Jul 142012
Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing
Oh my goodness I am one busy girl.  Not only has work been crazy but I’m also taking care of a sick little one, sharing Mila, doing yoga, hitting the gym, writing a food blog and cooking (to name just a few).  
And I have some exciting new to share with you!  I was asked to do a presentation at Baptist Beaches Hospital this Wednesday for an MS group there, Native Sun is now carrying some of my recipes (check it out!) AND I was invited to an exclusive media dinner at the Casa Monica’s restaurant, 95 Cordova, to review their new summer menu on August 10th!
Things are really moving along and gaining momentum.  In fact, last week on Tuesday I made the decision, after a particularly stressful day at work, to make peace with where I am in life and really have gratitude for what I have.  So I started a “Gratitude Board” where I write something I’m grateful for every day and really try to think about WHY I’m grateful for it.  Also, I began writing in a journal my goals and dreams in great detail as if they have already happened.  This little trick sets your subconscious up to be looking for ways to achieve what, in writing, has already happened.  I made a conscious decision to think of myself as a lucky person – and guess what.  I was on Native Sun’s blog and entered a little contest by guessing a secret ingredient and actually won!  The fact that it’s just a little (but VERY delicious) smoothie doesn’t matter….it’s the fact that when you get your mind right the universe responds to you.
Here are some of the things I wrote in my journal in a nutshell.
My first goals are to go back to school to the Institute of Integrative Nutrition to become a Certified Health Coach like my friend Michelle at Find Your Balance.  To get there I will greatly grow my business with Mila so that I can share Mila with LOTS of people and change their health forever.  I want to continue doing seminars and presentations on health and nutrition and continue being the volunteer coordinator and event planner for KYV farm.  
I will make the world a better place than I left it. Ultimately, I strive to make a positive impact on people’s health and the environment.
How is that for a deep subject on a Saturday?  So where does food and recipes fit into this you ask?
I’m not sure, but the universe must have been telling me to try Cara’s Spicy Tomato Coconut Sauce because I found something my husband and I both love.  This was very surprising to me because I actually made this sauce for myself he isn’t a fan of tomatoes or coconut. I know, very selfish of me but I had been dying to try it.  Cara – the universe is talking and it’s telling the world to make Spicy Tomato Coconut Sauce.  It is perfect over some GF pasta.
Spicy Coconut Tomato Sauce

And for the salad – mangoes were on sale at Fresh Market 10 for $10 so I bought some and then decided on a tropical salad so grilled pineapple fit the bill.  I made this dressing for my friend Suzanne and her husband Dan who are oil free vegans that also eat Mila and lost a TON of weight. This dressing is sweet and creamy from the avocado and mango and the onion adds that hmmm factor and helps, along with the lime, to keep the avocado from oxidizing.

Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing

I will definitely be grilling more pineapple in the future. I haven’t done it in ages and I’ve been missing out. It turns even sweeter and caramelized on the outside….you don’t need dessert after this salad!

Tropical Grilled Pineapple Salad with Creamy Mango Avocado Lime Dressing
Tropical Grilled Pineapple Salad with
Mango, Avocado and Fresh Lime Dressing
Serves 4
Vegan, Gluten Free


4 slices pineapple, sprayed with organic cooking spray

1 ripe mango, skin removed and chopped
1/4 avocado
1/4 red onion
Juice 1/2 lime
1/4 tsp sea salt

6 cups spinach blend
1/4 red onion, sliced
1/2 cucumber, sliced
1/2 green pepper, sliced


1. Preheat grill to medium high.  Add pineapple – grill 5 to 7 minutes per side or until nice grill marks form.

2. Meanwhile mix the dressing ingredients in a Magic Bullet or blender – set aside.

3. Mix the salad ingredients in a large bowl.  Slice grilled pineapple into wedges.  Serve 2 cups salad mixture, 1 sliced pineapple around and a few Tbsp dressing on each plate.  The dressing can also be mixed in beforehand.

**You will most likely have dressing left over to reserve for another use.

Nutrition Facts Salad
4 Servings
Amount Per Serving

Calories 59.6
Total Fat 0.6 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 37.1 mg
Potassium 399.6 mg
Total Carbohydrate 13.9 g
Dietary Fiber 2.4 g
Sugars 9.4 g
Protein 1.9 g

Vitamin A 86.3 %
Vitamin B-6 10.5 %
Vitamin C 65.2 %
Folate 25.5 %
Iron 9.2 %
Magnesium 12.7 %
Manganese 91.2 %

Nutrition Facts Dressing
4 Servings
Amount Per Serving

Calories 54.0
Total Fat 1.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0.0 mg
Sodium 147.4 mg
Potassium 145.2 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.8 g
Sugars 7.7 g
Protein 0.5 g

Vitamin A 8.3 %
Vitamin C 27.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jan 312012
With a severe case of writers block I resorted to asking my three year old what I should write about this Southwest Tortilla Bake and she said,

So there you have it folks.  This dish is as good as Tinkerbell so it must be pretty damn good because Tinkerbell rocks.  I had to cut her some slack since she hasn’t learned adjectives at school yet.  Ask her about air transportation though and you’ll get the entire gamut-plane, helicopter, hot air balloon, even blimp.  And for your information, hot air balloons do not have wheels.  Good thing I have her there to tell me.

I asked hubby what he thought.

“It was really good.”  A man of many words, he is.
(He did have a second helping.)

As for me, layered Tortilla Bake was one of my favorite dishes way back when I used to do Weight Watchers-it was comforting but light at the same time. 

To change it to fit my plant based lifestyle I used my favorite Sunshine Burgers as an even more delicious stand in for the beef.  They are made with only grains, veggies and beans, are packed with fiber, protein and most importantly-taste! Another plus….this shortcut is a great time saver as the burgers are pre-cooked. 

This dish freezes well and makes great leftovers too!
Southwest Layered Tortilla Bake
Inspired from an old WW favorite at DWLZ-Veganized (it’s way better this way, trust me)
Makes 4-6 Servings
Vegan, Gluten Free, Corn Free, Dairy Free
Printable Recipe


2 Southwest Sunshine Burgers (Locals-buy these at Native Sun!)
1 onion, diced
3 cloves garlic, minced
1 mild pepper of choice, seeded and chopped
7oz (411 grams) cooked dark red kidney beans, (or ½ can) drained & rinsed
14oz (822 grams) diced tomatoes with chilies, I used Muir Glen fire roasted with Chipotle
2 brown rice tortillas, I used Food for Life, cut into strips

Seasoning mix
½ Tbsp chili powder
½ Tbsp garlic powder
½ tsp onion powder
½ tsp cumin
1/8 tsp chipotle powder
1/8 tsp sea salt

1/4 c vegan cheese, I used Daiya (optional)


1. Preheat oven to 350 degrees. Mix the seasoning mix in a small bowl.

2. Spray skillet with cooking spray and heat over medium high heat. Add onions and pepper and sauté until translucent, about 5 to 7 minutes; add garlic and cook an additional minute; add sunshine burgers, break up with wooden spoon and mix thoroughly.

3. Mix in beans, tomatoes with chilies and seasoning mix. Reduce heat; simmer 5 min. Spray 8×8″ baking dish with nonstick cooking spray. Place half tortillas in bottom of baking dish, overlapping; spoon half of burger mixture evenly over tortillas. Cover with remaining tortillas and then remaining burger mixture. Top with cheese. Cover; bake 25 min.

Nutrition Facts (Nutrition facts include canned beans and Daiya, I used my own cooked beans so the sodium content is lower)

4 Servings
Amount Per Serving

Calories 379.1
Total Fat 4.2 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 1,122.9 mg (lower this by cooking your own beans or buying salt free and using fresh tomato)
Potassium 477.9 mg
Total Carbohydrate 60.4 g
Dietary Fiber 15.8 g
Sugars 8.0 g
Protein 12.5 g

Vitamin A 80.3 %
Vitamin C 158.4 %
Calcium 9.0 %
Folate 17.2 %
Iron 18.0 %
Manganese 20.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts

6 Servings
Amount Per Serving

Calories 252.7
Total Fat 2.8 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 748.6 mg
Potassium 318.6 mg
Total Carbohydrate 40.3 g
Dietary Fiber 10.5 g
Sugars 5.3 g
Protein 8.3 g Pin It

Jan 232012
Growing up in the Northeast was tough.  Especially since my dad kept the heat just high enough to keep the pipes from freezing.

At night I slept with five blankets-when I first got in bed it was like diving into an 30 degree mountain stream. Finally by morning the bed was warm from body heat, but I couldn’t feel my feet due to lack of circulation from the heavy blankets.
When the alarm went off the next morning, I would open one eye and stare at the clothes hanging on my door.

They had icicles on them.

I bolted out of bed, grabbed the clothes and ran to the shower.  I turned it on full blast and threw my clothes outside the curtain to warm from the steam, then ran back to the warmth of my bed.  Ten minutes later, when the shower finally had some heat and my clothes were lukewarm, I would run back to the shower to break the Olympic record for speed-showering before the hot water heater spilled all it’s contents.

When that happened I was in big trouble.

Mid lather, I suddenly found myself with the ability to cut glass (if you get my drift).
At this point I was usually running late, so I headed out to the bus stop with wet hair-at which point my hair would freeze straight.
And you wonder why I decided to go to FSU.  I vowed never to leave Florida.
I’m so thankful to live here.  Every day.  Very thankful.  In fact, just this past Friday I rode home with the windows down, the 74 degree breeze blowing in. 
Another plus?  My CSA runs over the winter.  Last Thursday I even got potatoes!
Gorgeous, tender and sweet, new potatoes.
After yoga on Saturday we hit Native Sun to do some food shopping.  At the deli case I sampled several of the pre-made salads, including a lovely potato salad with peppers and green onions.  Great idea! 
I went home and made some up.  I added a citrusy splash with lemon-Meyer lemons are in season and they add the perfect brightness to this satisfying side dish. Enjoy!

Florida Winter Potato Salad

About 10 1/2 cup servings
Inspired by Native Sun’s pre-made potato salad I tasted yesterday
Vegan, Gluten Free, Dairy Free


2 lbs of new potatoes (or any potato you have on hand), cut into bite size pieces
Water for boiling, enough to cover
1 tsp salt

1 bell pepper, seeded and chopped
2 green onions, chopped
1 clove garlic, pressed
1/4 c reduced fat Vegenaise (or mayo for non-vegan)
1/8 tsp fresh ground pepper
1/4 tsp sea salt
1 Tbsp fresh lemon juice


1. Boil water and 1 tsp salt; add potatoes and boil 15 minutes or until tender but not mushy. Drain and rinse with cool water. Let cool.

2. Mix remaining ingredients together.

Nutrition Facts

10 Servings
Amount Per Serving

Calories 104.1
Total Fat 2.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 100.8 mg
Potassium 472.3 mg
Total Carbohydrate 20.0 g
Dietary Fiber 2.6 g
Sugars 0.9 g
Protein 2.3 g

Vitamin A 12.8 %
Vitamin B-12 0.0 %
Vitamin B-6 17.3 %
Vitamin C 72.3 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 1.5 %
Copper 6.2 %
Folate 5.0 %
Iron 4.9 %
Magnesium 6.5 %
Manganese 9.1 %
Niacin 5.9 %
Pantothenic Acid 3.3 %
Phosphorus 6.3 %
Riboflavin 2.2 %
Selenium 0.6 %
Thiamin 6.3 %
Zinc 2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Jan 112012
What’s the first thing you think of when you make a salad?
Lettuce, right?
Have you ever tried to bring a salad to work and forgotten the dressing? Boooring. Or thought, I’ll just put a little on and discovered a mushy mess at lunch?
Well here is a great solution-pack a lettuce free salad already dressed!
What a delicious and non-mushy way to get veggies into your diet. This salad is packed with tons of Vitamin A (158 percent!), which is great for vision and immunity, and almost all your Vitamin C (90.3 percent), good for gums and skin. Eating fresh, raw veggies (right from your CSA/farm share) is the best way to maximize intake of these vitamins as cooking can remove around 25 percent or more of the vitamins.
As a quick and easy solution for a time crunch, I used some organic pre-made dressing. I love Annie’s Organic dressings-preservative free and completely delicious.
Carrot, Pepper, Raisin and Pumpkin Seed Goddess Salad
Serves 2
Vegan, Dairy Free

2 cups chopped carrots and peppers
2 tsp raisins
2 tsp pumpkin seeds
2 Tbsp Annie’s Organic Goddess Dressing (or dressing of choice)***
Fresh ground pepper, to taste
Dash of garlic powder


1. Mix all ingredients together and divide into two bowls.

***For a gluten free option try any of these Annies gluten free dressings.

Nutrition Facts

2 Servings
Amount Per Serving

Calories 125.7
Total Fat 7.1 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 178.5 mg
Potassium 365.8 mg
Total Carbohydrate 15.8 g
Dietary Fiber 2.8 g
Sugars 8.6 g
Protein 1.6 g

Vitamin A 158.0 %
Vitamin B-12 0.0 %
Vitamin B-6 12.9 %
Vitamin C 90.3 %
Vitamin D 0.0 %
Vitamin E 4.0 %
Calcium 3.0 %
Copper 4.8 %
Folate 5.8 %
Iron 3.6 %
Magnesium 4.9 %
Manganese 9.5 %
Niacin 5.0 %
Pantothenic Acid 2.3 %
Phosphorus 4.1 %
Riboflavin 3.7 %
Selenium 0.4 %
Thiamin 6.0 %
Zinc 2.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oct 232011
My 3-year old and I made up a song about our trip to the farm last weekend since my description of the trip was turning out REALLY boring.  So here goes.
  You have heard the story of Old McDonald, right?  This is the story of Old McFrancisco and his Black Eyed Peas.  (Cows, dogs, chickens and seedlings too.)

Old McFrancisco had a farm, it’s called KYV

And on this farm there was a cow. He was named Sir-Loin.

With a moo moo here, and a moo moo there.

Here a moo, there a moo, everywhere a moo moo.

Old Mc Francisco had a farm.  Ei ei oh. 

And on this farm there was a dog. He was named Whis-key.

With a ruff ruff here, and a ruff ruff there.

Here a ruff, there a ruff, everywhere a ruff ruff.

Old McFrancisco had a farm. Whiskey loves Sir-Loin. 

 And on this farm there were chick-ens. Ei ei oh.

With a cluck cluck here, and a cluck cluck there.

Here a feather, there a feather, everywhere a fea-ther.

Old McFrancisco had a farm. We should make ear-rings.

And on this farm there were seedlings. ei ei oh.

With a yum yum here, and a yum yum there.

Here a yum, there a yum, everywhere a yum yum.

Old McFrancisco had a farm. We can’t wait to eat.

And on this farm he had some peas ei ei oh.

With a black eye here and a black eye there.

Here a pea, there a pea, everywhere a pea-pea (hehehe).

Old McFrancisco had a farm.  It’s called KYV.
The end.
We left the farm with our bag of scary Halloween worms aka. black eyed peas (see below) and sat down to shell them.  Who knew my daughter would have so much fun she would fight me pea for pea.

And what did we do with them? Since I didn’t have a lot of experience with fresh black eyed peas I had to wing it.  We tried them raw, cooked, and in a wrap.
Here’s a salad I made with them raw.  Isn’t it pretty?  I hope this inspires you to both get creative and keep it simple.

roasted beets
red onion
raw black eyed peas
drizzle of my favorite vinaigrette
We also made a pickled black eye pea recipe from Epicurious.  Simple and delicious.
Pickled Black Eyed Peas
1 pound dried black-eyed peas
1 bay leaf
2 teaspoons salt
2 red bell peppers
1 small onion
2 large garlic cloves
6 tablespoons red-wine vinegar
2/3 cup vegetable oil
1/4 cup finely chopped fresh flat-leafed parsley leaves
Click here for the directions as I didn’t change much other than to use less oil and cook the fresh black eyed peas as directed until tender to my taste.


Finally I made a lettuce wrap recipe.
Lettuce Wraps with Pickled Black Eyed Peas and Barley


Romaine lettuce leaves
Cooked barley
Pickled Black Eyed Peas (recipe above)


1. Layer barley and black eyed peas in the center of each romaine lettuce leaf.  Wrap and enjoy.

What are your favorite ways to use black eyed peas?  We may just try it next time!
Oct 192011

Everyone knows what chili is right?  When you ask most folks what they put in theirs you typically hear beans, beef, tomatoes etc. 

But how do you make a meatless chili that is also filling and flavorful enough to satisfy those die hard meat lovers? 

By adding a few elements of mole sauce.  And beer.

