It’s I’m having a healthy day what about you? Thursday.

SUPPER: How easy is it to cut the backbone out of a small chicken and get it ready to go on the grill.  Super easy. I tucked some garlic, orange slices and butter under the skin. Rubbed butter, salt, and pepper all over it. Onto the grill it went until it was finished.  I also cut up a few red potatoes, 1 zucchini, grabbed some big swiss chard stems and cut up a small beet. Sprinkled olive oil, salt and pepper on them and threw them on the grill as well. I plan on making some chicken broth and soup with the left over chicken and bones.

LUNCH:    I had the last of my puree bean soup with a scoop of full fat greek yogurt. My previous post has the bean soup recipe.  I also had another one of my favorite salads called “Potato Salad with Arugula”.  I had the last of my batch with my lunch today.  You steam 2lbs of small red potatoes and cut into pieces. You mix potatoes, cooked bacon, chopped red onion, minced garlic and cherry tomatoes (halved) together. When ready to serve, serve over large bed of arugula and mix with vinaigrette.  The best vinaigrette to make is to mix 6 tablespoons of Extra Virgin Olive Oil, salt, pepper, 3 tablespoons of white wine vinegar, and 1-2 teaspoons of brown mustard.   This salad comes from Tracey Miller. She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer  for a little while.

BREAKFAST: Smoothie (frozen banana, tablespoon of almond butter, 1/3 cup of fat-free ricotta cheese, swiss chard leaves, and unsweetened almond milk). I also had some left over pizza. The picture is what the pizza looked like when I first took it out of the oven the other day. I reheat the left overs in my toaster oven.  The crust of the pizza is made with a combination of shredded and cooked cauliflower, almond flour/meal and parmasan cheese. You can use nutritional yeast flakes instead of the parmasan cheese, actually the original recipes only states nutritional yeast flakes but I never tried them.  You can get the recipe from Lee Supercharged.

SNACKS: OK I posted and published without listing my snacks. I swear I didn’t do it on purpose. LOL. I had one munchkin from dunkin donuts. I had 1 decaf french vanilla icecoffee with cream only with an expresso shot mixed into it. I also had a small handful of my kids popcorn and 2 tablespoons of Cabots Bac’n Horseradish sour cream dip with some blue corn chips and lastly, a handful of green grapes with my kids.  I did measure the dip because if I didn’t I probably would of eat to much. I have to be careful because with summer here, cookouts, icecream stands opening all over the place, I’ve been having my share of treats as of lately.


I’m having a healthy day what about you?

IT’s I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY again?  Well one thing is for sure, writing these posts motivate me to eat healthy on Thursdays.  I’m just poking fun, I do try to eat healthy most days.  There is a sense of motivation as I can’t let me readers down and blog about a big ole Junky Food Day Thursday. LOL.  The picture is the left overs from a wonderful Lunch Party I had with the girls I grew up with.  The little plant in the background that says MOM is something my 4-year-old daughter Chaunda made in school for mother’s day.  Awwww. : )

LUNCH:  Today was an IF day so lunch was my first meal. It was Roasted Pork Loin and a side bean salad.  The bean salad recipe is below. I made it for a cookout I had on Sunday and invited my friends over to finish the left overs. It makes a lot. They loved it. I have already gotten a few emails asking me for the recipe. It really is delicious.  It comes from luckychim over at my favorite cooking site  I can’t tell you how many times the wonderful people over at helped me over the years.   As far as the Pork Loin is concerned.  1/3 cup of Honey plus a lot of salt and pepper got mixed into a bowl and then I rubbed it all over the pork loin. I seared it on the stove and then cooked it in the oven at 375 until done. I have made this before without searing and it still came out good.  I had some left over honey mixture so I brushed it on the pork loin after it was seared.

DINNER:  Yesterday I made a very delicious Mexican Lasagna. I had some leftovers for dinner tonight. You basically brown 1lb of ground turkey and season with cumin, chili powder, oregano, red pepper flakes, and salt. Remove from pan and set aside. Cut up a decent size zucchini into little pieces. Season with same seasons.  Let it  cook for 5 minutes. Add small jar of sliced pimentos, a can of black beans, and can of corn. Add 14oz can of stewed tomatoes and a 14oz can of tomato sauce.  Cook for a few minutes.  In casserole dish – Layer torn tortillas, big scoops of the mixture and shredded cheese. Layer again, make sure cheese is final layer. 400 degrees, 30 minutes. I like to serve mine with a little sour cream.

Lastly,  I also decided to try a few healthy deserts for my lunch party.  This voluminous vanilla ice cream was a hit.  I also thought the fudge babies were very good, but some of my friend didn’t like them.  Both recipes come from a very popular site called  She is so popular that editors are contacting her to write a book.   I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream.   I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since I don’t have a vita-mix nor an ice-cream maker, I took it out of the freezer a few times the first day. I  kept mixing it with a big wooden spoon and an immersion blender.  The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving.

Company Picnic Bean Salad

2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained
2 (14.5-oz) cans diced tomatoes with Jalapeno’s, drained
1 1/2 c. frozen peas
1 1/2 c. frozen corn
1 c. chopped sweet onion
2/3 c. chopped red pepper
2/3 c. chopped yellow pepper
2/3 c. red wine vinegar (or cider vinegar)
1/2 c.extra-virgin olive oil
1 TBL balsamic vinegar
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp salt
1 tsp white pepper
1 TBL dried red pepper flakes
In a large bowl, combine the first 8 ingredients.

In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.
Cover and refrigerate for at least four hours before serving.