Easy Colorful Desserts ~ Low-Fat treats, perfect for the 4th of July

Glorious 4th of July Shortcake~ store bought shortcake filled with blue jello, fresh raspberries, fat-free Cool Whip & drizzled with fat-free French vanilla creamer. (& maybe a bit of coconut rum, for the adults :)

The Fourth of July is almost here & man, is it hot!!  I'm not turning on the stove much at all, so making any dessert that requires baking is pretty much out of the question.  Instead, I've been buying ingredients that I can just assemble into quick & easy desserts.  So, here are some desserts that I've been making that would be perfect for celebrating the Fourth of July.  They star the patriotic colors of the day ~ without having to heat up the kitchen.  Here's to eating food using the tried & true colors of ~ red, white & blue ~ and to staying cool while making them!  Enjoy! 

Trio of Desserts ~ (L) Fresh Blueberries, Raspberries & Strawberries ~ spiked with coconut rum & French Vanilla Creamer.     (C) Patriotic Jello Parfait ~ blue jello, raspberries & Cool Whip.     (R) Yogurt & Fresh Fruit Breakfast Parfait ~ honey sweetened Greek yogurt, layered with fruit & granola.

Chocolate Raspberry Tart ~ chocolate tart shell filled with chocolate pudding & topped with Fat-Free Cool Whip & fresh raspberries.

Book - "Eat. Delete" By Nutrition Expert Pooja Makhija

Trying to lose weight? Running around in circles where you Lose. Gain. Lose. Gain. No wonder it's difficult to stay in shape. Because circles go on and on. But what if weight gain is just a symptom? A symptom not only of how we eat food, but how we treat food? A symptom not only of how we cook food, but how we look at food? What if losing weight doesn't begin with what's on your plate but with what's on your mind? For the first time in India, a leading nutritionist has worked with psychologists to give you a combined mind-body weight loss solution. Figure out not just what to eat, but also why you eat the way you do

Nutritionist Pooja Makhija says training your mind is the first step to weight loss. Here's an excerpt from her new book "Eat. Delete" - BUY NOW >> [Rs 129/- Cash on Delivery]

There are no quick-fixes for a fitter you. Well-known nutritionist Pooja Makhija banks on this simple truth in her book eat.delete, and explains why the a good weight-loss programme doesn't begin with what's on your plate, but with what's in your mind.

Following is an excerpt from a chapter titled 'Understanding Willpower':

'I want to lose weight but I don't have the willpower'
If you think willpower is like a red-carpet event that admits only a select few, you couldn't be more wrong. Willpower is like love, compassion or wisdom. We all have it. Everyone's invited. Before you throw your hands up in the air and simply give up on your body, ask yourself this:

How long did it take you to drive a car? How long did it take you to ride a bicycle? How long did it take you to master a new gadget?

Remember when you got your first cell-phone? Sending SMSes were a pain in the neck, right? You typed slowly, got half the spellings wrong, and became best friends with the delete button. After a week or two, it was a whole lot easier. Today you can SMS in your sleep.

For the most part, willpower is a skill. It has to be strengthened. You have to keep practising. With every no you say to that gulab jamun, it becomes easier to say no the second time around. Or the fourth. The more you say yes to the pakodas being passed around, the harder it'll be to say no the next time. It's as simple as that.

But if it's so simple, why is it so hard?
To answer this question we must first understand how the human brain forms a habit. Habits start off as thoughts in your mind.

These thoughts set off a chain reaction within your body, which leads you to act on that thought. And what provides you with the ability to translate thoughts into action? That job is done with the help of nerve cells in your body, also called neurons.

Here's how it works: If you're looking at chocolate mousse for the first time in your life and are thinking about eating it, the neurons in your brain send information to the neurons in your spinal cord which in turn send information to the neurons in your hand, which takes a spoonful and puts it in your mouth.

From the moment you think of it to the moment you physically pick up the food and eat it, this chain of neurons works to translate your thought into action. This chain of neurons is called a neural pathway and right from opening the door to typing on your keyboard, every action you perform has a neural pathway of its own.

