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Sweet Cayenne Grilled Carrots

Shamera Robinson

Raw carrots. Roasted carrots. Boiled carrots. I can't be the only one who gets tired of eating the same ol' thing! I wasn't ready to give up on carrots, but I desperately needed something new.

So... this whole carrot hotdog craze caught my attention. (Yes, ppl are putting whole carrots in a hotdog bun!) Let me be clear... I believe there are certain foods that shouldn't be touched. If I'm going to have a hot dog, then please let me enjoy my hot dog. BUT... it did inspire me to heat up the (Foreman) grill. I threw my carrots in a brown sugar & cayenne glaze and the result was surprisingly delicious.

Eating vegetables is great, but eating food you enjoy is also important. If you're feeling bold, then try these Sweet Cayenne Grilled Carrots.


  • Carrots (1 bunch)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 teaspoon Garlic
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Cayenne

Garnish with parsely


  1. Heat grill (or grill pan) to medium-high heat. While grill is heating up - wash, peel, and cut carrots diagonally into ¼-inch-thick slices.

  2. Combine olive oil, brown sugar, salt, pepper, garlic, ginger, and cayenne in one bowl. Add carrots - toss and coat evenly.

  3. With tongs, place carrots on grill rack. Grill for 5-7 minutes, until the carrots develop sear marks and begin to soften. Flip, cover, and grill carrots for another 5-7 minutes.

Carrots should be tender with a hint of crunch in the center!

Don't be afraid to try something different


Chocolate Covered Strawberry Clusters

Shamera Robinson

If you know me, then you know I am always looking for a new guilt-free sweet treat. Imagine my excitement when I stumbled across this recipe for Salted Dark Chocolate and Cherry Almond Clusters. Only 4 ingredients? And a 5min prep time?! Sounds like my kind of dessert. 

I didn't have cherries in the fridge, so I decided to improvise. Thanks to some local strawberries and shredded coconut, I made the best Chocolate-Covered Strawberry Clusters.


  • ¼ cup fresh strawberries, washed and chopped
  • ¼ cup raw whole almonds, roughly chopped
  • ½ cup dark chocolate morsels
  • 1 teaspoon coconut flakes


Start by combining the chopped strawberries and chopped almonds in a small bowl. Place dark chocolate morsels in a separate bowl and microwave on high for 30 seconds, stirring with a rubber spatula. Repeat 2-3 times until dark chocolate is fully melted.

Pour the dark chocolate into the small bowl with chopped strawberries and almonds. Stir the mixture with rubber spatula until thoroughly coated. Using a tablespoon, scoop out 2 tablespoons of the chocolate mixture and place on a wax paper-lined baking sheet.

Refrigerate for at least 1 hour and enjoy!

Chocolate covered strawberries are cool and all.... BUT THESE CLUSTERS!


Curry Spiced Stir Fry

Shamera Robinson

Spring has sprung! Out with the old, tired pot pies and’s time for a warm bold flavor! Introducing, Curry Rice Stir Fry. This beautiful brown basmati rice blend is ordained with green onions, purple cabbage and carrots. Ancient grains like red quinoa and freekeh add an intriguing fusion of texture and high-quality protein. Plus turmeric, a feature of curry powder, provides a bright yellow hue while also serving as a powerful antioxidant with blood sugar and blood pressure regulating properties! This dish is not only GORGEOUS, it's good for you too!

Bright, bold and TASTY...flavor up your spring one satisfying bite at a time :)


  • 1 cup Harris Teeter Organics Basmati Brown & Red Quinoa rice blend, uncooked
  • 1 cup broth (chicken or vegetable, your choice!)
  • 1 cup water
  • 2 tsp curry powder
  • 1 tbs vegetable oil
  • ½ yellow onion, chopped
  • 1 tsp garlic, minced
  • 1 tsp of ginger, diced
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, shredded
  • ½ cup coconut flakes
  • ½ cup green onions

Directions: In a medium saucepan (or rice cooker) add broth, water, rice and 1 tsp of curry powder. Bring to a boil, stir and cover with a tight fitting lid. Reduce heat and simmer 20 minutes or until water is absorbed.

While the rice is cooking, prep the other ingredients. After 20 minutes, remove the rice from the heat. In a deep skillet (or wok), add vegetable oil, onion, garlic, ginger, and carrots sautée for 3 minutes. Add cabbage and cooked rice, stir and sautée for 5 minutes. Garnish with green onion and coconut flakes.

Enjoy promptly!!

Love & Blessings Always,          

Quick Cook Carrot Cake Oatmeal

Shamera Robinson

When asking about healthy breakfast ideas, oatmeal usually comes up within the first three seconds. Everybody has their own personal feelings about the grain, but its benefits cannot be denied. Has anyone ever told you WHY oats are a good idea? 

Well, regular oat consumption can...

  • Boost GI motility by adding bulk to your stool (bye-bye constipation)
  • Improve heart health by reducing cholesterol and lowering blood pressure
  • Promote weight loss by keeping you fuller for longer (less overeating)
  • Reduce type 2 diabetes risk by maintaining stable blood sugar levels

These are just a few of the many reasons why oatmeal is always a go-to breakfast for me. However, eating oatmeal five mornings out of the week forces you to get creative. My quest for new flavors led me this Quick Cook Carrot Cake Oatmeal. 


  • 1/3 cup steel cut oats (quick cook)
  • 1 cup water
  • 1/4 cup carrots, finely shredded
  • 1 tablespoon brown sugar
  • 1 tablespoon crushed pineapple
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ginger, ground

Top with shredded coconut and/or walnuts for added crunch!


  1. Pour water in small pot and bring to boil. Once boiling, slowly add oats and carrots to water.
  2. Reduce heat to medium and mix in remaining ingredients (brown sugar, pineapple, cinnamon, vanilla and ginger). Allow oatmeal to simmer uncovered for 5-7 minutes, stirring occasionally.
  3. Place oatmeal in your favorite bowl, top with shredded coconut and/or walnuts.


Mushroom and Smoked Gouda Crostini

Shamera Robinson

I'm not afraid to admit that I was once a picky eater. If a food wasn't familiar, then it certainly wasn't going on my plate. This was the trend for YEARS! As I started to learn more about nutrition, I understood that I would have to be more open to food. So there I was... forcing myself to eat vegetables and try new fruits (as a sophomore in college). My cravings began to shift and trying unfamiliar foods became a welcomed norm. In fact, some of my current faves are the same foods that I vowed to never touch. 

What does any of this have to do with the yummy appetizer pictured above? ...Well, mushrooms were at the top of my foods to never touch list. "Mushrooms are fungi." That is the only thing I remember learning about them in middle school. No one ever mentioned the powerful antioxidant capacity in various mushrooms. No one told me they serve as a good source of potassium (that's right, not just bananas). Mushrooms are actually pretty great, and they provide several other key vitamins and minerals with disease-fighting abilities

How could I say no to all this healthful goodness? I finally decided to try a mushroom... and I fell in LOVE! Why did no one ever tell me how perfect these little pale fungi could be? Now, I crave mushrooms at least once per week. This week's craving blossomed into our Mushroom & Smoked Gouda Crostini. 


  • 1 tablespoon extra-virgin olive oil
  • 1 (8-ounce) package mushrooms, sliced
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 French (wheat) baguette, sliced ¼” thick
  • 1/2 cup smoked Gouda cheese, shredded
  • 3 teaspoons chopped thyme
  • salt and pepper, to taste


  1. Heat olive oil under medium-low heat, adding onion and garlic once warm. Continue to cook for 2 minutes.
  2. Add sliced mushrooms to pan and sauté, stirring intermittently for 5-6 minutes; season with salt and pepper as needed.
  3. When mushrooms are cooked, add thyme and stir mixture. Remove from heat, cover and let rest for 4-5 minutes.
  4. While mushroom mixture is resting, heat broiler. Lightly brush olive oil onto sliced baguette and cook under the broiler until lightly browned, 1-2 minutes (WATCH CLOSELY!). Remove toasted slices from broiler and gently sprinkle shredded Gouda.
  5. Top each crostini with some mushroom mixture and enjoy. Serve quickly!