50% RAW, 100% delicious by texaskillet

As I went through and made some changes to my current kitchen setup, I also embarked on my first mindfully 50% raw dinner.

It was fun to think about and really challenged my rutted out kitchen brain to just think of food a little differently.

I seriously knew the rice would be good, I knew the salmon would be good… I thought the cantaloupe and zucchini salad would be good…and it was. J


Tonight’s menu

Baked Salmon (for me) Baked Chicken (for him)

Garlic Red Rice

Cantaloupe and raw Zucchini salad (I did say earlier how much I like squash right?)


For the rice:

Rice cooker (my favorite kitchen appliance aside from the coffee pot)

One cup of Red Thai Rice (this goes by many names, but I like the stuff from Thailand carried at Whole Foods)

Crushed or minced garlic

Two cups of water

Put it all in the cooker and push GO


For the chicken and the salmon:

Cook to your preference.

I like to drizzle a little olive oil and use some of Tom Douglas’s Spicy Tokyo Rub.

YUM! It’s almost like you can’t mess it up.


For the C&Z salad:

SUPER simple, but a lovely, mildly sweet flavor which is also juicy and refreshing next to the cooked items.

Just split, separate your cantaloupe meat from the rind and cube into bite size pieces.

Then, cut the zucchini into strips the long way and then cut across the length to create smaller diced zucchini bits.

Mix and let permeate for a few minutes before serving.


Guess? by texaskillet

If you don’t know because you didn’t see it and I didn’t talk to you about it, then guess what happens next?

If you guess correctly, I will send you something I made. I can’t tell you what that something will be since I never know what mood I’ll be in from day to darling rainy day.


Picture Hints:

Discuss. J


Stealing Recipes from Children by quornflour

I got this recipe from my friend’s six year old Helena. This proves that when I say, “This is a fruit salad that is so easy to make a child can make it.” I am not lying, a child did make it, which is when I had it and then I made it again, and doggonit is it delicious.

It is a super fresh tasting salad that is perfect as a snack, a side or a dessert. I think next time I made it I might try adding cucumbers to it as well.

Anyway, here is what you will need:

  • 1 Cup Blueberries
  • ½ Cup Blackberries
  • ½ Cup Raspberries
  • 2 Cups Strawberries
  • ¼ Cup fresh mint leaves

Make sure you rinse everything, remove the strawberry tops and cut down to bite size pieces, then: toss it all together. Done.

Easy right?

Now after you enjoy this, if there is any left freeze the leftovers and add it in your smoothies that call for frozen berries.

Some Raw & Some Grilled Cheese by texaskillet

Now that we are adults and we like to think that we are more sophisticated (not sure who we are trying to fool), we like to eat fancier food.

Or at least we like to pretend that we want to eat fancier food.

A few nights ago, on Thursday I went to a raw desserts preparation class (can’t really call it cooking). I learned a few things that were fairly interesting and I tried a few things that were pretty yummy.

I also tried some stuff that was not what I would ever consider dessert. Cacao beans are not yummy, they passed those out for us to “snack” on during the class. I can honestly say that if I never ate another raw Cacao bean in my lifetime I would be okay with it. Bark like texture, bitter taste, not really a chocolate tone there. Hahaha!

Even the desserts that were made with Cacao and sweetened with honey or agave were not sweet enough. Unless of course you are hermit who hasn’t had table sugar or any dessert from the local French bakery, favorite coffee shop, neighbor kids birthday party, etc. I know that you are probably expected to enjoy this stuff after you have readjusted your palate. HarumpH!

So even though the photos I took with my phone (battery on the camera died in class) really blew in any kind of clarity department, I still wanted to share the recipe that I thought was spectacular and that I can’t wait to make at home and share with my friends. I promise to take pictures of my homemade attempt and come back and post them here. J

CHIA PUDDING w/Blueberry Cream

Needs for the Orange Cream chia pudding:

½ cup of Chia seeds (black for the best benefit to the female endocrine system, red for the male, and white for everyone)

2-3 oranges (3/4 cup of juice)

¾ cup of almond mylk

1-2 Tablespoons of raw honey or agave

2 Tablespoons of coconut butter, melted

Juice the oranges. Blend oranges, almond mylk, coconut butter and raw honey in blender pour into a bowl, then slowly shake in the chia seeds to said bowl, being sure to stir as you go so they don’t clump. Set aside for 30 minutes to 1 hour until liquid is fully absorbed by the seeds.

Needs for the Blueberry Cream:

1 ½ cups blueberries

½ cup of cashews, soaked for 30 minutes or more (this removes the phytates– enzyme inhibitors that make nuts hard to digest)

¾ cup coconut water or pure water (if you use pure water, just add a little extra honey to the recipe)

2 Tablespoons raw honey or agave

3 Tablespoons coconut butter, melted

1 Tablespoon of Maca powder (From the Andes, this hardy root provides adaptogenic qualities and balances the system, increases strength and stamina and has shown to improve memory…and a whole bounty of other worth while effects)

2 Tablespoons of Lucuma powder (From South America, sweet, with a maple syrup flavor and high in beta-carotenes, iron, niacin, phosphorus, calcium and fiber)

½ tsp of vanilla powder (spendy stuff, see if you can find it in bulk and just buy what you need)

Pinch of Himalayan salt

Blend all ingredients in high power blender until smooth, layer alternately in a cup, bowl or service item of your choise with chia pudding.

