Coconut Cilantro Chutney

One of my sweet 30-something nephews came over for lunch today.  We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).

I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them.  I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.

Coconut Cilantro Chutney Recipe

GreenCoriander chutney
GreenCoriander chutney
  • 3/4 c. shredded unsweetened Coconut
  • 3/4 c. fresh organic Cilantro, coarsely chopped
  • 1 small seeded organic Serrano chili,  quartered
  • 1/2 c. light coconut milk (or green tea)
  • Juice of 1/2 organic Lime
  • dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

~ āp kā khānā svādiṣṭa ho! ♥

Power Breakfast Ideas

During treatment, one of the last things you feel up to doing is thinking about what to eat. You already know it's critical that you alter your diet if you haven't yet, but to call upon mental resources to focus on cooking the right things is a challenge. I am blessed that many family members live within 1 - 10 miles of us, so three of my nieces took it upon themselves to rotate weeks and cook 2 main dishes for me (compliant with my diet), which they delivered the 3rd day after each Chemo treatment...when the side effects manifested! They made enough so that I got at least 4-5 meals out of each delivery.

Breakfast was easy once I got into the habit of shopping for the groceries I would need early in the week, (either my daughter or Jon would replenish fresh produce as we ran out), and developed a few routine favorites.

Lunch and snacks depended on what I had in the fridge or the pantry, so I was sure to stock healthy, easy to prepare foods...Sardines, organic beans, hi-fiber bread or RyeVita crackers, salsa, baby carrots, spinach, lemons (for squeezing in tea and on almost anything), almond butter, organic fruit spreads, coconut milk, homemade hummus, avocados and nuts. I'll post some ideas for these two meals soon.

Remember that you are eating to both support your immune system and to boost your energy during treatment. Spice up your food to instantly add antioxidants.

To help you develop the knack of easily creating healthy breakfasts, or for someone who may prepare them for you, I put together the Power Breakfast Guide below.  Be generous with the use of spices you like in any of these breakfasts.


Berry Oats: ¾ c. of organic oats, 1 cup blueberries, blackberries, raspberries or sliced strawberries, 1 Tbs. chopped almonds or pecans, 1 Tbs. freshly ground flax seeds, coconut or cashew milk, a sprinkle of nutritional yeast and cinnamon. Add cup of Matcha* or Sencha green tea (buy in bulk on Amazon).

*Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. Matcha is rich in nutrients, antioxidants, fiber and chlorophyll. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content

Parfait: 6oz. of organic soy or coconut yogurt, 2 Tbs. fresh ground flax meal, and 1 cup organic berries (blueberries, cherries, raspberries, blackberries, mulberries..), a slice of gluten free hi-fiber toast with a tsp. of Coconut Oil, and a cup of matcha or sencha green tea.

Jeanne's Special: One or two boiled organic hi-omega-3 eggs with 1/2 cup steamed spinach, kale or swiss chard and 1/2 cup rosemary-baked sweet potatoes, cup of green tea.

Tasty Lebanese Eggs: Poach 1 or 2 organic hi-omega-3 eggs. Mix 2 Tbs. tomato paste, dash of salt, and 1 Tbs. hot water and stir.  Finely chop 1-2 fresh organic garlic cloves and lightly sauté in 2 tsp. ev olive oil on medium low heat, until pale golden. Add tomato paste and stir. Top poached eggs with tomato mixture and sprinkle with black pepper. Serve with 1 hi-fiber piece of toast, 1 c. fresh spinach or a handful of watercress and a cup of green tea.

Mediterranean: Whole grain toast topped with 1 tsp. flax or hemp oil, 1 clove garlic crushed with a dash of salt and 1 tsp. nutritional yeast, cucumber, basil and fresh tomato slices, and a cup of green tea with dash of black pepper.

Oats n Apples: 3/4 c. Organic steel-cut oats with grated red apple (with skin), 1 Tbs. chopped almonds or walnuts, 5 - 6 organic raisins, 1 Tbs. flax seeds freshly ground, cinnamon and coconut milk.  Remember your tea!

Miso-Veggie soup: (miso, spinach, bok choy, mushrooms, tamari, scallions), and 1 slice of whole-grain rye-flax toast with almond butter, cup of green tea with dash of black pepper.

Breakfast Burrito: Fill a whole wheat or gluten-free high-fiber tortilla with 1/2 cup black beans, chopped romaine lettuce, chopped green onion, avocado slices, salsa, grated home-made Almond cheese and a chopped boiled egg.


New Yorker: Hi-fiber Rye bread or mutli-grain topped with tofu sour cream, smoked salmon, red onion and organic lemon slices, and 1/2 cup steamed green beans. Don’t forget your green tea with dash of pepper!

Tofu scramble: cook silken tofu with grated carrots and zucchini, mushrooms, spinach, garlic and a dash of cumin, or do the same with scrambled hi omega-3 eggs, and 1 slice whole grain toast topped with "better butter" (mix equal parts organic grass-fed butter/flax oil).

CheeseyToast: Toast 2 slices hi-fiber Flax Seed bread (like Udi's) topped with sliced cassein-free Almond cheese, tomato slices and a sprinkle of organic thyme. Serve with 1/2 c. steamed Spinach drizzled with olive or flax oil and a dash of salt and cinnamon. Cup of Matcha tea.


~ Be Well! ♥

Stuffed Bell Peppers x 2 - 'Big Boss' Friendly

Well, I am ready to tackle another Big Boss Oil-less Fryerrecipe. Their book includes an Italian Stuffed Pepper recipe, but I read the ingredients, and while it sounds like a pretty good combo, I am inclined to use my Mom's filling for this experiment.

I will include their filling below for those wishing to try it.  I also included methods to cook my version in a Big Boss or on the stovetop.


Hoda's Stuffed Peppers:

  • 5 large organic Bell Peppers, variety of colors
  • 1 c. cooked Wild and Brown Rice, raw if you're cooking on stovetop (cook rice in broth or green tea)
  • 3/4 lb. grnd. organic grass-fed Beef, Lamb or free-range ground Chicken
  • 5 Tbs. organic Tomato sauce
  • 1 1/2 tsp. Allspice
  • 1 tsp. Cinnamon
  • 1/2 tsp. Black pepper
  • 1 tsp. Sea Salt
  • 3 Tbs. Extra Virgin Olive Oil
  • 1 c. organic Yellow Onion, chopped
  • 1/4 c. fresh organic Parsley, chopped
  • 3 Tbs. fresh organic Mint, chopped (or 2 tsp. dry)
  • 2 organic Tomatoes, sliced (for bottom of pot)


  • 1 c. organic Tomato sauce
  • 1 + c. Hot Water
  • 2 tsp. Salt, 1 tsp. Allspice, 1 tsp. Cinnamon

1. For Stove Top Cooking:

Do not cook rice.  Mix all ingredients together with 5 Tbs. of tomato sauce, reserving the 1 cup for pot.  Place tomato rounds in bottom of pot to prevent peppers from sticking.

Stuff peppers to within 1/2" from top, and place snug side by side in a large pot, so they support each other.

Mix 1 c. tomato sauce, spices and hot water.   Pour around peppers and add enough hot water to reach within 1 inch of pepper tops.  Scoop 2 Tbs. broth into each pepper to help rice cook.

Raw Stuffed Peppers in sauce 2014
Raw Stuffed Peppers in sauce 2014

Bring to a boil over medium high, then turn to low and simmer for 35 - 45 minutes or until rice is cooked.

