Saturday, May 27, 2017

Mix It Up!

Summertime is my favorite time to use veggies and be creative with my salads. I always say the more colors, the better!

Spinach Salad with Honey Bacon Dressing

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1⁄4 cup sliced green onion
1 medium tomatoes, seeded and chopped
1 hard-boiled egg, chopped
1⁄2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1⁄2 cup honey
1⁄2 cup vinegar
1⁄3 cup vegetable oil
1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
1 teaspoon lemon juice

Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
Pour over salad.
Serve immediately.

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Friday, May 26, 2017

Summertime Favorite

Summer Time Turkey Club

4 slices multigrain bread
6 slices honey roasted turkey meat
2 slices provolone cheese
1 medium sized tomatoes
1 small avocado
1 hard-boiled egg
2 tablespoons mayonnaise
2 teaspoons fresh basil leaves (approximately 12 leaves)
alfalfa sprout
honey dijon mustard

Lightly toast the bread slices.
Slice hard boiled egg (lengthwise) into 4 slices. Cut tomato into 4 slices. Thinly slice avocado (lengthwise).
Place mayo in a small bowl. Chop basil leaves and add to mayo, mixing well.

Begin making both sandwiches by spreading the mayo basil mixture onto 2 slices of bread. Top each slice with provolone cheese.

Lay sprouts over cheese.
Place 2 tomato slices on top of the sprouts (2 tomato slices per bread slice).

Add 3 slices of turkey to each sandwich.
Add 2 slices of hard boiled egg on top of lunch meat. Add the avocado Spread honey dijon mustard onto remaining bread slices. Add each slice on top of the prepared sandwiches. Cut sandwiches in half and serve.

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Tuesday, May 16, 2017

Breakfast + Pizza = HEAVEN on a plate!

Who wants pizza for breakfast? You can combine whatever toppings you'd like, the choices are endless.

Grilled Breakfast Pizza

2 ounces turkey sausage, sliced
1⁄4 cup sliced mushrooms
1 pizza crust, prebaked 6-inch
1⁄2 cup bell pepper, red and green, sliced
3 large eggs
1⁄2 cup mozzarella cheese, shredded

Place pizza shell on medium-heat flat grill or grooved grill for 3 minutes on each side.

Sauté sausage and mushroom together. Remove from pan and keep warm.

While pizza shell is heating, place peppers in pan and cook for 1 minute. Add eggs and scramble together. Cook until eggs are almost set.

Arrange cooked egg/pepper mixture on pizza shell; garnish with mushrooms and sausage. Sprinkle with cheese and place under broiler for 1 minute.

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Friday, May 12, 2017

12 Natural Food Fighters!

12 Foods with Anti-Inflammatory Properties!

If you're like me, you're always for trying anything natural to fight your ailments. The following article gives you 12 foods that can help you fight inflammation!


Avocados are absolutely amazing in protecting your cells, as they contains various anti-inflammatory nutrients: phytosterols, carotenoid antioxidants (including lutein, beta-carotene, alpha-carotene, etc.), vitamins C and E, minerals such as manganese, selenium and zinc, omega-3 fatty acids and many other beneficial compounds. It’s safe to say that avocado is an anti-inflammation superstar!

Add to salads, raw soups, dressings and desserts, or make guacamole!


Blueberries are incredibly rich in various phytonutrients (such as flavanols, anthocyanins, hydroxycinnamic acids, to name a few) that function both as antioxidants and anti-inflammatory compounds in the body.

Blueberries are a great addition to smoothies, pies, cakes and salads, and are great when eaten by themselves. To get the most benefits, choose wild or organic berries.


Broccoli is a highly nutritious vegetable that contains anti-inflammatory and anti-cancer phytonutrients such as sulforaphane and kaempferol, which help relieve inflammation and oxidative stress, battle allergies and get rid of potentially carcinogenic compounds. It's also high in vitamin C, a powerful antioxidant.

