Wednesday, December 31, 2014

New Year's Eve Menu

Happy New Year's Eve! It's 2014 for only one more day. On this day I'd like to take a moment and look back at all the wonderful recipes I've posted. I hope you enjoyed them. Do you have a favorite?

For New Year's Eve I've decided to post a menu of what you can serve at your party.

Serve both these items with whole grain chips or crackers
Spinach and Cheese Dip (Serves 4)

1 cup of low fat olive oil enhance mayo
2 spoon fulls of regular cream cheese
1/2 tsp. onion powder
1/4 tsp. garlic powder
squirt of lemon juice
1 8 oz. package of frozen spinach (drained well)

Mix the mayo, spices, lemon and cream cheese well and then add in the spinach and mix on high with a handheld blender.

Easy Crab Bite Dip (Serves 6)

3 cups of imitation shrimp - shredded. 1/2 cup of mayo, 2 tbsp. Parmesan cheese, onion salt and garlic powder to taste. Mix well. Add shredded mozzarella sheet evenly and lightly over it.

Bake in oven at 250 for ten minimizes

Main Food

Mini Subs (Serves 10-15)

Tuna with Swiss
Egg Salad with Lettuce and Tomato
Cheese, Tomato and Basil

Buy 3 loaves of Italian bread (1 foot each) make 3 large subs.
Tuna - 3 cans of tuna, mayo, 6 slices of swiss, onion and tomato

Egg Salad - 6 eggs, mayo, romaine lettuce, tomato

Cheese - sliced mozzarella, tomato slices, fresh basil slices, red wine vinegar and olive oil

Cut each sub into five sandwiches

Snack Foods

Just buy popcorn, pretzels, nuts and ice cream

Popcorn - melt caramel and pour over the pop corn - place in fridge for 20 minutes- Remove & Serve

Pretzels - melt chocolate and pour over pretzels - add multi color sprinkles. - Place in fridge for at least 1 hour - Remove and Serve

Ice Cream - random flavors for whoever wants! (My parents like to eat ice cream on New Year's)

Monday, December 29, 2014

Hot Dog Spring Salad

So normally I wouldn't make anything with hot dogs. They're not that healthy and are high in sodium and not super high in protein. But my grandfather that used to live with us loves them. He moved out and we still had some leftover. I don't like food sitting in the freezer, we couldn't return it and we weren't going to waste it and throw it out so I needed to create a recipe that was healthy...and I did!

I made this tonight and my parents loved it! I didn't eat it because I don't do red meat, but if you eat red meat I am sure   positive you'll LOVE it!

Hot Dog Spring Salad 
Bag of Romaine Lettuce
2 slices of Red Onion
1/2 small tomatoes chopped
6 oz. of mandarin oranges (not in syrup)
handful of onion and garlic croutons
5 hot dogs
Honey Mustard light dressing

1. lay the lettuce on plate
2. add the chopped tomatoes and onions
3. lay the mandarin oranges equally over the salad
4. boil the hot dogs for 7 minutes and then cut it into 1-2 inch chunks
5. add croutons and hot dogs equally
6. add the dressing and serve!

This is a perfect dinner - it's filling, has lots of veggies, low in fat and has some protein. A healthy way to eat a hot dog. 

Saturday, December 27, 2014

Carrot Cake Balls

In less than 2 months my mom will turn the big 6-0! I cannot believe it! I've known her almost 4 decades now - haha. I was born when she was 33. So I'm trying to think of a good thing to make her for birthday celebration. She loves carrot cake. Three years I made carrot cake, one year I made carrot oat cookies and this year I am planning to make carrot cake balls. But I of course have to a taste tester before I serve it at the party. Here's the recipe. (Not really healthy, but it's a 60th party, sometimes you got to live a little!)

Carrot Cake Balls
2 cups of whole wheat flour
1 1/2 cups of sugar
1/2 cup packed brown sugar
1 cup of veg oil
1/2 tsp. sea salt
2 tsp. of ground cinnamon (good for burning fat)
2 tsp. of baking soda
1 tsp. of vanilla
4 organic eggs
2 4oz. jars of carrot baby food - 100% natural
1/2 cup of grated carrots

1. mix all dry ingredients together (flour, sugar, brown sugar, salt, cinnamon, baking soda)
2. then mix the oils, eggs and vanilla
3. mix the wet with the dry and then add in the baby food and carrots
4. mix well and pour batter into your lightly greased and floured (whole wheat) pans
5. bake in oven at 350* for 30-40 minutes (use tooth pick to test if it is done)
6. Let it cool for about 45 minutes.
7. Add about 2 large scoops of cream cheese frosting to a bowl
8. then add the carrot cake and crumble it up and mix well with cream cheese frosting
9. form 3 inch balls and place down on parchment paper
10. once you're done with the batch put in fridge to let harder

Place tooth pics in and serve!

Great way to serve dessert at party. I plan to make chocolate cake with peanut butter as well.


Saturday, December 20, 2014

Peppermint Brownies

Okay, so I will admit these are not exactly healthy but they are festive and at Christmas time while you still want to be healthy and stay on your diet you also want to enjoy the ymminess of life. So here's to something not so healthy! Merry Hanukah and Happy Christmas!

