Lunch is Served

Lately on Saturday afternoons, instead of running out for a family lunch, when my men return from boot camp and I come back from yoga  we have been settling in to beautiful lunches at home. As my husband always says of late, "why go out when we have much better quality than what is offered in most restaurants and we cook it simply to our taste - clean food at its best." He's right, as long as he pitches in and we all do it together!!
This Saturday we made salmon grilled in a marinade of oranges, lemons and grapefruit juice all fresh  with chopped mint, olive oil, salt and pepper. Seared the salmon with great lines three minutes each side then a slow cook to medium- I like it cooked through.I served it with a great side dish of cous cous and heirloom tomatoes. This time of year the tomatoes are amazing and my garden is producing such a beautiful array!

Cous Cous and Fregola  Tomato Salad:

Cook cous cous and Fregola separately according to package directions  (Option you can just double either grain, I like using both)
Preheat oven to 400 degrees
Use 8 large vine ripened tomatoes and 1 1/2 cup yellow cherry tomatoes halved, (or any variety you prefer) as well as any other beautiful large tomatoes you  find in heirloom variety, look for purples and orange colored ones- so sweet.
If you get excited when you see tomatoes just dbl the recipe-it only gets better over a couple of days! Think bruschetta, tomato sauce etc.
To the tomatoes add:
1/2 Cup Olive oil;
3/4 tsp brown sugar;
1 TBL good balsamic vinegar;
2 TBL chopped oregano, tarragon, and mint;
1 garlic clove, crushed; and
cook tomatoes for 15-20 minutes...
Allow the tomatoes to cool,  add to warm grains,  season to taste with salt and pepper.
Optional- add some feta, goat or parmesan cheese to top- Yum!

Add some gorgeous grilled asparagus, and lunch is served!

xo ginny

That Mahi Sandwich...

On my last blog I mentioned I was on the way to the keys to watch my son's lacrosse game after stopping to eat a mahi sandwich. Well this was no ordinary mahi sandwich...

I will start with some background on my eating to begin with. I am just not comfortable eating sandwiches. I do not like all the bread, if I eat some I like it to be specialized, such as  hemp, millet,  ezekial, or manna,
with some avocado, or almond butter on top for breakfast.

I am more comfortable with salads and veggies. It is what works for me and what I enjoy. I never feel deprived, when I want a bite of something I don't normally eat, I have it, and am usually very satisfied. I like my body to feel strong and yet light, agile in its movements. Eating primarily vegetarian, with fish thrown in, maintains it that way, it just works for me.

However I had made up my mind when I heard how outrageous this sandwich was at Craigs Famous Fish Sandwich Restaurant (Tavernier mile marker 89-across from Coral Shores HS) to totally indulge.

We sat down, we noticed it came with American cheese. I was surprised and thought how gross, cheese on a fish sandwich?... and I definitely don't eat American. My husband convinced me to sub it with provolone and go for it. Did I ever! It came so fresh on toasted bread with grill marks, I piled on the pickles, tomatoes, even some tarter sauce and ketchup. (my husband says it was quite the site watching me handling the plastic tarter sauce bottle-I don't know why that is the vision that stands out the most to him.) It was a 6 paper napkin sandwich, so messy! I ate every last bite, talked about each bite as I ate it and am so glad I did indulge.

I was describing the sandwich to a friend and they made mention it almost sounded orgasmic. Funny how a description of food can sound that way.  Food does give  such pleasure, if we are not battling against it.

Am I glad I ate it?  Yes, because I did not eat it mindlessly. I decided to eat it, relished it, savored it. Will I eat it again this week at the district finals back in the keys?  No I prefer my mahi over greens, but what fun it was!!   xo ginny

Florida Keys or Bust!

          Driving along to watch our son's lacrosse game in the Keys...

Thinking about the upcoming Mahi-Mahi sandwich we are so excited to eat before the game. 

