Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……



The SAUCE……..

Mediterranean pan-seared Halibut with zoodles


Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!


Eat. Drink. Be

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Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard


2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped


In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

The beet puree can be refrigerated overnight. Reheat gently before serving.
Pair this dish with a lightly earthy Burgundy.

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!






Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.


Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips


Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300°.  Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using.  You want to have a single layer of kale chips, and no overlapping pieces.  Wash Kale and rip into large pieces, removing the stalk.  Place into Salad Spinner and spin until dry.  In a large bowl, add kale and splash with vinegar.  Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar.  Next, drizzle the EVOO and add the Salt & Pepper.  Massage again for about 15 seconds to coat.  Spread out on Baking Sheet(s) and Bake about 15-20 mins.  Slow and Low is the key.  Watch closely for tips starting to brown and crisp.  That’s when you know they are ready.  The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots.  Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering.  Just, BE GENTLE…as these delicious chips are now light and airy and delicate!  (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!)  Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM.  The Kale Chips will “harden” a set up some more after taking them out of the oven.  If you overcook them, they will be too delicate and paper thin and crumble.  If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad!  Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

image image image image




Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts


Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts


Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)



You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.



Greek Smothered Hummus

Greek Smothered Hummus

Crisp, Cool & Creamy

Crisp, Cool & Creamy

It’s that time of year…..It’s FOOTBALL TIME!!!!!  Heading to parties, get togethers, or just staying home to tailgate….this season can really pack on the pounds.  Here is the perfect Healthy appetizer to make that is bursting with delightful, refreshing flavor.  It’s easy on the thighs and on the wallet!!!!  A few fresh ingredients take a basic dip and turn it into a masterpiece.  Use a cute serving dish to make it fancy, y’all!  I used my Grandma Sarah’s dish…Green…in honor of the Packers for the Hubs.  (Go Pack Go!!!!)  All you need is a few fresh ingredients, hummus, and a knife; and you’re good to go!


Fresh Organic or Homegrown is best!

Fresh Organic or Homegrown is best!



Diced Tomatoes

Diced Cucumbers

Diced Red Onion

Diced Red Pepper

Minced Garlic

GOOD Quality Feta

Hot & Spicy Oregano




TIP:  Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel.  Sprinkle generously with Salt (and pepper if you like).

TIP: Drain excess water from Toms and Cucs by dicing and spreading in a single layer onto a paper towel. Sprinkle generously with Salt (and pepper if you like) and let sit for at least 10 mins.  I always dice these guys first so they have time to sit while I prepare the other ingredients!

Next, locate a fancy dish to match your team colors!  Spread a layer of Organic Hummus on the bottom.  (I actually made my Hummus from scratch.  It was a Cilantro-Jalapeño Hummus and it was tastetacular.  However, it is quite time consuming and you have to soak the chickpeas overnight and shell them for a supercreamy hummus.  I’ll post the recipe sometime…But this Smothered Version is packed with so much flavor from the Fresh Veggies & Herbs, I would omit that step and simplify it.  Just purchase a GOOD Organic Store Bought Hummus that you like or just make a quick Garlic-Lemon Hummus from Organic Cans of Chickpeas.  TIP FOR USING CANNED CHICKPEAS:  After Draining and Rinsing, be sure to simmer in fresh water for about 10 mins first before using….that will help take out the metallic taste from the can!!!)

Cilantro-Jalapeño Hummus on the bottom layer

Cilantro-Jalapeño Hummus on the bottom layer

Now, simply mix together all Ingredients in a bowl.  Add a couple swirls around the bowl of EVOO (2 T) and season with Sea Salt and Fresh Ground Pepper.  Crumble the Feta on top and toss.  You can substitute any fresh herb for this that you like.  I used my Homegrown Organic Hot & Spicy Oregano and Parsley.  I was going for a Smothered Greek Hummus, with the Oregano and Parsley, but had to change it up when I realized I didn’t have any Olives or Artichokes to add.  They are a SUPER TASTY addition to this….and another way to change it up!

You Veggie Mix should look something like this:

You Veggie Mix should look something like this.  Fresh & Crisp

Last Step is to spoon the Mixture right on top of the Hummus.  So Simple, right?!?!

Quick & Healthy.  Your friends (and thighs) will Thank You!!!!

Quick & Healthy. Your friends (and thighs) will Thank You!!!!

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas

I served mine with Sea Salt Pita Chips, Carrots & Snap Peas




Baked Rosemary Lemon Chicken with KickAss Kale

Baked Rosemary Lemon Chicken and Veggies with KickAss Kale

One Dish Deliciousness, Skinny Style!

Rosemary Lemon Chicken with KickAss Kale and Veggies

Rosemary Lemon Chicken with KickAss Kale and Veggies

So, it’s been awhile. I’ve been moving into the new house and trying to get my life back organized.  Somewhat organized.  Just a little organized.  Hell, at this point, I’ll take anything.  So, this is what I made the first night I cooked in the new house.  I was exhausted, so simple was key.  One pot to cook, one pot to clean.  Bake in the oven so I can keep on keepin’ on while dinner cooked.  KISS.  Also, was CRAVING Fresh & Simple.  Hence, One Pot Rosemary Lemon Chicken w/ KickAss Karified Kale & Veggies.  It turned out pretty damn good, too!

INGREDIENTS (btw, all are either organic, local or homegrown I’m just too lazy to write it every time!)

2 Chicken Breasts (I sliced one into 2 pieces bc it was larger and I wanted them to cook right….plus it made for great leftovers the next night when the hubs was traveling!!!)

Red Onion



Lemon Slices leftover

3 Cloves Garlic

Red Pepper

Salt & Pepper



Creeping Rosemary



Slice Red Onion into Rings. Layer on Baking Dish.



Add Red Pepper & Chopped Garlic


Add Rosemary & Dash of EVOO

Put Chicken on top with Salt, Pepper & Lemon Slices

Put Chicken on top with Salt, Pepper & Lemon Slices


Sprinkle on some Red Pepper Slices

Layer Mushrooms on top

Layer Mushrooms on top


Bake 350 about 20 Mins


Take out of oven @ 20 mins in. Add Kale.  Sprinkle with Salt, Pepper & EVOO. Bake another 8-10 mins


Kale is ready when ends of leaves are crisping. The greens are absolutely amazing!!!





Close Up of the Kale for ya!!!

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Simple Ingredients make a Healthy & Flavorful Dish!

Simple Ingredients make a Healthy & Flavorful Dish!

I am about to knock your socks off with a completely ridiculous, slap-yo-mama delicious, only somewhat nutritious, recipe.

 Salted-Oatmeal-Brown Butter-Butterscotch-Blondies

w/Caramel Drizzle in da Middle

Holy Crap!  That’s right!!!  Did ya catch all that?!?!  They are somewhat healthy…made Organically with Whole Wheat Flour, Chia Seed, Oats, Coconut Palm Brown Sugar…..but then there’s the 2 Sticks of Brown Butter (that’s right…Paula Deen Style, ya’ll).  So I thought before I work on that and post, I’d better rock out something healthy for ya’ll to counteract the Blondie Recipe coming up!  Wanna Sneak Peek???

Out-of-Control Blondies

Out-of-Control Blondies


Ok, back to healthy.  Gather your ingredients.

Parsley & Lemon (mustard not pictured for some reason...)

Parsley & Lemon (mustard not pictured for some reason…)


1 Cup Organic Parsely

2 T Organic Mustard of Choice

1 Organic Lemon, Juice & Zest

1 T Good Organic Fruity EVOO

Salt & Pepper



I used the Magic Bullet

I used the Magic Bullet

Bright Green

Fresh & Healthy

Now, Coat your Salmon with it.

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon.  We will use the leftovers to dress the Chopped Salad!

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon. We will use the leftovers to dress the Chopped Salad!

Drizzle EVOO over Baking Sheet.  Bake 400, 16 mins or until desired doneness. (a nice crust will form)

Sprinkle with Salt & Pepper before Baking

Tip: Sprinkle with Fresh Ground Pepper before Baking

Now, we are ready to move on to the Salad while the Salmon is baking.

Gather Ingredients

Gather Ingredients & Chop them Up!

Chop It UP!!!

