Princeton Cafe Sandwich

Okay so I when I made this the first thing that came out of my mother's mouth was: "I feel like I'm at a cafe in downtown Princeton". That was when I decided to name this sandwich the Princeton Cafe Sandwich. It is elegant, simple, tasty and of course healthy.

Princeton Cafe Sandwich

4 slices of Arnold select 70 calorie per slice bread
4 slices of low fat mozzarella cheese

spinach (from the bag in the salad aisle) - about 2 handfuls
dash of garlic powder
dash of dried oregano
dash of dried basil
4 slices of beef steak (they're the best!) tomatoes
1 tbsp. of butter

1. spread 1 tbsp. equally distributed among the four slices of bread - each on only 1 side
2. spray your pan with Pam and preheat it for about 1 minute
3. in a convection oven put the 4 slices of tomato on high for about 2-3 minutes
3. lay 2 slices of bread butter side down
4. place 1 slice of cheese on each piece of bread
5. then place 2 slices of tomatoes on each slice of bread
6. sprinkle the tomato with the garlic, oregano and basil
7. then take a handful of the spinach and place that on top of the tomato
8. place the 2nd slice of cheese on top of the spinach and then take the bread (butter side UP) and place that on the cheese.
9. press down hard with your spatula - cook for 3 minutes and then turn over and cook another 3 minutes. Turn the sandwich over again 2-3 times until the bread looks nice and toasty brown.
Serve and Eat Up!!

Spaghetti and Meatballs

Most people (well I think all) like spaghetti and meatballs. It is that classic dinner that your mom makes, but that grandma makes better. :) The warmth and love of meatballs with spaghetti and the love that goes into making it always makes us feel so wonderful and loved inside. I don't think anyone should deprive themselves of eating this classic dinner. I think the whole family- brother, sister, dad, mom, grandma, grandpa should all enjoy this dinner, but only the healthy way. Did you know that meatballs can nearly 500 calories in just a serving? Crazy right? And then if you add in the spaghetti and the sauce you may be topping at over 800 calories total- too much if you ask me. And then if you have a little extra your coming in at about 1200 calories and that is just dinner! I am assuming you ate breakfast, lunch and maybe a snack that day, right?

Here is a better version of this classic dinner- it is tasty and saves the calories.

Lean Mean Turkey Meatballs
1/2 onion chopped
1/4 tsp. of salt (or more if you like)
1 tsp. of coconut oil
1 organic eggs
3/4 cup of oatmeal
1 pound of ground lean turkey
1 8oz. can Red Pack tomato sauce (red pack is the best and purest)
Pasta - whatever kind you like although I like to use Ronzoni Veggie Delight Pasta 

1. beat the egg
2. mush the turkey and then add it to the egg
3. add in the salt, oatmeal, onion and salt and mix
4. in a large skillet add the coconut oil and heat
5. with a spoon or your hand form 2 inch balls and place them on the skillet and cook about 2 minutes until it is coated well - keep repeating until the entire mixture is gone
6. in a crock pot place all the turkey meatballs into the pot and pour the sauce over stir. cook for about 7 hours, turning it to high and then back down throughout the day. If you're going be to out for then 2 hours don't keep on to prevent from burning.
7. before you're ready to serve- boil a pot of water and when it comes to a boil pour Ronzoni Veggie spaghetti and cook for 8 minutes stirring occasionally.
8. once the pasta is done drain in a colander.
9. add some tomato sauce and then add the turkey meatballs.

Serve and enjoy!

By the way you just saved a ton of calories but added a lot of taste!!! :)
 

Veggie Egg Omelet

Okay so this is one recipe I have meaning to post for a while, but I feel that until I have 100% perfected it, I should not post it and expect others to do so as well. Making an omelet without a special omelet pan is really hard and tedious at first but once you have a few trial and error you soon realize that is quite simple.