Don't get me wrong, the game will be great, but, ahhh nothing like a Florida Keys Mahi-Mahi sandwich...it makes me think of summer, so I would like to share a favorite new dish of mine.  xo ginny

Roasted Cauliflower with Golden Raisins *use organic where ever possible!

A great light dish. Perfect for the upcoming warmer days.

1 head of cauliflower- cut into small florets

2 1/2 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

Salt and pepper

2 tbsp golden raisins

1/4 cup freshly grated pecorino Romano cheese

1 tbsp chopped parsley 

Preheat oven to 375'C. 

Spread the cauliflower on a large, rimmed baking sheet.

Drizzle 2 tbsp of olive oil and the vinegar. Season with salt and pepper and toss well. 

Roast for about 40 min until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 tbsp of olive oil. Add the raisins and cook on medium heat until hot, around 1 minute. Add the raisins to the cauliflower. Sprinkle with cheese and parsley before serving. Enjoy!

Thinking of Sunday Morning...

I am flying home at this moment somewhere in the sky between Dallas and Miami.
I have had a great week. I'm feeling restored, and anxious for my two boys waiting at home, the lovely Miss Bear, a great yoga class, to turn on beautiful music, and be in my kitchen creating the homey feeling that tells my boys all is right in the world, and that we are all together again. 

I know exactly what I will cook first. I want my boys to wake to this new recipe I indulged on while I was away.

Thank you to the incredible staff at Amangiri resort for sharing this recipe as well as a couple of more treasured ones which I will share in future blogs. Don't let the fact that this is a gluten- free recipe turn you off, if you are not a convert yet... it is so delicious!!


Here's to the beautiful smells of baking, morning papers, pjs, a weekly treat of a latte, a few dishes in the sink and Sundays. May it be a beautiful one.  xo ginny



Gluten Free Zucchini Bread
**Note can use carrot, banana, or pumpkin instead of zucchini
Ingredients
1  1/2C shredded zucchini
1 C chopped walnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1  1/2 C gluten free flour mix
1/2 C olive oil
2 eggs
1 C sugar
1 vanilla Bean

1. Mix together flour, baking powder, baking soda, spices and salt
2. In another bowl combine oil, eggs, sugar and vanilla
3. Add wet ingredients to dry ingredients
4. Add in zucchini and walnuts
5. Pour batter into greased loaf pan
6. Bake at 350*F for about 1 hour (until knife comes out clean)

**remember always bake in a preheated oven

Eating Styles on a Road Trip

He goes into the store and buys dark chocolate covered pretzels, because 'it's for research'...I find the only organic apples in the store- a bruised looking bunch in a plastic bag.

He picks up Kettle Corn explaining this is 'road trip food'.  I combat this move by choosing organic carrots and hummus.

He picks up a deli sandwich. Pre-made. Looks so gross. I entertained the woman behind the counter by gathering from the 'produce department'- fixings for my self-crafted veggie wrap.

Road trips...
xo ginny

The Road to Zion

I am out west driving along with my husband, surrounded by the natural beauty of Nevada and Arizona. Every site more gorgeous than the next. I am loving this road trip so much! because this is a 'true' road trip. Not the Florida Turnpike kind of road trip where after twenty minutes I am as restless as a two year old.

Here the road is ever changing...plateaus, ridges, and austerity that the west offers so beautifully. Actually as my words are being written we are watching a cow drifting across the road, splendid in his surroundings.

My husband and I drifting alongside. 

Conversation meandering just as the road does. 

From the spiritual, to dreams- all between two people that have been living a life together. Sometimes you just assume you know everything about each other, but really nobody ever truly knows the other completely, and that is the way it should be. Always discovering new things. If all mystery were gone, for me- our life together would be unacceptable. 

For instance- I have just found out in two years, my husband plans to take a year off of work to travel the world. Glad I asked! For now I can add my dreams to his. Are we really out of here in two? Probably not, but these dreams do lead to beautiful conversation on our road trip, side by side. xo ginny

The End of the Story

I have never had as many people comment to me as I did on my last blog. See, the one prior  I was so caught off guard. I thought there was a lot of others that were more soulful, but that was the one I heard most about in a long time. It was about letting go and letting yourself be loved, held and taken care of. So I wanted to bring you up to date...