2.  Big Boss Recipe:

  • 5 organic Bell Peppers, variety of colors
  • 1 c. cooked Brown Rice
  • 3/4 lb. grnd organic grass-fed Beef or Turkey
  • 1 Tbs. Extra Virgin Olive Oil
  • 1 small Onion, chopped
  • 2 cloves organic Garlic, chopped
  • 1 Tbs. dried Oregano
  • 1/2 Tbs. dried Basil
  • 1 Tbs. fresh organic Parsley, chopped
  • 1 c. plus 5 Tbs. organic Tomato Sauce

Saute ground beef in med saucepan over medium heat until brown.

Cut tops off peppers, dice the tops and set aside. Remove seeds and membranes from pepper cavities. When beef is browned drain grease and place meat in a bowl.

In same pan add olive oil. Wait 1 minute and add onions, garlic and chopped pepper tops.  Saute for 2 minutes.  Add oregano, basil and stir 1 minute longer. Return meat to pan and add 1 c. tomato sauce. Stir well.

In a large bowl, combine meat mixture and 1 c. cooked rice. Stir well. Stuff peppers with filling.

Spray lower rack of Big Boss oven with cooking oil. Arrange peppers on rack. Top each with 1 Tb.s of tomato sauce.

Cook at 350º F for 30 minutes.

Stuffed Peppers 2014.jpg

"What's that Chip Doing in My Carrots?" asked Chia

No, not a potato chip, not a wood chip, and not a chip on my shoulder...  it's a Chocolate Chip! And why shouldn't you toss a few in with your carrots? After all they are both high on our antioxidant list and they both start with the letter 'C'.

I promised you a few Chia Seed recipes, so here's a recipe I modified to include that miraculous little seed..Wait that makes 3 'C' words!

Chia Carrot Chocolate Gluten Free Muffins

  • 3 c. gluten free All-Purpose Baking Flour (I like Pamela’s)
  • 1 Tbs. Baking powder
  • 1 Tbs. Baking soda
  • 1 tsp. Xantham gum
  • 11/2 tsp Sea Salt
  • 1 Tbs. ground Cinnamon
  • 2 tsp. ground Ginger
  • ½ tsp. ground Nutmeg
  • 1 Tbs. Chia Seeds
  • 2/3 c. virgin Coconut Oil
  • 1 c. Agave nectar (or Xylitol sweetened maple syrup)
  • 1 c. Rice Milk
  • 1 Tbs. pure Vanilla extract
  • 1/2 c. hot Water
  • 3 c. shredded organic Carrots
  • ¾ c. mini Dark Chocolate Chips

Preheat oven to 325º F. Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together all the dry ingredients

Add oil, agave, rice milk, and vanilla the dry ingredients. Stir until the batter is thick. Add hot water_ continue mixing until batter is smooth.  Using a spatula, fold in carrots and chips until evenly distributed.

Poor 1/3 cup batter into each prepared cup.  Bake on center rack 25 minutes, rotate 180º after 14 minutes.

Cupcakes should bounce back slightly when pressed. Let stand for 20 minutes, transfer to wire rack to cool.

Store in airtight container in fridge for up to 3 days.

~ To your health!

When Fish Meets Spicy Red Sauce

I try to have a package of frozen, wild-caught Cod from Trader Joe's in my freezer at all times.  Fish is a favorite protein of mine, and hopefully of yours!  It's versatile, cooks quicker than other meats and is oh soo good for you. Herein lies one of my favorite fish toppings. The wonderful omega oils in the fish and the high antioxidant content of cooked tomatoes blend in a wonderful nutrition-filled dish.

It's quick and easy to boot.

This recipe can be made with Salmon or Snapper (not farm raised) if you prefer.

Cod in Spicy Red Sauce

  • 2 Tbs. virgin Olive Oil
  • 1/3 c. finely chopped organic Onion
  • 1 Garlic clove, minced
  • 1 Shallot, minced
  • 3 c. canned organic Plum Tomatoes, drained, seeded and coarsely chopped
  • 1/2 c. chopped Green Olives
  • 3 Tbs. organic Tomato Paste
  • 1 tsp. Thyme
  • ¼ tsp. ground Fennel
  • 1/8 tsp. Cayenne Pepper
  • 2 Tbs. minced organic Parsley
  • Sea Salt and pepper to taste
  • 6  6-oz. cold water Cod filets
  • Cilantro leaves for garnish (opt.)

