Broccoli, Mushroom and Cheese Breakfast Strata



•    4 teaspoons olive oil

•    1 large onion, diced (about 2 cups)

•    3 garlic cloves, minced

•    3 cups (8 ounces) sliced mushrooms

•    Nonstick cooking spray

•    1 whole wheat baguette, crusts removed, cubed (about 5 cups)

•    8 eggs and 8 egg whites

•    2 cups lowfat milk

•    1 tablespoon Dijon mustard

•    10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)

•    1-ounce (1/3 cup) grated Parmesan

•    4-ounce (1 cup) part-skim mozzarella cheese

•    1/2 cup thinly sliced sun-dried tomatoes, reconstituted

•    1 tablespoon minced fresh thyme leaves

•    1/2 teaspoon salt

•    1/2 teaspoon freshly ground pepper

Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

Prep Time: 15 minutes; Cook time: 1 hour, 10 minutes

Credit: Ellie Krieger, Food Network


Vegetarian Tikka Masala


  • 3 tablespoons garam masala

  • 1 teaspoon ground turmeric

  • ¾ teaspoon salt

  • ¼ teaspoon crushed red pepper (optional)

  • 2 14-ounce packages extra-firm or firm tofu

  • 1 tablespoon canola oil plus 2 teaspoons, divided

  • 1 large onion, halved and sliced

  • 1 large red bell pepper, quartered and sliced

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon flour

  • 1 28-ounce can diced tomatoes

  • ⅓ cup half-and-half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Ready in 35 minutes!

Credit: EatingWell Magazine, Nov/Dec 2013

Sweet Potato Toast with Avocado and Sprouts



•    2 medium sweet potatoes (about 1 pound total)
•    1 tablespoon extra-virgin olive oil, plus extra for drizzling
•    Kosher salt
•    1/2 avocado, thinly sliced
•    4 radishes, thinly sliced
•    2 tablespoons minced fresh chives
•    2 ounces Cotija cheese, crumbled (about 1/2 cup)  
•    Pinch crushed red pepper flakes
•    1/4 cup alfafa sprouts
•    Juice of 1 small lime


Preheat the oven to 450 degrees F.

Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates. 

Divide the avocado slices among the toasts and sprinkle with a pinch of salt. Top with the radish slices, then sprinkle with the chives, Cotija cheese, red pepper flakes and alfalfa sprouts. Drizzle lightly with olive oil and the lime juice. Serve immediately.

Recipe Credit: Food Network Kitchen

Healthy Cold Press Juice

5 Peaches
5 Ataulfo (or 3 large mangos)
1 large ginger root (or as much as you would like; ginger can be spicy so you might want to use a smaller one if you want your juice to be less spicy. Experiment! That's one of the cool things about juicers - you can adjust your creations to your own personal taste!

There are a lot of great health benefits in this juice. Just a few of these benefits include: helping your digestion, lowering your cholesterol, providing a lot of vitamins, and helping your vision.

You may take this like a shot every morning and night or you can enjoy this beverage anytime of day as a juice.

Other helpful facts:
Peaches are a good source of dietary fiber, Vitamin A, Niacin and Potassium, and a very good source of Vitamin C. Peaches also have zero saturated fat, carbohydrates, and sodium.  Dietary fiber in peaches absorbs water and helps in preventing stomach disorders like constipation, hemorrhoids, stomach ulcers, gastritis and irregular bowel movements.

* Ataulfo is a yellow fruit (related to mangos) that is very nutritious, containing 25% of your daily need of vitamin A and 76% of your daily need of Vitamin C. This fruit is also great for its high amounts of fiber. Ataulfo also helps with constipation, lowers cholesterol, and improves vision.

* Ginger is an amazing root with amazing benefits. Ginger has many uses when consumed; it may reduce muscle pain and soreness, has many anti-inflammatory effects, lower blood sugars and can prevent heart diseases. Ginger is also great for indigestion.

Caprese Salad Skewers

An Elegant Salad Option!

To make 12 skewers, you will need:

  • 24 cherry tomatoes 
  • 12 balls or squares of fresh mozzarella (also known as boccancini)
  • 12 large fresh basil leaves
  • Balsamic glaze (store bought works just fine!)

Thread a cherry tomato onto one end of the skewer. Fold the basil leaf in accordion style and thread it onto the skewer, followed by a square/ball of mozzarella and the second cherry tomato (see picture above for any clarification needed).   

You can drizzle balsamic glaze over the finished skewers. A little goes a long way. A drizzle of balsamic glaze is delicious over almost any veggies for added flavor. 

Heart Healthy and Easy Grape Smoothie!


In blender, mix together:

  • 1/2 cup grape juice
  • 1/4 cup plain low-fat yogurt
  • 1 cup frozen seedless red grapes.

Blend until smooth and frothy. Pour into tall glass and enjoy! 

Why are healthy smoothies a good choice?

  1. Helps you get your daily allowance of fruits and veggies!
  2. Meal flexibility - "grab and go" at any time!
  3. Healthy ingredients galore!!
  4. Give your body the vitamins and minerals it needs to grow healthy hair and nails and help your skin glow! 

Rawkyn Clay Deep Conditioner Mask

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