Grubarazzi

So, here's the thing. Bacon is so played out in the food world right now. We have bacon chocolate bars, bacon oil, bacon salt, bacon print band-aids, and bacon sundaes at Burger King. There is even a small restaurant in Austin, Texas called Bacon that serves, well, everything bacon (try the the bacon doughnut...just do it). Some truly sad souls people have a difficult time understanding why bacon should play such a leading role off the breakfast table. I say everything should taste like bacon. Bring it! Here is my small contribution to our over-saturated bacon kingdom, Bacon Guacamole .   I actually shed a tear when I tasted this. You can thank me later... Bacon Guacamole Time in kitchen: 10 minutes Servings: 8 (2 T serving) Nutrition information per serving:  100 calories, 9 grams fat, 3 grams fiber, 2 grams protein, 4 carbs Ingredients: 2 ripe avocados  the juice of 1/2 lime (or more to taste) 1 small garlic clove, grated 1 T fresh c

Kale is the newest super food to make waves in the fitness industry and health freaks everywhere are stuffing it in to their diets as fast as they can. All varieties of kale are high in manganese, as well as vitamins C, K and A, making this vegetable a force to be reckoned with. I use kale in smoothies , egg skillet bakes , and most recently in raw salads as the leafy green of choice.  Don’t let its rough exterior fool you. You can soften kale with just a loving touch. Massaging raw kale with a little bit of oil and salt brings out its tender side and takes away any bitterness that might linger on your palette. Make this Rainbow Kale Salad with Avocado Oil Vinaigrette and you might just save this super food from being thrown in to yet another pot of boiling water. Not that those hammy, salty, boiled greens don’t have a place in my heart (especially next to fried chicken). Rainbow Kale Salad with Avocado Oil Vinaigrette Time in Kitchen: 15 minutes Servings: 4

It is time for some personal reflection and possibly some over sharing. I admit it. I am a granola grubbing, early rising, long haired, peace on earth loving hippy. I like waking up before the sun, lacing up my dirty running shoes, and enjoying the greatness of the morning while I pound the pavement. These days, I’m a little slower than usual but that is beside the point. I like my mornings even more when I have a big bowl of homemade tropical granola to munch on. I keep this granola recipe on hand to eat by the spoonful or the handful whenever the mood strikes. Each bite transports me to the islands where I can stare at the waves from my umbrella covered chair and down pina coladas.  Inspired by a recipe in a recent issue of Bon Appetit , tropical granola is easy to make and easy to eat. I took out a few steps and changed a few ingredients from the original recipe to minimize the dirty dishes, and up the tropics factor of this summery treat.   Tropical Grano