All Things Foodie

In late December 2016, Bob and I visited Sarasota, Clearwater Beach, Safety Harbor, and Tampa Florida to spend some time with family and friends. I wanted to find a way to stay healthy on this trip especially being around so many people when traveling.  It's not easy to get needed vegetables because of eating out often and from dinners at homes where there is little control of the meals prepared (without feeling like a pain the butt to your hosts)...  So I decided to find a place that made juices and/or smoothies so I could get a blast of some nutrients to help me.  Raw food, vegan, and vegetarian juice bars seemed like the best place to get some quick nutrition for an immunity boosting and hopefully anti-inflammatory action. I wanted to try them and to have a juice on hand for breakfast or lunch.  I had tried juicing a few times at home a few years ago (until the juicer broke…) and made some green goddess type of smoothies recently but had never actually visited a juice bar/café/

Bacon Wrapped Beef Tenderloin February always seems like a good time to have a dinner party with friends so we all can bring some sharing of warmth of friendship, smiles, laughter, and an overall good time to help bring us closer to Spring.  One couple brought the amazing appetizers (shrimp cocktail and stuffed mushrooms) Bob and I made a simple arugula salad with lemon and the beef tenderloin, and another couple brought the awesome chocolate raspberry cake and chocolate wine for dessert.  Of course, there was plenty of wine to go around as well. I had made this same bacon-wrapped beef tenderloin for a dinner recently so I had some practice.  I had already forgotten what temperature I had cooked it at so I decided this time I'd write it down if it came out great - which it did!  The timing is usually the hardest part of cooking for me.  I vowed to just relax, cook the meal with a loose timing schedule and we'd all have a great time.    Earlier that day I had preppe

Mediterranean Sea Scallops Starting another round of getting back in control and cooking at home.  Fresh Scallops were available and I found a previous post I had made about this dish 4 years ago!  Unfortunately I could not find the recipe so I made up my own going by what was in my last picture.  This turned out very tasty and a little rich so you might want to have a nice dry white wine with it. Looks a little messy in the photo but this is real life folks and what it looked like right after I mixed it all together.  Try it.  Be flexible.  It turned out really well using the Ghee instead of olive oil or regular butter and I'm sure the wine helped too!  I wouldn't call this Paleo because of the wine but you can leave it out.  I'd say it's more of a great low-carb dish.  Enjoy! 1 pound sea scallops (dry packed if you can get them so they don't have the preservatives in them) (about 1-1/2 to 2 dozen) remove muscle from each scallop if necessary 1 pint cherry