Today’s recipe is something the whole family will enjoy – SLUSHIES!

As I was driving around this weekend (melting of course), I had an incredible urge to stop at 7-eleven and slurp down an EXTRA LARGE Blue-Raspberry Slushie.

But who wants all the extra sugar? (we all know that If I’m going to have lots of sugar, it better be in the form of frosting )

I started brainstorming and came up with an equally delicious, even more refreshing solution – homemade, fresh-fruit slushies!

You’ll need:

• 4 cups fresh fruit, washed (I find berries work best – blackberries, blueberries, strawberries. etc., but why not try peach, mango or melon?)
• 1/3 cup 100% juice concentrate (I used White Grape Juice Concentrate, but you could use strawberry, blueberry, regular grape, etc.)
• 2 tablespoons freshly squeezed lemon juice

First, combine all ingredients in a food processor (or blender) and puree until smooth. Strain mixture into a glass baking dish, using a fine sieve. Freeze for 2-4 hours.

Using a fork, scrape the frozen puree. Freeze again for an hour or so more. Use a fork to rake through the mixture again. Repeat.  Serve in small dishes and eat with a spoon, or pour into glasses and add fresh juice or 7-up, to reach your desired slurpy consistency! Top with a scoop of ice cream for an added treat

Experiment with your own flavor combinations! I’ll be happy to eat any mess-ups

Didja miss me?

I have so many lovely updates and photos to share, but first – a recipe!

Just the other day I was out and about with my mom when a craving hit. SOUP. I needed it. Preferably with an enormous slab of bread and butter.

I braced the 90 degree heat and walked to one of my favorite spots for lunch downtown. As my chicken soup was presented, I snatched my saltines and began crunching the perfect accompaniment to my favorite soup.

About 30 seconds later, after I started sweating through my shirt and feeling like I was at death’s door (apparently I’m going to hell), I realized my mistake. Why I didn’t think of it sooner we’ll never know — chalk it up to the fact that when I’m thinkin’ “food,” logic goes out the window. How unfortunate for me.

Unable to finish my beloved soup I chugged a glass of ice water and picked up a smoothie on my way back to the office.

If only there was a COLD soup! I thought angrily.

Duh.

The Perfect Summer Gazpacho – Serves 4

You’ll need:

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Tabasco
• Crusty Bread
• 1 Avocado (cubed)

Combine veggies in a large bowl. Add remaining ingredients (except bread and avocado). Mix well.  Add half the mixture to a food processor or blender and blend until smooth. Combine puree with original mixture. Chill for 4 hours.

Serve with crusty bread (or tortilla chips!) and garnish with avocado. Enjoy!

Do you like Gazpacho soup? What recipe do you use?

I’m really crossing my fingers that this week goes by just as quickly as last week — before long my toes will be in the surf in Puerto Rico!

Until then, I’m trying to soak up as much summer action as possible – and I’m already getting excited for the 4th of July festivities!

So much in fact, that I’ll be busting out the old grill tonight!

As I’ve mentioned before, the Mister’s FAVORITE meal is chicken Parmesan. But, it’s not exactly the healthiest and it’s quite heavy for a hot summer night. But I still wanted him to experience the delicious flavors! Easy solution? Chicken Parmesan Burgers.

You’ll need:

For the burgers:

• 1 lb. ground chicken
• 1/4 cup grated Parmesan cheese (I prefer freshly grated cheese as opposed to the varieties found in plastic containers – i.e. KRAFT)
• 1/8 cup bread crumbs
• 2 tsp. Italian seasoning
• 3 tbsp. chopped flat leaf parsley (Fresh herbs make a HUGE difference, but you can use dried if you have to)
• 1 clove garlic, minced
• 1 shallot, finely diced
• Salt and pepper

Misc.

• Pasta sauce
• Mozzarella or provolone cheese (sliced or shredded)
• 4 hamburger buns

Combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors hang out together (they’re still getting to know each other!).

Preheat the broiler or grill. cover grill or broiler pan with non stick cooking foil or spray. Broil/grill burgers for 4-6 minutes on each side until fully browned and cooked through. Top each burger with pasta sauce and cheese and grill/broil for 30-60 seconds until the cheese is melted. Serve on toasted hamburger buns.

