Arugula Pepper Side Salad

This is a fabulously simple and fresh side salad that pairs well with my Lemon Pepper Chicken. Arugula and a lemon wedge make this simple salad feel quite fancy. The red pepper gives it a sweet flavor. Breadcrumbs sprinkles with lemon pepper give it a crunch. This salad is so refreshing you truly do not need to add an oily dressing if your watching your fat intake.


  • 4 cups Arugula
  • 1 thinly sliced red pepper
  • 4 lemon slices
  • 1/2 white onion thinly sliced
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon breadcrumbs
  1. Mix all ingredients together and divide among 4 plates.
  2. Add a lemon slice to each plate and serve.

This is what your Arugula Pepper Side Salad should look like

Summer Season Green Juice

Over the summer my boyfriend and I found a new healthy treat : Green Juice. This is a refreshing and nutrient packed treat that we plan to keep making year round.

Some people food prep, but we juice prep. We’ll make a large batch of juice that will last for up to two days before making another batch. Its more efficient to clean 3 times a week rather than every day. We also always have a fresh batch on hand.

Excitedly, we experimented and made a lot of foul tasting juice. Watermelon does not mix with Kale whatsoever. There is also such as thing as too much ginger. We also found that there really ins’t much juice from a banana. Throughout the summer we did find a main go to that is pretty sweet. Our juicing journey has only begun.

Below is our bulk recipe to create 6 cups of juice. We store them in mason jars that are easy to clean.


-1/2 lb of Kale

3-4 English cucumbers

6 apples

  1. Cut Apples and cucumber so that they fit in the juicer opening.
  2. Add cucumbers to the juicer and wait until there is no more juice coming out. Transfer even amounts to each glass bottle.
  3. Repeat step 2 with the kale and apples transferring the juice to the jars as needed.
  4. Add lids and store in the fridge for up to 3 days.

Do you have a go to juicing recipe we should try? Comment below!

-Adios J. Marie

Hatch Chili Everything Sauce

I was walking into the grocery store and I found this giant stand full of bundles of Hatch Chili. Wondering what made these so special from the rest of the chilis I grabbed a bundle and started to google. I found out that Hatch Chili come from a part of New Mexico and come in season around august each year. THey even have an entire festival honoring these little guys.

My goal was to find something to cook using these seasonal chili. I browsed several recopies, but they all had one thing in common-you had to char the peppers for the best taste. I decided to make an enchillada sauce and picked up a few tomatillos and onions.

My goal was a nice pretty verde sauce for my enchiladas. This IS NOT the final result. This is what happens when everytime you cook its a kitchen experiment.

After charring and blending I realized how delectably spicy the sauce really was. While I am all for knock your socks off sizzling hot spiciness, my boyfriend may have starved. I had already been working on this sauce for more than an hour and was not going to surrender to take out after. I add two roma tomatoes and squeezed lemon juice to the sauce. After blending it and tasting it once more, it was a lot less spicy but still had a kick.

I ended up using this over chicken enchiladas that night. I also had some the next morning in an egg burrito. This recipie really made a good amount that you can freeze or use all week long. For that reason alone I give it the name the everything sauce. Too good just for a single meal


  • 4 Hatch chilis
  • 5 tomatillos
  • 1 tablespoon of garlic
  • 1/2 tablespoon of cayanne
  • 2 roma tomato (optional-if you need to make it less spicy)
  • lemon (optional if you need to make it less spicy)
  • 1/2 cup of water
  • 1 white onion diced
  1. Roast the hatch chilis and tomatoillos on a baking sheet set to broil. Pull out when you notice the skins looking charred.
  2. While the chillis and tomatillos are cooling down, dice one onion and add it to the blender along with garlic and cayenne.
  3. Cut off the stems and peel the charred skins off of the tomatillos and chili. Place it in the blender.
  4. Blend until everything is well mixed together and give it a taste test. If two spicy add tomatoes and lemon.
  5. Enjoy as an enchiladas sauce , salsa, or even dipping sauce for your eggs. You can use it on just about anything.