Saturday, April 29, 2017

Broccoli and Feta Omelet w/ Whole Wheat Toast


  • Cooking spray
  • 1 cup chopped broccoli
  • 2 large eggs, beaten
  • 2 tablespoons feta cheese, crumbled
  • 1/4 teaspoon dried dill
  • 2 slices whole wheat bread, toasted


1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.

2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast and enjoy!

Wednesday, April 26, 2017

Chocolate Buckwheat Waffles w/ Fresh Berries


  • 4 1/2 cups quartered strawberries
  • 9 tablespoons sugar, divided
  • 1/2 cup plain fat-free Greek yogurt
  • 3/4 teaspoon vanilla extract, divided
  • 4.5 ounces buckwheat flour (about 1 cup)
  • 1/3 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/4 cups nonfat buttermilk
  • 1/4 cup water
  • 1 tablespoon canola oil
  • 2 large egg yolks
  • 3 large egg whites
  • Cooking spray
  • 2 tablespoons sliced almonds, lightly toasted
  • calories 267
  • fat 6.3 g
  • satfat 1.2 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 11 g
  • carbohydrate 45 g
  • fiber 7 g
  • cholesterol 62 mg
  • iron 2 mg
  • sodium 296 mg
  • calcium 113 mg
  • sugars 26 g
  • Est. Added Sugars 19 g

How to Make It

  1. Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.
  2. Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.
  3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.
  4. Preheat a Belgian waffle iron.
  5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds. Serve and enjoy!

Friday, April 21, 2017

Smoked Salmon Bagel w/ Capers


  • 1 pumpernickel or whole wheat bagel
  • 2 tablespoons chive cream cheese
  • 1/3 cup thinly sliced English cucumber
  • 3 ounces thin-sliced smoked salmon
  • 3 thin rings red onion
  • 1/2 teaspoon drained capers

How to Make It

  1. Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling.

Monday, April 10, 2017

Streamed Carrots w/ Garlic-Ginger Butter


  • 2 garlic cloves, minced
  • 1 pound baby carrots with tops, peeled
  • 1 tablespoon butter
  • 1 teaspoon minced peeled fresh ginger
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

How to Make It

  1. Prepare garlic; let stand 10 minutes.
  2. Steam carrots, covered, 10 minutes or until tender.
  3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.- Serve with your Easter dinner and Enjoy!

Monday, April 3, 2017

Two-Cheese Squash Casserole


  • 4 pounds yellow squash, sliced
  • 4 tablespoons butter or margarine, divided
  • 1 large sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups soft breadcrumbs, divided
  • 1 1/4 cups shredded Parmesan cheese, divided
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1/2 cup minced fresh parsley
  • 1 (8-ounce) container sour cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon garlic salt

How to Make It

  1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
  2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
  3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
  4. Bake at 350° for 35 to 40 minutes or until set, serve at room temp. and Enjoy!

Thursday, March 30, 2017

Lemon Charred Chicken Piccata


  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1 thyme sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

How to Make It

  1. Combine lemon slices, sugar, and garlic in a medium bowl.
  2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
  3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley. -Serve and Enjoy!

Monday, March 27, 2017

Strawberry and Watermolon Punch w/ Lime and Tarragon


  • 8 limes
  • 3/4 cup sugar
  • 1/4 cup water
  • 24 1/2 cups 1-inch cubed watermelon (from 2 [12-pound] seedless watermelons)
  • 1 cup strawberry puree
  • 1/2 cup white balsamic vinegar
  • 3 3/4 cups (30 oz.) gin (optional)
  • 4 tarragon sprigs
  • 4 cups sparkling water

