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I am an asparagus-lover. You can make this recipe as a side dish or just eat it as a main dish, which is what I did. It's super easy to prepare.  The real challenge is to find a wonderful produce stand that sells it right from farm to fork -- that is, if you want the succulent kind that you see in this picture. Most markets sell mass produced and often thin sticks of asparagus. Near where I live I found these beautiful spears from the local Pedrick's produce stand.  I was walking through the aisle and spotted these succulent-looking spears, and even though I wasn't in the market to buy asparagus, I purchased them anyway. They looked too good to pass up. If you're not lucky enough to have a produce stand, then the regular market variety will do.  INGREDIENTS ASPARAGUS (AS MUCH AS YOU WANT TO EAT) 1/4 CUP OLIVE OIL 1/2 FRESH LEMON 2 TBSP GARLIC AND HERB SPICES BLACK PEPPER SALT 1. Take a large frying pan and coat it with olive oil.  2. Cut off sinewy bottoms of asparag...

When I was a kid, I used to think Brussels sprouts were the most hideous-tasting vegetable on the planet. Turns out, I wasn't eating them in a tasty way. Yes, Brussels sprouts critics, how these "little heads of cabbage" are prepared makes the difference between a scowl on your face vs. a "yum" look.  First, I can understand why Brussels sprouts boiled and served would make anyone turn up their noses. That preparation technique does not bring out the great flavor of the sprouts. It makes them taste dull and soggy.  How I like to prepare them gives them lots of flavor. Now this recipe doesn't have to include the eggs in it. I just thought the egg would give it more texture and taste. You can easily leave out the eggs, and it will still taste great. Just double up the Brussels sprouts and add more bacon.  INGREDIENTS 2 CUPS OF BRUSSELS SPROUTS 1 CUP SHREDDED CARROTS 4 EGGS 2 SLICES OF BACON OLIVE OIL LEMON PEPPER BLACK PEPPER SALT TO TASTE 1. Slice up 2 cups o...

By Syndee Hendricks The prevalence of obesity in the United States through 2018 was 42.4%, according to the Center for Disease Control. That is over a 12 percent increase since 2000! I am part of that statistic, and have struggled with weight since puberty! Darn that estrogen—it giveth and it taketh away!  When Michelle and I first discussed creating a healthy recipe book, I was all over that! One of the things I enjoy doing is having a meal at a restaurant, and going home and recreating a healthier recipe for that meal to enjoy at home. One of my favorite meals is a dinner salad with lots and lots of vegetables and a fruit with a light (well, most of the time) dressing. Check out your local farmer’s markets for organic and to find the freshest ingredients. Here is the Farmer’s Salad: 2 Cups of your favorite greens: Spring Mix, Romaine, Or the lettuce bag of your choice! One fruit of your choice: Mango, Berries, Pineapple, etc. Meat (optional): chicken strips  3 or 4 ...