Katina Gulley lives in Las Vegas, Nevada. Her and her husband have two boys. She describes herself as a ‘family manager’ who believes that eating fresh and good quality food is very important. She also happens to love cooking and baking for her family and friends!
“I work from home as a virtual customer service agent, which allows me to set my own schedule and gives me the freedom to do what I want. No commute means less carbon footprint and more time for making healthier lunches and avoid the fast food dash,” she explains.
Although she lives in the hot and dry Las Vegas desert, Katina is growing her own vegetable and herb garden. “When I was a kid, I grew a garden of tomatoes, melons and corn and enjoyed it a lot. Now, I’m trying to grow some bell peppers, tomatoes, jalapeños, and some herbs, so my kids can learn from the experience, as I once did. They have an important job in the garden as well; they are my pest control. Without them, I would not garden. Thanks guys!” she acknowledges. “I’m hoping to have enough tomatoes from my garden to learn how to can.”
She also loves to collect cooking books to find new recipes, get new ideas, and try new things.
Her and her family make an effort to recycle, make their own compost, and visit the local farmers market frequently to get the freshest seasonal produce. “Having fresh fruits and veggies every day gives me a chance to have healthier food options that are great for me and my family. It also helps me to stay on top of my fruit and veggie intake each day,” she assures. “Now that we have such a great selection at the farmers market, I am able to put out my ‘eat the rainbow’ fruit plate in the morning.”
Katina also believes that exercise is an importan aspect of a healthy lifestyle. She enjoys going to Zumba classes every week and takes regular early morning walks or jogs around the vicinity regularly. Many of her neighbors consider her a motivational example.
- 1/4 cup of olive oil
- 5 garlic cloves (chopped)
- 1 large yellow onion (diced)
- 4 cups of vegetable broth
- A pinch of saffron
- 2 cups of white rice
- 4 medium tomatoes (diced)
- 1 small red bell pepper (diced)
- 1 small yellow bell pepper (diced)
- 1 small orange bell pepper (diced)
- 1 cup of frozen or fresh green peas
- Salt, pepper, and paprika
- Chopped parsley to garnish
Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. Meanwhile, simmer the vegetable broth in a separate saucepan. Add the saffron to the broth and mix.
Pour the rice into the pan and sauté for a couple of minutes. Add the diced bell peppers and tomatoes and cook for a couple more minutes. Add the simmering vegetable broth with the saffron and cook over medium heat for 20 minutes or until almost all the liquid has been absorbed.
Add the peas to the paella and season with salt, pepper and a bit of paprika. Stir it all up and let sit for 5 minutes.
Serve the paella straight from the pan and garnish with chopped parsley.
- 1cup of water
- ½ cup of sugar
- 2 pounds of fresh strawberries steamed and quartered
- 4 table spoons of fresh lime juice
Bring sugar and water to a boil. Reduce heat and let simmer, do not stir until sugar dissolves. Let cool in a bowl.
Place chopped berries and lime in food processor and puree. Strain berry-lime through fine strainer to remove the seeds and then mix with cooled sugar-water mixture. Let sit for one hour.
Put the final mix in the ice cream maker add mix 25-30 minutes. You can put it in the freezer before serving if you prefer it more firm.