Golden Beet Watermelon Carrot Juice

Summer is a great time to experiment with juice recipes. Produce is abundant and inexpensive. This time of year, I am far more adventurous with my juice creations. Today's juice creation celebrates one of my favorite summer fruits - the watermelon! As we all know the watermelon is one sweet fruit, so to tone it down I added a grapefruit. The result was as delicious as it was healthy. Here are the deets to create this yummy juice blend.

2 Cups Watermelon
1 Cup Carrots
1 Golden Beet
1 Grapefruit

Clean, Cut, Juice & Enjoy!

Veggi Up!

Here's a Quick and Delicious way to add an extra serving of vegetables to your plate. Flash Seared Veggies!


The Deets
1 Cup Baby Carrots (I cut mine in quarters)
1 Cup Snap Peas
1 Zucchini (Cut in Half & quartered)
1 Cup Mushrooms (Quartered)
1 TBS Olive Oil (I used Pesto Infused Olive Oil)


The How To
Cut and Clean Veggies

Heat Pan over Medium Heat
Add Olive Oil
Cook Mushrooms for about 4 minutes

Add Zucchini cook for another 4-5 minutes
I like to get a good sear on my Zucchini & Mushrooms

Add Carrots & Snap Peas

Cook for about 4 minutes


Plate, Pray & Enjoy!

Sparkling Pineapple Orange Carrot Juice

Happy Easter!
I love Holidays, the Traditions, the Family, the Food...
When I was little we would often get a special drink for Holidays. One of our favorites was Pineapple Juice and Sprite, and if we were really good a little cherry juice & a cherry.
Here's my take on the family classic.
Real Juice & Sparkling Cider.
Today's mix - Pineapple Orange Carrot Juice


The Deets
1/4 Fresh Pineapple
3 Oranges
3 Carrots
Sparkling Cider 

The How To
Cut Pineapple into Chunks
Peel Oranges
Add Carrots
And Juice Away

Add an Equal portion of Sparkling Cider (about 2 1/2 cups)

What are some of your special touches for the holidays?

Meatless Monday: Vegetable Fried Rice

Monday, Monday you're here again. Time to start the week off right with a meatless monday meal. Today's meatless meal is vegetable fried rice. This is a great way to start the week, because you can do all the prep the night before & once you get home from work all you have to do is throw it together. Even those of us who love to cook have days (usually Mondays) where we just don't want to cook.  That's why I've made a habit of prepping my Monday meals while making Sunday dinner. Last night while making a delicious Sunday dinner, I prepped my veggies & rice.  Because I took the time to prep last night while I had time, tonight's dinner only took about 15 minutes (including phone time).  
Here's How I like my Vegetable Stir Fry - Lots & Lots of Veggies - whatever veggies I've got on hand (which is usually a lot) & as close to a 50/50 ratio of veggies to rice as I can get.
The Deets
1/2 Cup Mushrooms chopped
2 Cups finely chopped Carrots
1 Yellow Squash 
1 Large Broccoli Floret 
1/2 Bell Pepper 
5 Sweet Peppers (red, yellow, orange) 
1 Jalapeno
1 1/2 Cup Brown Rice cooked according to directions
3 Eggs
Sesame Seeds
1 tsp Sesame Oil
1 TBS Olive Oil 
2 TBS Soy Sauce
1 TBS Tempura Sauce

The How To
Chop all vegetables to desired size (for stir fry I like mine chopped very fine)
Add oil to pan and heat to medium high
Begin with mushrooms and squash, once seared nicely add peppers, next add remaining vegetables, add 1 TBS Soy sauce and cook on medium high for 5 minutes.

  (this version from a few weeks ago has Purple Cabbage)

In separate pan scramble eggs

Add cooked rice and eggs to vegetables, add soy sauce and tempura sauce. Mix well and continue over medium high for another 5 minutes.  Add Sesame seeds.

Plate, Pray & Enjoy!