Memphis is celebrating it's Bicentennial this year. As a part of it's efforts in celebrating Memphis in May, what makes our city unique and the people who will help drive us into a new century of soul, I was selected as one of the Next Century Memphians whom are making a difference in our communities… Continue reading I’m a New Century Memphian.
Check out the published article about my food, faith and fitness journey in April's foodie edition of Memphis Health and Fitness Magazine online and in news stands now that's highlighting chefs, food bloggers and other foodies making an impact in the hearts and stomachs of the Memphis community. Can't wait to go and pick up… Continue reading Memphis’ Homegrown Healthy Chef and Food Blogger
I had gotten the trout at a reduced price at @krogerco for $3.64. I had some leftover collards I didn't cook on yesterday so I added it to the ragout instead of kale. You can use any type of greens that you have in your fridge. I had all of the other ingredients at home… Continue reading What’s for dinner? Blackened Red Trout over a White Bean Ragout (No wine)
I love making a healthy salad for my lunch or dinner that's packed with my 7 daily essential nutrients and pretty enough to look and eat. I always make sure I have beautiful colors on my plate because most colorful veggies are full of vitamins and minerals. Here's a great infographic that shows you how… Continue reading How to Build the Perfect Salad
I cooked this vegetarian dish with a little TLC last night. I call it the #bbtlc. Beyond Burger tomato, lettuce, and cheese. It's a plant based burger patty on a whole wheat bun topped with an oven fried green tomato, lettuce, caramelized onions, smoked gouda cheese and a homemade tex mex aioli with a side… Continue reading Vegetarian Meals. The BBTLC: Beyond Burger Tomato, Lettuce, and Cheese.