How to Make It

  1. Peel limes with a vegetable peeler, avoiding white pith; place rind and sugar in the bowl of a food processor. Pulse until rind is roughly broken up and mixed with sugar. Transfer to a zip-top plastic bag; add 1/4 cup water, and seal, pressing out any air. Let stand at room temperature 24 hours, massaging as often as you can. Strain through a fine sieve, pressing on solids; discard solids.
  2. Place watermelon, in batches, in a food processor; process until pureed, and pour into a strainer set over a large bowl. Strain, discarding solids. Reserve 14 cups juice. (Save any extra juice for another use.) Place 3 cups watermelon juice in a large ice mold or freezer-safe bowl or in 1-inch ice-cube trays; freeze until solid, about 8 hours.
  3. Mix strawberry puree, vinegar, remaining 11 cups watermelon juice, rind mixture, gin (if desired), and tarragon in a large pitcher. Refrigerate punch 2 hours or overnight.
  4. Break frozen watermelon juice into rough 1-inch cubes. To serve, add sparkling water to punch. Serve immediately in ice-filled glasses with a frozen watermelon cube.
    - This recipes serves up to 30 and is perfect for a easter brunch, Enjoy!

Friday, March 24, 2017

Waffles Benedict


  • 2 cups all-purpose baking mix
  • 1 1/3 cups buttermilk
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • 2 tablespoons vegetable oil
  • 5 large eggs, divided
  • 1/2 teaspoon white vinegar
  • 1 (0.9-oz.) envelope hollandaise sauce mix
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried tarragon
  • 8 thin prosciutto slices (about 1/4 lb.)
  • Garnish: chopped fresh chives

How to Make It

  1. Stir together baking mix, next 3 ingredients, and 1 egg in a medium bowl until blended. Let batter stand 5 minutes.
  2. Meanwhile, add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break remaining 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
  3. Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden.
  4. Prepare hollandaise sauce according to package directions, adding lemon juice and tarragon.
  5. Stack 2 waffles, and top with 2 prosciutto slices, 1 poached egg, and desired amount of hollandaise sauce. Garnish, if desired.-Serve st room temp. and enjoy!

Tuesday, March 21, 2017

Easter Scalloped Sweet Potato Stacks


  • 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
  • 2 teaspoons chopped fresh thyme, divided
  • 1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
  • 2/3 cup heavy cream
  • 1 garlic clove, pressed
  • 1/2 to 3/4 tsp. salt
  • Garnish: fresh thyme

How to Make It

  1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
  2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
  4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.- Serve at room temp. and Enjoy!

Friday, March 17, 2017

Best Braised Corned Beef Brisket


  • 1 (5 pound) flat-cut corned beef brisket
  • 1 tablespoon browning sauce (such as Kitchen Bouquet
  • 1 tablespoon vegetable oi
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 2 tablespoons water


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
  3. Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
  4. Roast in the preheated oven until meat is tender, about 6 hours.
  5. Serve and enjoy your St. Patty's Day

Wednesday, March 15, 2017

Walnut and Rosemary Oven Fried Chicken


  • 1/4 cup low-fat buttermilk
  • 2 tablespoons Dijon mustard
  • 4 (6-ounce) chicken cutlets
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 3/4 teaspoon minced fresh rosemary
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • Rosemary leaves (optional)

How to Make It

  1. Preheat oven to 425°.
  2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
  3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 3 ingredients in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
  4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.- Serve at room temp. and Enjoy!

Monday, March 13, 2017

Beautiful Stuffed Leg of Lamb


  • 1 (5 pound) boneless leg of lamb
  • salt and black pepper to taste
  • 1/2 bunch kale chopped (ribs removed)
  • 6 ounces goat cheese, or more if needed
  • 2 teaspoons pine nuts
  • kitchen twine
  • 1 cup all-purpose wheat flour
  • 1 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 tablespoon sesame oil


  1. Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the kale, then sprinkle the pine nuts over the cheese.
  4. Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  5. In a flat dish, mix together the flour, 1 tablespoon of salt, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  6. Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.- Serve this for your Easter dinner and Enjoy!

Thursday, March 9, 2017

Watermelon-Mint Cucumber Smoothie


  • 1 cup plain 2% reduced-fat Greek yogurt
  • 3 cups chopped English cucumber
  • 1/3 cup fresh mint leaves
  • 1/4 cup fresh lemon juice
  • 6 cups chopped frozen watermelon
  • 3 tablespoons agave nectar 
  • 6-8 ice cubes

  1. Place yogurt in a blender. Add cucumber, mint, and lemon juice to blender; process until smooth. Strain cucumber mixture through a fine sieve over a bowl; discard solids. Add ice cubes, cucumber mixture, watermelon, and agave nectar to blender; process until smooth.

