Tuesday, October 27, 2009

I can't live without PIZZA

I Love LOVE pizza. This is as healthiest as I can get.

1. Whole wheat pizza dough from TJ's

2. 1/2 cup TJ's fat free pizza sauce

3. onion

4. mushrooms

5. tomatoes

6 broccoli slaw

7. garlic mashed

8. 3/4 cup part skim mozzarella

9. 4 oz griled chicken
10. 1 zucchini

The trick is to go really easy on the cheese and load up on the veggies. I like to add crushed red peppers after cooking. MAKE THIS! EAT THIS!

Monday, October 26, 2009

Okay this soup is very good.....tasting and for you! If you are following WW it is zero points. So you know its low cal nonfat and high FIBER! We all want FIBER right? The down fall to this soup so much prep. I love to cook but I hate to cut up veggies. Especially with my little man wanting to help and whine!!!! So good ol Trader Joe's came to the rescue I bought all the veggies pre-cut. Yes its a little more expensive but so worth the time saved, especially because I have 2 weeks of homework to do today for class tonight PROCRASTINATOR not totally my fault i've been playing nurse for 2 weeks. But when does the nurse come for me? I guess pre-cut veggies is as close as I get to a nurse. Make this! Eat this! And ENJOY this!

Non-stick, no fat cooking spray
2/3 cup carrots, sliced
1/2 cup onions, diced
2 garlic cloves, crushed
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups green cabbage, shredded
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
1/2 cup diced zucchini


Spray a large saucepan with non-stick cooking spray.
Step 2
Saute carrots, onions and garlic over a low heat for 5 minutes over a low heat to help them soften.
Step 3
Add broth, cabbage, green beans, tomato paste, basil, oregano and salt.
Step 4
Increase heat and bring to a boil.
Step 5
Reduce heat, cover, and simmer for 15 minutes or until beans are tender.
Step 6
Stir in zucchini and return to simmer for 4 to 5 minutes.

Sunday, October 25, 2009

Slow Cooker Chicken Tortilla Soup

O so yummy!!!! After fighting a cold all weekend this is just what I needed!

2 chicken breasts
1 (15-oz. can) tomatoes, mashed
1 (10-oz.) can enchilada sauce (I used "Mild")
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed bay leaves
1 can of corn, drained
1 tablespoon chopped cilantro
Place whole chicken breasts, tomatoes, enchilada sauce, onion, green and garlic into slow cooker. Pour in water, chicken broth and season with cumin, chili powder, salt, pepper and bay leaves. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Remove chicken breasts from slow cooker and shred with 2 forks. Return chicken to soup. Garnish with shredded cheese, sour cream and/or crushed tortilla chips.

Saturday, October 24, 2009

Iced Vanilla Soy Latte

I love this recipe from the back of Trader Joe's Low fat Soy milk.

1/2 cup strongly brewed espresso (I'm not so fancy I just use old coffee)

1/2 cup soy milk

1/2 tsp pure vanilla extract

1 1/2 tbsp sugar ( I use 3 packets of truvia)


Pour all ingredients over ice and stir!

You just saved yourself 5 bucks at Starbucks!!!

Its also really good in the blender like a frap!

Happy Drinking!

Wednesday, October 21, 2009

Sweet & Sour Chicken

I found this recipe while browsing the net for something healthy to throw in the crock pot. Sweet & Sour Chicken genius. This is a weight watchers recipe the whole pot is 20 pts with plenty of leftovers. I added a side of rice as well.
Ingredients:- 1 lb boneless, skinless chicken breast- 5.5 oz (about half of the 11.5 oz jar) Kikkoman Sweet & Sour Sauce- 1/4 teaspoon garlic powder- 1/4 teaspoon onion powder- 8 oz pineapple chunks in juice, drained (reserve 1/4 cup juice)- 1 tablespoons brown sugar- 16 oz bag of frozen stir-fry vegetables
** If you are feeling ambitious (not lazy), nix the bag of frozen veggies, and cut your own! I used green and red bell peppers, 2 stalks of green onions, broccoli, and some sugar snap peas — SOOOOOO yummy!
Directions:Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes 4 servings
Serving size is 1/4th of the entire recipeEach serving = 5 Weight Watchers Points

Tuesday, October 20, 2009

Triple Layer Lasagna

I grabed this handy recipe from prevention.com I substitued the beef with turkey. It was delicious and it only took about 3hrs to be full cooked.

Serves: Prep: 20minCook: 6hr 10min Total: 6hr 30min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
1 lb extra lean ground beef
14 1/2 oz diced tomatoes
1 small onion, finely chopped
1 C sliced mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
28 oz tomato sauce
16 oz fat-free cottage cheese
2 C shredded reduced-fat mozzarella cheese
1/4 C grated Parmesan cheese
Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.
Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.
Cover. Cook on low 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

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Nutritional Facts per serving
225.3 CAL
6.3 G
2.7 G
34.5 MG
668.7 MG
21 G
3.5 G
2 G
20.1 G

Sunday, October 18, 2009

Spaghetti Squash

I have finally found spaghetti Squash. In the past months I have read all about the goodness of this wonderful vegetable but have never been able to spot one at the store. Today at trader joes I found one $1.69 awesome deal! I microwaved it for 12 minutes, while sauteing shrimp in garlic and olive oil. Tossed it all together and there was dinner. The boys refused to try it, which is great news for me because I think I have enough leftovers for the next week! I loved it!
To choose a good spaghetti squash you'll want to look for a hard fruit absent of bruises that feels heavy for its size. It should be close to 9 inches (23 centimeters) in length with about a 5 inch (12.7 centimeter) girth and even, pale coloring. If it is green it isn't yet ripe.
Spaghetti squash doesn't have to be stored in the refrigerator and should last about a month at room temperature. An average squash will yield about 5 cups of flesh. You can freeze the cooked flesh by placing it in freezer bags. When you're ready to eat it just allow it to partially thaw then steam it for about 5 minutes.
Spaghetti squash can be baked, boiled, microwaved or put in a crock pot.
To bake spaghetti squash preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare it much like you would a baked potato, by using a knife or large fork to pierce through the rind several times. Place the squash on a baking dish and allow it to cook for about 40 minutes. Begin testing it, again as you would a potato, until you can feel the flesh is tender. Once it's done you can cut it in half, remove the seeds and either comb out the flesh to use in another dish, or eat it as a baked potato substitute. In that case add the usual toppings of butter, cheese, sour cream, etcetera, to taste.
To boil a spaghetti squash bring a large pan of water to a boil then carefully place the entire squash in the pan. Test it after about 20 minutes by trying to pierce the rind with a large fork. When the fork easily passes through, the squash is done. Let it stand a few minutes to cool before you cut it in half to remove the seeds and comb out the spaghetti.
If you'd like to microwave your squash, cut it in half and remove the seeds first. Place the halves in a microwave dish and add 1/4 cup water. Cover the pan with plastic wrap and cook the squash about 10 minutes on high. Depending on your microwave and the size of the squash, the exact time will vary. Again, test it for softness.
If you'd like your spaghetti squash to cook while you're at work, buy one that is small enough to fit in your crock pot. Prepare it as if you were going to bake it, by piercing the rind of the whole squash several times. Place it in the crock pot with 2 cups of water before you leave for work. By the time you get home 8 or 9 hours later it should just be ready! Let it cool before you cut it in half to remove the seeds and comb it out.
Spaghetti squash is part of the cucurbit family of watermelons, pumpkins, gourds, cucumbers and cantaloupes, and provides an excellent source of folic acid, a good share of potassium and some vitamin A to boot. Many people enjoy adding it to prepared pasta dishes or even serving it with marinara or alfredo sauce. Cooked spaghetti squash can also be chilled and tossed with a light vinaigrette.

Wednesday, September 30, 2009

Bruschetta Pasta

I found this great dish @ http://fromlouskitchenwithlove.blogspot.com/ & because my camera is dead I borrowed the pictures from this creative blogger as well. This dish was so delicious. Everyone ate it up FAST.