Veggie Egg Omelet (serves 4)
10 eggs
2 cups of fresh raw spinach
1/2 tomato - chopped
2 tbsp. chopped onions
8 oz. can of mushrooms
olive oil - for cooking
salt - optional
dash of oregano 
4 serving of your favorite fruit

1. preheat a pan with olive oil and then add in the spinach
2. cook for about 1 1/2-2 minutes
3. then add in the canned mushrooms and onions and tomatoes
4. cook for another 1 1/2 -2 minutes
5. reserve in a bowl
6. beat the eggs and add a little more olive oil or Pam Spray to the pan
7. pour in 1/4 of the egg mixture and turn heat up to medium and allow to set until an air bubble starts to form in the eggs.
8. flip the egg over like a pancake (keeping it flat across the pan at all times- cook on second side for about 2 minutes flip again to make sure it is fully cooked
9. repeat for the rest of the egg mixture until you have 4 egg pancakes
10. scoop the cooked vegetable evenly onto each egg flat pancake and then with your hand cover the vegetable with the half the egg
11. sprinkle oregano over each omeelt
12. serve with a your favorite fruit on the side

yummy!! 

Veggie Egg Omelet Muffins

This recipe is an excellent recipe - you can make it for breakfast or dinner at home or you can make it for a brunch party. They're super simple! I'm going to give you a recipe for a larger gathering event though I only made it for dinner. So if you're just making it for your family (3-6 people) just cut it in half or 2/3.

Veggie Egg Omelet Muffin
8 organic cage free brown eggs
3 tbsp. of 1% low fat milk
1 cup of veggies- green pepper, spinach, tomatoes, red pepper, kale, mushrooms- whatever you like!!
1 cup of shredded mozzarella or swiss cheese
Salt to taste
Pepper to taste
Onion powder to taste

1. Preheat oven to 375*
2. Use Pam to green your muffin pan (if you're having a party/large gathering I suggest putting little muffin cups in the pan.
3. chop your vegetables up and fill each muffin pan up with half  way
4. beat the eggs and mix with the milk and cheese
5. pour the egg mixture over the vegetables
6. sprinkle with salt, pepper and onion powder
7. bake for 25-30 minutes
8. let it cool for 15 minutes and serve!!

Yummy!!

Triple Decker Grilled Cheese Sandwiches

Tonight's dinner is all about the sandwich! This past week on ABC's show The Taste was all about sandwiches. The challenge was to create a sandwich and the first thing I thought was "if I was there I'd win, hands down"! LOL. I like to pride myself is simple and healthy but very tasty. This one is packed with protein and calcium so if you're feeding little kids this is perfect. Cheese tends to get a bad reputation but because of it's fat content but if you eat it in moderation then there is nothing wrong with it. Here's the recipe:




Triple Decker Grilled Cheese Sandwich
4 slices of Arnold's whole wheat bread
3 slices of swiss cheese

3 slices of mozzarella cheese
3 slices of cheddar cheese

*optional - fresh basil

1. spray a pan with Pam
2. lay one slice of bread down and place each slice of cheese of top
3. then if you want lay 2 slices of fresh basil
4. play the next slice of bread on top- cook each side for 3 minutes
Repeat for second sandwich

Enjoy!

Pancakes Any Way

So normally pancakes tend to get a bad wrap. Why? Most likely because when they're eaten they are ordered from some diner that adds stuff we don't even want to know or because we use that boxed stuff that has so many chemicals and stuff we should never put in our body. Making pancakes homemade may seem daunting but in fact it is quite easy...it some ways easier. You will most likely have most of the ingredients at home and as long as you have 15 minutes then you can make healthy, easy, delicious, homemade pancakes!!

