Cherry-Almond Smoothie

Ingredients

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 

Preparation

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

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!

Beef Tenderloin Steak with Red Wine-Tarragon Jus

Ingredients

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

Preparation

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!

Salmon Scallopini with Almond Orzo

Ingredients

Orzo

Butter

Sliced almonds

1 (7-ounce) salmon fillet, cut into 1/4-inch-wide slices

Lemon juice

Drained capers

Preparation

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!

Valentines Day Tricolored Beet Tart

Ingredients

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)

Preparation

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!

Red Velvet Pudding Shots

Ingredients

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)

Preparation

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!

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

Preparation

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!