~1 Box of pasta (I used Fuscli, next time I might try a smaller noodle)
~2 containers of the Trader Joe's Bruschetta Sauce, drained (I only used 1 container because I was trying to keep the cost and calories down. 1 worked great but I'm sure 2 would have made it more saucier)

~8 ounces, Fresh mozzerella, cubed
~A handful of Fresh Basil, slivered

~Salt & Pepper to taste

Boil water and add some salt to flavor the pasta. Then add the pasta and cook as directed.
Cut the fresh mozzarella up into little cubes, set aside. And cut up the basil, and set aside. Drain the oil out of the bruschetta, and set aside. It is WAY too oily if you do not drain! (Don't heat the bruschetta).
As soon as you drain the pasta, add all the ingredients and serve immediately. The heat of the pasta will heat the sauce and cheese. Then add salt and pepper to taste!

Seriously this was soooo good and so easy. I wish I had made extra because this would have been great cold for lunch the next day. YUMMY!

Tuesday, September 22, 2009

Shrimp Salad

Lunch today was simple and really really good.
A Romaine Mix
3 oz of medium shrimp
1 oz cheese
1tsp Pepita's
2 tbsp Salsa

Thursday, September 17, 2009

Fish Taco's

We had the best shrimp taco's out last Friday night. They inspired tonight's dinner.
2 Tilapia Filet's
Lettuce or Cabbage
Mozzarella Cheese

Wednesday, September 9, 2009

This was so simple.

1/2 cup olive oil

2 sticks of butter

5 garlic cloves

1 lb of shrimp

1/2 of angel hair pasta


1. Cook the pasta accordingly

2. Heat the oil, butter, mushrooms and garlic

3. Add the shrimp about 10-15mins

4. Toss the shrimp mixture in the pasta


Monday, August 31, 2009

Brown Rice California Rolls

I am usually against buying any type of sushi or roll from a market, due to a past bad experience, but yesterday I took the risk and purchased these brown rice California rolls from Trader Joe's. And to my delight they were amazingly delicious. The container contains 8 pieces one serving is 4 pieces.

Trader Joe's - California Roll W/ Brown Rice
Servings: of 4 pieces 1 pieces 1 container (8 pieces ea.)
530 mg
Total Fat
4 g
0 mg
0 g
Total Carbs
27 g
0 g
Dietary Fiber
6 g
0 g
2 g
0 g
4 g
0 mg

And only $2.99

Thursday, August 27, 2009

coffee smoothie

This smoothie is so BASIC. My son loves smoothies. So I usually make it with 1 cup non fat organic yogurt, 1 cup frozen raspberries, 1tbsp organic agave nectar. I decided I wanted one too, but I gave mine a little kick. After pouring his I added about 1/2 cup of leftover coffee from this am. It was so good, and way cheaper than starbucks!

Wednesday, August 26, 2009


Some people have a sweet tooth....I love my carbs. Although there are a lot of bad carbs there are also good carbs out there that our bodies need to properly function. This handy article on carbs landed in my inbox this am so I wanted to share it with all of you.