Peppermint Brownies
3/4 cup of Hershey's Cocoa
1 1/3 cup of whole wheat flour
1/2 tsp. baking soda
2/3 cup of melted butter or margarine
1/2 c. simmering water
2 cups of white sugar
2 large eggs
1/2 tsp. vanilla
1/4 tsp. salt

1 package of Hershey's Peppermint Kisses - seasonal flavor

2 c. confectionery sugar
2/3 c. Hershey cocoa
tbsp. butter
dash of milk

Preheat oven to 350
1. Mix dry ingredients together - flour, sugar, cocoa, salt, baking soda
2. Melt butter
3. Mix butter, eggs, water and vanilla
4. Add dry mixture to wet mixture - put into greased pan
5. Push in Hershey Kisses and then make sure they're covered - also when you put the Kisses in  make sure you place them where each piece will get it's own Kiss.
6. Bake for 35 miutes

Allow to cool

Frosting - Mix all the ingrediants together and then frost brownies. Enjoy!

Tuesday, December 16, 2014

Homemade Sour Cream Dip

Happy Hanukkah! Tonight was the first night of Hanukkah and I made vegetable latkehs for dinner (from a box, so I don't have the recipe, sorry), But as the dip I made homemade sour cream - healthy style. I promise you that you'll love it! It's good with chips, latkehs, veggies, crackers or just plain - as my dad would say.

Homemade Sour Cream Dip
4 scoops of cream cheese
4 scoops of light mayo
1/2 tsp. lemon juice
1/2 tsp. onion powder
1/2 tsp. garlic powder

Mix all ingredients together. Done! 

Tuesday, December 2, 2014

Thanksgiving French Onion String Beans

So a few years ago I tried to make a string bean recipe that had shallots on it and let me tell you the strings bean were all gone! Everyone love it. But what was left on everyone's place were the shallots. Lesson learned. The following year I made a string bean recipe from a recipe book I have and I've actually posted it on my blog under the Thanksgiving tab, but it's too simple and basic - not really the traditional feeling of Thanksgiving. The last 2 years my made the string beans - but this year it didn't turn out. This mean it's my turn to make them. Here is what I've put together as my taste tester before next November's Turkey Day!!

Thanksgiving French Onion String Beans

1. 2 lbs. string beans (fresh- cut at the stems and washed)
2. 2 tbsp. butter
3. 3 small onions - sliced
4. 1 tbsp. flour
5. 1 can of cream of mushroom soup
6. 3/4 cup of soy milk or milk (I don't mix meat and dairy together and since I make this for Thanksgiving I use soy)
7. dash of pepper, garlic

1. cook the string beans for 5 minutes in water
2. drain and cut into thirds.
3. mix the cream of mushroom soup and milk together
4. heat the butter in a pan and add the onion slices and french them until their soft - add the flour and brown them and allow the get hard and fried looking
5. pour the green beans into the baking dish - mix in the mushroom and milk mixture
6. sprinkle some pepper and garlic on top. Then add the onions
7. Bake uncovered for 20 minutes - add some bread crumbs and bake an additional 10 minutes

Friday, November 28, 2014

Tomato Basil Tortellini Soup

A perfect soup recipe, I created, that works with these in between months of fall and winter. I promise it will warm your heart and soul.

Tomato Basil Tortellini Soup
2 cups of cheese tortellini
2 tomatoes - diced
handful of fresh basil
1/2 cup Parmesan cheese
28 oz. vegetable broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper

1. bring the vegetable broth to a simmer - add in tomatoes and basil and allow it soften
2. add in spices
3. cook the tortellini al dente and then add in the Parmesan cheese
4. add the pasta to vegetable broth mixture and allow the pasta to finish cooking.


Sunday, November 23, 2014

Apple Oat Cookies

So these are cookies that are just like my traditional oatmeal cookies but I slightly adjusted some of the ingredients and added in apples. I know you will love them as much as my peops did!

Apple Oat Cookies
2 eggs
1 1/4 cup flour
1/2 cup white sugar
3/4 cup of light brown sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup of melted butter
2 cups of quick oats
2 cups of apples - peeled and sliced and chopped in to small chunks

1. mix the flour, sugar (both brown and white), cinnamon, baking powder, salt and oats together
2. then add in the eggs and butter
3. add the chunks of the apples and mix well
4. place a spoon full of the cookie dough onto a baking dish
5. bake for 20 minutes  - let cool for 20 minutes

Wednesday, November 5, 2014

Frozen Fruit Pops

Frozen Fruit Pops


Sliced mangoes, sliced strawberries, sliced kiwis, sliced pineapple.
Mixed water and 100% apple juice (half/half)

Pour into 8 oz. plastic cups. Stick a pop sickle stick in it. Then place it in the freezer overnight. The next next day you'll have a yummy and light frozen fruit pop!! 

Tuesday, October 28, 2014

Baked Beef (fake) and Bean Burritos

So I found this great recipe on Six Sisters Stuff - titled Beef and Bean Burritos and was inspired to create my own healthier version of it. I made this tonight for my parents and they loved it!! It was a huge hit. I made 5 servings - thinking I'd have enough for one left over night but it turned out I was only left with 1 burrito - that's right they each had 2! (Well my dad had 2 1/2 and my mom had 1 1/2 but who's counting?) Enjoy! (note: photo taken before olives were added)

Baked Beef (fake) and Bean Burritos
1 package of Morning Star crumblers
2 cups of Red Pack tomato sauce
1/2 onion diced
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. chili powder

1 can of baked beans (mashed)
1 tsp. fat free Russian dressing

Black olives
1 cup of shredded cheddar and mozzarella cheese blend

4 whole wheat white tortillas

Preheat oven to 350
1. In a large plan soften the crumblers in the tomato sauce - then add in the spices
2. add the diced onion to the cumblers and allow it to heat together until the crumblers are soft (defrosted) and warm
3. Take the mashed beans and heat in a pan

5. Lay out each tortilla and place 2 spoons fulls of the crumblers, 2 spoon fulls of the beans, Roll up tightly
6. Place in oven and bake for 25 minutes- Take it out and pour cheese and olives over the burritos and place back in the oven for additional 10 minutes

Serve Up and Enjoy!!