The very adored husband of mine never left me. He just rebooked his trip, this time including me. He figured it was in his best interest. He sprung it on me by saying, "Guess what Honey? We are going to Vegas!" He was so excited- like a kid in a candy store. So happy to have solved his problem by making sure he put me on that plane to Vegas with him. It would have been perfect, but in his excitement he forgot that our second oldest boy was home from college in Chicago and would not be leaving until Sunday. And he booked us to fly out the Saturday before...Oh well.  I love my husband with all of my heart- but just try and take me away from a full house of our boys these days is well...impossible. Long story short- though he rebooked me to fly out on Sunday (him still leaving on Saturday) but he came to his senses. So he tried to change his flight to leave Sunday with me- but the flights were sold out. So actually this was perfect this way anyway- because I get to spend the last few hours with all four of my boys under one roof and he gets to gamble on March madness. We both win.

I felt like the true winner though- as I was climbing the stairs to bed and I heard him give his last words of goodbye to his four sons. "Take care of your mom, make sure she is ok til I see her tomorrow night in Vegas." These are the same words he has given our boys since they were probably waist high.  He tells them and they honor him. He has taught these boys, who are now men in fact- about the importance of love and honor of family, and the old fashioned 'chauvinistic' responsibility of caring for their mother and important women in their lives. I know whoever they marry will be so cherished and will feel the same joy that I feel knowing that I am loved hard and deeply, completely surrounded by my men. Thank you to my husband for being the light of my life and the gift of strength to my sons.

I smiled to myself and tears came to my eyes as I brushed passed him. And came to my computer to express this warm feeling of deep love on this blog. I am so blessed. Do I deserve it?  I don't know. But all I can say is that I live each day understanding that in this lifetime I am so utterly blessed and grateful and realize it with every breath I take.

So, goodnight sweet husband of mine. I will say the same words I have said to you the last twenty-six years of my life when you fly without me, "Come home safe to me."

Home, being wherever we happen to find ourselves.   xo ginny

To be or not to be...Strong.

I pride myself on living a life that is filled with optimism. I grow impatient with whining, as I believe in the strength in oneself. My father, taught me from a young age- right or wrong. He taught me that people don't want to hear your woes.

He once asked me how I slept. Since I didn't have a great night's sleep, I told him so and he responded, "I didn't really want to know, I was being polite, just answer me great and move on."  I have always remembered his words. It became a life lesson that I carried with me.

So I smile a lot, love to be happy and yet when something is really bothering me, only those closest to me know. I guess I feel it is my privacy, and I am one of the lucky ones, I see beauty and joy, almost every where I walk. Sadness does not have a strong hold on me, but I do feel for those it grips. Yet there are moments in my life that things really rattle me, but as I get older I am getting more comfortable letting down my defenses and saying, "no, I am not ok".  It happened this past week.

Spring break was fast approaching and it seemed as though my family was taking off in all different directions and I would be alone over the spring break. One boy back to college, one not in yet, one off to lacrosse camp and my husband decided to take off with another son to Vegas and Utah. ginnybakes is taking off in a million different directions and it just wasn't the time to let go of the reins. I was feeling scared and proud of the growth of my baby company, yet feeling so very overwhelmed.  I love making dreams happen. I have an ambitious, entrepreneurial side that has been hiding just underneath the surface all of these years and yet dealing with the paper work side of the business makes me feel like a three year old. I cannot seem to grasp or focus on it. I think it could actually give me hives! So I hinted to my husband I thought it might be better if he stayed in town. He didn't seem to hear me. Vegas and Utah skiing are his heaven. To get the man's attention especially during March Madness would require screaming. But I don't scream. It makes me cringe. Instead, I retreat and retreat.

I told him that if he left, I would not appease him with pleasant goodbyes and words of comfort but that he had to make his own decision. I have to tell you that there are moments in your life where you need your partner with you to just be there, hold your hand and offer perhaps nothing more than their presence.

