Posts Tagged ‘healthy’

Well To Do, Part 3

Thursday, August 8th, 2013

I’m a bit late with my weekly update on my cleanse, but I’m happy to report that it’s still going well!  I haven’t lost tons of weight, but my clothes are fitting better…and by better, I mean a bit loose, which is always good, right?

I only have a few more days left to go on my 21 day commitment, so I plan for this to be my final update.  My plan is to continue to eat clean (meaning fruits, veggies, chicken and fish) and add eggs and nuts next week!  Making shakes is an easy  way for a quick meal replacement and I really think I would miss them if I stopped now.

Since I’ve eaten so many veggies the last couple of weeks I’ve been focused on finding a variety of ways to prepare my greens.  Call me strange, but one of my favorite things to get at Whole Foods is sautéed garlic spinach from the “ready to eat” section.  It’s really expensive so I decided to make my own!



I used a rounded tablespoon (maybe more…I love garlic) full of sautéed garlic, around a tablespoon of olive oil (enough to get the bottom of your pan very thinly coated), cracked pepper and sea salt.  Normally I would use fresh garlic or a jar of un-sauteed garlic, but this is what I had on hand.



When the olive oil started to sizzle a bit, I added as much fresh spinach to the pan as it would hold.  I ended up using a bit more than half of the box of spinach.  The spinach will sauté quickly…



Yum!  There’s no way I could have eaten this much spinach in a salad, but when it’s sautéed like this, it’s a very quick snack or part of a meal!  Keep in mind that you do lose some of the nutrients when you cook the spinach, but we all need a little variety in how we eat our greens.

It’s really nice to not be counting down the days until my cleanse ends.  It’s not been hard at all and I would highly recommend it for anyone who’s interested!  If you would like the details, please send me an email ( and I’ll give you the scoop!

Cheers to our health!


Bless Your Heart!

Friday, November 16th, 2012

Recently I shared with you about my diagnosis of congestive heart failure and the warning signs that we all need to know about!  I have received so many well wishes and emails related to this topic that have warmed my “slightly weak” heart.  Thank you so much!

mitzi blog

One of the many precious friends I’ve met through the Design Bloggers Conference in LA is Mitzi Beach.  As I’m writing to tell you

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about Mitzi, my mind is flooded with adjectives!  She is beautiful, vivacious, stylish, inspiring, talented…oh, I could go on forever, but I’ll let you see for yourself!  Find her blog here.

mitzo cooking blog

I was honored when she used me as an example in a recent blog post about the importance of eating healthy this Thanksgiving.  Get her free download, Holiday Deliciousness, a 10-page guide to creating two delicious holiday meals!  Soon she’ll be inviting you into her beautiful home to virtually cook these meals in the coming weeks through her videos she calls “vlogs”.

Do you have a recipe that you have tweaked to make more healthy?  I would love to share it with everyone, so please send it my way!  Don’t miss Mitzi’s recipes!

XO to Mitzi!!

Let’s Make A Meal

Monday, February 13th, 2012

I know this is weird, but I love Brussels sprouts! Isn’t this one of those veggies that most love to hate? Well, I think they not only taste good, but they’re so pretty! viagra uk

428161_cqlbr65q_f.jpg”>fresh brussels sprouts

It was my love of Brussels sprouts that made me notice this healthy recipe for a quick salmon and brussels sprouts extravaganza! How can this not be delicious?

salmon-and-brussels-sprouts roasting

Salmon and Brussels Sprouts with Ginger-Scallion Sauce

Preheat oven to 450°F. Slice a 1 1/4 pound salmon fillet into 4-ounce pieces as shown above. Trim and halve 2-3 cups of brussels sprouts and in a bowl, toss them with 1 tablespoon of oil (olive or vegetable), salt and pepper. Place sprouts on a foil-lined cookie sheet and roast for 15 minutes, tossing half way through. Nestle salmon filets among the sprouts and roast another 10 minutes. Serve with ginger-scallion sauce.


Ginger-scallion sauce (adapted from Momofuku cookbook)

Combine the following in a small bowl: 1 large bunch scallions (green and white parts), chopped; 2 tablespoons finely minced peeled fresh ginger; 2 tablespoons neutral oil, such as canola or grapeseed; 1 teaspoon soy sauce; 1/2 teaspoon sherry vinegar; salt and pepper to taste.

via dinneralovestory

Do you like brussels sprouts? What’s your favorite way to make brussels sprouts? Do you like something that the majority of people don’t like?

first image via


Healthy Choice

Tuesday, January 31st, 2012

I’ve really been trying to make a big effort to steer clear of chemical filled diet sodas and make better choices about the drinks I put in my body. In doing so, I’ve discovered something that I love!

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La Croix

La Croix sparkling water is delicious! I have to admit… I’ve only tried Berry and Grapefruit and I love Grapefruit so much, I can’t take a break from it to try something else! These little cans are full of calorie, sugar and sodium free bubbly fun!

La Croix photo

I just checked out their website and found some interesting recipes that I can’t wait to try this summer when I need something cold and refreshing!

vitamin water zero

My other go-to is Glaceau Vitamin Water Zero. I haven’t found a flavor that I don’t love. They’re all so good and you can find them most anywhere !

Thank you, St. Croix and Glaceau for creating delicious healthy alternatives for our drinking pleasure! Chemicals, be gone!

If you’ve tried other flavors of St. Croix that you love, please let me know… I need to break out of my grapefruit rut!



Core Values

Wednesday, November 9th, 2011

Who doesn’t love apple pie…but we hate what the fattening crust does to our waist line…

Here’s a way to get the sweet taste of pie without those nasty calories!  This recipe is perfect for those chilly fall nights ahead!

baked apples crock pot

Crock-Pot Baked Apples

1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.  Yields 6 servings.

via skinnychef


If you have some apples left over, use them to bring some fall color to your home…

apples for fall decor


apple decor


apple decor