Monday, October 20, 2014

Easy Healthy Homemade Banana Ice Cream

This is a wonderful summer, fall, winter or spring recipe. It's low in calorie and will hit your sweet tooth without adding on the pounds. Enjoy!!

Easy Healthy Homemade Banana Ice Cream
3 Frozen Bananas (Sliced)
1 1/2 cups of nonfat plain yogurt
1 tsp. honey
1 cup of vanilla almond milk
1/2 cup of crushed ice
tsp. of white sugar
chocolate or caramel fudge

Mix all the ingredients (besides for the fudge) in a blender and blend on high. Once it is smooth, add in the fudge and stir well. Then place it into a container and freeze it for at least 3 hours. Remove from freezer 20 minutes before serving. Serve with nuts or more sliced bananas!

Delicious and Very Healthy!!

Saturday, September 27, 2014

100th Post: Rosh Hashanah Apricot Glazed Corned Beef (Fabulous and Delicious)

Happy 100th blog post to me!! I cannot believe that I shared 99 recipes. This is my 100th post. I still remember when I decided to start a blog back in 2012. The first night I think I shared about 15 recipes. I was so excited. I just kept posting and posting. Then I hit a lul and stopped posting or only posted every now and then. I am really trying to get my traffic up on my blog. I admire so much - her blog is what inspired me to start a blog. She shares recipes and one thing about her blog is that she basically shares the same recipe but changes the method. She shows you how you make 1 cake but by adding one or two differences you can an entire new recipe and taste. Love it! Thank you to everyone who has commented on my blog over the last 2 years and thank you to everyone will post. Please share my blog with all your family, friends, neighbors, co-workers and anyone you know!

This is Rosh Hashanah (Jewish New Year) recipe. I made this for the first night of the holiday. My family was having a family of 4 plus the 4 of us (mom, dad, me and grandfather). I got 4 1/2 pounds of meat (expensive!) and we had a ton of other food. And before I give you the amazing recipe I will just we only had 3 small slices left over!! It was that good.

One thing you will start to notice is that not all my recipes will be "healthie foodie" approved. Lots of recipes are just too amazing to make them perfectly diet healthy. We only live once, after all!!

Apricot Glazed Corned Beef
4 1/2 pounds of corn beef
1 cup of water
1 cup of apricot preserves
1 squeeze of Dijon mustard
1/4 cup of light brown sugar
2 tbsp. low sodium soy sauce

Preheat oven at 350
1. place corn beef in a large baking dish - pour 1 cup of water over it and cover tightly with aluminum foil
2. bake in oven at 350 for 2 hours
3. mix the ingredients of apricot preserves, Dijon mustard, brown sugar, soy sauce very WELL
4. pour mixture over corned beef and make sure it all nice and absorbed in the mixture
5. bake an additional uncovered for 30 minutes

(nice when served with my)
Strawberry Mango Salad - found in the salad tab
Baked Squash w/ Brown Sugar - found in the squash tab

Serve warm - drizzling with the marinate from the pan!!

Monday, September 1, 2014

Pumpkin Ice Cream Cookies

It's almost fall! I love fall. I love the smell of freshly sharpened pencils. I love the smell of a new notebook. I love new folders and I love how everything is starting fresh. I love when the leaves change colors. I love Thanksgiving. I love Halloween - I love seeing all the cute kids in their adorable costumes. And if you're team is in playoffs - fall is a great time of year. Go Braves!! And when I was a kid and used to watch all those teenage shows, I loved the season premiers after a summer of re-runs. You see fall is a really fun time of year. Don't you think? In honor of fall I thought I would post a yummy fall dish - that still has a speck of summer in it.

Saying goodbye to summer and hello fall...Labor Day Weekend Special!

So fall is all about pumpkins! And summer is all about ice cream. So why not combine the two?!!

Pumpkin Ice Cream Cookies
1/2 cup of brown sugar
1/2 cup of white sugar
1 cup of pumpkin puree
1 egg
1 cup of oatmeal
1 cup of whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 cup of raisins
1/2 cup of melted butter
Ben and Jerry's Vanilla Caramel Frozen Yogurt

1. Mix your dry ingredients together: flour, sugars, oatmeal, cinnamon, baking soda and salt
2. Then mix in your wet ingredients: egg, butter and pumpkin and raisins
3. Cover and place in fridge for 1 hour
4. Preheat oven to 375 - form cookie dough into round 3 inch cookies and bake for 20 minutes - let cool. During this time you should take out your frozen yogurt and allow it to soften. Once they're easy to handle and the ice cream is softened put a scoop on a cookie and then take another cookie and place on top.
5. Wrap each sandwich in saran wrap and place in freezer for at least 3 hours.

When you're ready for eat it take it out and Enjoy a delicious fall/summer treat- guilt free! 

Sunday, August 24, 2014

White Bean Chicken Chili

If you haven't yet tried my traditional chili you're missing out. It is a huge hit at my house. Everyone loves it! It's super healthy and super easy to make.

Therefore after having so much success with the first one I decided to create a white bean chili with chicken instead of soy. And well it was incredible. I promise you that you'll love it. Again very easy to make. Not too many ingredients and very healthy. I approve this recipe.

