong

Happy Hump Day! The week has reached its midpoint and I can see the weekend on the horizon. However, Wednesday is always one of the most stressful days of my week. Work is busy, emails need answered, I’m studying, etc. and I know stress can takes its toll on your body and mind so I like to do whatever I can to keep it under control. On top of taking my Clear Mood by Advocare, I try to keep certain foods in the house that are natural stress reducers. Here’s a list of the Top 10 Foods to Reduce Stress Levels:

  1. Asparagus – High in folate which is essential to keeping stress at bay. It can be prepared however you like and you can eat as much as you want.
  2. Avocado – This stuff really is a super food. High in lutein, vitamin E, beta-carotene, and more folate than any…

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Everyday Chaos

Hi Everyone!  Long time no see.  First I want to thank GrowCookEatShare for the thoughtful comment, reminding me that I need to make time for the things that are important to ME, otherwise I get completely stuck in my head and roll through my days as just a routine.

Recent life events have cause me to rethink my obsession with opening my own restaurant/food cart business.  After a couple weeks of constant pondering, I have come to the conclusion that starting a family and working 18 hours a day running a business don’t really go together.  I want a family, and I want to start that family soon.

I have also come to the conclusion that I want to feed the people I love, and a majority of restaurant customers do not fit into that category.  Instead, I will be the person who causes dinner guests to not eat all day so they can save room for my food.  I want my husband and children to have dinner to look forward to all day, my desserts as motivation to do well in school/work, and my breakfasts to provide the nourishment to make that happen.

And on that note, this is what is left of the Pumpkin Cheesecake I made a week ago.  Keep in mine, my husband does not eat pumpkin anything… so yeah……


As you can see by the fork marks, we abandoned actually cutting slices a while ago.

This was my first time making cheesecake, and I must say I am quite pleased with myself.  It baked perfectly, no cracking or anything, and it came out AMAZING.  Since it was my first attempt at making cheesecake, I went off of a recipe.  You can find that recipe here.  

Notes: I used Ginger Snaps and Honey Graham Crackers for the crust.  The sugar and butter melted them all together to make an almost toffee like cracker crust.  SO GOOD.  Seriously try it out.  If you have a spring form pan, you are set.  Most cheesecake recipes call for baking in a water bath.  I was concerned with water getting into the pan, so I place a baking dish full of water on the shelf below, and allowed the oven to preheat with the dish of water in there.  This kept a nice moisture level in the oven, and it work great.