If you give in to the temptation of eating chocolate mousse the first time you see it, it establishes a weak neural pathway. But if you eat chocolate mousse every time you see it, the neural pathway gets stronger. With enough repetitions, eating chocolate mousse at sight becomes more and more 'automatic' and a habit is born. In other words, you develop a habit when the same neural pathway is used over and over again. In some cases, it takes just 10 days to form a habit; in other cases it takes longer. Whether it's skipping breakfast or eating dessert after every meal, when you've formed a habit that has made you 10, 20 or 30 kilos overweight, you have developed a strong neural pathway.

Now, imagine a weak neural pathway as a piece of string and a strong neural pathway as a piece of rope - which one is easier to 'break'? In other words, just as your mother told you, old habits die hard. That's why it can sometimes be hard for us to build our willpower.

But you're in luck. Good habits or bad ones, your brain is wired to make new habits all the time! The brain wants to make habits because any habit is 'automatic' behaviour. And automatic behaviour allows the brain to pay attention to more complex functions. So, whether you like it or not, when you repeat the same behaviour often enough, it becomes part of you. Can you imagine a life where your healthy habits are hard to break? Stay healthy long enough, and you won't have to imagine any more.

- An excerpt from Eat.Delete: The Anti-Quick Fix Approach by Pooja Makhija

About the Author
Nutritionist to the stars and a devoted mother of two, Pooja Makhija is one of India's leading experts on nutrition and has counselled over 15,000 clients. Pooja never fails to be amazed by the power of nutrition and has witnessed time and again how something as simple as understanding the importance of food can bring about huge, transformational changes in people's lives. Pooja has recently launched her own wellbeing clinic, Nourish, and she works and lives in Mumbai. This is her first book.

Click Here To Buy The Book Eat.Delete For Only Rs 129/-

"Eat. Delete." Promotional Video

Hunters Chicken ~ Chicken Chasseur

Hunters Chicken ~ In France, this dish goes by the name of ~ Chicken Chasseur.  I made the sauce really quickly using Bisto Chicken Gravy for the base, 1/2 can of chopped fire roasted stewed tomatoes, a small can of sliced mushrooms, a little diced onion, a few herbs & a splash of sherry. (or you could use your favorite cooking alcohol)

If you don't have Bisto Gravy to make the sauce with, you could just combine a jar of brown gravy & a jar of chicken gravy ~ then add the other ingredients & simmer all together until warmed through.  Add your already cooked chicken & let it all simmer together for a few minutes, then dish it up & eat.  This is a great meal to make if you have leftover chicken (pieces or slices) hanging around the fridge.  It's also nice enough to serve for dinner when you have company over, but no need to wait for a special occasion.  You could easily use fresh ingredients, instead of canned, but the sauce will need to be simmered longer before you add the cooked chicken.  This French inspired recipe is a versatile, quick & easy meal that is cheap & cheerful, too.

If you want a more traditional version, that is still pretty quick, try the recipe over at the site ~ Easy French Food.

My 'Lean Legs & Bikini Butt' Workout!

So excited to announce to all of my blog readers that my sexy, sweaty & HELPFUL first 'Lean Legs & Bikini Butt' Workout that you've all been waiting for is now posted on my channel! - Check it out below

When you SUBSCRIBE to my channel you will be able to stay updated with my workout videos & more to come ranging from;
• Beauty Tips
• Hair & Makeup Tutorials
• Nutrition & Supplement Intake
• Self Defense

Thank-you;
• My friends at Ride Free Media for producing & editing these videos http://www.ridefreemedia.com.au

Wardrobe Activated by;
• Lorna Jane http://lornajane.com.au

LOVE ELLIE x

  "DO WHAT YOU CAN, WITH WHAT YOU HAVE, WHERE YOU ARE" - THEODORE ROOSEVELT

Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips

Peanut Butter Banana Oat Breakfast Cookies ~ These cookies have the great flavor of peanut butter, are power packed because of adding protein powder and are egg & flour free and are sweetened with bananas & applesauce.  If you want to indulge, add some chocolate or carob chips & take the flavor up to the next level!

They go perfect with a cup of coffee...

Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips (optional) ~ I've come up with another recipe/spin on my original Breakfast Cookie.   This newly created recipe turned out so good & we ate it so quick ~ it barely lasted two days around here.   This time my recipe includes peanut butter, vanilla protein powder, chopped nuts ~ and a carob / chocolate chip option that is really wonderful.  Hands up if you love the flavor combo of Reese's Peanut Butter Cups ~ pb & c, ROCKS!   Nutella, spread on top of these cookies, is another winner in my book & the boys agree.  Roy told me these cookies really helped to keep the hunger pains away when he had them for a late afternoon snack.  The extra protein from the peanut butter & the vanilla protein powder give them that little extra bit of oomph, to give them even more staying power than the original Breakfast Cookies.  Very cool!

The cookie is soft, thick & chewy (it reminds me of 'Grandma's Cookies' brand) ~ with the great taste of peanut butter & the extra goodness from the vanilla protein powder.  I think the taste & the texture is even better the second day, the flavors seem to develop more as the cookie sits.  If you're a fan of peanut butter cookies, give this new Breakfast Cookie a try. 

I'm really digging eating these different Breakfast Cookies in the mornings...  How about you?   :)

** Updated 7/15/2012 ~ If you are having a hard time finding vanilla protein powder or butter extract, you can make the cookies without them, no need to replace them with anything else.  The texture/flavor will just be a little bit different.

If you don't like or don't/can't eat peanut butter,  you might try using your favorite nut butter instead.   ((or even soy butter for those who want the flavor / taste of peanut butter without actually using a nut butter))  Just change the name of the cookies to match the name of the new nut butter ((or soy butter)) used.  

I worked up the nutritional info for the cookies, over on Calorie Count.com, based on 16 cookies in a batch, like I normally make.  The info is without the optional carob / chocolate chips or butter extract, but I did include the protein powder.  Check out the nutritional info using the link here.

 Cheers!  :)

Peanut Butter Banana Oat Breakfast Cookies ~ with optional carob or chocolate chips

makes 16 regular sized cookies or 12 large sized

To print a copy of the recipe ~ CLICK HERE ~

• 2 ripe bananas, mashed until smooth & creamy
• 1/3 cup peanut butter ~ creamy or chunky 
• 2/3 cup unsweetened applesauce
• 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
• 1 tsp vanilla extract
• 1 tsp butter flavor extract ** (optional)
• 1 1/2 cups quick oatmeal  ~ uncooked  (or use old fashioned oats for more oatmeal texture)
• 1/4 cup chopped nuts (peanut, walnut, or your favorite)
• 1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more - try it both ways to find which works best for your tastes) or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)

 
When cookies are completely cool, store in a covered container.  Enjoy!

...or with a cuppa tea.

                                                                                        

Mike's Homemade Spaghetti Sauce ~ an old family recipe, seeing the light of day once again...

Mike's Homemade Spaghetti Sauce ~ Here is an old  Arnold Family Recipe, from my big brother, Mike.  Below is the scanned version of his original typed copy ((that I just found in one of Grandma Bunni's old cookbooks)) from way, way, back when.  ((I'm guessing at least 25+ years ago?))   How the time flies for us diners...but for the recipes, their time remains constant.  They are the same now as they were on the day they were created.  It's so nice that the taste memories of being invited over to his house, for a big spaghetti dinner, full of the rich, meaty Italian flavors of Mike's Homemade Spaghetti Sauce are still the same today, as they were the very first time I ate it.

Time marches on for all of us ~ but the tastes & flavors of family recipes can & do live on forever.  To me, that is their own special magic ~ to be rediscovered & enjoyed by the next generation & then the next...  That's one of the things I enjoy most about cooking ~ keeping, rediscovering, sharing & making new food memories.    Buon Appetito!


Mike's Homemade Spaghetti Sauce                       
~ Serve over your favorite cooked pasta ~

Guiltless Patriotic Fat Free Brownie Supreme with fresh Raspberries & Blueberries ~ A Simple Fourth of July Dessert Idea

Guiltless Patriotic Fat Free Brownie Supreme with fresh Raspberries & Blueberries ~ This is such an indulgent tasting dessert that is actually a snap to make & exceptionally low in fat, make that FAT FREE ~ thanks to Trader Joe's Reduced Guilt Fat Free Brownie Mix & Fat Free Cool Whip.

The Fourth of July is just around the corner & I'm playing around with different dessert ideas to celebrate this most patriotic of holidays.  I know Memorial Day is the traditional 'unofficial/official' kick-off for summer, but to me, July 4th is when summer really kicks it into high gear.  The sun is brighter, the days are longer, the nights are hotter & the parties are non-stop,

Here is one of the dessert ideas that I've come up with so far ~ Guiltless Patriotic Fat Free Brownie Supreme with fresh Raspberries & Blueberries.   It's a sinfully good Trader Joe's Reduced Guilt Fat Free Chocolate Brownie, hiding beneath a layer of Fat Free Cool Whip & topped with colorful, fresh berries...& did I already mention it's really, really low fat, like FAT FREE?  Almost too good to be true ~ but it is!  I just love it when you can find ingredients that let you create a dessert that's so easy to make, as well as so elegant & festive, too!

Since July 4th falls mid-week this year, our town's grand fireworks display, shot off over the lake, will be held on Sunday, July 1st ~ but everyone will be coming to the lake & hanging around town starting on Friday, June 29th.  That makes for a really long, extended weekend for celebrating the 4th.  I decided I better come up with a few desserts to keep my family & friends happy, that way every day leading up to the Fourth of July will be special, too.   Enjoy!

Guiltless Patriotic Fat Free Brownie Supreme with fresh Raspberries & Blueberries 

• prepared brownies, either individual microwaved brownies using Trader Joe's Reduced Guilt Fat Free Brownie Mix    OR    a full batch of your favorite brownies, store bought or home baked, cut into squares
• fresh blueberries
• fresh raspberries
• tub of Fat Free Cool Whip

Place a brownie ((either still warm or cooled, but we like it best still warm)) in the dessert bowl or pretty glass of your choice.

Layer it with a generous mound of Fat Free Cool Whip, then top it all with fresh blueberries & raspberries.

The dessert can be made ahead of time & kept in the fridge until ready to serve, if you want it chilled ~ OR ~ assemble it at the last minute if space in the fridge is at a premium or you like to eat your brownie warm, like we do.  :)

Let's hear it for the Good Ol' Red, White & Blue!

My 10 minute home BUTT toning workout

This workout is something I like to do if I can't get to the gym or I’m away & a hotel/bedroom is the only space for a workout!

(Bikini available at http://myveve.com/incredible)

Each workout is 1 minute long and I have a 15 second break in between each exercise. 

All I need is;

Yoga mat/or carpet, timer (I use my iPhone!) & my fit girl attitude!

1. Squats for 1 minute;

-       I stand with my feet hip distance apart & parallel

-       I bend at knees & stick my bum out behind me

-       Keep back straight & the weight in my heels

-       As I return to standing, I squeeze my glutes 

- 15 second rest -

2. Front Lunges for 1 minute;

-       I stand with feet hip distance apart & parallel

-       Take step forward with right leg. Bending at knee

-       Push back up through heel of forward foot

-       Alternate & repeat 

- 15 second rest -

3. Side Lunges for 1 minute;

-       I stand with feet hip distance apart & parallel

-       Step to right, bending at knee

-       Keeping back straight, press back up to standing position

-       Alternate & repeat 

- 15 second rest -

4. Squat Jumps for 1 minute

-       I stand in correct posture with feet hip-width apart, toes pointed forward.

