Thursday, June 27, 2013

Escarole Cilantro Red Cabbage Juice

2 cucumbers washed
1 large green apple washed & cored
1 1/2 c red cabbage washed
1 1/2 c Escarole washed
2 c cilantro washed
1/2 lemon w/ peel (organic)

Not so bad tasting. Taste better without the beet in this one. πŸ‘ 

Bottoms Up! 

Bon Apetit!

Wednesday, June 26, 2013

Homemade Porcini Ravioli in sherry white wine & Poached egg on bed of Escarole lettuce with lemon vinaigrette

Homemade Porcini Ravoli and Poached Egg on a bed of Escarole lettuce

12 - 14 Porcini Ravioli * see recipe
2 c Escarole lettuce
1 poached egg


2 tbsp olive oil
1/8 tsp sea salt
1 garlic clove minced
1/2 c sherry lemon white wine
1 tbsp Italian flat parsley 
1/2 tbsp unsalted whipped butter

Vinaigrette for salad

Juice of 1/2 lemon
1/2 c finely chopped onion
2 - 3 tbsp extra virgin olive oil
Sea salt
Black pepper


The ravioli were pre frozen and all I did was boiled them for 7- 10, until they float to the top. These ravioli were prepared and frozen the very same way and day the chicken ravioli * see recipe. Check out that recipe.  Pour out the water and add the ingredients for the sauce. With wooden stir gently and let cook for about another 3 minute. Serve and plate hot. 

In a salad bowl separate and wash escarole greens, set aside. 

Now lets make the vinaigrette. Very easy add everything except the olive oil. You gonna emulsify it by pour it slowly as you whisk it. Then pour over the escarole. Garnish with poached egg and cracked black pepper. 


Bon Apetit!

Homemade Porcini Ravioli

24 wonton sheets
1 c weight watchers cream cheese
1/2 c Fontina cheese granted
1/2 c Parmigiano cheese grated
1/4 c whole wheat bread crumbs
1/8 tsp black pepper
1 tbsp white Sofrito * see recipe
Sea salt to taste 


In a medium bowl mix all the stuffing ingredients and set aside. 

Ensemble ravioli with two wontons sheets. On one spoon a tsp of the Porcini stuffing. With baking brush dip it water brush along the borders of the pasta then lay another wonton sheet to seal. 

Freeze them for future meals. 

Follow same cooking instructions as in the chicken ravioli recipe.  

Tuesday, June 25, 2013

Simple homemade salsa

Homemade salsa

4 steamed plum tomatoes (or a 16 ounce can of peel tomatoes)
1 small red onion diced
1 medium yellow diced
Juice of lemon
1 c of cilantro chopped
1/2 c of Italian parsley chopped
1/8 tsp jalapeΓ±o seeded and diced *optional
May also add salt & blk pepper if you like - I didn't add it to mine because the lemon juice was enough for me.


Add all the salsa ingredients into a bowl and served with :

1 bag of Way Better Snacks multigrain tortilla chips of choice 
and Freshly brewed decaffeinated green tea iced. 

Stay cool!


Bon Apetit! 

Cilantro Romaine Beet Vegetable Juice

Cilantro Romaine Beet Vegetable Juice

4 large carrots
2 ginger root knobs
1 large bunch of cilantro
1/2 bunch of Italian parsley
1 head of romaine heart
1 large beet
1/2 lemon with peel

Bottoms up! 

Bon Apetit! 

Monday, June 24, 2013

Light Homemade Thousand Island Dressing

1/2 c low-fat plain yogurt
2 tbsp of mayonnaise of choice (I used Hellmann's)
2 tbsp ketchup
2 tbsp non-fat milk
3 tbsp minced red bell pepper
3 tbsp sweet pickled relish
2 tsp onion finely minced
1 tsp distilled vinegar
1/8 tsp sea salt
1 1/2 tsp of sugar crystals (or sugar of choice)
1 tsp of Worcestershire sauce
a dash of black pepper

Add and mix to combine. Store in sealed container and fridge.

Homemade Taco Seasoning,Onion Soup Mix & Ranch Dressing

Homemade Taco Seasoning

1/2 c chili powder
1/4 c onion powder
1/8 c ground cumin
1 tbsp garlic powder
1 tbsp paprika
1 tbsp sea salt

Put ingredient into a tight lid jar. Shake well before use.

Homemade Dry Onion Soup Mix

2/3 c dried minced onion
3 tsp dry parsley flakes
2 tsp onion powder
2 tsp turmeric
1 tsp celery salt
1 tsp sea salt
1 tsp sugar
1/2 ground black pepper

Put ingredients into a tight lid jar. Shake well before use.
*Four tbsp are about equivalent to a packet of the store bought mix.

Homemade Ranch Mix 

5 tbsp dried minced onion
7 tsp dried parsley flakes
4 tsp salt
1 tsp garlic powder

Put ingredients in a tight lid jar. Shake well before use.
*To make a dressing add 2 tbsp of the ranch mix, 1 c of mayonnaise, 1 c buttermilk or sour cream.
May use the reduced fat mayo or light sour cream. Make ahead and store in fridge before serving.
*To make a dip add 2 tbsp of the ranch mix and 2 c sour cream ( may use a light sour cream ). 
Make ahead and store in fridge before use.

Luli's famous taco salad

Luli's Taco Salad

My renowned taco salad 
 Hahah this taco salad I invented many moons ago. Every single person that I plated this for have come back for seconds and thirds. Even my grandmother whom sadly is no longer with us loved this salad and asked for the recipe. 

I recalled when I served this salad to my Irish fiancΓ© Michael. He frowned and said it looked like dog food. Hahah I nearly made him wear it for saying that. lol But he tried it , then couldn't stop eating it. Went for seconds and thirds and even ate the left overs cold from the fridge.  That was like 12 years ago and till today he fights anyone going for seconds because he says its HIS salad lol.  He even said I better not give out this recipe. Lol 

So yeah, as of yet, that's what usually happens when I serve this. 

This salad works excellent for parties or any large gatherings. Feeds many for very little money. Can be eaten hot or cold. So if you have left overs and your husband or kids haven't got to it,  would be  perfect for lunch the next day. 

Give it a try! See if you and your love ones like it as much my peeps do. 

Here it is : 

I'm going to give you the original ingredients first and then my present recipe which is a lighter version for the conscience ones. 

Original Recipe:

4 lbs of lean ground beef
1/2 - 1 c Kraft Thousand Island Dressing
Head of lettuce chopped
2 - 3 large beefsteak tomatoes diced
I small can of sliced mushrooms
1 small can of kidney beans
1 envelope of taco seasoning 
1/2 bag shredded cheddar
1 bag of plain Fritos corn chips


In a large Dutch pan add meat and seasoning. Stir with wooden spoon to brown meat. Cook for about 5 minutes then add kidney beans and water. Let simmer for about ten minutes and or until  kidney beans are fork tender and all water evaporated.  Then add the mushroom stir and cook for another 5 minutes.  Cook cover and set aside to cool. 

Once cooled add the rest the lettuce, tomatoes, Fritos corn chips, cheese and dressing and stir to coat evenly. Eye the dressing as well. As you stir you add if you need more. Balance it out. Not too much dressing. You get what I'm saying πŸ˜‰. 

Serve immediately. Note eye the chips as well.  Only add them when ready to serve. No one like soggy chips. So add a bit serve and repeat. To help keep the chips crunchy. 


Now for my new lighter version

Light Taco salad

2 1/2 lbs lean ground turkey 
1 1/2 tbsp of homemade taco seasoning *see recipe
1 c medium onion diced small 
1/2 c light homemade thousand island dressing *see recipe 
Low salt plain Fritos corn chips
1 c reduced fat Cabot sharp cheddar
2 1/2 c fresh white mushroom sliced
2 c romaine hearts (or any leafy green)
1/2 - 3/4 c homemade thousand island  dressing 
1/2 c kidney beans precooked ( 1 c of dried kidney beans was soaking in water two nights ago , then cooked with 2 c of water, a tbsp of my green Sofrito ( see recipe) and dry thyme in slow cooker over night to be soft and ready for today's meal ) 

Be Advised - I only used 1/2 c for this recipe. The other 1/2 I froze for future use. As you can see I pre-plan my meals. If I plan to use the dry beans instead of cans, which I strongly prefer, I pre-soak them the night before or do as I did here and slow cooked them over night. But no salt are added just herbs for seasoning. The salt seasoning I add the day of.  

Okay back to salad. 


In a large Dutch pan add the onions stir and let sweat. Then add the ground turkey, homemade taco seasoning. Stir to coat the poultry and brown evenly. Now add the cooked kidney beans, stir and let cook for about 7 minutes. Now add the fresh sliced mushrooms, stir and taste. See if you want to add more seasoning sprinkle a bit more of the taco seasoning. Cover and let cool. 

Uncover and add the remaining ingredients chopped leafy greens, cheese, dressing and the corn chips. 

This salad is just as delicious and can enjoy without the guilt. 

It's also vegan friendly just replace the poultry with more kidney beans  and mushroom and voilaaaa!!! Lol πŸ’‹

Super delicious!


Bon Apetit!!! 

Cucumber Apple Lemon Juice

Cucumber Apple Lemon Juice

6 cucumbers
3 apples
1/2 lemon

Juice it up!

Simply delicious! 

Luli's Chicken Salad Romaine cups

One of my favorite go tos' chicken salads during these hot summer days. 

"Ain't nobody got time" to slave over a hot stove, specially during the summer. 
So when I do cook in that hot kitchen I try to knock out a couple dishes or at least get a head start on prepping. 

When I did the raviolis the other night I quickly boiled some chicken breast then let them cool down and stored them in the fridge for this yummy easy, light but filling salad. Perfect for lunch or dinner.

Partner this salad with a refreshing iced brew tea or juicing a couple fruits and vegetable as I did (see my cucumber apple lemon juice recipe). You'll be good to go! 


2  baked/roasted/boiled chicken breast shredded
1 small yellow apple cored and diced
1 c red seedless grapes diced
1 small red onion diced
2 tbsp light sour cream *may use less
1 tsp Dijon mustard
1 tsp Hellmann mayonnaise 
Black pepper to garnish
Romaine Hearts greens

In a bowl add shredded chicken, onion,apples and grapes and set aside. 

Wash romaine leaves and set aside. 

In a small bowl mix throughly the sour cream, mustard and mayo then pour over the chicken salad. Stir to coat evenly then fridge before serving. 

When ready to serve spoon (as desired) salad mix onto the romaine leaves and sprinkle black pepper. 


Bon Apetit! 

Thursday, June 20, 2013

Homemade Chicken Ravioli

πŸ‘Wonton Wrappers * Note
Round ravioli or cookie cutter

Ravioli stuffing: 

you may increase the ingredients when making larger portions

2 c spinach chopped
1 bar of weight watchers cream cheese (room temperature)
1 small egg 
1 c Parmigiana cheese grated
3 tbsp fresh basil chopped

Ground turkey
Sea salt
Black pepper
Non- stick skillet



In a bowl mixture together ground chicken and spices and set aside. 

On medium high heat cook your ground meat browning on all sides for about 7 - 10 minutes. Then set aside to cool. 

In a medium bowl mixed all the ravioli stuffing and the cooled ground chicken mixed throughly and set aside.

Ensemble Ravioli

With a round cookie cutter cut the wontons to shape your ravioli. Set aside. 

Take one wonton sheet spoon about half a tsp of the ravioli stuffing mixture in the center. Dab water all around the edges of the wonton then place another wonton sheet to seal the ravioli. 

These can be done ahead and frozen for future use. I store them in freezer bags serving two.  This of course can also be increased or decreased. 

When you cook them don't defrost them. Boil for about 6 - 7 minutes as the ravioli  begins to float.  


* Note - I use these wonton wrappers because I haven't yet purchased the pasta attachment on my KitchenAid. 
Until then these wrappers  work wondrously.  

Homemade Chicken Ravioli with chunky tomato sauce

Homemade Chicken Ravioli with chunky tomato sauce

16 count Previously frozen homemade chicken ravioli thawed *see recipe "Homemade Chicken Ravioli."

Chunky Tomato Sauce

3 garlic cloves grated or 1 tbsp of my onion/garlic Sofrito *see recipe 
1 16 oz can of peeled tomatoes
1 tsp of tomato paste
1 tbsp flat Italian parsley
1 tsp Italian seasoning 
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp sea salt
1/4 c sherry
1/4 c red cooking wine
1 tbsp extra virgin olive oil
Red pepper flakes *optional 


In a large sauce pan on medium high heat add all the ingredients for the tomato sauce and simmer for about a 3 minutes. Then add the thawed ravioli to the sauce, stir and cover. Cook ravioli through for about 5 minutes as the sauce thickens. 

Once you acquired that plate and serve. 


Bon Apetit! 

Cucumber Parsley Juice Blend

Cucumber Parsley Juice Blend

6 cucumbers
2 handfuls of Italian parsley
1/2 c fresh dill
1/2 lemon 
1/2 c red grapes 

Oh I'm all juices up today. I finished off with this green one. It's ok 😏.  Gotta do it.   
 Ok closing the juicing for the day.   Till the next time. 

Bon Apetit! 

Morning Sunrise

Morning Sunrise

12 carrots
2 large oranges

Just simply delicious. 

Number 5 of my simply favorite juices. 

Bon Apetit ! 

Spicy Carrot Cake Juice

8 large carrots
2 inch ginger root
1/8 tsp of ground cinnamon
1/8 tsp pecans chopped
1/8 tsp of ground ginger *optional

Oh man simply delicious!! No. 4 favorite πŸ‘πŸ‘

Sorry the juice is almost gone in pic. I couldn't resist the aroma and taste. Yummmmy!!!

Refreshing cucumber apple ginger Juice

Cucumber apple ginger Juice

8 cucumbers
3 large green apples
2 inch ginger root
A dash of turmeric
A dash of cayenne pepper

I have tons of cucumber so I need to make tons if juice with it. 
This made 3 4 oz glass. 

Light and refreshing. 

Tuesday, June 18, 2013

Steamed lemon dill tilapia and watercress salad

Steamed lemon dill tilapia and watercress salad

2 3oz tilapia fillets
A tsp of fresh lemon juice
1 tsp lemon zest
1/8 tsp sea salt
1/8 tsp fresh dill
2 large romaine lettuce

Bamboo basket steamer  *Note
1 1/2 c water for steaming


2 1/2 c watercress washed
1 beefsteak tomato washed & sliced
1 organic cucumber washed & sliced w/ peel
3 radish sliced washed & sliced
1/8 tsp sea salt
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar

Steamed 1 c broccoli florets , cauliflower and carrots combined


Marinate fillets in a medium bowl and set aside.

I used my bamboo steamer over 1 1/2 of water brought to boil on high heat. Layed the romaine lettuce on the bottom of the basketand the marinated fillets on top. Covered the baskets and steamed the fillets for about 7-10 minutes. 

Carefully remove from basket when done. Plate and serve. 

Combine salad in medium bowl and serve with your fillet and steamed veggies. 


Bon Apetit! 

* Note - see recipe for "tamales". You can see what a bamboo basket steamer looks like. You may use other methods if you prefer. 

Sunday, June 16, 2013

Scrabbled egg, watercress & Monterrey Jack cheese

Scramble egg, watercress & Monterey Jack cheese on a extra thin tortilla

1 egg
1/2 cup watercress chopped
1/2 slice of Monterey Jack cheese 
1 small yellow corn extra thin tortilla 


Scramble egg add watercress set aside
non stick skillet cook mixture through. 

Plate and serve hot on the tortilla with cheese. 



Bon Apetit! 

Saturday, June 15, 2013

Dill Radish Beet Juice Blend

Dill Radish Beet Juice Blend

3 heapful bunch dill washed
3  large green apples cored 
1 organic cucumber with peel
1 cucumber peeled
2 knobs of ginger root
6 radishes with leaves and root
1 large beet with leaves peeled

First time I use dill in a juice and my friend Sheila in IG was right. Dill is delicious. Super happy that I can use this green too in juicing. Whoot! Whoot!

I thought with all that dill that I used the juice would be green but against beets nothing can change that. 

Anyways this was a πŸ‘πŸ‘. Good stuff! 

Bottoms up! 

Bon Apetit! 

Friday, June 14, 2013

Grass-feed lamb roll wraps

Grass-feed lamb rolls wraps

1 1/2 lb grass-feed ground lamb
1/2 c watercress chopped
1/4 c dill chopped
1 tsp of vegetable bouillon 

4 whole wheat wraps (or wraps of choice)

I cucumber peeled & sliced *
1 1/2 c watercress washed
1 beefsteak tomato washed & sliced

*Note - I had no more organic cucumbers so for non-cucumbers I remove the peel. 

Tzatziki sauce - see recipe in my blog for Mediterranean Turkey burgers. 


Gather all ingredients for the Tzatziki sauce a in a container with lid and put in fridge till ready for use.


In a salad bowl arrange the watercress, tomato and cucumber and set aside. 


In a medium size bowl add the ground lamb, chopped watercress, chopped dill and bouillon. Mix to combine evenly and with shape the mixture into rolls large enough to fit in your choice of wrap when done. 

In a non-stick skillet on medium high heat
place in the skillet your lamb rolls. Cook throughly and braise on all sides. You add a tbsp or two to help bring steam in the skillet to make sure it has cooked through. This should take about 10 - 15 minutes. 

Once done turn heat and serve on a wrap, watercress, tomato, cucumbers and Tzatziki sauce. 

My goodness this was so delicious!!! 
You gonna love it. Yummmm... 


Bon Apetit! 

Thursday, June 13, 2013

Luli's Mom Onion & Garlic White Sofrito


10 garlic heads
5 yellow onions
1/2 c olive oil
1/2 c water
1 tight lid jar

Mix all ingredients in a blender or food processor and liquefy to a pesto like consistency. 

Jar it and store in fridge. 

This is another family Sofrito we use when we wish to add garlic and onion to our home cooking meals. 

Excellent to make garlic bread, sauces, stews, beans, poultry, fish, seafood, pastas, vegetables. 

Sharing family recipe. 

Home cooking.

Luli's Tomato Salsa

1 16 oz (or larger) can of plum tomatoes diced (or you may steam your own 6 Roma tomatoes) 
1/4 c extra virgin olive oil
1/4 c flat parsley chopped
1/8 tsp sea salt 
1/8 tsp black pepper
1/8 tsp jalapeΓ±o pepper diced *optional
1/2 c red (or yellow) onion chopped
1/2 c green pepper chopped
Juice of 1/2 lime

In a large bowl all the ingredients (and the tomato sauce that in the can). Stir to mix evenly and store in a tight lid jar in the fridge.

You may increase all the ingredients if want to make a larger batch. 

This delicious salsa can be use as a dip for tortilla chips, nachos, tacos and even as a toppings in soups. 

No more store bought, eat fresh eat clean. 

Yummy goodness. 

Luli's Mom Green Sofrito

This sofrito is my mom's recipe. It's so darn delicious and staple in our kitchen. 


5 garlic heads peeled
3 large onions peeled chopped
2 large green pepper seeded & chopped
12 Sweet Jamaican peppers seeded 
2 c Cilantro washed & chopped
2 c Culantro  washed & chopped
1/2 c Olive oil (eye this-may need more or less)
1/2 c water (eye this-may need more or less)


In a blender add all these ingredients together. 
All the water and oil you'll need is so your blender can liquefy this mixture evenly. Given you a smooth but pesto like consistency. Now store this in a tight lid jar in your fridge. 

This sofrito can be used on veggies, poultry, fish, beef,lamb, soups, beans, and stews.  

Loving home cooking


NOT-CHO dinner  hahaha now say it faster. Hahahah sorry being silly πŸ˜„ 

Fast, quick, delicious and nutritious !

Serves 3 - 6


4 lbs of lean ground turkey (chicken of beef)
1 tbsp taco seasoning (homemade or store bought)
1 tbsp of Luli's Mom Green Sofrito *optional **note
12 whole wheat hard taco shells (corn hard shells or soft shells)
2 Roma tomatoes diced (or 1 large beefsteak tomato)
1 1/2 dandelion greens chopped (iceberg,romaine, or any leafy green)
1/2 large red onion chopped (or any onion)
1/2 c salsa verde
1 c chunky Luli's tomato salsa (homemade or store bought) **note


In a large non-stick skillet over med/high heat add ground turkey the sofrito and taco seasoning. Stir with wooden spoon to coat mixture evenly. Cook for about 5 - 7 minutes then add 3 cups of water. Let simmer till all water has evaporated about another 10 - 15 minutes. 

In the meantime,  in a plate set aside the chopped tomato, leafy green, and onion. In another the tomato salsa and salsa verde if using them, also set aside. 

Heat oven to 300. Place hard taco shells in a flat baking dish. Heat shells for about 2 - 3 minutes. May have to increase or decrease the time depending on your oven. So keep close eye on them you don't want to burn them. Once warmth through remove from oven and set aside.

Ok back the top of the stove... Check to see all water evaporated and meat is browning nicely and turn off heat. 
Now you are done. Plate and serve. You may add sour cream and or guacamole as toppings if desire. 


Bon Apetite! 

** for sofrito and tomato salsa you may find the recipe in my blog. 

Dandelions Apple Juice Blend

Dandelion Apple Juice Blend

5 large green apples washed & cored
2 heapful handfulls of dandelions washed
2 large carrots washed
2 large cucumbers washed
1 med orange peeled & seeded

Wow I think this my number three favorite juice. Mild but good tasting will definately be a must have staple in my fridge to use  as a green in my juice making. 

I didn't add any strong addition like spicy ginger root, beets and kale and not to many extra fruit because I wanted to preserve most of the dandelion flavor. 

I am super happy with how it turned out.

Excellent green for juicing and future salads. Yum. πŸ‘πŸ‘

Bottoms up! 

Bon Apetit! 

Sunday, June 9, 2013

Payaya Coconut Pulp Smoothie

Payaya Coconut Pulp Smoothie

2 c payaya chunks
1 c huckleberry 
1 c pineapple chunks 
3 large strawberries
1/4 c Aloe crystals
8 oz C2O Coconut water w/ pulp (yum)

Blend away. Serve. 

Bottoms up! 

Bon Apetit! 

Saturday, June 8, 2013

.: Strawberry, Banana Iceberg Salad with lemon/honey ...

.: Strawberry, Banana Iceberg Salad with lemon/honey ...: Strawberry/Banana iceberg salad w/ lemon/honey red pepper vinaigrette  Salad 1 c iceberg lettuce washed & torn to bite size 1 medium raw...

Strawberry, Banana Iceberg Salad with lemon/honey red pepper vinaigrette

Strawberry/Banana iceberg salad w/ lemon/honey red pepper vinaigrette 


1 c iceberg lettuce washed & torn to bite size
1 medium raw yellow squash sliced/halved
1 banana sliced
1 Kirby cucumber washed & sliced
4 medium strawberries washed & sliced


1 tsp dried cranberries
1 tsp dried cherries
1 tsp unsalted cashews


1 tbsp honey
1/8 tsp black pepper
1/8 tsp sea salt
1/8 tsp red pepper
1/8 tsp ground cumin
1 tbsp distilled white vinegar
2 tbsp lemon juice *may add more or less
1/4 c extra virgin olive oil (whisk this slowly) **you may add more or less

In medium size salad bowl combine all the salad ingredients and set aside. 

In smaller bowl combine all the vinaigrette except for the oil. Now slowly add the oil and whisk until it emulsified. Then drizzle 2-3 tbsp over salad , toss to cover evenly . You may add the remaining vinaigrette. 

Sprinkle the toppings (dried cranberries/cherries and cashews over the top of salad. 

Plate and serve.


Bon Apetit! 