Add raw or steamed broccoli florets to salads, use as a garnish, or add to soups and stir fries. Do not overheat it, as it will lose most of its nutritional benefits.


Celery is a good source of cell-protecting antioxidants, such as vitamin C, beta-carotene and manganese. It also contains various phenolic antioxidants, which provide powerful anti-inflammatory benefits. These phytonutrients may decrease oxidative damage to body fat and risk of oxidative damage to blood vessel walls.

Chia Seeds

Chia seeds are rich in omega-3 fatty acids, which are some of the most powerful anti-inflammatory compounds found in nature. These little black seeds contain more omega-3 fatty acids by weight than salmon, but without the side effects of heavy metals or hormones found in fish.

Add chia seeds to your smoothies and cereals, or use them to make a pudding!


Cranberries have been shown to contain important anti-inflammatory phytonutrients that protect the cardiovascular system and many parts of the digestive tract (mouth, gums, stomach and colon).

Add fresh or frozen cranberries to smoothies, desserts and salad dressings.


Studies have shown that ginger contains pharmacological properties of non-steroidal anti-inflammatory drugs. It also contains antioxidant properties, which help protect your cells from inflammation.

To spice up your diet, add some ginger to your salad dressings, soups, stir fries, teas, smoothies and juices.

Hemp Seeds

Hemp seeds are high in omega-3 fatty acids which, as previously mentioned, are powerful anti-inflammatory compounds. They also contain gamma-linolenic acid, or GLA, which is a beneficial type of omega-6 fatty acid that works in the body as an anti-inflammatory messenger.

Add hemp seeds to smoothies, cereal, dressings and desserts, or sprinkle on salads and soups.


Papaya is an excellent source of vitamins C, E and beta-carotene (pro-vitamin A), which have powerful antioxidant properties. This delicious tropical fruit also contains protein-digesting enzymes papain and chymopapain, which help reduce inflammation.

Red Cabbage

Red cabbage contains powerful phytonutrient anthocyanin that is a well-documented anti-inflammatory agent. It also contains significant amount of polyphenols that help reduce inflammation and oxidative stress.


Curcumin is the active ingredient of turmeric, and it has strong anti-inflammatory and antioxidant properties. Curcumin may relieve arthritis pains even better than some pharmaceuticals like hydrocortisone and Motrin, but with few or no side effects.

Add turmeric to soups, stir fries and rice, or make a tea with it.


Walnuts are rich in alpha-linolenic acid, or ALA, which is converted to the omega-3 fatty acids DHA and EPA in the body. Dietary alpha-linolenic acid has been shown to calm inflammation and protect the cells in certain at-risk patients.

We should, however, note that walnuts — just like other nuts — are very high in fat, so they should be consumed in moderation.

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Wednesday, May 10, 2017

It's GRILLING season!

Just in time for grilling season!!!

Grilled Salmon

1 1⁄2 lbs salmon steaks 
1 1⁄2 lbs salmon fillets

Marinade ingredients:
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon pepper
3 teaspoons Cajun seasoning

Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
Grill for 3 to 4 minutes on each side.

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Tuesday, May 9, 2017

Just a little indulgence...

Borden's Mini Cheesecakes

1 1⁄2 cups graham cracker crumbs (your preference) or 1 1⁄2 cups chocolate wafer crumbs (your preference) or 1 1⁄2 cups vanilla wafer crumbs (your preference)
1⁄4 cup sugar
1⁄4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) canborden's Eagle Brand Condensed Milk
3 eggs
2 teaspoons vanilla

Preheat oven to 300 degrees F.
Line cupcake tin with cupcake papers (24).
Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.

In large mixing bowl beat cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add eggs and vanilla; mix well.

Spoon equal amounts into prepared cups (about 3 tbl per cup).
Bake 20 minutes or until cakes spring back when touched lightly.
Cool and chill.

Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.

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