I love sharing me recipes!

I love sharing me recipes!


Click Below For A Printer Friendly Version of My Recipes! ♥

Print Friendly and PDF

Tuesday, October 6, 2015

Glamulet's Advocacy for the Breast Cancer Awareness Campaign ♥

I have been approached by Glamulet to tell you about their Breast Cancer Awareness Campaign, Everyone can easily join the fight against breast cancer by adding these sets of Pink Charms to their bracelets. ♥

Glamulet designs, manufactures and markets hand-finished and modern jewelry made from genuine materials at affordable prices.Glamulet is the name of a unique jewelry that is available at fine stores across Europe and America. The strength of the Glamulet bracelet is the unique. Each charm & bead allows you to screw individual pieces onto any bracelet segment in the order you desire. The charms move freely and rotate slightly with your wrist's movement, creating an undeniable eye catching and stunning effect.

Every set of charms you buy, 50% is given to our charity partner. Your support makes a difference!

Right now breast cancer is at a tipping point. More women are surviving. But more are being diagnosed than ever before. And every 45 minutes, another woman dies from the disease. We’re going to change that. By doing whatever it takes, however we can, working tirelessly every day. 

The Charms brand Glamulet was launched in 2014 to offer to every women a new range of trendy and elegant quality jewelry at an affordable price. We believe that every woman should be allowed to express herself and to feel pretty. We design glamorous Charms and bracelets and we use quality materials to manufacture them. Each woman can mix and match the Charms to create her own Bracelet. Glamulet empowers women by giving them affordable accessories to state their fashion sense, commemorate an event or symbolize a special meaning. Two years after its launch, Glamulet is working hard to spread this vision worldwide and to better the life of every woman.

Shop Glamulet now follow the link  here   

Here is a fun recipe for skinny pink ribbon cookies!

Ingredients  ♥

1/4 cup    Butter, softened (I use smart balance) 
1/4 cup + 2 tbs  Baking stevia 
1  egg
1/2 tsp    Vanilla extract
1/2 tsp    Almond extract 
1 cup    whole wheat pastry flour
1/4 tsp    Baking powder
1/8 tsp    Salt

Directions ♥

In a medium bowl, cream together butter, and sugar substitute with a mixer until fluffy. Add egg, and extracts and beat until combined. In a small bowl, combine flour, salt, and baking powder. Gradually add dry ingredients to wet, until just combined. (Don’t over work dough or it will get tough). Wrap dough and place it back in the fridge to chill for about 30 minutes, or until dough is cold.
When ready to cut cookies out, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper, (or foil and spray with cooking spray). Roll the dough out on a lightly floured surface and cut out shapes with ribbon cookie cutters. Place on baking sheet and bake for 8 minutes. Frost the cookies with a light sugar free glaze of water and powdered sugar, use sprinkles to decorate!  and enjoy! ♥

Note you may also use this recipe for any sugar cookies! 

"Powered by BrandBacker".

Sunday, September 27, 2015

Jdrf and Healthy Snacks for Kid's ♥

So the annual Juvenile Diabetes Research Fundraising Walk is coming up today and I walk every year in honor of my mother that had this disease and passed at a young age of 37. It is important for children to eat a healthy balanced diet of fruits, vegetables, proteins and low sugar, especially diabetic children. Here is my healthy recipe 

Low carb, nutritious snacks are crucial for kids with diabetes and unfortunately much of what’s out there is quite the opposite. Even for kids without diabetes, managing blood sugar from an early age can go a long way towards preventing high insulin levels and diabetes later on in life. But eating healthy and sticking to a low-glycemic diet can be very tricky with kids. The key is to find nutritious snacks that will appeal to those picky palates that are tempted daily by a barrage of sugary and empty calories. So think protein, fiber, and healthy fats — you’ll help set them up for a lifetime of good health.

Here are some diabetic kid friendly snacks..

Trail mix (over the age of two)
Low fat string cheese
Melon balls 
Veggies and dip cups ( A more fun way to eat your veggies!)
Grapes (frozen grapes are great in the summer)
Apple wedges
Rice cakes with all natural fruit spread or peanut butter
Banana slices with peanut butter
Low fat frozen yogurt 

miss you mamma ♥

So please support your local Jdrf branch click here. ♥

Wednesday, September 16, 2015

Harvest Clean Eating Cobb Salad ♥

It's fall and here is my fall version of the classic cobb salad. Perfect for a healthy lunch or light dinner! I love the tangy apple paired with the sweetness of walnuts. 

Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. So go ahead and feel good about eating this healthy fall salad! ♥

Ingredients ♥
2½ c. lightly packed spinach or spring mix greens
½ c. grilled chicken breast, cubed
½ c. apple, cubed
½ c. red seedless grapes, sliced in half
1 stalk celery, sliced
1 tbsp. red onion, finely diced
⅓ c. candied walnuts

For the apple cider vinaigrette*:
½ shallot, minced
2 tbsp. apple cider vinegar
2 tbsp. white wine vinegar
1 tsp. dijon mustard
2 tbsp. honey or agave
2 tbsp. apple sauce
¼ c. canola oil

pinch salt + pepper

Directions ♥

Add greens to a large dinner plate or salad bowl. Top with the chicken, apple, grapes, celery, red onion and candied walnuts.
To make the dressing, combine all of the ingredients whisking vigorously until emulsified (or puree in a food processor). Drizzle the salad with the dressing and serve immediately.
-The salad dressing makes 4 servings. Store in an air-tight container in the refrigerator for up to 1 week.

Friday, September 11, 2015

Prickly Pear Margarita ♥

Happy Friday! Here is one of my fave new cocktail discoveries it's the prickly pear margarita! The prickly pear cactus was designated the official plant symbol of Texas in 1995. Found in the deserts of the American southwest, the fruits of most prickly pear cacti are edible, and have been a source of food to native Americans for thousands of years. ♥

Ingredients ♥

Prickly Pear Syrup:
5 pounds of ripe prickly pears, peeled and roughly chopped
1 cups sugar
1/2 cup agave (you can sub sugar but I like the flavor)
For Margarita:
2 ounces white (blanco) tequila (agave) like Espolon
1/2 ounce Cointreau
1/2 ounce prickly pear syrup (or more to your liking)
1 ounce fresh squeezed lime juice
Ice cubes

Garnish: Lime, coarse salt, cayenne salt rim

Directions ♥

Using a hand towel that is folded over many times for extra protection or dishwashing latex gloves carefully peel the prickly pears. I find the easiest way to do this is with a vegetable peeler, but a pairing knife can be used too. Roughly chop the pears up into large chunks and put in a small sauce pan with sugar and agave to macerate for five minutes. Once the sugar has drawn out some of the juice then gently simmer pears over medium-low heat until the fruit is completely cooked down and a glossy magenta syrup remains. The syrup should cook until it is thick enough to coat the back of of spoon – the consistencly of olive oil.

Strain the syrup through a small mesh sieve to catch all the little crunchy seeds. Using the back of a ladle or a spoon press the pulp down to release all of the juice. Chill syrup. This can be kept in an airtight container for up to a week in the refrigerator.


In a cocktail shaker combine white tequila, Cointreau, cactus pear syrup, lime juice and ice cubes. Shake, shake, shake for 10 seconds. Strain into a chilled martini or margarita glass with salt rim enjoy! ♥

Thursday, August 27, 2015

Healthy Back to School Meals & Fitness Ideas For Kids ♥

So I was approached once again by Parade magazine  and Sverve to write about healthy meals for back to school. I asked my stepniece Lucia and here are some supercute healthy recipes we came up with! ♥

Why not try these healthy diy lunchables 

Diy Veggie Lunchable

Diy Lunchables Ham n' Cheese Pinwheels 

Ingredients ♥

2 - packages (8 oz) light cream cheese, softened

1 - packet (.04 oz) Hidden Valley Ranch Dressing Mix
6 - (12 inch) burrito size flour tortillas, room temperature
1 - package (12 ounces) thin deli sliced ham
10 - slices Swiss cheese
1 - cup shredded cheddar cheese or Colby jack
1 - 2.25 oz can chopped black olives

Directions ♥
Mix cream cheese and dry salad dressing together. Spread mixture on each tortilla. 

Drain the sliced olives and set aside.

Place two slices of ham on top of the cream cheese mixture. 

Add sliced Swiss cheese and sprinkle on shredded cheddar cheese and olives. 

Roll up tortillas tightly. Just like you would for cinnamon rolls and wrap in plastic wrap. 

Chill at least 2 hours or overnight. Remove wrapping and cut rolls into 1 inch slices. Makes 3 - 4 dozen pinwheels

Sugar Free Peanut Butter n' Jelly Sushi Rolls

Ingredients ♥
(makes 8 pieces)

2 tablespoons JIF® Creamy Peanut Butter

 2 tablespoons Sugar Free SMUCKER'S® Strawberry Jelly, Jam, or Preserves (pick your favorite)
2 slices bread

Directions ♥

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
Spread 1 tablespoon of Jif peanut butter and 1 tablespoon of Smucker's fruit spread on each slice of bread.
Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Or try these for an after school snack homemade ( freezer Friendly) skinny mini pizzas perfect freezer friendly for after school meals on the go!

