Monthly Archives: June 2014

Meatless Monday – Summer Veggie Rice Bowl

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

Enjoy the flavors of summer with this light & refreshing meal. 


1 1/3 cups cooked brown rice, cooled to room temperature
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1/2 cup torn fresh basil
1/4 cup pine nuts, toasted
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 cups chopped zucchini
1/2 ounce fresh Parmesan cheese, shaved Continue reading



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Bacon and Cheese Deviled Eggs

Let me start off with saying that this is NOT a healthy recipe!! But when I crave deviled eggs, I want them stuffed with bacon and cheese! This decadent take on the classic dish will sure be a hit at your next party or brunch.


12 large eggs
1/2 cup mayonnaise
1 Tbsp honey mustard
1/4 tsp salt
1/4 tsp ground black pepper
4 sliced bacon, crisp cooked and crumbled
2 Tbsp shredded sharp cheddar cheese
4 green onion, finely chopped, divided  Continue reading


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Balsamic Vinaigrette Marinated Grilled Vegetables

Did you know that today is National Eat Vegetables Day? Here is a delicious recipe for a veggie side dish! Pair with some grilled chicken or fish for a delicious and light meal.


1/4 cup balsamic vinegar
2 Tbsp honey
1 Tbsp olive oil
1 tsp ground black pepper
1/2 tsp salt
4 garlic cloves, minced
4 plum tomatoes, halved
2 zucchini, cut lengthwise into 1/4-inch slices
1 (1-pound) eggplant, cut crosswise into 1-inch thick slices
1 red bell pepper, cut into 8 wedges
1 onion, cut into 2-inch thick wedges
1 small bunch kale (about 8 oz)
cooking spray Continue reading


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Glazed Lemon-Blueberry Poppy Seed Bundt Cake

A perfect bundt cake for a summer brunch. Fresh blueberries and lemon juice pair perfectly together in this cake. Garnish with lemon rind ribbons and fresh blueberries.


Cake Ingredients:
cooking spray
1 1/2 Tbsp dry breadcrumbs
1 3/4 cup granulated sugar
3/4 cup butter, softened
4 large eggs
3 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup fresh blueberries
3/4 cup nonfat buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 tsp vanilla extract
1 tsp lemon extract

Glaze Ingredients:
1 cup powdered sugar
1 Tbsp nonfat buttermilk
1 Tbsp fresh lemon juice Continue reading

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Hoisin Chicken Lettuce Wraps

A fresh homemade take on a classic chinese dish. Wrap up the lettuce leaves with a little rice for a more filling meal. 


2 Tbsp canola oil
1 Tbsp finely chopped peeled fresh ginger
1 garlic clove, minced
2 scallions, chopped (about 1/4 cup)
2 skinless, boneless chicken breasts (about 1 lb) cubed into 1/2-inch pieces
black pepper, to taste
1 (8-oz) can sliced water chestnuts, rinsed and drained
1/4 cup bottled hoisin sauce
1 1/2 tsp worcestershire sauce
1 tsp rice vinegar (not seasoned)
1/2 cup pine nuts
12 large red or green leaf romaine lettuce leaves Continue reading

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