Pancakes Any Way
2 cups of whole wheat flour
4 tbsp. of sugar

3 tsp. of baking powder
1/4 tsp. salt
3 eggs
1 1/4 cups of 1% milk
1 cup of vegetable oil
 
Add: (pick 1)
2 cups of fresh blueberries
1 cup raisins
1 green apple - peeled and sliced thinly
1 cup of corn
1 banana chopped

1. mix the flour, sugar, baking powder and salt together
2. add in the oil, milk and eggs
3. stir well
4. add in your adding (I reccommend raisins or apples)
5. spray the pan and let it heat up for about 30 seconds
6. pour about 1/2  onto the pan and let it cook for 2-4 minutes on each side- until you start to see bubbles
7. repeat until done

Serve with strawberry jelly or honey.

Carrot Cake

Happy Birthday Mom! Tuesday is my mom's birthday and since I love to cook and bake it is a perfect time to make her, her favorite cake. When my parents got married in 1986 - their wedding cake was carrot cake- that shows how much she loves it. Some people might think carrot cake is a healthy food because it was the word 'carrot' in it, but actually it is not unless you make it with my recipe (the healthie way!)

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

Preheat oven to 350*

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 cool for 30 minutes before frosting it

Frosting:
You can buy it but then that adds a lot of unhealthy chemicals to your food.

Homemade Frosting
4oz of low fat cream cheese
1/2 cup of unsalted butter
1 cup of confectionery sugar

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy and then frost your cake.

Extra Ideas

1) Sprinkle the cake with ground peanuts or almonds or pecans to give it a crunchier taste

2) Buy orange frosting (yest I know it's not healthy but you have to live a little) and decorate it

3) Cake baby carrot sticks and make a decoration (ex: a flower)

Enjoy!

I'll post a photo on Tuesday night :)

5 Layer Dip

Happy Superbowl Sunday!! It's that time of year where people get out their 50 inch wide screen TVs, invite the friends and crack out the chips, fried foods and beer....Well there is a much healthier way to spend the day. A way where you will enjoy your food yet have it be healthy and lessen the guilt at the end of the game - you'll wake up Monday morning feel good about the night before even if your team doesn't win.

6 Layer Dip
1  tomato
1 cup of chopped romaine lettuce
1 15oz can of black olives (you won't need the whole can about 3/4 of it)
1 15oz can of baked beans
1 tbsp. of low fat Thousand Island dressing
1 cup of low fat shredded cheddar cheese
Your favorite kind of chips (I recommend blue chips or multi grain chips- it's the healthiest kind)

(the key is by the way ditch the sour cream!) 

1. drain the baked beans and mix it with the tbsp; of low fat dressing (spread it on a large plate making a thin layer)
2.  take the chopped the lettuce and sprinkle it over the baked beans
4.  chopped the tomato and then sprinkle it over the lettuce
4.  sprinkle the cheese over the tomato
5. take 3/4 of the can of the black olives - cut the olives into halves- sprinkle it over the cheese
6. serve with your favorite kind of chips and enjoy!!

Delicious Real Carrot Muffins

This recipe I thought of after eating my mom's amazing squash muffins. I thought I am sure carrots would be just as good as the squash. So I tried it and sure enough it was! This is a great dish because you can have it as a side with dinner as your starch or vegetable, although I suggest you don't count it as your veggie or if you add frosting to it it can made into your healthy dessert!
 
Delicious Real Carrot Muffins

1 1/3 cups grated raw carrots (its about 3 large carrots)
1/2 cup of apple juice
1 1/3 cups of whole wheat flour
3/4 cups of white sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup of vegetable oil
1 eggs
1/2 tsp. vanilla extract

1. preheat oven to 350*

2. mix the sugar, whole wheat flour, baking soda, baking powder, cinnamon and salt together.
3. then mix in the apple juice, carrots, egg, vegetable oil and vanilla.
4. mix well
5. lightly grease and flour 12 muffin pans
6. bake in a preheated oven at 350* for 30 minutes
7. let cool on racks for at least 30 minutes