-       Reach forward with my arms as I drop into the deep squat.

-       I jump up as explosively as I can, driving down with my arms.

-       Then lower myself back into the squat to complete. 

- 15 second rest - 

5. Wall Hold for 1 minute;

- I put my back against the wall with my feet flat on the floor

- Bend my knees to a 90 degree angle & hold for 1 minute 

- 15 second rest -

 6. Donkey Kick Right Leg for 1 minute;

-       I get on my hands and knees with abs pulled in tight

-       Reach right leg up behind me with bent knee, pushing through heel and engaging glute

-       I keep back my straight and return to starting position, then repeat for 1 minute 

- 15 second rest -

7. Donkey Kick Left Leg for 1 minute;

-       I get on my hands and knees with abs pulled in tight

-       Reach left leg up behind me with bent knee, pushing through heel and engaging glute

-       I keep my back straight and return to starting position, then repeat for 1 minute 

- 15 second rest -

8. Hip Bridge for 1 minute;

-      I lie on my back, hands by sides, knees bent

-       I keep my weight in my heels, squeeze my glutes and push hips up so my body is in one line from my knees to shoulders

-       I then return to starting position and repeat!

After my workouts, I always take 10-15 minutes to stretch & have a protein shake while I do so.

To see how I keep my body in shape at the gym; click through to my official YouTube channel for my workout videos!

LOVE ELLIE x

"EXHAUSTION LETS YOU LEARN A LOT ABOUT YOURSELF, ABOUT WHAT MOTIVATES YOU. WHAT EXHAUSTION BRINGS IS CLARITY, AND WITH THIS CLARITY COMES INNER STRENGTH." - MICHELLE BRIDGES 

*Please note: Consult a physician before conducting this or any other exercise program.

Curried Lentil Stew ~ Meatless Monday

Curried Lentil Stew ~ I like lentils & cook with them a few times a month.  They come in a beautiful assortment of colors ~ brown, green, yellow, orange or black.  I'll use whatever color strikes my fancy or maybe what the recipe calls for, depends on my mood.  I usually buy my lentils from the bulk aisle of Whole Foods to get the best selection for color & freshness.

This Curried Lentil Stew is hearty & filling, without being heavy.  I substituted one of my powdered curry spice mixes (from Penzeys Spices) instead of the red curry paste, since that is what I had on hand.  I think the curry adds a nice flavor to the dish & heats it up just right.  I always love a dish that includes Indian spices & a curry blend happens to be my favorite.  The apple in the recipe lends a subtle sweetness to the dish that is just perfect.  Check out the recipe over at the blog ~ Squeaky Gourmet. 

Lemon French Yogurt Cake with Sugar Crunch Topping

Last spring,  I was reading a book that had recently been published called ~ Bonjour, Happiness! by Jamie Cat Callan.  It's a really fun read about the authors memories of her French grandmother, memorable meals/foods, her time living/traveling in France & how she has applied what she has learned to make her life more happy.  The thing that was really cool about the book was the recipes that were sprinkled here & there, little food gems just begging to be made & enjoyed.  One recipe that really tweaked my fancy was for a lemon yogurt cake with an unusual sugar topping (page 86 on the book preview link).  It reminds me of some simple French Yogurt Cake recipes that I've seen on the Internet, but with a twist.  Since I love lemon cake so much, I just had to try it.

Here is my adapted version of the recipe from the book.  I know I will be tinkering with the recipe some more, I want to try making it with some Meyer lemons next time & want to amp up/really heighten the sunny lemon flavor.  I just gotta say, the lemon sugar syrup topping that you pour over the finished cake is amazing!!   I was so impressed by it & I'm a hard sell when it comes to using a lot of sugar in a cake, but with this recipe, I will make an exception ~ it's that good.

