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!