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Let Central Market Do the Cooking This Holiday Season
By Robin Barr Sussman

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Revitalize Your Health With Recipes From These Popular New Cookbooks
By Robin Barr Sussman

KKeto! Vegan! Paleo! The number of trendy diets out there can make you downright dizzy. If ready for a 2020 diet reset, check out these recently published cookbooks and stick to a plan. Fun to read and inspiringly beautiful, these practical, super healthful cookbooks hit a middle ground between drastic diet plans that fail in the long run. Breathe and reboot — you’ve got this.

COOK ONCE, EAT ALL WEEK, by Cassy Joy Garcia, NC
What home cook wouldn’t love that idea? Nutritionist and cookbook author Cassy Joy Garcia, based in Austin, has created “healthy mindset” recipes organized into weeks of dinners that accommodate any diet: vegan, gluten-free, Whole30, dairy-free, etc. Each recipe is labeled per category with calorie counts included and many recipes are simple, quick and suited for beginners. Highlights: shredded pork Instant Pot used for green chile verde and carnitas, creamy Instant Pot cauliflower soup, and chicken-veggie teriyaki stir fry (see a few recipes later in this story).  Buy it at Barnes & Noble or Brazos Bookstore (1-5 days)

BEAUTIFUL LIVING, Cooking the Cal-a-Vie Health Spa Way
Learn to cook the Cal-a-Vie Health Spa way with 100 svelte recipes created by executive chef Curtis Cooke, who helms the kitchen of this southern California spa owned by Houstonians Terri and John Havens. The gorgeous 304-page hardcover, coffee table-style cookbook also would be perfect for that special Valentine who likes to eat with her eyes (hint hint). Breathtaking food photography by H-Town talent Debora Smail invites you to whip up low-calorie caviar salmon cucumber crudités, seared bronzini with chanterelle mushroom puree, coconut carrot soup and blueberry lemon breakfast muffins. Bonus points: There’s a nutrition breakdown for every mouthwatering recipe including calorie counts.
Buy it:  or Berings

From the authority behind The Anti-Inflammation Cookbook comes this straight-talking dazzling cookbook packed with advice, exercise, resources and practices — aimed at women in midlife — that promote beauty, wellness and longevity. All recipes are nutritious, with some dairy and gluten-free, ranging from baked blueberry slab pie to lovely salads (quinoa with radishes, currants and mint), roasted sheet pan vegetables, and meatier options including lamb burgers with yogurt sauce or grilled rib eye steak with sweet potatoes.  Buy it: Barnes & Noble or Brazos Bookstore (1-5 days)



This soup recipe from Cook Once, Eat All Week is creamy, delicious, and cooks up pronto in the Instant Pot. Perfect for these colder months!

1 tablespoon butter or extra-virgin olive oil
2 leeks, cleaned and roughly chopped, white and light green parts only
3 cloves garlic, minced
5 cups chicken or vegetable stock
2 medium heads of cauliflower, chopped into florets (or about 7 cups of florets)
2 teaspoons fresh thyme, chopped
1 teaspoon coarse salt
1/2 cup full-fat coconut milk
2 tablespoons lemon juice (about 1 lemon)

Set the Instant Pot to “saute” mode and add the butter to the pot. Once melted, add the leeks and cook for four to five minutes, until soft and wilted. Add the garlic and cook for an additional minute until fragrant, and then turn off the pot. Add the chicken stock and scrape the browned bits off the bottom. Then add the cauliflower, thyme, and salt. Seal the pot and hit the “manual” button and set to cook for five minutes.
After the timer goes off, release the pressure from the pot. Either use an immersion blender to blend the soup in the pot or add it to a blender, working in batches if needed, and blend until smooth. Add the blended soup back to the pot and stir in the coconut milk and lemon juice. Taste for seasoning and add more salt if needed. Serve piping hot.
            Yield: Six servings

With shrimp, broccoli, snow peas, bell peppers, and a delicious homemade teriyaki sauce, this vibrant and savory dinner is sure to become a weeknight favorite. Recipe courtesy of Cassy Joy Garcia’s Cook Once, Eat All Week cookbook.

For the Teriyaki Sauce
1 8-ounce bottle coconut aminos (a salty-sweet condiment with a buttery finish made popular with the paleo diet)
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
½ teaspoon fish sauce

For the Stir Fry
2 tablespoons ghee (clarified butter) or avocado oil, divided
1 ½ pounds shrimp, peeled and deveined
½ teaspoon coarse sea salt
1 head broccoli, cut into florets
1 cup snap peas
1 red bell pepper, cut into thin strips
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
¼ teaspoon red pepper flakes
sesame seeds, for garnish
cooked rice for serving

To make the teriyaki sauce, add the coconut aminos to a small skillet over medium heat. Simmer for ten to 15 minutes until it thickens enough to coat the back of a spoon. Remove the pan from heat and whisk in the vinegar, sesame oil, and fish sauce. Set the teriyaki sauce aside.
Season the shrimp with salt and add 1 tablespoon ghee to a large skillet over medium heat. Once hot, add the shrimp to the skillet and cook for four to five minutes, turning halfway through, until pink and fully cooked through. Remove the shrimp from the skillet and set aside.
Add the remaining tablespoon of ghee to the skillet along with the broccoli, snap peas, and bell pepper. Cook for six to seven minutes until vegetables are soft. Add the ginger and garlic and cook for an additional minute until fragrant. Return the shrimp to the pan with the vegetables, add the red pepper flakes, and pour the teriyaki sauce over the top. Stir to combine and cook for one minute until the sauce is bubbling. Garnish with sesame seeds and serve over brown rice or quinoa.
Yield: Six servings

The Keto Diet by Leanne Vogel: Barnes & Noble, Target
The Mediterranean DASH Diet Cookbook by Dr. Abbie Gellman, 
MS, RD: Barnes & Noble, Target
Ultimate Veg by British television personality chef
Jamie Oliver: Barnes & Noble, Target
BOSH! Healthy Vegan by Harry Firth and Ian Theasby:  Target

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