Potatoes with Honey, What!!??


I am getting creative in the kitchen these days, I guess. I have stopped using recipes and started going by smell, taste and looks. I can’t say I have completely stopped with the recipe book, I sometimes need reminders for temperatures and cook times. This summer my boyfriends kids are here and I have cooked more food than ever before. We have a growing 16 yr. old boy—holy moly can he pack it in. I am trying to stay as healthy as possible for him and his sisters.

Tonight I have decided on roasted veggies and potatoes with some couscous and fresh cut watermelon on the side.


I separated the potatoes from the veggies for the purpose of space—with so much food I use two casserole dishes. Basically using all the veggies in my fridge creates an array of color.

1. Green and Orange Peppers
2. Whole, Peeled Garlic Cloves
3. Zucchini
4. Squash
5. Snow peas
6. Asparagus

Olive oil and spices makes a great coating. (Depending on my mood I sometimes coat them with coconut oil, oh so good.) This time around I used cumin and chili powder, pepper, thyme and parsley—I think I’m feeling feisty!

A little whiff of sweetness came crawling up my nose as I squared the potatoes, I looked to my side and saw the honey, hmmmmm–I’m adding this. 


There you have it! I hope it turns out well. I added onions and mushrooms to the mix for a little caramelized candy action.

I love to cook. The best thing about these dishes is the fact there is no recipe to follow. You can easily obtain a healthy, balanced meal by color. I love the feel of water running over my hands while I clean the veggies. Peppers are my favorite. The texture is simultaneously soft and hard. They add color, flavor, and consistency. Whole roasted garlic cloves are delicious. You can add them to anything or roast them alone for a knock out spread. My mouth is watering thinking about the wonderful treat my taste buds are receiving tonight.


(Meat lovers—adding little bits of bacon creates a zesty boost for the couscous. The kids love it!)

What is for desert?

Holy Frittata

Fiesta Friday turned into Siesta Saturday… My honey and I started late. Work, work, work is all he does and I try to make the weekends a haven of relaxed house and easy days. We have a blast together, however because he is putting one child through college and supporting the other three — our time is spent doing activities that are low in costs. We trim dollars with home meals and coupons, although half the time they don’t work — it’s me, I don’t know how to coupon cut yet!! We hike a lot and watch movies, I cook new recipes, and we get silly — dance funny to the Monkeys and run around the house playing catch or hide and seek, adult version — use your imagination.

We love to get up late and have coffee and tea on the porch in the sun, walk the dog and eat food. Image

This weekend we made frittata, so delicious and so easy to make. Really, it is baked eggs with whatever you want to add. It can be vegetarian, vegan or meat lovers.


Heat the skillet super hot, and add your garlic, onions and peppers, mushrooms (any veggie is delicious and bakes well), meat, whatever you prefer. I use olive oil for everything or coconut oil. They are better in taste, and healthier for your diet.

Then I add some cut potatoes to the mix– about 3-4 little ones (I cut into quares and boil before adding them to the frying pan)

I beat the eggs in a separate bowl with a couple of tbsp of water — this fluffs the eggs.

Place the mixed ingredients from the frying pan into a casserole dish, then add the eggs to the HOT frying pan and sear for a minute. Add eggs to the casserole dish covering the other delicious items and top with cheese. Bake at 350-ish for about 20 minutes. I like to sprinkle parsley on the top and add salsa and sour cream.  Image

Using an actual casserole dish (glass, porcelain) is better looking and sticks less to the bottom of the pan.

REMEMBER this dish can be prepared with egg substitute and fake cheese. ADD any and all spices you like at any time during the prep. The whole family loves to eat eggs this way, they are filing, healthy, easy and quick to make. From start to finish about 40 minutes until eat time!! A happy tummy equals a happy disposition ending with special thanks to the cook!!



Eggs – about two per person

Veggies: garlic, onion, peppers, mushroom, spinach, broccoli, potatoes, anything really

Meat: your choice

Olive/Coconut oil

Have fun!!!!