Juicing EDEN 2 Beetroot with Honeycrisp Apples and Ginger



“You’re The Only Women” by Ambrosia is playing in my ears as my feet hitting the pavement start to slow down into cool down mode. After upping my running mileage into the double digits, there is nothing I look more forward to than my 1/2 mile cool down walk to carry me home. Along with the cool music and sun kissing my face are the thoughts about a tasty drink I have waiting for me upon arrival…. My Beet Juice.

Beet juice really?? That’s what EDEN is looking forward too? YES I AM. There is no better drink to rid my body of post run inflammation than beet juice. Addition to the beets I also add ginger, carrots, Honeycrisp apples, and cucumber. Adding ginger root to the beets not only help a tummy that can get upset from a lot of running, but it is also a fantastic natural remedy for my arthritis. The carrots in the juice help protect my skin from the long exposure to running in the sun and the Honeycrisp apple???? I just love the apple 🙂

What You Will Need:

3 Beet roots, washed clean and stems removed *****DO NOT get rid of the beet tops! They are wonderful sautéed together with a little bit of olive oil and garlic!!

4 Carrots, scrubbed clean

2 Honeycrisp Apples, scrubbed clean

1 Inch Ginger root, Peeled

1 English Cucumber, scrubbed clean

Now that you have what you need,

Prep Your Mis en Place 🙂


My juicer has a small opening  so I have to cut my apples and beets in half. ***Remember to keep those beautiful beet tops!!


In your juicer, juice all the ingredients together.


That is it! It really takes no time at all to serve yourself up a  batch of this lovely post run drink.


LOL keep it CLASSY!!!! Wine isn’t the only thing that can be served in wine glasses. I LOVE this juice.


Save the remaining pulp from your juicer and add it to your compost heap 🙂

Make 4 Servings:

75 cals, 0 G fat, 2.25 G pro, 1.12 G fiber

Cheers! To Another Waistline Friendly Meal!!




Jicama Salad with Radish and Avocado



It’s finally raining here in OZ and I can’t tell you how much we need it! I have all the windows open in my home and the smell of the first rain of the season is intoxicating! Lightly in the back ground Come Undone by Duran Duran is playing and as the breeze blows my curtains I can hear the distant laughter of my Baby Eden who has gone home echoing in my mind… I miss the way he smells, the way he looks at me, and the way his sweet hand felt on my cheek. I wonder if he thinks of me as much as I think of him??

Oh No EDEN don’t cry!!


Oh but I can’t help it! I miss him so much. He was my little companion during my morning coffee, afternoon walks, and evening wine. Goodness EDEN! Maybe I need to add a little jalapeno to my freshly juiced kale?? That ought to snap me out of it.

Sigh…. I want to be around for my family for a long time so I have been looking at my diet to see what kind of nutritional tweaks I could do to it. I noticed I do not have a lot of fat in my diet good or bad so I need a recipe that will add that healthy fat into my diet without hurting my waistline and folks I got it! So you can get to making this yummy salad to be around your family members longer, I will tell you….

What You Will Need:

2 Avocados, cubed

2 C Jicama, shredded

1 1/2 C Radishes, sliced thinly

4 Tbsp Raw Pumpkin Seeds (No oil or salt added)

1/4 C Dried Cherries or Currants (No sugar added)

** If possible, buy your pumpkin seeds and dried cherries in bulk. It is truly much cheaper.

For The Dressing:

1 C Plain Greek Yogurt

1 Orange, juiced (I like the sumo kinds this time of year if you are really lucky Navel oranges are in season.)

1 Lime, juiced

2 Tbsp Olive Oil

pinch of Salt and Pepper

Now that you have all that you need,

Prep your Mis en Place 🙂    Remember doing this makes cooking more enjoyable and easier.


In a large glass bowl, add in the sliced radishes, diced avocado, cherries, and raw pumpkin seeds.


Next, peel the jicama, then using a cheese grader shred the jicama.


Like this! Then add to the glass bowl with the rest of your dry ingredients.


In a separate small glass bowl, add in the plain greek yogurt, and the juice from the orange.


Then add in the juice from the lime.


Next, add in the olive oil with a pinch of salt and pepper.


Whisk well.


Pour the dressing over the salad then cover with a lid and shake it, shake it, shake it! Oh shake your hips too while you are at it 🙂


There you go! Wasn’t that easy? You now have a salad that is bursting with heart healthy fat and overflowing with fantastic flavor!!! Look at that fiber!

Makes 4 Servings: 290 cals, 16 G fat, 30 G carbs, 9 G pro, 6 G fiber, 4 G sugar

Cheers To Another Waistline Friendly Meal!

Kisses 🙂


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 🙂 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!  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 🙂

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), 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.

Buffalo Chicken Wings EDEN Style


OHHH yummy yummy!! During football season I crave Buffalo chicken wings. My mouth waters for that tangy zest! But A girls gotta watch her figure so my wing eating extravaganzas are far and few between until…….Today! I’m telling you, you will think you are eating the real deal once you sink your mouth into one of these babies! I Die! But before I go on, Its happy hour so lets turn up the music (I’m listening to Empire State of Mind by Jay Z to get in the mood.) Now pour yourself a glass of Cakebread Chardonnay and shake it…


Sitting in my kitchen enjoying myself, I’m thinking of how I just love recipes that you can sneak extra vegetables in without noticing, and this dish does not disappoint! Don’t get me wrong, I love my veggies but I do know how helpful it is to sneak them into meals for people who don’t like them. I better let you get to recreating these yummy bites,  so I will tell you…..

What You Will Need:

1 Pk. Ground Chicken Breast

1 Cup Carrots. finely diced (set a few TBSP aside for garnish)

1 Cup Celery, finely diced (set a few TBSP aside for garnish)

1 Small Shallot, finely diced

1 Clove Garlic, minced

1/2 Cup Reduced Fat Blue cheese, crumbled

1/2 Cup Franks Red Hot Buffalo Sauce

Bib Lettuce, leaves peeled to act like a dish

Now that you are back from the store relaxed and have your music going Prep Your Mis en Place ! Still my favorite part 🙂


Pre heat your oven to 385

In a mixing bowl, add in the chicken, carrots, celery, shallots, garlic, blue cheese, and the hot sauce.


Mix well.


Now start forming the mixture into bite sized balls. like this!


Look at those hidden veggies!

Place them on an oven safe baking sheet and cook for 15 minutes. While they are cooking, take this opportunity to enjoy the evening a bit 😉


I love fall evenings. Just the smell in the air is intoxicating. Oh wait, that’s my dinner cooking that smells sooo good. lol


How did a picture of Baby Eden slip in? OH I die!! I just love that face!


After 15 minutes, let the chicken rest for a few minutes then place them in a bib lettuce cup and top off with some extra carrots and celery. If you like, you can add a few more blue cheese crumbles and hot sauce to the top.

Makes 4 servings:

279 Cals, 15.3 G fat, 9.8 G carb, 3.7 G fiber, 25.1 G pro, 5.8 G sugar

EXTRA: You can also use ground white turkey breast for 219 Cals, 4.3 G fat and 34.1 G pro

Cheers! To another Waistline Friendly Meal!



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! 🙂 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 😉 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!!



Homemade Pesto with Italian Meatballs and Heirloom Tomato Jam


What You Will Need:

For the Pesto:

1 Large Bunch of Basil

1/2 C Parmigiano-Reggiano

1/2 C Olive Oil

6 Cloves of Garlic

1/2 C Pine Nuts

*If You do not wish to make your own pesto, you can buy a jar and use that. Just read the ingredient list to make sure there are no additives and extras.

For the Meat:

1 Pkg 99% Lean ground White Turkey Breast

4 Cloves of Garlic, minced

1 Bunch of Green Onions, minced

1 Shallot, minced

1/4 C Parmigiano-Reggiano

1 Tbsp Dried Oregano

1 Tbsp Olive Oil

2 tsp Dried Red Chili Flakes

1 Small Green Bell Pepper, minced

Sea Salt

For The Tomato Jam:

3 Heirloom Tomatoes, chopped

1/2 C Fresh Basil, chopped

1/2 Tsp Black Pepper

1/2 Tsp Sea Salt

1 Tbsp Balsamic Vinegar

Fresh made Ciabatta bread, sliced then toasted


Set up your wonderful Mis en Place


Heat Your oven to 400

In a glass bowl combine all the ingredients to make your meatballs.

Mix well.


In a small muffin tin, scoop out the turkey mixture and form into small balls to where the meat barley comes over the edge.

Cook in the oven for 10 Minutes, set aside.

At this time place the sliced Ciabatta bread in the oven brushed with olive oil and bake for 8 minutes.


While the meat balls are cooking, combine all the ingredients to make your tomato jam. Mix well then chill in the refrigerator until you are ready to use.


In a blender add the basil, garlic, pine nuts, Parmigiano, sea salt and mix for 30 seconds.

On a slow setting, slowly add in your olive oil until you reach your desired consistency.

Assemble your Hors d’ oeuvre

Ciabatta, pesto, (extra Parmigiano  if you want) meatball, and tomato jam


Serving size is 6 squares

320 Calories, 13.5 G fat, 25 G carb, 3 G fiber, 24.5 G pro, 2 G sugar

Extra: You can make a larger batch of pesto and freeze it for another time.  Jars of homemade pesto make great gifts.

I had a lot of meat balls left so the next day I made my family open-faced meatball sandwiches, they were delicious!



Smokey Cheddar with Hatch Green Chile Soup


It’s raining out. The kind of rain that lets you know fall is around the corner. The kind that makes you want to curl up with a bowl of warm soup. I love the fall, and I can’t think of a better recipe than this soup to invite the fall in. In the back ground playing is At Last by Etta James and I’m slowly swaying to it as I daydream while roasting some green chilies… The smell of the chilies and cumin is very intoxicating and completely warming to the senses. I kid you not, my mouth is watering with anticipation!! I can’t wait till the first bite 🙂

So that I’m not the only one with a mouth-watering I will tell you….

What You Will Need:

4 Chicken breast, roasted then chopped (If you are vegetarian, skip this part)

10 Hatch Green Chiles, roasted, then chopped

3 Large Leeks, sliced (White and light green parts only)

2 C pinto beans, cooked (If you want you can use canned, just rinse them well)

1 Bunch Green Onions, sliced

5 C Chicken Stock (Home made if you can.) **** Use vegetable stock if you are vegetarian

2 C Milk

1 Pound Extra Sharp Cheddar, grated

5 Cloves of Garlic, minced

3 Tbsp Whole Cumin Seeds

1/2 Tbsp Chipotle powder

1 Bunch Fresh Cilantro, chopped

Salt and Pepper to taste


My favorite part can you guess?

Set up your Mis en Place


Heat your oven to 380. Rub the chicken breast with a little salt, pepper, and bake for 10 minutes. Set the chicken aside to rest for a few minutes.

In a large pot on the stove set to medium high heat, add the leeks, cumin seeds, and garlic.

Cook until the leeks become wilted. The smell of the warm cumin seeds is so beautiful!!! (I need to make a perfume oil out of them.)


Add the chiles, beans, stock, and milk. Bring to a boil then lower to a simmer for 10 minutes.

Chop the chicken breast and add it to the soup along with the cheese and lower the heat to low stir well.

Season the soup with the chipotle powder, salt and pepper cook for 10 more minutes.

At the end of cooking add the fresh chopped cilantro.

Garnish with the green onions

*Makes 10 servings so this soup is great to have on hand for fast lunches.

277.2 cals, 15.2 G fat, 12 G carb, 2.6 G fiber, 21.8 G pro, 3.7 G sugar

Extras: I like to make Garlic croutons that I add to the top of the soup

KISSES! To Another Waistline Friendly Meal!

Apples with Honey on Toasted Parmigiano-Reggiano Baguette


What You Will Need:

2 Large Honey crisp Apples, sliced thin

Parmigiano-Reggiano, sliced thin

Honey (Be sure to buy local honey, it will help with any allergies you might have.)

French Baguette Loaf, sliced thin

1 tsp Cinnamon


Prep your Mis en Place (I still love saying that.)


Heat your oven to 400.

On a cookie sheet lay out the sliced baguette and with a brush, brush on some honey.

