Tossed Jicama with Grilled Shrimp

Summer is close and that means most of us are firing up the grills.  This also means that we tend to eat later since the days are longer, so making smart and healthy choices is key.  I love food way too much and enjoy a summer meal and a glass of wine or two, so keeping my menu options on the light and healthy side are important to  me.  This week the hubby and I whipped up one of our faves … Tossed Jicama With Grilled Shrimp Ingredients … 1 Jicama 1 Red Onion 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Green Bell Pepper 1 Seedless Orange or Cutie 1 Green Onion Dash of Smoked Paprika Dash of Chili Powder Dash of Kosher Salt 1 Tbls Rice Wine Vinegar 1 Tbls Lime Zest {just the peel of the lime} 1/4 Cup Lime Juice Granulated Garlic Evoo 1 lb…  Read More…

Mediterranean Risotto

Winter is here and if I am not eating soup, I love enjoying a bowl of risotto.  As always, since we shop to be prepared for meals, this recipe was an easy one.  Just look in the fridge and see what you have, you will be amazed at what you can make. ♥ Ingredients… 1 1/2 Cup Risotto 2 tbls EVOO 3 Cups {low sodium chicken broth} 1/2 Onion {chopped} 1 tbls Fresh Sage {chopped} 5 Large Mushrooms {chopped} 1/2 Cup Red Bell Pepper {chopped} 1 Cup Butternut Squash {steamed and cubed} 3 tbls Curry Powder 1/4 White Wine {or light wine} and a glass for you About 3 oz of Truffle Goat Cheese  *This is the added bonus to the recipe and is amazing* Directions… Cook risotto according to package instructions.  Saute all of your fresh ingredients and fold into the risotto.  Add goat cheese as garnish.  *While the…  Read More…

Roasted Butternut Squash and Beet Soup

I just happen to have a bag of beets in the fridge last week and really needed to do something with them.  I was in the mood for cooking on this day, so soup it would be.  The great thing about beet soup, I think it could taste great warm or chilled. Ingredients 3 Beets peeled, and cut into wedges} 1 Butternut Squash 1 Cup Steamed Cauliflower Fresh Ginger Kefir Plain Greek Yogurt Agave EVOO Kosher Salt Ground Pepper Directions Peel and cut beets into cubes or quarters Place beets in boiling water and boil until tender {yes I boiled the beats for this soup}. Cut your butternut squash in half and poke a few holes in it with a knife or fork Drizzle some agave on top {this just adds a bit of extra sweet} Drizzle EVOO in baking dish and place the squash face down in the dish…  Read More…

Avocado Smoothie

I am so in need of my “greens” lately, I am not sure if I am feeling the winter blahs {although how could I with the amazing weather we are having in California} OR I am just still feeling run down and full from the holiday season.  Either way, I am making a lot of  “green drinks” lately and this is my latest. 1 Avocado 1/2 Cucumber 3 Sticks of Celery 1 Cup of Zola Coconut Water {I really love this brand} 1/2 Cup Kale * See note in post Handful of Ice Dash of Cayenne Pepper OR Tumeric 1/2 Lemon Squeezed Add all ingredients into your blender or whatever processor you use. Thanks to my hubby, I am a proud new owner of the Ninga Mega Kitchen System and I could not be more excited.  Blend, pour and drink. * Kale, I purchase fresh and cut off the stems…  Read More…

Wine Country Thanksgiving

Oh my goodness what a long week it has been.  The kids were out of school since last Monday and our oldest headed home for a long {x-tra long} weekend.  Doesn’t it seem that we need a day or two for us to rest after a holiday weekend?  As usual, this was my holiday to cook for family.  I do Thanksgiving every year and it is always a different menu.  This year I must give kudos to Holiday Entertaining magazine from Bon Appetit and Gourmet for the amazing recipes I used. It was business as usual for my preparation.  About two weeks before Thanksgiving, I research magazine after magazine and pull from each and every one.  I look for something new and unique or something that I can add my own twist to {depending on how creative I want to get, OR how tired I am}.  No fancy twists this…  Read More…

Chocolate Chai Latte

Fall and winter means time for lattes, coffee and tea.  I am not one to go to Starbucks everyday and get my “fix”, I actually make enjoy making my coffee drinks at home.  The only problem is, I seem to be missing out on the ever so popular Red Starbucks Cups. Today is an easy Chocolate Chai Latte made with zero sugar Almond Milk. INGREDIENTS Tazo Chocolate Chai Latte Concentrate Zero Sugar Almond Milk {plain or vanilla} Cinnamon This is seriously too easy… Heat 1 cup of almond milk {measuring depends on how much you want to make, this was for a large cup}, bring the almond milk to somewhat of a boil, but whisk until frothy.  Add 1/4 to 1/2 cup of the chocolate chai latte mix and continue to whisk together.  You want to continue whisking until both ingredients are “frothed” together. Pour into you favorite holiday mug…  Read More…

Pomegranate Waldorf Salad

Another left over roasted chicken in the fridge {yes we eat that much chicken}.  What to do with this one?  Well instead of soup, why not a salad?  Better yet, it is holiday season and if I go back in memory to my childhood, I will recall my grandmothers {both named Betty} always making Waldorf salads and as a kid, I actually liked them.  Today’s recipe is just that…the Waldorf with a bit of a twist. INGREDIENTS Roasted chicken Apples Pear Celery Greek Yogurt {Plain} Sea Salt Ground Pepper Pomegranate Fresh Lime {optional} Simply remove the extra chicken from your left over carcass OR use chicken breast.  Shred the chicken, chop your apple, pear and celery and add all together in a bowl.  Spoon in your greek yogurt {this is in place of mayonnaise} add a dash of sea salt and ground pepper.  Mix and fold all ingredients together.  Cut…  Read More…

Broccoli Egg Scramble

We eat quiche right?  Normally quiche has broccoli in it {well mine does}.  Today’s recipe is a super quick and very healthy breakfast, post workout and without having to bake a quiche or use a crust. INGREDIENTS Fresh broccoli {if you have frozen it will do} Mushrooms Yellow Onion Eggs Cheese {I used an assorted mix} Sea Salt Ground Pepper Avocado EVOO Almond Milk I had all ingredients in the house and I knew the broccoli and mushrooms needed to be eaten soon, therefore resulting in me coming up with the “No Crust Scrambled Quiche“.  Sounds good right?  It is trust me and very filling. DIRECTIONS Heat EVOO in pan, add onions and mushrooms and let cook on low.  Steam OR even quicker, microwave your broccoli until just al dente.  *NOTE* The key to this recipe is timing, keeping the veggies cooking without getting soggy or too soft.  Add the…  Read More…

Southwestern Veggie Soup

I had a roasted chicken sitting in the fridge from a few nights ago and normally I would have the time to take the carcass and cook it all day to make my own broth and soup stock.  Today’s recipe was used with this left over chicken, only not the broth, but the actual meat of the chicken. Southwestern Veggie Soup – Fitnessmomwinecountry style Ingredients… Shredded chicken breast Avoccado Cilantro Yellow Onion Corn Black Beans Red Bell Pepper Bacon {optional} Red Potato Mushrooms Green Onion Lemon OR Lime Veggie Broth OR Chicken Broth {low sodium} Cut and chop all ingredients, sautee and simmer in the broth.  Add a dash of sea salt and fresh ground pepper {heavy on the pepper if you are like me}. Cook two pieces of bacon {totally optional} just for flavor and add them to your sautee.  Shred your chicken breast and add. Once you have…  Read More…

Roasted Sweet Potato with Lime and Honey

I am always looking for a new way to prepare my sweet potatoes.  After sitting at my kitchen table for some time and staring at the bowl of them, it came to me…Lime, why not?   I love the combination of the two together. INGREDIENTS Fresh lime Sweet Potatoes Honey Cinnamon Ground Cloves EVOO DIRECTIONS Pre-heat oven to 350 degrees.  Rinse and cut your sweet potato into halves or quarters.  Lay them in a baking dish and add EVOO, make sure to turn them over and get both sides in the oil.  Squeeze your lime juice onto the potato.  Sprinkle a mixture of ground cloves and cinnamon to the tops and drizzle some honey.  Bake for about 45 mins OR until soft to your liking Serve warm and drizzle a bit more honey on top.  This made great leftover for lunch the next day after my workout.  Enjoy ♥ *Do you…  Read More…

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