Frosting- option for dessert
Buy cream cheese frosting or vanilla frosting or if you are like me and hate eating anything store bought you can make them at home- Here are the recipes:

Vanilla Frosting-
2 cups of confectionery sugar
1 tsp. vanilla
1/4 cup butter melted
2 tbsp. water

Cream Cheese Frosting (this is probably best with these muffins)
16oz of cream cheese softened
1/2 cup of butter melted
2 cups on confectionery sugar
1 heaping tsp. of vanilla extract

once the butter is melted and the cream cheese is softened just mix it all together and frost your muffin

Potato Cheddar Soup

Okay this recipe I am super excited to share. I promise you that you and the entire family will love it. I made it for my family and well...there are no left overs. It is pretty simple- there are about four steps to it but each one is quick and easy.

Potato Cheddar Soup
14oz vegetable broth
1 cup of cheddar cheese
4 medium white potatoes - peeled
1 cup of 1% milk
4 slices of onion chopped
3 celery stalks chopped
2 tbsp. of unsalted butter
dash of pepper
dash of paprika
dash of parsley (for garnish)
*alteration: add 1 small head of broccoli to the potatoes while your cooking 

1. dice the onion and celery (meanwhile let the butter melt in a saucepan)
2. place it into a sauce pan with the melted butter - allow it to soften (about 5 minutes)
3. while it is softening- peel the potatoes and cut into small chunks
4. place the potato chunks and pour the vegetable broth into the pot and bring to a boil. Once it is boiling cover the pot and bring the flame down and allow to simmer for 20-35 minutes (until the potato is softened)
5. pour the mixture into an blender and puree it
6. place back into a pot and add the pepper, paprika, milk and cheddar cheese and reheat until the cheese is melted.
7. pour soup into bowls and add parsley (fresh or dry) as a garnish

Atkins Vegetable Salad

This recipe is actually my grandmother's recipe. She used to be a patient of Dr. Atkins (yes the real one). She has always been on the Atkins diet (although she does eat carbs once and a while). I mean she is 88- who goes 50 some years without eating carbs. Now I think she's on the cookie diet..who knows?!
But this recipe is actually really, really tasty. I haven't anyone who doesn't like it.

Atkins Vegetable Salad
Medium head of broccoli
Medium head of cauliflower
1 1/2 cups of baby carrots

Dressing
1/2 packet of Equal
2 tbsp. of Olive Oil Enhanced Low Fat Mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
Jane's Crazy Salt (It is essential that you use this- You cannot substitute this- it will ruin the recipe)


1. soak the broccoli and carrots in salt water for 20 minutes (it is important to do that to get rid of the bugs)
2. cut the broccoli florets off and cook in a pot of water until it is softened- NOT too soft but cooked when it is still firm (about 8 minutes)
3. repeat the same thing with the cauliflower (cutting into florets) and carrots (baby carrots into 1/4s)
4. as soon as you finish cooking each vegetable drain well with a towel until all the water is out
5. pour all three vegetables into a bowl and pour the dressing over and stir well
6. allow it to marinate for at least 8 hours or overnight
7. add some more seasonal salt and stir and enjoy!!

Mushroom Chicken with Mashed Potatoes

This dish was actually inspired by a dish I saw at a Bar Mitzvah. They had this chicken with a creamy mushroom sauce and normally I don't eat mushrooms- I just don't like them very much, but this was tremendously good- I went up for seconds and then thirds! I sort of made up my own recipe since I didn't have the one they used but I promise you mine came out just as good!!! My entire family raved about it and said the worst part was that it had to end....So here you go!

