Good Grief Guacamole!!

I call this Good Grief Guacamole because that’s what you say when you taste it! 🙂

As most of my recipes this is super easy! And there are so many ways you can change it up and substitute ingredients when needed. I like to say there aren’t many rules in cooking or decorating or even entertaining because most of the time when you change things up it works out for the better! But, even if it doesn’t, you probably learned something…and that makes it all worth it! 🙂

You will need:

8-10 ripe Avocados

1 large red onion chopped

The juice of 2 limes and some zest

Approx 12 oz of medium fresh deli salsa (the reason I prefer this type is because it is not as “saucy” as normal salsas. You could also use a pico. It works great too! You can add more or less salsa to this recipe depending on your taste preference. If the salsa is watery you may want to pour off some of the excess liquid first)

Fresh Cilantro chopped

Salt and Pepper to taste (I like a lot of pepper!)

Prepare the avocados (peel and discard seed) and put into a large mixing bowl.

Add onion, lime juice, cilantro, and the zest. The zest of 1 lime is plenty but you can certainly put in more if you prefer.

Gently blend with a pastry blender or potato masher. (I like to leave the avocado a little chunky)

Add the salsa and salt and pepper to taste. I do not add salt but most of you will prefer it.

Gently stir it all together and transfer to a serving bowl.

Cover and refrigerate for at least 30 min. Serve within 4 hours to prevent discoloring.

Can be served with tortilla chips, pretzels, veggies etc. Awesome on sandwiches or in dips. Use your imagination!! ENJOY!!

Created with love by:

Char Head 🙂


Enjoy!!! 🙂

Honey and Pepper Jelly Grilled Pork Chops

img_20161130_183551I love pork chops! I especially love them grilled with a tangy marinade. Sweet or spicy, doesn’t matter. In this recipe I use my sodium free marinade using my FAVORITE pepper jelly! It is also the low sugar version of the jelly so this marinade is good AND healthy!! You can use this marinade on any type of pork, chicken or fish. Good stuff!! 🙂

You will need:

  • 1/2 c  Jennifer’s Kitchen Low Sugar Strawberry Pepper Preserves (available on Amazon) *You will need more for dipping! 🙂
  • 1 tsp. Bragg’s Organic Apple Cider Vinegar
  • 2 TBS Organic Honey
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 1 tsp Garlic powder
  • 1 tsp Curry powder
  • 1/2 tsp Ginger
  • 1/2 tsp Fresh ground pepper
  • 1/2 tsp Coriander
  • 2 TBS Olive oil
  • 1 tsp Lemon Juice
  • 4 Thick cut boneless pork chops
  • img_20170105_174018330_hdr

In a medium to large bowl add first ten ingredients and mix well. Add pork chops and coat them well (wash hands thoroughly). Cover with plastic wrap and marinate in refrigerator 30 min up to overnight…whatever fits your schedule. I prefer at least an hour. **give them an extra stir in the bowl after marinating before cooking so they are good and coatedimg_20170105_173341465

There are a many ways you can prepare these. You can broil them, bake them, fry them in a grill pan with a grill press or grill them. My favorite way is the good ol’ grill but not everyone can always grill or weather doesn’t permit it. The last time I made them in the grill pan on medium heat and they turned out perfect! No matter how you choose to prepare them make sure they are cooked to an internal temp of 170 degrees.

When you grill or fry them leave them on the first side until you see white before you turn them. And using a grill pan and a grill press, in my opinion, cooks them more evenly and makes those pretty grill marks! ** Spray your pan and press with a little cooking spray before cooking

Serve with your favorite sides (I prefer rice and vegetables) and give them a drizzle of olive oil and add a dollop of that delicious strawberry pepper jelly on the side for dipping 🙂

** X2 Leftover Meal… Any leftover pork can be sliced and put over any salad you prefer.

** Like I stated this is a sodium free marinade, if you like a saltier taste you may add 2 tsp of soy sauce OR 1/2 tsp salt to the recipe. img_20161130_183551

Created with love by:


Char Head 🙂



Chicken Parm Burger

img_20170102_163034This is such a fun, yummy and messy recipe! Who doesn’t love Chicken parm? Well, I created a healthier way to eat it and on a bun!! It is lower in sodium and fits in well with my family’s new healthy way of eating. Ya gotta try it.. but bring the napkins! 🙂

You will need:

  • 1-lb. Perdue ground chicken
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 2 tsp. Onion powder
  • 1 tsp Oregano
  • 1/2 tsp Coriander
  • 1 tsp Italian Seasoning
  • 1 tsp Parsley flakes
  • 2 tsp Garlic powder
  • 1/2 tsp Red pepper flakes
  • 1- 1/2 TBS Olive oil
  • 1/2 tsp Fresh ground pepper
  • 1 tsp Basil (Fresh or dried) *you will also need a little more for garnish
  • **************************************************
  • Sliced Mozzarella- 3-4 slices
  • Kraft Grated Parmesan Cheese
  • 4-6 oz Spaghetti noodles cooked al dente
  • 100% whole wheat buns


You will need for the sauce:

  • 1- 14.5 oz can Hunts no salt added sauce
  • 1 tsp Italian seasoning
  • 1 tsp Oregano
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Fresh ground pepper
  • 1 tsp garlic powder


In a mixing bowl combine chicken and next 10 ingredients. Mix well. Wash hands thoroughly. Begin to cook pasta. Set aside and keep warm when done.

In a small sauce pan or microwave dish put sauce and the other 4 sauce ingredients and mix well. Warm sauce in dish covered in microwave or warm sauce on low heat in sauce pan. img_20161230_175947722

In a grill pan or non stick skillet on medium heat drizzle some olive oil. Form 3-4 patties from chicken mixture, depending on what size you like your burgers. Put them in warmed pan. If you have a grill press spray it with cooking spray and lay on top of burgers. I think they turn out nicer with the press but it is not necessary. When the burgers start to turn white flip them. Cook them to an internal temp of 170 degrees and until they are no longer pink.


Turn off heat and top each burger with a slice of mozzarella (you may warm, grill, or broil your buns) img_20161230_180957416_hdr

Now…the fun begins! Place a burger on a bun, then top with a small amount of noodles, then a nice dollop of the sauce, then a generous sprinkle of Basil and Parmesan cheese. End with the top of the bun and give it a gentle press! YUM!!! Be prepared to get a little messy! But, it is so worth it! Serves 3-4img_20161230_182011785_hdr

**I have added zero salt to this recipe. If you are not on a sodium restricted diet or like more of a salty taste you may add 1/4-1/2 tsp of salt to the chicken and also to the sauce. Or you may use regular salt added sauce.

**You can also slice burgers in half or quarters and dip them in the extra sauce

**If you want it spicier.. increase red pepper flakes

*TIME SAVER… noodles and sauce can be made the day before and just warmed up to put on the burgers when they are done 🙂 Or.. warm up that leftover spaghetti from yesterdays dinner to top the burgers for a leftover x2 meal!! 🙂 img_20170102_163034

Created with love by:


Char Head 🙂



Rustic Glazed Carrots

img_20161208_152920I LOVE carrots… any way shape or form. I love them roasted, in soups, and even just fresh. They are the epitome of “earthy”. So I rarely peel them. I buy organic carrots, wash them thoroughly and leave the skin on. I feel it makes them even better. So when we were forced to follow restricted diets in our house, I have had to slowly revamp our favorite holiday dishes… not an easy task. I was pretty happy with the results of changing my glazed carrot recipe and even though they aren’t perfect, they are much improved, and the flavor is still there. This recipe is lower in sugar, sodium, fat and calories than my original. But, don’t despair.. I will be posting my original recipes as well 🙂img_20170102_084043

You will need:

  • 6-8 large organic carrots washed thoroughly, not peeled, cut into large chunks
  • 1/2-1 cup water
  • 1/4 cup Truvia sugar substitute
  • 2 TBS olive oil
  • 3 TBS unsalted butter
  • 1/2 tsp fresh ground pepper
  • 2 TBS organic honey

In a medium saucepan put carrots then all other ingredients, except reserve 1/2 c of water to add during cooking. img_20161124_144642916_hdr

Cook covered on low to low/medium heat, stoves vary. You don’t want carrots to boil just simmer. At the 30 min point gently stir the carrots and if it looks like they need more water add some of your reserve. You don’t want them to get dry or they will stick or burn but you also don’t want them swimming lol you want them to get a little syrupy. Cook at same heat another 30 min checking and gently stirring periodically. Add more water when needed. The carrots will take 45-90 min to cook depending on your pan and stoves heat. They are done when you stick a fork in and the carrots are nice and soft. They will stay hot covered in the pan even off the heat while you take time to prepare other dishes for your meal. Stir well before serving and pour entire contents of pan into serving dish. You want all that good syrup in there 🙂img_20151127_095155-1**This is a pic of my original recipe. It’s a lot more syrupy but has more sodium, fat, sugar and calories. I will post my original soon 🙂

