Recipes
TASTY FRIDAY’S
GARLIC MASHED FAUXTATOES Here is a great subsitute for mashed potatoes or just an extra way to eat veggies!! Ingredients Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth Fruit Skewers Here are these delisous and tasty fruit skewers I made on the weekend for a bridal shower. They are great for a BBQ or for kids as well. Pick your favourite fruits and explore your creative side! I made these melon ones And these berry and green grape ones Happy Snacking!![]()
Directions
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Snack Time!



TASTY FRIDAY’S
SUNDRIED TOMATO AND SPINACH SALAD

This salad is one of my favourites, it’s easy to make and delicious! I have to give credit to my brother-in-law for making this concoction of yumminess!
Basic Ingredients:
3 C spinach
1/4 C low fat feta cheese
3 sundried tomatoes
8-10 grape tomatoes, sliced
kraft olive oil sundried tomato salad dressing 3-4Tbsp; 30 cal/Tbsp


To mix it up I like to add sliced almonds for some crunch or slices of figs for a bit of a sweeter taste.

Happy Eating!
GONE GREEK
One of my new faviorite and healthy snacks is Greek yogurt! Each 6-oz cup of most Greek yogurt is fat free and has two times the protein of the leading yogurt – packed with 14-17 grams of protein per cup. It also has a thick and creamy texture to help satisfy hunger and is available in a variety of flavours. I know that Safeway and Superstore both carry rands of Greek yogurt.

Another way to “spice it up” it adding fresh berries and Granola. I also like to use Kashi cereal as a granola substitute.

TASTY FRIDAY’S
HEALTHY AND SIMPLE SUMMER PASTA SALAD
This is one of my favourite salads to make in the summer. It’s served cold so I find it refreshing! It’s so simple and quick if you’re in a rush. Start with clubhouse pasta salad spices and all you need to add is oil and vinegar for the dressing. You can also substitute vegetable oil with a healthier olive oil.

Chop your favourite vegtables. This is where you can keep it simple or get as creative as you want. I like to add water chestnuts for something different.

Then just add your pasta, I like to use whole wheat pasta for a healthier choice. Then put in the fridge and chill for 20 minutes before serving. This is also very good leftover!

HAPPY EATING!
SNACK TIME
ANTS ON A LOG Remember this snack? It’s actually simple and healthy snack that’s not just for kids. The peanut butter is a source of protein and will help curb those salty and sweet cravings! Try craisins or sunflower seeds instead of raisins for a change. SUMMER FRUIT I love summer because the fruit is so much sweeter and juicy. This is a great drink to take to a summer BBQ instead of sugar filled pop or juices. Today’s recipe is focusing on Quinoa! Quinoa is becoming more popular but many people say they are not sure what to do with it. Here is one of my favourite recipes: Greek Quinoa Salad http://www.whatscookingtv.com/mediteranean-quinoa-salad/ Happy Eating!! Summer is full of temptations such as patio food and Icy treats! Here are a few of my faviorite drinks and snacks to cut cravings Water with fresh lime or mint. Try Perriere if you like it bubbly! <!—StartFragment—> These Kale Chips were recommended to me by a client, They are a great substitute for those of you who love crunchy and salty snacks such as potato chips! Ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt Directions 1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes




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What You Need!
Make It!
Nutrition information