Mushroom Chicken with Mashed Potatoes
6oz of boneless chicken legs or chicken breasts (both work fine) 
1 cup of heavy cream or non dairy creamer
4 tbsp. of unsalted butter or margarine
salt
pepper
olive oil
oregano
1/4 tsp. of onion powder
garlic clove
2 large russet potatoes
8oz can (or more if you like) of mushrooms 

1. boil water
2. clean the chicken
3. peel the potatoes and place into water once it boils  
4. put about a tbsp of live oil onto a large skillet and heat
5. place the chicken down and sprinkle with salt and pepper - cook each side for about 8-10 minutes turning over frequently until the chicken is fully cooked- Remove from heat
6. melt 3 tbsp. of butter/margarine then add some oregano, 1 clove of garlic (crushed) 1/4 tsp. onion powder and cream- stir until it is somewhat thick (about 7 minute)-
7. Add in the mushrooms (if you like more you can add 2 cans)
8. cut the chicken up and pour into cream and stir well- Reheat
9. by now the potatoes should be done- you want to remove them from the water and then mash them- add 1 tbsp. of unsalted butter or margarine and a a dash of salt
10. pour the creamy mushroom chicken blend on top of the potatoes and serve!

Delicious!

Banana Pops

So this is one recipe I can't personally vouch for but I do know that the people who I served it for really liked it. When I first thought of it I knew that it would look nice and probably sound good. I later found out that is a classic recipe, but nonetheless I am sharing it with all of you since it a fun treat made into a healthier one.


Banana Pops
6 bananas
2 cups of semi sweet chocolate (milk or dark what ever you like)
handful of crushed nuts (I recommend peanut nuts)

1. stick each banana with a popsicle stick
2. in a small microwave safe bowl melt the chocolate for 1 minute on high
3. dip the bananas covering them in chocolate 3/4 of the way
4. roll the chocolate covered bananas in the crushed nuts
4. place each banana on waxed paper and place in freezer for 3-4 hours
5. take out at least 15 minutes before serving.

   Note: if you don't like nuts you can always use sprinkes, crushed candy or granola 

This is perfect for kids- it is a way to get them to have fruit and nuts (which is a protein!) along with chocolate - something sweet and good for the heart.

Enjoy!!

Italian Pizza Sandwiches

This recipe I found when I was pinning. I'm sure you all know pinterest. I love it and I love to pin recipes! As soon I saw this one I knew this was healthie foodie worthy. The moistness of the bread and the hot melted cheese with just melt in your mouth and for sure only leave you wanting more.

Italian Pizza Sandwiches
1 package of shredded low fat mozzarella cheese
handful of fresh basil (rinsed)
1 plum tomato
1/2 loaf of fresh baked olive oil bread from bakery (save the rest for a rainy day of wine and cheese)
garlic salt

1. cut bread into 1 1/2 inch thick slices
2. lay bread out across a baking dish
3. rip the basil apart creating small peices
4. wash and slice the tomatoes and put in oven to dry for 10 minutes
5. once the tomatoes are done sprinkle some of the cheese on top of each slice of bread
6. then lay a slice of tomato on each slice of bread and a tbsp. of the chopped basil
7. sprinkle with the remaining cheese and sprinkle with garlic salt
8. bake in a preheated oven at 400* until cheese starts to melt (about 5-7 minutes)

Enjoy!! 

Thanksgiving Glazed Pumpkin Cookies

I hope everyone has a wonderful Thanksgiving. I wanted (desperately!!) to do a Thanksgiving post but I was so busy cooking that there just wasn't time. So I decided to share one very yummy recipe. I know most people have pumpkin pie at their table but to me, that's just boring. Everyone does pumpkin pie, right? That's why I make pumpkin glazed cookies. They're absolutely delicious, I promise. (Disclaimer: Some of it is not so "healthie" but it is Thanksgiving after all and you have to live a little, right?) Here is my amazing recipe:

Thanksgiving Glazed Pumpkin Cookies
Ingredients
2 1/2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 ts. ground netmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup I Can't Believe It's Not Butter
1 1/4 cup of white sugar
1/4 cup of Splenda
12 oz. canned pumpkin puree
2 large organic eggs
1 tsp. PURE vanilla extract
3/4 c. semi sweet chocolate chips (not healthy foodie)

