Tag Archives: food

Food for Thought


Frozen Yogurt with Fresh Fruit

Do you have a sweet tooth?

I have a sweet tooth! My parents would say it’s because I am sweet as sugar ūüôā

Either way, doesn’t this look amazing! Give it a try and let me know what you think.


Quick and Easy


Quick and Easy

Yoplait Strawberry Banana Smoothie

Nutrition summary:


For more protein, try adding a protein supplement such as Max Muscle, Max Pro Natural Vanilla. Not only does it taste great, but it packs a punch with 30g of protein!

This was a great breakfast substitute and started my day off right. What do you do to start your day off right?

Fit Tip Tuesday {No.17}


Need a Healthy Snack?

How to keep pre-sliced apples and pears from browning


Are you someone who uses the excuse, I can’t eat healthy because I am too busy? As someone who is always on the go, I have found one of the cheapest and least expensive ways to eat healthy requires just a few simple steps and a little pre-planning.

cutter on applecutter in apple

apple cut

1. Use an inexpensive apple slicer, to core and slice apple quickly

2. Soak them in a bowl of cold salt water for 3-5 minutes. Not too much salt, or it effects the taste of the fruit. Dissolve 1/2 teaspoon of salt per 1 quart (4 cups) of water.

3. Soak them in a bowl of cold lemon water for 3-5 minutes. This is better than squeezing the lemon juice directly on the fruit, unless you don’t mind the fruit tasting really lemony. Mix 1 tablespoon of lemon juice per 1 cup of water.

4. Soak them in a bowl of Sprite, 7-Up, or a similar lemon-lime, carbonated soda for 3-5 minutes. I don’t know if there’s really citrus in these sodas, and I don’t know why this works; but it does.

5. Sprinkle them with Fruit Fresh. This is a citric acid powder that most stores have with their canning supplies.

A quick soak, and your apple or pear slices are ready to store in the fridge.

After soaking the fruit slices, drain off the liquid and store them in a ziploc bag in the fridge. Squeeze as much air out of the bag as possible before sealing it.

Fit Tip Tuesday {No.13}


Are you tired of value meals, take-out, and fast food?

Take the $5 challenge— I pledge to share a fresh, healthy meal, that costs less than $5–because slow food shouldn’t have to cost more then fast food.

Join me in taking the challenge, post on the Take $5 challenge website or post your favorite recipes here and I will post them for you!


Rocco’s Tacos- Cinco de Mayo


For Cinco de Mayo, I decided to visit my friend Erika in sunny Florida. To kick off our weekend festivities we ate lunch at Rocco’s Tacos! The food, margaritas, and company were simply divine followed by music and dancing at SUNFEST!

This is a photo of the best guacamole and chips I have ever eaten! I did a quick google search and here is the recipe:

Recipe: Rocco’s Tacos guacamole

September 15, 2011- The Sun Sentinel
Rocco’s Tacos guacamole
1 Haas avocado, halved and seeded
1/4 teaspoon salt
1 teaspoon chopped tomato

1/2 teaspoon chopped red onion
1/2 teaspoon fresh cilantro, chopped
1/2 teaspoon diced jalapeno

Inner rib and seeds of jalapeno, to taste*

Part 1

Scoop the flesh from the ripe avocado into a molcajete, or bowl. Coarsely mash together the avocado and salt. Add tomato, red onion, cilantro, diced jalapeno and seeds, as desired. Mix with a rubber spatula until well combined.

Part 2

Serve with fresh, warm tortilla chips.

Makes 4 servings.

* To vary the heat (spiciness) of the guacamole, use a demitasse spoon to scoop out the inside ribs and seeds of a fresh jalapeno pepper, releasing the pepper oil. The heat variance that the chef gives is: 1/8 spoon for medium, 1/4 spoon for hot and 1 spoon for extra-spicy.

** Recipe also includes a dose of Rocco’s spice blend, available for purchase at the restaurant.

Nutrition information per serving: 81 calories, 82% calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 149 mg sodium, 3 g fiber

Healthy Eats


Grilled Salmon, Asparagus and Brussel Sprouts-

Each Wednesday night a group of us get together for dinner & fabulous company.¬†Last night’s¬†dinner was incredible and thus I had to share with you.

On the Grill
Salmon on wood planks

On the Side
Brussel Sprouts
Assiago bread with extra virgin olive oil, cracked pepper, and parmesan cheese dipping sauce

A bottle of Chardonnay from New Zealand. Rich taste and light buttery texture.

Put your Power 9 into Play


You may have read my posts or pages pertaining to the Blue Zone Project. As an advocate for this project, it is important to practice a few of the behavior and lifestyle changes recommended to making you live longer, and live better.

The saying, you are what you eat may ring true.¬†According to the¬†USDA, adults¬†should eat 2-3 cups of vegetables daily. Instead plan meals around the vegetables, removing them from the sidelines. You may even consider starting your meal with a salad. Salads can showcase a variety of fresh veggies, from green peppers, broccoli, carrots, tomatoes, and more! Go light on dressing and don’t be afraid to add a lean protein such as chicken or fish.

The CDC (Centers for Disease Control) has a great website that list a fruit of the month, tips, recipes, interactive tools, and more!

Pesto Minestrone Soup


2 cups coarsely chopped cauliflower (the equivalent of about 2 small heads)
1-1/2 cups chopped zucchini (1-2 medium)
3 14.5 oz low sodium chicken broth
1 16 oz can diced tomatoes, drained
1 cup uncooked elbow macaroni or small pasta shells
3 cup kidney beans or black-eyed peas, drained and rinsed
1 cup sliced carrot
1 cup chopped onion
2 Tbsp olive oil
2 garlic cloves
1 cup fresh, loosely packed basil leaves
1 Tbsp water


In a 5-6 quart saucepan bring 1/2 cup water to boil and add tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes.
Put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto.

I found this recipe on http://www.fruitsandveggiesmatter.gov/index.html