Like us on Facebook!

Yay we do that social media thing too!  Here you can read about what we are up to in the kitchen. Facebook has where we like to go out to eat, what products we love and our obsession for watching Julie Child. Just click @heartyeaters , more food adventure awaits!



Sometimes I just need to take it easy.

I think all of us who love to cook and cook well, sometimes find it a little hard to say, take the easy route.  The frozen skillet dinners, the precooked mashed potatoes or oh lord soup from a can; why eat them when we know we can cook something so much better.

A realization I have had to make is:  working a full time day job and operating your own non-profit in your “free time”  and not wanting to eat dinner at 9pm means sometimes you got to cook the easy way.  And you know what there ain’t no shame in it.  The balance I have been working on developing in my kitchen is to take it easy during the week, plus eat up leftovers, while on the weekends I get my culinary fix and COOK, COOK, COOK.

Some of these easy dishes have turned out looking not so easy.  The latest one was a BBQ Pineapple Chicken Fried Rice. That honestly after I looked down thought “what did I just make?!”  But it was yum!


BBQ Chicken Pineapple Fried Rice

Serves 6


1 bag Trader Joes Frozen Jasmine Rice

1 bag Trader Joes Frozen BBQ Teriyaki Chicken

1 Fresh Pineapple

1/4 cup chopped green onions

1/4 cup chopped cashews

1/4 cup shredded carrots

2 tbsp coconut oil

  1. Heat up coconut oil over med-high heat in a skillet.  Add in frozen chicken slowly cooking till chicken becomes tender.
  2.  While chicken is cooking halve the pineapple, dice up and scoop out inside pineapple chunks. Forming pineapple bowls
  3. Add green onions, pineapple, carrots, and cashews to chicken.  Stir.  Add bag of jasmine rice, cook till rice is tender.
  4. Stir in BBQ sauce packets, allow for pineapple fried rice to heat another 10 minutes.
  5. Evenly place BBQ Chicken Pineapple Fried Rice into halved pineapple bowls.
  6. Serve to company and let them oooohhh and ahhhh at your culinary greatness.





Getting my Brunch on


Lately I have been getting some serious Brunch on at my house.  Sundays traditionally I don’t like to leave my house at all.  Its a day for chilling and relaxing and getting caught up on life.  And now brunch has worked its way into the weekly Sunday Agenda.

So what’s been on the menu?  Well…..

Firstly I’m not a huge fan of mimosas I like to go with a pinosetta aka red grapefruit juice with champagne.  Try it you won’t regret it.

Last Sunday I did scrambled eggs with onions, peppers, and topped with goat cheese, fruit and everything bagels with cream cheese and smoked salmon.

Week before that was one of my favs Eggs BanditO. My tex mex version of eggs Benedict.  I take an english muffin top it with avocado and tomato, a poached egg and for the sauce a goat cheese chorizo sauce.  mmmm hmmmm.  Paired this one with some sweet potato fires.

And the meal that started it all was corn-cakes that had goat cheese brie, salmon and fresh thyme in them.  Served with maple chicken sausage, yeah it was good.

Years ago I used to host a weekly Monday dinner ….. I’m now seeing this Brunch thing turn into a regular gathering.