About the "chef"

First of all, I am NOT a chef by training nor trade. Please let that be perfectly understood as you read my artistic recipes. However, I am a girl in love with the cooking process because I see it as intricate as words on the page or the close of my shutter when I am capturing different subjects with my camera. Something intrigues me about the mix of ingredients to create a dish. Furthermore, I wanted to make dishes that encourage people like me to eat more healthy, especially in Southern Louisiana where huge fried seafood platters and buttered everything is the norm. 


I am far from perfect in eating healthy every single day, but I strive. That's all any of us can do. Keep striving. So I invite you to try my recipes. I wrote them the way I spontaneously create in the kitchen. I feel food the same way I feel poetry, music, and design. I usually purchase most of my produce the same day I cook the dish for maximum freshness. Also, I cook everything on an electric stove on a mid to low heart except gumbos, soups, beans, etc.


 If you're interested in any of these dishes as a meal prep, feel free to contact me and let me know as well.


I pray your health journey empowers you and your family! Good discipline is a Christ thing. 

Chicken Zucchini Pasta

This dish is packed with a lot of nutrition. If you're just kicking off your healthy eating lifestyle, I strongly encourage this one as a starting point for the first week or two.

Keep in mind that you can toss any vegetables or meats you want in this dish, but for the one pictured I used diced chicken breast tenders. Sidenote: I try hard to avoid dark meat chicken. Vegetables: sliced mushrooms (about 1/2 lb), 1/2 tomato (diced to preference), 1/2 red onions, and green onions. You can cut everything at once or cut as you go depending on your cooking speed.

Directions: 1) Spiral four zucchini squashes and put aside in a bowl. 2) Lightly season ( I used pink Himalayan salt and pepper) the chicken and sear in grapeseed oil. Put to side. Add about a tablespoon of grapeseed oil to skillet and toss in zucchini. Push to side of skillet and add mushrooms, then tomatoes, the red onions, etc. I cooked for a few minutes then added a 1/4 cup of heavy whip and a half cup of ginger ale. Once everything is mixed and tender as desired (some like their veggies more or less tender than others), it is ready to eat or prep.

For the meal preps, I add 1 cup to 1 1/2 cup of the dish to each container and topped with a little parmesan and avocado. This makes enough for three days of preps and I had a little to taste after the cooking. 

Meal prep price: 3-day preps $30; 5-day preps $45 (containers sold separately. or you can provide your own)

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