• Homemade Baking Powder Recipe
    Clean Eating

    Homemade Baking Powder Recipe

    Homemade Baking Powder Store bought baking powder is not allowed when you are eating clean because 1) it contains aluminum which is toxic to the body, and 2) corn starch is the main ingredient in commercial baking powder, and cornstarch is also not allowed on a clean eating program (as I learned on my body makeover program, arrowroot is a natural and healthy substitute for constarch). Moreover, cornstarch is made from corn, and with 80% of corn now GMO, if you are concerned about going non-GMO (as you should be), cornstarch has to be eliminated.  Option #1 1/2 Cup Baking Soda 1/2 Cup Arrowroot Powder or Tapioca Starch 1 Cup…

  • Homemade Deli chicken seasoning

    Homemade Deli Chicken Seasoning

    Delicious when served cold! Made this today – February 15, 2015. Chris really enjoyed. Make again for him.  Update:  While I was somewhat indifferent to this recipe when I first made it, I ate some of the cold chicken out of the fridge last night and I found that this seasoning is really, really good on cold chicken. I happen to love cold chicken, so this recipe now gets my approval as well. It was as good as Chicken from the grocery store deli – only without all the salt, additives and preservatives. This will be especially good to have on hand when I’m following my healthy eating/weight loss program. …

  • Teriyaki Sauce Recipe
    Clean Eating

    Teriyaki Sauce

    I get so frustrated when I find a delicious sounding recipe for a Teriyaki dish, and then when you read the ingredients list you find store-bought teriyaki sauce. Who needs a recipe to tell them to buy a bottle of teriyaki sauce, pour it over meat and cook? That’s not  my idea of a recipe.  The problem with store bought teriyaki sauce is that it usually contains all kinds of bad stuff that isn’t good for anyone, and is absolutely not allowed on the healthy eating program (clean eating) my husband and I follow that allows us to eat delicious food, shed excess pounds we were carrying, and keep it…

  • Stuffed Broiled Tomatoes Recipe
    Side Dishes

    Stuffed Broiled Tomatoes

    This is one of my long, long, LONG term recipes – from before Chris and I were married. Its a beautiful side for a special occasion dinner. I’ve made this through out the years occasionally for a romantic dinner for two. Before we were married we used to go to dinner at a very fine restaurant at the top of a high rise hotel (The Delta) with a fabulous view of the city at night. Broiled tomatoes were a favorite side they served, and often accompanied the AMAZING Beef Wellington we used to have when we dined there.  Whenever I make Beef Wellington I like to serve these stuffed broiled…

  • No Carb Flourless Pancakes
    Main Course

    Flourless Pancakes – Carb-Free

    Just made these for a post-Valentines day brunch for CP.  I made us a stak and lobster dinner last night, with stuffed, twice baked potatoes, asparagus, and broiled tomatoes – and lots of sparkling wine and candle light. Anyways… I digress…. So I just happened to see this idea yesterday on Pinterest when I was looking for my pin on how to cook lobster, and had to try. Just happened to have 2 overripe bananas I bought for mom (left them in the car in super cold weather, and the turned very over-ripe looking, so I brought them home and then stumbled upon this idea – perfect timing! These worked…

  • How to cook lobster tails
    Main Course

    How to Cook Lobster Tails

    Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with garlic butter. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Drizzle meat with lemon juice if desired or simply garnish with lemon wedges to serve.If frozen, thaw first. If serving them with  steak (“Surf and Turf”) a  4-5 ounce tail is the right size.   Lobster Scampi For this dish, you will need the following: ½ stick of butter 6 minced cloves of garlic ½ cup of olive oil…

  • Fried Ravioli Recipe
    Main Course

    Fried Ravioli

    Cook ravioli according to package directions. Dont overcook – should be al dente. Dip each cooked ravioli in egg whites, the coat with Panko (Italian Bread crumbs). Fry til brown in coconut oil. Make a glaze sauce – melt garlic butter in pan, add a splash of lemon juice, plus parsley if desired. Drizzle over ravioli before serving.

  • twice baked stuffed potatoes recipe

    Ultimate Twice Baked Stuffed Potatoes

    4 large baking potatoes 8 slices bacon 1 cup sour cream 1/4 to 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Bake potatoes in preheated oven. I like to partially cook the potatoes in the microwave first before transferring them to my toaster oven at a minimum of 450 degrees or higher (could even set to broil) to crisp up the skins while cutting down cooking time . Meanwhile, cook bacon. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the…

  • Orange chicken recipe

    Chicken in Orange Sauce

    Chicken in Orange Sauce I’ve had this recipe since I was newly married and living with my darling husband in our teeny-tiny little apartment… our little love nest.  Those were the days:)  Making this dish always makes me think back to that time…  The recipe came from a thick, red paperback book of heart smart recipes put out by the American Heart Association. My mother in law gave me a copy of the book shortly after I got married – she had bought one for herself and thought it was something I might enjoy the book as well.  I miss her 🙁 Since this orange chicken is not deep fried…

  • Cooking Tips

    Shrimp – Auntie Bea’s Trick for Crunchy, Crispy Shrimp

    Was talking to Auntie Bea on the phone tonight. She brought up something I had been meaning to ask her about for a while, but I never think of it when talking with her….  A few years ago Auntie Bea invited Mom, Chris and I over for dinner and made shrimp. She was explaining a technique she used, which she had learned in her Chinese cooking class, involving dusting the shrimp with cornstarch to make the crispy and crunchy, and she said, it also enhances the flavor of the shrimp.Now keep in mind, we’re not talking about breaded or coated shrimp – just nice pink, uncoated shrimp.  I thought of…