First Ever Zucchini Pasta

I made my first ever batch of zucchini pasta and loved i!

What’s been holding me back? The contraption to make the zucchini into long julienne strips. I found a great device called a julienne peeler. I found out about it online one day…shoot I forget from where!

There is another device called a spirooli where you stick the zucchini on a machine and crank a handle. That makes really cool pasta curls but I haven’t bothered to get one yet. I will stick with this peeler (made by Zlyss) for now.

Anyway, here is the little device and the bowl of pasta.


The secret to zucchini pasta is making a great sauce. Thank you to Fat2FitonFruit (Youtube) for your terrific chili sauce recipe. Tomatoes, dates, and chili pepper…blended into deliciousness!

Veggie Fit for the Week

Since Jan. 2, I’ve been juicing every morning.

Let me tell you…there is nothing that tastes as good as fresh veggie/fruit juice. What a great way to start the day.

Today, I decided to get ready for the week by cleaning/chopping veggies instead of doing that in the morning.

Here’s what I prepared:

6 bunches celery, 12 cucumbers, 3 bags of carrots, 1 bunch of swiss card, 8 beets plus the greens, 3 green peppers, 4 red peppers, 4 apples, 3 oranges, 1 lemon, 1 grapefruit, 1 small bunch of broccoli and a few clumps of cauliflower. Check it out!


Pure Goodness in a Glass

If you have never juiced your own vegetables and fruit…you just haven’t experienced true taste.

I started my morning with a glass of fresh juice, made from my juicer. I juiced cucumber, celery, apple and beet. So good.

SONY DSCThe reason I make veggie/fruit juice is because of the health benefits.

Juice is liquid, so the nutrients (vitamins, minerals, antioxidants, phytochemicals and more) pass through your digestive system into your blood quickly.

Why is that good? Because then all those good things get to your cells, helping to nourish you as well as cleanse you.

Am I worried about the sugar? Nah!

There is nothing wrong with natural fruit sugar…as long as my blood is not clogged up with excess fat. If I eat a low-fat diet (less than 10% fat) any sugar in my blood will pass through the artery walls and get to my cells quickly.

Fresh juice will leave you feeling vibrant (as long as you’re not eating junk in your diet too).

Takes too long? Nah!

I took 35 minutes this morning and made juice for my family and me. And enough to take two big jars to work. WAY better than a coffee!


Spinach-Banana and Cranberry Smoothie

I make smoothies daily, at least 5-6 mornings of the week. Once in a while I take a picture.

Today’s includes water, a few handful of spinach leaves, three bananas and one frozen banana, a pear, and a handful of cranberries.


One of the newsletters I receive from Victoria Boutenko from her Greens Smoothies Blog included a reminder about the value of cranberries.

I knew cranberries were good for you, but it never occurred to me to buy fresh cranberries to use in a smoothie! I took her advice and bought a few extra bags for the freezer. Now I’ll have in season, fresh cranberries even when they are out of season!

Pomegranate Passion Salad

I’ve made an amazing discovery! Not the first person to discover this, but still….a major discovery for me.

Pomegranates are my new passion!

Pomegranates will now be a regular staple in my house because my hubby figured out how to get all the seeds out EASILY and without the hassle. Well, to be honest…he didn’t figure it out on his own it…he found a video on Youtube. Check it out…only 4.5 minutes.

How to de-seed Pomegranates Quickly with No Mess

Once all the seeds were out, I couldn’t believe how many were packed in that piece of fruit!



I used the succulently delicious seeds in a salad I made last night.

The salad had mixed greens, peppers, bean sprouts, avocado and a sprinkling of pomegranate seeds. Pretty healthy salad, right?

What about the dressing? I really try to avoid oil, as it is a fractured, processed food with little nutritional value and adds unnecessary fat into the diet. So, I look for fruit to blend.

I blended three mandarin oranges, a few grape tomatoes and a bit of minced ginger. Simple, tasty, and adds moisture to the salad.


Give these little red seeds a try…you’ll be surprised at the tasty sensation.