Oatmeal Pumpkin Breakfast Smoothie


A creamy, healthy, gluten free smoothie made with oats, pumpkin and yogurt and tastes just like pumpkin pie.


  • ¼ cup pumpkin, canned (not pie filling)
  • ¼ cup rolled oats (I used Gluten Free)
  • ½ tsp. pumpkin spice seasoning
  • 1 tsp. maple syrup
  • ¼ tsp. stevia
  • ½ cup greek yogurt plain
  • ¾ cup coconut milk, unsweetened from carton or non-fat milk
  1. Place all ingredients in a blender and process until smooth.

Calories: 222, Fat: 5, Sodium: 148, Cholesterol: 0, Sodium: 148, Potassium: 148, Carbs: 27, Fiber: 4, Sugar: 7, Protein: 15














Thai Chicken Noodle Soup (gluten-free)

  • 6 cups good-tasting chicken broth (add bones if you have leftover roast chicken or turkey)
  • 1-2 fresh chicken breasts or thighs, chopped into small pieces, OR 1-2 cups leftover roast chicken (or turkey)
  • 1 stalk lemongrass, finely sliced and minced, OR 3 Tbsp. bottled or frozen prepared lemongrass
  • 3-4 kaffir lime leaves, OR substitute 1 bay leaf
  • 1 thumb-size piece galangal OR ginger, grated or sliced into thin strips
  • 1 large carrot, sliced
  • several bunches baby bok choy, separated (or other added greens of your choice)
  • 1 red chili, minced, OR 1 tsp. chili sauce OR 1/2 tsp. cayenne pepper
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 2-3 Tbsp. fish sauce (to taste)
  • 1/4 to 1/3 cup coconut milk
  • white or black pepper (to taste)
  • generous handful of fresh coriander
  • 8-10 oz. dry flat Thai rice noodles, or other noodles of your choice
  • optional: 1 tsp. sugar, to taste
  1. Bring a large pot of water to just under a boil and add the noodles. Remove from heat and allow noodles to soak 5-8 minutes, or until soft but still chewy (“al dente”). Drain and rinse briefly with cold water to keep from sticking.
  2. Using a large soup pot, bring chicken stock to a boil over high heat. Add the fresh or roasted chicken , lemongrass, galangal or ginger, carrot, whole lime leaves (plus chicken or turkey bones, if available). Boil on high for 1 minute, then turn heat down to medium and cover with a lid. Allow soup to simmer for 5-6 more minutes, adding bok choy when chicken is nearly cooked.


  1. While continuing to simmer the soup, add the chili, garlic,  lime juice plus 2 Tbsp. of the  fish sauce.  Stir well.
  2. Turn heat down to minimum and add the coconut milk (add up to 1/3 cup for creamier soup). Stir to incorporate.
  3. Taste-test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1-2 tsp. sugar (to balance out the lime juice).
  4. To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh coriander. If desired, serve with Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce  to give your soup an extra kick of spicy flavor. ENJOY!

Green Machine Power Salad


  • 2 c. sugar snap peas
  • Kosher salt and freshly ground black pepper
  • 4 c. Mache or baby arugula
  • 4 hard-boiled eggs, halved
  • 2 c. pea shoots
  • 1 c. cooked edamame
  • 1 avocado, quartered
  • 1 c. sliced seedless baby cucumber
  • 1 small red bell pepper, sliced
  • 1/3 c. roasted salted pepitas
  • Green Goddess Dressing


  1. Cook snap peas in boiling salted water in a medium saucepan over high heat until crisp-tender, 1 to 2 minutes. Drain and run under cold water until cool. Slice in half.
  2. Arrange Mache, eggs, pea shoots, edamame, avocado, cucumber, bell pepper, pepitas, and snap peas on a serving platter. Season with black pepper.
  3. Serve with Green Goddess Dressing.
  4. To make the Green Goddess Dressing, process ⅔ cup plain Greek yogurt, ⅓ cup firmly packed fresh flat-leaf parsley leaves, 1 chopped scallion, 1 ½ tablespoons fresh dill, 1 ½ tablespoons firmly packed fresh tarragon, 1 ½ tablespoons olive oil, 1 tablespoon each lemon zest and lemon juice, and 1 small garlic clove in a food processor or blender until smooth, about 30 seconds. Season with salt and freshly ground black pepper.