Tuesday, March 7, 2017

Easter Lemon-Basil Orzo w/ Parmesan


  • 3/4 cup uncooked orzo
  • 2 teaspoons canola oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • Basil sprigs (optional)

How to Make It

  1. Cook the orzo according to package directions, omitting the salt and fat. Drain.
  2. . While orzo cooks, heat oil in a medium nonstick skillet over medium-high heat. Add lemon rind and garlic; sauté 1 minute. Remove from heat. Add orzo, basil, and remaining ingredients; toss well. Garnish with basil, if desired. Serve at room temp. to avoid flare-ups and Enjoy!

Wednesday, March 1, 2017

Rosacea Fighting Berry breakfast Pizza's


1 (16.3 oz.) can refrigerated large buttermilk biscuits
2 cups fresh or frozen berries, such as strawberries (sliced), raspberries, blackberries and blueberries
3 tablespoons sugar


Heat oven to 375°F. Lightly grease 2 baking sheets, or line each with a sheet of parchment paper.
Separate dough into 8 biscuits of equal size. Press each biscuit into a 5 1/2-inch round and place 4 on each baking sheet. Arrange berries on top, leaving a 3/4-inch border around fruit.
Sprinkle sugar on each pizza and bake until dough becomes golden and fruit is bubbly, 15 to 20 minutes. - Serve at room temp. and Enjoy!

Note: Top with fresh chopped mint or basil for a refreshing taste!

Monday, February 27, 2017

Butter Lettuce and Egg Salad


6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
3 tablespoons canola oil
1 1/2 heads butter lettuce, torn into bite-size pieces 
1/2 cup fresh dill fronds
3 tablespoons chopped chives
 edible flowers (optional)


1. Put eggs in a medium saucepan, cover with 1 in. water, and bring to a boil. Immediately remove from heat and let sit 9 minutes. Meanwhile, whisk salt, pepper, mustard, and oil together.
2. Transfer eggs to a bowl of cold water and let cool a minute. Crack gently all over, then return to water for 5 minutes. Peel and cut or break into quarters.
3. Put lettuce in a large bowl and toss gently but thoroughly with dill, chives, and most of dressing. Add eggs and gently toss again. Top with flowers if you like for a cool edible garnish (perfect for an Easter side dish)-Enjoy!

Friday, February 24, 2017

Delicous Chicken Meatball Soup Finished with Kale


  • 1 pound ground chicken breast
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3/4 cup Fresh made breadcrumbs (dry works too)
  • 1 egg, beaten
  • 1 tablespoon canola oil
  • 1/4 cup fresh chopped Basil
  • 1 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 4 cups water
  • 1 (32 fluid ounce) container chicken broth (low sodium)
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups chopped celery
  • 1 clove garlic minced
  • 1/2 bunch fresh minced sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves 
  • 1/2 bunch chopped kale (ribs removed)


  1. Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, basil, garlic and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
  2. Bake at 400 degrees for approximately 15 minutes. Drain on paper towels.
  3.  Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs, and fresh sage after 10 minutes. Cook another 15-20 minutes on low heat, add chopped kale and remove from heat. Let sit for 15 min stirring occasionally. Remove bay leaves, Serve and Enjoy- and don't forget to eat at room temperature to avoid flare-ups!
  4. Quick note- you can add a can of white beans for added texture and protein if you like!

Thursday, February 23, 2017

Bacon and Leek Breakfast Tart


1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 tablespoons vegetable shortening
1/4 teaspoon cider vinegar
4 to 5 tablespoons ice water
3 bacon slices, cut crosswise into thin strips
7 cups chopped leek (about 3 large)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/4 cups egg substitute
2/3 cup almond or soy milk


To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
Preheat oven to 425°.

Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.
Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
-Serve at room temperature and Enjoy!

Tuesday, February 21, 2017

Delicious Baked Oatmeal


2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts (Pecans or almonds if allergic)
1 teaspoon baking powder
1 1/2 cups almond milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray


Preheat oven to 375°.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve at room temp to avoid any flare-ups and Enjoy!

