Wednesday, December 26, 2012

Our Blog has Moved!!!

In trying to simplify things, our blog has moved!!!  You can now find it linked to our website at:

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Friday, November 23, 2012

Fantastic Food Friday

Want a fresh start post Thanksgiving?  Try my Black Friday Detox Salad:


  • 1 teaspoon extra-virgin olive oil
  • Juice of 1/2 lime
  • 1 small clove garlic, minced
  • Pinch cayenne
  • Coarse salt
  • 1 ripe avocado, halved and seeded
  • 1/2 yellow bell pepper, stem and seeds removed, diced
  • 6 cherry tomatoes, halved
  • 1 scallion, thinly sliced
  • 1 tablespoon freshly chopped cilantro, plus leaves for garnish


  1. In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
  2. Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
  3. Drizzle with dressing and season with salt. Gently stir to combine. Garnish with extra cilantro.
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Friday, November 16, 2012

Fantastic Food Friday

Sesame Chicken and Noodles


1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated fresh ginger
2 teaspoons Asian garlic-chili sauce
2 6 ounces refrigerated grilled chicken breast strips
12 ounces dried udon noodles or whole-wheat spaghetti
3 tablespoons toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro


1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Nutrition Facts (Sesame Chicken and Noodles)
Servings Per Recipe 6,cal. (kcal) 391, Fat, total (g) 11,chol. (mg) 37, sat. fat (g) 2,carb. (g) 51, fiber (g) 4, pro. (g) 21, vit. A (IU) 292, vit. C (mg) 115, sodium (mg) 718, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

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Friday, November 9, 2012

Fantastic Food Friday

The Boot Camp Babes Green Smoothie Challenge is well under wayNow that your fridge is stocked with healthy greens, try experimenting with them in your day-to-day cookingAdding a variety of leafy greens to your meals in dishes other than just another salad is a great way to boost vitamin intake naturallyEating should be about more than just filling up.  Fuel up!

 Spaghetti with Braised Kale


1 lb lucinato kale (about 2 bunches), large center ribs and stems removed, cut cross-wise into 1/2 in slices.
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves (thinly sliced)
1/2 lb spaghetti (try whole grain or brain rice options)
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese


Rinse kale.  Drain; transfer to bowl with some water still clinging.    
Heat two tablespoons of olive oil in large pot over medium heat.  Add chopped onion, and cook until soft and translucent - stirring occasionally, about 6 minutes.  Add sliced garlic and sprinkle with salt.  Cook until onion is golden brown - stirring occasionally, about 5 minutes.  Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes.  Cover pot and reduce heat to medium-low.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti until tender, but still firm to bite.  Drain, reserving 1/4 cup cooking liquidAdd cooked spaghetti to kale mixture in pot.  Add lemon juice and 2 tablespoons reserved cooking liquid.  Toss to combine, adding more liquid by teaspoonfuls if dry.  Sprinkle spaghetti with grated Parmesan cheese and serve.     

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Thursday, November 1, 2012

28 Day Green Smoothie Challenge

For the November session (Nov 5- Dec 3) we will be holding the  

28 Day Green Smoothie Challenge
 All you have to do is add a green smoothie to your diet every day for the 28 days - it can be a meal replacement or just add it on to your day - just be sure to have one every day.  The only rule is that it must contain 1-2 Cups of leafy greens.  I'm a fan of kale and spinach, but there are many varieties of leafy greens to choose from and now that the Farmer's Markets are all opening up again, you should have no trouble finding:

1.  Kale
2.  Collards
3.  Turnip Greens
4.  Swiss Chard
5.  Spinach
6.  Mustard Greens
7.  Broccoli
8.  Cabbage
9.  Watercress
10. Arugula

Get creative!  Try different types of greens with different types of fruits.  Mix in some peanut butter or some protein power. make it sweet with maple syrup, make it savory with ginger - the sky's the limit!  If you're not into being creative, here is a list of 30 that should help you through the challenge.  My go-to smoothie recipe is one I found on Pinterest and modified a bit:

The Green Power Smoothie

2C Leafy Greens (I use Spinach and Kale)
1/2 C Chunk Pineapple
1 Banana
1/2 C Plain Greek Yogurt
3/4 C Almond Milk
1/2 C Ice
2 Tbsp Chia Seeds

Combine all of the ingredients in the blender and blend well. 
Pour into your favorite tumbler and enjoy :)

Why are we doing this challenge?
There are so many benefits to green smoothies and we want to use this as an opportunity to kick-start us all into a great habit and clean up our bodies moving into the holiday season.  The health benefits of green smoothies include:  

1 – Natural Weight Loss
Drinking a green smoothie is an effective was to lose weight since it provides the nutrition, vitamins, minerals, healthy carbohydrates, fiber and low fat whole food that you need to lose weight quickly and effectively without starving yourself.
2 – Increased Consumption of Fruits and Vegetables (Especially Greens)
The American Cancer Society recommends 5-9 servings of fruits and vegetables each day to prevent cancer and other diseases and green smoothies are a quick and convenient way to get your vegetables while masking the flavor with fruit.
3 – Easy Digestibility and Nutrient Absorption
Your blender unlocks the nutrients and maximizes their delivery to your body more than chewing any salad could and smoothies are quicker and more convenient, especially when you are on the go.
4 – Antioxidants
Green smoothies are high in antioxidants and phytonutrients, giving your body defense against disease and optimizing your health and fitness.
5 – Increased Energy
Smoothies provide a powerful boost of vitamins, minerals, antioxidants and other nutrients without bogging down your digestive system, giving you more energy to get things done and enjoy your day.
6 – Mental Clarity and Focus
With a healthier diet comes greater mental clarity and focus. Maybe use green smoothies to replace your morning coffee ritual and experience greater alertness, energy and reduced anxiety and nervousness.
7 – Increased Fiber Intake
Unlike juice, green smoothies use the whole fruit and vegetable so that you get all the fiber and nutrition. Fiber is essential for good colon health and it keeps your bowels in working order.
8 – Clearer Skin
Smoothies are high in fiber and allow your body to eliminate toxins the right way instead of through your skin, leading to a clearer, more radiant appearance.
9 – Reduce Cravings
Green smoothies reduce cravings for junk foods, unhealthy sweets, salt and fats.  You will be creating a new craving for fruits and vegetables instead.
10 – Rich With Chlorophyll
Green smoothies are rich with chlorophyll which some natural health experts say enhances the immune system, purifies the blood and rejuvenates the body.
11 – Alkalizing
Fruits and vegetables are alkaline foods that help maintain a proper pH level in your body.  A low pH  level of the blood can cause your body to leach calcium from your bones to neutralize it, increasing the risk of osteoporosis. 

So go, make those smoothies and enjoy how they taste and how you feel.  Please feel free to post in the comments section or on Facebook, some of your all-time favorite recipes or maybe a new favorite that you discovered during this challenge, to share with everyone :) 

Happy blending!

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Friday, October 19, 2012

Fantastic Food Friday

Breakfast of Champions

Apples and Cinnamon Breakfast Quinoa
courtesy of skinnytaste: full story 

Servings: 4 • Serving Size: 1 bowl (1/4 of recipe) • Old Points: 6 pts • Points+: 8 pts
Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
Sodium: 35 mg

  • 1 cup dry quinoa, rinsed well
  • 1 1/2 cups water
  • 1 tsp cinnamon + more for sprinkling
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup golden raisins
  • 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
  • 1 gala apple, peeled and diced
  • 1/4 cup pecans, chopped


Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

Makes 4 servings. You can divide the recipe to make 2 servings.
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Friday, October 12, 2012

Fantastic Food Friday

Early morning boot camp in the crisp pre-dawn air has me dreaming of fall... and comfort food.  This sandwich is on my list for post Thanksgiving turkey leftovers.  

Brie, Pear, and Mustard Grilled Cheese

2 slices whole-grain bread
1-2 tsp whole-grain mustard 
1 oz Brie, sliced
1/4 pear, cored and sliced
1 Tbsp extra-virgin olive oil
*leftover turkey - optional, but highly recommended 

1.  Heat a cast-iron skillet over medium-low heat.  Spread both slices of bread with mustard and top one slice with Brie and pear.  Top with remaining slice and press together gently.  Generously brush both sides of sandwich with olive oil.

2.  Place sandwich in skillet and cover with a piece of foil.  Place a half-filled teakettle or a heavy skillet on top to weigh it down and cook until bread is golden and cheese begins to melt -- 1 to 2 minutes per side.  Serve warm.
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