Can you eat out every day and stay healthy? Let’s be Honest


The Best Place to Eat Out is at Home.

The Best Place to Eat Out is at Home.

Let’s be honest, cooking and eating at home will always be healthier than eating out, unless you are eating at a Canyon Ranch Spa under strict supervision. Restaurant food is higher in fat, sodium, carbohydrates and portion sizes because they are catering to the Standard American Diet (SAD). When 60% of U.S. Adults are either obese or overweight do you think you should be eating like the average American? That answer should be obvious. The number of times adults and children eat out is directly correlated to their degree of being overweight or obese. Parents who eat out frequently have children who eat out frequently which is a set up for childhood obesity and eating disorders that last into adulthood. (Scary, right? ) Eat at home and teach your children to eat at home.

No excuses: Preparing a meal at home takes no more time than stopping for take out food.

Eating at home is cheaper by far. Record every dime you spend on restaurant, coffee stops, and take out for one month and multiple that by 12 months and plan a nice vacation with the saving of eating at home. I think you will be surprised by how much you actually spend. Think of this as an investment in your financial and personal well being.

Fast food ideas: Continue reading

Found Treasures- Citrus Chicken with Sage

A Found Treasure from Selma’s Table. This one pot chicken meal is rich with citrus and sage. It’s perfect for a weekend meal or pop it in the oven before you go for a long walk.

Originally posted on Selma's Table:

Citrus Chicken with Sage | Selma's TableA clementine or satsuma is part of our breakfast these days, in the vain hope of keeping at bay, the season’s coughs and colds but a recent purchase of a bag of clementines yielded mouth puckering, lip curling, sour fruit that neither of us can eat. Rather than throwing them away, I have been using them in place of lemons for a similar return in acidity but with a softer more floral flavour.

Chicken and orange is a classic combination and as my eyes fell on the bowl full of sour clementines, I didn’t think twice about adding them to the chicken as I rushed to get something ready for dinner the other night. My Citrus Chicken with Sage is an easy, self saucing, one pan dish that looks after itself while you get on with other things; all it really needs is a salad to round it off.

Citrus Chicken with Sage | Selma's TableI placed all the ingredients in a…

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Pumpkin Kale Enchiladas: Fiesta Friday #38

Pumpkin Kale Enchiladas


Pumpkin Kale Enchiladas

Hello Fall produce!

You know I love summer vegetables but I’m a tad bit tired of tomatoes and zucchini so I welcome the change in seasonal produce. This recipe for pumpkin, kale, Moroccan spiced enchiladas in a feta, coconut bechamel sauce was based loosely on “Indian Enchiladas” (Fitness Magazine, Feb. 2014),which used potato and spinach with curry to create a vegetarian enchilada. In the spirit of using what’s in your refrigerator these warm, creamy, nutrient packed ‘chiladas were born. I think any warm spice combination would work, for example Indian or Moroccan. Try these with Mexican mole sauce and let me know how it goes. Continue reading

10 Things That No One Has Time For – Let’s Be Honest

I’m not buying your excuse that you don’t have time to exercise. Find a way to move every day. You don’t have to join a gym.

Take a walk on the wild side.


And bring a friend.



Here are a few examples of things you really don’t have time for. Continue reading

Found Treasures. Citrus Prawn Noodle Salad Fiesta Friday #37

I love stumbling upon great ideas and recipes and I want to share them with you my loyal readers. Watch this space for my Found Treasures! Today is the first Found Treasure-Recipe. Enjoy!

Looking for a fresh, healthy and beautiful dish to win friends and influence people? Try this lovely salad from Julianna at Foodie on Board. Continue reading

Haricots Verts l’Orange

Do you ever wake up and say, “I really feel the need to barbecue green beans”? Yay me neither. If fact I don’t really love green beans but I hate to waste them and I had a giant bag of fresh green beans and a few oranges sitting around. And voila Haricot Verts l’orange was born. Please don’t judge my terrible French or my so not sexy recipe. Hopefully my peeps at Fiesta Friday will enjoy a taste.



Wash and snap the ends from the green beans. Zest an orange. Combine orange zest, 1 fresh squeezed juice of one orange, 1 garlic glove minced, 1 tablespoon of sesame oil, 2 tablespoons of reduced sodium soy sauce, and a dash of red pepper flakes in a bowl. Toss green beans in the sauce and let sit 15 minutes or so.


Place beans in a grill basket and grill over low direct heat until lightly charred and crisp tender. Serve with grilled salmon, salad and fresh fruit.




Lime and Fresh Turmeric Salmon with Baked Lime Leaf Rice

Check out Kellie’s Turmeric Lime Salmon. Sounds delicious and easy to make. Kellie’s blog, Food to Glow is a must read. Her recipes are fresh and nutritious. I’m off to see my son the surgical intern. I think he needs mothering. Yes, internship is as bad as it sounds but he’s thriving.

Originally posted on food to glow:

turmeric and lime salmonEvery week, twice a week, I post new recipes. I have done this for about three and a half years, and I don’t think I have ever had a tweaky post of a past recipe. But, confession time: this is a re-working of an old post. A freshening up of a family favourite.