Orange Bell Pepper, Cucumber, Spinach, Parsley Pesto, Scallions, Carrots, Snap Peas

Toss with Leftover Parsley Pesto

Toss with Leftover Parsley Pesto

Top with Feta, Cucumbers & Fresh Sprouts


Delicious  & Nutritious

Delicious & Nutritious Kari


Simple Spicy Pasta

Simple  Spicy Pasta

Same Basic Ingredients, Different Sauce

Again, Simple Pasta, Different Variation.  Keeping the theme for a Quick go to meal that is simple to prepare, delicious, filling, and healthy!  I am trying to show you how easy it is to change up a recipe to make it your own…and to work with whatever fresh ingredients you have on hand!!!  I switched up the pasta to a Red Sauce.  Feel free to use your favorite, one of my favorite “Go To” pre-made sauces is any of the Raos’ line.  One of the FEW bottled sauces that I do not need to “doctor up” for flavor.  I am just adding healthy veggies!  But definitely not because of anything lacking…Raos’ is simply amazing.  The Arrabbiata is fresh with a little kick.  Perfect for pasta, and seafood!!!

Gather Your Ingredients

Red Onion, Torn Chard, Minced Garlic, Rao's Sauce, Italian Sausage Pasta

Red Onion, Torn Chard, Minced Garlic, Rao’s Sauce, Italian Sausage Pasta

Preheat Skillet to Med-High.

Add Sliced Red Onions, EVOO, s&p.

Sweat 2-3 Mins.


Add Minced Garlic and sauté until fragrant.  1-2 Mins.

TURN SKILLET DOWN to Med-Low…DO NOT BURN GARLIC!!!!20130513-080324.jpg

It should look something like this:


Add Torn Chard.




Add Rao’s Arrabbiata Sauce.


Heat 3-5 Mins.


Add Cooked Pasta & 2 T Pasta Water.


Take off heat.  Should look like this:




Drizzle with EVOO, Grated Parm & Parsley

20130513-080501.jpgBon Appétit!

My Bowl VS Mark's Plate

My Bowl VS Mark’s Plate

You can even store the leftovers right back in the Rao's Jar!!!  How's that for easy clean up?!?!!?

You can even store the leftovers back in the Rao’s Jar!!! How’s that for easy clean up?!?!!? Kari

Simple Pasta with Greens & Onions

Simple Pasta with Greens & Onions

Simple & Yummy

Simple & Yummy

Busy??? Too tired to “cook”???  Here is an idea that is simple, fast & filling.  You can feed your kids and and you can still get your veggies in! All in one meal!!!  This is delicious and so easy to make.  I used a fun store bought pasta filled with Chicken & Bacon.  (you can use anything you like or whatever you have on hand).  For the kids, I just boiled the pasta, drained, added some EVOO and Parm, and done.  Easy Peasy.  Heaven Forbid they eat onions or chard.  Maybe yours are less picky….

I wanted to get some veggies in mine so, all you need is:

  • Red Onion (small or half of large cut in half moons)
  • Swiss Chard (torn into bite size pieces)
  • Garlic (2-3 cloves minced)
  • Good Parm (microplane grater)
  • 1 Knob GOOD Butter
  • S&P

While the pasta is boiling, sauté red onion in 2 T EVOO with a little S&P until soft…3-5 mins on Med High.  Turn to Med Low and add Garlic.  Sauté 1 Min until fragrant.  Add torn bits of Chard and turn off heat.  Mix.  Will wilt on its own.  Drain Pasta….keep a small amount of pasta water.  Toss Pasta in Chard and Onion Mixture.  Add 2 T Pasta Water, S&P, and knob of butter.  Toss Gently.  Done and Done!  Plate up and Garnish with Fresh Grated Parmesan Cheese.  Bon Appetite!!!

Change this up easily by substituting different Veggies you have on hand or adding fresh Herbs! REMEMBER: USE WHATCH GOT!!!!

Change this up easily by using different Veggies you have on hand or adding fresh Herbs!                                         REMEMBER: USE WHATCH GOT!!!!

Feel free to change up the greens!  Chard, Spinach, Arugula, Kale…any of these are amazing!