Spicy Chili Lime Kale Salad

Hi guys! ¬†I’m back to blogging again. Oh, how I’ve missed you! Things got pretty hectic in my life and I just couldn’t find the time to post, but my days are organized now so that I’m able to blog on a regular basis and boy am I one happy girl. ūüôā

Alrighty, since you’ve heard a little bit of my chit chat let’s just get down to business with this recipe. ¬†First, let me tell you that I came up with this recipe by accident but boy is it delicious, filling, healthy & simple to make. For this recipe you will need the following:


2-3 cups of Kale (or as much as you would like)
2 Tbspns McCormick Perfect Pinch vegetable seasoning
1/2 c Dried cranberries
1/4 c Planters Chili Lime peanuts
1/2 c of celery
1/2 c bean sprouts (optional)
Kraft Asian Sesame Salad dressing

1. Steam the kale for about 10 ¬†– 15 min. Once the kale starts wilting from the steam (maybe about 10 min in) add about 1 tablespoon of McCormick’s Perfect Pinch vegetable seasoning, stir and continue to steam kale for about 2 – 5 more min.
2. While kale is steaming start chopping the celery.
3. Once the kale is lightly wilted transfer it to a bowl.
3. Add the chopped celery, dried cranberries and the chili lime peanuts. Add a pinch of vegetable seasoning if you prefer.
4. Mix all the ingredients together and add the Kraft Asian Sesame salad dressing & enjoy.

I absolutely LOVE kale but can’t stand eating it raw. Eww….Yuck! So for me lightly steaming my kale allows me to enjoy a kale salad w/o the taste of raw kale. Lol…Just make sure that when you steam your kale that it’s not too wilted for the salad. ¬†The beauty of this dish is that you can let your kale cool before adding the dry ingredients or enjoy this salad with the kale being warm. I chose to eat my kale salad warm and it was sure good! ūüôā

Well, I hope you like this easy and simple kale recipe. Let me know how yours turns out. ūüôā

From me to you with love, 


Have A Drink On Me

Umm….It’s that time of the year.¬†Can you smell the aroma of fall in the air? Well, if not, this beverage will sure¬†get your senses going. Hot and delicious,¬†many people can’t wait to run to Starbucks to get this soothing beverage during this time. What am I talking about?¬† I’m¬†talking about¬†Apple Caramel Cider.

Many versions of this recipe are floating around but I’m going to give¬†you an easy and simple way to make it that will surely please your tastebuds. Let me know how you like it.

Apple Caramel Cider

caramel apple cider


  • 8 cups apple cider or juice
  • 1 cup caramel flavoring syrup
  • 1 teaspoon of vanilla extract¬†
  • 2 cinnamon sticks (3 inches)
  • 1 tablespoon whole allspice
  • Whipped cream, caramel ice cream topping and cinnamon sticks (3 inches), optional


  • In a 3-qt. slow cooker, combine the apple cider, vanilla extract¬†&¬†caramel syrup.
  • Cover and cook on¬†medium heat for about 10 minutes¬†or until thoroughly heated.¬† Pour cider into mugs; garnish with whipped cream, caramel topping and cinnamon sticks if desired. Makes about 12 servings.

Ok my friends. Enjoy this sweet treat.

Until next time,


Curried Coconut Pumpkin Soup

Ok,¬†stay calm!¬† Yes, it’s delicious, healthy and¬†it has pumpkin in it.¬†Perfect for this season. Not to mention the health benefits of coconut.¬†This has got to be one of my favorite recipes yet!¬†And, I am so excited to bring it to you because I think you will like it just as much as I do.¬† Are¬†you ready for one of the most delicious, healthy¬†and¬†filling dishes you’ll probably ever¬†eat with pumpkin?¬† Ok…well, here it is….

Curried Coconut Pumpkin Soup


  • (Optional) 2 cups shredded chicken breast
  • 1 cup cooked brown or wild rice (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup roughly chopped shallots
  • 2 teaspoons fresh ginger
  • 2 stalks lemongrass, tender inner stalks only, coarsely chopped
  • ¬Ĺ teaspoon garlic chili sauce or 1 teaspoon Sriracha
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 teaspoons mild curry powder
  • 4 cups low sodium chicken broth
  • 1 15 ounce can pumpkin puree, not pie filling
  • 3 cans light coconut milk
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • ¬ľ cup dark brown sugar
  • 6 ounces baby arugula or spinach, long stems removed
  • ¬Ĺ cup finely chopped fresh basil
  • For the garnish:
  • 1 medium avocado, thinly sliced (keep from browning by sprinkling with a bit of lemon juice)
  • 2 green onion, thinly sliced
  • ¬ľ cup finely chopped fresh cilantro
  1. Heat olive oil in a large pot over medium heat. Add shallots and cook until tender, about 8-10 minutes, stirring occasionally. Add fresh ginger, lemongrass, garlic chili sauce, coriander, cumin, and curry powder and cook another 30 seconds or until aromatic.
  2. Add chicken broth and canned pumpkin and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Let cool slightly and blend with an immersion blender or in a regular blender until smooth. If using a regular blender, return to pot and turn heat back to medium. Add coconut milk, fish sauce, lime juice and brown sugar and return to a low simmer. Add spinach (or arugula) and fresh basil and remove from heat.
  4. To serve, place approximately ¬ľ-1/3 cup chicken(optional) in each of 6 shallow serving bowls. Ladle soup into bowls and place approximately ¬ľ cup rice (optional)¬†in the center. Arrange avocado decoratively on one side of the rice and sprinkle each serving with cilantro and sliced green onions. Serve – and expect your guest to love you.

Recipe courtesy of thecafesucrefarine.com

From Me To You With Love,


Just in time for Fall – Quinoa Salad with Butternut Squash

Hello Ladies and Gents,

Well, I have a new recipe for you to try¬†and I am¬†so excited about this one because it’s healthy and it has a few of my favorite foods mixed together – quinoa and cranberries (ummm yum). ūüôā¬† With the autumn season here, it can easily become one of those comforts food you will not feel guilty about eating and you can’t beat that. Enjoy.

Quinoa Salad with Butternut Squash



1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Olive oil
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas

Citrus Honey Dressing:

Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste


1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.

2. While the butternut squash is roasting cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper to taste.

Note: You can use agave instead of the honey to make a vegan salad.

I hope you enjoy this delightful dish. Recipe courtesy of twopeasandtheirpod.com

As always, From Me To You with Love,


Healthy Summer Bites

Caramelized Onion Walnut Pizza w / Apples

Summer means entertaining with friends and enjoying good food.¬† We all know the urge we can get when we’re with our friends to eat things we said we weren’t going to eat in order to have a slim figure.¬† Well, here’s one food that is filling and that I truly enjoy.¬† A spin off the old favorite food of almost everyone¬†in the world.¬† What is it?¬† Pizza!¬†¬† Here’s how to make a healthy and delicious summer snack that won’t leave you feeling guilty.

 apple walnut pizza

2 Tablespoons margarine or butter
4 medium onions, thinly sliced
2 teaspoons sugar
1 10 ounce package refrigerated pizza dough or Boboli (whole wheat)
1/2  Cups of gorgonzola cheese
1/2 Cup of walnut pieces

1.     In a large saucepan melt margarine or butter. Add onions. Cover and cook over medium-low heat about 15 minutes or until onions are tender and golden, stirring occasionally. Sprinkle sugar over onions. Cook, uncovered, for 10 to 15 minutes more or until browned, stirring occasionally.

2.     Lightly grease an 11 to 13 inch pizza pan. Unroll pizza dough (if refrigerated) and transfer to greased pan, pressing dough out with your hands. Build up edges slightly.  Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned. For already made pizza dough, add to a lightly non-stick sprayed pizza pan.

3.¬†¬†¬†¬†¬†For refrigerated dough, spread cheese evenly over hot crust. Top with apples, onions,¬†walnut pieces and more cheese. Bake for 10 to 15 minutes more or until heated through. For already made pizza dough, brush a little bit of melted butter or margarine on pizza dough, add onions, apples, walnuts and cheese.¬† To give your pizza little kick you can also add your favorite chutney or jam, instead of a little melted butter. ¬†My recommendation would be Stonewall Kitchen’s – Fig and Raisin Chutney but watch the sugar content.

Ok, now that you have your pizza done, enjoy solo or with your friends and tell me how you like it.

P.S. There are different variations to make this pizza to your liking. You can add figs, pears,  goat cheese, feta or blue cheese instead of Gorgonzola. Whatever you decide, enjoy!

From Me To You With Love,