Fall Favorites: This Season’s Budget Friendly Comforting Cuisine

One of my favorite parts of Autumn is the excuse to cook some comfort food. Sit inside and watch the leaves change while you bite into a few of my personal Fall favorites! Instead of going to a coffee shop and spending $5 on a pumpkin spiced latte, try out my recipe for 46 cents per serving.

Perfect Pumpkin Seeds Photo by: Jessica Whitehead

Perfect Roasted Pumpkin Seeds
Photo by: Jessica Bruner

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Smoked Salmon Eggs Benedict Topped with Creamy Basil Sauce

Feeling bored of the usual cereal breakfast? Start your day off right with this delicious recipe, or serve it up when you have company for an impressive sunrise surprise. This breakfast of champions can be made for less than $3 per person! Let’s see Egg and I beat that price!!

Treat yourself to a breakfast of champions Photo By: Jessica Whitehead

Treat yourself to a breakfast of champions
Photo By: Jessica Bruner

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Summer Grilling: Teriyaki Sea Scallop and Shrimp Kabobs

There’s something about the smell of kabobs on a smokey grill that brings people together. This recipe is perfect for a light, yet full flavored grilled lunch by the pool, lake or on the porch at sunset.

Seafood can get expensive when eating out at restaurants, but this recipe feeds six people for about $5 per person. If that’s too much, switch out the sea scallops with cod or another white fish for the price of about $3-$4 per person! Delicious meal, for a delicious price!!!!

Pair this recipe with corn on the cob for a lunch setting, or over a serving of brown rice, for a nice dinner! Garnish with a lemon, and chives.

Simple, Yet Extravagant  Photo By: Jessica Whitehead

Dinner Setting is Simple, Yet Extravagant
Photo By: Jessica Bruner

Ingredients:

Sea Scallops (1 bag frozen, or fresh from the seafood department at your grocery store)

Large Raw Shrimp (1 bag frozen, or fresh from the seafood department at your grocery store)

1 Package- White Mushrooms

1- Sweet Onion

1- Zucchini

1 Jar- Teriyaki Sauce

Directions: Cut the vegetables into bite size pieces; keep them similar in size for equal cooking times. Thaw the frozen, or fresh scallops and shrimp before skewering. If the scallops are extra large, feel free to cut them in half to get more yield. Skewer all the ingredients on metal or wooden sticks. If you use wood, make sure to soak them in water before skewering to avoid them burning on the grill. With a basting brush, gently brush the teriyaki sauce over the skewers. Grill the skewers on Medium heat for 4-6 minutes on each side. Use the leftover teriyaki sauce for dipping! Enjoy!

Summertime Grilling by the Pool, or on the Porch Photo By: Jessica Whitehead

Summertime Grilling by the Pool, or on the Porch
Photo By: Jessica Bruner

Tips on grilling corn:

Peel back the husk from the corn, without removing completely. Take out the silks and lather the corn with butter, chili powder, pepper, and garlic powder before covering the corn with the husk again. For more tender corn, wrap it in aluminum foil before placing on the grill to keep the heat in better. Grill for 15-20 minutes on medium to high heat rotating the corn periodically. Enjoy!!!

The Grilling Crew! Photo Courtesy from: Megan Noyer

The Grilling Crew!
Photo Courtesy from: Megan Noyer

3 Ways with Spinach Salad

There’s lots of reasons to indulge in that leafy green we all hated when we were kids. We know spinach is at the top of the charts when it comes to nutritional benefits, but we didn’t know it could taste so good. Living a meaningful life isn’t all about getting out and having fun, it’s also about taking care of your body so that you CAN thrive on the good life.

This week, replace those three trips to Taco Bell or McDonald’s and make your insides sing with one of these delicious spinach salads:

Yellow Goat Spinach Salad paired with homemade croutons

Yellow Goat Spinach Salad paired with homemade croutons
Photo By: Jessica Bruner

Yellow Goat Spinach Salad:

Ingredients:

Half a bag of raw spinach

3/4 cup- chopped sweet Vidalia onion

3/4 cup- baby yellow tomatoes

1/2 cup- crumbled goat cheese

*Pair with homemade croutons (cubed french bread tossed in olive oil and spices then baked in the oven at 350 degrees for 15 minutes or until crunchy)

Sauteed Tofu and Zucchini Spinach Salad:

Sauteed Tofu and Zucchini Salad paired with smoothie Photo By: Jessica Whitehead

Sauteed Tofu and Zucchini Salad paired with smoothie
Photo By: Jessica Bruner

Ingredients:

Handful of raw spinach

3/4 cup- firm tofu cut into cubes

1/2 cup- sliced zucchini

1 tbsp- Olive Oil

spices- salt, pepper, garlic powder, onion powder

Poppyseed dressing

*Pair this spinach salad with a strawberry, pineapple, banana smoothie with an orange juice base rather than milk.

Directions: Dry the firm tofu by wrapping the block in paper towels and applying pressure before cutting into cubes(or buy pre-cubed firm tofu). Slice desired amount of zucchini into bite sized pieces. Heat olive oil at medium to high heat in a saute pan before adding tofu and zucchini. Add spices and stir occasionally until the tofu is golden brown. Add the finished product to your delicious bowl full of spinach. Top with poppyseed dressing and enjoy.

Sprouting for an Egg Spinach Salad

Sprouting for an Egg Spinach Salad
Photo By: Jessica Bruner

Sprouting for an Egg Spinach Salad:

Ingredients:

Handful of raw spinach

1- hard boiled egg

1- small clementine

1/2 cup- sprouts

3- slices of cucumber

1 tbsp- toasted coconut

Balsamic vinaigrette dressing

Directions: Rinse sprouts before scattering on salad. Slice the hard boiled egg and cucumbers and place in sections on the spinach. Separate a clementine for decoration and flavor. Place coconut shavings in a saute pan with no grease and toast until golden brown then sprinkle over the top of salad. Dress salad with a light balsamic vinaigrette. Enjoy!