Carbohydrates are an important part of a healthy diet, but there's much discussion about the good and bad carbohydrates. So how do you know which is which? The answer is both simple — and complex.
Carbohydrates and Your Diet: Good vs. Bad Carbohydrates
Carbohydrates, often referred to as “carbs,” are your body's primary energy source, and they're a crucial part of any healthy diet. Carbs should never be avoided, but it is important to understand that not all carbs are alike.
Carbohydrates can be either simple (nicknamed "bad") or complex (nicknamed "good") based on their chemical makeup and what your body does with them. Complex carbohydrates, like whole grains and legumes, contain longer chains of sugar molecules; these usually take more time for the body to break down and use. This, in turn, provides you with a more even amount of energy, according to Sandra Meyerowitz, MPH, RD, a nutritionist and owner of Nutrition Works in Louisville, Ky.
Carbohydrates in the Diet: The Detail on Simple Carbohydrates
Simple carbohydrates are composed of simple-to-digest, basic sugars with little real value for your body. The higher in sugar and lower in fiber, the worse the carbohydrate is for you — remember those leading indicators when trying to figure out if a carbohydrate is good or bad.
Fruits and vegetables are actually simple carbohydrates — still composed of basic sugars, although they are drastically different from other foods in the category, like cookies and cakes. The fiber in fruits and vegetables changes the way that the body processes their sugars and slows down their digestion, making them a bit more like complex carbohydrates.
The most important simple carbohydrates to limit in your diet include:
Artificial syrups
White rice, white bread, and white pasta
Potatoes (which are technically a complex carb, but act more like simple carbs in the body)
Pastries and desserts
Meyerowitz says that you can enjoy simple carbohydrates on occasion, you just don't want them to be your primary sources of carbs. And within the simple carb category, there are better choices — a baked potato, white rice, and regular pasta — than others — chips, cakes, pies, and cookies.
Carbohydrates in the Diet: The Detail on Complex Carbohydrates
Complex carbohydrates are considered "good" because of the longer series of sugars that make them up and take the body more time to break down. They generally have a lower glycemic load, which means that you will get lower amounts of sugars released at a more consistent rate — instead of peaks and valleys —to keep you going throughout the day.
Picking complex carbohydrates over simple carbohydrates is a matter of making some simple substitutions when it comes to your meals. "Have brown rice instead of white rice, have whole-wheat pasta instead of plain white pasta," says Meyerowitz.
To know if a packaged food is made of simple or complex carbohydrates, look at the label. "Read the box so you know what exactly you're getting. If the first ingredient is whole-wheat flour or whole-oat flower, it's likely going to be a complex carbohydrate,” says Meyerowitz. "And if there's fiber there, it's probably more complex in nature."
Carbohydrates in the Diet: The Glycemic Load Factor
Describing carbs as being either simple or complex is one way to classify them, but nutritionists and dietitians now use another concept to guide people in making decisions about the carbs they choose to eat.
The glycemic index of a food basically tells you how quickly and how high your blood sugar will rise after eating the carbohydrate contained in that food, as compared to eating pure sugar. Lower glycemic index foods are healthier for your body, and you will tend to feel full longer after eating them. Most, but not all, complex carbs fall into the low glycemic index category.
It is easy to find lists of food classified by their glycemic index. You can see the difference between the glycemic index of some simple and complex carbohydrates in these examples:
White rice, 64
Brown rice, 55
White spaghetti, 44
Whole wheat spaghetti, 37
Corn flakes, 81
100 percent bran (whole grain) cereal, 38
To take this approach one step farther, you want to look at the glycemic load of a food. The glycemic load takes into account not only its glycemic index, but also the amount of carbohydrate in the food. A food can contain carbs that have a high glycemic index, but if there is only a tiny amount of that carb in the food, it won’t really have much of an impact. An example of a food with a high glycemic index but a low glycemic load is watermelon, which of course tastes sweet, but is mostly water.
The bottom line: Just be sensible about the carbs you choose. Skip low-nutrient dessert, consider the levels of sugar and fiber in carbs, and focus on healthy whole grains, fruits, and veggies to get the energy your body needs every day.

Saturday, August 22, 2009


I have been wanting to take a spin class for awhile now and yesterday I finally worked up the courage to try one. And I LOVED it. I can totally see how people get hooked on spinning. I can easily see this replacing at least 3 of my cardio sessions a week.

What is spinning? Created by Johnny G., a world-class ultra-distance cyclist, it’s a stationery bicycle program primarily aimed at achieving maximum energy output. By adjusting the seat, hand position and the resistance on the flywheel, a rider can simulate the feel of riding outdoors. A person can burn an average of 500 calories in a 40-minute spinning session.

This philosophy of being mentally and physically fit is the basis of spinning. Coupled with mental empowerment and discipline techniques, spinning uses proven athletic training principles to create a workout that is both physically and mentally invigorating and challenging.

