Cauliflower Chopped Salad with Croutons and Bacon Bits

Cauliflower Chopped Salad

When I buy a head of cauliflower, this snowy white vegetable sits in the crisper, completely neglected, until it turns a lovely shade of brown.

After I toss it in the compost bin, I vow never to make the same mistake again. I’m sure you can guess what happens the next time cauliflower lands in my grocery cart!

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Potato Skins Stuffed with Scrambled Eggs and Mushrooms


Stuffed Potatoes with Scrambled Eggs
As far as I’m concerned eggs are the perfect protein choice for a quick meal. They’re inexpensive, and pack a nutritional whollop.  Scrambled eggs being my version of choice.

For awhile there, the incredible egg got a bad rap. Folks watching their cholesterol intake wouldn’t touch them.

In recent years, science has discovered that eating foods containing cholesterol doesn’t necessarily mean they’ll raise the cholesterol in your blood. Authority Nutrition has a quick primer on the health benefits of eggs worth a read if you have concerns. (Always check with your doc too!)

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Whole Wheat Waffles with Oats, Apples and Chia Seeds


Whole Wheat Waffles with Oats, Apples, and Chia Seeds
I am THE worst pancake maker under the sun, thus the need to make waffles for my family.

Pumpkin and Oat Pancakes

It’s not that I am incapable of making pancakes. With an unreal amount of effort, and given lots of extra batter to make up for the ones I’ve burned, I can turn out a decent pancake like this pumpkin and oat version.

Notice I still got them a bit on the browned side. 

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Mediterranean Zucchini and Quinoa Wraps with Heirloom Tomatoes and Feta

Mediterranean Zucchini and Quinoa Wraps
Are you tired of zucchini yet?
I’m getting there myself, but since my garden is overflowing with this healthy summer squash, I’m looking for all kinds of ways to put it to good use, and this meat free wrap recipe was a nice change from last week’s salad.

Zucchini Salad

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Kale Salad with Quinoa, Parmesan Cheese and Sunflower Seeds

Kale and Quinoa Salad

For more than a few good reasons, you’ll find kale salads make frequent appearances on our dinner table.

Kale and Quinoa Salad

Spend just one minute searching for kale on the internet and you’ll produce hundreds of websites touting the health benefits of this leafy green vegetable.

That’s because it’s packed with antioxidants like vitamins A, C and K , which studies believe contribute to the prevention of various  cancers.

Kale is also loaded with fiber, so if you want to lower your cholesterol and reduce your risk of heart disease, kale is the way to go.

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Zucchini Salad with Pecans and a Sweet and Lemony Vinaigrette

Zucchin Salad with PecansTired of zucchini recipes yet? No worries, this zucchini salad will bring back your love of this abundant summer squash.

Zucchini Salad with Pecans

Like many of you, my vegetable garden is overflowing with zucchini. I can’t give away this healthy squash because every gardener in the country is trying to give away their excess, and then some!

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Beet and Avocado Salad with Feta Cheese and Basil

Beet and Avocado SaladCombining beets with avocado in the same salad recipe would never have occurred to this healthy home cook.

That is until I discovered The Flavor Bible. I happened upon this handy tool for the kitchen a few weeks ago, and I’ve been using it ever since. 

Beet and Avocado SaladAmazon’s describes this book as The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs,”  and I completely agree.

Home cooks love to be inventive in the kitchen, but it’s easy to get into a cooking rut. I often find myself using the same combination of ingredients over and over again.

The Flavor Bible takes a food like beets and tells you the season it can be found and methods of cooking. Then you can find the foods, spices and herbs that complement it best.

Beet and Avocado SaladTo make this healthy salad I looked up beets in the book to find a list of complementary ingredients, then headed off to the store with my grocery list in hand.

When it was time to create my masterpiece, I layered roasted beets, sliced avocado, slivers of spicy red onion, and fresh basil on a platter. After a drizzle of olive oil and lemon juice to add brightness, I topped the works with a crumble of salty feta cheese and a grind of pepper.

The flavors of my beet salad harmonized perfectly thanks to my new kitchen Bible!

I have the electronic version, but I purchased the hardcover for Grandma Karen. After thumbing through the book and feeling it in my hands, you can be sure it’s on my gift list. (Hint, hint Mr. Mike!).

Beet and Avocado Salad with Feta Cheese and Basil


Beet and Avocado Salad with Feta Cheese and Basil

Shake It Up! If beets aren't your thing, you could replace the beets with sliced zucchini or cucumbers.


  • 4 small roasted beets, sliced
  • ½ medium avocado, sliced
  • 5 leaves basil, thinly sliced (Chiffonade)
  • ¼ small red onion, thinly sliced
  • 4 tablespoons low fat feta cheese, crumbled
  • ½ tablespoon olive oil
  • 1 sqeeze lemon juice
  • salt and pepper, to taste


  1. Preheat the oven to 450 degrees. Place whole and unpeeled beets in a foil packet in a single layer. Roast in the oven for 1 - 1 /12 hours until just tender. You don't want mushy beets. When beets are cooled, peel off skin with your hands and slice.
  2. Layer beets, onion, basil and avocado on a plate. Sprinkle with feta cheese. Drizzle with lemon juice and olive oil. Season with salt and pepper.


Food energy: 193kcal Saturated fatty acids: 4.02g Monounsaturated fatty acids: 6.70g Polyunsaturated fatty acids: 1.15g Total fat: 11.87g Calories from fat: 106 Cholesterol: 16mg Carbohydrate, by difference: 17.02g Total dietary fiber: 4.71g Protein: 5.39g Total lipid (fat): 12.83g Water: 163.63g Ash: 2.82g Total sugars: 10.98g Calcium: 122mg Iron: 1.29mg Magnesium: 40mg Phosphorus: 130mg Potassium: 544mg Sodium: 291mg

Beet, Apple, Grape SaladIf you’re a beet lover, this salad with beets and grapes in a walnut vinaigrette makes a refreshing summer side dish for your next grilling adventure. It’s another combination of ingredients I wouldn’t have thought to toss into a salad bowl, but we thoroughly enjoyed the mix of orange and red beets with sweet apples and red grapes.

Have a terrific week everyone and if you get a chance be sure and pick up The Flavor Bible. You won’t be disappointed.


eBook to Skinny Up Your Recipes