He was due to leave at 6:30 am Tuesday morning. At 4:30 he got out of bed and told our son the trip was off. Do I own him as my male friends tease? No, does he own my heart strings? Yes. I needed him and he came through. Does the sun shine a little brighter this week, for me? Absolutely. Why did he stay home? Because I needed him, and though sometimes we need to listen, hear, and be strong- we also sometimes need to babied and looked after. And that's ok too, I am learning.

Thank you to the beautiful man that looked after me this week.  I owe you, and the payback will be such fun, I am sure.  xo ginny

Spring Greens

It's March. Spring is here! Time for some spring cleaning in your home, your mind but especially, your body. It's a great time to lose weight and increase energy. On that note- I have one word for you. Salad.
I know it's no surprise, or some new magic solution or exciting new culinary venture- but you really cannot deny the power of salads. They are nutritious, filling and even more satisfying that you can imagine.

If you have been raised on the notion that "salads" are made with lettuce- whether it be romaine, iceberg or butter and that they are eaten before or after a meal as a side dish...I urge you to squash that notion at the end of reading this blog. Salads need to take on a new meaning in your life. You just need to get a little creative and adventurous in the produce aisle and give in some of your elbow grease in the kitchen. The salad should be seen as a "main dish"- as they are true food and fuel for the clean and lean body.

Start to see your "other" food as side dishes. And repeat after me: a salad is so much more than just lettuce. A salad is so much more than just lettuce. Repeat and start here:

Dark Leafy Greens. Collard greens, kale, swiss chard, spinach, turnip greens, arugula, watercress, beet tops, dandelion greens. These leafy friends are the most nutrient dense, raw foods that are available to the human diet. Learn to enjoy them and start to substitute regular lettuce with any of these. Wash, chop and spin just as you would prepare regular lettuce and keep in paper towel lined zip locs ready for use anytime. I suggest you start with kale and spinach. Say goodbye to romaine and iceberg. Use these greens as your salad base- and start to add in some of the more peppery tasting greens such as arugula and watercress. Experiment with them all. It won't hurt to eat more nutrients!

Roast Away! Here is a quick roasting 101 lesson that will thank me for. Trust me- it's easier than you think. Take a bunch of vegetables. Your pick. Cut them lengthwise. I like golden beets, regular beets, red peppers, onions, sweet potatoes and cherry tomatoes (no need to cut these). Take a baking pan, toss in all the vegetables. Drizzle a bunch of extra virgin olive oil (always use a high quality oil, preferably from Italy where pesticides and chemicals are verboten), coating all vegetables well, and sprinkle a generous amount of coarse sea salt and some brown sugar on top. Put the pan into a 400' oven and set the timer for about 50 minutes. The vegetables will caramelize and cook together so well and will add such flavor and excitement to your greens. Believe me.

Go Nuts. Stock up on pepitas (pumpkin seeds), sunflower seeds, walnuts, raw almonds, peanuts and toss them into your salad. They will add protein, cholesterol fighting fatty acids, vitamin E, omega 3's, riboflavins, fiber, antioxidants which in turn means they help with mood, improve cognitive function and can prevent heart disease.

Stop Dressing. Bottled dressing that is. Invest in some fresh organic lemons, sea salt, agave nectar, a good quality Balsamic vinegar and olive oil and start to use that as your dressing. Experiment each time. Toss in some fresh chopped basil, oregano, rosemary or parsley for extra flavor. Add mashed avocado to your oil and vinegar to create a creamy texture. Add crushed garlic for some extra zing.

I guarantee salad success with these suggestions. Every salad I create is a different epicurean experience each time- which keeps things interesting and the waistline trim. Side dish- no more!  xo ginny

PS. If you choose to add some animal protein make sure it's clean, grass-fed, or wild farmed. Every now and then I like to add in some lemon-poached, or grilled wild caught Alaskan salmon for an extra punch of omega 3's, fatty acids and flavor.