Spinning emphasizes everyone's individual needs, regardless of athletic ability, taught in a group atmosphere with a motivational instructor. Spinning instructors are required to partake in a nine month course of instruction before they become certified spinning instructors.
Spinning is just as much an inspirational workout as a physical one. Participants are encouraged to explore the journey of health, fitness and imagination-- to experience the reality, not just the theory, of the mind-body connection.

Friday, August 21, 2009

new favorite dressing

I get so bored with salads. This week I squeezed a lemon over my salad and mixed in 1/2 tsp of organic agave nectar and I seriously think it's better than any dressing I have ever made. I just love it. And its pretty mindless!

healthy water bottles

One of the biggest BPA predators are plastic water bottles. We have made the switch FINALLY to BPA free alummiun water bottles. Although I agree throwing a plastic disposable water bottle in your purse or gym bag is convient it is so DANGEROUS. An expert panel of scientists has concluded that exposure to extremely low doses of bisphenol A is strongly linked to diseases such as breast cancer, prostate cancer, and diabetes, and to reproductive and neurological development. Plastic containing BPA may also be called, Polycarbonate, Lexan and Polysulfone. Though it is generally clear, it can be tinted in various colors. Plastic that contains BPA carries the #7 recycling symbol, as well, so never use those bottles. Personally I reccommend staying away from these plastics as much as possible.

Friday Night Pizza

Friday night was pizza night at our house. It's a very simple recipe.
1 whole wheat pizza dough from trader joes
trader giottos fat free pizza sauce
garlic & herb goat cheese
1 organic tomato sliced
1 package of mushrooms slice
1/2 organic part skim mozzarella
bake at 450 for 20 mins


Today marks 1 week without my beloved friend diet pepsi. For those of you out there that know me this is HUGE. I love my diet soda. But I made a vow to eliminate it from my life completely! The first few days were hard but now I'm not even thinking about it. The addition of the sassy water to my life has definitely helped me nix this problem in my life. I am having no problem drinking water now. And I'm down 4lbs since last week. YES!

Thursday, August 20, 2009

Lemon Pepper Chicken

Lemon Pepper Chicken is one my favorites, simply put on the grill and season with lemon pepper. We also had corn on the cob, organic brown rice from trader Joe's (this is microwavable and its the BEST tasting) and zucchini sauteed in olive oil with green onion, sprinkle with a pinch of Parmesan cheese and serve!

Wednesday, August 19, 2009

Sassy Water

Yesterday I stumbled upon an article from the flat belly diet on sassy water. I decided to make a batch of it last night to drink today. So far I am enjoying the taste of the water. Prevention magazine states:

You've probably heard that you need about eight glasses of water a day for adequate hydration. Drinking water and even eating "watery" foods like melon, greens, and other fruits and vegetables has enormous health benefits, including warding off fatigue. But perhaps the most important belly benefit of proper hydration is how it helps maintain your body's proper fluid balance and guard against water retention. It also helps prevent constipation, which can cause bloating.

Eight glasses of water is just a guideline; every one's fluid needs vary according to activity level and body. But eight is a good starting point. All fluids (and water-packed foods) count toward your overall fluid intake, but bear in mind that not all of these fluids are permitted on the Flat Belly Diet's Four-Day Anti-Bloat Jumpstart.

During the Jumpstart, you're required to drink one full recipe of Sassy Water. We call it Sassy Water, in honor of its creator Prevention nutrition director Cynthia Sass, and because it's a heck of a lot perkier than plain old water. But the ingredients aren't just for flavor: The ginger also helps calm and soothe your GI tract. Even more important: The simple act of making this Sassy Water every day will serve as a reminder during the 4-Day Jumpstart that life is a little bit different, that things are going to change. It will help you focus on the task ahead: Getting a flatter belly once and for all.

To make:

2 liters (3 1/2 pints) water1 teaspoon freshly grated ginger1 medium cucumber, peeled and thinly sliced1 medium lemon, thinly sliced12 mint leaves Combine all ingredients in a large jug, chill in the refrigerator and let the flavours blend overnight.

