Best Bloody Mary

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Bloody Mary’s are the healthiest mixed drink you could make if you use the right ingredients.  They’re a meal in a cup!


  • Vodka (I prefer svedka) (about 1 &1/2-2 shots)
  • V8 all natural vegetable juice (about 6 oz.) watch out for other vegetable juices like Clamato that has high fructose corn syrup & is made with unnatural ingredients
  • Sea salt & Pepper (a few dashes)
  • Garlic powder (a few dashes)
  • Secret Ingredient: Worcestershire sauce (about 3-4 Tbsp)
  • For spicy: Horseradish (about 1 & 1/2 tsp) & Hot sauce ex: siracha (about 1 tsp)
  • For garnish: Celery/ Okra/ Green olives

I like my bloody mary’s spicy!  I play around with the ratios of these different ingredients so these amounts are just relative.  It’s simple to make a restaurant quality bloody mary.  Just taste it as you go along, and add to it accordingly.


Cheers! At Custom House in Avila Beach, CA.


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Crunchy Asian Salad


Countdown to Easter: 2 Days!

This is a great springtime salad to contribute to an Easter banquet



  • 1 large head of Napa cabbage
  • 1/2 head of cabbage
  • 1 package pre-chopped purple cabbage
  • 1 package pre-chopped carrots
  • 5 green onions, sliced
  • 1/2 c. toasted sliced almonds
  • Optional: 1 Tbsp. sesame seeds
  • Soy Ginger dressing (Trader Joe’s) or other low-fat/low-sugar asian style dressing

Toss salad to spread dressing out thinly & evenly

Enjoy this crunchy salad & share with friends & family


You could also add chicken for some protein & make it a Chinese Chicken Salad

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Asian Soba Noodle Soup with Lemongrass

IMG_1019Soba noodles are made out of buckwheat so they are high in fiber and are a good source of protein because they contain all eight essential amino acids.



  • 5 oz. soba noodles
  • 1 large boneless, skinless chicken breast
  • 8 oz. (2 packages) shiitake mushrooms
  • 1 small yellow onion, chopped
  • 3 large carrots, chopped into small rounds
  • 2 stalks of green onions, chopped
  • 5 bok choy leaves
  • 3 stalks of lemongrass (bought at your local health food store), kitchen string to tie
  • 3 Tbsp. ginger, peeled & minced
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1/4 c. basil, chopped


  1. Remove the hard outer shell of the lemongrass.  Cut into 2 inch-length pieces
  2. Press down with side of knife to open up the flavor.  Tie into a bundle with kitchen string IMG_1004
  3. Bring 5 c. water to a boil.  Chop the chicken into small cubes & add to the boiling water
  4. While the chicken is cooking bring 8 c. water to a boil in a different pot.
  5. Lower heat & add soba noodles, carrot, onion, green onion, garlic, ginger & lemon grass bundle
  6. Then chop the shiitake mushrooms & bok choy             IMG_1008
  7. Add the drained chicken, mushrooms, bok choy & soy sauce into the soup mixture IMG_1014
  8. Cook until soba noodles are done & bok choy is translucent

IMG_1018 Go here for my Hot & Sour Soup recipe

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Pork Spring Rolls


This simple pork spring roll recipe is full of flavor and has the protein to fill you up and carry you through the day.

Ingredients:  Yields about 4 servings

  • 1 lb. pork loin cutlets
  • 1 head napa cabbage (about 3 c. shredded)
  • 1 small red bell pepper
  • 4 large romaine lettuce leaves
  • 1 Tbsp. asian fish sauce
  • 1 Tbsp. fresh lime juice
  • 2 tsp. fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tsp. extra virgin olive oil
  • Pinch red pepper flakes
  • Sea salt & ground pepper


  1. In a large pan coat with olive oil and add pork cutlets.  Season with a little sea salt & pepper.
  2. Cook on medium high until one side of the pork is browned.
  3. Flip, turn heat down to medium-low, and cook until no longer pink, yet still juicy. Set asideIMG_5767
  4. Whisk together fish sauce, lime juice, ginger, garlic & red pepper flakes in  a small bowl
  5. Shred napa cabbage and slice red bell pepper into thin slices      IMG_5769IMG_5770
  6. Slice the pork into thin slices                                                                     IMG_5771
  7. Toss the pork with 1 tablespoon of dressing mixture                IMG_5774
  8. Toss the cabbage and red bell pepper with the remainder of the dressing                            IMG_5773
  9. Lay the romaine lettuce leaves on a plate and fill with cabbage mixture and pork.  Eat open-faced


For my Vietnamese Spring Roll recipe, click HERE!



Chicken with Ginger & Snow Peas



  • 1 & 1/2 lbs. boneless, skinless chicken breast
  • 1 lb. snow peas
  • 2 sliced green onions
  • 1 & 1/2 Tbsp. low-sodium soy sauce
  • 1 Tbsp. minced ginger
  • 2 tsp. sesame oil
  • 1 & 1/2 Tbsp. extra virgin olive oil


  1. Fill a medium bowl with ice and water
  2. Bring a medium pan of water to a boil
  3. Boil snow peas for 2 minutes, drain, and place in ice water to chill
  4. Combine 2 tsp. of olive oil with 1 Tbsp. of soy sauce & minced ginger in a small bowl
  5. Add chicken and toss to marinade
  6. In a large pan, coat with remainder of olive oil and add chicken
  7. Cook until chicken is slightly browned and no longer pink inside
  8. Transfer to cutting board and cube the chicken
  9. In a separate bowl, combine peas, scallions, sesame oil, & the remainder of soy sauce.  TossIMG_5733
  10. Serve chilled peas with chicken & serve



Asparagus & Goat Cheese Omelet

Omelets are an easy way to start your day off right with a protein filled breakfast in order to suppress cravings throughout the dayIMG_0981


  • 2 eggs or 1 egg + 1/4 c. egg whites
  • 8 asparagus stalks
  • 1/4 of a yellow onion
  • 1 Tbsp. goat cheese
  • 1 tsp. Extra virgin olive oil
  • Sea Salt & pepper to taste
  • Optional: Topped with chunky tomato salsa & avocado


  1. Snap asparagus stalks into smaller pieces & dice the onion
  2. Saute on medium-high heat until browned and asparagus are not longer tough
  3. Set aside onion and asparagus
  4. Whisk together the egg
  5. Add just enough olive oil to a small pan so that the eggs won’t stick
  6. Pour the egg into the pan
  7. Once the egg begins to cook along the edges, move the pan around to distribute the raw egg towards the edges; you can lift up the sides of the omelet and let the raw egg run underneath to get cooked
  8. When there’s only a little runny egg left, add the asparagus, onion, and goat cheese to the cente
  9. Take a spatula and flip one side of the omelet on top of the other to cover up the veggies
  10. Press down on top of the omelet to let the remainder of runny egg flow to the outside to cook
  11. Serve & top with avocado & salsa

IMG_0979Enjoy your beginning fuel for the day!

For another omelet idea click here


Hot & Sour Soup


I probably crave Chinese food more than any other type of food.  It is my kind of comfort food so I’m excited to bring a healthy rendition of Hot & Sour soup to the menu!

I never attempt to cook traditional Chinese food because usually the ingredients must be bought from an Asian market, and there isn’t one near me.  However, the ingredients for this healthy Hot & Sour soup can be bought at any grocery store.

Ingredients: Yields about 8 (2 c. servings)


  • 2 Tbsp. Chicken bouillon
  • 6 oz. Shiitake mushrooms
  • 3/4  Yellow onion
  • 1 & 1/2 Tbsp. Grated ginger
  • 1 package firm/extra firm tofu
  • 2 Carrots
  • 2 Green onions or scallions
  • 2 eggs + 2 egg whites
  • 5 Tbsp. Low-sodium soy sauce
  • 2 Tbsp. Red wine vinegar
  • 2 Tbsp. Rice vinegar
  • 1 & 1/2 tsp. sesame oil
  • Cayenne pepper to taste (for spiciness)
  • Ground black pepper to taste


  1. Slice the mushrooms &  yellow onion.  I never chop the stems off the mushrooms IMG_0770
  2. In a medium soup pot, saute the mushrooms & onion with sesame oil until slightly brown IMG_0775
  3. Add 8 cups of water into the pot and bring to a boil
  4. Grate the ginger.  First shave off the outer skin with a carrot shredder then grate the ginger on a cheese grater.   Thinly chop the green onions/scallions.  Shred the carrotsIMG_0778
  5. Turn down heat. Add chicken bouillon to the broth then add carrots, scallions, & ginger IMG_0780
  6. Add the soy sauce, red wine vinegar, rice vinegar, cayenne, and pepper.
  7. Beat the eggs & egg whites together.  Slowly pour the egg into the soup IMG_0782
  8. Chop the tofu into cubes and add to the soup.  Continue cooking until tofu is heated.


This dish does not contain corn starch which is what makes the soup thick in a Chinese restaurant.  Without it, the soup is healthier and it turned out to taste very similar to the traditional Hot & Sour soup without the thick consistency.  The tofu and egg adds protein which makes this meal more filling.  Enjoy!


Healthy House Salad


Sometimes I just crave a typical house salad with ranch dressing.  I found this great new all-natural ranch dressing made with yogurt.  It has a small fraction of the amount of fat than traditional ranch dressing and tastes even better as it is not thick and artificial.  Bolthouse Farms has a whole line of these yogurt dressings found in the chilled section.


  • Romaine, Green Leaf, or Butter Lettuce
  • Diced vine-ripened or roma tomato
  • Shaved carrots
  • Diced avocado (about 1/4 an avocado)
  • Diced cucumber
  • Bolthouse Farms Ranch dressing made with yogurt
  • Cracked pepper

Enjoy this refreshing, basic salad without the guilt of a fatty ranch dressing!



Mixed Berry, Chia Seed & Kale Smoothie




Ways to add protein to smoothies:  Protein powder, greek yogurt, nuts

The best way to make a smoothie creamier: Add banana





  • 1 c. Frozen mixed berries
  • 1 tsp. chia seeds
  • 1/2 scoop vanilla EAS Whey protein powder
  • 1/8 c. plain greek yogurt
  • 1/3 of a banana
  • Small handful of kale
  • 1/2 c. Unsweetened vanilla almond milk
Optional: Top with Nature's Own Hemp Granola & eat with a spoon

Optional: Top with Nature’s Own Hemp Granola & eat with a spoon


Creamy Banana, Peanut Butter & Dark Chocolate Smoothie

So I must say, this smoothie can be a little dangerous because it’s sooo good! I definitely treat this as a special treat and wouldn’t have it on a regular basis.  BUT there’s a few tricks to keep it a healthy & protein-packed smoothie.



  • 1 Frozen banana (peel, divide into chunks & freeze)
  • 3/4 c. Unsweetened vanilla almond milk
  • 1/4 c. Plain greek yogurt
  • 2 Espresso brew ice cubes (brew a pot of espresso roast coffee and pour into ice tray to freeze)
  • 1 Tbsp. Peanut Butter
  • 6 nuts of your choice: I used almonds & walnuts
  • 12 Dark chocolate (semi-sweet) chocolate chips or carob chips


  1. Prepare & portion all ingredients to be blended together     IMG_5234
  2. Blend ingredients until smooth.  Add more almond milk for a thinner texture IMG_5196


Enjoy this creamy smoothie in moderation.  It’s the perfect protein-packed treat to satisfy a sweet tooth.  This is also a smart substitution for a blended coffee drink, like a frappuccino, which would contain much more sugar and significantly less protein than this flavorful smoothie.