Serve with an added drizzle of olive oil and honey. Serves 6-8

**If you like more salt either use salted butter or add 1 tsp of salt to the other ingredients.

Enjoy! 🙂

Created with love by:


Char Head 🙂

Mexi Magic Go To Meal

img_20161117_121734I call this recipe “magic” because it’s literally like you wave a magic wand and dinner is done!! Any day and anyway. I make this weekly. It’s fast, easy, and the serving possibilities are endless! We are talking.. burritos, tacos, nachos, pizza, taco or burrito bowls, salads, or anything else you can come up with. And guess what? It’s one of my Healthy Selection recipes! You just can’t go wrong. Another plus is you can easily interchange some of the ingredients to match whatever you have in the pantry. So, just don’t sit there… make this tonight!! And don’t forget it’s great leftover 🙂

First you will need:

  • 1 lb. Perdue ground chicken ( you can also use ground turkey or any other meat or seafood.. but when you use beef the nutritional numbers will change)
  • 2 TBS Canola or Olive Oil
  • 1 medium onion chopped
  • 1/2 tsp Red pepper flakes
  • 1- 1/2 tsp Onion powder
  • 1 tsp Curry powder
  • 1-1/2 tsp Garlic powder
  • 1 tsp Cumin
  • Wooden spoonimg_20161114_154117811_hdr

Then you will need:

  • 1- 14.5 oz. can No salt added Diced tomatoes, drained a little (any flavor is fine)
  • 2 c Frozen corn
  • 1 tsp Fresh ground pepper
  • 1-1/2 tsp Chili powder
  • 1- 15 oz.can Reduced sodium black beans drained and rinsed (or any beans you prefer)
  • 1/2 tsp Coriander
  • 2 tsp Dried Cilantro (or fresh if you have it)
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1-1/2 tsp Onion powder

****Suggested toppings….

  • Shredded Cheddar Cheese
  • Chopped Green Onions
  • Sliced Avocado
  • Tortilla Chips ( for salads or bowls you can use the “at the bottom of the bag chips”)
  • Jalapenos
  • Salsa
  • Hot Sauce
  • Fritos
  • Diced Red Onion
  • Diced Tomatoes
  • Sour cream

In an iron skillet or non-stick pan warm oil on medium heat. Add onion and stir for a few minutes then add ground chicken, wash hands thoroughly.

Begin to break up and cook chicken then add pepper flakes, 1-1/2 tsp onion powder, 1 tsp curry, 1-1/2 tsp garlic powder, and 1 tsp cumin. Continue to stir, chicken should begin to turn white and no longer pink. Add tomatoes and corn and gently stir. Then add pepper, and 1-1/2 tsp chili powder. Stir. Add rinsed black beans and fold them into the chicken mixture. Now add coriander, cilantro, 1 tsp cumin, 1 tsp curry, and 1-1/2 tsp onion powder. (you are adding spices in layers, it creates the best flavor) img_20160820_181122105

Turn heat down to low and continue to gently stir until all ingredients are blended and hot. Remove from heat and that’s it!!! (If mixture gets a little dry before serving just stir in a little more canola oil)

Serve in burritos, taco shells, salads, on pizza, in burrito or taco bowls, on nachos, throw it on a bun like sloppy joes or just eat it as is! I have listed suggested toppings but you can top with anything you choose. You can double the recipe for larger groups or for leftovers. If you want more heat add more chili powder and maybe some cayenne pepper. img_20161117_121734

Created with love by:


Char Head 🙂


Chunky Chicken Meatballs

img_20161110_123248This is similar to my other chunky meatball recipe but with ground chicken..LOVE.. and lower in sodium and just so much healthier! These meatballs are so versatile. You can have them with pasta, rice, pasta sauce, white sauce, or just by themselves. I love to add mushrooms to them but my daughter wouldn’t stand for that…so I don’t have them in this recipe. Try to add them if you are a fan or for variety. And for large groups you can double or triple the recipe very easily. Enjoy! 🙂

You will need:

  • 2 lbs. Perdue ground chicken
  • 1 egg beaten
  • 1- 1/3 TBS Olive Oil
  • 10 saltine crackers crushed
  • 1 medium white or yellow onion chopped a little “chunky”
  • 1/4 c fresh chopped Basil ( chop a bit more for garnish)
  • (I prefer Simply Organic or Olde Thompson herbs and spices in my recipes)
  • 1-1/2 tsp Onion powder
  • 1 tsp Oregano
  • 1 tsp dried Basil
  • 2-1/2 tsp Garlic powder
  • 1/2 tsp Red pepper flakes
  • 1 tsp Italian Seasoning
  • 2 tsp dried Parsley
  • 1/2 tsp Coriander
  • 1 tsp Fresh ground pepper
  • Parmesan Cheese
  • Mozzarella, Pepper Jack, or Monterey Jack cheese (optional)img_20161109_161754718   img_20161109_161706553_hdr

In a large mixing bowl add all ingredients except the cheeses. Mix well until blended. (wash hands thoroughly) Marinate in refrigerator at least 15 minutes. img_20161109_161506928

Preheat oven to 375 degrees

Spray a 13×9 baking dish with cooking spray. Form meat mixture into large balls.. a little bigger than a golf ball (no need to be perfect, remember they are chunky meatballs!!)

Assemble them in dish as spread out as you can. img_20161109_162217937_hdr

**(wash hands thoroughly)

Cover with foil and bake approx. 40 minutes (ovens vary)

Uncover and bake an additional 5 minutes to an internal temp of 170 deg

Sprinkle with desired amount of parmesan cheese and/or one of the optional cheeses and bake 5 more minutes uncovered

Remove from oven and let rest 3-5 minutesimg_20161109_172943223_hdr

Serve on pasta, rice, or with any sauce you like. They can also be served just the way they are with a garnish of chopped basil, olive oil and parmesan cheese. Use your imagination!

Created with love by:


Char Head 🙂


“Sodium Epidemic”… How did we get here???

img_20161028_135833515_hdrFirst I want to say I am not a Dietician or a Nutritionist. I am just a normal gal with an opinion formed by life experience. A life experience I would rather not claim but one that opened my eyes to many things I never thought of or took seriously.

Before my husband had his 2 heart attacks and discovered he was diabetic I thought I was pretty health conscious and was the typical wife yelling at the Husband to take better care of himself. I always tried to stay educated on the latest health information, I exercised regularly, and I always tried to eat well…or so I thought.

Then after his health crisis we had to lead a completely whole new way of life. I was totally fine with it because I believe in good health and good eating. But, what I learned along the way was shocking and I have wanted to tell everyone I see since.

My Husband is now on a very restricted diet that is cardiac and diabetic friendly. Takes some real thought to carry it out everyday. They told us he had to stay under 2000 mg of sodium a day. I’m like, “ biggie.. we will just put the salt shaker away.” Ha ha ha…little did I know.

We had to start researching everything we ate. I had to have nutritional info on EVERYTHING. So as I was reading about packaged foods and foods we eat in restaurants I was FLOORED!!!! The amounts of sodium in what we eat everyday should be illegal.  How we got to this point in the food industry I will never understand. My opinion is that it’s cheap and tastes good. And for that reason, as a society, we are so addicted to salt and sugar and it’s now normal, and all we know and what we crave.

I strongly invite you to Google your favorite restaurants nutritional info. There were a few of our favorite appetizers that had 2500-4000 mg of sodium EACH!!! Pair that with your entrée and dessert and your sodium is at a level in the stratosphere!! And that’s for ONE meal! Remember.. my husband is to only have around 2000 mg a DAY. Do the math.

So most of us have been taught our whole lives to watch the the fat.. watch the carbs..but little is spoken about sodium unless you have high blood pressure or heart disease.

My belief is that we are now in this high sodium society because of fast paced lives, convenience and cost . When you go to a high end restaurant where the Chef prepares foods from scratch with fresh ingredients, the sodium counts are significantly lower. So you ask.. but I see them add salt??? Yes they do..’s DURING the cooking PROCESS as a binder to the other spices and ingredients. It adds a balance of flavor. You don’t JUST taste salt. Most restaurants now try to provide less expensive dishes at a fever pace. They want those tables rotating and most of us don’t have time to linger anyway. So how they accomplish this is by preparing meals with pre-prepared ingredients already loaded with sodium for flavor and as a preservative. This is how we are ending up with such high sodium contents in our restaurant food.

Back when I was growing up or even when our parents were children we didn’t eat out like we do now. We prepared most meals at home and usually packed our lunches. Our food supply was also not loaded with as many preservatives, additives or chemicals. We had more backyard gardens and we ate smaller portions. Without cell phones and technology we were generally more active and kids STAYED outside. Things sure are different these days. We have to fight our kids to get off those phones and to get moving. With our crazy busy lifestyles we just don’t take the time to meal plan, cook, or garden. Kids have so much homework they don’t have time to get outside. I was just as guilty for many years of the convenience foods. Instant this, quick that, and really didn’t read those labels. I would say over the last 10 years though I have really tried to educate myself. And, as I have gained knowledge I have become very conscious of what we eat and what is in it. I started to wonder why every time we ate out I would come home feeling bloated, tired and just terrible…even when I thought I was making healthy choices off the menu. Now I come to find out it was mainly the high levels of sodium. The other hidden no-no’s didn’t help either… fat being one of them.

I will happily say that since we have cut all the extra sodium out of our diet, ( you need some everyday) I feel completely different. I have noticed such a change in myself. I don’t retain water, I rarely feel bloated, and I just FEEL better. And I know how healthy it is on my heart and my blood pressure. And it honestly is a pretty easy change you can make. Just takes some knowledge and some practice and smart shopping. Nutritional labels are your friends!!!

Here’s one of the best examples I discovered…

One of my favorite canned tomato brands I used for years in all my sauces and recipes turned out to have more sodium than I would have ever dreamed! It’s tomatoes! How much sodium could they possibly have? I don’t think I ever looked at the label. Tomatoes naturally have sodium but not very much. They are a super healthy food… until they put them in a can with a bucket of salt! Here is what I discovered about my favorite canned tomato sauce when I started REALLY reading labels….img_20161019_072844733

The first label is the regular canned sauce.. the second is the NO SALT ADDED. Which is what you want to look for. Most “lower sodium or less salt” products are still pretty high in sodium. So please take the serving size of both cans and multiply it by how many mg of sodium PER SERVING… It’s SHOCKING the difference. You are talking 5330 mg of sodium a can as compared to 130 mg a can for the no salt added. That is just so crazy to me and sadly most people don’t realize it. I didn’t either until I was forced to figure it out. img_20161019_105329081

Thing is, it is so easy to add flavor and your own salt to the no salt added products. The healthiest thing to do is to start your cooking with no, to low sodium ingredients and add everything yourself so that you have total control of what is in your food.

And as I have walked along this road of nutritional discovery, I have come across many products from companies who are really trying to make the change. I see more and  more no salt added products and it is about time. I still use the same brand of canned tomatoes I always did, but I only use their no salt added products and I really think I like them better. I swear they have more flavor, because you just taste the wonderfulness of the tomato and not all the salt.

So, if you are health conscious or have a loved one who has health challenges, I hope you will take a look at a lower sodium lifestyle. Talk to your doctor to see what your recommended amount of sodium would be and start to really take a look at those labels. Your heart, mind, and body will thank you…and you will feel great!!img_20161028_135833515_hdr

Created with love by:


Char Head 🙂




Curry Chicken Sloppy Joes Pasta (x2 Leftover Meal)

img_20161014_171813Seems like a crazy combo right? Sloppy Joes and pasta? Well, it’s delicious!!! On the next day with your Curry Chicken Soppy Joes leftovers you can most surely have sloppy Joes again, but if you want a little change here’s a really easy leftover meal and it doesn’t seem leftover at all! And even better, remember this meal is a Healthy Selection and low in sodium..Yum! 🙂

You will need:

  • At least 1/2 of recipe leftover Curry Chicken Sloppy Joes
  • 16 oz box Ronzoni Healthy Harvest Penne Pasta (cooked according to pkg directions) or pasta of your choice
  • Parmesan, cheddar, or pepper jack cheese
  • washed & chopped green onions
  •  1-28oz can Hunts No Salt Added diced tomatoes
  • approx. 1/8 cup fresh chopped basil
  • 1 cup frozen corn
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 1 tsp Oregano
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp Curry powder
  • 1/3 tsp fresh ground pepperimg_20161010_173124565_hdr

Begin to prepare the pasta. In a Dutch oven or large pot warm on medium heat the leftover sloppy joes. Add tomatoes, 1/2 the basil, corn, oregano, Italian seasoning, onion powder, garlic powder, curry and pepper. Stir well and continue to warm on medium heat. When hot turn down to very low heat, stir and cover until pasta is ready.

Remove from heat. Serve over pasta and garnish with basil, green onions and your choice of cheese.

Serves at least 4

If you have more leftover its great on a hot dog or to make nachos!!

Created with love by:


Char Head 🙂



Curry Chicken Sloppy Joes

img_20161013_155246My daughters friend mentioned to me the other day when we were talking about chicken burgers.. ” I am in the mood for sloppy joes.” And of course my ever creating lightbulb went off full tilt! Yes!! Chicken sloppy joes! Perfect! So I went to work and created the recipe. I was very happy with it and they were yummy! And of course it is a healthy sloppy joes because its ground chicken and very low sodium.. Yeah! Enjoy!! 🙂

You will need:

  • Olive Oil
  • 2-lbs Perdue ground chicken
  • 2 cups chopped bell peppers (any color)
  • 1 yellow onion chopped
  • 1- pkg cherry or grape tomatoes any color halved
  • 3-4 chopped garlic cloves
  • 3 tsp fresh chopped basil
  • (I prefer Simply Organic herbs and spices in my recipes)
  • 1-1/2 TBS curry powder
  • 1-1/2 tsp red pepper flakes
  • 1 tsp Turmeric
  • 3 tsp Italian seasoning
  • 3-1/2 tsp garlic powder
  • 3-1/2 tsp onion powder
  • 1- 29 oz can Hunts no salt added sauce
  • 2-1/2 tsp Olde Thompson Mesquite Grilling Grinder spice
  • 1 tsp fresh ground pepper
  • 5 tsp Worcestershire sauce
  • 2 TBS low fat sour cream
  • chopped green onions
  • Shredded pepper jack cheese
  • Wooden spoonimg_20161009_175818699_hdr

In a Dutch oven or large pot on medium heat drizzle some olive oil approx. 3 TBS in bottom of pan and when heated add onion and bell peppers. Stir with wooden spoon until slightly softened. Add garlic, tomatoes, basil, curry, pepper flakes, Turmeric, Italian seasoning, garlic powder and onion powder. Stir until the spices coat the veggies and the tomatoes are softened. Add chicken, wash hands thoroughly, and break up and cook until no longer pink and mixed well with other ingredients. Add sauce and stir well. Add mesquite spice, pepper, Worcestershire sauce, and sour cream and gently stir.

Take down to low heat for about 15 min stirring occasionally.

Remove from heat, cover and let sit 5-10 minutes.

Will be a little soupy so use a slotted spoon to serve (will be thicker next day). Put on your favorite bun and top with shredded pepper jack cheese and green onions or any topping you prefer. My husband likes to add jalapenos and hot sauce!

This recipe makes a lot so of course I have a x2 leftover recipe. Or you can eat sloppy joes twice, whatever your family prefers. 🙂

Created with love by:


Char Head 🙂



Recommended Product of the Day… Pepper is your friend :)

img_20161013_080005122My new favorite saying… “Pepper is your friend!” In a day and age where hidden sodium is NOT your friend and contributing to a host of health problems, pepper is not only your best bud, but it has more health benefits than most people realize.

Black pepper can help prevent some cancers and is twice as potent paired with Turmeric…another one of my favorites. It stimulates digestion. can relieve colds and cough (paired with honey), increases metabolism and activates your brain. That’s just some of it’s benefits. Mmmmmmmm…. I don’t think salt can say that.

So, needless to say, pepper is everywhere in my kitchen and on everything we eat. We are now on very restricted diets and salt just isn’t an option. Even though we have always been big fans of pepper and it’s flavor, we now have an even bigger appreciation for it and all it’s benefits.

My absolute FAVORITE pepper is Olde Thompson Pepper Supreme blend. It is literally the best out there. And please, oh please, ALWAYS freshly grind your pepper. It tastes better and when the peppercorn is broken and ground and all those health benefits come out fresh, and are much more beneficial than the ground pepper sitting in a can for 6 months.

Pepper grinders are very affordable and just look pretty in your kitchen. The peppercorns last a good while as well. So.. what have you got to lose… pepper is your friend… have him over for dinner 🙂 img_20160907_184651My Tomato & Pepper Cashew Brown Rice