Category Archives: Recipes

Day 1 of the Fat Sick and Nearly Dead Reboot

Day 1 (January 5) of the Fat Sick and Nearly Dead program was not too bad, except that I had a really bad headache by the time I got home from work.

I weighed myself and after I woke up and then had a half cup of the ginger/lemon hot water.

I made my juices for the work day.

Upon my arrival at work I had my first juice, the Mean Green Juice (MGJ):

Joe’s Mean Green (Green Juice)
Makes 2 servings
Nutrition per serving: 251 kCal; 1049 kJ; 6 g protein; 54 g carbohydrates;
1 g fat; 0 g saturated fat; 2 g fiber; 30 g sugar; 128 mg salt
16 kale leaves (Tuscan cabbage)
2 cucumbers
8 celery sticks
4 apples
1 lemon
2 in (5 cm) piece of fresh root ginger

Throughout the day I sipped my water probably only consuming 40 ounces for the day.

I had my next morning snack of my take on the Berry-Apple-Cinnamon Bake, which was basically just blueberries and raisins.  I saved the uncooked apples for my afternoon snack.

In the afternoon I had my second MGJ and later ate the whole sliced apple.

By the time I got home I was so hungry.  I couldn’t even wait to make another juice for dinner. Instead I had a salad pictured below, made with Kale, Spinach, broccoli, grape tomatoes, avocado, and some cilantro. My dressing was the juice from half a lemon and a little virgin coconut oil.


I followed the salad with a few ounces of the “orange juice”:

Carrot-Apple-Lemon (Orange Juice)
Makes 2 servings
Nutrition per serving: 188 kCal; 786 kJ; 2 g protein; 44 g carbohydrates;
1 g fat; 0 g saturated fat; 3 g fiber; 29 g sugar; 58 mg salt
4 apples
4 carrots
2 lemons

I only used a half of a lemon.  And I only made a few ounces to taste it and confirm that I liked the recipe so that I use that recipe in the next mornings’ juice.

My headache didn’t seem to go away and in addition that evening I felt super nauseated.  So I went to bed a little earlier than normal.

Are you juicing, or doing a raw food regimen?  I’d like to hear your thoughts, and recommendations below.


See Related Articles:




Must Dine at Marmalade!

After doing research for my Puerto Rico trip, I had already decided that I needed to eat at Marmalade Restaurant & Wine Bar. I had the concierge make 6:30 PM reservations for me on Saturday. When I arrived, I was promptly seated and was amazed at the decor that looked nothing like I imagined based on the restaurant’s outside entrance.  The ambiance and decor was beautiful  I would definitely recommend this place for a romantic date night, but there were groups and other singletons dining or waiting for their party at the bar.

My waitress, Rachel, or Ray for short as she prided, was very fast talking, but attentive all night. She knew the menu well and was patient with me as I decided between doing the 4 or 5 course tasting options, and my individual menu options. She was awesome!

Ultimately I decided on the 5 course option, with the paired wine.

Lucky for me, the options I chose were paired with white wine, except for my main dish.  I’m normally not that indecisive with food, since I know what I like, but because I had read several reviews it made it a bit more difficult to decide.  All of the reviews raved about the white bean soup. But since I loathe beans (any kind) I was rather reluctant to choose that as one of my courses. But Ray was so awesome that she brought me a shot-size serving of the soup, which was good.   Just not what I had expected given the many rave reviews I read online. She also served me the wine it was paired with. WINNING!

Here is what I ordered:

“Popcorn Shrimp”
cilantro & garlic grilled shrimp lacquered with anejo tequila
rest atop pablano guacamole and ancho-chili spiced popcorn 
“sushi esque” bite size pieces of crispy andalusian style paella
filled with smoked chicken, peas & peppers flavored
with a saffron- garlic espuma & a chorizo-tomato sauce
Spaghetti Squash
poached in coconut water scented with ginger, orange peel and cilantro
alongside spiced cashews resting beneath an espuma of yellow curry
Queen Red Snapper
poached in a Thai style curry & coconut broth
served over a bed of jasmine rice & finished
with a spiced steamed shrimp sesame dumpling
Warm Banana & Butterscotch Bread Pudding
brazilian nut & aged rum ice cream
My favorite course was the Popcorn Shrimp, anything that has cilantro on it, is a winner for me. I love that stuff!  The Paella came in second and the Spaghetti Squash, last.  I cooked spaghetti squash a few weeks prior and was looking for additional recipes. But this missed the bus and was only slightly enjoyable because of the cashews. 
I enjoyed the Bread Pudding but opted for regular vanilla ice cream instead of the rum ice cream.
I have photos of the wines that were paired but after a few glasses, I can’t quite remember which wine was paired with which dish. What I do know is that my favorite wine of the night was the Chateau Montfort Vouvray. I wonder if I can find it my local wine store.
Although I had only 5 courses, I had almost 7 glasses (half glasses) of wine. I was full and in a “great place” by the time I left Marmalade.  I will definitely be back on my next trip to Puerto Rico.  
Marmalade was a great experience, but it was not cheap.  My bill was over $100 bucks and with 20% tip the total was $150. But because I did my research beforehand I budgeted accordingly.

