Enough already with the holiday food!


Peppermint Chocolate Cookies – Talk about easy. Throw everything in a food processor and scoop the dough onto a baking sheet.  Bake. That’s it.  I know you may be thinking that these are a holiday treat, but in my book, chocolate and peppermint are delicious year round.


Indian Summer Chili – I don’t need an Indian summer to eat this chili. It is fantastic year round.  If you don’t like a spicy chili, cut back on the hot sauce – it’s definitely spicy as is!

Avocado & Bacon Grilled Cheese with Lemon & Garlic Roasted Broccoli – Who doesn’t love a grilled cheese sandwich? Add some bacon and avocado and you’ve got a slightly different take on a classic.  Don’t forget about the broccoli!! This is, by far, the best way to prepare broccoli.  It’s slightly crunchy at the edge, garlicky, lemony, and cheesy.  What is not to love? This meal is on the table in 30 minutes!

One Skillet Chicken Fajitas – I don’t know about you, but after loads of holiday food, I’m ready for a dinner time staple.  You’ve seen this recipe here before, and it’s back again!

Hope something makes your belly smile!

Smartphone users, scroll to the bottom of the screen to sign up for weekly recipe emails from We Eat For Real.


Peppermint Chocolate Cookies

(No picture this time – I forgot.  That’s ok, really, because they aren’t necessarily pretty.  They are however yummy.)

Adapted from My Whole Food Life

1 c. nut butter (ideas: peanut, almond, cashew, etc.)
¼ c. cacao powder (alternative: unsweetened cocoa powder)
4 T. pure maple syrup
¾ to 1 t. organic peppermint extract
¼ c. chopped clean chocolate (I like Liberty Chocolate)

Directions: Preheat oven to 350 degrees.  Add all ingredients to a food processor (omitting the chocolate chunks).  Process until smooth.  Add the chocolate chunks and pulse a few times to incorporate.  Using a tablespoon to scoop the dough onto a parchment or silicone lined baking sheet.  (Alternatively, a baking stone works too.  May require a few more minutes in the oven).  Bake for 7 to 9 minutes.

Indian Summer Chili 

Adapted from Rachel Ray


2-4 T. extra-virgin olive oil
1-2 lbs. organic ground turkey (not 99% fat free)
1-2 T. chili powder (check ingredients to avoid preservatives)
2 T. grill seasoning blend (check ingredients to avoid preservatives–Kroger’s Grill Time Chicken is a good option)
2 T. ground cumin
2 T. Worcestershire sauce, optional (alternative: balsamic vinegar)
1-3 T. hot sauce, medium to extra-spicy (several ingredients add heat – start slow and add more when tasting at the end)
1 large organic onion, chopped
2 large organic green or other color peppers, chopped
1 bottle of stout beer
1 (14 or 16-ounce) can organic tomato sauce
1 can organic diced tomatoes (Carly: organic fire roasted tomatoes)
1 c. organic smoky barbecue sauce (or make your own – recipe below)
1-2 c. organic, frozen corn, optional
plain Greek yogurt (optional topping)
crumbled organic tortilla chips (optional topping)
organic cheddar, shredded (optional topping)

Directions: Heat a large stock pot to medium heat. Add olive oil to coat the bottom of the pan. Add the turkey, chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce.  Stir the ingredients and break up the turkey into tiny bits.  Continue cooking until the turkey is no longer pink (approx. 5-7 min.). Add the onions and green peppers, and cook until softened (about 5 min.). Add all other ingredients and bring to a boil.  Immediately reduce heat to barely simmering.  Cover and allow to simmer for at least 20 min.

Homemade BBQ Sauce

Adapted from The Gracious Pantry

1 (15 ounce) can organic tomato sauce
1 (6 ounce) can organic tomato paste
1 t. low sodium soy sauce
2 t. cumin
1 t. paprika
1/8 t. cayenne pepper
1 T. garlic powder (alternative: 3-4 garlic cloves, minced)
1 T. onion powder
4 T. unsulfured molasses
3 T. raw honey
5 T.  balsamic vinegar

Directions: In a medium bowl, add all ingredients and stir to combine. Store unused BBQ sauce in the refrigerator, or freeze.

Avocado & Bacon Grilled Cheese

Adapted from Table for Two

8 slices of 100% whole grain bread, (ideas: Ezekiel, sourdough, etc.)
12 slices of preservative free bacon, cooked to desired doneness
3 avocados, smashed
1 c. good quality  cheese, shredded (ideas: Dubliner, gouda, etc.)

Directions: I’m not sure, but I’m thinking directions might be offensive to most, but just in case… prepare sandwiches layers with bread, cheese, bacon, avocado slices, a final layer of cheese, and bread.  Heat skillet to medium heat and add a tad a butter. Once one side is golden brown, flip.  Once the other side is golden brown and the cheese is melted, it is ready. Don’t skimp on the cheese!!

Both sides of the sandwich deserve a slice or two 🙂

Lemon & Garlic Roasted Broccoli


1 bunch of broccoli, separated into florets
2-3 T. olive oil
salt/pepper to taste
1-2 garlic cloves, minced
Grated Parmesan cheese (topping)
Fresh lemon juice (topping)

Directions: Preheat oven to 425 degrees (bake, NOT convection). In large bowl, toss the broccoli, olive oil, salt/pepper, & garlic.  Arrange in a single layer on a parchment or foil lined baking sheet. Roast for about 20 minutes (at 10 minutes, flip the veggies with a spatula).  After removing from the oven, sprinkle with cheese and freshly squeezed lemon. Serve immediately.

One Skillet Chicken Fajitas


2 T. extra virgin olive oil
1 lb. organic boneless, skinless chicken breasts, cut into strips
1 medium onion, sliced
2-3 large organic bell pepper, seeded/sliced
2-3 cloves of garlic, minced
1 (15 ounce) can organic fire roasted diced tomatoes OR (3-4 chopped medium, fresh tomatoes)
Note: if using fresh tomatoes, add ¼ c. of salsa
2 t. cumin
1 t. paprika
sea salt/pepper
whole wheat tortillas (idea: Ezekiel brand tortillas)

Optional Fajita Fillers:
canned organic black beans, drained & rinsed
organic shredded cheese
organic Greek yogurt or sour cream
avocado, sliced

Directions: Warm a non-stick skillet to medium heat. Season all sides of the chicken with salt, pepper, and paprika. To the skillet, add the olive oil and chicken. Cook until the chicken is browned on all slides (about 5-6 minutes). Add onions and green peers, cooking until the peppers are softened. Add the garlic and cook until fragrant (about a minute).  Immediately add all remaining ingredients. The tomatoes will sizzle in the skillet. Reduce heat to a simmer. Allow some liquid to cook out (about 10 minutes). Season with salt/pepper to taste. Serve fajita mixture with whole wheat tortillas and your favorite fajita fillers.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: