Tag Archives: vegetables

Weekly Tips for July 5, 2011.

Posted on 05. Jul, 2011 in Uncategorized

How are you handling your long weekend hangover? Exercising, eating healthy or taking care of that sunburn? The whole country seemed to enjoy beautiful weather.  What was your favorite part of Independance Day? (more…)

Chicken Pasta Salad for Summer

Posted on 30. May, 2011 in Food

Chicken-Pasta Salad (more…)

Guilt Free Cinco de Mayo Tacos

Posted on 01. May, 2011 in Food

Zucchini and Corn Tacos (more…)

Weekly Tips for February 28, 2011

Posted on 28. Feb, 2011 in Uncategorized

Where did February go? Can it be March already? Time to shake out the cobwebs, open up the house for some fresh clean air and get outside to walk, hike, run or enjoy some “me” time. This week’s tips are Nice, Green, Healthy, Food and Exercise. Check them all out and leave your comments and thoughts. (more…)

Weekly Tips for February 21, 2011

Posted on 21. Feb, 2011 in Uncategorized

Have you heard what is going on in our world? The riots, the death, destruction and terrible illnesses.  It really requires us to take a long look at what we have going on in our own personal lives and evaluate it as “really that bad?”  We have heard some terrible news about family friends sufferring from life ending diseases and financial ruin.  So, is it “really that bad” that you ate some cake over the weekend? Or you didn’t make it to the gym every day last week. The kids progress reports came out and they need to focus more in school?  Heading into March, it is time to re-evaluate our ideas, goals and resolutions for 2011.  We can acheive anything we put our energies to, but are those acheivements “attainable”? (more…)

Weekly Tip for January 1, 2011 ~ Welcoming the New Year

Posted on 01. Jan, 2011 in Uncategorized

There is so much information to share when jumping into the New Year.  What do you want to achieve? Did you make a resolution?  Do you want to tackle that closet that you can’t even open the door because it won’t close again? (In our space station, we have a closet we are “afraid” of, so like all pink elephants, we ignore it!) Is there a “bucket list” item you must accomplish? How about your health, nutrition and  fitness?

Take this first month of 2011 and LIGHTEN UP! (more…)

Weekly Tips for Dec. 6, 2010

Posted on 06. Dec, 2010 in Uncategorized

It is only 19 days to Christmas and already people are letting their fitness routines, slide away.  This is the most important time to follow through and keep up the fabulous work you have been doing. GUILTY-have had some early eggnog, cookies and cheer but right back into the routine Monday morning.  You have to do keep your fitness up, not only for you, but the rest of your family. You are the POWERHOUSE behind your family.  If they see you slipping, they will most definitely slide, too. Be strong, if you can’t get to your regular gym or class, jump over to the Fitness tab and there are plenty of at home exercises or one of my favorites, turn off Oprah and turn on Exercise or Fit TV. (more…)

Warming for the Family – Beef & Vegetable Potpie

Posted on 07. Nov, 2010 in Food

Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover’s potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping.


1 tablespoon olive oil, divided

1 pound ground sirloin

2 cups chopped zucchini

1 cup prechopped onion

1 cup chopped carrot

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 (8-ounce) package presliced mushrooms

3 garlic cloves, minced

1/2 cup dry red wine

1/4 cup tomato paste

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium beef broth

2 tablespoons cornstarch

2 tablespoons water

Cooking spray

1 (11-ounce) can refrigerated soft breadstick dough


Preheat oven to 400°.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.

Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.

Green Goddess Dip with Pita Chips

Posted on 04. Oct, 2010 in Food

Green Goddess Dip with Vegetables & Homemade Pita Chips

 The Situation:
You Need an Impressive (but Easy) Party Dish

Perfect Meal to Make:
Green Goddess Dip with Vegetables & Homemade Pita Chips

OK, so it’s not a meal exactly. But showing up with a crowd-pleasing signature appetizer will always inspire great praise. This surprisingly simple yet elegant dish fits the bill. (more…)

Rainbow Quinoa Salad*

Posted on 11. Jul, 2010 in Food, Uncategorized


• 1 cup Quinoa, uncooked. The red and black quinoa is good for a change.

• 2 cups water for Quinoa

• 1 organic carrot, chopped small

• 1 small red onion, chopped small

• 1 stalk of organic celery, chopped small

• 2 scallions, white and green parts, chopped small

(save 1/4 cup of scallion for garnish)

• 2 corn on the cob, decobbed or organic frozen corn

• 1 tsp. Sea salt, pinch of pepper

• 2 tablespoons of virgin olive oil

• 1/4 cup lemon juice, fresh

• Optional: fresh organic parsley, about 1/4 cup chopped


Soak Quinoa for 2 mins, rinse well and cook 2 parts liquid to 1 part water. Bring water to a boil, add grain and then simmer for 20-25 mins, until grain looks fluffy. Set aside to cool at least 10 mins.

Prep all the vegetables, juice lemon. Blend olive oil with lemon. Mix veggies with cooled grain and dress, adjust lemon and salt to taste. Garnish with parsley or scallion. Then, ENJOY!!

*Another option: Just cook the quinoa in chicken broth and in the last five minutes, add chopped peppers, broccoli, cranberries (and whatever else you like). Much simpler/faster and still good!