Hits & Misses

An obscene amount of food has been coming out of my kitchen as of late. There’s been quite a few of “need to make this again” meals, some “ehh, it’s definitely missing something” items, and a “let’s not repeat this” breakfast.

Among the winners were the Banana Walnut Muffins


Dark Chocolate Chip Banana Bread (same recipe as the muffins, with chocolate chips instead of walnuts)


Grilled Pesto Chicken with Tomato & Mozz


Potato Leek Soup


Sweet & Fiery Pork Tenderloin with Mango Salsa


Then there were the recipes that were just missing something: Baby Red Potato Salad and Creamy Cilantro Tomatillo Dressing.

And then there were the muffins that we didn’t even finish, Mixed Berry Whole Wheat Muffins.

mixed berry muffins

I had high hopes for them but they refused to separate themselves from the muffin cups. The batter was really thick and baked up incredibly dense. I ate three or four but ended up tossing them mid-week.

Up this week:



2 red bell peppers
1 large red onion
4 tomatoes (on the vine, plum, campari – your choice)
1 large cucumber, seeded
1 jalapeno, seeded
3 cloves of garlic
1/4 cup of apple cider vinegar
1/4 cup of olive oil
3 cups of tomato juice
1/2 tbsp kosher salt
1 tsp black pepper

I’d recommend making this recipe with a larger food processor than I have. It’s definitely doable, but you’ll be able to finish in less batches with a 7 or 9-cup rather than the Mini-Prep.


Roughly chop each of the vegetables separately, combining in a large bowl. Then add the garlic, olive oil, vinegar, tomato juice and S&P. If you like your food with a little extra kick, swap out the tomato juice for my secret ingredient:


Yup, bloody mary mix. Same consistency as tomato juice but MUCH more flavor.

Mix all ingredients together, adding additional S&P if needed.


Garnish with a dollop of fat free greek yogurt and a few slices of avocado.

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  1. I am not a baker. So rarely do we ever have baked treats (healthy or not) on hand. I am not really a sweet bread girl…I like savory breads but am not ever willing to make them. I am a sucker for the fresh french bread they make at grocery stores. If I can time it right to get there when they come out piping hot then I am all over it!

    Your week sounds delicious!

  2. The potato leek soup definitely looks like a winner. I keep looking for the leeks at my market to come down to a slightly less crazy price so I can justify whipping up a batch!

  3. I want that Dark Chocolate Banana Bread — low now! Yum!! (and I am not a chocolate person – but that sounds so good).

  4. Hi Melissa! I saw you post your blog on FB. You are very inspiring and motivating. I start training (nervously) tomorrow for my first marathon- MCM. Thank you! 🙂

  5. I have made this twice. The first time we dipped pita bread into it. The second time, we put it over grilled chicken/rice. Really yummy!

    Eggplant Dip

    1 medium eggplant
    1 red or white onion, peeled
    2 red bell peppers, seeded
    2 garlic cloves, minced
    3 tbsp. oil-half coconut, half olive (I used EVOO)
    1 tsp. Salt
    1/2 tsp. freshly ground black pepper
    1 Tbsp. tomato paste (I was a bit heavy handed with the paste!)

    Turn oven on to 400 degrees. Chop eggplant, bell pepper, and onion into cubes approx. 1 inch square and toss with garlic, olive oil, salt, and pepper. Roast on baking sheet for 45 mins until lightly browned and soft, turning once during cooking.

    Put all in Blender/Processor, add tomato paste, and pulse just a few times. Enjoy!

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