I will let you all know how this works. If anything it adds a little tang to my everyday water. But since I have to squeeze into a dress on the 29th for my uncles wedding if I loose a little bloat then even better :)

Tuesday, August 18, 2009

Salad in the Sand

Today while enjoying my afternoon in Laguna Beach, watching my 4 yr old run along the sand I munched on this spinach salad mixed with, broccoli, tomato, onion, avocado and pecans. Tossed in olive oil, red vinegar and lemon pepper. Fresh and tasty

Forever YOUNG

It's no secret we ALL want to stay looking YOUNG. This article just landed in my inbox this morning, so I thought I'd share it with you all today. ENJOY

Can you actually look younger just by adjusting your diet? “Yes,” says June Breiner, MD, an internist in Maryland. "And what you put in your mouth can take years off of your appearance.” The right foods are chock-full of anti-aging and anti-wrinkle agents.
Understanding Antioxidants: The Anti-Wrinkle Crusaders
How can what you eat affect your body so positively or negatively? “Antioxidants are the key,” explains Dr. Breiner. “They are nutrients that are able to protect your body from the aging effects of free radicals, a nasty process called oxidation.”
Free radicals are formed through natural processes in your body and the environment — everything from exposure to sun, cigarette smoke, chemicals, even exercise. A free radical is simply a molecule or atom that has lost one of its electrons and, now unpaired, has become unstable. This instability causes it to seek other atoms or molecules (yours) to stabilize it, resulting in a domino effect of unstable atoms and molecules in your body.
This is a problem "because the end result is a change in your cells’ DNA, which includes your body’s largest organ, your skin," Breiner says. "Oxidative stress and inflammation are two major causes of the aging process.”

The Anti-Aging Diet: Foods That Smooth Skin
“Eat a fiber-rich diet with a variety of fruits and vegetables," suggests Breiner. "Eight to 10 servings a day will help keep you young. Fruits and vegetables are generally low-calorie and have the ability to detoxify and renew your cells." Add these great anti-aging food choices to your regular diet:
Colorful berries. The antioxidant anthocyanin is what gives berries their blue, red, and purple colors. To get a healthy dose of this potent antioxidant, eat plenty of blueberries, raspberries, strawberries, blackberries, pomegranate, cherries, acai berries, and blood oranges, to name a few of the best choices. Each of these foods has a variety of other powerful antioxidants that repair and protect your skin’s cells.
Broccoli and broccoli sprouts. Quercetin is another powerful antioxidant that is found in broccoli, along with other foods including cranberries, onions, and apples. It is a natural anti-inflammatory agent as well, fighting the No. 2 cause of aging. Broccoli sprouts have 30 times more isothiocyanates (yet another antioxidant) regular broccoli.
Spinach. Lutein is found in spinach, kale, corn, and other vegetables. It has the ability to give additional antioxidant capacity to your skin and enhances skin hydration.
Garlic. Allium is an antioxidant that packs a punch. Garlic, onions, and scallions are loaded with this free-radical fighter that is good for your skin and your immune system.
Beans. “Eat your beans, too,” says Breiner. Anthocyanin is found in very high quantities in black beans and black soybeans. Soybeans are also high in isoflavones, also linked to anti-aging properties.
Tea. Catechins, found in green tea, dark chocolate, and red wine, are another antioxidant that packs a wallop. “Have four to six cups of tea a day with lemon, which enhances the antioxidants’ activity in your cells,” Breiner advises.
Wine. In addition to those catechins, resveratrol is found in red wine and has many anti-aging properties. It is another potent antioxidant.
Yellow and Orange Root Vegetables. Put plenty of beta-carotene on your plate. These super-antioxidants are good for your skin and eyes. Good choices include carrots, sweet potatoes, pumpkins, and squash.
Tomatoes. Lycopene, in red grapefruit, tomatoes, watermelon, and pink grapefruit, is a powerful weapon against free radicals. It has the ability to inhibit sun-induced aging and can neutralize free radicals. Breiner suggests, “Fill your glass with tomato juice or V8 juice daily.”
Nuts. Eat a handful of nuts and seeds a day. They are loaded with “good” fat that helps “plump” your skin, antioxidants and lots of minerals that are good for your skin, too.
Salmon. “Eat salmon at least three times a week,” says Breiner. “It has a host of benefits for your skin, from the omega-3s to the high-quality protein. Make it a regular in your diet, and you will see plumper, more youthful skin in about six weeks.”
Water. Stay hydrated: Drink six to eight glasses of water a day. (And if you are drinking decaffeinated tea, that counts.) Caffeinated beverages can dehydrate you, which can contribute to dry, sallow-looking skin.
Eat fruits and vegetables raw when possible. If you cook them, steaming is the best way to go to keep all of the anti-aging, anti-wrinkle antioxidants. At the same time, cut down on sweets. Avoid processed, refined foods and sugars, which can increase free-radical activity.
If you choose from all these wonderful anti-aging and anti-wrinkle foods as often as possible, you will be on your way to a healthier, younger-looking you.

Monday's Dinner

If the boss man had his way every night would be meat and potatoes, while that might not be the case every now and then I give in. Last nights dinner was corn, red potatoes and tilapia. Quick, simple & DELICIOUS

Reformed Yogurt

So after reading a few of my fellow bloggers yogurt recipes I have altered my breakfast yogurt to look like this. Same ingredients just a new LOOK!

Monday, August 17, 2009

Sunday Funday

After an extremely busy Saturday we decided that we were going to have a nice relaxing Sunday. We started off the morning with breakfast burritosCage Free Brown Eggs
Corn Tortilla, 1 egg, a pinch of mozzarella and a splash of hot sauce

After breakfast we headed to our local farmer's market to pick up some produce for the week
Next stop to my mom's for some pool fun and carne asada tacos. These fruit skewkers are insanely delicious. Pineapple, strawberry,mozzarella, lightly drizzled with pesto. A friend of mine shared this recipe with me from Clean Eating Magazine. (My FAVORITE!)

Carne Asada w/maui onion and cilantro

All though these chips are white they are unsalted (0 sodium) and very tasty!

Throw it all together and you have homemade street tacos!

Thursday, August 13, 2009


I can't imagine a week's menu without a taste of Italy in it. Tonight we had penne pasta, chicken basil sausages and fire roasted marinara sauce. I also had a side of steamed broccoli.
I love these crushed tomatoes from henry's. Pour the organic fire roasted tomatoes, then fill the empty can with water and add it to the sauce and add the organic tomato paste. You can also make a nice clean sauce with regular organic crushed tomatoes as well. This sauce is best cooked long and on low. Ideally I like to start my sauce no later than 3p.m.
Trader Joe's Organic Whole Wheat Penne, is good tasting and affordable :)

These sausages are fantastic. From henry's market they are chicken basil, I brown them in a 1tbsp of organic olive oil then add them to the simmering sauce. This meal just fed 4 adults and two children, delicious and economical. I think I just made a mistake feeding all these men during football I have a feeling they will be coming back. I did not inform them that they were chicken sausages and wheat pasta and they gobbled it all up :)

Clean Tuna

The hardest meal of the day for me is lunch. I am always on the go with my little guy and fast food is extremely convenient yet toxic, to both myself and my child. A typical lunch looks something like this: Tuna on half a whole wheat pita. Canned tuna in water.
Trader Joe's Whole Wheat Pitas are amazing
Trader Joe's Organic Mayo (1tbsp per can of tuna)

One slice of Maui Onion from my local farmer's market

One slice of tomato from my local farmer's market

Fresh Leaf Spinach from my local farmer's market. (As much as you can jam in your pita)

WaLa! This will usually hold me over for 2.5 hrs then an afternoon snack of some fruit and nuts (Go Raw Trek Mix, Trader Joe's)

My son is not a fan of pita, so this is what is plate looks like. He loves frozen grapes & frozen blueberries! (I am blessed with a non fussy eater)

Trader Joe's version of oreo's. He gets two. No trans fat and no HFCS. ALL NATURAL

The big guy (also not a pita fan) typically gets a turkey,spinach, avocado(1/4 avo) & mustard sandwich on a french artisan baguette complements of Trader Joe's