Glaze (also not healthie foodie)
2 tbsp. butter
1/2 tsp. vanilla
1 c. powdered sugar
2 tbsp. fat free organic milk

1. preheat oven to 350
2. mix all the dry ingredients together: whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, white sugar, splenda
3. then add in the  I Can't Believe It's Not Butter, eggs, vanilla and pumpkin puree
4. mix well and add in semi sweet chips
5. grease a pan and with a spoon- spoon out the cookie dough onto baking dish- leave about 1 1/2 inches between each cookie
6. bake for 15-20 minutes or until a toothpick comes out clean
7. let cool (about 1 hour to be safe)
8. melt the butter and add in the confectionery sugar, vanilla and milk
9 mix and drizzle over the cookies. Let stand for about 30 minutes and serve

Note: You can always make the cookies the day before but makes sure you drizzle the glaze the day you plan to serve.

Yummy!

Moroccan Carrots

This recipe I've seen at restaurants and always thought it looked good. So I looked it up on the internet and found a recipe for it. It was amazing! Yes you could google it yourself but my version of the recipe is better. When my mom tried it she thought I had bought it- it was that good!

Moroccan Carrots

Ingredients 
5 carrots
4 heaping tbsp. of olive oil
1/2 tsp. garlic powder
2 tbsp. of lemon juice
1/2 tsp. + dash of salt
1/2 heaping tsp. of cumin
1/2 tsp. heaping tsp. of paprika
3 tbsp. of fresh parsley or 1/4 tsp. dry parsley

Directions
1. wash and peel the carrots and then cut into 2 inch thick slices 
2. bring a pot of water to boil and cook for about 15 minutes- until only a little soft 
3. mix the oil, garlic powder, lemon juice, salt, cumin and paprika togethr
4. pat the carrots dry with a paper towel and then add in the mixture
5. allow to marinate for at least 3 hours
6. before serving add the parsley

Enjoy!    

Wrap Party

Lunch time? What do you normally have? A sandwich? A salad? Soup? Too busy to eat anything? I feel you. Well a perfect change is a wrap. I know most of the time when people think of a wrap they think it's heavy and filling. They might associate with a lot calories since the wraps you get at a restaurant or the ones you may see at a party have about 220 calories and 45 grams of carbohydrates - and this is just in the wraps, then you have to think of all the fillings. Well my wraps are far from that. Here are four different wrap recipes- all of which you and anyone at your wrap party will love, love, love, love!!

You will always use Xtreme Wellness Wraps
(I like the tomato basil but they have spinach and regular as well)

Turkey and Pastrami Wrap
4 Xtreme Wellness Wraps
1 package of smoked fat free turkey deli
1 package of pastrami deli (cut off the fat trimmings)
1 large tomato
7 slices of lettuce
3 tbsp. of Helman's olive oil light mayo
2 1/2 tbsp. ketchup (Heinz without high  fructose corn syrup)

1. lay each wrap out on a plate
2. for each wrap take 4 slices of turkey and 4 slices of pastrami. fold them loosely and lay them on top of the other.
3. then cut the tomatoes in thin strips- place 6 slices on each wrap and then cut the lettuce into medium sized pieces and lay them on top.
4. mix the may and ketchup together and then scoop two scoops on each wrap- spreading it somewhat evenly.
5. then tightly roll the wraps. cut it diagonally
Serve and Enjoy!! 
 
