Banana Nut Smoothie


This girl has a birthday coming up really soon and before I turn another year older I have a running goal that I want to complete. So far it’s going really well and I’m ahead of schedule. Speaking of running, Please Don’t Leave Me by Pink is playing in the background and I need to remember to add it to my running play list.

I’m so excited to share this post running treat with you, I had it the other day and I fell In Loveย with it. The only problem for me was that it was higher in fat and calories than I would like for just a post run treat. Sooooo I spent some time trying to recreate this delicious smoothie and I got IT!

Instead of using 4 Tbsp of almond butter I replaced it with a powdered peanut butter that has only 45 Calories for 2 Tbsp and no FAT! The only ingredients in it are Peanuts Iย die! There is nothing wrong with using the almond butter, like I said for a post run recovery drink I’d rather save those extra calories and put whole almonds on my salad. The original drink also had 6 dates in it and I found that using 2 worked just as well. Maybe I’ll add those extra ones to my salad along with the almonds.;-)

Now so you can make this yummy smoothie, I will tell you…

What You Will Need:

1 Banana, peeled and sliced

2 Dates pitted

1 Tbsp Peanut Butter Powder

1 C Unsweetened Almond Milk

Now that you got everything Prep Your Mis en Place ๐Ÿ™‚


TIP: First slice up the bananas and place them in individual baggies. This is a gret pre week prep job.


Freeze the bananas untill you are ready to make your smoothie. This will help your drink to become silky.


Like this. Then add the pre packed banana to your blender and add two dates.


Add 1 Tbsp of powdered peanut butter.


Next, add in the almond milk.


Blend until smooth.


There you go that’s it! You now have a post run smoothie to reenergize those tired achy muscles.


Oh you tasty drink I LOVE YOU!

Makes 1 Serving:

188 Cals, 38.2 G carb, 3.64 G fat, 5.04 G pro

Cheers to another waistline friendly meal!!




Juicing Eden


So simple….. And yet so powerful. Juicing is the best way to deliver those vitamins only Eden can provide and deliver them straight into your cells. Why take handfuls of vitamins when you can make a delicious juice that you can totally enjoy? Please don’t get me wrong, if taking vitamines is your only way to fill in the gaps in your diet go for it!

I enjoy making juices for the people I love. What better way to say I LOVE YOU than to hand them a glass of health? The look in their eyes as they say “mmmm taste healthy” I die!

As I sit here sipping my poblano juice writing to you, I’m listening to the song Baby Come Back by Player. Very easy listening for this unusually warm weather we are blessed with in OZ. This warmer weather reminds me that summer is around the corner and this juice will be good for the waistline so you can show it off.

So you can get to serving up a glass of I LOVE YOU to your loved one I will tell you..

What You Will Need:

2 Poblanoย ย peppers, stems removed

4 Cups Cilantro

4 English Cucumbers

2 Honey Crisp Apples, quartered

2 Limes, skin removed

This drink is absolutely refreshing!!

Prep Your Mis en Place ๐Ÿ™‚


You will need a juicer to make this but please don’t go out and spend a lot of money on an expensive one. I bought mine years ago for under $100 and it works like a charm and does a beautiful job.


First wash and scrub yourย vegetables.

Then remove the stems from the poblano peppers, and quarter your apples.


Like this.

Cut the skin off the limes. (This is optional, I just find it way too zippy when I leave the skin on.)


Add the cucumber, cilantro, apple, lime, and poblano peppers.


You did it!! You now have a vitamin packed glass of nutrition to give to those you love!

Extra: With the leftover pulp you get from juicing, place it in your compost heap or toss it in your garden to add extra minerals to your soil.

Makes 4 Servings:

100 cals, 8 g pro, 2 g fiber

Cheers!! To another waistline friendly meal!



I miss our baby… he would have loved this drink.

Sweet and Sour Skewers



I really had fun making this dish. What made it so fun was to have my daughter in law help me come up with the idea, and make it with me ๐Ÿ™‚ Watching her slowly cut the veggies up to a chefs precision was delightful! Not to mention being able to glance to the side to see Baby Eden watching me cook with absolute delight in his eyes when he sees me. I die! ย Cooking with her while listening to Stevie Nicks Stand Back sipping on sparkling cucumber water made for a delightful evening, especially when everyone who got to eat it says “That’s a Favorite, that’s a favorite!!” I look forward to coming up with new ideas on how to make some of our favorite foods waistline friendly with her.

So that you can get to making this dish for someone you love, I will tell you….

What You Will Need:

I Pkg Lean Ground White Turkey Breast

2 Lg Red Bell Peppers, chopped in to 1 inch pieces

1 Bunch Green Onions, minced with the white and green parts separated

1 Lg can of Pineapple chunks (NO SUGAR ADDED!) separate the pineapple from the juice, but save it for your sauce. Set aside 1/2 Cup of the pineapple and mince.

1 Lg Carrot, shredded

2 Tbsp Fresh Ginger, grated and minced

2 Tbsp Chinese Five Spice

For the Sauce:

Juice from the pineapple

1 Tbsp Brown Sugar

1 Tbsp Crushed Red Peppers

2 Tbsp Ketchup

4 Tbsp Soy Sauce

1 Tbsp Red Wine Vinegar (Or rice wine vinegar)

Now that you have what you need,

Prep your Mis en Place ๐Ÿ™‚

I need to stress a little how easy it is to make this dish. Most meals are very easy to make if you do your Mis en Place first.


Pre heat your oven to 350.

In a bowl, combine the turkey, shredded carrot, minced green onion (White and light green parts only),ย minced ginger, chinese five spice, and minced pineapple.


Roll into bite sized balls and place on parchment paper then bake in the oven for 12 minutes.


While the meat is cooking, in a glass bowl combine the pineapple juice, crushed red peppers, soy sauce, red wine vinegar, ketchup, and brown sugar.

Whisk well.


In a pan on the stove set to medium high heat, add in the green parts of the green onion with the red bell pepper.

Cook untill small black marks appear on the bell pepper then add in the remaining pineapple.


By now the meat should be cooked, so add the meat into the pan with the bell peppers in it.

Add the sauce you made to the pan.


Simmer for three minutes and remove from heat.

Assemble your skewers meat, bell pepper, pineapple continue.


Drizzle with the sauce from the pan, then pour yourself a glass of wine and watch your loved ones face light up when they take their first bite!

Makes 4 Servings:

243.5 Cals, 1.2 G fat, 29.6 G carb, 2.3 G fiber, 28.6 G pro, 17.5 G sugar

Extra: You can always make a double batch of these to freeze for a later date.

Cheers!! To Another Waistline Friendly Meal!



***In Loving Memory of Peaches….. He was OUR baby.

Summer Chicken Salad


I LOVE SUMMER! I love everything about it! One of my favorite things to do in the summer is to take a picnic lunch to the lake and spend the afternoon there. Usually when I go it’s on a whim and I like to pack fast and get there, so this recipe is one of my favorites to take to the lake. Its super easy to make, it’s healthy, delicious, and it makes your simple picnic seem a bit more special compared to throwing in a couple of peanut butter sandwiches in your basket. Oh DON’T forget the wine you cannotย  forget the wine! They wont let you in the park without it ๐Ÿ˜‰ ย  I kid.

Pink is singing Please Don’t Leave Me as I sip on my Hibiki and slowly puff on a Vato. It’s about 8:30 in the evening and I am sitting on my back patio smiling to myself as I enjoy some of the little pleasures in life. Now so you can enjoy some of the little pleasures in your life, I will tell you….


What You Will Need:

1 Roasted Chicken, skin removed chop the meat

5 Stalks Celery, chopped

1 Small Yellow Onion, chopped

1 Small Zucchini, chopped (I love adding zucchini to this dish. It doesn’t take away from the flavor and it adds some nutritional bulk to your meal.)

2 Cups Cherries, pits removed, chopped

1/2 Cup Raw Cashews, smashed

1/4 Cup Light Mayo (Please don’t use a lot, it’s not necessary and it takes away from the beautiful flavors of the ingredients. I use just enough to create a bind.)

1 Tbsp Dried Thyme

Salt and Pepper to taste

Now that you have what you will need, turn up your music, pour yourself a yummy drink, shake it a bit and

Prep your Mis en Place ๐Ÿ™‚ Love it!


In a mixing bowl, combine the chopped onion, zucchini, and celery.


Place your cashews in a ziplock bag and smash them up with a mallet. (Buy your cashews in bulk they are fresher and cheaper!!)


Like this..


Add the cashews to the zucchini dish.


Sprinkle with thyme, salt, and pepper. Remember to add the salt in slowly and taste along the way. You can always add you cannot subtract.


Mix in the roasted chicken, and fresh cherries. (Look at that beautiful yummy healthy color!!!)


Cover your bowl with a lid and shake it (like you do your hips when a great jam comes on.)


Fold in your Mayo and enjoy the heck out of your salad!

Makes 8 Servings:

149 cals, 6 G fat, 13 G carb, 3 G fiber, 14 G pro, 7 G sugar

Extra: When I don’t roast my own chicken, I usually buy 3 at a time and peel them all at once and freeze the meat in single serving bags. It’s a great rainy day chore to do that will make your cooking life so much easier. If I roast my own chickens I do more than one at a time as well.

Cheers to Another Waistline Friendly Meal!



Thai inspired Shrimp Scampi


As I am sitting here at happy hour, I am thinking of two special people who I bet are enjoying their very own happy hour at LaFontana right now. Thinking of them makes me want to eat some fresh caught O’Ahu but I can’t get it here! So I suppose I will settle on some freshly flown in shrimp and make a dish out of that. It’s about 85 degrees right now and the sun feels good on my face. And as I close my eyes to think of what I am going to make with the shrimp, a slight breeze blows through the trees and I swear it sounds like ocean waves! Sigh… to only open them up and be there… Anyways, I know what I want to make so pour yourself a glass of this..


Turn on China Girl by David Bowie shake your hips a bit and I will tell you…

What You Will Need ๐Ÿ™‚

4 Servings Thai Brown Rice Noodles (Low in calories and they are preservative free, gluten-free, and Vegan.) Cook according to package

12 Ounces of Shrimp, peeled and cleaned

1 Large Lemon, zested and juiced

1/2 Cup fresh Cilantro, chopped

6 Cloves of Garlic, minced (Bring your tooth-brush lol)

2 Tomatoes, chopped (I love using heirloom tomatoes for their unique colors. They make me smile ๐Ÿ™‚ )

1/2 Tbsp Lemon Pepper

2 Tbsp Sesame Oil

4 Tbsp Soy Sauce

That is all you will need to create this flavorful dish!! So now that you have your ingredients,

Prep your Mis en Place ๐Ÿ™‚


In a pot on the stove set to high heat bring some salted water to a boil.

Peel and clean your shrimp, then pat them dry.


In a medium-sized sauce pan set to medium high heat, add in the oil, garlic, and lemon zest. Cook until the garlic releases its yummy aroma.


Lay your shrimp in its yummy garlic bath and sprinkle with lemon pepper.


Cook the shrimp for 90 seconds on both sides then turn your heat to low and add in the lemon juice, and soy sauce.


Mix well, then remove from heat completely and add in the delicious cilantro.


drain your noodles that you cooked according to the package (5 minutes.)


Then add them to the sauce pan with the shrimp and mix well.


You did it!! You are done!

Makes 4 Servings:

362.5 Cals, 9.4 G fat, 46.3 G carbs, 2.4 G fiber, 21.8 G pro, 1.6 G sugar

Extra: Add in some freshly sliced Thai chilies to give it a little kick!

This dish is so yummy your loved ones will think you spent hours making it! So throw some flower on your face and just say “Yes, yes It did take me all day.” Maybe you will get the night off ๐Ÿ˜‰

Cheers to Another Waistline Friendly Meal!



Look at who LOVES YOU ๐Ÿ™‚

Sweet Potato with Cumin Spiced Chili



Where I live in the land of OZ, it has been cold and rainy. All I want to do is fill my belly up with warm comfort food while still celebrating the seasonal ingredients. Cherries are in season and I was trying to find a way to incorporate those lovely creatures into a tummy warming dish and I think I have. I am so Pleased! ๐Ÿ™‚ I think you will be too!

I love this song….”Was it the simple things that made me so crazy about you?… Was it your joy or your passion? It’s not all up to me… I love you and I need you so I’m….. Sending you forget me nots…” Patrice Rushen singing Forget Me Nots is hot!! 2 Min and 55 seconds into the song is when I really drop down! I love listening to music while I cook. I think it’s the only time that I ever feel like everything is right. I’m not good at expressing emotion so I only hope that how I feel comes out to you through my food. Oh add in a glass of this…..


and I’m really good ๐Ÿ˜‰ So dance with me a little and I will tell you..

What You Will Need:

4 Sweet Potatoes, scrubbed and baked

2 Pks of 99% lean Ground White Turkey Breast

1 28 Ounce can of Crushed Tomatoes

1 Yellow Onion, diced

3 Cloves of Garlic, minced

2 Cups Cherries, pitted and cut in half

1 1/2 Cups Green Olives, sliced

1/4 Cup Capers

1/2 Cup Fresh Cilantro, chopped

1/4 Cup Sherry

1 Tbsp Olive Oil

2 Tbsp Ground Cumin

1 Tbsp Ground Cinnamon

Salt to taste (not to much, the olives and capers will act as your salt.)

Turn up your music, take a deep breath, and let everything goNow Prep your Mis en Place.


First thing, pre heat your oven to 400. Scrub your potatoes, punch a few holes in them with a fork and bake them for 1 hour.

In a pot on the stove set to medium high heat, add in the olive oil, garlic, onion, cumin, and cinnamon.


Stir well and allow the onions to start to sweat. The smell is fantastic! I love the smell of toasted cumin I want to put some behind my ear lol.


Once the onions begin to soften (about 5 minutes) add in the ground turkey and begin to crumble and cook through.


Next add in your crushed tomatoes and stir.


Set the temp to medium and allow it to simmer for 5 minutes.


Add in those beautiful cherries, green olives, and sherry. Get up and close to your pot and inhale!! Ahhh yes…


Cook for 5 more minutes then add in your fresh cilantro and set to simmer for 10 minutes.


Add in a few more cherries at this point if you like and your capers.

Mix well.

Your potatoes should be done so remove those babies from the oven, cut in half and top with your chili.


Makes 4 servings with extra chili for freezing:

354.2 cals, 2.5 G fat, 50.2 G carb, 8.3 G fiber, 32.7 G pro, 20.1 G sugar

Extra: Look at that fiber and protein content! I know the sugar is higher than normal, but it comes from wonderful nutritious food! This dish is so colorful and each ingredient and color does something wonderful to your body!

Cheers to another Waistline Friendly Meal!!



Miko’s Make You Feel Better White Chocolate Macadamia Cookies


Hmmmmm.. How are White Chocolate Macadamia Cookies WAISTLINE FRIENDLY??? They are if you eat them in moderation ๐Ÿ™‚ Plus using organic quality ingredients help out as well. Lets face it, sometimes you just want a cookie! I like to eat highly nutritious food so if I’m going to splurge on a dessert other than fruit I am going to make sure its worth it!!ย  I have no guilt on tossing something that doesn’t hit the spot right. I will be honest, I just had knee surgery the other day and I’m feeling kinda sorry for myself so I was completely delighted when Miko made her “Make you feel better cookies” for me ๐Ÿ™‚

I’m listening to My Moon My Man by Feist and her voice is like a siren calling me out to sea. I want to get up and dance but I’m going to contain myself for at least one more day. A girls gotta heal lol.

I am sipping on a cappuccino it’s not to bad, but I’d rather be drinking a glass of this..


So yummy looking I could cry…


Oh no don’t cry Eden! I better get to telling you

What You Will Need:

2 1/4 C all-purpose Flour (Organic if you can)

1 tsp Baking Soda

1/4 Tsp Salt

1 C Light Brown Sugar, firmly packed

1/2 C White Sugar

1 C Salted Butter, softened

2 Large Eggs

2 tsp Pure Vanilla Extract

1 C Macadamia Nuts, coarsely chopped

1 1/2 C White Chocolate Chips

Do you have your drink poured and your music turned up? Perfect prep your Mis en Place ๐Ÿ˜‰ Love It!!


Pre Heat your oven to 350 and set your butter out to soften.


In a glass bowl, mix in the firmly packed light brown sugar, and white sugar.


Next add in the soft butter, vanilla, and pretty yellow orange eggs.


Mix well.


In a separate glass bowl, add in the flour, salt, and baking soda.


Then add in the white chocolate, and macadamia nuts. Mix well.


Now, add in your wet ingredients and mix well.


Set out a sheet of parchment paper and begin to roll the mixture into round balls. About a golf ball size.


Place the balls on a cookie sheet and bake for 10-12 minutes or until the edges begin to brown. Set aside on cooling rack and enjoy!!!!!!

Serving size 2 cookies:

170 cals, 9 G fat,22 G carb, 2 G pro, 1 G fiber

Cheers to Another Waistline Friendly Meal!! (In Moderation!)



Shallot Marinara Sauce


Oh My Goooooodnesss!!ย  The flavor in this marinara is outstanding! I need to warn you ahead of time, you will need to keep your toothbrush handy after eating this sauce but hey, we need to be brushing after we eat right?? I’m all about good health ๐Ÿ™‚ I’m telling you, this sauce is so good that I smiled the whole time I was eating it. I believe the way you feel when you are cooking shows up in your food. I certainly was having a great time listening to Caruso sung by Andrea Bocelli while I was sipping on my Decoy Chardonnay (A very beautiful affordable wine). You should have seen me.. Maybe someday I will release the videos of me cooking ๐Ÿ˜‰ that could be fun!

Now so you can put a smile on your face I will tell you…

What You Will Need:

2 28 ounce cans Peeled tomatoes (If you can use your own jarred tomatoes)

1 Cup Fresh Shallots, minced (I told you, you would need a toothbrush)

6 Cloves of Fresh Garlic, minced

1/2 Cup Fresh Basil Leaves, sliced into ribbons

2 Tbsp Olive Oil

2 Tbsp Dried Oregano

1 Tsp salt

1 Tsp Black Pepper

1 Tsp Crushed Red Pepper

Hopefully your mouth is watering by now so wipe your lip and Prep your Mis en Place ๐Ÿ™‚ Love IT!


Start by mincing your shallots, and garlic.


Somethings are defiantly worth crying for……….


In a large pot on the stove set to medium high heat, add in the olive oil, shallots, and garlic.


Stir frequently until the shallot begins to soften, about 6 minutes.


Doesn’t it smell GOOD!?


After the shallots have soften, add in the tomatoes.


Then add in the salt, black pepper, red pepper, and oregano.


Begin to crush the tomatoes with a wooden spoon and set the temperature to medium low heat.


Wow! Look at that yummy nutrition! Cover and allow your sauce to simmer for 30 minutes , then add in your fresh basil and simmer for another 15 minutes.

AMAZING is what your company will say when they taste your homemade marinara sauce. Yes, they will ask you if it’s homemade ๐Ÿ™‚

Makes 10 1/2 Cup servings:

51 cals, 1.3 G fat, 13 G carb, 2 G fiber, 1 G pro, 7 G sugar

EXTRA** A quick yummy dish to pair your marinara would be sausage and peppers.

In a medium pot on the stove, bring some salted water to boil for your noodles.

Buy some assorted colors of bell peppers along with spicy Italian sausage.

In a large pan on the stove set to medium high heat, begin to carmalize your peppers.


Like this..


YUMMY!!! Next grill your sausage.


Cook your pasta according to directions and drain.


Wallah! You now have a meal that is so simple but tastes soooo complex!

Cheers to another Waistline Friendly Meal!