Yellow Squash & Lettuce Juice

Yellow Squash & Lettuce

Trying these new ingredients yellow squash and lettuce. I had two of the squash but left one for dinner. I enjoy them raw and a little bit grilled so am having it raw tonight. 


1 large yellow squash
2 c of iceberg lettuce
1 c kales leaves
1 medium orange peeled and seeded
2 large carrots
2 green apples cored
1 knob of ginger root about 4 inches in length (optional)
1/2 lemon peeled and seeded (if organic you may leave the peel)

Juice away!

Oh dang! I can honestly say, this is my second favorite. I tried it with out the ginger it was light and delicious. Then I added the spicy ginger. And was yummy. But without it was DELISH!!!

Bottoms up!

Bon Apetit!

Friday, June 7, 2013

Kirby Juice #2

Kirby Juice #2

1 large beet peeled
1 orange peeled
1 large green apple cored
1 celery
2 Kirby cucumbers **
3 knobs of ginger root (optional)*
3 c kale leaves
4 large carrots 
1/2 c spinach 
1/2 lemon peeled 
1/2 c purple cabbage

* I personally love the spiciness of ginger so I up the amount when I add it to my juice. Some people don't enjoy it as I do may reduce the quantity to 1 or two knobs. 

** was originally going to add 4 Kirby cucumbers but my daughter made a salad to take to work so I only had 2 left. 😳 Lol 

πŸ˜‹πŸ˜œπŸ˜‹πŸ˜œ Extra spicy!!!!πŸ˜‹πŸ˜œπŸ˜‹πŸ˜œ

Bottoms Up!!!

Bon Apetit!!


Thursday, June 6, 2013

Francis Breakfast Juice #1

Francis's Breakfast Smoothie

Came to see mom this morning and was surprise to see that she has begun juicing . She has a been slowly incorporating juicing to her diet. 

I am so proud of my mommy. I gave such a big hug and kiss. 

Here is her recipe: 

In a blender she added all these fruits to make a smoothie texture because she still wanted to absorb the fibers in all the fruits used. 


2 c pineapple chunks
2 c blueberries
2 c strawberries
1 c raspberries
16 oz of artichoke tea

Blend away and served chilled. 


Bon Apetit! 

Wednesday, June 5, 2013

Romaine,Kirby cucumber & strawberry salad

1 Romaine heart
4 large strawberries sliced
2 Kirby cucumbers sliced
1/2 c sliced red onions
3 slices of fresh made mozzarella halved (optional)


Tear or chop romaine leaves place in a salad bowl then layer all the other ingredients and set aside.


3 tbsp balsamic vinegar
1 1/2 warm water
1 tsp Dijon mustard
1/2 tsp minced garlic
1/3 c extra virgin olive oil 
Sea salt & Black pepper to taste

In a small bowl add all ingredients. Lastly, whisk the olive oil slowly but continuously until it emulsifies. Then drizzle over salad. Serve.

For those that do eat meat I sautΓ©ed a chicken strips and added it over my yummy salad. 


1 chicken breast sliced into strips
1/8 tsp Sea salt 
1/8 tsp black pepper
1/8 tsp turmeric
1 tbsp of olive oil

You may add more spices but I chosed to get lighter because it was going on top of my salad and the vinaigrette. 


Wash chicken in cool water, pat dry and slice into strips. 
In a medium bowl add chicken strips and all the spices then set aside. 

In skillet on medium high heat add oil then add the marinated chicken strips into the heated oil. Toss with wooden spoon cooking all sides of the strip, for about 4-7 minutes. Then remove from heat, let cool then serve over salad. 

Plate and serve. 


Berry Slushy

Berry Slushy

Its so hot and muggy outside I had create a healthy yummy goodness.
This delicious treat surely did the job.

Here is the concoction:

2 c frozen watermelon
2 c frozen strawberries
2 c frozen huckleberries
3 c frozen pineapple
1 tbsp of frozen aloe
1 16.9 oz bottle of Alo Awaken wheargrass

Blend all frozen fruits and the aloe wheatgrass juice. You might have to add in sections so the blender can break it down easier.

This combination is also great to use for making Popsicles.

Try it out, You wont regret it.

Bon Apetit!