Toast in the oven for 5 minutes, then pull out of the oven, add the parmigiano-reggiano and toast for 5 more minutes. The cheese should be melted and the bread crispy.

Place the sliced apples on top of the warm cheese, then drizzle with honey and dust with cinnamon.



Serving size is 4 slices:

172.5 cals, 6.6 G fat, 16.6 G carb, 11.5 G pro, 1.9 G sugar

This is sooo delicious as a breakfast or a sweet and savory hors d’oeuvre.

Moraccan Stew with Turmeric and Ginger spiced Couscous


What You Will Need:

2 Large Zucchini, diced

2 Large Yellow Squash, diced

3 Large Red Bell peppers, diced

2 Large Yellow Onions, sliced

2 Tomatoes, diced

8 C Chicken Stock *Homemade if you can >>> If you are vegetarian, you can use vegetable stock.

2 Chicken Breast, roasted, then diced >>> You can use Chickpeas instead of chicken as well.

1 C Couscous, cooked (In Morocco, couscous means FOOD.)

4 Cloves Garlic, Minced

1/4 C Capers

1 1/2 Tbsp Fresh Ginger, graded (you can use powder if you wish) set aside 1/2 tsp for couscous

1 1/2 Tbsp Turmeric Set aside 1/2 tsp for the couscous

1 Tbsp Cinnamon

1/2 Tbsp Chipotle  (This adds such a wonderful smokey flavor to the dish.)

1 tsp Saffron

Sea salt and Pepper


Set up your……. Mis en Place


Heat Your oven to 380. Rub the chicken breast with salt, pepper and bake for 10 minutes. Remove from oven , chop, and set aside.

In a large pot on the stove, add the garlic, onion, bell pepper, zucchini, and yellow squash. Cook until the onion starts to soften.


Add the capers, tomatoes, cinnamon, ginger, turmeric, and chicken stock. Bring to a boil then set to simmer for 20 minutes.


Add the chicken and saffron, simmer for 15 more minutes. Salt and pepper to taste.

While the stew is simmering, cook the couscous according to the directions on the package you choose. ** Use chicken or vegetable stock instead of water. Add 1/2 Tsp turmeric, and 1/2 Tsp ginger.

* Serving size is 1 1/2 cups of stew, with 1/3 cup of couscous

200.6 cal, .9 G fat, 26.2 G carb, 4.1 G fiber, 20 G pro, 7.5 G sugar

Extra: This is such a wonderful soup to make if you are feeling a bit under the weather. Ginger, and Turmeric do wonders for the stomach.

Mini Tacos with Hatch Green Chile and Avocado


What You Will Need:

1 Pkg 99% Lean Ground Turkey, crumbled and cooked (Use any kind of meat you would like. *If you are a vegetarian use Walnuts.)

1 Pkg of Melissa’s Wonton wrappers

1 Large Avocado, diced

3 Heirloom Tomatoes, diced

1 Onion, Diced

1 Small bunch of Fresh Cilantro, chopped

2 Large Hatch Green Chilies, roasted, then diced (you can use a jar of diced green chilies if you don’t have fresh.)

2 Oz Sharp Cheddar Cheese, Shredded

1/2 C Salsa

8 Tbsp Sour Cream


Set up your Mis en Place (Still ok to say fancy words)


In a large pan on your stove, set the heat to medium high and cook the onions until they become translucent.

Add the turkey, then crumble, and cook all the way through.

Next add the salsa of your choice to the meat and lower the heat and allow the turkey to simmer for 3 minutes in the salsa.


Pre heat your oven to 380. In a muffin pan place 2 wonton squares in each cup then press down so it becomes a bowl like shape.


Bake for 10 minutes then pull the muffin tin out of the oven and fill each cup with some turkey and cheddar cheese.

Place back in the oven for 3 more minutes.

Assemble your taco cups: Add green chilies, tomatoes, avocados, sour cream and cilantro to the top.

*Serving size is 3 Cups

266.3 Cals, 10.4 G fat, 22 G carbs, 2.4 G fiber 21.4 G pro, 2.3 G sugar

*TIP, Green chilies are in season from August through September. Most Garden stores will sell the chile and roast them for you. I like to buy a large batch that I take home, peel, then freeze to have throughout the year.