My husband, Anil, came up with this fantastic recipe that’s super simple to make and is great for brunch, lunch, or dinner. Toss a salad or serve with some chips to make this into a light, but satisfying meal. Leave out the turkey and add more cheese (or different kinds of cheese) to serve this to vegetarians.

Ingredients (for 2 people)

4 slices of panini style bread, or regular whole wheat bread
4 -6 slices of Gouda cheese, more if desired
6 – 8 slices of low-fat sliced turkey breast, more if desired
1/4 red onion, thinly sliced
your favorite BBQ sauce (we like Bone Suckin’ Sauce Hot Thicker Style)
cooking spray for the grill

Directions

1. Warm up your panini maker or grill, add some cooking spray to a small frying pan and fry the onion until almost translucent.

2. Add the cheese and turkey to the bread, top with half the onion and the BBQ sauce.

3. Spray the panini maker or grill with cooking spray, put the bread on and let it do its magic until the panini is golden brown. Get ready to devour!

Warning – this dish can take a bit longer to prepare than you might like, so I tend not to make it on week days. However, since it is a bit fancier than your average chicken dish, it makes for a great date night, birthday, or other special occasion meal. I like to serve this with some light sides: creamed spinach, mashed potatoes,  garlic bread / bread sticks, and salad are some of my favorites.

Ingredients (for 2 people)

2 to 4 thin chicken breasts
a cup of crimini mushrooms, sliced
1/2 cup of prosciutto, thinly sliced
a handful of parsley leaves, chopped
1/2 cup of marsala wine
1/4 cup of chicken or veggie stock
1.5 tablespoons of butter
3 tablespoons of olive oil, more if needed
flour, to coat the chicken in
salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet on medium heat and pound the chicken breasts until thin. Alternatively, you can get look for thin chicken breasts, which are often available for scallopini, in the poultry / fridge section of your grocery store.

2. Season the flour with salt and pepper and dredge each chicken breast in the flour, then add to the skillet. Cook evenly on both sides, until chicken is fully cooked.

3. Take chicken out of the skillet, (leave the drippings) add butter and crimini mushrooms, and saute for about 5 minutes.

4. Add the prosciutto and saute for about one minute, then add chicken stock and marsala wine and continue cooking for about 6-7 minutes, or until some of the alcohol has evaporated.

5. Finally, add back the chicken breasts, cook for another 5 minutes on low heat and garnish with parsley. Enjoy!

Here are my favorite food and drink of the month!

Get Clean – Herb Tea for Detoxing

What I love: This caffeine-free red tea is fantastic for detoxing your body. It’s an herbal tea that stimulates your kidney and really does feel like it cleanses out your system. You can drink it pretty much anytime of the day and feel great after you’ve had a heavy meal. The best part is that it tastes great as well! It’s got a slightly sweet taste to it, so you don’t even have to add sugar.

What I don’t like: Although I love everything about the product, including the packaging, it is a bit pricey and definitely more expensive than other teas. Because of this, I don’t drink it every day, but definitely reach out for it on days when I feel like I could use something warm and refreshing at the same time.

The Verdict: Definitely give this a try the next time you’re looking for an herbal tea. I bought this at my local Fresh Market, but it can also be found at other grocery stores. Although I haven’t tried it yet, this tea could possibly make for an excellent iced tea as well – perfect for spring and summer!

NewTree Dark Milk 51% Cocoa Chocolate

What I love: Ok, so everyone knows that eating too much chocolate too frequently can’t be good for our health. But, eating a square of dark chocolate a day might actually be beneficial to your health since dark chocolate contains a good amount of antioxidants. Although NewTree’s dark milk chocolate probably doesn’t have enough cocoa to really be able to claim antioxidant benefits, it does claim to have 3 times more fiber and 30% less sugar than regular milk chocolate. But, the best part to me is still the taste – it’s absolutely delicious and a square or two of this chocolate equals the perfect dessert to me.

What I don’t like: As with any chocolate, you’re still taking in a bunch of calories and fats, so there is a need to watch how much of this you’re taking in. As with any candy, you do need to eat this chocolate in moderation.

The Verdict: Definitely check this chocolate out if you’re looking for something different. It’s not only delicious, but is certified 100% CO2 neutral and the company also contributes to the Amazon Rainforest. If you need one more reason to be convinced, I’ll give you another one: it’s Belgian chocolate

I made this super-easy, no-bake dessert on new year’s eve. If you’re making this for kids, or would like to keep it alcohol-free, feel free to leave out the limoncello. I think my hubs actually preferred it with less of this Italian, lemon-flavored liquor. This recipe would also be great for entertaining, especially with some raspberries and powdered sugar sprinkled on top. Be sure to buy gelatin-free pudding, if you want to serve this to vegetarians or simply do not care to eat gelatin.

Ingredients (for 4 people)

A 4 oz. box of instant vanilla pudding – you need 2 cups of pudding total
Milk,  for the pudding
4 tablespoons of prepared lemon curd
1 package of lady finger cookies
1/4 cup of limoncello (optional)

Directions

1. Prepare the vanilla pudding according to directions and mix in the 4 tablespoons of lemon curd. Set aside.

2. In an 8x6x2 glass Pyrex or other type of container, lay out a single layer of lady finger cookies, using half cookies on uncovered areas if needed.

3. Sprinkle the cookies with limoncello (optional), reserving about a tablespoon for the pudding.

4. Add the remaining limoncello to the pudding and spread out the pudding over the lady fingers. Refrigerate for at least 1 hour and serve in small bowls. Enjoy!

I love this pasta-less twist on lasagna. It takes a bit of time to make, so may be more appropriate for a weekend dinner, but its heartiness and warmth are sure to satisfy. The fact that it contains a healthy dose of veggies, doesn’t hurt either.

Ingredients (for 2-3 people)

1 medium eggplant
1 medium zucchini
1 14.05 oz can diced tomatoes
1/2 red onion, finely chopped
1/2 cup of parsley, finely chopped
2 teaspoons oregano
2 teaspoons red pepper flakes
2 cloves of garlic, finely chopped
2 cups low-fat mozzarella cheese, shredded
1/4 cup of Parmesan cheese, grated
olive oil
flour
cooking spray
salt and pepper to taste

Directions

1. Slice the eggplant and zucchini lengthwise. Sprinkle salt over the eggplant (to draw out some of the water) and set aside for at least 20 minutes.

2. Finely chop the onion, parsley, and garlic and set aside.

3. Add some flour, salt, and pepper to a plate. You will coat the slices of eggplant and zucchini with the flour mixture.

4. Coat a large skillet with olive oil (one turn of the pan) and put on medium-high heat. Once the oil is heated, carefully coat both sides of the eggplant and zucchini slices and fry until light brown, turning the slices over after a few minutes. You might have to do this in two or three batches. Allow the fried slices to drain on a plate covered with two paper kitchen towels.

5. Saute the onions, half the parsley, and garlic in about 2 tablespoons of olive oil. Add the diced tomatoes, oregano, and red pepper flakes. Saute for about 8 minutes. Preheat the oven to about 400 degrees.

6. Spray a 9×9 oven safe pan with cooking spray and add a layer of fried eggplant and zucchini slices, alternating these in the pan. Add a layer of the diced tomato mixture, then another layer of the fried eggplant and zucchini.

7. Bake on 400 degrees for about 25 minutes. Add the mozzarella and Parmesan and bake for another 5 minutes, or until the cheese is bubbly. Sprinkle with the remaining parsley. Serve hot with your favorite bread and vino!

If you like the taste of goat cheese, you’ll love this recipe. If you don’t, you could leave out the goat cheese, or be bold and give it another try . Goat cheese’s creamy texture and strong flavor, combined with spinach and penne, and a glass of red wine might just win you over!

Ingredients (for 2 to 3 people)

1/2 14.5 oz box of penne pasta (we like Barilla Plus)
4 cups fresh baby spinach, washed
3 tablespoons low-fat or whipped cream cheese
2 tablespoons of sun-dried tomato in oil, chopped
4 cloves of garlic, finely chopped
3/4 cup of crumbled goat cheese
2 tablespoons of olive oil
1 teaspoon of red pepper flakes
salt and pepper, to taste

Directions

1. Boil the penne pasta according to directions on the box. Add salt to taste to the boiling water.

2. In the meantime, add the cloves of garlic and sun-dried tomato to a food chopper and finely chop these together.

3. After the pasta is cooked al dente, drain it under cold water and set aside. Put a medium skillet on medium heat and add the olive oil and garlic-sun-dried tomato mixture.

4. Stir in the baby spinach and cook until wilted.

5. Add in the cream cheese and goat cheese and stir together. Then, add the pasta and red pepper flakes and toss, adding salt and pepper to taste. Enjoy with warm, crusty bread and a glass of your favorite red wine!

One of my favorite meals is brunch. I love coming up with new brunch ideas and particularly like this hearty version of eggs and hash browns. It keeps you full for hours and makes the perfect weekend brunch. Serve with hot coffee or tea.

Ingredients (for two people)

4 medium potatoes, or 3.5 cups of frozen hash browns
2 medium Haas avocados
1 small Roma tomato, finely chopped
1/4 red onion, finely chopped
1/2 lime, juiced
2 eggs
4 tablespoons olive oil
a handful of cilantro, finely chopped
salt and pepper to taste
picked or fresh sliced jalapenos (optional)

Directions

1. Wash and grate the potatoes, sprinkle with salt and set aside so the water can be drawn out of the potatoes. Alternatively, you can also use frozen hash browns to speed up the prep time.

2. Peel and mash the avocados and chop up the onion, cilantro, and tomato. Mix these together and add the salt and lime juice.

3. Place a medium skillet on medium-high heat and add two tablespoons of olive oil. Add the hash browns, salt, and pepper. Fry the hash browns until they turn golden brown, turning them over every few minutes.

4. Take the hash browns out of the skillet, add the remaining two tablespoons of olive oil and fry the eggs to your liking. Add salt and pepper to taste.

5. Divide the hash browns in half, add to each plate and top with the avocado mixture (similar to guacamole at this point!) and the fried eggs. If you like spicy foods, like we do, you can also add some pickled or fresh jalapenos on top. Eat up!

Try this Asian-style veggie soup for a light and healthy lunch or dinner. It’s super comforting, especially in winter. You can easily adjust the salt and spice level by adding more soy sauce or chili oil or paste.

Ingredients (for two people)

32 fl. oz of vegetable broth (I like Pacific Natural Foods low sodium organic veggie broth)
1/8 cup of soy sauce, more to taste
2 teaspoons of toasted sesame oil
1 teaspoon of olive oil
2 green chilis, chopped
1 green onion, chopped
4 inches of fresh ginger, cut into small pieces
1 package frozen veggie potstickers
2 teaspoons ginger-garlic paste
3 baby bok choys
chili oil or paste to taste

Directions

1. Chop the chilis, green onion, fresh ginger, and bok choy. Take out the vegetable pot stickers and defrost.

2. In a large soup pot, heat the olive oil and toasted sesame oil on medium heat.

3. Add the chilis, ginger-garlic paste, fresh ginger, green onion, and bok choy and saute for about 7 minutes.

4. Add the soy sauce, then the vegetable broth and wait for the soup to boil.

5. In the meantime, pan fry, microwave, or boil the pot stickers.

6. Allow the soup to boil for about 5 minutes, then turn off the heat and server warm. Add the potstickers on the side, or right in the soup. Serve with chili oil or paste. Enjoy!

This month’s food fave was recommended to me by my mom. She has been drinking acai berry juice for quite a while now and even though I have generally not been a fan, I do like this particular one she bought for me: Genesis Today Acai Light with Coconut Water. I don’t think there’s anything that special about the acai (pronounced “ah-sigh-ee”) berry, but I love the fact this juice is rich in antioxidants and vitamins.

What I love: This juice is low on sugar and calories, due to the fact that it’s mixed with coconut water. This also causes it to be a bit thinner than regular acai berry juice and makes it easier to drink. It’s got a good dose of vitamins B6, B12, Folate, and Biotin, which most of us don’t get enough of on a daily basis. It’s also got your full daily dose of vitamin C. Can’t get much healthier!

What I don’t like: You might have to get used to taste of this juice. If you’ve never had acai berry juice before, you’ll notice that it can be slightly bitter and a bit thicker than regular fruit juices. However, this particular brand does a good job of making it more drinkable. The taste will most likely still have to grow on you, though.

The verdict: Give this a try if you like to drink your key vitamins. I can’t guarantee that you’ll love the taste, but your body will thank you for the boost of antioxidants and vitamins that you’ll get out of this. A lot of people swear by acai berry juice in the morning since they claim that it gives them a ton of energy. I have not been drinking this for long enough to confirm this, but will let you know when I do!

Need a good cookie recipe for Christmas eve or Christmas day? Whatever holiday you’re celebrating, you can’t go wrong with these festive holiday cookies. I’ve been baking batches of these for my co-workers and friends. Enjoy with a cup of hot cocoa, tea, or coffee!

Ingredients

3 cups of all-purpose flour
1.5 cups of sugar
1 large egg
1 cup butter, softened / at room temperature
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon pure vanilla extract
1 12 oz. bag of semi-sweet chocolate chips
crushed candy canes, about a handful

Directions

1. Preheat oven to 375 degrees.
2. Mix together the flour, baking soda, and baking powder in a medium sized bowl.
3. In a larger bowl, cream together the butter and sugar until smooth. A hand mixer might come in handy here.
4. Add the egg and vanilla and beat together with the butter and sugar.
5. Carefully mix in the dry ingredients until the mixture turns into a smooth dough.
6. Put teaspoonfuls of dough on ungreased cookie sheets (use parchment paper for best results) and bake for 8-10 minutes in the oven.
7. After 8-10 minutes, cool the cookies for 2 minutes on the cookie sheets before transferring them to a wire rack or sheets of aluminum foil.
8. Crush the candy canes by putting them in a small zip-loc bag and running a rolling pin over them.
9. Melt the chocolate chips in a medium sized bowl in the microwave, until smooth. This usually doesn’t take longer than 2 minutes.

10. Once the cookies are COMPLETELY cool, spread a teaspoon of molten chocolate over the cookies and sprinkle crushed candy canes over them.

No time to make dough from scratch? Simply buy store-bought ready-to-bake dough, add the chocolate-peppermint topping and you’ll get the same results! Happy holidays!