Bunny Cakes
By Kelly Bogard
Hippity hop, hippity hop! It’s time for that little cotton tail. And I know just what to make him or her, whatever the case may be. You may already have your Easter menu planned, but before you head to the grocery store, let me give you one more idea. Here’s a sweet treat that is perfect for the season and even sneaks a few healthy ingredients past your picky eaters.
read moreStuffed Avocados
By Kelly Bogard
March 20 was the official beginning of spring. The trees are budding, and the flowers are beginning to bloom. The summer vegetables are starting their journey. There is a spring fruit that’s in full glory right now, though—the avocado. Right now, they are readily available and at a good price!
Avocados have some major health benefits, as well. They are low in cholesterol and high in vitamin E and fiber. Although high in fat, it is the good fat that your body needs. And they are super yummy.
read moreAtomic Mushrooms
By Kelly Bogard
WARNING! This recipe is not for sensitive palates or small children. As you can see by the name, these little jewels are HOT. My sister’s boyfriend, Scott, mentioned this recipe to me. It was something he tried after seeing mushrooms added to a crawfish boil, along with the other standard veggies (potatoes and corn). Now from what I hear, Scott is a pretty good cook. (Hint that he needs to cook for me.) However, I am not a crawfish, mushroom or spicy person, but my husband is all three. He graciously agreed to be my taste tester for these bites of fire. Daniel’s review is as follows: “MMMM, Whoa, Hot, Good.”
read moreGrilled Veggies with Balsamic Dipping Sauce
By Kelly Bogard
A few weeks ago, I got a Facebook message from my friend Angela about Texas Table Top. We grew up together, and now we share our lives through Facebook and the occasional accidental meeting around town. She told me how much she enjoyed reading the recipes each week and how she adapted some of them to better fit her family’s special dietary needs.
Angela has two amazing children and a wonderful husband to feed, and she asked me if I had any low-calorie, low-carb or low-cholesterol recipes I could share with her to spice up their nightly dinner routine. Of course, I accepted the challenge. So over the next few months, I will be adding in some delicious dishes that will give all of us new healthy options.
read moreBroccoli Salad
By Kelly Bogard
I have a confession to make–I haven’t always liked vegetables. Don’t get me wrong. I grew up eating the standard vegetables that my mother so lovingly cooked for each meal. But if it was any raw veggie other than a carrot, I wasn’t going to eat it.
Now that I am a mother, I’m starting to see that my aversion to veggies wasn’t passed on to my daughter. In fact, some of her favorite foods are raw avocados and fresh tomatoes. Now add to the list, at the ripe ol’ age of three, a healthy appetite for salad. I love that she is so willing to eat raw veggies and am proud that she is already eating things that it took me years to appreciate. She also is a big fan of cooked broccoli, so I decided to see if she liked Broccoli Salad.
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