Tuna Wraps
4 Xtreme Wellness Wraps
3 5oz cans of tuna (drained in water)
3 tbsp. of Helman's olive oil light mayo 
1 tomato 
7 slices of lettuce

1. lay each wrap on a plate
2. for each wrap put about 2 scoops of tuna
3. lay 2 slices of lettuce and 2 slices of tomato on each
4. then tightly roll the wraps and cut diagnoly

Flowery Basil Baked Chicken

Okay so this is a big hit over at my house. I wanted to make something from my Fabulicious cookbook (Real Housewife of New Jersey's Teresa Giudice's)  I found this recipe called Butterfly Basil Chicken with zucchinis- I am not a huge fan of zucchini so I decided to alter the recipe a little. Here is my version is different and very, very good. Here it is:

Flowery Basil Baked Chicken
6 chicken leg quarters (with the skin)
1/4 cup of extra virgin olive oil
handfull of FRESH basil- it must be fresh basil: I suggest buy it in the store and use the whole thing. Just 1 container of it should be fine.
1/4 tsp. pepper
1 heaping tsp. salt
1 heaping tbsp. balsamic vinegar

1. clean the chicken and pat dry
2. cut the basil finely, however not too finely
3. mix the olive oil with balsamic vinegar, salt pepper and go
4. let marinate for about 1-2 hours
5. Preheat oven 350*
6. cook for 1 hour and 20 minutes

Sweet Squash-Carrot Soup

Okay first of all  need to apologize for not posing here in a while. I'm from New Jersey and was hit with Tropical Storm Sandy. My home didn't get it so bad. We lost power for about 26 hours and lost phone, internet and TV for 48 hours. A few trees were ripped out and side walks turned diagonal- literally! But compared to some communities near the beach (Atlantic City, Seaside Heights) we were very blessed. Okay back to the point- the recipe!!!

So on Halloween I decided to make something healthy (you know to go along with all the junk food you eat, except this year Halloween has been postponed but not that point). This soup is so good and so healthy. Truthfully you can eat it any day- it doesn't to be Halloween :) This is one of the easiest and quickest recipes. I promise your entire family will love it!!

Sweet Squash-Carrot Soup
1 small sweet potato- peeled and cubed

1 large carrot (sliced) or 8 baby carrot sticks (sliced in half)
1 small butternut squash- peeled and cubed (or 1 1/2 cups of cubed butternut squash)
1 tbsp. olive oil
1/2 tsp. salt
dash of garlic salt
water

1. once you have peeled and cut the vegetables put it into a pot and fill it with water until the water is 1 inch over the vegetables
2. add 1 tbsp. olive oil and 1/2 tsp salt and garlic salt
3. bring to a boil
4. once it is boiling turn the flame down and allow to simmer for 30 minutes
5. pour the entire pan's contents into a a puree device
6. puree for 1 minute or until smooth
7. add a dash of salt and reheat and serve warm

All done..enjoy your fabulous restaurant style soup!!! 

Light and Healthy Salmon and Fresh Spinach

This recipe was a huge hit at my house yesterday. At first I was just going to do the salmon and then regular salad on the side, but then I thought - how boring?! I came up with this when I was coming home from work and just knew it would be a hit. It is so healthy and so delicious- so light and perfect if you're trying to eat healthier.

Light and Healthy Salmon and Fresh Spinach
2 salmon fillets
lemon juice (about the amount of lemon juice from 1 lemon)
seasonal salt
dry or fresh parsley
4 tbsp. dried cranberries
2 cups of fresh spinach leaves

Dressing
1/2 tbsp. salt
1/8 cup of white sugar + 1 tsp.
3/8 cup of vegetable or canola oil
3 tbsp. of balsamic vinegar

1. preheat oven to 350
2. poke the salmon with a fork
3. drizzle the lemon juice over the salmon
4. sprinkle the seasonal salt over the salmon (about 1/2 tsp)
5. then sprinkle the the parsley over the salmon (1/4 tsp.)
6. bake for for 25-30 minutes

7. Put 1 cup of spinach into each bowl
8. cut up each the salmon into large bite sizes and place ontop of spinach
9 put 2 tbsp. dried cranberries in each bowl
10. mix the dressing ingrediants together
11. pour over and serve immediately! (the salmon should be hot when you serve it for best tastes)

Yum and Enjoy!!!