Arugula Salad with Berries & Almonds

Arugula Salad with Berries & Almonds

This salad is rich in antioxidants that improve brain health and help prevent memory loss and cognitive decline when eaten almost daily. Dark leafy greens also help prevent heart disease when eaten at least 3 times per week. Enjoy!

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This has to be one of my favorite desserts during apple season! The wonderful aroma of apples and cinnamon cooking is so comforting and delicious. This recipe is healthier than apple pie because there’s only one crust and even that is healthier with the oats and nuts. I’ve also made this without the brown sugar to reduce the sugar further, but either way, enjoy guilt-free!

Filling:                                                                       Topping:

6 large apples, peeled, cored and sliced              1 cup quick-cooking oats

3 Tablespoons orange juice                                   1 cup all-purpose flour

3 Tablespoons water                                              1 cup packed brown sugar

3 Tablespoons brown sugar                                   ¼ teaspoon baking powder

2 teaspoons all-purpose flour                                ¼ teaspoon baking soda

½ teaspoon cinnamon                                            1 teaspoon cinnamon

                                                                                1 cup walnuts, chopped

                                                                                ½ cup butter, melted


Preheat oven to 350*F.

Place apples in a 9 X 13-inch pan.

Mix brown sugar , flour and cinnamon together. Sprinkle over apples.

Combine orange juice and water, then pour over apples and stir until apples are well coated.

Combine oats, flour, brown sugar, baking powder, baking soda, cinnamon and walnuts.

Add melted butter and stir until crumbly.  Spread evenly over apples.

Bake at 350*F for about 45 minutes.

Serve warm with vanilla ice cream or whipped cream.

Baked Pasta w. Pumpkin & Kale

Pumpkin is rich in vitamin A and potassium and is a good source of fiber and the antioxidant, beta-carotene.  Kale is rich in vitamin K, antioxidants and fiber. Combine the pumpkin and kale for a power food mixture that tastes great with your favorite whole grain pasta.

Pasta w. Pumpkin

Pasta w. Pumpkin

Ingredients:                                                               PRINT RECIPE

8 oz. rigatoni pasta

1 teaspoon olive oil

½ medium onion, diced

1 clove garlic, minced

1 pinched dried red pepper flakes

1 cup chopped cremini mushrooms (5-6 medium mushrooms)

½ bunch Lucinato kale, stems removed and roughly chopped

¼ cup dry white wine or low sodium vegetable broth

¼ cup fresh basil, chopped

Salt & pepper to taste

½ (15 oz.) can pumpkin (no sugar or spices added)

1 egg

1 cup low fat ricotta cheese

1 cup marinara sauce

½ cup shredded part-skim mozzarella cheese

¼ cup (1oz.) shredded Parmesan cheese


1. Preheat oven to 350*F.

2. Bring a large pot of to boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain and set aside in a colander.

3. In the meantime, heat 1 teaspoon of olive oil in a large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add garlic and red pepper flakes. Cook about 2 minutes. Add mushrooms and kale; cook 5-6 minutes or until slightly cooked down. Add wine and cook an additional 2-3 minutes. Stir in basil, season with salt and pepper and turn off heat.

4. In a large bowl, combine pumpkin, egg, ricotta cheese, mozzarella cheese, tomato sauce, kale mixture and cooked pasta. Stir until combined and season with salt and pepper

5. Coat an 8 X 8-inch glass pan with oil. Pour pasta-pumpkin mixture into pan. Spread evenly and top with Parmesan cheese.

6. Cover with aluminum foil and bake 25minutes, then remove foil and bake an additional 5 minutes or until heated through. Serve warm.

Makes 4 1-cup servings.                                                     PRINT RECIPE

Potassium-- Do You Get Enough?

No doubt you’ve heard many times that Americans get too much salt, too much sugar, and too much saturated fat in our diets. But what about those important nutrients women don’t get enough of? Calcium and vitamin D are commonly talked about, but one nutrient that doesn’t get as much attention is potassium. Many women ask, “Can’t I get that from my multivitamin?” The answer is no, it isn’t added to most multivitamins for women and the research shows we’re much better off getting it from food, not a supplement, because the form of potassium that’s in fruits and vegetables is different than what is in supplements (potassium chloride) and our bodies better utilize the potassium in food.

Dark Leafy Greens

Dark Leafy Greens

Potassium is a mineral found primarily in fruits, vegetables and dairy foods. It has been shown to help lower blood pressure in people who have hypertension and can help blunt the effects of a high sodium diet, which worsens high blood pressure. Potassium also makes blood vessels less stiff and helps decrease the risk of stroke and heart disease.

For athletes (adults and teens), potassium is important for fluid and electrolyte balance after a hard workout or sporting event and can help prevent muscle cramps and spasms. Since food works better than a supplement, skip the sports drink and instead combine a couple high potassium foods from my FREE list of high potassium foods* (see below for details).



A deficiency in potassium can cause fatigue, insomnia, depression, muscular weakness and heart and circulation problems. If you suffer from muscle cramps or those very painful, toe-crossing cramps in your feet, make sure you’re getting enough potassium and magnesium to help prevent cramping.

How much do I need?

Most adults need 4,700mg of potassium per day, according to the National Academy of Medicine (except if you have kidney problems, then you may need to avoid eating high potassium foods). However, women only get an average of 2300mg per day, or just about half of what they need. Citrus fruits, bananas, cantaloupe, and apricots are a good source of potassium, while dark leafy greens, beans, squash and tomatoes are some vegetables with a fair bit of potassium (potatoes too if you eat the skin).

*FREE* -- High Potassium Foods

For my complete list of potassium-rich foods showing the specific potassium content and including dairy and other foods high in potassium, send a request to and I’ll gladly send you a FREE copy!