Archive for November, 2017


I will be making this salad for Thanksgiving because it’s delicious!! I love the combination of ingredients, the simplicity and the way it looks–it’s a festive salad!


1 head leaf lettuce, torn into bite-size pieces

3 pears – peeled, cored and chopped

4 ounces Roquefort cheese, crumbled

1 avocado – peeled, pitted, and diced

½ cup thinly sliced green onions

¼ cup white sugar

½ cup pecans

dressing ingredients

¼ cup olive oil

2 tablespoons red wine vinegar

1 ½ teaspoons white sugar

1 ½ teaspoons prepared mustard

1 clove garlic, chopped

½ teaspoon salt

fresh ground black pepper to taste


In a skillet over medium heat, stir ¼ cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 ½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

(Adapted from a recipe found on

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This fish dish is DELICIOUS and super easy. The tomato-olive-caper tapenade has  wonderful Mediterranean flavors.  It’s my new favorite!!

ingredients  3755912

1 pound cod fillet

3 teaspoons extra-virgin olive oil, divided

Extra Virgin Olive Oil

¼ teaspoon freshly ground pepper

1 tablespoon minced shallot

1 cup halved cherry tomatoes

¼ cup chopped cured olives

1 tablespoon capers, rinsed and chopped

1½ teaspoons chopped fresh oregano

1 teaspoon balsamic vinegar


Preheat oven to 450F. Coat a baking sheet with cooking spray. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until soft , about 4-5 minutes. Add tomatoes and cook, stirring, until softened, about 5-7 minutes. Add olives and capers; cook, stirring, for 1-2 minutes  more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

 (Adapted from a recipe found on

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I have a friend of mine who is perpetually challenging me to be the best I can be. If I slack off, she gets in my face. Do I find this annoying? No, because I do the same to her—we are mutually pushy, which makes us symbiotic. To me, this is a support system that works for us.

Support is crucial when you are trying to make changes—anything from losing weight, being consistent with exercise, stopping smoking, learning to cook, changing your attitude about something,  or simply stepping out of your comfort zone by trying something new. It’s not easy.  Studies have shown the people who have support will be more successful.article-0-0069A49800000258-47_468x479

So, if you have been trying hard to reach a personal goal and have not been successful, it’s time to make a change. Don’t fall into the trap of doing the same thing that you’ve done before, that didn’t work.  Instead, take the time to figure out what will work for you and then get some help. Recruit a friend, find a support group, see a trainer, talk to professionals (nutritionist, life coach, therapist), find an exercise class.

Build a support community that will work for you.

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I LOVE Ina Garten’s recipes and here is a delicious one for you. If you like Brussels, you will be in heaven. And if you’re not a fan, this recipe might just change your mind. So have an open mind an give it a try. This will make a great side dish for Thanksgiving!


1 ½ pounds Brussels sprouts, trimmed and cut in half through the core

4-ounces pancetta, ¼ -inch-diced

2-3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

1 tablespoon syrupy balsamic vinegar


Preheat the oven to 4000 F. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, ½ teaspoon salt, and ½ teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

(Adapted from a recipe found on

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