Get Glowing!

Poker face or not- what you eat is written all over your face. After all, your skin is the largest organ in your body- though its the last one to receive all the nutrients and water we take in. So- it's so important to make sure we are taking in enough nutrients and water so there’s enough to go around!

Winter skin in harsher climates tends to be dry, or sometimes in the case with those with combination or over-active skin- it can actually become oiler as the body tries to overcompensate for the cold dry air. With spring just around the corner, we wanted to share with you a quick run down on how to help renew your skin so it’s happy, nourished and glowing and ready for spring.

Water. Drink lots of it. Aside from helping to flush our impurities inside our bodies, drinking water helps the skin to maintain an even moisture balance. We prefer to drink spring, filtered or reverse osmosis filtered water that is free to chemicals that municipal water treatment plants add in to kill off bacteria and organisms...yuck!

Wash Simpler. We spend so much time and money on magic skin products that promise to tone, cleanse, heal, de-age and deep clean our skin. It’s no wonder the cosmetic industry is a multi-billion dollar one! In turn, these chemical laden washes and treatments often tend to strip our skin of it’s natural oils which in turn leads to over drying, flaking, or overactive skin. We recommend you try to use something that is as natural as possible. Try using Goat’s Milk Soap to wash both your face and body. It is almost the same pH level as our skin and contains the natural glycerin. It also contains a natural lactic acid/alpha hydroxy acid which helps the skin rejuvenate itself by gently exfoliating dead cells and allowing for new cells to appear. This is what helps increase that wonderful glow we all seek- especially in the dead of winter. Start using natural ingredients on your skin and let nature take over. You will notice a difference. Trust us.

Eat Clean. Eating clean healthy organic foods- especially those rich in nutrients and anti-oxidants such as blueberries, leafy greens and whole grains all help the body to slow down the aging process. Anti-oxidants help prevent the oxidation of cells which creates harmful free radicals that damage healthy cells. Anti-oxidants can help slow the aging process and keep our organs healthy- including our skin. Blueberries, dark leafy greens, beans, cranberries, apples and plums are some tasty, fresh sources of antioxidants. Eat out less and start to learn how to cook using fresh ingredients.

Exfoliate. Everything. Exfoliation is not only beneficial for the face, but also your arms, legs, tummy, back and butt! Running a bar of soap on a daily basis may clean the surface of your skin, but you can do so much more with some light elbow grease! We highly recommend that you invest in a great dry brush and start giving your body a good rub down before you step into the shower or bath. The ancient art of Dry Brushing sloughs off dead skin cells, helps stimulate the growth of new skin cells, invigorates your circulation, tones the skin, reduces cellulite and helps detoxify your system since it gives your entire body a gentle surface massage that stimulates your lymphatic system which carries impurities. We love our bamboo body brush because it’s soft and sustainable and natural- you definitely want to use something natural rather than synthetic. It’s your body after all.

Steep Yourself. Run a warm bath, filling it to the top of the bath and soak your body in an herbal tea soak (recipe below). Taking 15 minutes to treat your skin to the essential oils of a tea soak can do wonders for the skin, and the spirit. Breathe deeply and dim the lights. Follow up with an extra delicious treat- by massaging coconut oil all over your body to seal in natural moisture. Or get your partner to. THAT will really help you glow! xo ginny


Body Tea Soak
Lavender and Chamomile have natural soothing and calming properties. You can find them at most health-food stores. You can also use the contents of regular tea bags as long as they are certified organic.

1/4 cup dried chamomile flowers
1/4 cup dried lavender flowers
2 large sheets of cheesecloth or a cotton muslin bag
String or twine, to close the bag

Mix the dried flowers together in a small bowl.
Double up the cheesecloth.
Place the flower mixture in the center of the cheesecloth or into the muslin bag.
Tie tightly and let steep in a hot bath for at least 5-10 minutes before you get into the bath.
Leave the tea bag in the bath the entire duration of your bath.
Dim the lights and relax.