White Bean Chili
1 3 lbs. package of white chicken breast
15 oz. can of red kidney beans
15 oz white beans
8 oz. canned corn
1 celery stalk
1 carrot 
1 green onion
1 cup of vegetable broth
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/2 tsp. chili powder
1 tbsp. fresh cilantro

1. clean the chicken and pack try
2. cook in oven at 350 for 25 minutes - allow it to cool enough to handle (20 minutes is fine)
3. chop the celery and carrots
3. bring the vegetable broth to a simmer and add in the celery and carrots - until they soften
4. slice/shred the chicken into thin strips 
5. add in chicken, beans and corn and stir 
6. then add in spices and cilantro. continue to mix in until it has a nice thick consistency
7. add in the salt and stir again and bring to simmer

It is best served with crackers :)
Serve Up!

Sunday, August 17, 2014

Strawberry Glazed Salmon and Spring Salad

This is one of my favorite recipes. It has summer written all over it. It's so light, so healthy and so fun. I promise you are going to beyond love it. I made it from my mother and father and they raved about it. They couldn't get enough of it. If you're family doesn't like it, I promise you a full refund - LOL...Get ready for your mouth to go crazy for goodness.

Strawberry Glazed Salmon and Spring Salad
1 package of spring mix salad
1 can of mandarin oranges
handful of dried cranberries

Salad Dressing:
2 tbsp. vegetable oil
3 tbsp. balsamic vinegar
1/4 tsp. lemon
2 tbsp. sugar

Strawberry Glazed Salmon
3 - 3 oz. salmon fillets
1/2 cup strawberry preserves
2 tbsp. Dijon mustard
squirt of lemon
dash of onion salt
1/4 c. soy sauce

1. Mix the glaze together
2. clean the fish and allow it to marinate for 30-60 minutes
3. preheat oven to 350 and bake for 30 minutes
(while it is cooking)
4. put the oranges and dried cranberries on top of the salad
5. then mix it with the dressing

Serve Salmon and Salad on a plate and Enjoy!!

Thursday, July 31, 2014

Mexican Stuffed Pasta Shells

This recipe I made a while ago. The first I made this it was after a long hot day. We had been at work all day and working with kids in the hot sun. I work at a soccer camp where I coach little kiddos all day. It's fun but very tiring. After a long day this meal hits the spot. It isn't super healthy but it's just mediocre. Each serving is about 300 calories. Enjoy!

Mexican Stuffed Pasta Shells
1 pound of whole wheat pasta shells
1 cup of organic marinara tomato sauce
1 package of Morning Star crumbles
1/2 tsp. of garlic powder
1/2 tsp. onion powder
15 oz. can of black beans
15 oz. can corn
8 oz can of black olives
2 tbsp. fresh parsley
A couple of dollops of sour cream
2 cups of shredded cheddar cheese
1 tomato (seeded and chopped)

1. Cook the whole shells until Al Dente (6 minutes)
2. Set aside and let cool - while it is cooling:(Preheat oven 350)
- heat the Morning Star with the tomato sauce and once the sauce is room temp. add the garlic powder and onion powder and then add in the black beans, chopped tomato and corn.
- place the shells in pan and put 2 tbsp. of the bean mixture in each shell. Then add olives to each shell. Cover the shells with cheese.
3. Put in oven for 40 minutes. Garnish with parsley and sour cream

Serve and Enjoy! (Serves 6)

Sunday, July 27, 2014

Turkey Sauce and Angel Hair Pasta

This is an excellent recipe. I know you will love! It has less 3 grams of fat in the entire dish (which means each serving has about 1/4 gram) It is filling and very healthy!

Turkey Sauce and Angel Hair Pasta
2 pounds ground 100% lean turkey
1 large egg
1 tsp. onion powder
1 tsp. garlic salt
1/2 cup of uncooked oatmeal
2 plum tomatoes (pitted and chopped)
1 tbsp. fresh basil
2 cups of tomato sauce (NOT marinara but regular tomato sauce)
dash of oregano, dash of salt, dash of pepper
1 pound of whole wheat angel hair pasta

1. mix the ground turkey with egg, oatmeal, onion powder, garlic - pat it down like you would for meatloaf in a flat pan
2. bake in oven at 375 for 40 minutes
3. take it out immediately after it is done and mush (the warmer it is the easier it will be to mush)
4. add the chopped tomatoes, fresh basil, dash of spices (oregano, salt, pepper) and tomato sauce to the ground turkey and mix well - warm on stove and then set aside
5. boil water, once water comes to a boil pour the angel hair pasta in - cook for 6 minutes (angel hair pasta cooks quicker than other pastas)
6. place angel hair on plate and pour over sauce


Sunday, July 13, 2014

Bery Berry Smoothie

So it's summer time and what is better than a cold milkshake? A smoking body. That is what is better, a smoking body. But then I ask you is it worth it to through the entire summer without a milkshake? No! We want both. Try this amazing smoothie that will truthfully leave thinking you had a milkshake and you will keep your fit body. I made this for my family and they loved it AND I know that you will too!!

Bery Berry Smoothie
6 oz. nonfat plain Greek yogurt (80 calories)
1 c. frozen berries (blueberries and strawberries
1/2 c. crushed ice
1 tbsp. honey
1 tbsp. natural peanut butter
2 splashes of vanilla almond soy milk

In a blender mix all the ingredients together and enjoy! Yup, that's it!

Tuesday, July 1, 2014

Pesto and Cheese Bake

Okay so this is new recipe and the first recipe I am posting that hasn't been tried and tested but I know you still love it. Please leave your comments below!

Pesto and Cheese Bake
1 pound of whole wheat baked ziti noodles
2 pounds of shredded mozzarella cheese
1 cup of fat free cottage cheese
1/2 cup of Parmesan cheese
1 1/2 cups of fresh basil
2 tbsp. of olive oil
1/4 tsp. garlic powder

Preheat oven to 350
1. Cook the pasta until it is al dente (about 7 minutes)
2. while the pasta is cooking chop the basil and put in a blender with the oil - and blend until smooth.
3. add in the garlic powder and mix well with a spoon
4. mix the pasta with the pesto (basil) sauce
5. then mix the cottage cheese and cheese together and then mix it with the pasta
6. place in oven and bake for 40 minutes. then sprinkle the Parmesan cheese and bake for an additional 10 minutes.
7. serve immediately!

Monday, June 30, 2014

Apple Cookie Slices

So I was busy pinning and looking for recipes to pin and I found this amazingly cute recipe. I love it because you can alter it to your taste and personal nutritional needs. I found it on I highly recommend you going to her site - she's got lots of cute recipe ideas. I made this for my mom and she loved it. She thought they were so yummy!!

Apple Cookie Slices (Serves 2)
2 apples
4 tbsp. natural peanut butter (or use Nutella, soy butter, almond butter or caramel butter)
chopped peanuts
chopped pecans
sliced pecans (chopped)
chopped cashews
chocolate minis or peanut butter minis

1. slice the apples by the core
2. spread the peanut butter, nutella, or any of the spreads that you used
3. then put the chopped toppings



Wednesday, June 25, 2014

Italian Arugula Salad

So this salad recipe I really cannot take full credit for. It isn't exactly my recipe. I got this wonderful salad recipe from Real Housewife New Jersey star, Teresa Guidice's cookbook, Fabulcious. It is a really good cookbook, by the way. She has a lot of excellent recipes. Many of them of I tweeked to fit my personal needs and goals. However, the basis of them are great. This salad that I am sharing with you is so easy. And I know I say all my recipes are easy, but this one really is!

Italian Arugula Salad

2 bags of Arugula Salad
1 pint of cherry tomatoes (washed and sliced in half)
Olive Oil
Lemon Juice
Parmesan Cheese

1. slice the cherry tomatoes in half and mix with Arugula salad
2. drizzle with olive oil, lemon juice and Parmesan cheese

Serve and Enjoy!!

(You see I told you it was easy!)

Sunday, June 8, 2014

Cream of Carrot Soup

Okay this recipe is not exactly spring or summer friendly but it is still very good and if you have with a nice garden salad topped with cherry tomatoes, yellow peppers, cucumbers and onions it will give it that spring/summer feel. This recipe is quite simple and shouldn't be too overwhelming.

Cream of Carrot Soup

6 large fresh carrots or 24 baby carrots
3 cups of vegetable broth
2 medium white potatoes
1/2 cup of non fat cream
1/2 tsp. onion and garlic powder mixture
1/2 tsp. cumin
1/2 tsp. paprika
1/2 cup water
1 cup of garlic onion croutons

1. Peel the potatoes and carrots
2. cut them into chunks and put them into the vegetable broth and water
3. allow them to simmer for 25 minutes and then puree it in a blender
4. add the spices and the cream and stir well
5. serve with garlic onion croutons

Sunday, June 1, 2014

Healthiest Pasta Salad

I know that pasta gets a bad reputation. I hear it all - filled with carbs, high in fat (which by the way isn't even true!) and filled with empty calories. Well some of this is true if you buy the white flour pasta and add lots of cheese, sauce, meat and fattening oils. But if done correctly it actually can be not only not bad for you but actually good for you and very, very healthy!

Healthiest Pasta Salad
1 pound of veggie Ronzoni tri color pasta curly
1 pound of whole grain Ronzoni pasta curly
1 head of broccoli
1 head of cauliflower
1 can of black olives
1 cup of fresh cooked corn
4 large carrots
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 tbsp. of low fat olive oil enhanced mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. Jane's Crazy mixed up salt
1 packet of Equal

1. cook each of the pasta separately - cook them each for 10 minutes
2. mix them together and let them cool while you cook the veggies
3. clean and cut the broccoli into florets and cook in boiling water until al dente (about 3 minutes)
4. clean and cut the cauliflower into florets and cook in boiling water until al dente (about 3 minutes)
5. cut the carrots into 1 1/2 inch thick pieces and cook in boiling water until al dente (about 3 minutes)
For each of these vegetables you will want to pat down and dry to make sure the water is out.
6. cook the corn and the cut kernels off the cob
7. add the corn, broccoli, cauliflower, carrots into the pasta
8. slice the olives into thirds and then combine them with your pasta- mix it all well. Add in onion and garlic powder. Let sit while you make the dressing

9. mix the mayo, balsamic, red wine, Jane's crazy salt and equal together. Toss into salad and mix well. Allow to sit in fridge and marinate for at least an hour - preferably 3-4 hours.

Serve and Enjoy!

Monday, May 19, 2014

Happy Memorial Day

So I am sure you are all getting ready for your BBQs with all your family and friends. So this post will be dedicated to all things BBQ. I am going to include 3 burger recipes, 3 side recipes and 3 dessert recipes. They're all healthy, so you can have all the recipes and not feel bad at all. So eat up!

