4 cups water

6 cups broth, chicken or vegetable

5 long green beans, diced

3 celery sticks, diced

3 parsley stalks, whole

6 cherry tomatoes, diced and seeds taken out

1 lb chicken, breast or tenders, chopped

1 clove garlic, diced

1 cup quinoa

4 potatoes, cut into eighths (I used red with skin on)

handful frozen peas

salt to taste


  1. In a medium/large pot, mix water with green beans, parsley, garlic, chicken, celery, and tomatoes.  Bring it to a boil.
  2. Add broth and quinoa, and bring to a boil again.  Reduce heat and simmer for about 40 minutes.
  3. Add potatoes, peas, and salt.  Bring to a boil once again.  Reduce heat and simmer for 15 minutes.
  4. Turn off stove and let sit with a cover on for another 30 minutes for the flavors to develop.  Take out parsley as best as you can and serve.  You can also serve with parsley or scallions on top.



Grab some spiced apple chicken sausage from your local grocer’s meat section.  Grill it at medium heat about 7 minutes each side.  A little burnt outside means a yummy inside.

Saute some asparagus, cut in half to fit the pan, in olive oil and garlic powder.  Judge it by eye.  If the oil evaporates halfway through, throw some more on there.  I had it at medium heat also while the sausage was cooking.

Throw some grape tomatoes (from your outside compost pile that was not planned) on the side and enjoy!



Grilled Chicken and Baked Cauliflower


1 head of cauliflower, chopped

4 oz mushrooms, chopped

1/2 cup scallions, chopped

juice of one lime

2 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

2 garlic cloves, finely chopped

thin chicken breasts for amount of people serving




Make a marinade with the adobo and mustard, enough to form a liquified paste to cover amount of chicken desired.  Marinate chicken in mustard and adobo mix while you prepare the cauliflower.

Preheat oven to 350 degrees.  Mix all the other ingredients in a bowl, saving 1/4 cup scallions to top when done.  Spray an 8x8x2 glass dish with cooking spray and put mix in.  Bake for 40-45 minutes.

Grill chicken 7 minutes each side at a temp of 250 or above.  Keep an eye on it.






Everything But the Kitchen Sink Salad…

Romaine Lettuce

Cucumbers, some good and some that were going bad

Carrot sticks, that were going bad

Sunflower seeds, just cuz

Granny Smith Apples, some that were going bad and some we cut up for energy for our road trip

Tomatoes, cherry and vine, leftover from sandwiches for our road trip

Cheddar Cheese, leftover from sandwiches for our road trip

Turkey Sausage, that I made the other day

Chicken Lunchmeat, leftover from sandwiches for our road trip

Potato Stix, just cuz

Caesar Dressing

…with some water on the side