Preheat oven to 425º F.

Heat the oil in a heavy saucepan over medium heat.  Cook onions, garlic and shallot until soft but not brown.

Add remaining ingredients, stir to blend, and then simmer for 10 minutes on medium low.  Taste and adjust seasoning.

Lightly oil a baking dish large enough to accommodate the fish in a single layer.  Arrange filets in the dish.  Pour sauce over fish and bake for 15 – 20 mins.  or until fish is no longer translucent and the sauce is bubbling.


Serve w whole wheat couscous, wild rice, or whole grain pasta and a vegetable.

~ Sahtein! ♥

Beating Cancer with Nutrition

Below are a couple of pages from Dr. Patrick Quillin's book "Beating Cancer with Nutrition" to aid in motivating you to take care of yourselves now, BEFORE you have a 'reason' to.

If you feel you can't get all the recommended foods in your diet, then high-quality supplements can help.  I am happy to refer you to the brands made by reputable companies, known for the purity of their products, some of whom were recommended to me by the Complimentary practitioners I consulted with.

Please take the time to read this excerpt (since it took me two days to type out :)), and let me know if there is ANY way I can be helpful.


For the past 10 years, Dr. Patrick Quillin has served as the Director of Nutrition for Cancer Treatment Centers of America. He is an internationally respected expert in the area of nutrition and cancer. He has earned his bachelor's, Master's and doctorate degrees in nutrition and is a registered and licensed dietitian ( RD & LD) and Certified Nutrition Specialist (CNS) with the American College of Nutrition.

Starve the Cancer

Cancer is a sugar-feeder.  The scientists call it an “obligate glucose metabolizer”. You can slow cancer growth by lowering the amount of fuel available to the tumor cells.  Americans have become humming birds in their constant consumption of sweet fluids and foods.  The resulting constant high blood glucose levels yield many diseases, including cancer, diabetes, heart disease, hypertension, and yeast infections. Trying to beat cancer while eating a diet that constantly raises blood glucoseis like trying to put out a forest fire while someone nearby is throwing gasoline on the trees.

sugar cubes
sugar cubes

Stop eating sugar. Eat very few sweet foods, including high glycemic fruits. Begin an exercise program to burn blood glucose down to a manageable level.  Your cancer is not going to be happy as you begin to starve it.  You will develop cravings worse than you currently have.  Ignore them and push through the discomfort.

Make fish and colorful vegetables the staples of your diet.  Eat small amounts of fresh fruit…(Berries, apples, pears, peaches) at a mixed meal, which will blunt the rises in blood glucose. Use cinnamon liberally, since it helps to stabilize blood glucose.  Take supplements of chromium and magnesium. I have yet to see a cancer patient beat the disease who continued to load up on the average amount of sugar in our diet, which is 140 pounds per year per person.


Avoid Malnutrition

Cancer is a wasting disease.  Over 40% of cancer patients actually die from malnutrition, not from cancer. Cancer generates chemicals that lower appetite while increasing calorie needs. The net effect is that many cancer patients begin to lose weight. You cannot fight a life-threatening disease while malnourished. You need all the proper nutrition you can get to feed your immune system, which is your army assigned to killing the cancer cells.  The backbone of the immune system is protein.

If you cannot eat solid foods, then try the high protein shakes.


While chemotherapy and radiation can kill cancer cells, these therapies are general toxins against your body cells also. A well –nourished cancer patient can protect healthy cells against the toxic effects of chemo and radiation, thus making cancer cells more vulnerable to the medicine.  Proper nutrition can make chemo and radiation more of selective toxin against the cancer and less damaging to the patient. (It's during this phase that you should consider supplements that support your body, and enhance the drugs' effectiveness).

Turbocharge Your Immune System

Your immune system consists fo 20 trillion cells that compose your police force and garbage collectors.  The immune system is responsible for killing the bad guys, any cells that are not participating in the processes of your body, including cancer, yeast, bacteria, virus, and dead cells. “Kill the bad guys and take out the trash,” That is what your immune system is supposed to do.  But since you have cancer, something is wrong with your immune system; usually either stress, toxic burden, or malnutrition.

Eat well and take professionally designed nutrition supplements. Lower you stress levels.  Use guided imagery to imagine your immune cells like sharks gobbling up the cancer cells. This technique REALLY WORKS!! Detoxify your body. The average American has 1,000 times more heavy toxic metals than our primitive ancestors before the dawning of the industrial age. Toxins shut down the ability of the immune system to mount a good battle against cancer cells.

As your cells divide billions of times daily, mistake cells are the inevitable consequence.  These mistake cells sometimes grow into cancer cells, which your immune system is programmed to gobble up like Pac Man. The average adult gets 6 bouts of cancer in a lifetime, yet only 42% of Americans will end up in a cancer hospital.  The other 58% had a respectable immune system, which protected them.

Nutrition products that have demonstrated an ability to bolster immune function include; colostrums extracts, whey extracts, aloe extracts, mushroom extracts (Maitake, AHCC [Immpower]), yeast cell wall extracts (1,3 beta glucan), IP-6 (phytic acid), ImmKine, and Essiac tea.

The Healing Power of Whole Foods

It is amazing how simple the answer to cancer can be. Our brilliant researchers have spent 33 years and $50 billion of your tax dollars wrestling with the complex issue of curing cancer.  Yet Nature has been solving the dilemma for thousands of years. All of us get cancer all of the time, yet magical ingredients in whole food diet are there to help the body beat cancer.  Ellagic acid from berriesinduces “suicide” in the cancer cells.  Lycopenes from tomatoes help to suppress cancer growth.  Genistein in soy, glutathione in green leafy vegetables, and S-allyl cysteine in garlic are examples of the new scientifically-validated cancer fighters of the 21st century.

You don’t have to wait 7 years while some drug company goes through $800 million drug approval process, nor for FDA approval, nor for a doctor’s prescription for some drug that has many toxic side effects and costs thousands of dollars each month. These miracle anti-cancer agents are waiting patiently at your nearby grocery store and health food store.

Herbal Medicine

There are thousands of herbs that have been used for thousands of years to treat cancer. None are guaranteed cures for all cancers, but many are non-toxic boosters of immune function and detoxification pathways. If you want the basic herb that all cancer patients should be using daily, then start with garlic--  as a food, seasoning, and/or pill supplement.


Many other herbs that merit attention are: Atragalus, Echinacea, goldenseal, licorice, ginseng, ginkgo, ginger, Rhodiola rosea and cat’s claw are on the hit parade of herbs to help you toward recovery from cancer. Work with a professional who can help guide you toward the herbs best for your disease, your therapy, your wallet and your stomach tolerances.

Healthy Fats

While too much fat and the wrong kind of fat have been killing millions of Americans for the past 50years, we are now finding a new form of fat malnutrition: deficiencies of the essential fats. Fish oil, borage or primrose oil, flax oil, conjugated linoleic acid, and shark liver oil are all fats that can help you beat cancer.  For a simple starter, begin taking a few capsules of fish oil daily, preferably basic cod liver oil with all the good Vitamin A and D intact. You can also make a delicious, healthy Italian dressing by using flax oil, olive oil, water, vinegar, and some seasonings.

Healthy fats line the cell membranes and help to lower blood glucose by making insulin more effective. Healthy fat make the immune cells more likely to recognize and destroy cancer cells.

Order the Book here.

~ Be Well. ♥

Non-Dairy Fruity Parfait

Blueberries, out star Anti-oxidant filled fruit, so fun to cook with.

Avocados... another super-anti-oxidant fruit, lends its creaminess to this parfait recipe that I adapted to be non-dairy and no-sugar (unless you choose to use honey).

Avocado-Blueberry Parfait

1 lime                                                     1 avocado 1 c. silken tofu,                                       3 Tbs. honey (or 3 packets Stevia) 1 c. fresh blueberries                             1 tsp. orange blossom water * 2 Tbs. Xylitol                                           2 tsp. water

1 Tbs. finely chopped mint leaves 4 sprigs for Garnish

Zest the lime.  Squeeze the juice and set both aside.

Combine avocado, tofu, Stevia or honey, lime juice, and zest in the bowl of a food processor fitted with metal blade.  Pulse about 10 times.  Scrape down sides of the bowl , and process for about 2 minutes, until tofu is smooth.  Chill while preparing the rest.

Place 1 Tbs Xylitol, 2 tsp. water and orange blossom water (or honey) in small pot over medium-low heat. Bring to a simmer. Add the blueberries.  Toss to coat and remove from heat.

Add chopped mint to the avocado mixture and stir.

Divide a third of the blueberries in the bottoms of 4 parfait or dessert dishes. Dollop with half of the avocado mixture. Top with another third of the blueberries, followed by the remaining avocado mixture. Top with the remaining blueberries. Garnish with the mint sprigs.

~ In Good Health!

   * Orange Blossom water is a must if you are into syrup laden desserts.  It is the flavor that gives Middle Eastern Baklawa (not Greek Baklava which uses honey) its distinct flavor.  We place 2 - 3 drops in our water glasses for a refreshing flavor.

Preview of Summer - My Fave Fruit Crisp

Summer is around the corner...

Peaches and Blueberries are on our Yes Foods list, with a Glycemic Index of 30 per average peach and 33 per cup of blueberries, they're well below the 55 threshold.  There isn't quite anything like cooked sweet peaches served hot with cinnamon.  Those two flavors were made for each other.

Heating blueberries seems to explode their flavor, so let's toss those two together with a little topping and bake 'em up for dessert.

Blueberry-Peach Crisp

6-7  ripe Peaches, sliced                                        1 c. organic Blueberries 2-3 Tbs. Arrowroot or Potato Starch                      1/2 c. organic Rolled Oats 1/3 c. Sorghum flour (or Brown rice flour)              1/2 c. Almond flour 1/3 c. Brown Sugar (or Coconut Palm)                   1/4 c. Xylitol (3 tsp. Stevia) 1 tsp. organic Cinnamon                                        1/2 tsp. Sea Salt 1/2 tsp. Baking Powder                                           6 Tbs. cold Coconut Oil 1 tsp. Vanilla extract                                               1 - 2 Tbs Lemon Juice 1/2 c. pecans (opt.) Preheat oven to 350º (175º C).

  1. Mix the vanilla and lemon juice into the peaches (use less if the peaches are very juicy)
  2. Mix in arrowroot/potato starch to thicken a bit and set aside
  3. Mix together the sugars, oats, flours, cinnamon, salt, and baking powder and blend well with a whisk or fork
  4. Add the cold coconut oil and work with your hands to until it's crumbly
  5. Add nuts and mix
  6. Sprinkle liberally over the peaches
  7. Bake for about 40 minutes.
  8. Let it cool for a while after you take it out so the juices firm up

Enjoy warm with a scoop of non-dairy ice cream!

~ Bon Apetit!

Make it Colorful!

Breakfast Buzz

The best possible plate of food is a ColorFULL one.  The more the colors (and I don't mean food coloring sneaky peak) the better for you.

I posted a Breakfast Idea that included vegetables a few days ago, and mentioned that in Mediterranean countries the lack of fresh veggies at the table is unheard of.  Tomatoes, cucumber, fresh mint, parsley, olives, radish, and yes, even pickles are a common feature.

Since I am off dairy completely(with the exception of Whey Protein which has anti-tumor benefit), I eat Rice or Almond Cheese.

To the right is the yummy and healthy Flour-less Flaxseed Pancake!  I sprinkled mine with cinnamon (anti-oxidant power) and Stevia.

My big bunch of Dandelion greens called me this morning, and they are so good wrapped around an Olive and stuffed in a pita bite that I happily included them on my plate.

Fresh Tomatoes sprinkled with dried mint (I make my own), and half an Avocado with salsa and lemon juice (more anti-oxidant power).

Here's a tip..

Bright and vividly colored vegetables—such as the ones used in salads and salsas—are rich in carotenoids, powerful plant pigments that reduce your risk of cancer, heart disease, and cataracts. But here's a little-known secret: To fully benefit from these disease-fighting compounds, you need to eat them with fat. In fact, Ohio State University researchers found that people who ate a salad topped with half an avocado absorbed five to 10 times more beta-carotene and lutein—carotenoids found in carrots and spinach, respectively—than those who had salads sans the fatty fruit. And eating avocado with salsa boosted the absorption of lycopene—a carotenoid in tomatoes—by almost five times.

"Fatty acids are needed to help carotenoids dissolve in the intestines," says lead study author Steve Schwartz, Ph.D. "These lipids are also an essential part of creating lipoproteins, which transport the carotenoids in the bloodstream."

~ Ye-haw!

Heirloom Tomato Salad with Mint

Nothing is as refreshing to me as the flavors of fresh, vine-ripe tomatoes and freshly chopped mint. Add a drizzle of virgin olive oil and a light sprinkle of salt... and you're done! Well, this recipe adds two B's to raise the taste-bud orgy...basil and balsamic vinegar.

3 Tbs. Balsamic vinegar 1 Tbs. extra virgin Olive oil 3 lbs. mixed organic heirloom Tomatoes, firm 3 Tbs. fresh organic Mint, chopped 3 Tbs. fresh organic Basil, chopped Salt and cracked black pepper Shredded rice or almond cheese (if you can eat dairy, use Asiago shavings)

In a small bowl, mix/whisk together oil and vinegar.

Rinse and core tomatoes, and slice 1/3" thick. Arrange on a platter in layers drizzling dressing over tomatoes and sprinkle mint, basil, salt, pepper and cheese evenly over each layer.

Cover and chill at least 30 minutes or up to 4 hours.

~ Cheers!

'Curl up with a Book' Dairy Free Hot Chocolate

Yes, there are treats we can have on this diet!  Just gotta stay in the guidelines... :o) If you want a sweeter version you may add 2 tsp. Xylitol or a packet of Stevia.

  • 1 can unsweetened Coconut or Almond Milk
  • 1-1/4 oz. finely chopped Dark Chocolate (75% cocoa+)

Heat milk in small pot until hot - not boiling.  Add chocolate and stir until it is completely melted.  Sprinkle with Cinnamon. (opt.)

~ Yum!

Egg, Veggie and Complex Carb Breakfast

Breakfast idea 1

Egg n Veggie

Here is an example of a healthy and tasty breakfast that follows the breast cancer diet guidelines: no dairy, no sugar, no simple carbohydrates and healthy omega3 fats.  Aim to make 1/2 your plate full of color (veggies), 1/4 protein and 1/4 complex carb.

Spinach cooked with a smattering of onions and seasoned with black pepper, salt, a touch of allspice and dry mint. I sprinkle probiotics on two of my meals to get 1/4 tsp a day.  Our tummy needs help processing foods properly many months after treatment.

Sprinkle a little black pepper or squeeze lemon in your green tea (4 -5 cups a day) to explode the antioxidant benefits! Also, freshly ground flax seeds sprinkled on your cereal or on foods is highly beneficial... per our list of Fantastic Foods.

Coconut oil has become my bread spread of choice.  Recent studies are astounding on the benefits of coconut oil.  Click here for more info.

~ Bon Appetit!