Sometimes dishes are too good to let them languish in the twisted labyrinth of one’s archives. This is such a recipe. But with a small change that makes a big difference: fresh turmeric.

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Roasted Garlic Butternut Squash Soup with Parmesan Crisps

Roasted Garlic Butternut Squash Soup

Roasted Garlic Butternut Squash Soup


I love Fall and I am lucky to live in Northern Nevada where we enjoy four seasons. Our autumn air is crisp at night but the days are still sunny and warm. Our local produce changes from tomatoes and summer squash to delicious root vegetables and winter squashes.

Winter squashes are comfort food and their deep yellow and orange flesh provides carotene, vitamin A and fiber. Their natural sweetness is enhanced by roasting. Continue reading

Smoked Salmon and Shrimp Chowder

Smoked. Salmon and Shrimp chowder

I adapted this recipe from Fine Cooking Magazine’s recipe for Smoked Salmon and Leek Chowder. Their version called for whole milk, 3 tablespoons of butter and heavy cream. Try reducing the cream and butter in most recipes to reduce the saturated fat and calories. Substitute olive oil for some of the butter to increase the healthier monounsaturated fats. Most recipes can be modified while retaining or improving the flavor profile. Continue reading

Sisterhood of the Traveling Wine Glass, Day 2, Platypus Tours

Day Two with “The sisterhood of the traveling wine glass.”

Napa Valley

We had no plans for our second day in Napa so my sister suggested a full day wine tasting tour with Platypus Wine Tours. I admit I was reluctant to spend a day with strangers on a short bus driving around Napa, but in the spirit of “the sisterhood of the traveling wine glass”, I threw caution to the wind and off we went with Platypus. As it turns out there is no safer or more pleasant way to explore the Valley than with Platypus Tours. Our tour guide and driver, Mike was delightful (with a sassy top note and a lingering finish).

I really don’t know if you can arrange to see the smaller venues on your own. I wouldn’t know where to start nor do I want to do my own research especially on a quick trip. Platypus and your driver have done all the work for you. According to Mike, he chose our venues after he got a feel for the group. Our group was apparently fun but not rowdy, thoughtful but not snobbish. Makes you wonder where the rowdy, snobs get to go. I’m glad I didn’t find out.

Our first stop was at Grgich Hills Estate in Rutherford.

Grgich was the largest winery on our tour and the tasting was in a lovely courtyard overlooking the vineyard. It is open to the public and I would recommend it to the white wine enthusiast although their Zin, Merlot and Croatian Grgic Vin were delicious as well.

Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976 when the respected French judges declared the 1973 California Chateau Montelena Chardonnay, the finest white wine in the world. Putting California on the wine map. Their Chardonnay and Fume Blanc are still made in the French style. They are delicious, complex and pair well with food.

Grgich Hills is an organic and solar-powered vineyard.

And then the real Platypus adventure began!
Hopper Creek Vineyard

Napa, Platypus Tours

Our experience at Hopper Creek Vineyard was priceless. We tasted incredible wines and were entertained and educated by charismatic Darren, our tour host. In 45 minutes with Darren I increased my wine appreciation by 100%. He was funny, irreverent, engaging and probably a wine genius. We learned to appreciate the wine with all of our senses and if you come to my house, I will show you my wine parlor tricks for dating wines and sorting out the subtle differences between blinded wines. This is a must see vineyard but only if Darren is around to entertain your senses.

Hopper Creek is a boutique six-acre Yountville vineyard that produces about 3.5 tons of Cabernet Sauvignon and Merlot per acre annually. They purchase additional premium grapes from top growers in Sonoma County to round out their portfolio with Chardonnay, Zinfandel, and Petite Syrah. You can purchase wines at the vineyard which is open for retail sales but you won’t find their wines anywhere else.

An urban winery?
St. Clair Brown Winery is a gem. They serve delicious food paired with their incredible hand-crafted wines in the middle of an outdoor urban garden. They bring beauty to the center of Napa.


St. Clair Brown Winery, makes small lot, incredible hand-crafted wines. All aspects of the wine production are conducted in their state-of-the-art facility in downtown Napa.
They make about 200 cases or less of each of the wines that they produce. Their portfolio includes: Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Rosé of Syrah, Chardonnay, Sauvignon Blanc, Pinot Grigio, and a sweet Muscat.

A must see in Napa!




Napa, Platypus Tours

Last stop Razi Winery

Courtesy of Razi

Courtesy of Razi

Courtesy of Razi

Courtesy of Razi


Razi Winery is small with a beautiful modern tasting room where the delightful owner pours generous servings of his top notch wines. The setting is relaxed and intimate. I bought two bottles of exquisite Cabernet Sauvignon that will be even better decades from now. (Translation: stupid expensive but so yummy.) I justified the cost by telling Mr. D that I will store these precious bottles until my first grandchild is born in 5-10 years. That’s my excuse and I’m sticking with it. I’m sure my sister will help me drink them when the time comes, at which time I will thank her again for suggesting Platypus Wine Tours for our perfect day together.

Be well and savor the journey. Oh and be brave and make new friends. Never drink and drive. Please drink responsibly. You knew there had to be a health lesson in here somewhere.