Marvin’s Shrimp & Grits Recipe

I have to admit that I’ve only had Shrimp and Grits three times in my life. The first time being the best and only about 2 months ago. The best Shrimp and Grits in the DMV according to a lot of people…(don’t think I can be a great judge only having had it 3 times)… is at Marvin in Washington, DC. I went to Marvin’s at the recommendation of a friend and was told to try the Shrimp and Grits. I obliged but I hadn’t really realized that it was listed as an appetizer. My friends and I all got the same thing. It was close to closing time and once the food arrived I quickly regretted not ordering two servings. It’s not really a small portion but as I said I was starving.

Marvin’s serves their dish with the shrimp heads attached. So if you are squeamish about your food looking back at you, maybe ask for them to be removed.

This Shrimp and Grits was the best thing I have tasted in a long time. Two weeks ago I had a slight craving for Marvin’s but once we got there, we realized the wait for a table was 1 hour. Reluctantly we went up the street to Busboys and Poets. Someone had mentioned that their Shrimp and Grits was pretty good. I guess I should have known better when the menu listed grit cakes and shrimp.

First off… grits should be creamy not cake-like. And after tasting it I was sorely disappointed in the dish. It wasn’t horrible but it certainly didn’t measure up to Marvin’s dish. I left there upset that I didn’t get what I wanted.

Fast forward a week and I happen to be watching an episode of The Steve Harvey Show that showcased a similar Shrimp & Grits recipe. It had to be a sign right? So I decided to whip up my own rendition of Marvin’s famous menu item. My recipe is similar to the one featured on the Steve Harvey show but I added diced sausage to it. I can’t remember if Marvins’ recipe has bits of bacon or sausage.

I have to say that my recipe taste very similar to Marvin’s 🙂 ****Pats self on the back****

My Rendition of Marvin’s Shrimp and Grits Recipe


12-15 Large Raw Shrimp
4 oz. of diced Beef Beef Kielbasa Sausage
1 cup of Grits
2-3 ounces of Cheese (Cheddar)

1/2 stick of Butter

1 tbsp. Minced garlic

2 oz. of Diced Onion

3 cups of Milk
1 tbsp. Worcestershire (or to taste)

a pinch of Cajun seasoning
1 tsp. Cayenne Pepper
1 tsp. Black Pepper
½ tsp. Salt
½ tsp. Crushed Red Pepper
½ tsp. Dried Rosemary leaves, crushed



Saute the onions and garlic.
Add the diced sausage and Worcestershire and stir.
Add the shrimp. Add seasonings.
Turn the shrimp once they begin to turn pink.
Set aside the shrimp and start the grits.
Boil the milk and add salt and pepper along with the 1/2 stick of butter. (Season the shrimp and the grits both with salt and pepper)
Stir in the grits and reduce heat to low/simmer and cover, occasionally stirring.
Add cheese.
Serve the grits garnished with the shrimp and sausage mixture.


Recipes: Spinach Quiche



My co-worker made Quiche and had it for lunch recently. That inspired me to make my own. I found a recipe for the crust but I guess I was supposed to bake the crust by itself for a bit before adding the filling. Anyway, the crust didn’t quite come out as expected but it was only a thin layer on the bottom so it didn’t affect the taste.  I used a bunt cake pan so that I could lift the Quiche out of the pan. I was concerned that it might stick to the sides of the pan but it didn’t. I actually used a 9-inch cake pan with the bunt cake center. So it might look like a large quantity but it’s not.



In this recipe I used:

3 oz. of Feta Cheese

4 oz of a cheese blend (mozzarella, sharp etc.)

5 eggs

1 cup milk (estimated)

fresh spinach

1/2 onion

salt and pepper to taste

olive oil to saute the onions and spinach




Here’s my attempt at making the crust from scratch. Flour, butter, salt, milk and water.



%d bloggers like this: