Romantic Steak Dinner for 2!

For a special evening you both can enjoy


  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces
  • Special equipment: blow dryer



  1. Heat charcoal until grey ash appears.
  2. In a blender, mix oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
  3. Place pieces of steak in a large Ziploc bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
  4. Remove steak from bag and pat dry with paper towels.
  5. Using a blow dryer, blow charcoal clean of ash.
  6. Place steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in aluminum foil, wrap, and allow to sit for 15 minutes.
  7. Remove meat from foil, reserving foil and juices.
  8. Slice thinly across the grain of the meat.
  9. Return to foil pouch and toss with juice.

Serve with your favorite red wine and side salad for an enchanting, romantic meal!

Detox Smoothie


1 1/2 cups Berry Mix (Blueberries, Raspberries, Blackberries)
1/2 cup Coconut Milk
1 cup Purified Water
1/8 cup rolled oats


  1. Blend everything together until you reach a smoothie consistency. The beauty of berries is their easy prep. Fresh berries need a rinse before going in, while frozen you just pop right in. When detoxing, organic produce is always recommended.

(Recipe found on

Lemon-Raspberry Muffins


1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries


  1. Preheat oven to 400 degrees. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

(Recipe found at

Spinach Quiche with Quinoa Crust



  • 2 cups cooked quinoa, chilled
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • Cooking spray


  • 1-teaspoon canola oil
  • 1/2 onion, thinly sliced
  • 1 (5-ounce) bag baby spinach
  • 1/2 cup 1% low-fat milk
  • 1/2-teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled



  1. For the crust, preheat oven to 375 degrees.
  2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375 degrees for 20 minutes; cool.
  3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. Remove from heat; cool.
  4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375 degrees for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

(Recipe found at

Pumpkin Soup


2 tablespoons butter
1 medium onion, finely chopped, about 1/2 cup
3 cups vegetable broth
1 (15 ounce) can pumpkin
1 1/2 cups skim milk
2 tablespoons prepared polenta, creamy
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1 pinch salt and pepper

Serves 6 – 8

1. Melt butter in a skillet over medium heat.
2. Cook chopped onions until soft and golden brown.
3. Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
4. Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
5. Make sure that the ingredients do not clump but are spread throughout the soup.
6. Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
7. If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
8. Serve warm with pieces of bread if desired

Kickin’ Chicken Salad with BBQ Ranch Dressing


1 cup BBQ Sauce
1 cup Ranch Salad Dressing
2 (10 oz.) package diced cooked chicken, (4 cups)
6 cups mixed salad greens
1 medium red onion, sliced
1 small cucumber, sliced
2 medium red or green bell peppers, sliced
1 1/2 cups shredded cheddar cheese

Combine BBQ Sauce and Ranch dressing.
Reserve 1 1/2 cups for salad.
Toss chicken with remaining 1/2 cup sauce.
Toss together lettuce, onion, cucumber and peppers in large bowl.
Spoon onto 6 salad plates, dividing evenly.
Top each salad with 2/3-cup chicken and 1/4 cup cheese.
Serve with dressing on the side.

Broiled Red Snapper with Ginger-Lime Butter


1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeno pepper
1/2 teaspoon grated lime rind
1/4 teaspoon bottled fresh ground ginger (such as Spice World)
3/4 teaspoon salt, divided
4 (6-ounce) red snapper or other firm white fish fillets
1/4 teaspoon black pepper
Cooking spray
Lime wedges (optional)

Combine first 5 ingredien ts in a bowl.
Stir in 1/4-teaspoon salt. Cover and chill.
Heat a large nonstick skillet over medium-high heat.
Sprinkle both sides of fish with the remaining 1/2-teaspoon salt and black pepper.
Coat pan with cooking spray.
Add fish to pan; cook 3 minutes on each side or until fish flakes easily
Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture.
Serve with lime wedges, if desired.

Yummy Hummus – The perfect snack for a summer picnic!


One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini
Half of a large garlic clove, minced
2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water

In food processor bowl, combine tahini and lemon juice. Process for 1 minute.
Scrape sides and bottom of bowl then turn on and process for 30 seconds.
Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water.
Add half of the chickpeas to the food processor. Process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Slowly add 2 to 3 tablespoons of water until the consistency is perfect.
**Serve with your favorite veggies, crackers, or pita bread.

Seared Scallops with Wilted Watercress and Bacon


2 teaspoons canola oil
1 1/2 pounds lg sea scallops (about 16)
3/8 teaspoon kosher salt, divided
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 slices center-cut bacon
1/2 cup sliced shallots
2 large garlic cloves, thinly sliced
3 tablespoons fat-free, lower-sodium chicken broth
2 (4-ounce) packages trimmed watercress

Heat a large cast-iron skillet over medium-high heat.
Add oil to pan; swirl to coat.
Sprinkle both sides of scallops evenly with 1/4-teaspoon salt, sugar, and pepper.
Add scallops to pan; cook 3 minutes or until done, turning after 2 minutes. Remove from pan; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.

Asparagus Prosciutto Bruschetta

Asparagus Prosciutto Bruschetta
A savory snack

– 10 medium asparagus spears, trimmed to 6-inch lengths
– Extra-virgin olive oil
– Salt and freshly ground pepper
– 10 1/2-inch-thick diagonal slices cut from a large baguette
– 3/4 cup fresh ricotta cheese or 5 ounces Teleme cheese
– 10 thin slices of prosciutto

Heat a grill pan or cast-iron skillet.
Brush the asparagus with oil and season with salt and pepper.
Grill over moderate heat, turning occasionally, until crisp-tender and blackened in spots, about 8 minutes. Transfer to a work surface and halve them crosswise.
Brush the bread slices on both sides with olive oil and grill over moderate heat until golden, about 1 minute per side.
Spread the cheese on the toasts and cover with the prosciutto. Cross 2 asparagus halves on top of each bruschetta, season with pepper, and serve immediately.