Tuesday, May 31, 2016

Vitamin Packed Summer Smoothies

Super C Smoothie (186% of your daily value of vitamin C )

1 c chopped kale
2 lg kiwifruits, peeled and chopped
½ c fresh orange or tangerine juice
½ c cilantro sprigs
1 rib celery, chopped
8 ice cubes
1 cup filtered water

Blend all ingredients in blender adding water last until you reach your desired consistency, serve and Enjoy!

 Tropical Sunrise

1 c pineapple chunks
¾ c grated carrots
½ c chilled coconut water
8  ice cubes
2 Tbsp flax seed
2 tsp agave nectar
2 tsp chia seeds

Blend all ingredients in blender adding water last until you reach your desired consistency, serve and Enjoy!

Green Delight

1 c baby spinach
1 c cucumber chunks
½ avocado, halved, pitted, and peeled
1 large kiwifruit, peeled and chopped
½ c low-fat vanilla frozen yogurt
½ c fresh orange or tangerine juice
¼ c mint leaves
1 cup filtered water
8 ice cubes

Blend all ingredients in blender adding water last until you reach your desired consistency, serve and Enjoy!

Friday, May 27, 2016

Memorial Day Turkey Sliders


1 pound 93%-lean ground turkey
2 tablespoons reduced-sodium teriyaki sauce
2 scallions, sliced
1 large clove garlic, minced
6 1/4-inch-thick fresh pineapple rings
1 small red onion, cut into 1/4-inch-thick rings
6 toasted slider buns, preferably whole-wheat or pretzel buns
2 tablespoons mayonnaise
6 leaves Boston lettuce or romaine

Preheat grill to medium-high.

Combine turkey, teriyaki sauce, scallions and garlic in a medium bowl; gently knead together. Do not over mix. Form into 6 burgers, about 3 inches wide. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 2 to 3 minutes per side. Grill pineapple rings until lightly charred, about 2 minutes per side. Grill onions until lightly charred and starting to soften, about 2 minutes per side.

Assemble the burgers on toasted buns with 1 teaspoon mayonnaise, 1 lettuce leaf, 1 pineapple ring and about 3 onion rings each.

Wednesday, May 25, 2016

Healthy Herbed Memorial Day Potato Salad


2 1/2 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
3/4 teaspoon salt, divided
1/4 cup mayonnaise
3/4 cup low-fat plain yogurt
1/4 cup finely chopped onion or shallots
2 tablespoons Dijon mustard
1/2 teaspoon ground pepper
1 cup chopped mixed fresh herbs, such as basil, dill and tarragon
2 scallions, sliced
2 tablespoons capers, rinsed (optional ) -gives a real nice texture and flavor


Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.

Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, herbs, scallions and capers; stir well to coat. Serve at room temperature or refrigerate until cold.

Chefs note: Make a ahead of time, cover and refrigerate for up to two days before serving.

Monday, May 23, 2016

Ginger Berry Anti-Inflamatory Smoothie

2 inch piece of ginger peeled and chopped
2 cups kale , ribs removed and wahsed
1 cup of chopped celery
1 1/2 cups frozen or fresh berries of choice ( blueberries, raspberries, cranberry, or strawberry )
1 tblsp. flaxseed
1 tsp. chia seeds
1 cup filtered water
8 ice cubes

Blend all ingredients in blender adding water last until you reach your desired consistency, serve and Enjoy!

Friday, May 20, 2016

Summer Food and Fitness Tips!

- Our bodies are stressed and it's time to give them a break. Treat yourself to some anti-inflammatory foods that are rich in omega-3s and antioxidants. Including these in our diets will reduce our chance of symptoms, and result in a healthier you; leaving you feeling and looking great. Some examples are cold water fish like salmon, cod, mackerel, or walnuts, flaxseed, canola oil, and chia seed.

- Excercise is important to leading a healthy lifestyle. We as rosaceans should anticipate flare-ups of rosacea signs and symptoms. But by doing simple things like working out in early hours of the day or later in the evening when the weather is as it's coolest we will be able to reduce the intensity of our flare-ups and facial flushing.

Thursday, May 19, 2016

Win a Free Rosacea Cookbook


Follow the link above for your chance to win a free cookbook compliments of Plating Rosacea! 

Walnut Crusted Chicken with Seasonal Salad


2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon Grapeseed oil or canola will work as well
Lemon slices, for serving
Seasonal green salad


Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.

Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.

In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.

Serve chicken with lemon slices and green salad.

Tuesday, May 17, 2016

Turkey Cutlets with Rhubard Chutney


2 teaspoons canola oil
1/3 cup chopped red onion
2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 cup golden raisins
1/3 cup light brown sugar
2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 teaspoon salt


Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.

Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Friday, May 13, 2016

Blueberry Oat Pancakes with Maple Yogurt

Start your day right with a fat burning breakfast!


  1. 1 cup old-fashioned rolled oats
  2. 1/2 cup low-fat cottage cheese
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1 cup blueberries
  6. Canola oil
  7.  3/4 cup plain Greek-style low-fat yogurt
  8. 1 tablespoon maple syrup  

1. Combine oats, cottage cheese, eggs, and vanilla in a blender or food processor. Process until smooth. Gently stir in blueberries.
2. Heat a large nonstick skillet over medium heat. Coat pan with canola oil. Spoon about 3 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 minutes until golden.
3. Combine yogurt and maple syrup; serve over pancakes.