Salmon Burger
16 oz. can salmon
1 cup of whole wheat panko bread crumbs
dried parsley
tsp. dijon mustard + another tbsp.
2 extra large eggs
1 tsp. mayo
dash of onion powder

whole grain bun

1. crush the salmon
2. beat the eggs
3. mix all remaining ingredients
4. with your hands form 3 nice sized burgers
5. heat the skillet with olive oil and cook on each side for 5 minutes - flipping every now and then
6. serve with whole grain bun, lettuce, tomato and dijon mustard

Turkey Burger
1 package of ground lean turkey
1 egg
3/4 cup of oatmeal
dash of onion powder

Preheat oven to 350*
1. mash the ground turkey
2. mix in an egg, onion powder and oatmeal
3. form the turkey mixture in hamburger patties
4. bake in oven for 50 minutes

Serve with a condiment of your choice on whole wheat hamburger bun

Veggie Burger
4 Morning Star veggie burgers
4 slices of tomatoes
4 slices of lettuce
4 slices of red onions
mustard and mayo mixture
whole wheat bun

1. Follow the boxed directions for the veggie burgers
2. Serve with sliced tomatoes, lettuce and purple onions
3. spread low fat mayo on one side of the bun and the mustard on the side of the bun

Serve and Enjoy!

Sunday, May 18, 2014

Mango Gazpacho Soup

I made this tonight for the first time for my parents. My dad's comment was "I can't eat this anymore because if I do then it will be gone and I won't have anymore to eat". My mom said "you should share this on your blog or maybe not, try selling the recipe". Well I guess from both comments you can tell that you're going to love it. This recipe is so easy and so healthy. It's super low in calories, low fat and basically just fruits and vegetables. Here's the recipe:

Mango Gazpacho Soup
1 medium mango
1/2 red pepper
1/2 large cucumber
1 cup + 2 tbsp. of orange juice
1/4 tsp. garlic powder
1/2 tsp. onion powder
3 tbsp. fresh cilantro
1 lime
1 tsp. olive oil

1. cut the mango into 1 inch chunks
2. dice the the cucumber, red pepper
3. put into blender and add in spices, juice, cilantro and olive oil
4. blend well
5. add in a few extra chunks of mango

Serve and Enjoy!

Sunday, April 20, 2014

Healthy Tips from the Healthie Foodie

This post I decided to dedicate to healthy swaps, healthy tips and some overall eating and cooking advice.

Healthy Swaps #1
Don't use vegetable oil unless you feel you absolutely need it...Instead swap it for coconut oil. Coconut oil. Coconut oil and vegetable oil are both high in saturated fats; and while saturated fats are not the healthiest fat, they are natural and should be somewhat part of your diet. I am not saying to overload with coconut oil, but when you're baking or frying something try to use the coconut oil - not only is better for you but it smells a lot better and add some extra flavor to your cooking. 

Here are some coconut oil health benefits:
1) It can help reduce your cholesterol because it has a special type of saturated fat in it called lauric acid, which increases your HDL - good cholesterol
2) It has a powerful antioxidant action in our body. This means it helps stop the unhealthy fats and such from doing damage to our body and thus help slow down the aging process
3) It adds volume and strength to your hair and nails
4) It also been shown in many studies, that coconut oil helps fight belly fat.

In addition to cooking with it you can also wrap it in your hair after you shower. It adds volume and strength even when applied externally.

Healthy Swap #2
Don't use mayo unless you have to...instead use olive oil enhanced low fat mayo or avocado. Just mash an avocado add some lemon juice and mix it right in with your tuna or egg salad or spread in your bread before you put on your meat or cheese. Mayo has basically no nutritional value whatsoever. Avocado on the other hand has a so much to offer. While I know avocados are high in calorie and high in fat - they're natural and only have the good fats. 

Here are some avocado health benefits:
(1) Did you know that mayo has about 1 gram of protein and an avocado has 4 grams?
(2) Avocados are an excellent source of potassium, vitamin K, vitamin C, vitamin E and Vitamin B, they also have loads and fiber. One avocado has 11 grams of fiber- compared to 1 tbsp. of mayo which has 0.
(3) Avocados can help lower your cholesterol, control your blood pressure and they have been show to help fight against cancer

One tip, avocados are super healthy with so many health benefits. But like anything should be consumed in moderation. I still believe that using light olive oil enhanced based mayo is okay some of the time. My advice is half the time use avocado and half the time use the mayo. 

Healthy Swap #3
When making something like baked ziti or lasagna - stay away from the ricotta cheese. And when I say away I mean FAR, FAR away. Ricotta cheese adds absolutely nothing to your dish. It's loaded in fat and calories and not the good kind. Assuming you're already using mozzarella cheese - why do you need more fat? Even if you the skim kind - it's still a poor choice. Instead use fat free cottage cheese. Cottage cheese has more protein in it and it is so much healthier for you.
For one serving of ricotta cheese you get about 200 calories....For one serving of cottage cheese you get about 80 calories. You do the math! You just saved a whopping 120 calories!! 

(1) Cottage cheese has 11 grams of protein
(2) It also has high levels of calcium - which is very good for your bones, hair and nails
(3) Cottage cheese has also been linked to weight loss

Healthy Swap #4
Oats for bread crumbs! When you're making turkey meatballs, turkey meatloaf, turkey burgers or regular burgers - Also go for the oats not the bread crumbs. If you insist though on using bread crumbs (make sure it's natural and whole wheat). 

Why use oats instead?
(1) They're high in fiber
(2) Lower in calorie
(3) Whole Grain
(4) Natural
(5) Packed with vitamins and minerals - iron, Vitamin B and have lots of good fiber

Healthy Swap #5
Skip the sugar and use natural unsweetened applesauce. 