Present to your significant other and patiently wait as he/she falls deeply, passionately in love with you

I will be making these for my Mister tonight and will post our delicious photos as the Daily Delish! Let me know if you plan on making them with me!

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Pure deliciousness.

While it might not seem like the most natural flavor combination, I assure you it’s delicious! And stop scrunching your noes — I’m sure the person who invented the PB and banana combo got similar responses. But I didn’t “INVENT” this combination. per se. I did, however, create the PERFECT recipe. You’ve got to try it. Why? Because it will make you fall in love with me, and love is always a very good thing

Here’s what you’ll need:

• 2 avocados (pitted and peeled and cut into small chunks – about 1/2 inch)
• 1-2 lbs. watermelon (seeded and cut into small/med chunks – about 1 inch)
• 2 limes, juiced
• 1/2 red onion (peeled and sliced thin)
• 1 Tbs extra-virgin olive oil – do not leave this out!
• 1/2 bunch cilantro (chopped) - make sure you use fresh herbs, it makes ALL the difference
• kosher salt and pepper, to taste

Basically, throw everything into a bowl and toss lightly. Be gentle! It will still taste delish if you mix it too hard, but it won’t look nearly as pretty.

Doesn’t that look lovely?

If you want a bit more substance, lay scoops of this on top of a bed of spinach and sprinkle some feta cheese on top!

Your turn! What is your favorite summer salad?

For those of you who don’t link complicated weeknight dinners, I have the perfect recipe for you!

Only 6 ingredients and incredibly delish.

You’ll need:

• 1 can chickpeas/garbanzo beans (drained)
• 1 can roasted chopped tomatoes
• 3 cloves or garlic (mined)
• 1 chicken breast
• 1 flat out wrap
• Healthy helping of feta cheese

Add can of garbanzos and tomatoes into a sauté pan. Let simmer about 10 minutes. Add minced garlic and stir. Simmer 3-5 more minutes. In the meantime, roast a chicken breast in the broiler, 4 minutes each side.

Remove pan from heat. Take cooked chicken out of the broiler and cut into chunks. Add and mix into bean and tomato mixture.

Using a slotted spoon, place desired amount onto a flatout (or similar) wrap.

Add feta cheese. Don’t be shy, either. I consider this the best part.

Now fold it up, close your eyes and bite into bliss. Imagine yourself barefoot, roaming skipping (skipping is always more fun, would you agree?) the beaches of Greece. If you really wanna get crazy find a sheet and make yourself a toga – it really helps set the mood. Not that I would know anything about that…

Now, how many of you attended a toga party in college? Any fun stories to share?

Everyone.

Even you, Dad

French toast is by far one of the easiest dishes to make and I promise it will make whoever you’re serving it to feel special. Because who doesn’t feel good knowing someone left the cereal in the cupboard and took 10 extra minutes to make them something delish

I treated the Mister to a special breakfast this Sunday — Cinnamon French Toast with Honey Butter.

You’ll need (serves 2):

• 6 slices of your favorite bread
• 1/2 cup egg beaters
• 1 real egg
• 1/4 cup milk
• 1 tsp cinnamon
• Honey butter – If you don’t have any, just whip 1 tablespoon of honey with 2 tablespoons of softened butter.

First whisk the egg beaters, egg and milk until completely blended. Next, add cinnamon.

Preheat your griddle or skillet to 350 degrees.

Once heated, dunk bread into egg mixture, coating thoroughly. Place on griddle or pan. Cook 3-4 minutes each side.

Slater with honey butter and syrup.

Don’t be shy.

Smile

Ever notice how when you start with a healthy breakfast, you are more inclined to make healthy choices throughout the rest of the day? It’s true! Make sure to start your healthy week off on the right foot with a nutritious breakfast. And to nudge you in the right direction, I have a great recipe for you this morning — perfect for on-the-go breakfasts, snacks or crumbled into oatmeal or yogurt for a larger meal — Heart Healthy Banana Bread (or muffins!)

You’ll need:

• 2 ½ cups of your favorite heart-healthy cereal (i.e. Cheerios, Kashi Heart to Heart, etc.) crushed
• 1 ¼ cups whole wheat pastry flour
• ½ cup organic sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup mashed bananas (about 3 medium bananas)
• 1/2 cup nonfat milk (or soy milk)
• 2 egg whites (or equivalent egg substitute)
• ⅓ cup canola oil
• 1 teaspoon pure vanilla extract

First preheat the oven to 400 degrees. Next, combine all dry ingredients in a mixing bowl. In a separate bowl, mix the bananas and remaining ingredients. Add the liquid mixture to the dry ingredients and stir until combined. Spoon batter into greased loaf pan or muffin tins.

