Layered Summer Fruits with Creamy Lime Dressing


Creamy Lime Dressing

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup frozen limeade concentrate, thawed
  • 1/2 cup honey
  • 1 cup whipping cream, whipped


  • 3 cups cut-up cantaloupe
  • 1 quart strawberries, quartered
  • 2 ripe medium mangoes, seed removed, peeled and cut up
  • 2 cups blueberries
  • 2 cups cut-up honeydew melon
  • Mint leaves, if desired

How to do

1. In medium bowl, beat cream cheese, limeade concentrate and honey with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

2. In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.

3. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Posted in Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment

Sugar free Ginger Lime Mocktail


¼ cup lime juice (freshly squeezed)
1 teaspoon zested ginger, (for example Microplane zester12 drops stevia)
18 ounces sparkling water

How to do

  1. Combine all ingredients in a jar and stir
  2. Pour over ice into 2 cocktail glasses and garnish with lime wedges
  3. Serve
Posted in Uncategorized | Tagged , , , , , , , | Leave a comment

Healthy Low Calorie Crepes


Ingredients for batter:

  • 1/3 cup of unsweetened almond milk (or soy milk)
  • 1/4 cup Organic Whole Wheat flour
  • 1 egg white
  • 1/4 cup water


  1. Mix all ingredients together.
  2. Heat a medium skillet to medium heat and spray with pam.
  3. Take 2 tablespoons of batter and create a then paper thin crepe.
  4. Let cook for about 40 seconds then flip.

Ingredients for topping:

  • 3 chopped up strawberries
  • 10 blueberries
  • 1/4 cup Greek Yogurt
  • Splenda or Truvia packet


  1. Chop up the strawberries and blueberries and combine with greek yogurt.
  2. Put it in the microwave for 40 seconds.
  3. Add splenda or any other calorie free sugar substitute.
  4. Combine them and enjoy!

ALL of the batter itself is only 132 calories and the topping is only about 30.



Posted in Uncategorized | Tagged , , , , , , | Leave a comment

Healthy Red Velvet Cake


  • 1/2 cup unsalted organic butter, softened
  • 9 large eggs
  • 1 cup erythritol
  • 1/4 teaspoon good-tasting pure stevia extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup yogurt
  • 1 tablespoon red food coloring
  • 3/4 cup sifted coconut flour
  • 3/4 teaspoon aluminum-free baking powder
  • 2 tablespoons Dutch-processed cocoa powder

How to do

Preheat oven to 350 degrees Fahrenheit.

Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don’t worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
Cream cheese frosting

  • 2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese
  • 1/2 cup to 3/4 cup erythritol, powdered
  • 1/8 to 1/4 teaspoon pure stevia extract
  • 1 stick organic unsalted butter

How to do

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.


Posted in Uncategorized | Tagged , , , , | Leave a comment

Leek, Baby Broccoli, Smoked Salmon and Goat Cheese – pie

Ingredients & How to do

-Herb pie Crust
(Makes 1 large square tart and 18 2”x2” crackers)

  • 2 ½ cups flour
  • 1 ½ tsp salt
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary
  • ½ tsp black pepper
  • 8 oz butter, cut into cubes and chilled
  • ½ cup ice water

How to do

Place the flour, salt, black pepper, thyme and rosemary in the bowl of a food processor. Pulse it three times to incorporated and aerate all ingredients.

Add the cold butter into the food processor. Pulse it about 8-10 times until crumbly.

Add the ice water all at once while pulsing until dough starts to come together.

Dump the dough onto a work surface and form it into a square that is about 1 inch thick. Do not knead it or overwork it. Wrap it in plastic wrap and chill it for 2 hours.

Roll the dough on a cold surface (preferably marble) to about 1/8” thick. Fill the square mold with the dough. Press sides gently and remove excess dough. Dock the bottom of the tart. Cover it with plastic wrap and it rest in the refrigerator for another hour.

Gather the dough scraps and form them into a ball. Try not to knead it, just press the scraps together. Roll that ball to ¼” thickness and using a cookie cutter, cut squares. These will be the crackers. Transfer the squares to a sheet pan lined with parchment and refrigerate for 30 minutes before baking.

Dock the crackers with a fork, sprinkle them with black pepper and grated parmesan cheese and bake at 375 for about 15 minutes.
-Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Filling

  • 2 Tbs olive oil
  • 1 medium leek, washed, quartered and diced
  • 1 head of baby broccoli, washed, stems removed and rough choppe
  • 4 oz smoked salmon, medium diced1 oz goat cheese, crumbled
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp fresh thyme
  • 3 eggs
  • 1 cup whole milk
  • ½ cup cream

How to do

In a medium pan, sauté the leeks in the olive oil until soft. Add the baby broccoli and sauté for 2 minutes. Remove the pan from the heat and let it cool.

In the meantime, whisk the eggs, cream, milk, fresh thyme, salt and black pepper.

Place the tart mold on a baking sheet. Spread the cooled sautéed vegetables over the tart crust. Spread the smoked salmon and goat cheese evenly throughout. Pour the custard on top.

Bake at 425F for 15 minutes, then reduce to 375F and bake for about another 25 minutes until top is golden brown and it has puffed and the bottom of the crust is cooked.



Posted in Uncategorized | Tagged , , , , , , , , | Leave a comment

Cool-as-a-cucumber smoothie with Greek yogurt

Makes 2 small smoothies

  • 6 oz plain Greek yogurt (I use 2% fat)
  • 2 tsp plain yogurt (I use 0% fat)
  • 2 small Persian cucumbers or 1/2 of a large English (seedless) cucumber, roughly chopped
  • 2 tsp agave nectar or honey
  • Juice of 1/2 lime
  • 3 mint leaves
  • Pinch of black pepper
  • 2-3 ice cubes

How to do

Combine everything in a blender, and process until smooth. Voila, done, finished.



Posted in Uncategorized | Tagged , , , , , , , | Leave a comment

Green Energy Smoothies


  • 1 cucumber, seeded and sliced
  • 3 cups raw spinach
  • 2 cups honeydew melon, cubed [about 1/2 a medium sized melon]
  • 1 cup organic green tea
  • 1 tsp lemon juice
  • 1/2 inch fresh ginger root

How to do

  1. Blend and enjoy!



Posted in Uncategorized | Tagged , , , , , , , , , | Leave a comment