I am not really sure this needs to explained. Applesauce is natural - has only apples (nature's candy) and water. You don't need to do this every time. But like I said with the avocado- try to do it half the time. 

Friday, April 18, 2014

Caramel Nut Bars

So this recipe is by no means healthy except for the fact that it has nuts which have lots of good protein. And the caramel is homemade - so you might say it is natural. But besides for that it isn't healthy, it is not low in calorie and it may leave you feeling a bit guilty. But it will also leave you feeling satisfied, feeling in love with this recipe and feeling like you want more. In this recipe my motto is to love a little. Counts you licks...not your calories! Enjoy!!

Caramel Nut Bars
1 cup of cashew halves
1 cup of crushed almonds
1 cup of salted peanuts
1 cup of pretzel thins crushed
1 cup of crushed graham crackers
2 tbsp. honey
dash of cinnamon
1 cup of sugar
1/2 cup of half and half cream
6 tbsp. on unsalted butter
dash of salt

Add Chocolate (optional)
6 oz of semi sweet chocolate chips
1 tbsp of butter (melted)

1. mix your cashew halves, crushed almonds, peanuts and pretzel thins together - set aside
2. in a medium saucepan pour 1 cup of sugar and continually stir until it turns in a dark brown
3. add in the butter and slowly allow it to melt into the sugar
4. add in the salt and cream and continue to stir until it becomes a thick brown cream
5. set aside for it to sit for 2 minutes - use immediately. You can though store it for up to 1-2 weeks but make sure that you reheat it before you use it.

6. place the crushed graham crackers down on top of a baking dish or wax paper.
7. pour the caramel on top and then add the crushed nuts - don't worry if they mix together or not.
8. cover and place in freezer for 1 hour
9. in a medium sauce pan melt semi sweet chocolate chips with 1 tbsp. of melted butter
10. drizzle the chocolate over the nuts
11. allow it to thaw and for the chocolate to dry - about 30 minutes.

Serve! I know it isn't really that healthy but I promise you it will be tasty.

Thursday, April 17, 2014

Matza Tuna Ziti

I created this amazing recipe whewatn I was planning to make matza brie with an whole box of matza but ended up only needing 1/2 the box. I didn't know what to do with the other half of crushed matza. It was then that I came up with making tuna matza ziti. On Passover, Jewish people are not allowed to eat bread in any form. We can only eat matza. This recipe is very tasty. It kosher for Passover. But I promise you that even if you are not Jewish and aren't required to eat matza you will love this!!

1/2 box of crushed matza
2 eggs
2 cans of tuna
2 tbsp. of light mayo
1/2 onion
2 cups of shredded or sliced mozzarella cheese

1. mix the matza with egg
2. place half the egg/matza mixture into a baking dish
3. place 1 can of tuna down on top of the egg/matza mixture
4. sprinkle a layer of the mozzarella cheese
5. repeat
6. slice onions and place on top of final layer of cheese
7. bake in oven at 350 for 35 minutes

Serve and Enjoy! I am sorry but I don't have a photo of this one. :)

Summer Spinach and Beet Salad

This recipe I created because I was trying to use 3 cans of beets that was in my house. My mom buys things a lot without any purpose for them. I truly hate having left overs or things being unused or with no purpose. So with some web searching, some alternations and little creative thinking I cam up with this healthy and delicious recipe. Enjoy!!

2 cups of fresh baby spinach
1 15 oz. can of beets (sliced- not grated)
1 8 oz. can of mandarin oranges
1 cup of sliced feta

2 tbsp. of light olive oil
1 tsp. of red wine vinegar
1 tsp. of tarragon vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar

1. place the spinach on a plate and then in any order drizzle each ingredient on
2. Mix the dressing ingredients together and pour over salad

Serve immediately.
Serving Size: 2

Sunday, April 13, 2014

Broccoli Mango Grape Salad

This is a very popular salad in my house. It goes extra well in baked BBQ Salmon (recipe to follow). It's pretty simple. The dressing is a little annoying and cutting up the mango is also kind of annoying. But I promise you it's totally worth it. You will absolutely love it!

Broccoli Mango Grape Salad
2 heads of broccoli
1 mango 
1 cup of grapes
1/2 cup of light mayo
2 tbsp. red wine vinegar
1 tbsp. vegetable oil
1/2 tsp. onion powder
1/2 tsp. Jane's Crazy salt
1/2 packet of Equal

1. steam the broccoli until a little soft but still firm
2. cut the grapes in half
3. cut the mango into 1/2 inch chunks
4. pat the broccoli dry and then add in the mango and grapes
5. mix the mayo, red wine vinegar, vegetable oil, Jane's Crazy, onion powder and equal
6. marinate in fridge for at least 30 minutes
7. serve and enjoy!!

BBQ Salmon
4 oz. salmon florets
BBQ sauce

Coat the salmon with BBQ sauce and bake at 350 for 30 minutes


Sunday, March 30, 2014

Spaghetti Squash and Light Tomato Sauce

So my old next door neighbor had a vegetable garden and was always giving us vegetables that we truthfully had no use for. Of course we're a super healthy family and cook healthy most of the time but we are also just a family of 3 - so seriously how many veggies can one person eat? One time she dropped off some summer squash and I remember my mom saying to me "can you figure out to use this?". And sure enough I did. I came up with making spaghetti and then after the fact I found out it actually is a real recipe. I'll share with you what I made that day back in July of 2011. Now I make it as one of my go-to recipes.

