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The Art of a Plated Salad – Happy Mothers Day!

May 6, 2016 IMG_3917

The plated salad brings me back to my earlier days in restaurant kitchens when the Salad Plate was a popular item on every luncheon menu.  The salad plate quite often  consisted of tuna salad, egg salad and a scoop of cottage cheese, artfully presented on a bed of iceberg lettuce or maybe stuffed into a scooped out tomato.  When I was working in one of the Hotel kitchens our most popular plated salad was the Shrimp and Avocado salad stuffed into 1/2 of an avocado tossed with a very rich dressing and garnished with a few sprigs of fresh parsley.


Beet & Apple Relish

May 26, 2016 IMG_4199

Prep Time: 20 minutes | Cook Time: 0 minutes | Serves: 6-8

Beets are sweet, crunchy (when raw) and when smaller tend to be less starchy.  Although you might not consider biting into a big chunk of raw beet, when shredded very finely they make a delicious relish or addition to your favorite slaw.  Beets are a good source of calcium, iron and Vitamins A, B complex and C.

Rainbow Cabbage Salad

April 26, 2016 004

Beautiful bright, crunchy &  slightly sweet red cabbage, is high in vitamin C & various antioxidants.  Cabbage with it’s cooling effect is a good addition to anti-inflammatory meal plans.  Enjoy it served raw as a delicious addition to warm weather salads.

Prep Time: 30 minutes | Cook Time: no cook | Serves: 6-8