The Green Goddess Super Smoothie

Need to kick that hangover or boost your immune system? Then listen up.

It’s time to ditch those trend following, celery stalk tasting green smoothies. And I hate to break it to you, but that Acai Bowl you just ordered packs more grams of sugar than a Snickers Bar. With midterms, Mother’s Day, formal, Vegas, and bikini season creeping near, I have something that not only tastes good, but will make you feel good too.

Now Playing in the Kitchen: MS MR – Salty Sweet

You Will Need:

6 Ice Cubes

1 Cup of Organic Raw Kale

1 Cup of Romaine Lettuce

1 Cup of Organic Baby Spinach

4 Pieces of Pineapple

1/2 Fuji Apple

1 Tablespoon of Ginger Root (add/subtract to taste)

1/2 Fresh Squeezed Lemon

1/2 Cup of Naked Green Machine Smoothie (can substitute with water or almond milk)

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Blend it all up and enjoy!



The Kale Salad You’ve Been Looking For

I have searched the world wide web over and over again for a deliciously different Kale salad, and finally decided to make up my own:

Now Playing in the Kitchen: Mr. Probz – Waves


1 Bunch of Organic Lacinato Kale (makes about 2 cups of chopped kale)

1 Orange

1/4 Cup of Pecan Pieces

1/4 Cup of Orange Flavored Cranberries

1 oz Creamy Goat Cheese

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon of Organic Blue Agave



1. Wash the kale, cut out the middle stem, and chop into salad bite pieces. Once all the kale is chopped, grab that olive oil, pour it over the kale, and lightly massage it all over the pieces. I leave the kale in the refrigerator for about 30 minutes to let it sit and sink in.


2. Pull your kale back out and add in the extras. Peel your orange, and cut into 1 inch bite pieces. Add in 1/4 cup of the Trader Joe’s orange flavored cranberries. Crumble up your goat cheese and don’t be afraid to sprinkle generously.






3. I love to candy the pecans; so grab a pan, add some olive oil, and adjust to medium heat. Throw in your pecans and drizzle the agave (or honey substitute) over them. Heat for about 5-7 minutes, but be careful not to let them burn. Once the pecans are done, toss them into your salad.


*I use a light olive oil and rice vinegar dressing but feel free to dress your salad in whatever tickles your fancy. I advise you to use something light and tangy. Vinaigrettes or creamy dressings will probably be a bit too heavy, keep it light.




It’s Happening!

For the last month or so, I’ve toyed around with the idea of starting my own cooking blog. After days of deliberation and numerous name options, I decided why not?

I was ready to commit and began the tedious cycle of rhyming words with different foods and playing with puns. À La Carte seemed fitting. I wanted a simple name to express my quaint, college-funded kitchen and my simple appliances.


But before I embark, let me give you a brief history to the method of my madness.

I will admit, I don’t have a clean past. As a kid, I would beg my mom for – I can’t even say it out loud – a McDonald’s Big Mac. On good days, Taco Bell or a peanut butter and jelly sandwich would satisfy my narrow-minded palate. I was notorious for feeding my dinner to our cat and was only interested in consuming the essentials: junk food and dessert… Sorry Mom and Dad.

But thankfully one day, the food gods took pity on my malnourished soul and granted me a much needed interest in food. Drake said it right, I did indeed start from the bottom, but I eventually ended up here.

I’m not creating this blog to become famous nor to attain a certain number of views – honestly, I’m sure my mom is the only one reading this – but instead I want to provide easy, fairly inexpensive dishes to my fellow eaters who also enjoy eating healthy on a budget and have a love for cooking that parallels mine.