Spaghetti Squash and Light Tomato Sauce
1 summer spaghetti squash
garlic and onion salt mixture
light tomato sauce

1. boil water
2. peel the squash into thin like spaghetti strips
3. boil it for about 3-4 minutes and then drain well - making sure it is fully dry
4. add in garlic/onion salt mixture (dash of each)
5. pour in sauce - about 1/4 cup and reheat or serve cold. 

Oven Roasted Asparagus

So I was in the mood to make a new vegetable dish and couldn't think of what vegetable to make. I thought and thought and then remembered that it had been about a billion years since I made asparagus - okay not a billion, I had actually never made it before. I searched for different recipes and from all of them came up with a pretty good one. It's super healthy and super tasty at the same time!

Oven Roasted Asparagus
1 pound of asparagus (cut of ends)
olive oil
Parmesan Cheese

1. Preheat oven to 425
2. cut ends off asparagus and rinse them well
3. pour about 2 tbsp. of olive oil on asparagus
4. then sprinkle about a tsp. or so of salt and about 4 tbsp. or so of Parmesan cheese.
5. mix it all together
6. bake in oven for 15 minutes

Serve and Enjoy!

(Serve 2-3 people)

Sunday, February 16, 2014

Apple Sauce (low fat) Cake

So I know what you are thinking - "low fat apple cake, yes I can have my cake and eat it too...but fat free it probably tastes like dog food because if it is low fat it can't be all that good". WRONG! This cake is actually one of the best cakes ever. I swear you will love it and won't even be able to tell that it is healthy...I made this for my mom one time and she raved about it for days...she normally just raves about it for the night she eats it and then moves on - it's just not her personality to rave globally.

Apple Sauce (low fat) Cake
2 cups of natural fat free apple sauce
1 cup white sugar
1/2 cup chopped nuts
1/2 cup raisins
1 1/4 cups of whole wheat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
2 eggs

Preheat oven to 3508
1. Mix all the dry ingredients
2. Then add in the apple sauce and eggs
3. Then add in raisins and chopped nuts - whatever you like
4. Stir well and place in a greased pan and bake for 40 minutes

Serve as is and enjoy!! - Good at room temp, cold or warm.

Thursday, February 13, 2014

Real Carrot Cookies

"Real Carrot Cookies" are an excellent choice for someone who wants something sweet but still get some health benefits along the way. I made this for my mom's birthday and both and she and my dad loved, loved, loved it. They thought it was incredible! They raved and raved about it that night and then a few days later. To quote my dad "the best cookies he's ever had" and let me tell you in his 62 years on earth he has his fair share of cookies. I promise that you will love these and so will everyone else that you make them for. Enjoy!

Real Carrot Cookies
6 tbsp. melted butter
1/2 cup of white sugar
1/2 cup of light brown sugar
2 eggs
1 cup flour
dash of salt
1/2 cup of quick or old fashioned oats
2 cups shredded carrots
1 tsp. cinnamon
1/2 tsp. baking powder
3/4 tsp. baking soda
your favorite frosting

Preheat oven to 350
1. mix the flour, sugar, cinnamon, salt and baking powder together
2. add in the eggs and melted butter and mix well
3. then add in the grated carrots
4. bake in oven for 25 minutes
5. let cool for 15 minutes before serving

Serve with your favorite frosting

Wednesday, January 29, 2014

Super Bowl Menu

The Super Bowl is an American tradition. Everyone watches the Super Bowl - or at least goes to a party. So whether you're into the commercials, the game or both - everyone wants something good to eat. But with all the choices and all the extra calories consumed it is important that we make each dish health conscious so you don't have to deprive yourself of anyone of the many fabulous dips.

Mexican Layer Dip w/ Blue Corn Chips
1 can of baked beans
1 bag of cheddar shredded cheese
1 cup of romaine lettuce
1 tomato chopped
1 can of black olives- sliced
1 tbsp. of Russian dressing
Blue corn chips

1. mash the beans and mix with dressing - spread on plate
2. add the lettuce, then tomatoes, then cheese and then the olives
3. serve with chips and enjoy!

Veggies and Avocado Dip
Cherry Tomatoes
Baby Carrots
Red Pepper Slices
3 Avocados
1 tsp. lemon juice
1/4 tsp. garlic and onion powder

1. Mash the avocados and add some lemon juice and the garlic and onion powder
2. cut the vegetables into nice bite size pieces and arrange nicely on a platter (organize each veggie together)
3. put the avocado dip in the middle and serve!

Football Sliders (makes 3)
6 slices of pumpernickel bread
2 cans of chunk tuna in water
2 tbsp. mayo
2 slices of lettuce
3 string cheeses

1.make tuna salad
2. cut the pumpernickel bread into diamond shapes
3. add the tuna and and lettuce
4. peel the string cheeses and place on bread to make it look like the threads

Serve and Enjoy! (This year will be my first time making this so I'll post a picture later)

Every party needs a dessert....but since you're probably full from the nice but not too filling dinner have something healthy and sweet while they're handing out the rings and the winning quarterback is saying
"I'm going to Disney World!!!"

1. fruit skewers (any fruit is fine)
2. cookie ingredients
3. Nutella

3. vanilla mini tube frosting

1 cup of softened unsalted butter
1 cup of sugar
2 eggs
1 tsp. vanilla
3 cups of whole wheat flour
1 tsp. baking soda

1. mix all dry and wet ingredients together
2. use a cookie cutter to cut them like mini footballs
3. bake at 350 for 20 minutes
4. allow them to cool
5. spread the Nutella on the cookies and then use the frosting tube to create the threads.


 May the best team win!