Chocolate Mousse


Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
Total time: 2 Hours, 8 Minutes


6 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
2 tablespoons water
1 tablespoon brewed coffee
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1 (16-ounce) package silken tofu
8 tablespoons frozen reduced-calorie whipped topping, thawed
3 ounces fresh raspberries


1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.

2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (4.5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries



Veggie and Quinoa Pasta Salad

So delicious and creative!

Tortilla Soup


corn tortillas (6 inch)
cup vegetable oil
small onion, chopped (1/3 cup)
cloves garlic, finely chopped
medium Anaheim, poblano or jalapeño chile, seeded, chopped
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
teaspoon coarse (kosher or sea) salt
1 1/2
cups shredded cooked chicken
ripe medium avocado
cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
lime, cut into wedges


  • 1 Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
  • 2 Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
  • 3 To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.


Chunky Tomato-Fruit Gazpacho

Mmmmm gazpacho!

Delicious and healthy option for any lunch!



2 cups finely chopped tomato (about 3/4 pound)
2 cups finely diced honeydew melon (about 3/4 pound)
2 cups finely diced cantaloupe (about 3/4 pound)
1 cup finely diced mango (about 1 medium)
1 cup finely diced seeded peeled cucumber (about 1 medium)
1 cup finely diced nectarines (about 3 medium)
1 cup fresh orange juice (about 4 oranges)
1/2 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 jalapeno pepper, seeded and finely chopped
Crumbled feta cheese (optional)


1. Combine first 14 ingredients in a large bowl. Cover and chill at least 2 hours. Sprinkle cheese on top just before serving, if desired.


Chile peppers like jalapeños can add depth to a recipe, but they also can add some heat. You can control the heat by removing as many or as few of the seeds as you’d like.

Watermelon Ice

Jazz up your summer drink with ice cubes – made of watermelon with this Watermelon Ice.

You could try these with both seltzer water and regular water. But I also think they would be great in a lemon-lime soda or even lemonade.  This  can  be the perfect “ice” for summer entertaining!!
  • Watermelon
  • Water, sparkling water, seltzer water, lemon-lime soda or lemonade
  1. Cut watermelon into small cubes. Lay in a single layer on a baking sheet and place in the freezer. Once frozen, store in a freezer safe ziptop bag.
  2. Fill a glass with the watermelon ice and pour your favorite beverage over.

Red Pepper, Corn, and Black Bean Chowder


1 cup chopped onion
2 garlic cloves, crushed
1 tablespoon olive oil
2 broiled bell peppers from Chicken and Couscous Stuffed Bell Peppers
2 cups unsalted chicken stock
1 tablespoon olive oil
1/2 teaspoon chopped chipotle chile in adobo sauce
1 (15-ounce) can unsalted black beans, rinsed and drained
1 cup fresh corn kernels
3/4 teaspoon kosher salt
8 tablespoons plain 2% Greek yogurt
4 tablespoons cilantro
4 lime wedges


Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.


Asian Lettuce Wraps


1 tablespoon olive, peanut or sesame oil 1 pound ground chicken, beef shrimp or tofu 2 tablespoons minced garlic 2 tablespoons finely minced ginger 2/3 cup gluten-free soy sauce Vegetables for filling: grated carrots, mung bean sprouts, sliced Radish, julienned cucumber Boston lettuce leaves, rinsed and dried.


Heat oil in a large skillet and cook protein of choice. Add garlic and ginger and saute briefly. Add soy sauce and simmer for 10 minutes while preparing vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves.