Friday, December 6, 2013

Creamy Brie and Apple Soup

I saw this soup on the Whole Foods recipe page and started salivating.  I loves me some Brie and it’s always good with apples – so this is right up my alley. 

picture courtesy of Whole Foods
Turn a bit of leftover Brie (that is if you actually have any leftover) into a rich and creamy fall soup with the combination of sweet Braeburn and tart Granny Smith apples.
If you can’t find Braeburn, you might substitute Jazz or Gala.  If you don't like Brie, try it with white cheddar - after all, apples and cheese are a classic combination!

This would be great to serve along with Almond Flour Biscuits or maybe some Zucchini Tots - yummy!

Creamy Brie and Apple Soup
makes 4 to 6 servings

1 tablespoon extra-virgin olive oil
1/2 medium sweet onion, chopped
2 stalks celery, chopped
2 Granny Smith apples, peeled, cored and chopped
2 Braeburn apples, peeled, cored and chopped
4 cups vegetable broth
3 ounces Brie, rind removed (1/2 cup chopped)
1/4 teaspoon coarse salt
2 teaspoons fresh thyme leaves

In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes or until apples are very tender. 

Add the Brie and salt, and purée with an immersion blender (or carefully transfer mixture to a blender) and blend until smooth.

Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme.

Nutritional Info (provided by Whole Foods):

Per Serving: Serving size: about 1 cup, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 15mg cholesterol, 310mg sodium, 22g carbohydrate (3g dietary fiber, 16g sugar), 4g protein

Friday, October 25, 2013

Pumpkin Curry Soup

It’s beginning to look a lot like….Pre-Christmas?

recipe courtesy of Amanda at Free Coconut Recipes
Yep, it’s only October but the stores already have the decorations up.  I get confused about what holiday comes next.  That must be why I have pumpkin on the brain.  And don’t wait until Thanksgiving to make this – any cold day will do! 

One of the ladies at work makes her version of Pumpkin Curry Soup and brings it in her crockpot along with a loaf of fresh bread.  Heavenly! 

This recipe was submitted to Free Coconut Recipes by Amanda in Hot Springs, CA – thanks Amanda!  She also took the lovely picture.  I have shaky hands so I prefer to use other people’s pictures so you don’t get nauseated looking at them!

Pumpkin Curry Soup
makes 4 servings
recipe courtesy of

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon ground cumin or cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups pumpkin puree
2 cups chicken broth
2 cups unsweetened coconut milk
Salt to taste
Minced cilantro for garnish and flavor

Heat the oil in a heavy soup pan, medium-low heat.

Add the curry, ginger, cumin and red pepper flakes.

Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away - they can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

Pour the chicken broth into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

Add the pumpkin puree into the pot, and mix very well.  Try using an immersion blender or carefully combine in a large blender.

Warm the coconut milk separately and then add to the blended pumpkin mixture. Season with sea salt according to your own taste.

Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

Friday, October 18, 2013

Southwestern Chili

It's Thursday night and I'm in a panic because I don't have something ready to post for Friday!  However, this previously posted recipe has been on my mind all day.  It was one of my dad's favorite meals for a family gathering.  It's been a year since he passed away and since we called him 'Poppa' we are having a memorial family get together this weekend and calling it Poppalooza...hard to believe it's been a year and not a day goes by that I don't have something special to share with him and then realize that it'll have to wait.

This is a very tasty meal, especially on a rainy day.  What's even better about this chili is that you can portion out and freeze it to give to friends or save for another rainy day.

The veggies can be flexible according to your tastes.  I like to triple the recipe for when I have my family over.  My dad loved it with cheesy cornbread muffins.

Southwestern Chili
makes 4 servings

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 bell pepper, chopped

1/2 pound ground beef or turkey

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder (more or less to taste)

Kosher salt and black pepper

1/2 cup corn kernels

1/2 cup grated cheddar (2 ounces)

2 green onions, sliced

garlic salt and cumin - to taste

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and pepper and cook, stirring, for 3 minutes. Add the meat and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the cheddar and scallions.

Print this recipe:  Southwestern Chili

This is one of my favorite pictures taken at the Family reunion in Iowa last July - my dad (actually smiling) and my daughter (you know her as The Kid).  If you're from Iowa you might recognize the 'House Divided' shirt my brother is wearing (go Hawks!)

Friday, October 11, 2013

Creamy Grape Dessert

Can you believe how FAST the year has gone by?  Geez, I sound like someone's mother (oh yeah, I am).  To be honest with everyone, this has not been a good Perfect 10 year for me but as you can tell by my continual 'keep calm and carry on' posts, I haven't given up.  And in keeping with being honest, I've gained back most of the weight I lost last year - so sorry, I sort of feel like a fraud - but there's no one else who has taken the baton and carried on with helping out all of us.  The Perfect 10 Facebook page hasn't been updated since April, I'm the only one checking and answering questions (free of charge I might add).  The Perfect 10 website hasn't been updated since 2010 I think.  Sorry to have sour grapes - but you all are the only people I can talk to about Perfect 10 - and we're scattered all over the country/world.  I'm almost considering going on Craigslist and seeing if anyone else in the county is trying to work the P10 and if they want to get together and hold meetings!  Do you guys Skype?  Is it possible to do a group Skype?   Would any of you be interested?

This has just been a really difficult year, emotionally, physically and financially.  We cut up our credit cards and are now trying to live just off of what we make - and that's TOUGH!!  
I owe apologies to all the people who have asked 'how do you do P10 Diet on a budget?' and I'd just say 'oh yeah try the farmer's market' - well, now that I'm actually really doing P10 on a budget, I can say: 


Thanks for listening to me and hopefully not judging me for being a real person and not some diet/workout guru with six pack abs and no body fat.  I'm trying to do all of this without financing, without support, without a personal chef, without a personal trainer and without a net!!  (Oh hey, that's the same way you are all doing it too!!)

Now that we're done with sour grapes, let's change the subject to some sweet grapes!

This is another recipe courtesy of Gina’s Skinny Recipes, her website is  You can find a lot of P10-worthy recipes.  She's a wiz at coming up with wonderful recipes that are healthy for you!  

photo courtesy of
Gina says - This dessert is highly addictive and hard to stop eating! Don't be fooled by the humble ingredients, this is easy to make, very refreshing, and is perfect to bring to a BBQ. This is one of those recipes you'll be making again and again and chances are you probably have all the ingredients in your kitchen. Easily doubles for more people.

Creamy Grape Dessert
makes 8 servings

1 lb green seedless grapes, washed and dried well
1 lb red seedless grapes, washed and dried well
8 oz Greek yogurt, full fat
4 oz cream cheese, softened
1/4 cup agave
1 teaspoon vanilla extract

2 tablespoons coconut sugar, packed
1/2 cup chopped walnuts (or pecans)


Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine coconut sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.

Friday, September 27, 2013

Curry Salmon

When I found this recipe I thought it looked a bit familiar to the previously posted Chicken Tandoori recipe.  I would never have thought to marinate fish in yogurt but why not?

If you remove the skin from the salmon, the fish will absorb more of the flavor, your choice.  Once again, I used Greek yogurt to give this dish more tang and I also used regular curry but those of you who like it hotter should try Madras curry, which is made with more cayenne pepper.   We enjoyed this dish with a side of my mostest favoritest Spring-Green Saag.

By the way, if you suspect that I may have a Greek yogurt addiction, you are correct.  I have tried a few different kinds but my heart belongs to Fage Total (full fat version).  I found out that any yogurt that has 'pectin' as an ingredient means they added artificial thickeners to it so eeewww.

Honestly, Greek yogurt is just regular plain ordinary yogurt that has been strained so that it has less liquid in it, which concentrates the proteins.  To me, it tastes like sour cream, but then, I love sour cream....

Curry Salmon
makes 4 servings

2/3 cup plain or Greek yogurt, full fat

1 tablespoon curry powder

1 garlic clove, minced

1/2 teaspoon ground ginger (or 2 teaspoons fresh grated)

salt and pepper

4 salmon fillets, about 4 ounces each/1 inch thick

Mix the yogurt and seasonings in a large Ziploc bag, add the fish and coat well, squeezing out all the air and sealing tightly.  Refrigerate at least 4 hours or even overnight. Remove the bag from the fridge about 20 minutes before cooking to take the chill off.

Preheat the oven to 450 degrees.  Line a baking sheet with foil (you'll be glad later) and scrape the excess marinade from the salmon.  Roast about 10-12 minutes, until the fillets are cooked in the center.

This dish is best served right away.  Unlike revenge, which is a dish best served cold...

Friday, September 20, 2013

Parmesan-Crusted Tilapia

photo courtesy of Rachael Ray
Five ingredients and 15 minutes to make this dish.  Thanks to my Facebook ladies for sharing this Rachael Ray recipe.

