Felt like I was transported to a tropical paradise for lunch. My palate and I couldn’t wait to devour a sweet, tart and mouth-watering serving of mango salsa. My protein of choice was heart-healthy salmon.

This omega acid fish was seared on both sides in a drizzle of olive oil. Then a lime-butter sauce was spooned on. Chopped olives and capers were used for topping. Servings of steamed  Jasmine rice along  with garlic-flavored asparagus completed my tropical dish.


Nothing goes to waste in my kitchen. Didn’t have to cook  an iota from scratch. A few days ago, made some spicy turkey balls in a sweet and sour sauce. Though firm on the exterior, they carried a ‘melt in the mouth’ experience to the taste buds.

As always, when I cook pasta, I make an extra portion. Thus, I had those succulent balls with leftover angel hair pasta which still carried just the right bite to same. Lo and behold, discovered some purple sautéed cabbage from a few days ago.  Decided to toss it in the mix. They provided contrasting hue to my juicy and sweet tomatoes and other foods.

Couldn’t help myself. You see, I could consume nature’s butter (avocado), day-in, day out. Glimpsed a lonely piece all by itself.  I wasn’t  going leave that creamy delight in a solitary state; so, I peppered same up (maybe, a bit too much) and made it a part of my dish.

All was well with my palate and I. Like before, my balls served me in a satisfying way.



So glad that I took the time to play with my balls (well, the seasoning of my ground turkey). Balls never tasted so good. I desired turkey balls that were firm on the exterior and super-moist and succulent on the interior.

And, I think I achieved same. You see, ground turkey is somewhat bland and normally requires the input of spices, flavors, and other ingredients in order to perk up and gain a mouth-watering dish. Raided my pantry and refrigerator and added the following finely chopped ingredients: a ‘holy trinity’ of sort.

  • celery
  • carrot
  • onion
  • garlic
  • parsley
  • scotch bonnet pepper

Along with:

  • salt/black peppers
  • eggs
  • ketchup
  • paprika
  • vinegar
  • Panko bread crumbs

Folded sauteed assorted veggies in turkey along with other ingredients. Balls were made and sprinkled with olive oil. These were baked in oven for 15 to 18 minutes at 375 degrees fahrenheit.


Balls were then simmered a sweet and sour sauce made up of :

  • vinegar
  • ketchup
  • sugar/honey
  • pinch of salt
  • corn starch

They absorbed all the mouth-watering flavors. Balls  were then garnished with finely chopped parsley.



My digestive system is skipping with glee. I can’t wait to indulge in a few of these wholesome and nutritious treats. Once again, Mother Nature has bestowed some of her finest foods for my palate.

I know that I’ll gain loads of fibers, antioxidants, vitamins, minerals and other beneficial nutrients. I’m ecstatic!


Supper was a breeze. In less than 20 minutes, my palate and I were able to savor the sweet and mouth-watering offerings of summer in the form of tomatoes and pasta.  Allowed tomatoes to slowly pan-roast in a drizzle of olive oil. Added  some roughly chopped onions and blanched broccoli spears and crushed garlic.

Tossed in al dente style whole-wheat angel hair. Pasta finished the cooking process by absorbing all the amazing juices of tomatoes, onions, garlic and olive oil.  All ingredients and foods mingled well. Garnished dish with finely chopped  curly parsley.

As the juicy tomatoes  exploded and hit the roof of my palate, I knew I was in a good place.