I'm ending this year with an incredible snack you can serve at your New Years Eve or Day celebration. It is AVOCADO CHIPS.  I fell in love with these because they are definitely KETO friendly and I watch my sugar and carb intake.  They are easy and loaded with healthy fats from the avocado and great with salsa and/or hummus.  You can eliminate the parmesan cheese if you don't do dairy.  It's not totally necessary.  I am having people over on the 11th of January for a singing bowl, reiki, meditation, card reading celebration in my backyard also hosted by 2 talented friends who are going to direct the event.  I'm going to make some awesome foods to feed people.  It's time folks to really get serious, if you're not already, about good nutrition and being consistent about it.  Bless all of you and have a Happy and Healthy New Year.  Keep your animals safe.

                 AVOCADO CHIPS

1 large ripe Avocado, mashed
3/4 cup Parmesan Cheese (for Vegans the alternative or leave it out if desired)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes (optional)
1 teaspoon Lemon Juice
1/2 teaspoon Garlic Powder
Salt and Pepper to taste

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1. Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash Avocado with a fork until smooth. Stir in Parmesan, Lemon Juice, Garlic Powder, Red Pepper Flakes (optional) and Italian seasoning. Season with Salt and Pepper.
   
2. Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.  These are unbelievable.  Try it and I bet you'll make them often.

Wow!!! I can't believe it.  I am actually submitting my 100th Tip of the Day.  What a milestone.  I am committed to helping people attain a high level of health through living a healthy lifestyle.  It is so important to feed our bodies with respect.  It is the only one we have.  Because of the holidays and wanting to fit in, I went off my regimen and ate sugar and high carb treats.  It is a lesson that repeats itself in my life.  Because of this "food" I felt horrible, low self esteem, gloom and doom and depressed.  This is how it affects me.  My body is pure and going off my lifestyle to be like others I have been celebrating with came at a high price.  I'm back on track and feeling a heck of a lot better.  Today I am offering a Vegan delight that I make for family, friends and clients.  Please believe me when I say that I don't fault anyone for what they eat.  I'm not anyone's judge and jury.  I give information so people hopefully will make good choices for themselves.  I wish you blessings and the best of health.  

      VEGAN SAUSAGE WITH LENTILS

1 Sweet Onion, chopped
2 Carrots, chopped fine
3 cloves Garlic, sliced thin
4 Tablespoons Extra Virgin Olive Oil, divided
1 Tablespoon minced Fresh Rosemary
1 Tablespoon Tomato Paste
3 cups Vegetable Broth
1/4 cup Red Wine, Cabernet
2 Tablespoons Braggs Liquid Aminos
1 cup Brown Lentils
2 cups roasted Butternut Squash
1 Bay Leaf
1 pound Vegan Sausage (mild or hot)
1/2 cup chopped Cilantro Leaves

1)  Preheat the oven to 400 degrees.  Cut the Butternut Squash into small cubes.  Toss them in a bowl with 2 Tablespoons Extra Virgin Olive Oil.  Place in the oven and roast for 30 minutes.  Remove and set aside.
2)  In a large skillet over medium heat add 2 Tablespoons of Olive Oil.  When the oil is hot, add the Onion and Carrots and cook until soft, about 10 minutes.  Add the Garlic, stir and cook for 1 minute, not allowing Garlic to brown.  Add the Vegetable Broth, Red Wine, Braggs, Rosemary, Bay Leaf and Tomato Paste.  Stir until combined.  Raise the heat to high and add the Lentils. 
3)  Slice the Vegan Sausage (mild or hot) in thin slices and add to the skillet.  Reduce the heat to simmer and cook for 30 minutes until the Lentils are soft but hold their shape.  Add the Roasted Butternut Squash.  Cook for 5 minutes and turn off the heat.  Add the Cilantro and serve.   Enjoy!!

Hi everyone.  Blessings to all of you.  I realized today that I skipped Tip of the Day #95 and need to correct that.  So, today I am featuring a Vegan dish which is incredible called BLACK BEAN AND QUINOA BOWL.  I have a client that I visit on Wednesdays and do batch cooking.  She has this so often because it is a perfect protein which means the mixture of the high protein grain quinoa and the legume black beans are combined in one dish.  Quinoa is one of the oldest grains on the planet and very high in protein.  The flavors are very sophisticated since many of the ingredients are roasted which kicks it up a notch (as Emeril Lagasse would say).  It's a great dish for dinner along with salsa, guacamole and chips.  SALUD!!

     BLACK BEAN AND QUINOA BOWL


1 Sweet Onion, chopped well
3 cloves Garlic, minced
2 ears Corn, shucked into individual grains
1 cup Grape Tomatoes, halved
2 Avocados
2 - 15 ounce cans Black Beans, rinsed
1 cup Tri Colored Quinoa
1/4 cup Cabernet Red Wine
1 cup Vegetable Broth
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Toasted Sesame Oil
1 Tablespoon whole Cumin Seed, roasted
1/2 cup chopped Cilantro
3 Tablespoons Braggs Liquid Amino
2 Tablespoons Red Wine Vinegar

1)  Preheat the oven to 400 degrees.  Line a baking sheet pan with parchment paper by spraying the pan itself with Olive Oil and laying the paper on top of that.  The result is the paper will not move.
2)  In a large bowl mix the halved tomatoes and corn kernels with 2 Tablespoons Extra Virgin Olive Oil.  Pour the contents onto the sheet pan, spreading the contents evenly in one layer.  Bake for 15-20 minutes.  Remove and set aside.
3)  Meanwhile, cook one cup of Tri Colored Quinoa, which will yield 2 cups cooked, for 20 minutes per package instructions.
34)  Pour the Whole Cumin Seed in a dry skillet over high heat.  Move the seeds around frequently until you hear the seeds start to pop.  The smell is so fragrant.  Remove from the heat and pour into a bowl so the seeds stop cooking.
5)  In a large skillet over medium high heat, pour 3 Tablespoons Toasted Sesame Oil.  Add the chopped onions and reduce the heat to medium low.  Cook until the Onions start to brown.  Add the minced Garlic and stir for one minute.
6)  Add the drained Black Beans, toasted Cumin Seeds, Red Wine, Braggs Liquid Amino, Vegetable Broth, the Roasted Grape Tomatoes and Roasted Corn Kernels.  Stir well and cook for 5 minutes.  
7) Serve in a bowl by adding a layer of Quinoa first.  Then top the Quinoa with the Black Bean mixture.  Add a splash of Red Wine Vinegar and sprinkle Cilantro on top with slices of ripe Avocado on the sides of the bowl.  Serve with Salsa,  and Tortilla Chips.  

Happy Holidays to everyone!!  I am so grateful I have touched so many people within the last 99 days.  This is a milestone for me and I will continue with my messages of health and happiness.  Today I am featuring TOMATO CABBAGE SOUP.  I am Jewish and celebrate Chanukah.  This soup was brought over with my Grandmother (Bubbie) from Lithuania/Russia.  I remember having it with Brisket, Latkes and for dessert a Baked Apple for Chanukah.  Those memories are a treasure.  I am so privileged to share this delicious soup that warms the Kishkas (the insides).  I wish everyone, no matter how they pray, a blessed holiday.  It is no coincidence that Chanukah, Christmas and Kwansa are usually celebrated around the same time so we can all be together in celebration, in joy and in LOVE.  May you feel the light of the holiday illuminate the darkness around you.  

            TOMATO CABBAGE SOUP

1 large head of Cabbage, shredded
1 - 32 ounce can Fire Roasted Crushed Tomatoes
6 cups Vegetable Broth
1 large Sweet Onion, chopped
3 large Carrots, sliced 1/4 inch
3 ribs Celery, sliced 1/2 inch
4 cloves Garlic, minced
1 Bay Leaf
1 Tablespoon fresh Dill Weed
1/4 cup Braggs Liquid Aminos 
1/4 cup Red Wine, Cabernet
Salt and Pepper to taste
3 Tablespoons Extra Virgin Olive Oil

1)  In a large soup pot pour in the Extra Virgin Olive Oil.  When the oil is hot, add the Carrots, Celery, Sweet Onion and Bay Leaf and stir over medium high heat to coat all the vegetables with the oil.  Turn the heat down to low and let cook for 10 minutes so the vegetables will sweat out their juices and mix with the oil.  Very flavorful.
2)  Add the Garlic and stir the mixture.  Cook for 1 minute.  Add the Fire Roasted Crushed Tomatoes, Fresh Dill, Red Wine and Braggs Liquid Aminos.  Bring to a boil and stir in the shredded Cabbage.  Stir until the Cabbage is immersed into the liquid.  
3)  Cook for 45 minutes until the Cabbage is tender but still has a crunch.  Serve with Latkes, Sour Cream and Applesauce.  L'Chayim!! 

Hello everyone.  Tonight is the first candle of Chanukah.  HAPPY AND HEALTHY CHANUKAH.  It is a holiday for me to recognize the light that all of us have within ourselves to make this world a better place.  The light inside of me heals me and when I take it out into the world it touches every one I come in contact with.  If there is enough light burning it brightens even the darkest places.  We are so powerful that we can change the world.  I love making POTATO LATKES for the holiday.  I don't really wait for the holiday to make them because they are so tasty all year round, but it is a tradition.  I pray that the light from all of us shines so bright that it heals the world.  It can happen when each and every one of us is responsible for making his/her light shine bright.  What an example.  It creates a snowball effect.  Bless everyone!!

 POTATO LATKES (POTATO PANCAKES)

3 large Russet Potatoes, unpeeled and shredded
1 medium Sweet Onion, shredded
1 teaspoon Baking Powder
Salt and Pepper to taste
1 teaspoon Granulated Garlic Powder
2 Eggs, lightly beaten
1 cup Matzo Meal (or Panko Bread Crumbs)
Avocado or Sunflower Oil (high heat and can withstand high temperatures)
Sour Cream
Applesauce

1)  Using a food processor or hand grater, grate the unpeeled Russet Potatoes and Onion.  Pour into a large bowl.
2) Add Baking Powder, Salt, Pepper, Granulated Garlic, Matzo Meal and lightly beaten Eggs.  Mix well to combine.  
3)  Heat the Oil to medium in a non stick skillet.  Form a ball with the mixture about 2 inches in diameter.  Place the ball in the oil.  Using a spatula, flatten the ball to about 1/4 inch thickness.  Fry until golden brown on each side, about 3 minutes on each side.  Place on a paper towel to soak up the extra oil on the Latke. 
4) Serve with sour cream and applesauce.  L'Chayim!!!

I keep a folder of my favorite recipes that I have developed over the years and recipes that others have written.  I was just rummaging through it and found this lasagna recipe that I enjoyed making 5 years ago called BROKEN LASAGNA WITH FENNEL AND ROASTED MUSHROOMS.  I don't know where I picked it up but I remember my clients at the time really loved it.  This is really much easier to make than regular lasagna.  You can make it Vegan by substituting Parmesan Cheese with either the alternative made with almonds or nutritional yeast.  I love adding toasted pine nuts when tossing the finished product to give the dish a greater depth  Another idea is to top the each serving with a poached egg.  The runny yolk tastes incredible mixed with the pasta.  Enjoy!!

           BROKEN LASAGNA WITH
 FENNEL AND ROASTED MUSHROOMS

1 1/2 pounds Mushrooms of your choice
1 medium Fennel Bulb, cored and thinly sliced
1/2 large Sweet Onion, thinly sliced
8 large cloves Garlic, minced
4 - 5 Tablespoons Extra Virgin Olive Oil, divided
3/4 cup Marsala, Sherry or Red Wine
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste
1/3 cup chopped Basil
3/4 pound Lasagna Noodles, broken into 1 inch pieces, preferably whole wheat or gluten free

1)  Preheat the oven to 450 degrees.  Place the Mushrooms, Fennel, Sweet Onion and Garlic on a rimmed baking sheet.  Add 2 Tablespoons of Extra Virgin Olive Oil, the Wine, Vinegar, Salt and Pepper.  Toss well.  Taste the Mushroom and adjust the seasoning if necessary.  Spread out in an even layer and place in the over for 30 minutes.
2)  Cook the broken Lasagna Noodles in boiling water to al dente, about 12 minutes.  Drain the pasta and reserve 1/2 cup of the cooking water.  Return the drained pasta to the pot.  
3)  Remove the mushrooms and add the reserved pasta water to the baking sheet scraping any bits that have stuck to the bottom.  Transfer the mushrooms to the pot with pasta and add the remaining 2 - 3 Tablespoons Extra Virgin Olive Oil and Parmesan Cheese (or the alternative or Nutritional Yeast).
4)  Stir well and adjust the Salt and Pepper if needed.  