Ingredients ♥

Pillsbury Grands! Flaky Biscuits
Pizza Sauce or just tomato sauce

Oregano or Italian Seasoning

Mozzarella Cheese Light 
Pepperoni (Turkey) 
What other toppings you like black olives, basil, mushrooms.

Directions ♥

1.) Preheat oven according to instructions on biscuit package. Mine said 375 degree F
2.) Open the can of refrigerated biscuits. Using clean hands, stretch out the biscuits to make them flatter – about 6-inches across. If you had the time and patience – have the kids help! Work on a surface away from the preheating oven and have them help make their own. 
3.) Spread out onto cookie sheet. I could fit six to a cookie sheet
4.) Put about one spoonful of pizza sauce on each crust. Spread around. Sprinkle with italian seasoning (some sauces come pre-seasoned).
5.) Add cheese and other toppings
6.) Pop in the oven and check after 8-10 minutes. Bake until golden brown and cheese is melted!

Don't forget after school activities are the best to keep fit or kids during the school year. There are so many to choose from for boy's football,soccer, basketball, baseball. For girls cheerleading, dance, swimming, softball. 

Experts speculate that exercise may boost academic performance in various ways, including: burning off pent-up energy and allowing kids to pay attention better and focus on their work; boosting self-esteem and mood; and increasing blood flow to the brain, helping with memory and concentration.

My article is also featured here in Parade magazine ♥

Thursday, August 20, 2015

Grandma Katrina's Russian Pickled Tomatoes ♥

Every end of summer my grandmother used to pick the tomatoes out of the garden, we would have an overabundance of tomatoes to use in salads, and sauces, but she loved pickling them.

 When they lived in Russian pickling was essential to get through the harsh winters. “Build your sled in the summer and your wagon in the winter,” an old Russian saying advises.
In the days when wagons and sleds were a part of everyday life, this was wise counsel: it was a good idea to plan ahead for summer since it came and went in the blink of an eye, while those who didn’t plan for the six months of freezing hell known as the Russian winter would find themselves in a lot of trouble. So here is her recipe it's a perfect compliment to any dish such as baked fish, or steak. ♥

Ingredients ♥

Per 1 quart jar or 1 liter-cherry or whole
1-2 whole onion round
5-6 carrot rounds
3 bell pepper slices
1 bay leaf
3 garlic cloves
one sprig of parsley
one sprig of dill
10 black peppercorns.
1.5 heaping tablespoons sugar
2 tablespoon vinegar
1 tablespoon salt
For 3 liter jars-
1.5 tablespoon salt
3 tablespoons vinegar
4 tablespoons sugar

Directions ♥

Place onion,carrots,garlic,black peppercorns,dill,parsley,bay leaf on the bottom of the jar. Place tomatoes in a jar.preferably small, but slice in half or quarters if large. In a pot or sauce pan bring water to a boil. Fill jars(with tomatoes)with boiling water and let them sit for 15-20 minutes. Pour out the water from jars back into the pot and bring it to a boil again. Add sugar,salt and vinegar to the jar with tomatoes and fill it back with the boiling water that was poured out in to the pot. Close the lid tightly.Cover a table with blanket or towel, and place the jar upside down. cover it with blanket or a towel. Keep them covered with a blanket or a towel for 24 hours. Ready in a week or two.The longer, the better. 

Thursday, July 30, 2015

Summer Avocado Salad ♥

Here is a perfect summer side salad or light dinner using my favorite sponsored product Hass avocados! ♥

Ingredients ♥

1 garlic clove
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
5 tablespoons canola oil
4 tablespoons red wine vinegar
1 head of iceburg lettuce
3-4 Hass avocados 
1/2 white onion, thinly sliced
fresh parsley italian flat leaf

Directions  ♥

With the side of your knife, smash your clove of garlic and remove the peel. Place it in a small bowl.
Add salt, pepper, olive oil, canola oil, and vinegar to the bowl.
Whisk together with a small whisk or a fork, making sure to beat up the garlic a bit to bring out its great flavor. Set aside.
Wash and dry lettuce and rip apart into smaller pieces with your hands. Toss into a large salad bowl.
Halve the avocados, remove the pits. Add to salad bowl along with thinly sliced white onions.
Whisk dressing once more, throw away the garlic glove, and pour over salad. Toss well and serve immediately.Sprinkle with fresh parsley 
Serves 3-4

Recipe inspired and photo credit by Dash and Bella 

Ginch Gonch Review ♥

I was pleased to try out products with a great new company Ginch Gonch

Underwear, funderwear and loungewear by designer label Ginch Gonch for men and women. Shop for stylish boxers, briefs, boxer-briefs, thongs, low-rise briefs, boy shorts, g-strings, pajama pants and long johns from Canadian premium underwear brand, Ginch Gonch. All funky, colorful, and funny underwear styles are unique and stylish for guys and girls. Find the best deals on men & women’s underwear and loungewear online here. The greatest Fun Underwear! ♥

Live Like a Kid!

