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Henry County’s Cooking
with Amee Livingston


By Melissa Robinson
Contributing Editor 

  Walk into Amee Livingston‘s McDonough kitchen and you might be treated to the sweet smell of red velvet cupcakes fresh out of the oven or a savory plate of homemade zucchini spaghetti. For this wife, mother of two, food blogger, Crossfit trainer and health nut, nothing is off the menu, just done in moderation. And as far as her career goes, the recipe is varied as well. In addition to all of the hats she wears, now add children’s book author to the mix.

  Livingston published her first book “A Cup of Tea for Tiger and Me,” this past April and is busy marketing it to local bookstores and schools.

Local author Amee Livingston is shown with her recently published first book, A Cup of Tea for Tiger and Me.                                                      Photo by Alex Welch

  She based the book on the real-life experiences of her then three-year old daughter Lauren, and her kitten Tiger and the tea parties that the toddler liked to host and Tiger liked to crash, where he eventually became the little girl’s favorite guest.

  “It’s based on a true story, our story,” said Livingston.

  Livingston, who was an English major at Clemson University, spent the last three years working on the book. She has also been writing a food blog for the past several years, where she reviews food-related products, offers cooking and wellness tips, discusses organic gardening information and shares created and adapted favorite recipes with a focus on health.

  “I love to cook and friends were always asking me for recipes, so I decided to start a blog to put them there where they were available for everybody,” she said. “It’s just grown and combines my love of writing with my love of fitness and cooking.”

  Go to for additional information and more of her healthy and delicious recipes. Find “A Cup of Tea for Tiger and Me” on Amazon or through Livingston’s website, and check back frequently for updates on book signings, including a tea party that she will be hosting for children at the McDonough Library on October 10.

  Amee favorite dish to prepare is zucchini spaghetti. “The “noodles” are much healthier, lowering the energy density of the meal and they taste amazing,” said Amee. “The texture is perfect when cooked properly and it’s a great way to sneak veggies onto your kid’s plate. It’s one of the few regular meals in our house, because I’m constantly trying out new dishes.”

For more of this week’s recipes in the printed edition,
get your copy here!


Zucchini Spaghetti

2 stalks celery, chopped finely
1 small sweet onion, diced
2 cloves garlic, minced
1/2 cup fresh mushrooms, chopped
2 Tbsp. extra virgin olive oil
1 lb. grassfed ground beef
2 (23.5 oz) jars marinara sauce (or your favorite spaghetti sauce
   low in sugar)
3 medium zucchini
salt and pepper to taste 

  In a medium size pan, saute celery, onion, mushrooms and garlic in the 2 tbsp olive oil.  Cook until vegetables are soft and set aside.  Brown ground beef, drain and add to vegetable mixture.  In a large pot, add the 2 jars pasta sauce, the ground beef mixture and the zucchini “noodles.” Season with salt and pepper and simmer uncovered for 30-40 minutes until zucchini is tender.

For more of this week’s recipes in the printed edition,
get your copy here!




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