NOTE:  I mentioned at the end of the Tip of the Day adding toasted pine nuts, or nutritional yeast if Vegan and/or a poached egg on top of each bowl.  

TIP OF THE DAY # 96
​Today I am continuing my love of fish by posting MISO CHILEAN SEA BASS. This recipe is so flavorful with a miso paste mixed with sake, mirin (Japanese white wine), Lakanto Granulated Monk Fruit, and ginger as a coating on top of the Sea Bass.  Including Ginger in anything fights against inflammation in the body.  I see people drinking shots of it.  It is so powerful.  Chilean Sea Bass is a firm but delicate fish that can contain tiny pin bones.  A word of caution.  Make sure you tell your fishmonger to remove ALL bones from the fish.  Anyone in recovery from alcohol please note that when you raise the temperature of the sake and mirin during baking and finishing the fish off with the broiler, it eliminates the alcoholic content.  So it is safe to eat and not a trigger.  I love serving this fish with a side of sauteed mung bean sprouts and some steamed baby bok choy.  Enjoy!!

            MISO CHILEAN SEA BASS

4 - 6 ounce pieces of Chilean Sea Bass, pin bones removed
1/4 cup White Miso
1/8 cup Sake
1/8 cup Mirin
1 1/2 Tablespoons Lakanto Granulated Monk Fruit Sweetener
1/2 teaspoon grated Ginger
Lemon Juice

1)  Preheat the over to 350 degrees.  Place the Chilean Sea Bass on a cutting board and brush with Lemon Juice.  Even though you are buying the fish super fresh, this adds another level of freshness.  Dry  the fish with a paper towel.
2)  In a small bowl, combine the Mellow White Miso Paste, Sake, Mirin, Sweetener and grated Ginger in a bowl.  Using a pastry brush, generously apply the paste 1/8 inch thick to the top of the fish. 
3)  Place in the preheated oven for 20 minutes and finish off for 1 minute in the broiler.  The Miso layer should begin to look brown especially on the edges. Remove and garnish with chopped Cilantro.  Serve hot.  What incredible flavor.  Enjoy!! 

I remember making SPICY FISH STEW years ago for my Brother and all he could say was it was the best he has ever tasted.  I use firm and thick chunks of fish like cod, mahi mahi and halibut and it gives it an incredible taste  and a unique fragrance.  Using tomatoes helps to make its consistency like a soup and on cool evenings it is just perfect for dinner with a crusty bread.  My rendition uses cayenne pepper because I like a kick to it but it is optional.  I only use wild caught fish because farm raised fish are fed controlled diets to fatten them up quickly.  Fish is so high in protein, vitamins and minerals and omega3 fatty acids.  When I want something that is delicious, light and filling, this is one of my favorite options.  Enjoy!!

                 SPICY FISH STEW

2 Tablespoons Extra Virgin Olive Oi1
1 medium sized Sweet Onion, finely chopped
1 large Green Bell Pepper, chopped
Salt and Pepper to taste
1 Tablespoon Tomato Paste
1 teaspoon Cayenne Pepper (optional)
1 can Crushed Tomatoes
1/2 pound Wild Caught Cod, cut into 1 inch chunks
1/2 pound Wild Caught Mahi Mahi, cut into 1 inch chunks
1/2 pound Wild Caught Halibut, cut into 1 inch chunks
2 Tablespoons Braggs Liquid Amino
2 Tablespoons Parsley
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1) In a medium Dutch oven, heat the Extra Virgin Olive Oil over low heat. Add the Sweet Onion and Green Bell Pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
2)  Stir in the Tomato Paste and cook for 1 minute. Stir in the Cayenne (if using) and cook for 30 seconds.
3)  Stir in the Crushed Tomatoes and 1 cup water, Braggs Liquid Amino, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
4)  Add the Fish chunks and simmer until the fish is flaky and cooked through, about 10 minutes.  Do not over stir the stew.  You don't want to break up the chunks of fish.  It is important to keep them in chunks.  Serve hot with crusty bread.  Enjoy!!

