Archive for July, 2017


This recipe ROCKS! The combination of the spicy shrimp with the cooling avocado dip is spectacular!! 



1 pound of shrimp, peeled and deveined

Juice of one large lime

3 Tablespoons olive oil

2 cloves garlic, minced

2 teaspoons chili powder

½ teaspoon ground cumin

¼ teaspoon paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Dip

1 avocado split and pitted

½ cup lowfat greek yogurt

1 clove garlic, minced

juice of 1 lime

2 tbsp cilantro, chopped

salt and pepper to taste


In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.

Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

To make the creamy avocado cilantro dip add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.

(I found this recipe on

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Now here’s something different! What a delicious, light summer dish!

The Bowl Ingredients (serves 8)download

8 cups cooked brown rice

2 cups beets, grated

2 cups carrots, grated

1 cup almonds, toasted

2 cups spinach leaves

2 cups tofu, cubed

Glory Bowl Dressing Ingredients

½ cup nutritional yeast flakes (*see note below)

1/3 cup water

1/3 cup tamari or soy sauce

1/3 cup apple cider vinegar

2 cloves garlic, crushed

1 cup vegetable or olive oil

2 tbsp. tahini paste


Prepare your favorite brown rice and set aside.

Sauté tofu cubes in a skillet.

Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender to prepare the dressing.

Add oil in a steady stream. You will have leftover dressing to use again.

Assemble the bowls by placing cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almonds and sautéed tofu cubes.

Drizzle bowls with dressing.

*NOTE: (Nutritional yeast flakes can be at most natural food stores or on-line)

(Adapted from a recipe found on

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We all know what it feels like when we are  REALLY HUNGRY and need to eat immediately. Some of us will feel shaky, HungryQuizothers will feel cranky. There may be rumbling tummies, headaches, dizziness and/or a lack of concentration. If we are THIS hungry, we will inevitably overeat when we sit down for our next meal. The signal for “fullness” won’t work.

When it comes to hunger, we have to play a game and think of it on a scale from 1-10. The hunger described above would be a 9-10, which is not optimal since it leads to over eating. The challenge is to identify hunger at lower levels, around a 6-7. Here, we are slightly hungry. Do you know what that feels like or when it happens? Most of the time, we miss the signal due to our busy, hectic lives. It’s the busyness and constant distractions that make us less intuitive about our bodies and therefore, less responsive. However, if you’re stuck in this extreme-hunger-over-eating loop, you will have to start paying attention and doing something about it. That something is to use healthy snacks to ward off intense hunger.

If you are at home, your pantry and fridge need to be stocked with healthy food so you have options. If you are at work, you will have to do some prep and bring those snacks with you. Yes, this is a pain in the neck but it’s the only solution to excess hunger. Snack ideas? Ideally, I’d love to see a snack with protein, fat and carbs:

  • a few whole grain crackers with a hardboiled egg; (I love akmak crackers–they are the cheapest at Trader Joe’s)
  • an apple with some almonds
  • yogurt with chopped walnuts
  • raw veggies and hummus

If you are work and can’t really eat, just having a small handful of nuts will do the trick. (Nuts contain protein, fat and carbs) Choose nuts that you like best.

On a personal note, I rarely let myself get too hungry because I HATE that feeling.  I get HANGRY. Subsequently, I always have food with me when I’m away from home. My grown children and husband constantly make fun of me about this but guess what? I DON’T CARE!

So play the hunger game. If you can identity hunger earlier on, you will avoid over eating. It works!





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Just a few ingredients and this recipe works!!!! YUMMY!

ingredients  (serves 2)822185

1 clove garlic, minced

6 tablespoons olive oil

1 teaspoon dried basil

1/2  teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

2,  (5-6 ounce) fillets halibut


In a stainless steel or glass bowl, combine the garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil grate. Set the grate 4 inches from the heat.

Remove the halibut filets from marinade and drain off the excess. Grill the filets 5 minutes per side or until fish is done when easily flaked with a fork.

(Adapted from a recipe found on

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Oh my goodness is this green bean salad all about summer!  All of these ingredients are now in season so you can make a super, fresh salad that’s crispy and colorful. HEAVEN!


Kosher salt

1 pound slender green beans, ends trimmed

½ cup feta cheese crumbles

1 cup cherry tomatoes, sliced in half

2 tablespoons chopped red onion (*see note below)

½ cup slivered almonds

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1 large clove garlic, minced

Freshly ground black pepper


Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon or a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

*NOTE: If you want to remove the bite from the red onion, peel and slice it and then submerge it into a bowl of ice water. Let the onion sit for a least 10 minutes, stirring once or twice before draining. Once drained, you can chop them up and use them in the recipe.

(Adapted from a recipe found on

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