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I’ve moved!

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Hello Friends and Neighbors!  Can you hear me?  Is anyone still out there? 

I know.  I know.  I’ve been AWOL for some time now.  I really don’t have a good excuse.  Just, you know, got busy with work, went to Disney, the holidays, went to Disney again, work, went to Boston, planted my garden and a ton of pots and plants, and just plain ran out of time. 

BUT I have to confess that I have been cheating on you a little bit.  However, I still feel the need to chronicle my culinary adventures. . . SO I started an instagram account.  You can find me by searching for my user:  allaboutmycharmedlife  If I was fancy I would post the link for you 🙂  I also post under #eatwell and #savor 



Hope to see you soon 🙂

Dreamy Butternut Squash Mac n Cheese

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I guess technically this is shells and cheese.


Warning:  I think this dish might be the reason I didn’t lose any weight last week.  But I am not going to hold that against it.


Isn’t it beautiful?  2.5 pounds of squash, 6 garlic cloves, sprig of thyme, 2 cups of almond milk, and 2 cups of chicken stock.   Cook the squash until tender.  If you’re lucky enough to have an immersion blender this would be the time to pull it out.

Cook a pound of small pasta and then combine with the puree.


At this point I was pretty sure that I had just made soup with some pasta.


Never underestimate the power of the oven:  cover with foil and bake for 45 minutes at 375.

Top with a mixture of panko, garlic, parsley, and salt.  If you’re using garlic don’t make the mistake I made.  It seems that I always wind up with really strong garlic when it’s not going to be cooked.  Add a touch of Gruyere and put it under the broiler for five or ten minutes.


Even my husband liked this, until I made the mistake of telling him that it was squash.


I should disclose that some salt wouldn’t hurt.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.



Roasted Tomatoes with Barley

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Seriously, y’all, why aren’t we roasting tomatoes every day, or at least once a week?


Toss your tomatoes with 2 tablespoons each of olive oil and balsamic vinegar and roast for 45 minutes at 350.  You will not be disappointed.  CK actually calls for two cups of cherry tomatoes on the vine.  Good luck finding that at your local supermarket.  I used these little San Marzanos.


The dressing is just the basics:  2 tablespoons of olive oil and red wine vinegar with 1 tablespoon of Dijon and 1/4 teaspoon of sea salt.  So easy.


I don’t know if you can see it in there, but there’s actually some thinly shaved fennel.  I used the mandolin and then stirred it into the barley as it cooled.  I think it pretty much melted.  Toss with arugula and goat cheese.   It’s a hearty salad for a fall day.

I often will write the date and a note on the recipe page.  The word I chose for this one:  heavenly.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Pumpkin Spice Granola

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I think this might be my first pumpkin recipe of the season.


Try to contain your excitement.


I know a lot of people say that they can’t eat yogurt without granola.  For me, it’s the other way around.  Of course I can eat a handful solo, but then what else do you do with it?  In fact, I was going to take a picture on top of the yogurt, but really the granola is what’s important here.


I think I went overboard on the flaxseeds.  You can tell if you look really close.

Mix together the following:

2 cups rolled oats

1/2 cup slivered almonds

1/3 cup pumpkin seeds

1/4 cup flaxseeds

2 TB coconut

1/3 cup pumpkin puree

1/2 cup maple syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

2 TB vegetable oil

1 tsp sea salt.

Spread it out on a baking sheet and bake at 325 for 15 minutes, give it a stir, and bake for 15 more.  I actually shut the oven off and left it in there until cooled.  Then mix in 1/3 cup of dried cranberries and 1/3 cup of dried cherries.  Then stock up on the yogurt.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Sunday Summary

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Monday:  I had a short morning job with an economist.  Good times.  Jake had to take the MARTA to the airport.  I’m not too broken up about that.


Tuesday and Wednesday:  I worked all day.  I hate when that happens.

Wednesday is weigh-in day and I’m sorry to report that there was no loss this week.  But never fear.  I am one of those crazies that get on the scale every day; so I know there was some fluctuation down the past couple of days.   I am not ready to trade in Candice Kumai just yet.

Thursday:  My first day off in 12 days.  There’s nothing like drinking a latte on my own couch.  The rest of the day is a blur; it took the whole day to recover from Tuesday and Wednesday.

Friday:  I had a 1:00 downtown at the courthouse.  You know what that means?  That means a latte two days in a row.

I made this Kale and Fennel Caesar from Cook Yourself Sexy.


Yeah.  It was pretty gross.  I’m not a fan of Caesar salads to begin with.  I can tell you right off that that sardine was only on the plate for the picture.  I like to think I’m culinarily adventurous, but I just couldn’t do it.  Maybe I should have chopped it up.

I finally watched The Blind Side.  It only took three years for it to get to the top of my Netflix queue.   I didn’t actually cry, but it was touching for sure.

Saturday:  I went to World Market today.  I feel that I should go to some sort of meeting and confess that I bought some Christmas ornaments.

I also made some Faux Peanut Butter-Banana Ice Cream from — guess where — Cook Yourself Sexy, which I always want to call Crazy Sexy Cool.


This is faux because it’s made with frozen bananas and a little bit of almond milk.  Fine by me.

I also watched My Week with Marilyn.  It was good, but I was more intrigued by the Vivien Leigh portion.

Sunday:  I went on the hunt for dried rose petals today.  Williams-Sonoma?  Nope.  Fresh Market?  Nada.  Whole Foods?  None.  Trader Joe’s?  Negatory.  BUT the guy at the check-out suggested an Asian market.  Uh, maybe like the International Farmers Market right down the street from my house.

Good Deed of the Week:  Be kind to yourself.  Seriously?  When are these deeds going to start to be challenging?  My whole existence is predicated on being kind to myself.  If it makes me sound any better I usually encourage other people to do the same for themselves.

Eat Well and Savor.

Raspberry-Oat Muffins

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Do not be alarmed.  That white blob is Raspberry Cream Spread, which is ricotta and Greek yogurt with a little honey and all-fruit spread.


No big secret here.  It’s the old applesauce trick.


And you can use frozen raspberries.


I do love an opportunity to use special paper liners.

Candice Kumai/Pretty Delicious

Eat Well and Savor.

Miso-Glazed Cod

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With Spicy Garlic-Braised Baby Bok Choy.


I love cod, but I always think it looks like a prehistoric creature once it hits the plate.


I must have had teenager bok choy because I could only fit half of it in the pan.

I love when you have two dishes that can cook at the same time and the same temperature.

A six-ounce portion of cod and two heads of bok choy make the perfect little 400-calorie meal.

Thanks, Candice Kumai/Cook Yourself Sexy.

Eat Well and Savor.