RECIPE | Apple-Strawberry-Cantaloupe Smoothie

This past summer's canteloupes were just so exquisitely sweet. My tastebuds have been eternally fulfilled with these melons. One of the things that I've lived on is my Apple-Strawberry-Canteloupe. Read on to see how I made it with my new VitaMix blender.

Ingredients:

1 medium apple
1 cup of whole strawberries
1 cup of canteloupe
squeeze of lemon

Instructions:
 

*Note: this recipe uses the NutriBullet. Check it out HERE.

1) Rinse all fruit under lukewarm to cold water in a colander. (* KitchenAid has a nice one HERE.)

2) Load the fruit into NutriBullet blender.

3) Fill the NutriBullet blender with chilled filtered water to the "max line".

4) Blend for 5 minutes.

How to serve:

Drink from the NutriBullet container or serve in a glass. This smoothie can be saved in the refrigerator. I like to have a little in the morning and then the rest for an afternoon snack. I would not save the smoothies for more than a day. 

RECIPE | Grilled Tofu Salad

 This is one of my standbys for boosting protein in my lunch. The tofu is from my list of powerhouse proteins with my favorite green salad. This grilled tofu w/ caramelized onions and peppers on green salad. It makes a great lunch or dinner. Light and healthy but filling at the same time.

RECIPE | Tomato Cucumber Salad

I enjoy this cucumber salad year round. Cucumbers are a good food to eat for weight loss and contain magnesium, Vitamin C and Potassium to name a few.

Ingredients:

2 green cucumbers
1 medium red onion
3 Roma tomatoes
1/2 cup bread & butter pickles
1/4 cup of raisins
sesame seeds (optional)

Seasonings:

parsley (to taste)
chives (to taste; I LOVE these)
ground black pepper (to taste)
 

Instructions:

1) Wash cucumbers, tomatoes and red onion.

2) Peel cucumbers and then cut cucumbers into 1/2" slices. Cut tomatoes into wedges.

3) Cut red onions into thin slices.

4) In a stainless steel mixing bowl, combine cucumbers, red onions, tomatoes, pickles, and  raisins.

5) Sprinkle salad with sesame seeds to taste.

* Consider serving with scrambled eggs or with my Easy Salmon Croquettes.

RECIPE | Garlic Broccoli

I LOVE BROCCOLI !!! I eat this recipe just about every two days. Broccoli is part of the cruciferous veggies group meaning that it is a good source in fiber and vitamins (calcium iron, magnesium, potassium). It is a good food to eat for colon health as it gives you plenty of ruffage in your digestive system. The trick to cooking broccoli is to retain its green colorful. If it turns grayish, green then you've over-cooked it.

RECIPE | Grilled Garlic Shrimp

I like to grill medium sized shrimp in my grill skillet pan. Sometimes, I leave the tails on the shrimp and other times, I peel them. This recipe is very simple and makes a good protein for dinner on a weekday.

RECIPE: Easy Soup Mirepoix

What is Mirepoix? I had been hearing this for years and never knew what it was. The word Mirepoix is French and is pronounced like "mirra-pwa". It is a mixture of chopped carrots, onions and celery that is mainly used to flavor soups, sauces and stocks.

You can use this simple mixture to flavor any type of meat and soup base. It is easy to make and remember in addition to being nutritious. Oftentimes, I add broth, garlic, ginger and butter in my mixture.

RECIPE: Revved Up Coleslaw

Do you like cabbage? Here's a recipe for a revved up version of a classic coleslaw. I pack my coleslaw with mixed greens, red onions and olives to make it more robust. This recipe is  simple, easy to make and can be served for breakfast, lunch or dinner.

RECIPE: Very Berry Fruit Salad

Fruit salad is an essential part of my eating healthy lifestyle. I love having fruit at any time of the day but mainly in the morning with eggs. Since, I don't eat carbs often, I usually start my day with scrambled eggs or an omelet followed by a fruit smoothie or fruit salad.

In this post, I share my favorite fruit salad.

RECIPE: Ginger Honey Ham Wrapped Asparagus

What is sweet, salty and healthy for you? Yep, my Ginger Honey Ham Wrapped Asparagus! Asparagus are hardy vegetables that are usually in season in the early spring/summer around April through July. They come about 6-8 inches in length and have tender tips and strong, chewy stalks. You usually cut the bottoms off and eat from the tip down. Asparagus can last a good while in your fridge and can be baked, grilled, roasted, cut into pieces or left whole.