Recent Recipes

Cashew Chicken Salad

This is a very fast-to-make chicken salad, especially for a ladies’ lunch. The secret in cutting down the calories is to use fat-free mayonnaise and sour cream. The herb spices kick up the flavor, and the cashews give the salad a nice crunch. Prep time is further reduced by using a pre-cooked roasted chicken. Time is priceless, so every shortcut helps, as long as it is a healthy choice.

Udiful (Utterly delightful) Peachy Bagel French Toast

This recipe is peachy-delicious, easy to make and a sure dish to fix again and again. The bagels are from Denver-based Udi’s Bakery. Many grocery stores carry Udi’s gluten-free bagels – and it’s the perfect bread for French toast because it’s dense, it soaks up the milk-egg mixture well and it doesn’t get a soggy texture. In addition, the hole in the center means you can stuff wonderful tastes, flavors and goodies into each piece. Use two-day-old bagels for best results.

The French call this dish “pain perdu” (lost bread) because the method revives old bread. The English call it “eggy bread” or “poor knights of Windsor.”

Lower Your Cholesterol Breakfast Pudding

This breakfast pudding is loaded with fiber, vitamin C and minerals such as
potassium, calcium and magnesium. In addition, the recipe has oats, fiber
and plant sterols. All of these ingredients will help to lower cholesterol.
Each serving has 900 mg of plant sterols and 385 mg of EPA and DHA (the
essential omega-3 oils). Make it ahead of time, place in the fridge and let the
dish take on the flavors of the fruit and lemon. The pudding gets better as the
week continues, almost a dessert treat.

Tagine Lemon Chicken

Tagine, also spelled tajine, refers to both a vessel and the type of stew that it creates. This cooking method is from North Africa and is truly Moroccan-style cooking. The vessel’s shape is for conserving moisture and intensifying flavor. Steam condenses on the walls of the tagine and returns moisture droplets back down into the stew. To cook this chicken dish, a tagine is not entirely necessary. A Dutch oven or stockpot will work well. Even a crockpot will do nicely. The secret is low heat and prolonged cooking—a very healthy method of ensuring tenderness and spectacular flavor. This recipe is loaded with healthy antioxidants and anti-inflammatory spices. Enjoy!

Roasted Maple Salmon

This is my favorite salmon recipe, and it’s “soy” easy to make. This is truly a crowdpleaser, with the sweetness of the maple sugar and the saltiness of soy sauce to balance the sweetness.

Chocolate Almond Truffles

This recipe uses the awesome agave plant (pronounced uh-gahvay), cultivated from the hilly, semi-arid soils of Mexico. Ancient Mexicans considered the plant sacred. The Spaniards created tequila from the fermented plant leaves. Agave nectar is about 90 percent fructose. Its sweetness content is slightly more than that of sugar, so less goes further in any recipe. The agave plant’s sweetness can be used to enhance the taste of Splenda Granular, masking any aftertaste Splenda may tend to have. Interestingly, the glycemic index of the agave plant is lower than that of cane sugar. Two teaspoons of agave equals 1/2 carbohydrate exchange for diabetics.

Holiday Moose Munch

This colorful fruit-and-nut dish adds beauty to any holiday table. The dried red cranberries and plump red cherries, mixed with the spiced pecans, almonds, walnuts and green pistachios, create a delicious trail mix. It’s chockfull of healthy monounsaturated fats from the nuts.

Bruschetta

Bruschetta is truly Italian. The word originates from bruscare, meaning “to roast over the coals.” Traditionally, bruschetta is toasted garlic bread topped with tomato, basil, balsamic vinegar, and olive oil. This version is lower in fat and uses plant-sterol margarine. It’s so good, you could put it on shoe leather!