Friday, February 17, 2017

Cherry-Almond Smoothie


1 10-oz. bag frozen sweet cherries
3 tablespoons almond butter
1 tablespoon honey
1/2 cup low-fat vanilla yogurt
1/4 cup Almond milk
8 Ice cubes 


Place all ingredients in a blender and blend until smooth. Pour into glasses and serve immediately.
Serve and enjoy this lovely Redness-Reducing Smoothie!

Wednesday, February 15, 2017

Living an Active Life With Rosacea

People with Rosacea may forgo fitness, worried that it will aggravate their red skin. But simple changes in your routine will allow you to benefit from exercise without having flare-ups.

 Tips for Exercising With Rosacea

These Rosacea care suggestions will allow you to pursue an active life while reducing your risk of Rosacea flare-ups:

Don't perform high-intensity workouts that involve heavy exertion. This can cause your skin to overheat and flush.

Do try low-intensity or moderate workouts. Consider swimming or aqua aerobics exercise while remaining cool. Swimming pool water is usually kept at 75 to 85 degrees Fahrenheit, which will cool the entire body even as you exert yourself. Be sure to exercise in an indoor pool that's been properly treated with chlorine — chlorine kills bacteria, fungi, and other microorganisms that can worsen Rosacea symptoms.

Don’t exercise for more than 45 minutes-plus in one stretch.

Do break up your daily exercise session into shorter 15-minute segments spaced throughout the day. You'll gain the same cumulative benefit and reduce your chances of getting too hot. If that’s not possible, try alternating "hot" and "cool" activities: Lift weights or perform aerobic exercise for 15 minutes, then take a stretch or swim laps in the pool. Once you've cooled off, return for more weightlifting or aerobics.

Don’t let yourself overheat!

Do place a cool, damp towel around your neck or dab an ice cube on your neck or wrists to help you stay cool during a workout. You can also spray your face with a spritz of cool water.

Don’t exercise outdoors when it’s hot.

Do perform outdoor activities in the cooler early morning or early evening hours during the summer, or move your workouts indoors.

Don’t exercise in a stuffy room.

Do make sure you're exercising in a cool, well-ventilated room. Run a fan or turn on your air conditioner. If the outdoor temperature is pleasant, open the windows to create a cross breeze.

Don’t let yourself get dehydrated.

Do drink plenty of water. Ten to 12 glasses of water a day are recommended to help your body's natural cooling system function properly. This is a suggested part of Rosacea care, regardless of the amount of exercise you do.

-Finally, remember that a little red skin is only natural when you work out. "Everybody turns red when they exert themselves," -Enjoy your next workout and stay fit!

Monday, February 13, 2017

Beef Tenderloin Steak with Red Wine-Tarragon Jus


1/4 cup low-salt beef broth
1/4 cup dry red wine
1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
Cooking spray
2 (4-ounce) beef tenderloin steaks
2 tablespoons chopped shallots
1 teaspoon chopped fresh parsley


Combine first 6 ingredients, stirring with a whisk.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add shallots to pan; sauté 1 minute. Add broth mixture; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve sauce with the steaks. Sprinkle with parsley.-Enjoy this meal for Valentine's Day!

Friday, February 10, 2017

Salmon Scallopini with Almond Orzo


Sliced almonds
1 (7-ounce) salmon fillet, cut into 1/4-inch-wide slices
Lemon juice
Drained capers


Cook 1/2 cup orzo according to package directions; drain, reserving 1/2 cup liquid. Melt 1 teaspoon butter in a nonstick skillet over medium heat. Brown 2 tablespoons almonds; set aside. Season salmon with salt and pepper. Sauté on both sides until done. Divide orzo and salmon between 2 plates. Add reserved liquid to skillet with 2 tablespoons juice and 1 tablespoon capers. Bring to a boil. Stir in 3 teaspoons butter and almonds. Spoon over plates.

- Serve for your Valentine's Dinner and Enjoy!

