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When I say juicing I mean juicing in regards to fruits and veggies…not what Jose Conseco used to do. :)

A few times through out the year Rachel and I juiced for a few days to reset our bodies. I still do it because I enjoy it and it make me feel better. Plus I like making up new recipes. Here is one I made this morning. Use less or more to taste, plus I made a pitcher to last me the day if this seems like a large quantity. If you have any questions on juicing we can answer that on another post.

  • 2 Large Slices of seedless watermelon
  • 1 Pineapple
  • 2 Bosc pears
  • 2 cucumbers
  • 4 Gala apples
  • 4 large carrots
  • 12 strawberries
  • 1 small lemon



This is what it looks like when done:




My other favorite non-fruit juice recipe is a Gazpacho Juice Recipe:

4 plum tomatoes
1 handful yellow bite sized tomatoes (optional)
1 cucumber
2 stalks of celery
1 red pepper
1/4 small red onion
2 cups parsley (I used a couple handfuls)
1 lime (peeled)

Then I add a little splash of vinegar to give it the same flavor. You can also add some green pepper or an extra cucumber to taste.


Enjoy and we cant wait to hear your recipes!

Vegetable Survival Guide


Many of you may not be fans of vegetables. I don’t blame you, they have a bad rap. But again being the journey we were on veggies were a way of life. Veggies don’t have to be pretty to eat them. I think that is one of the problems. Some of them are just ugly and look unappetizing. I worked to find ways to eat veggies and not get bored. Here are a couple of example with plenty more to come!


What you see in the picture above is a container of cooked veggies. No seasoning, no oils, no salt – Just veggies.

For this batch I made yesterday it contains the following ingredients:

  • 2 bunches of Bok Choy
  • 1 Large head of Napa Cabbage
  • 2 Packages of Bean Sprouts
  • 1 bag of carrot chips
  • Snow pea pods
  • Celery
  • Mushrooms

This is where is get complicated. I basically cut them all up, put them in a pot with a cup of water, put a lid on and stir once in a while so they don’t burn. Don’t over cook them until they are mushy. Once the carrots are soft the rest is probably done. Then I put it into as many containers as it would fill and stick it in the fridge.

That’s It!

That will probably yield enough veggies to eat for 4 or 5 days. Plus its in the fridge and ready to go when you need a snack.

I will admit I like to eat clean but I am not perfect. We all have our vices and this is mine:


I usually spray this on these types of vegetables. It adds flavor and your hand would get tired if you wanted to use the whole bottle. :)


Also we always keep these in the house: Steamer Bags



Veggies don’t have to take forever either. For example for lunch today I had some asparagus we had in a drawer in the fridge. Took about two minutes and 30 seconds. Threw it on a plate, use the above spray butter and a tiny bit of ground up sea salt and was satisfied. Normally I make this on the grill but it was just a snack so steaming is easier. As long as you have those bags you can steam anything!!





So get creative with your veggies here are some other things we do as well:

  • Oven baked Kale chips with cumin, garlic and onion powder
  • Baked carrots, cauliflower, broccoli, green beans
  • Baked spaghetti squash (use instead of noodles)

As I try more veggie combinations I will post them and would love to hear yours as well!