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Wednesday, August 17, 2011


Skip baking a key lime pie for these key lime pie popsicles. Not only will your house be cooler, but these ice pops are just as delicious as a piece of pie. This particular recipe is relatively easy; all you do is stir everything in a bowl and get your molds ready to freeze. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Enjoy each bite of these crunchy and creamy pops by reading more for the recipe.ebfc3291aae6e831_DSC_0020.preview.jpg
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 3/4 cup fresh lime juice
  • 5 teaspoons finely grated lime zest (about 3-4 large limes)
  • Pinch of salt
  • 3 cups coarsely crushed graham crackers

  1. In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
  2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
  3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.
Makes 10-12 popsicles.
Thank you :]

Tuesday, March 29, 2011


baby_bok_choy_with_cashews.jpgBaby Bok Choy with Cashews Recipe


  • 2 Tbsp olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
  • 1/2 teaspoon dark sesame oil
  • Salt
  • 1/2 cup chopped, roasted, salted cashews 
1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3 Gently mix in cashews.
Serves 4.

Cold Tomato Summer Vegetable Soup Recipe

  • 6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
  • 1 cucumber, peeled, seeded, chopped fine
  • 1 red bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1 Tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 2 zucchini, chopped fine
  • 1/2 medium sweet onion, chopped fine
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
  • 1 teaspoon Worcestershire sauce
  • 2 Tbsp olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon chopped fresh oregano (or pinch of dry)
  • 1 1/2 cups vegetable broth
  • Hot sauce if needed


Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.
Serves 8.

Roasted Brussels Sprouts Recipe
Variations include adding pine nuts, cider vinegar, roasted chestnuts, or thyme. If adding pine nuts, add them during the last 5 minutes of cooking, or brown them separately and add to the finished dish.


  • 1 pound Brussels sprouts, rinsed, ends trimmed
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 teaspoon lemon juice
  • 2 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese (optional)


1 Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
2 Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)
Serves 4.

Black Bean Salad Recipe


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 1/2 cup chopped green onions or shallots
  • 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup fresh chopped basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste


Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.

Monday, January 10, 2011


Raspberry Smoothie
1 Cup Strawberries
1 Cup Raspberries
1/2 Cup Pineapple Juice
1 Cup Low-fat Natural Yogurt
5 Ice Cubes

Clementine Pineapple Smoothie
16 Clementines segmented (Serve Smoothie with the slices)
1 Cup Cubed Fresh Pineapples
2 Bananas Sliced
2 Cups Milk or Plain Yogurt
Ice Cubes

Pumpkin Smoothie
1 Cup Canned Pumpkin
1 Cup Fresh Cut Apricot or Frozen
1 Tbs Sugar
1 Cup Skim Milk
1 Pinch Cinnamon
1 Pinch Nutmeg
1 Cup of Ice

Blueberry Heaven Smoothie
1 Cup Blueberries (fresh or frozen)
7 Oz Vanilla Yogurt
1 Tablespoon Lemon Juice
2 Tablespoons Orange Juice
1/2 Teaspoon Vanilla Extract
1/2 Cup Ice

Lime Smoothie
1/2 Cup Lime (sliced)
3/4 Cup Low-fat Milk
1 Cup Lime Sherbet 
1/2 Cup Raspberries
2 Cups Ice

Cranberry Smoothie
1 Cup Cranberries
1/3 Cup Cran-raspberry Juice
1 Cup Raspberries
8 Oz of Yogurt, Preferabbly Raspberry
1 1/2 Cups of Ice

Healthy Breakfast Smoothie
1 Cup of Frozen (Blueberries, Blackberries, Raspberries and/or Strawberries)
1 Scoop of Whey Powder
1 Tbs Flaxseed Oil
1 Tbs Ground Flaxseed
2 Tsp Lemon Juice
1 Ts
p Unsweetened Cranberry Juice
1 Pack of Stevia
8 Ice Cubes
1 Cup Water

Banana Crunch Smoothie
1 Banana
1 Cup Skim Milk
2 Tbs Honey
1/2 Cup Granola
1/2 Cup Ice

Strawberry Smoothie With A Twist
4 Strawberries
1 Banana
Half Mango
Half Pineapple
2 Scoops Non-fat Ice-cream
1 Cup of Orange Juice
1 Teaspoon of Honey

Saturday, November 20, 2010


Crudités and Yogurt Dip

Benefits: About four servings of veggies, plus vitamins A and C, which help your immune system fight against germs.
How to make it: Prepare four of each of the following: broccoli florets, carrot sticks, celery sticks and sliced bell pepper strips. To make the dip: Combine 3/4 cup nonfat plain yogurt with 2 teaspoons chopped fresh cilantro and 1/2 tsp each chili powder and garlic powder.

Spicy Edamame

Benefits: Iron, a nutrient that's crucial in promoting healthy blood cells.

How to make it: Boil 3/4 cup preshelled edamame in a small saucepan for 5 minutes. Drain. Sprinkle with 1/2 tsp sea salt and 1/4 tsp chili powder (or garlic salt); toss to coat.

Sweet maple popcorn

Benefits: Fiber, a waist-whittling wonder that's also good for your ticker.
How to make it: Drizzle 5 tsp pure maple syrup over 1 3/4 cups hot air–popped popcorn. (If popcorn is hot, syrup will melt and distribute more easily.) Sprinkle with salt or add almonds if desired.

Chocolate-yogurt pops

Benefits: Protein, key for building muscles, as well as calcium, which helps maintain strong bones.
How to make it: In a blender, puree 1 1/2 cups lowfat vanilla yogurt, 1/3 cup cold water, 2 packets sweetened cocoa powder mix and 2 tablespoons unsweetened cocoa powder. Pour into four 4-ounce ice-pop molds. Freeze 4 hours.

Benefits: Provides about 16% of an adult's daily vitamin C and is a good source of vitamin B5, antioxidants, potassium and polyphenols, such as tannins and flavonoids. The juice of the pomegranate is also effective in reducing heart disease and dental plaque. 

Pomegranates are delicious in salads, soups and on their own!

Thanks to 

Thursday, November 4, 2010


 Some of my favorite vegetarian dip recipes! 
Easy, quick and tasty! Perfect for parties during the holiday season!!! 

"Guilt- Free" Hummus 
1 Can of low- sodium chickpeas, rinsed
1/2 Cup plain Greek yogurt
1 garlic clove
Dash of ground cumin
Dash of ground cayenne pepper
Fresh- squeezed lemon juice

In a food processor, combine the chickpeas, yogurt, garlic, cumin, cayenne pepper and lemon juice. Process until well blended. 
Use immediately or refrigerate for up for 3 days. 
Serve with your favorite veggies, pita bread or crackers! 

Thanks to!

Healthy Guacamole 
1 Can drained white kidney beans
Fresh- squeezed lime juice
Fresh- squeezed lemon juice
1 Whole avocado
Sprinkle of crushed red pepper flakes

Blend in a food processor until desired consistency.
Refrigerate or serve immediately. 
Serve with tortilla chips, on a salad, or with veggies!

Thanks to!

Fall Pumpkin Dip
1 Can pumpkin pie filling
1 Cup light cream cheese

In a food processor, combine cream cheese with pumpkin pie filling. 
Refrigerate or serve immediately. 
Enjoy with graham crackers, ginger snaps or apple slices.

Hope you enjoy!