Don’t be shy!   Feel free to give this some BAM! (aha, mixing my Food Network stars) by tossing in some pepper or cayenne or whatever floats your boat (get it? fishing puns)….

I always read the comments section of an online recipe to get ideas that others have tried and I always learn something.  Remember where you heard that and later you'll thank me!

Parmesan-Crusted Tilapia
makes 4 servings 

3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley or Italian seasoning
4  tilapia fillets, thawed (about 1 pound total)
Extra virgin olive oil
1  lemon, cut into wedges

Preheat the oven to 400 degrees.

In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture, press gently to help the cheese cling to the fish.

Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes.   If you like it a tad more brown and crispy, put it under the broiler for a few minutes to finish it off.

Serve the fish with the lemon wedges.

Friday, September 13, 2013

Spicy Bombay Chicken

It's been a hot hot summer and I've been posting icy cold smoothie recipes for your enjoyment, but maybe I'll turn my attention to something a little mo' hotter, mo' better.  If you don’t care for spicy then you don’t have to make it that way.  But, if your name is Kelley or Susie then you probably would like it very very spicy.   However, the spicier you make it, the more likely you’ll overpower the ginger and curry flavors so the hotter the sauce, the less you should use.  Using yogurt as a marinade makes the meat tender and flavorful. 

You could serve this with crisp cold salad or slice it up, place on toothpicks and serve as an appetizer at your next party.  Those of you on Stages 2 and 3 could pair this with quinoa.

Spicy Bombay Chicken
makes 4 servings

1/3 cup plain yogurt (Greek or regular)
1 tablespoon grated peeled fresh ginger (or scant teaspoonful of ground ginger)
1 tablespoon mild cayenne pepper sauce
2 teaspoons curry powder
1/4 teaspoon salt
4 boneless skinless chicken breasts or 8 small boneless skinless chicken thighs

In a large zip lock bag, mix the  yogurt, ginger, hot sauce, curry powder and salt and squeeze to combine.  Add the chicken, seal and squish the chicken around in the bag to coat the chicken with the marinade.  Put bag in the fridge for at least an hour or even overnight.

Oil your grill or broiler rack, then either prepare the grill or preheat the broiler.
Or you could take out the George Foreman Grill that's gathering dust on that bottom shelf.

Take the chicken out of the bag, removing excess marinade.  (You can now throw away the bag of marinade.)  Grill or broil the chicken 5 inches from the heat until cooked through, try 8-9 minutes on each side.

Winner winner, spicy chicken dinner....

Friday, August 30, 2013

Melissa's 30-Second Weight Loss Shake

What a gorgeous picture! 
Endless possibilities!
Don't get all excited now!  The SHAKE takes 30 seconds, not the weight loss....I know, whoever invents that one will be the master of the world!

Remember the Chocolaty Frosty recipe a few weeks back?  Stay tuned for another AWESOME recipe from Satisfying Eats, a terrific blog with grain-free recipes, which are perfect for Stage 1.   Gotta give Melissa a LOT of credit, she works hard to find all kinds of goodies that she shares with everyone - so I want to make sure y'all know these are her creations and not mine, 'cause that would be rude and then all my shakes would taste like shame.
Don't forget you can make it dairy free by substituting coconut milk for the heavy whipping cream.  

Once again - be sure to keep frozen almond milk in ice cube trays on hand or you'll have to wait several hours until you can make this! 

Chocolaty Frosty
recipe courtesy of Satisfying Eats
makes 1-10 oz Serving

4 cubes unsweetened almond milk frozen in ice-cube trays

1/3 cup heavy cream or coconut milk

2/3 cup unsweetened almond milk

2-4 servings of stevia or preferred sweetener

1/2-1 teaspoon vanilla


Add ins: 

2 tbsp unsweetened cocoa

1/2 cup strawberries

1/2 cup blueberries or other fruit (fresh or frozen)

1 scoop protein powder

2 cubes of frozen coffee


Pour unsweetened almond milk into ice cube trays and allow to freeze.  Be sure not to fill to the top so that they can be easily removed from tray.   Freeze until solid.

Add 4 cubes of almond milk to blender, Magic Bullet or Ninja.

Add milks, sweetener and vanilla.  Always start with least amount of sweetener first and then taste.

Now is also time to add-in any extras, if desired. 

Blend for 30 seconds or until you can hear that there are no more chunks.

