They were a big hit and very easy. That’s my idea of success!

To make them you need a white cake mix, icing, cupcake liners, and food coloring.

Line your muffin pan with cupcake liners and prepare the cake mix like the box tells you to. Then separate the batter equally  into six cups.

Add food coloring to each cup…

Purple: 9 red, 6 blue drops

Blue: 12 drops

Green: 12 drops

Yellow: 12 drops

Orange: 12 yellow, 4 red drops

Red: 18 drops

Have your little helper stir until the colors are smooth.

Layer the batter in the cupcake liners. Start with purple on the bottom and layer until you have red on top. Fill wells about 2/3 full.

Bake as directed on the back of that fancy white cake mix box. Let cool, frost, and voila! Yummy rainbow cupcakes.

Anyway, just the normal day to day has been crazy and I’m trying to find time for SYTYC, Moda Bake Shop, and projects for the girls. By the end of the day, I am completely wiped and can hardly remember what I did. Anyone else like that?

So, in an attempt to get more energy and feel healthier, I decided to do the Clean Detox Program (saw it on Martha). I’m on Day 3 (of 21) and so far, so good!

Except… can you believe they don’t allow Diet Coke on a detox program? Therein lies the challenge. I normally drink four or five cans of Diet Coke a day (I know, I know). But I love it. I dream of it. I miss it. Thankfully, the caffeine withdrawal headaches are going away.

Anyway, the point of this post was to share a “clean” recipe I had for lunch today that was so delicious and easy. I hope you like it as much as I do!

Salad Dressing:
2/3 cup EVOO (Evtra Virgin Olive Oil)
1/3 cup apple cider vinegar
1 tbsp prepared dijon mustard
1 tbsp chopped garlic
2 tbsp chopped olives (about 10 kalamata olives)
black pepper, to taste

Pile this stuff in your food processor (I used a Bullet) and mix until smooth.  It will store in a jar for a few days in the fridge.

Drizzle dressing over spinach. You can add the almond-crusted chicken on top which is really, really good too. Together it’s a filling, healthy meal.

Almond-Crusted Chicken:

1/2 cup roasted, unsalted almonds
2 garlic cloves
3 tbsp EVOO                                                                                                                                                                      1/2 tsp sea salt

Process or bullet (is that a verb?) the above ingredients to make a thick paste. Rub onto 2 boneless, skinless chicken breast halves.

Roast for 15-18 min at 425.

Any tips to get more energy, peeps?

Alas, I should not have judged Mr. Leek by his unfortunate name. For leeks, as it turns out are ABSOLUTELY fabulous.

I had a heck of a time finding them in the produce section this morning while trying to soothe a screaming baby on my hip. I thought I had grabbed them and then asked the produce man if the stuff I was holding were indeed leeks. He said “Nope. That’s bok choy.” Sigh. Thankfully, he showed me what they were:

They look like monstrous green onions.  Phyllis Grazer calls them “a kissing cousin of garlic and onion.” She’s right, although that’s a real creepy way to say it.

I cut ‘em up like this and rinsed them well because the suckers are sandy:

I have no clue if that’s how you’re really supposed to slice a leek, but it worked.

Why did I need leeks, you might ask? I needed them to make Pioneer Woman’s potato-leek pizza. It has homemade crust, bacon, red potatoes, mozzarella, goat cheese, and leeks. What’s not to love?

Let me tell you, it was so, so gooooooood. And you *know* I am not a savvy cook. Need I remind you of this?

I am a little obsessed right now with Ree’s cookbook (thanks for a super Christmas present, sis!). I made her olive cheese bread and enchiladas last week and amazingly, I didn’t screw ‘em up. They were yum-o. If you’re looking for easy, tasty recipes with step-by-step pictures for the culinary challenged like moi, this book is for you!

If you haven’t tried a leek yet, go get you some! And if you have tried them, do you have a recipe you’d like to share? I wanna get leeky with it.

I’ll go shopping Sunday for next week’s groceries. I need some fool proof recipes! Please let me know if you have a yummy one

Tomorrow I’ll show you how Kate and I turned these into one big and sassy fall wreath:

I’ll also announce the two business card winners and give you a sneak peek of the craft show goodies I’ve been working on!