It's football season which is basically CHRISTMAS over here - (Go Dawgs)! I hate being too far away to just bop down to Georgia for games, so for now I have to settle for Georgia bars and tailgates at home. Essential to the tailgates is the quality drinks. These are some of my favs:


Grapefruit Jalapeno Margaritas by Jillian Harris



Georgia Peach on Food.com


Moscow Mule from The Crazy Wise Woman



Grapefruit and Sage Mimosa from Bakeaholic Mom



You can check out my clean tailgate foods here. I also really like this wine pairing guide from

This guide to how much food and drink to serve is also  helpful, as well as this guide to pairing wine because my knowledge of wine is limited to me knowing that a bottle is $3 at Trader Joe's.

What is your favorite tailgate drink?

Tailgate Boozin

Friday, September 11, 2015

...Annnd just like that it's fall. We spent Labor Day weekend in Charleston for a wedding and had a blast. I LOVE Charleston and it did not disappoint. This time my friend took us on the Sunset Cocktail Cruise and I seriously recommend it - it's basically a BYOB tour of Charleston by boat and we saw JUMPING DOLPHINS!

Anyway, Mexican food is my fav but unfortunately my favorite Mexican dishes include tortillas, cheese, sour cream, and did I mention cheese? This little spin on fajitas keeps it all healthy, eliminates the no-no foods, and honestly I didn't really miss the cheese and sour cream!


Servings: 2
Cook Time: 20 mins
Prep Time: 10 mins

Ingredients
  • 1.5 lbs chicken breast (I get the cage free organic for about $4/lb)
  • 2 bell peppers, sliced ($2.50)
  • 1 red onion, sliced ($1.25)
  • 1 jalapeno seeded and sliced ($1)
  • 1 avocado, sliced ($1)
  • 1 cup mushrooms, sliced ($1)
  • 10 ounces tomatoes, sliced ($3)
  • 1 bag of lettuce, chopped (I mix a bag of spinach and a bag of kale - each is $2 from Trader Joe's)
  • Juice of one lime
  • 1 tablespoon of bacon grease or cooking fat of your choice
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 Tablespoons fresh cilantro
  • Optional: Salsa to top the
Slice up the chicken breast into strips and toss with the sea salt, chili powder, garlic powder and cumin. Grease a large frying pan with your cooking fat and cook the chicken strips over medium heat for about 15 minutes. When the chicken is almost done, add in the onion, peppers, jalapeno, mushrooms and lime juice and cook for another 5 minutes, or until the vegetables are cooked through.

Top the lettuce with the frying pan concoction, cilantro and avocado slices and enjoy!

What is your favorite Mexican dish?

This week's meal plan:




Paleo Chicken Fajita Salad + Paleo Meal Plan & Grocery List

Tuesday, September 8, 2015

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