Friday, August 23, 2013

Strawberry Lassi

Whole Foods - that's where you'll find me every weekend most of the time.  It's the only place I can find my full fat Fage Total Greek yogurt (highly recommend!) and my mom likes to go up and down EVERY SINGLE AISLE just in case she might have missed something from last week...

Anywho - the Whole Foods website has tons of great recipes, many of which are P10 compatible or can be adjusted for P10.   I think using Greek yogurt in this will really bump up the protein.  I'm torn between labeling this as a treat, a dessert, a smoothie or even breakfast!  Guess I'll use them all.  You could totally get your kids to partake of the lovely healthy yogurt without their knowledge!   :D

Ice-cold, yogurt-based lassi is a favorite refresher in India. Sometimes made with fresh mango, this delicious version uses strawberries
Strawberry Lassi
makes 2 servings

1 cup plain or Greek yogurt

2 cups roughly chopped strawberries

2 tablespoons honey or agave nectar

1 cup ice cubes

1/2 cup milk (regular or almond)

Few pinches ground cardamom (could sub cinnamon or nutmeg)

Combine yogurt, strawberries and honey in a blender and pulse until strawberries are pureed. Add ice and milk and blend until smooth. Pour into 2 tall glasses and garnish each with cardamom.

Friday, August 16, 2013

Second Verse...Same as the First!

The last time most of you saw the post below was November 2012.  My dad had just died and I was a mess and waaaaaay off track from following P10.  Today I was browsing back through the blog, saw this old post and I realized that I was right back in this place AGAIN.  And I started crying.  Because I cry a lot lately.  Because life happens and taking care of myself once again falls by the wayside.  And I read this and realized that I CAN pick myself back up again.  Sorry if you dropped by looking for recipes, today will be an advice column.  Maybe you can use it and maybe you can't.  And maybe you can save it for another time when you do need it. 

You know what I WISH?  I wish we could all get together and talk and hang out like they do at WW meetings.  How about you?  Since that would be a logistical nightmare, come on by the Perfect 10 Diet Recipes Facebook Page and say hi, chat a while, see how others are doing.  I promise not to weigh you in public! 

Take care!  J


Just This Once...

So lately I’ve had a lot going on.  My wonderful bestest ever Dad died, family came to town, things at work got really busy and my wallet is really empty -  and I’ve used all that as an excuse to not worry too much about eating right or exercising and I started comfort eating many foods I haven’t had in a long time…just this once…

Well folks, that ‘just this once’ turns into again and again and again and a GAIN!

And the stuff I wanted to eat – just this once several times– sure didn’t taste as good as I’d remembered it…it was greasy and left a filmy layer on my teeth and not to mention all the other ‘benefits’ such as:

Hungover feeling
Unable to get to sleep and unable to sleep soundly (twitchy feet)
Feeling tired and cranky and emotional
Cravings and hunger returned
Aches and pains
Headaches and exhaustion
Aching tummy with disgusting ‘musical’ accompaniment


So WHY WHY WHY would I let myself fall back into this when I know better?  Why is it so hard to get back on track when I already know the answer?

Other P10 followers have mentioned this as well, so I sat and thought about what or why we sometimes do this to ourselves – here’s some of my thoughts.

One time I read that many homeless people are actually people with mental health problems who stopped taking their meds because they ‘felt better’ and then were not able to take care of themselves.  And of course, one would say ‘well of course you felt better, it was the meds!  Why’d you stop?’

I think on P10 we start to feel so much better physically and emotionally that we forget just how BAD we felt before and so we think we can put our big toe across that line and eat like that ‘just this once’ and then we are surprised by how bad it feels.  If you get a hold of yourself you can go right back onto P10 and keep going.  Or if you’re like me, you can think ‘well I already blew it I might as well cross the line a little more while I’m at it’ and then one day you realize that you’re veeeeeeeeeery far from shore.

For those of you who have experienced childbirth, it’s the same principle.  Scientists tell us that we forget how painful it was and that’s why we are able to have other children, because we block out the pain and remember the joy.  I think that applies to P10 as well.  We’re so jazzed to feel great and lose weight we lose sight of just how miserable we were before and then we start putting a toe over the line – just this once – and then again and again, etc.

Well, let’s be frank – you’re not cheating on P10 at all.  You’re cheating yourself.  I love hearing from the new P10 peeps about how they’re losing weight and feeling great and how awesome is this?  We get in the habit of eating right and feeling good and tend to forget how far we’ve come and how hard we had to work to get this far…

I remember being able to turn my nose up at the bread plate or smiling and sweating every day after my 5am workout and I wonder where that person went.  Sure, we all have stress and issues and problems, there’s no getting around that.  What happened to that person that decided that I was worth the extra effort, the discipline, the praise and the sweat?  My ‘old self’ took advantage of me being down and out and crept her way back in. 

Time to throw her out.  Time to take back my health and P10 lifestyle.  Time to start feeling GREAT physically, mentally and emotionally.

That’s the beauty of P10.  No need to sign back up, recount your points or wait until Monday to start over.  JUST DO IT RIGHT NOW.  The next meal, and the next and the next.  And if your brain thinks it needs that grilled pastrami sandwich and onion rings or chocolate shake tell it to wait – it’s not like that stuff is going to disappear in the next five minutes.  It’ll still be there days, weeks, months and years from now. 

One meal, one day, one step at a time.  Take the time to get back on track and take care of yourself.  We use stress as an excuse to eat badly and get lazy but FOR PETE’S SAKE when you’re taking care of yourself the stress doesn’t eat you alive. 

I apologize if this rant doesn’t have to do with you.  I figure we’re all human and we all have our issues and maybe you can get a germ or two of wisdom/experience from all this.  Maybe you’re new and you’re like ‘oh that won’t happen to me, I’m doing awesome.’  And you are and I hope you continue to do so…


Thanks for listening.  I’d like to hear your constructive comments about how you worked through your own situation where you turned around and realized you were headed into deep water.

Friday, August 9, 2013

Blender Eggs (Bleggs)

Sometimes I make my eggs 'pancake style'
this version is with flax meal
My Bubba calls these ‘Grinch eggs’ and he won’t even try them!  This would be fun to make for your kids and you can call it ‘green eggs and ham’ and you can get a lot of veggies into them this way. 

 There’s really no set and special recipe for this, I was messing around with my NutriBullet and decided to try this out.  And since I have eggs for breakfast pretty much every day (I love ‘em) this was a quick and easy way to get lots of healthy boosters into my breakfast.  If you don’t have flax seeds, use chia or whatever you have on hand.  This is also a good way to sneak boosters like Spirulina into your own food – very healthy and great benefits!

My favorite way to eat them is with Greek yogurt and avocado on top.  Oh yes, and a nice grind of Himalayan pink sea salt is really good too!

Share ideas!  Leave a comment below with some ideas of what YOU would put in your bleggs…

Blender Eggs (Bleggs)
makes 1 large serving

2 eggs
handful of green veggies or a mix of them - like spinach, broccoli, kale, etc.
this one is spinach with chia seed gel
1 teaspoon of Spirulina or maca powder, whatever you’ve got
1-2 tablespoons of chia or flax seeds
toppings:  Greek yogurt, salsa, avocado, whatever sounds good to you
Add ingredients to blender, blend for about 30 seconds or until smooth.

Melt butter in skillet, pour in the egg mixture and cook the way you like them.

Serve with toppings (healthy, of course) of your choice.

Friday, August 2, 2013

Chocolaty Frosty

This is another recipe from Satisfying Eats, a terrific blog with grain-free recipes, which are perfect for Stage 1.  Check it out and you'll find lots of great things to try!

Now THIS is a summer treat that I bet you've been missing!  Who doesn't totally love a Chocolate Frosty from you-know-where?  Well now you can make your own without the guilt AND if you follow the link back to the Satisfying Eats site, you'll also see you're saving yourself loads of chemicals and harmful additives by making it yourself. 
Don't forget you can make it dairy free by substituting coconut milk for the heavy whipping cream.  
Be sure to keep frozen almond milk in ice cube trays on hand or you'll have to wait several hours until you can make this!  If you'd rather have strawberry flavor, try substituting 2-3 strawberries in place of the cocoa powder.

Chocolaty Frosty
recipe courtesy of Satisfying Eats
makes 1-10 oz Serving

8-9 cubes of frozen unsweetened almond milk
1/2 cup unsweetened almond milk
1/4 cup heavy whipping cream or coconut milk
3 servings Stevia or sweetener to taste
2 1/2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla extract
Add a ingredients to blender or Ninja. 
Blend for 30-60 seconds until smooth, pour into glass.
Run and hide from any other people that are hanging around your house this summer...
Now enjoy!!

