Eat More Veggies


eat more veggies


Brighten Up your Salad

Golden slaw saladGolden Glow Pineapple Salad


4 cups   Romaine salad mix
1 20-oz. can   pineapple chunks in 100% juice, drained (reserve juice)
1 cup   carrots, shredded
2/3 cup   raisins
1/3 cup   walnuts, chopped
1/3 cup   reduced fat mayonnaise
1/4 cup  pineapple juice from canned pineapple chunks
1/4 teaspoon  cinnamon


Place one cup of Romaine salad mix on each of four salad plates. Spoon 1/4 of the drained pineapple chunks and ¼ cup of shredded carrots in the middle of each salad bed. Top with equal amounts of raisins and walnuts. In a small bowl, make dressing by combining mayonnaise, pineapple juice and cinnamon. Using a spoon, drizzle 2½ tablespoons of dressing over each salad and serve.

Each serving provides: An excellent source of vitamins A and C and a good source of magnesium, potassium and fiber.

Calories 252

Recipe Courtesy of

Spice Up Your Night

Recipe by Bobby Dean on the Cooking Channel

buffalo Wings



  • 1 ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed


  • Nonstick cooking spray, for greasing

  • 12 chicken wings (about 3 1/2 pounds), disjointed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 cup hot sauce

  • 1/4 cup honey

  • Celery and carrot sticks, for serving


Preheat the oven to 450 degrees F.

For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours.

For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes.

Preheat the broiler.

Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks.

Carrot Cake

carrot cakeMake this “Cook Yourself Thin” recipe. Serves 9
Calories per serving: 310

For the cake
1 orange
3/4 cup golden raisins
3 large eggs
1 1/4 cups light brown sugar
1 lemon
2 1/2 cups carrots, finely grated
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped

For the icing
3 cups confectioners’ sugar
1/4 cup full-fat cream cheese
1 teaspoon fresh lemon juice
Finely grated zest of 1/2 lemon

1. Preheat the oven to 350 degrees.

2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.

3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.

4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.

5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.

6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.

7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.

8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.

9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.

Day 1….

day 1 detoxToday is Day 1 of my 21day -Detox Cleanse.  My food choices was boring but I am planning to step up my game with my food choices. Stay tuned to see what I food choices I will pick next.