Chill for a few minutes or enjoy right away.

I really thought this was the best thing of the night; I wanted more than just the little sample they gave us. Of course after the class we were given a survey to relay back to them our particular interests, what we thought went well and what we had been eating. Ahhh the journey to eating 51% raw food shall be interesting. How do I know this you may wonder? On the survey there was one question which asked specifically if I had eaten: dairy, meat or eggs in the last three months. Hahahahahah I had a good laugh at this and drew a line through them all.

I wonder if this counts and if I now have bad food Karma?

Sunday Morning Smoothie by quornflour

I got up early and read, cleaned a bit, started laundry, walked the dog and realized I had not had coffee, so I made a pot of coffee, paid the bills ate a few almonds, put groceries away that I had managed to overlook due to putting the bag in the pantry and running out the door, I installed some software on my computer, I ate some almonds, drank some coffee and realized it was almost 10 and I should probably eat something. But what?

In the groceries I had put away I had put away some almond milk and thought, I could really go for something a little sweet so I made a smoothie…

  • 1 ripe banana
  • 1 Cup of almond milk
  • 1 teaspoon ginger
  • 1 package berry Emergen-C
  • 1 tablespoon honey
  • 1 teaspoon chocolate powder
  • 1 cup frozen mix berries (strawberries, blueberries, raspberries & black berries)
  • 1 tablespoon flax seed oil

Put everything in a blender, blend until smooth and enjoy!

Then when you are done with your smoothie, get back to work!


Curry Chicken Pot Pie by quornflour

Years ago I lived in a house with 5 roommates. At one point I taught my roommate Kenny how to make this pie, he made it all the time. One day another roommate Jen was talking about curry and how normally she does not like it, but that she likes Kenny’s Chicken Pot Pie. I laughed, and told her that I taught him how to make the pie, we both had a laugh (yes, we were drinking).

Kenny’s Chicken Pot Pie was a slightly different version of this, using frozen veggies and cream of chicken soup, but it is where this recipe evolved from.

What you need is:

  • 4 chicken cutlets – cut into bitable chunks
  • 1 tablespoon olive oil
  • 16oz chicken broth
  • 2 Tablespoons curry powder
  • 1 tablespoon “Italian” Seasoning
  • 1 teaspoon crushed red pepper
  • 2 tablespoons corn starch
  • 2 pie crusts (you can make them thought this time I used the store bought version)
  • 1 parsnip – chopped
  • 1 carrot – chopped (or shredded)
  • 1 potato – chopped
  • 4 stalks of celery – chopped
  • Salt to taste

In a large frying pan on medium high, add oil when it is heated add chicken, a dash of salt, curry, crushed red pepper and Italian seasoning and mix.

Cook the chicken until it lightens in color on two sides, add the broth mix and then remove the chicken (the chicken may be under cooked, this is fine).

Add cornstarch to the broth mixture and bring to a boil stirring occasionally, until the broth thickens and is reduced to a little more than half.

Chop all of your veggies and put half in a pie dish with the bottom crust in place, add chicken, then the rest of the veggies.

Pour the reduced broth over top.

Place the top crust on, cut vent holes. Place thin strips of aluminum foil around the edge to prevent burning, put in an oven at 425⁰ and bake for 40 minutes.

If you want to make Kenny’s Chicken Pot Pie: replace carrots, parsnips and celery with a bag of mixed frozen veggies, replace the broth with condensed chicken soup.



Yogurt Parfait by quornflour

Have you ever had one of those mornings, when you walk in to your local Charbucks and decide you really need a snack and so you reach for the yogurt parfait? It was some ungodly hour in an airport after a redeye an on a layover, the first time I had one, and on first taste I was fairly certain it must be made of the craeck.

Loads of people pick them up, because they think, it has the word yogurt in it, if must be good for you right?

It is not the worst for you, but it is still 350 calories (35 from fat), in other words, it is a meal not a snack. Also it is about 6$, which is kind of crazy for yogurt and fruit.

Here I offer to you a delicious, cheaper, mostly healthier alternative.

All you need is ¼ C Vanilla Greek Style Yogurt, ¼ C Plain Greek Style Yogurt, 3 Tablespoons Cherry Pie (or other fruit pie- also good with pumpkin) filling and a tablespoon of granola.

Yes you can use fresh fruit too, but my goal with this was to get it close to the Charbucks one.

Mix the two yogurts together and fashion in a pretty glass, or a bowl. You do not have to put it in a pretty glass like this, but if you do, you will feel fancy, and who doesn’t want to feel fancy, right?

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