Friday, July 26, 2013

Zucchini Casserole

A Facebook friend posted this recipe from the Bring 'Em On Home Cowboy Cookbook Facebook Page and I immediately thought of all y'all.   I have altered the recipe to make it P10 friendly by substituting ground flax seeds for the bread crumbs.

And since we’re on a zucchini kick let’s give this one a try!  It’s a perfect side dish to a grilled steak or chicken.

 STAGE 1 – please use ground flax seeds in place of the bread crumbs

STAGES 2 & 3 – please use ground flax seeds in place of the bread crumbs, they’re healthier for you…but really you could use the crumbs if you prefer…

photo courtesy of Bring 'Em On Home
Zucchini Casserole
recipe courtesy of Bring 'Em On Home
makes several servings

4 cups zucchini, sliced
1 cup mayonnaise
garlic powder, to taste
pepper, to taste
1 cup mild or medium cheddar cheese, grated
2 eggs
2 tablespoons butter, melted
ground flax seeds or bread crumbs

Preheat oven to 350.

Mix together mayonnaise, garlic powder, pepper, cheese and eggs.

Fold in the zucchini. 

Pour into a lightly buttered 9 x 13 baking dish.

Drizzle melted butter on top and sprinkle lightly with flax seed or bread crumbs.

Bake at 350 for 35 -45 minutes.

Friday, July 19, 2013

Skinny Shrimp Salsa

Today’s recipe just screamed ‘SUMMER’ at me.  It’s such an easy and neat idea yet one that hadn’t occurred to me.  This recipe is courtesy of Gina’s Skinny Recipes, her website is  It’s mostly geared towards Weight Watchers recipes but you can find a lot of P10-worthy recipes there too.

Shrimp, tomatoes, cilantro, red onion and lime are combined to create a zesty protein rich salsa. Bring this to a party and watch it disappear!

This shrimp salsa is low-fat, gluten-free and perfect for low-carb diets, but you can switch it up and add black beans to boost the fiber, or roasted corn to add a touch of sweetness, and even avocado to add some healthy fats. Add more jalapeño to make it spicier and adjust the lime, cilantro and salt to suit your taste. You see where I'm going with this.... the possibilities are endless!


photo courtesy of
Skinny Shrimp Salsa
Recipe courtesy of Gina’s Skinny Recipes
makes 8 servings

16 oz. cooked peeled shrimp, diced fine
4 vine ripe tomatoes, diced fine
6 tablespoons red onion, finely diced
3 tablespoons jalapenos, diced fine
    (more or less to taste)

2 tablespoons minced cilantro
2 limes, juice of (or more to taste)
1/2 teaspoon kosher salt

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.

Friday, July 12, 2013

Zucchini Soup

‘Oh wait a minute’ you say…’it’s too dang hot to have soup…besides you already posted a bunch of soups back in the wintertime!’

But hold on a second now – this soup can be served hot or COLD…chilled…nice and cool and ready to go when you get home from a long tough day at work.  And it’s vegetable!  So it’s perfect, right?  Well, Bubba would probably call it ‘Grinch Soup’.

So let’s get started…

Zucchini Soup
makes 4 servings

2 teaspoons olive oil
1 onion, chopped
1 clove garlic, minced
1/2 pound zucchini
2 cups chicken broth
marjoram: either 1/2 teaspoon dried or 1 1/2 tablespoons minced fresh
Salt and freshly ground pepper
1/4 cup half-and-half (chilled version only)

Using a grater, coarsely shred the zucchini with the peel still on.

In a heavy pot, heat the oil over medium heat.  Sauté the onion and garlic about 4 minutes.  Add the zucchini and sauté for another minute.  Stir in the broth and marjoram.  Bring to a boil, then reduce heat, cover and simmer for 15 minutes.

If you have an immersion (stick type) blender, go ahead and blend up the soup in the pot.  If not, then carefully pour or ladle the soup in two separate batches into the food processor or the blender and spin it until it’s nice and smooth.  Season to taste with salt and pepper.

To serve hot, return the soup to the pan and warm it up, then serve in bowls or mugs (I like to have hot soup in mugs).

To serve chilled – put the soup in a container, cover, and put in the fridge for at least an hour.  When ready to serve, whisk the nicely chilled half-and-half into the nicely chilled soup and enjoy.  (Do I really need to tell you to put it into a bowl and serve?   I mean really, are you going to stand at the counter with a straw and go to town straight from the Tupperware?)  

For those of you who are overwhelmed by the growth of zucchini (Jeri) you could make large batches of this and freeze it so you could enjoy this any time of year.