Mole is a sauce that can vary greatly by ingredient list but typically involves chili and, yes, a bit of chocolate.   I know this can sound a little weird but what it adds isn’t necessarily sweetness; it provides a deep rich layer of flavor, and with the added full bodied beer, this makes for a pretty hearty meal. 

As for the pumpkin?  That was all me.  I can’t seem to get enough of it, especially when the weather gets cooler and the fall season settles in.  It is a bit sweet, adds tons of fiber, is low in fat and high in vitamin A.  But don’t tell the meat lovers about that part.

My meat eating, self proclaimed non-vegetarian hubby went in for two bowls and ate leftovers over some barley I had cooked up.

I feel enough has been said here.

Pumpkin Chili Mole
About 6 1-cup servings
Vegan, Dairy Free

Organic Ingredients

1 onion, diced
3 cloves garlic, pressed
14 sweet peppers or 2 bell peppers, chopped
1 hot pepper of choice, diced (optional) such as arbol
1 15 oz (425 g) can kidney beans
1 15 oz (425 g) can black beans
1 15 oz (425 g) can pumpkin puree (or butternut squash puree)
1 28 oz can fire roasted diced tomatoes
1 12 dark beer

Seasoning Mixture

1 tsp raw cacao powder (or unsweet baking cocoa)
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp chipotle powder

**Add salt to taste.  I didn’t add any as with the canned beans and tomatoes it was salty enough.


1. Heat a Dutch Oven or large stock pot over medium high heat; spray with cooking spray, add onions and peppers; saute about 7 minutes. Reduce heat to medium; add garlic; saute an additional 2 minutes.

2. Meanwhile mix spice mixture in a small bowl.

3. Add spice mixture to pot and all remaining ingredients; bring to a boil then reduce heat and simmer 45 minutes.

Nutrition Facts

About 6 1-cupServings
Amount Per Serving

Calories 250.9
Total Fat 1.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 765.5 mg
Potassium 720.3 mg
Total Carbohydrate 45.3 g
Dietary Fiber 14.2 g
Sugars 5.6 g
Protein 12.8 g

Vitamin A 118.2 %
Vitamin B-12 0.2 %
Vitamin B-6 14.2 %
Vitamin C 130.5 %
Vitamin D 0.0 %
Vitamin E 1.2 %
Calcium 8.6 %
Copper 18.0 %
Folate 40.5 %
Iron 22.7 %
Magnesium 21.6 %
Manganese 33.1 %
Niacin 7.7 %
Pantothenic Acid 4.9 %
Phosphorus 21.4 %
Riboflavin 11.6 %
Selenium 4.1 %
Thiamin 20.4 %
Zinc 9.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mar 022011
Thanks to Cooking in College for awarding me the 7-Facts Award.  I am so flattered!

1. I go through almost two tubs of plain Greek yogurt each week.  My favorite brand is Chobani.
2. I have gone tenting in the Arizona desert for two weeks at a time, three times.
3. I have always wanted a Toyota Supra and think they should bring it back.
4. I love to steal the occasional “me” time where I can lay around and read a book or do my nails. (At this point this only happens when I’m sick, haha.)
5.  I have to work on being more self-accepting every day, not only for me but for my daughter.
6. Sometimes I want to give up and cook like Paula Deen and just roll in the butter and sugar. (But then I think about how I would actually feel.)
7. Someday I would love a career in food research or something to do with farming and sustainability and fighting childhood obesity.  That’s not too much to ask right?  

I’m going to pass the 7-Facts award to……
Anecdotes and Applecores
Squash Blossom Babies
Where’s the Beach
WWRecipe Diva
Linden Tea
Find your Balance
Dawn Dishes it Out
The Rules:
-Link to the person who awarded you
-List 7 random facts about yourself
-Pass the award on to 7 other bloggers

Asian Peanut and Cabbage Salad

Every time I get cabbage from the farm I think I’m going to do stuffed cabbage and then for some reason I never get around to it.  Maybe my perception of it is that it’s labor intensive for something I’m not sure my hubby would help me eat so I was delighted to find several cabbage recipes at Kalyn’s Kitchen.  She happened to have one that I only had to buy fresh ginger for and I could add my kohlrabi in.  The result is a spicy-sweet and nutty salad that is a great mix of flavors.  If you like something a bit saltier add in a touch of tamari or soy sauce and I highly suggest adding some of the optional garnish.  I like extra lime and extra peanuts.

Asian Peanut and Cabbage Salad

Slightly altered from Kalyn’s Kitchen
**2 WW Pts Plus
Serves 12 heaping 1 cup servings


2 small cabbage, quartered
3 bell pepper (I used a red, yellow and green)
2 kohlrabi, peeled (if you can’t find these, simply omit)
1 green large green onion, diced
1 bunch cilantro, de-stemmed and diced
1/3 cup peanuts, chopped

1 Tbsp agave
¼ cup rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola
2 Tbsp coarse ground mustard
2 Tbsp minced fresh ginger
1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).
¼ tsp sea salt
Fresh ground pepper

Optional garnish:
Lime, chopped peanuts and roasted sesame seeds


1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro
*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.

2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.

Nutrition Facts (without garnish)
**2 ww Pts Plus
12 Servings

Amount Per Serving

Calories 93.1
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 325.1 mg
Potassium 458.0 mg
Total Carbohydrate 15.8 g
Dietary Fiber 5.3 g
Sugars 3.9 g
Protein 3.1 g

Vitamin A 16.9 %
Vitamin B-6 11.6 %
Vitamin C 174.9 %
Vitamin E 3.1 %
Calcium 7.7 %
Copper 3.7 %
Folate 18.7 %
Iron 6.1 %
Magnesium 6.9 %
Manganese 14.8 %
Niacin 3.6 %
Pantothenic Acid 2.7 %
Phosphorus 4.5 %
Riboflavin 4.4 %
Selenium 2.2 %
Thiamin 6.4 %
Zinc 2.3 %

Sep 032010
I had nothing planned for dinner last night and on the way home I was starving and Stacy’s Pita Chips popped into my head.  I had been thinking of them since the day before when I had my favorite Fattoush salad from my favorite restaurant, Mandaloun Mediterranean.  It has all sorts of fresh herbs, pomegranate vinaigrette and crunchy pita.  I love crunchy pita.  Who doesn’t like crunchy pita.  I’m sure there is no one.
I picked my daughter up from school, pulled her little stool up and we got to work.  She helped me dump the beans into the bowl and taste tested the red bell pepper to make sure it was still good, whisked the dressing and tossed the salad. 
Not bad for a two year old.  Although I would say we were wearing approximately half the salad.
We decided to call this work of art “White Bean Panzanella” because it sounded better than White Bean Pita Chip Salad.  Let us know what you think!
White Bean Panzanella
Serves 4
4 cups romaine lettuce, chopped
2 ripe tomatoes, chopped
1/4 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 15 oz can Cannellini beans, drained and rinsed
2 ounces goat cheese
4 servings Stacy’s Multigrain Pita Chips (9 chips per serving)
3 Tbsp red wine vinegar
1 1/2 Tbsp extra virgin olive oil
1 tsp minced garlic
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped
1/4 tsp coarse ground salt
1/4 tsp fresh ground pepper
1. Mix the lettuce through beans in a medium size bowl.
2. Whisk the dressing ingredients in a small bowl.  Pour over salad mixture.
3. Portion salad mix onto four plates, top each with 1 serving pita chips and 1/2 ounce goat cheese.  Serve immediately.
Apr 192010

My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit.  This was my first try and it is perfect for a snack or a light meal with the addition of a protein. 

Best Veggie Pasta Salad
(Altered from Weight Watcher’s Pot Luck Pasta Salad)
About 12 servings
Generous one cup serving
3 WW pts per serving
Printable Recipe


1 1/2 cups whole wheat pasta (about 4 ounces)
2 small zucchini, diced
2 small yellow squash, diced
1 jalapeno, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper. seeded and diced
1/4 purple onion, diced
1 pint grape tomatoes, halved
1 cup of fresh or frozen (thawed) green peas
1 cup broccoli


1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
2 packets Truvia (or sweetener of choice)
1 Tbsp coarse ground mustard
1/2 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1 tsp dried oregano


1. In a large bowl mix the salad ingredients.

2. In a small bowl whisk the dressing.

3. Pour the dressing over the salad mixture and toss to coat. 

***To make this into a meal add some grilled tempeh or grilled chicken