Bake until inserted toothpick comes out clean. About 20 minutes for muffins, 40 minutes for a loaf.. Let cool and serve warm or at room temperature.

Fun plates are always a nice touch

ENJOY!

Feel free to add some yummy mix-ins! Chocolate chips, peanut butter chips, raisins and walnuts would all work well! And of course this would be quite delish spread with a good helping of PB!

What are your favorite muffin/bread mix-ins?

Sorry I’m a little late to the party this morning.

But I promise what I’m about to share will make it up to you

Unless you have no tastebuds and then, well…I feel SO SORRY FOR YOU. Seriously, can you imagine the horror?

Anyway, this next recipe comes from my #1 girl crush, The Pioneer Woman. For those of you who aren’t familiar with The Pioneer Woman, you must do something to change that. NOW.

When I came across her Strawberry Shortcake Cake, I knew I had to make it. And what better occasion to serve up 3 sticks of butter and a pound of powdered sugar than Mother’s Day?! Let’s just focus on the STRAWBERRY part of this cake. Cuz I mean, that makes it healthy, right?

If only…

I will not pretend that this is a healthy recipe. If you are looking for a healthy recipe (today) look elsewhere (or check out my guiltless chocolate cupcakes!) But sometimes indulgences are 100% necessary and sometimes they are 110% worth it. People, this is one of those times.

I will say that I used reduced fat cream cheese for the frosting and granulated Splenda for the cake (I do what I can ).

For the complete recipe, head over to The Pioneer Woman.

Progress photos:

My piece.

This was to.die.for.

If you want you secret admirer to make sweet love to you, make him/her this cake.

Seriously. Just don’t say I didn’t warn you, this cake is serious business.

P.S. that frosting? it’s cream cheese BUTTERCREAM. I’ve heard that when angels cry, it’s because they ran out of this frosting.

Just sayin.

Stop drooling.

You’re welcome.

What is you favorite INDULGENT (i.e. NOT healthy) dessert?

Tonight I’ll be making one of my favorites: fresh flounder fillets. Baked with lemon and a little white wine or vermouth makes this dish a wonderful, low fat supper option. I’ll be serving mine with roasted broccoli, but grilled asparagus or green beans are also nice options.

Serves 2 — to serve more, just double or adjust the recipe accordingly!

You’ll need:

• 2 tbsp fresh lemon juice
• 1/8 cup dry white wine or vermouth
• 3/4 tsp lemon pepper
• 1/2 garlic clove, crushed
• 2 6-ounce flounder fillets

Preheat oven to 400 degrees.

Combine lemon juice, white wine, lemon pepper and garlic in a small bowl.

Place flounder in one layer in a shallow glass baking dish. Spread lemon mixture evenly over the fish and bake for 15 minutes, or until fish flakes easily with a fork.

Each serving is about 150 calories, only 2 grams of fat and a whopping 32 grams of protein! 

Also — it takes roughly 15 minutes from start to finish. I told ya it was simple

I’ll post pictures later tonight!

p.s. do you call your evening meal dinner or supper? I normally call it “dinner,” but I was using “supper” for alliteration (fancy!)

Instead of having to worry about cooking when I get home from work, I made things easy on myself and whipped it up this morning. Added bonus: the flavors will be workin’ for me all day, providing extra deliciousness.

This recipe is super easy, and takes about 15 minutes. Also makes great leftovers!

You’ll need:

• 1 pound ground turkey
• 1 can green chilies (chopped)
• 1 can white beans (undrained)
• 1 cup water
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon minced garlic
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper

Cook the ground turkey until browned, breaking apart. Add beans, chilies, garlic, water and spices. Bring to a boil.

Simmer on low heat, stirring occasionally.

Optional toppings: Tortilla chips, CHEESE, salsa, sour cream, fresh herbs

Now cozy up to your Mister/dog/cat/girlfriend/stuffed animal, turn on some tunes and talk about your day – doesn’t that sound lovely?

ENJOY!