There seems to be this false illusion that we eat like kings in our house each and every day (well, I suppose like a princess for me).

Gorgeously planned meals and superb photos posted 3-4 days each week creates a sense of awe, I believe, in others, as well as myself, at times. Is it really possible…do I really do this, I think to myself?


I have a secret.


I’m just like anyone else.

I’m lazy. I get tired. I feel unmotivated in the kitchen. And, I often times lack creativity.

More importantly, I’m a creature of habit.

I have my ways, my routines, and “systems,” if you will.

I fall into the trap of craving…or simply succumbing…to the same old thing several nights each week.

We all do it.

That said, when I’m fighting my hardest not to fall into the same old, same old trap, I search out simple things in the kitchen. Things that won’t stress me out and are really no-brainers.
Not a lot of prep. Not a lot to buy.
Just simple.


And just gooood.

So here it is ~ using some of my favorite things that don’t involve a whole lot of “me” or my time.

Artichoke Marinara

3/4 lb. grass fed ground beef
1 cup mushrooms, finely chopped (or pulsed in a food processor)
2 cups Muir Glen Organic Garden Vegetable Pasta Sauce
1 cup frozen artichoke hearts (canned and drained would be okay too)
1 cup marinated artichoke hearts
fresh basil
salt and pepper
feta, optional


In a medium skillet, brown the ground beef until medium rare. Season with salt and pepper. Add the mushrooms and continue to cook until the beef is just perfect.
Stir in pasta sauce.
In a separate pan, heat the frozen (or canned) artichokes, along with the marinated hearts, using the marinade “juices.”

Serve the heated chokes beneath or alongside the meat marinara, topped with fresh basil and feta cheese, if you so desire.

Pair with a somewhat meaty red blend, Vigilance. A nice glass of red wine is truly a must!



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