This recipe is one of my lunch time staples. It is easy, and super tasty. It is a great way to kill that buffalo chicken flavor!


2 cups chopped lettuce
1 cup shredded dry cole slaw
2 tbsp. chopped cilantro, or more as desired
3 oz. cooked and chopped skinless chicken breast
2 tbsp. buffalo wing hot sauce, or more as desired
1 tbsp. grated parmesan cheese
2 tbsp. fat-free mayonnaise
1 tsp. dry ranch seasoning mix
 1/2 cup diced baby carrots
1/2 cup diced celery
1/8 tsp. freshly ground black pepper


In a large bowl combine lettuce, cole slaw, and cilantro. Lightly toss.

In a small microwave-safe bowl, combine chicken, hot sauce and parmesan cheese. Toss until chicken is coated. Microwave for 30 seconds.

In another small bowl, mix ranch seasoning into the mayonnaise. Stir in the carrots and celery, coating vegetables evenly. Sprinkle with pepper.

If you like, combine the vegetables and chicken before adding to the salad mix.

Add coated vegetables and chicken to the lettuce bowl. Toss to coat the lettuce.

makes 1 serving.

entire salad. 240 calories, 5.5g fat, 21g carbs, 5.5g fiber, 10g sugars, 28.5g protein

notes. Really missing that fried chicken buffalo version? Use a veggie “chicken” patty instead of the chicken called for. Cook it up according to package instructions, then chop it and continue with the recipe.

Again, I truly love this salad. It is something I often eat multiple times a week. Hope you like it, too!
Sometimes you only want a single serving meal that is easy to whip up. This recipe takes about 20 minutes, can easily be multiplied, and is gluten-free!

And bonus!!! I was able to use some of the peppers I got from the Berry Farms Farm Box to make this recipe. 


1/3 cup uncooked quinoa, rinsed and drained
2/3 cup chicken broth
2 slices center-cut bacon
1 cup chopped broccoli
3/4 cup chopped mixed bell peppers
1/4 cup chopped onion
3 oz. cooked chicken
1 tbsp. chopped cilantro


Place quinoa and broth in a pot. Bring to a boil, then reduce to a simmer until all of the broth is absorbed, about 15 minutes.

Meanwhile, cook bacon according to package instructions, either in the microwave or in a skillet. Once cool enough to handle, chop the bacon.

Place broccoli, peppers, and onion in a microwave-safe bowl with 1 tbsp. water. Cook for 1 minute, or until softened.

In a bowl, combine quinoa, bacon, veggies, and cilantro and lightly toss.

makes 1 serving.

tips.  You can sauté the veggies in a skillet, if you don’t want to use the microwave. The micro can just speed up the process!

You can also sub in whatever veggies you have on hand ---mushrooms are great in this! 


When I opened our Farm Box from Berry Farms last week, I found a bunch of fresh okra. Being from the north, I sort of freaked out a little bit since I have never actually cooked with fresh okra before. Sure I've eaten pickled okra, and had it in southern stews, but my thoughts immediately went to fried -- the true staple. 

I don't eat fried foods (unless it is something I can't get ANYWHERE else), so I decided to whip up some baked okra instead. Super tasty, especially when served with sweet Asian chili sauce! 

I made them both gluten-free and with "regular"  ingredients. Feel free to use the ones you have on hand or choose base on your dietary needs. 

not-fried okra

2 large egg whites

1/4 cup gluten-free breadcrumbs OR panko breadcrumbs
1 tbsp. quinoa flour OR whole wheat flour
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 dashes salt

1/8 tsp. cayenne pepper, optional
20 fresh okra, stems removed and sliced


Preheat oven to 375 degrees. Lay aluminum foil on a baking sheet. 

Put egg white in a small bowl. Place breadcrumbs and flour in a sealable plastic bag. 

Divide garlic powder, black pepper, and salt between the egg white and breadcrumb mixture. If you like, add cayenne pepper to the breadcrumb mixture. Stir egg mixture.

Put the okra slices in the bowl with the egg right. Gently stir to coat all sides. 

In batches, transfer okra from egg to plastic bag with breadcrumb mixture.

 NOTE: Make sure you shake off or drain excess egg before putting okra in with the breadcrumb mixture. 

Seal bag and give it a shake. Transfer coated okra to the baking sheet. Continue with remaining okra. Spray the tops with nonstick spray. 

Bake for 30 minutes, or until outsides have started to brown. For even browning, gently shake baking pan or flip okra about half way through. 


1/2 recipe: 98 calories, <0.5g fat, 246mg sodium, 18g carbs, 4.5g fiber, 2g sugars, 7g protein

Tips & Notes: You should have just enough of the breadcrumb mixture to coat all of the okra, as long you make sure to drain the excess egg. 

For more traditional flavor, you can use cornmeal instead of breadcrumbs, I just prefer the taste & texture of panko and GF breadcrumbs! 

Last week we got our first farm box from Berry Farms. Lots of fun options arrived in the box -- we opted for extra veggies instead of the bread. 

We got a nice batch of salad tomatoes, jalapeno peppers, okra, bell peppers, banana peppers, a small eggplant, and a watermelon. 

The watermelon is definitely a blast from the past --- a watermelon from my youth. Complete with a ton of seeds and an odd shape. 

A box with a ton of fun options --- looking forward to making a bunch of recipes with these organic fruits and vegetables! 

Interested in Berry Farms Farm Box? They service Savannah, the islands, and beyond. Check it out here!

Not in Savannah but interested in finding a farm box? Check out the CSA site -- find your local farm box

Recipe to come soon! 

Inspired by an old weight watchers recipe, here is my take on a super-easy appetizer requiring very few ingredients.  

tomato eggplant rounds

1 medium eggplant, cut into eight 1/4-inch slices

1 large tomato, cut into 8 slices

1 tsp. Italian seasoning

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1/4 cup shredded or grated Parmesan cheese


Preheat oven to 400 degrees. Spray a baking dish with nonstick spray.

Evenly lay out the eggplant slices, and top with tomato slices. Lightly spray with nonstick spray. Sprinkle with Italian seasoning, salt, and pepper. Bake until slightly browned, about 30 minutes. Sprinkle evenly with Parmesan cheese and broil until cheese is cooked.


1/2 recipe = 98 calories, 3g fat, 467mg sodium, 13.5g carbs, 7g fiber, 6g sugars, 6g protein

NOTE: You can easily divide this to serve 4. There is no shame in eating the entire 

I was looking for a way get sneak some cauliflower into my usual pasta dinner. I created this sauce on the fly and it really compliments the dish well. It was even totally guy approved!

And this makes a LOT of sauce so it felt totally decadent. You can load up on more vegetables (I now often add onions and chopped tomatoes, too.)

Seriously.... this makes a crazy amount of sauce. I sometimes only eat 1/4 of the batch with dinner and the leftovers keep well for about a week in the fridge.  

1 1/2 cups chopped cauliflower
2 wedges The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese
3 tablespoons skim milk
2 tablespoons fat-free sour cream
2 teaspoons reduced-fat grated Parmesan cheese
1/2 teaspoon cornstarch

4 ounces dry pasta (whole-wheat, high-fiber is my go-to)
1 cup sliced mushrooms
2 cups raw spinach
6 ounces cooked skinless chicken breast, chopped
1 teaspoon reduced-fat grated Parmesan cheese


First, cook the pasta according to package instructions. Drain and set aside. 

To make the sauce, put cauliflower in a microwave-safe bowl with 1 tablespoon of water. Cover and cook in the microwave for 2 minutes, or until softened.

Transfer to a food processor or blender. Add all remaining sauce ingredients and pulse/blend until mostly smooth. Return mixture to microwave-safe bowl, cover, and cook for another 1 minute. 

In a nonstick skillet sprayed with nonstick spray, cook mushrooms until they start to brown. Add spinach and, if desired, salt and pepper (I always like to season my veggies!). Cook until wilted, about 1 additional minute. 

Divide the pasta to two bowls/dishes. Evenly distribute the veggies, chicken, and sauce between the bowls. Give each a stir and top with Parmesan cheese. If necessary, heat up in the microwave for another 30 seconds or so. Tasty!


1/2 of the sauce only = 87 calories, 2.5g fat

1/2 of the entire recipe = 403 calories, 6g fat

B- Outstanding bread, it does everything a baguette should do.
I- The chicken itself is extraordinary.
T- The even distribution of sauces, flavors, veggies and the amazing bread makes it extraordinary.
E- You are in one of the best cities in the south.

Rating by
Zunzi's Express Take Out was made famous by one of its sandwiches winning the title of Regional Champ of the South through the Travel Channel's search of the Best Sandwich award.

Any local or visitor that has not yet enjoyed this mind-blowingly delicious sandwich is definitely missing something. Stop making excuses and plan a lunch date already! 


The famous sandwich, known as The Conquistador, has moist and succulent chicken served with lettuce and tomatoes on the most delicious, fresh baked bread.  THEN it is smothered with two tasty sauces.

The sandwich is not so large that you can't finish it on your own, but in truth, I've yet to finish one in one sitting. Which is kind of perfect since I absolutely love the treat of eating this twice in one day.

The only thing better than The Conquistador, is topping it with marinara sauce, sausage and parmesan cheese. And calling it The Godfather. It sounds like an awfully weird combination, but I assure you it is ridiculously good. 7

There are vegetarian options (anything with the grilled mushrooms is great!) and you can adjust the meal to suit your tastes because they make it right there in front of you.

Finding it can be a little tricky if you're looking for a full size restaurant. Zunzi's is essentially a small counter just inside the door of a brick building. You will usually know you are in the right place by the line down the sidewalk. Since it is just a take out service, you will have to plan where to eat. In the spirit of the South, you can always take your food a few blocks over to the cemetery and lunch with the dearly departed (a Southern tradition). If that is a little too weird, they do offer a few tables around the side of the building.

Parking in the area is pay-per-hour (though you never pay after 5pm or the weekends!!!)  and hours can be a bit tricky, so make sure they're open right away.

location: 108 E York St. Savannah, GA 31401 (downtown)
connect: Zunzi's
(Mon-Sat) 11am-5pm
(Sun) Closed

Last week, my friend Shawndra and I joined a group of people for an evening cemetery tour.  The Bonaventure After Hours tour is lead by Shannon Scott and begins after the group has been locked inside the gates of this historic cemetery.

Sounds like the beginning of a terrifying experience, but that is not at all what this is about. The city of Savannah has rules against telling ghost stories on its hallowed grounds so this tour is more of the history of the cemetery itself and the stories of the people that rest there.

We were lucky to tour during a beautiful night, just as the dark set in, giving the cemetery a truly beautiful glow. Shannon guided us around and gave insights to some of the more famous residents, as well  people he had relationships with. From eccentric millionaires to free-spirited children, there were engaging stories throughout the entire journey.

I highly recommend this experience to anyone that wants to experience the cemetery in a new way (since the gates close early, it is the only way to get in afterhours), or just wants to get a mini history of Savannah while visiting. In fact, you can schedule private tours just about any night of the week with your group of friends or family. And since this is not a scare-the-pants-off-you kind of experience, it is great for all ages and for people who are a little skittish.

Some general tips? Bring a flashlight. Especially if you do get a little jumpy in the dark. Even though the overall feeling is peaceful, the extra light will just make you feel better. Also, bring a camera. There will likely be a few sculpted statues you will want a picture of.

Cost: $30 per person for the public tour, call for details to schedule a private tour

Website: Bonaventure After Hours

Schedule: See website (above) for details

These no-cook open-faced s'mores are crazy easy to throw together and will kick your craving for the summertime campfire staple.


1 sheet (4 crackers)  low-fat honey graham crackers
2 teaspoons hazelnut spread (like Nutella)
10 - 12 mini marshmallows


Break sheet of graham cracker in half . Spread 1 teaspoon of the hazelnut spread on each sheet. Top evenly with marshmallows. 

If you have a creme brulee torch, you can even toast the tops of the marshmallows for an authentic open-face s'mores experience. Tasty!


entire recipe = 150 calories, 5g fat 

This adorable restaurant is located at the corner of Liberty and Bull. Offering outdoor seating upstairs and downstairs (fun view!), as well as indoor table and bar seating, the small but cozy feel is perfect for just about any occasion. We’ve enjoyed dinner inside, a ladies’ lunch up top, and a late night celebration at the tables on the side walk.

There are tons of fun menu and drink items, too! For starters, we’ve highly enjoyed the Cheese Board. It offers a selection of cheeses, fruit, compote, crustini, and nuts, giving a group of people a chance at a nibble of everything. The Bruschetta is also really great. Though if you have more than 3 – 4 people, you’ll want to order two of them to make sure everyone gets a piece.

So far, there has been very little to complain about on the menu. Highlights include the Rastaman (a jerk chicken sandwich with the most amazing pineapple salsa and avocado), the Pita (a simple yet tasty vegetarian option with hummus and cucumber yogurt), and the Stuffed Portobello Mushroom entrée (spinach, cream cheese, roasted tomato, and more deliciousness!).  

The only sad factor is that the sandwiches are no longer available during the evening dining hours. The risotto was decent and the shrimp and grits was a little sour tasting, and both left me longing for more off of the sandwich menu.

The menu features a LOT of fun cocktails to spruce things up, though. The one that tops my list is the St. Germain Cocktail. It is a blend of elderflower liqueur, champagne, and soda. It has everything I have ever wanted in a specialty drink. Basically it is everything that the champagne drinks should be (and ridiculously better than the ones at Spare Time).


Other good choices? The Georgia Peach, Pimm’s Cup, and Apple Jack Martini. Fun to try? Jalapeno Lime Spritzer. Though a word to the wise…. They do not come out the same every time you visit. It really and truly varies by the bartender on whether the drink is possible to finish. We’ve had tasty versions, and one that was so spicy it took a mixture of other drinks at the table poured in to make it drinkable.


Word to the wise? Choose the chips over the pasta salad. The chips are amazing and the pasta salad is really bland, sadly.


Top Shelf: Rastaman

No joke. That pineapple salsa MAKES this dish. I’m not even that much of a fan of jerk chicken but I enjoyed every single bite. Wash it down with the St. Germain Cocktail. You won’t be disappointed by either.




location. 1 west liberty street. downtown savannah.

connect. The Public Kitchen & Bar VIP restaurant.  Nope.