I’ve missed you! You may not believe it, but I’ve been thinking about you every week, trying to get recipes typed and pictures edited. While I’m still a bit busies than I had hoped, I just couldn’t let another month start without sharing some tasty goodness with you. Also, it’s really not fair of me to keep this From-Scratch Fajita Chicken and the Choco-Banana-Butter Smoothie from you any longer.

From-Scratch Fajita Chicken: When trying to make fajitas without a pre-made sea-soning mix, I have failed to get them to taste like fajitas are supposed to taste – until now! I was so thrilled with this recipe that I made a huge batch and enjoyed it as fa-jita chick and rice, traditional fajitas, as a fajita salad, and as nachos. Not even once in that time did I get sick of it! Best part is, I have a jar with more of the fajita season-ing with no-bad-for-you ingredients awaiting another double-batch or two.

In the recipes provided, I also refer to Seasoned Brown Rice that I shared on Jan 19, Bob’s Margaritas from March 16 last year, and I’ve shared a bonus "recipe" of Quick Guacamole & Heirloom Tomato Salad.

Choco-Banana-Butter Smoothie: Continuing with the "cook" once philosophy, it doesn’t make any sense to dirty up the blender and take up precious morning time every day. So, I’ve been making double-batches of hearty smoothies and sticking them in the freezer until the evening before they’re to be enjoyed.

The Choco-Banana-Butter Smoothie sneaks in spinach and extra nutrients from flax, chai, and hemp seeds, doesn’t have any added sugar in it, and is somehow still filling and tasty! I don’t have any financial incentive (but would totally be open to a spon-sorship!) from FAGE Greek Yogurt, but they make the thickest yogurt with the high-est protein count per serving – which is the key to making the smoothie satisfying.

There aren’t as many local ingredients in these recipes as I prefer, but they are both tasty and nutritious. If you’re looking for local ingredients, check out the "market update" for details on our two year-round farmers markets. If you didn’t place an order, make sure to check out their Facebook pages on Friday to see what they have on their "extras" tables.

Quick Guacamole & Heirloom Tomato Salad


• 2-4 avocados

• 1-2 limes

• 1 large heirloom tomato

• salt

• pepper


1. Smash avocados in a bowl with zest and juice of limes. Season with salt & pepper.

2. Chop tomato into bite-sized pieces, sprinkle with salt & pepper.

Enjoy with tortilla chips, taco salad, fajitas, nachos.

Fajita Seasoning


• 2 tablespoons chili powder

• 1 tablespoon sea salt

• 1 tablespoon fresh cracked pepper

• 1 tablespoon smoked paprika

• 1 tablespoon brown sugar

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons oregano

• 2 teaspoons cumin

• 1 teaspoon parsley

• ½ teaspoon cayenne

• ¼ teaspoon cinnamon


3. Combine ingredients in a small to medium jar. If you have one, hand it off to a helper, and then shake until combined.

Enjoy with anything you want to have taste like fajitas.

From-Scratch Fajita Chicken (Double Batch)

Servings: 8-10

Note: This recipe is huge and, unless you have an industrial-sized griddle, you’ll probably need to cook in batches – or multiple skillets.


• 3 pounds boneless, skinless chicken breast*

• 5 tablespoons fajita seasoning, divided

• a few splashes of tequila, divided

• 2 yellow bell peppers

• 1 orange bell pepper

• 3 green bell peppers

• 3 small white onions

• 2-3 tablespoons coconut oil

Garnishes, Sides, and Options

• Blue Corn Chips

• Quick Guacamole & Heirloom Tomatoes

• Seasoned Brown Rice

• Feta

• Spinach

• Bob’s Margaritas


1. Cut chicken into thin strips. Toss with 3 tablespoons of the fajita season-ing and a hearty splash of tequila. Set aside.

2. Slice bell peppers and onions into fajita strips. Toss with 2 tablespoons of fajita mix.

3. Heat coconut oil over medium in a couple large skillets. Once hot, divide onions and peppers across some big skillets and cook for 5-10 minutes, stirring occasionally – until they’re just shy of being the perfect softness for you. (Time varies depending on how soft you prefer your veggies, and how hot and crowded your skillets are.) Add a splash of tequila to each pan, stir it around, and then slide all the veggies into a large dish and cover.

4. Make sure the skillets are still hot, add a bit more coconut oil, then divide chicken between them. When the chicken begins to loosen, the "down" side is cooked – stir around. Continue process for 5-10 min (again, de-pending on how hot and crowded the skillets are) until chicken is cooked thoroughly. Add another splash of tequila to each pan to deglaze. Trans-fer chicken to a large dish and cover.

5. Let chicken rest for 3-5 minutes, then serve as desired.

Enjoy with feta, seasoned brown rice (Jan 19 #ChewOnIt) and Bob’s Margaritas (Mar 16, 2016 #ChewOnIt).

*Local eats via Conway Locally Grown.

Choco-Banana-Butter Smoothie

Servings: 2 (about 3-4 cups)


• 2 bananas

• ½ cup almond butter

• ½ cup cacao nibs (or chocolate chips)

• 1 tablespoon flaxseed

• 1 tablespoon chai seed

• 1 tablespoon hempseed

• 2 cups spinach

• 1 serving (12-16 ounces) FAGE Greek yogurt

• 1 cup apple juice


1. Blend ingredients together.

2. Divide into two large beverage containers.

Enjoy! Note: If saving the second for another day, stick it in the freezer and move to the fridge at dinnertime the evening before. It’ll stay cold and be ready-to-enjoy in the morning.