Mini Tomato, Mozzarella and Basil Skewers

Mini Heirloom Tomatoes 

(or those sweet grape tomatoes from the farmers' market are the best!)

 Fresh Mozzarella  

Fresh Basil 

Finish by drizzling on some EVOO, vinegar 

and a little sea salt. 

Easy and delicious party appetizers! 

Fiesta Avocado Salads!

~ Cut avocado in half, take the pit out and cut zig zags through avocado so it slides out easily when you eat it.

~ Top with sliced tomatoes, onions, peppers and whatever else you want! Cilantro? Black beans?

~ Finish with some pepper, and a little EVOO and vinegar. I love my peach vinegar!

Mashed Yams with Honey and Cinnamon

Dinnertime!!

Looks a little in appropriate- SORRY!!

Mash, mash, mash

Of course, yams are so much better with butter and brown sugar, but that is totally on another blog. Here's a healthier option that is just as delicious!!! I think it tastes like pie. :)  Especially if you top it with a little cottage cheese or greek yogurt and let it melt, instead of sour cream. So simple and gourmet! 

Yams are a really good source of potassium if you are sick of eating bananas. They have complex carbohydrates (the good kind of cards that our bodies need and give you energy), soluble dietary fiber, folic acid and much more. You should eat them in moderation though. Too much of a good thing is not such a good thing here. 

Serves: 2

Ready In: 25 Min.

Wine Paring: Cabernet Sauvignon

What You Will Need:

• 2 Yams
• 2 T EVOO; 1 for coating, 1 for mashing
• Cinnamon to taste; I use about 1 t per yam
• Honey to taste; I use about 1 T per yam
• Tin foil

Method:

1. Preheat oven to 400 F.
2. Wash yams, coat in EVOO and wrap in paper bowl. 
3. Microwave 5 min. to soften.
4. Let cool then wrap in tin foil, place on oven racks and bake for about 15 min or until soft when you poke it with a fork.
5. Let cool, then peel. The peel should come right off- I use a fork and knife to do this.
6. Put yams (sans peel) in a bowl and mash with a fork. Add EVOO, cinnamon and honey

Eat and Enjoy.....

Oven Roasted Broccoli with Garlic

Serves: 4

Ready To Eat In: 40 Min.

Wine Pairing: Chardonnay

Ingredients:

1. 1 Pound of Broccoli 
2. 2 Tablespoons EVOO 
3. Pinch of Salt and Pepper 
4. 4 Clove of Garlic, Sliced 
5. Fresh Squeeze of Lemon 
6. 1/3 Cup Parmesan Cheese 

Method:

• Preheat oven to 400 F. 
• Wash and chop broccoli (see first picture above). 
• In a large bowl, add broccoli, sliced garlic, EVOO, salt and pepper. Mix. 
• Bake in oven for about 20-25 min or until crispy. 
• Squeeze on the lemon and shred on the parmesan. Serve! 

Enjoy!

Recipe Adopted From Alton Brown

Roasted Butternut Squash with Sage and Honey

Like I said before, butternut squash (I was so intimidated before, too!) is SO easy to make, it's crazy! This will make a colorful side dish to any meal, or, eat it as a snack paired with low-fat cottage cheese. Never a let down either way!


Serves: 6

Ready To Eat In: 1 Hour

Wine Pairing: Chardonnay

What You Will Need:

• I Tablespoon EVOO
• Kosher Salt and Fresh Pepper
• 1 Butternut Squash
• Fresh Sage
• Honey

Method:

1. Preheat Oven to 400 F.
2. Take the biggest knife you have and place it on the butternut squash (hotdog style, or lengthwise) and pound the knife (through the squash) with something super heavy (I use a cutting board) until the squash is cut in half.
3. Scrape out seeds with a spoon.
4. Place on a baking sheet, coat and brush EVOO and sprinkle with Kosher salt and fresh pepper.
5. Bake for 50 min or until the squash is soft when you poke it with a fork
6. Let cool and scrape the flesh out of the squash and serve. 
7. Top with fresh sage, honey and serve!

Fresh, healthy and colorful!

 Great with breakfast, lunch and dinner!