Lavender Espresso Cheese with Fresh Pesto


Lavender espresso cheese with pesto????? Absolutely! That is one thing I love about cooking, standing in the kitchen with great music and a nice drink pairing different ingredients together to see what works, doesn’t work, and even better what creates a flavor explosion!! This hors d’ oeuvre does not disappoint!! Again, its made of minimal ingredients and it is so super easy to whip up… That is unless you are like me and get really into the music you are listening to. For instance while making this dish I was listening to Jenny Was A Friend Of Mine by The Killers and exactly at 3 min 15 sec into the song no mater what I am doing I will drop it and next thing you know my hips are swaying and my fist is pumping in the air! I am sure that has got to be quite the sight to see. I urge you to check out the song and trust me, you will get it. ๐Ÿ˜‰ Good thing I wasn’t taking something out of the oven because I would have automatically dropped it! LOL!! I LOVE THIS STUFF! ๐Ÿ™‚

Well that was fun, even more fun is this scotch pairing I’m trying…


I recommend it to anyone who would like to get into scotches but doesn’t know where to start. What they do is they have you pick out three different kinds and have you try them. Then you take notes on what you though of the flavor and the next time you go in you try 3 more and so on until you find one you like. It’s very affordable.

Ok Ok I will get on with it and tell you…

What You Will Need:
1 Ounce Lavender Espresso Cheese, sliced thin (I love Bee Hive Cheese, check out their website they will ship to you)

1 1/2 Tbsp Fresh Basil Pesto (Homemade if you can)

1/2 Ounce raw Walnuts, broken into little pieces

4 Fresh Basil Leaves, torn

Any kind of cracker you like (I like to use a cracker that is very thin and wont take away from the flavor.)

Now Turn up your music and prep your Mis en Place ๐Ÿ™‚


Assemble your snack:

Cracker, cheese, pesto, walnut, and top it with a fresh basil leaf.

That’s it! What did I tell you?? I look forward to hearing what you thought of the flavor combinations.

Makes 1 serving (9 crackers)

210.2 cals, 6.2 G fat, 10 G carb, 2.3 G fiber, 4.6 G sugar

Extra: I need your advice, I will be heading to Nantucket and Manhattan this week and I was wanting to know if you guys had any great restaurant recommendations for me? I would really appreciate them. I cant wait to tell you about my trip.

Cheers to another Waistline Friendly Meal!



Mediterranean Shrimp with Fennel


As I sit here listening to Trouble Me by 10,000 Maniacs I need to raise my glass of La Croix sparkling coconut water to this dish! It’s another easy, healthy, delicious meal with minimal ingredients.

I am so pleased๐Ÿ™‚

I still get amazed at how easy it really is to eat healthy, why do we try to complicate things that are simple? I do understand that education and inspiration are key and that is why I am thankful for some of the amazing blogs I follow (I will provide a list) there are some wonderful people out there that are doing research on the subject of good health and are putting it out there for us to learn from. The most important thing I learned is that you just need to try, try, try again. Success is made out of failures, and I can tell you this dish is not one of them ๐Ÿ˜‰

So to help you make this meal, I will tell you,

What You Will Need:

2 Fennel Bulbs, sliced thin

1 15 ounce can of Fire Roasted Tomatoes (or you can go the extra Mile and roast them yourself)

1 1/2 Tbsp Dried Oregano

1 Lb of Peeled Raw Shrimp

4 Tbsp Capers

1/4 Cup Fat Free Feta, crumbled

Ground Black Pepper and Sea Salt to taste

Nowย  my favorite part, prep your Mis en Place


On the stove with a large pan set to medium heat, add in the sliced fennel and cook until they begin to soften. I do not use any oil to cook my veggies, I just cook them slow and allow them to sweat. You can use olive oil if you wish for them to cook faster plus, it is Mediterranean.


Next, add in the tomatoes.


And the oregano. Mix well and allow to simmer until the fennel is soft. I still like a little bite to my veggies so you may want to test along the way (which you should always do).


After you peel your shrimp, add it to the fennel and cook for about 4 minutes. Shrimp does not take long to cook so what you are looking for is a light pink color.


Once your shrimp is done cooking, plate then sprinkle with capers, feta, sea salt, and pepper.

I told you it was easy!!!

Makes 4 Servings:

138.3 cals, 1.8 G fat, 7.9 G carbs, 3.1 G fiber, 20.8 G pro, .1 G sugar

Extra: This dish works well with grilled chicken, or a pan seared Sea Bass.

Cheers to another Waistline Friendly Meal!