Ginch Gonch was born from the rebellion against the dull, colorless underwear endured by most people, and has quickly become one of the fastest growing premium lifestyle brands internationally. It was the first of its kind to successfully combine humor and sexuality with funky, fashion-forward designs, and has completely reinvented the underwear industry through the unconventional ways it sets the trend for the rear end.

Ginch Gonch was taken from the dialect commonly used in Alberta and Bristish Columbia, where "ginch" and "gonch" designates underwear - the words probably being from an Eastern European or Ukrainian origin.

Through its cheeky, outside-of-the box marketing campaigns and sassy names for its products, Ginch Gonch has acquired the reputation of being the brat of the industry. Ginch promotes fun, freedom of expression and diversity through its famous catch phrase “Regardless of your inches we cover you in our Ginches!”. Our underwear have won the hearts and crotches of millions all over the world who embrace the Ginch Gonch Live Like a Kid! philosophy.

So go ahead and shop for fun undies! Ginch Gonch 

Friday, July 24, 2015

Mama's Summer Strawberry Rhubarb Pie ♥

Every Summer as a child I remember going to pick strawberries, my grandma would pick a ton of bushels and all had to be in tip top shape! She would make strawberry jam with them, my mother on the other hand made a fantastic pie using the fresh strawberries and rhubarb from the garden. ♥

                                              Fresh strawberries picked from the farm!

                                                  Fresh Rhubarb from the Farmer's Market!

Ingredients ♥

Makes one 9-inch pie

1 recipe unbaked homemade double pie crust ( see below) 
2 1/2 cups rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
2 1/2 cups hulled and sliced fresh strawberries
1 cup sugar
1/3 cup all purpose flour or 1/4 cup cornstarch
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat the oven to 450°F.

Directions ♥
Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.

Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.

Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.

Brush the egg glaze over the crust. Transfer the pie to a baking sheet.

Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and cool on a rack before serving.

Easy Cream Cheese Crust 

Makes two 9-inch pie crusts; recipe can be halved

Ingredients ♥
2 1/2 cups (12.5 oz) all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar (optional, leave out if making a savory pie)
8 ounces cream cheese
8 ounces (2 sticks) unsalted butter
2 teaspoons cider vinegar
2 to 4 teaspoons cold water

Food processor
Plastic wrap
Wax paper

Rolling pin

Directions ♥

1. Prepare Your Ingredients - Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour.

2. Cut the Cream Cheese and Butter into the Flour - Give the flour, butter, and cream cheese 10-12 one-second pulses. The result should look like large shaggy crumbs.

3. Add the Vinegar and Water - Remove the lid and sprinkle the vinegar and two teaspoons of the cold water over the dough. Replace the lid and process continuously for 3-5 seconds until you see the dough just starting to come together. It should still look a bit crumbly with visible flour and visible streaks of fat. When you pinch some in your fist, it should easily hold together. If it doesn't, sprinkle another two teaspoons of water over the top and process again.

4. Press into Disks and Chill - Turn the dough out onto your work surface and divide it into two equal parts. Gather each mound of dough and press it into a flat 1-inch thick disk or square, depending on the shape of the pan you will be using. Wrap each disk in plastic wrap and refrigerate for at least 20 minutes or overnight.

5. Roll Out the Pie Crust - Tear off two large pieces of wax paper. Unwrap one of the pieces of dough and set it in the center of a piece of wax paper. Lay the other piece on top. Working from the middle of the dough out, begin rolling the dough into a thin crust. The dough will be tough to roll at first but then then will gradually become more malleable as it becomes thinner. Rotate the dough and flip it to the other side a few times as you roll. Peel back the wax paper occasionally and sprinkle the dough with a little flour to make sure it doesn't start to stick.

6. Transfer the Pie Crust to the Pan - When the crust is 1/8-1/4 inch thick, it is ready. Peel back the top layer of wax paper and gently invert the crust over your pan. Peel off the second piece of wax paper. If the crust cracks, overlap the two pieces slightly and pinch them together.

7. Chill the Pie Crust - It's fine to bake the pie right away, but if you have time, chill it in the refrigerator for 30-60 minutes before putting it in the oven. This chilling time helps the dough keep its shape better in the oven and tends to make a flakier crust.