Strawberry Cheesecake Muffins
Muffins don't have to be the calorie bombs that most bakeries make them out to be. Mine are 100% whole wheat and sweetened naturally with agave and real fruit. Dessert meets breakfast with my strawberry cheesecake muffins, and I'm not worried about it!
It's like I rediscovered Greek yogurt all over again, and I'm finding endless ways to enjoy it. A secret to staying on track is keeping it interesting, and by that, I mean playing with flavors and presentation. There's no reason why I can't enjoy my breakfast or snack in a martini glass. Cheers to that!
Game Day Chili
Happy Super Bowl Sunday, football fans! With a little inspiration from my friends at Goya*, I gave my 5-Star Chili recipe a Cuban twist - picadillo meets chili in this hearty, sweet and spicy chili that will have your guests cheering for you.
HummuSo Smart Green Salad
I love salads, I hate bottled salad dressings. All humbleness aside, I felt like a genius when I turned my hummus into a rich, creamy and delicious dressing for greens and veggies. And let's be real here... what healthy gal doesn't already have hummus in her fridge?
I love, and I mean LOVE, a good Caprese salad. Soft, fresh mozzarella cheese, ripe tomatoes and bright basil - it's really a fave. So, I put it in my eggs, and the outcome was exceptionally good. Paired with greens tossed in a balsamic vinaigrette, I'd eat this any time of day.
This dish may be far from authentic Italian but it was as delicious as the one I had in Rome – I swear on my KitchenAid stand mixer! It is also healthier because I used boneless ham steaks, which are full of smokey flavor with little to no fat. And, it’s cheap to make! I entertained with this and got nothing less than stellar reviews.
This one pretty much speaks for itself - it's simple, elegant and tastes as delicious as it looks. Here is the recipe in a flash: combine 3 cups of nonfat plain Greek yogurt with 1/4 cup of agave nectar. Transfer half of the yogurt to a trifle dish. Add a layer of blueberries (about 1 cup) and top with the remaining yogurt. Add a layer of sliced strawberries, then serve.
Lemony Yogurt Dressing
This tangy dressing is rich and creamy, with none of the nasty fat, sodium and preservatives found in the bottled stuff. Whisk together 8 ounces of plain, non-fat Greek yogurt, the juice of half a lemon, 2 teaspoons of agave nectar, 1 tablespoon of extra virgin olive oil, and two tablespoons of water. Toss with your favorite greens.
Broiled Salmon with Spices and Yogurt Sauce
If you're a fan of food that's easy, fast and flavorful, this heart-healthy salmon recipe will become one of your favorite weeknight meals.
Caprese Salad with White Balsamic Vinegar Reduction
Who doesn't love a good, fresh Caprese Salad? To make the reduction, bring 1 cup of white (or dark) balsamic vinegar to a boil in a medium sauce pan. Boil until the vinegar reduces by half and takes on a syrupy consistency. Allow to cool and pour over the salad of freshly sliced ripe tomatoes, mozzarella cheese, shredded basil, extra virgin olive oil and salt and pepper.