Get out those tortilla chips.  Here's a mouthwatering dip for your parties and holiday table, ​CHEF EDDIE'S GARDEN GUACAMOLE.  I love cheese and top this tasty dish with crumbled goat cheese.  It is chock full of goodness that makes it real chunky.  I can't say enough about avocados.  They are nature's perfect fruit.   Avocados are incredibly nutritious, containing more potassium than bananas.  They are loaded with heart-healthy monounsaturated fatty acids, loaded with fiber and lowers cholesterol and triglyceride levels.  I absolutely love them.  The big thing now is to spread it on toast.  When I make this recipe for parties or snacks I also use Siete Grain Free Tortilla Chips made from the cassava root.  This is perfect for those who cannot have grains or do not eat corn products.  This recipe is a must for your table.  It will be gone in minutes.  Salud!!!

  CHEF EDDIE'S GARDEN GUACAMOLE

3 large ripe avocados, halved, seeded and peeled
1 large Lime, juiced
1/2 teaspoon ground Cumin
1 large Japapeno Pepper, seeded and minced
1/2 cup chopped fresh Cilantro
Salt to taste
1 cup halved Cherry Tomatoes
1/2 cup Organic Corn Kernels
1/2 cup diced Mango
1/2 cup fresh Blueberries
1/2 cup toasted Pepitas
4 ounces crumbled Goat Cheese
Tortilla Chips

Add the Avocado halves to a large bowl and mash them with a fork.  Add the Lime Juice and ground Cumin.  I like to keep the guacamole chunky so I prefer not mashing them too much.  Next fold in the Jalapeno, Cilantro, Salt, Cherry Tomatoes, Corn Kernels, Mango, Blueberries and Pepitas.  Stir until combined.  Serve in a festive bowl and top with crumbled Goat Cheese and Tortilla Chips on the side.  Triple YUM!!!

Today I pay tribute to my favorite vegetable, the wonderful Brussels Sprout and I am featuring POMEGRANATE-ROASTED BRUSSELS SPROUTS.  I have always loved Brussels Sprouts but found a new liking for Pomegranates when I went to Israel in 2016.  They are so nutritious.  They protect us from free radicals, thins the blood, presents atherosclerosis, prevents arthritis, fights erectile dysfunction and fights heart disease and prostate cancer.  I had no idea that they were so powerful.  I use to hate getting the seeds out of the skin but I found an easy way to do it.  First I quarter the Pomegranate.  Then I immerse it in a large bowl filled halfway with water and break open the quarter slice and flick the seeds away from the skin.  They drop in the water and at the end, use a strainer to isolate the seeds.  They are so delicious and used in many recipes.  Now for the Brussels Sprouts.  They are a nutrient powerhouse.  They are rich in Vitamin C, Vitamin K, Vitamin B6, potassium, iron, thiamine, magnesium, phosphorus and heal damaged cells.  All in all, this recipe is packed with everything beneficial for good health.  If you haven't tried either of the main ingredients, I invite you to try them.  I love them and eat them all of the time.  It seems like the restaurants I have been visiting all have Brussels Sprouts done every which way on their menu.  Very popular, very delicious indeed.
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               POMEGRANATE-ROASTED
                    BRUSSELS SPROUTS

1 1/2 pounds Brussels Sprouts, halved
1/4 cup Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Pure Pomegranate Juice
1 Tablespoon Lakanto Maple Flavored Syrup
1/4 cup Sliced Almonds, toasted
2 Tablespoons Pomegranate Seeds

1)  Remove any yellow or brown outer leaves of the Brussels Sprouts, cut off the stems and cut the sprouts in half.  Place the sprouts in a large bowl and toss them with the Extra Virgin Olive Oil, Salt and Pepper until thoroughly coated.  
2)  Pour them into a rimmed baking sheet and roast them in a 375 degree oven for 35 minutes until fork tender, turning them frequently with a spatula to make sure they are evenly roasted.
3)  While they are cooking, cook the Pomegranate Juice and Maple Flavored Syrup in a small saucepan over medium heat until it comes to a simmer.  Let it simmer for 10-15 minutes or until it rediuces to a syrup-like consistency.  
4)  Drizzle the roasted Brussels Sprouts with Pomegranate Syrup and toss the the Almonds and Pomegranate Seeds.  So good you won't eat only a couple.  You'll devour the lot of them.