Wednesday, May 11, 2016

Herbed Caper Butter Baked Salmon

2 4-8 ounce salmon filets
4 lemon slices
Dash salt

Lemon/herbed caper butter:

3 tblsp. Unsalted butter
2 cloves garlic minced
2 tblsp. Capers, drained
1/2 lemon zested and juiced
1 tblsp. Fresh thyme


Preheat oven to 450.
Grease a baking dish with 1 tblsp. Canola oil.
Place salmon filets on baking sheet, sprinkle with salt and top with 2 lemon slices per filet.bake for 15 minutes.
While salmon is cooking , sautee butter and garlic over medium heat in till butter melts. Add lemon juice, zest, thyme and capers. Cook for 2 minutes. Remove from heat. Remove salmon from oven and cool to room temp. Place salmon on serving dish and top with caper butter. Serve and Enjoy!

Monday, May 9, 2016

Turbo Charged Fat Burning Smoothies

Carrot Cake Smoothie

2 medium carrots, peeled and chopped
1/2 frozen banana
2 cups kale
1 cup unsweetened soy milk
1/2 scoop vanilla protein powder
1/8 cup golden raisins
1/2 teaspoon cinnamon
Dash of ground nutmeg
Dash of ground cloves 
8 ice cubes
1 cup filtered water 

Blend all in ingredients in blender add water last until you reach your desired consistency. Serve and Enjoy!

Chia Berry Smoothie

1 cup frozen mixed berries
1/2 cup kale
1/2 cup unsweetened pomegranate juice
1/2 cup  filtered water
1/2 tablespoon chia seeds
 8 ice cubes

Blend all in ingredients in blender add water last until you reach your desired consistency. Serve and Enjoy!

Apple Cinnamon Pie

5 raw almonds
1 red apple
1 kiwi
3/4 cup nonfat Greek yogurt
1/2 cup nonfat milk
1/4 teaspoon cinnamon
1 tablespoon flaxseed
8 ice cubes
1/2 cup filtered water

Blend all in ingredients in blender add water last until you reach your desired consistency. Serve and Enjoy!

Friday, May 6, 2016

Healthy Grilled Rosemary Chicken with Farro Risotto

3 tablespoons canola oil, divided
2 tablespoons chopped fresh rosemary
5 garlic cloves, minced
3 (6-ounce) skinless, boneless chicken breast halves
1 1/2 cups boiling water
1 ounce dried porcini mushrooms
2 3/4 cups unsalted chicken stock (such as Swanson)
1 1/2 cups finely chopped onion
1 tablespoon chopped fresh thyme
1 cup uncooked pearled farro
1/2 cup dry white wine
1/2 teaspoon kosher salt, divided
3 cups  kale, stemmed and sliced
1 ounce Parmesan cheese, grated (about 1/4 cup)
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley 

1. Combine 2 tablespoons oil, rosemary, and garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.

2. Combine 1 1/2 cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over a medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat.

3. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; sauté 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and 1/4 teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and 1/4 teaspoon pepper.

4. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Spoon 1 cup farro mixture into each of 4 shallow bowls. Top each serving with about 3 ounces chicken. Sprinkle with parsley.

Wednesday, May 4, 2016

Corn and Cod Chowder

3 slices bacon
6 scallions, thinly sliced removing whites
1 tbslp. Fresh chopped garlic
2 tblsp. Flour
2 full on gold potatoes, or red work well too
2 cups soy milk or almond
2 cups reduced sodium chicken stock
1 tblsp. Fresh chopped thyme
8 oz. Cod skinned and cut into cubes
2 cups fresh or frozen corn kernels
1/4 cup fat free half and half

In large saucepan, cook bacon over medium heat until crisp, about 6 min. Transfer to paper towl to cool. Once cool crumble. In same pan, sautee scallions for 2 min. Add garlic, cook for 1 min. Add flour stirring and cook anther 2 minutes. Stir in potatoes, milk, broth, thyme, and punch of salt. Bring to boil. Reduce heat to medium-low and summer 10 min. Stir in fish, corn, and bacon. Summer another 5 min. Add half and half and simmer another 10 min. Remove from heat and cool to room temp. Ladel into your serving bowls and Enjoy!

Monday, May 2, 2016

Berries and Lemon Skillet Breakfast Cake

1 cup wheat flour
1/2 cup finely ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup plain organic yogurt
1 teaspoon vanilla extract
Finely grated zest and juice of 1 medium lemon
1 1/2 cups fresh blueberries or raspberries

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-inch cast iron skillet with cooking spray; set aside.

Whisk the flour, cornmeal, baking powder, and salt together in a medium bowl. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 3 minutes. (Alternatively, you can use a hand mixer on medium-high speed instead.)

Add the eggs one at a time and beat until combined. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Add the yogurt, vanilla, juice and  zest; return the mixer to medium speed; and mix until combined, about 1 minute (the mixture will look curdled). Reduce the mixer speed to low, gradually add the flour mixture, and mix until just combined.

Remove the bowl from the mixer, add the blueberries, and gently fold in by hand with the rubber spatula. Transfer the batter to the skillet and spread into an even layer.

Bake until golden-brown around the edges and a tester inserted into the center of the cake comes out clean, about 30 minutes. Move the skillet to a wire rack and let cool for at least 20 minutes. Run a knife around the edge to loosen the cake, cut into wedges, and serve.

The cake can be kept wrapped in plastic wrap at room temperature for up to 3 days.