Wednesday, February 8, 2017

Valentines Day Tricolored Beet Tart


5 small red, gold, and Chioggia beets (about 1 1/2 lb.)
1 tablespoon water
1 frozen puff pastry sheet, thawed
1 tablespoon fresh orange juice
1 1/2 teaspoons honey
1 1/2 tablespoons chopped hazelnuts, toasted
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon flaked sea salt (such as Maldon)
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)


1. Preheat oven to 400°F.
2. Place beets on a large piece of foil; bring edges of foil to center. Add 1 tablespoon water to beets; crimp edges of foil to seal. Bake for 1 hour or until beets are tender when pierced with a fork. Remove foil; discard. When cool enough to handle, peel beets, and thinly slice using a Mandoline or sharp knife.
3. Roll out puff pastry sheet to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake pastry for 14 minutes or until light golden, and remove from oven.
4. Arrange beet slices over puff pastry, inside border, so that slices overlap by about 1/2 inch. Bake for 12 minutes or until crust is golden brown. Brush orange juice over beets; drizzle with honey. Sprinkle hazelnuts, thyme, salt, and goat cheese over tart. Cut into 12 slices.

Note: If your are not a beet fan our your guests you can substitute sweet potatoes. Cook like normal, cool, peel and slice in place of the beets. 

Total time is roughly 1 hour and 50 minutes. -Enjoy!

Monday, February 6, 2017

Red Velvet Pudding Shots


3/4 cup almond milk
1 (5-oz.) box instant cheesecake pudding
3/4 cup vodka
red velvet cake crumbles
8 ounces frozen whipped topping, thawed (such as Cool Whip)


1. Whisk together milk and pudding in a medium bowl until combined; whisk in vodka. Refrigerate until chilled and set, 10 to 15 minutes.
2. Spoon the pudding evenly into shot glasses or small plastic soufflé cups, layering with cake crumbles. Top shots evenly with whipped topping and sprinkle with additional cake crumbles.
Serve and enjoy!

Thursday, February 2, 2017

Mini Vegan Key-Lime Icebox Pies

1 1/2 cups pecan halves
3/4 cup unsweetened coconut flakes
3/4 cup pitted dates
91/2 tablespoons coconut oil, melted and divided
1/2 teaspoon salt
1/2 cup raw agave nectar
2 teaspoons grated lime zest
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
4 ounces silken tofu


1. Line each of 12 muffin cups with a (5-inch) parchment paper square.
2. Combine pecans, coconut, dates, 11/2 tablespoons coconut oil, and salt in the bowl of a food processor; process until all ingredients are finely ground. The pecan mixture should easily stick together when squeezed. Divide pecan mixture evenly among the prepare muffin cups (about 1 ounce pecan mixture per cup); press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
3. Combine remaining 1/2 cup coconut oil and all remaining ingredients in a high-power blender; process 2 minutes or until completely smooth. Pour lime mixture evenly into prepared crusts (about 21/2 tablespoons filling per crust). Return to freezer; chill 2 hours or until set. Lift each pie out of the muffin cup by the corners of parchment paper; garnish as desired.

To garnish, top each pie with a dollop of whipped cream, a thin lime slice, and shaved coconut flakes.

-Serve for your Superbowl party and enjoy!

Tuesday, January 31, 2017

Superbowl Sunday Tofu-Jerky


1 pound firm tofu
1 tablespoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon chili powder


1. Heat oven to 225°F. Line a baking sheet with parchment or a silicon mat. Cut block of tofu in half horizontally and blot dry. Cut each half the long way into slices a bit thicker than 1/8 inch (you should have about 28 slices total). Lay them on prepared baking sheet, preferably touching. Bake for 30 minutes.
2. Stir together remaining ingredients with 1 Tbsp. water to make a basting sauce. Lightly brush tops of baked tofu slices with half of sauce and bake for another 15 minutes. Flip slices and cook for another 30 minutes, then lightly brush tops with sauce; bake for another 15 minutes. Tofu should be chewy (not crunchy) and still very pliable.
3. Let jerky cool completely. (Slices will get a bit crisper as they cool.) Serve immediately, or refrigerate in a sealed container for up to 1 week. Enjoy this dish at your next party or snack on the go!