I think the cake is best served when it has completely cooled & the lemon flavor has had a chance to totally soak in.  I really like it when the sugar topping has turned nice & crunchy/crusty.  I think the cake tastes just as good the second day, too.  The author prefers the cake served slightly warm, topped with whipped cream  (I didn't feel the cake needed the whipped cream, the sugar topping is the star & perfect as is) & then eaten/finished the same day.  Different strokes for different folks.  Either way you enjoy it, it's a wonderful lemon cake.  Bon Appétit!

Lemon French Yogurt Cake with Sugar Crunch Topping

* adapted from the recipe ~ The Mary Kelly Lemon Cake, from the book ~ Bonjour, Happiness!

for the lemon cake batter

• 1 cup flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 4 Tbsp margarine
• 3/4 cup sugar
• 2 Tbsp lemon juice
• 1 large egg
• 1/3 cup plain non fat or regular yogurt
• zest from one lemon

for the crunchy sugar topping

• 1/2 cup sugar (or enough to create a syrupy consistency)
• juice of one whole lemon 

Preheat oven to 350*F degrees.  Grease cake pan & set aside. (I liked using the square pan for a change) 

Sift together the dry ingredients.

In a large bowl, cream together margarine, 2 Tbsp lemon juice & sugar until light & fluffy.  Add egg & beat at high speed for 1 minute.  Alternately add yogurt & flour mixture in 3 additions, with mixer at low speed.  When batter is finished, stir in lemon zest.

Pour batter into the greased cake pan & smooth top with a spatula.  Bake in center of oven for 30-35  minutes, or until a skewer inserted into the center of cake comes out clean.

While cake is baking, make the crunchy sugar topping ~ combine sugar & lemon juice until it forms a syrupy consistency.  Spread the lemon syrup topping evenly over the cake as it comes out of the oven.  Set cake, in its pan, on a wire rack to cool.  As the cake cools, the topping will harden & form a crunchy sugar crust over the cake. 

Enjoy either completely cooled OR slightly warm.  I suggest you try it both ways & see which is your favorite way to eat it.  That's how I decided I prefer it completely cooled.  :)

S & B Golden Curry Mix ~ a quick & easy meal, ready in minutes

S&B Golden Curry Mix ~ This is the BEST Curry Mix there is!!  I've been a huge fan of this Japanese brand since the 1980's. It's so versatile, just add your favorite meat/veg, simmer for a few minutes, serve over cooked rice & just like that ~ you've got dinner.  This curry mix base is also perfect for using up any leftovers you have in the fridge, cheap & cheerful at it's best.  It comes in mild, medium-hot & hot ~ I usually use medium-hot or a 50/50 mix or mild & medium-hot.  It has a similar flavor to Indian curry, but different at the same time, it's addicting.  :)

When I worked in downtown L.A., I would go to some little restaurants in J-Town, many of them used it & I got hooked.  If your regular market doesn't carry it, you can order it on Amazon or try looking for it in an Asian Market, that's were I found it here.

Salmon ~ a perfectly healthy meal for Fish Friday

We eat fish at least once a week, usually salmon.  I buy the most awesome frozen salmon over at Trader Joe's ~ it's really flavorful, it's a great looking cut & the price for the quality is not bad at all.  They carry a HUGE array of frozen fish to choose from & I have enjoyed every type of fish I have ever purchased there.  If you are lucky enough to have a store near you, I highly recommend you go & check them out!

Most nights, I prepare our fish pretty simply.  Roy's favorite way to have his salmon is to have it sprinkled with a spice seasoning blend & then pan fried, in a little medium-hot oil.  That gives the salmon a crisp exterior crust & a meaty interior. Sometimes I'll drizzle a little maple syrup or teriyaki glaze over the salmon, just before it's done to give the fish a different flavor spin.  I also enjoy making a poached salmon, using a little white wine & some veggies for flavor.  I sometimes serve the salmon, either hot or cold, over a bed of crisp garden salad. 

Salmon really is a versatile fish & lends itself to just about any recipe presentation you can throw at it.  I've even used salmon in fish tacos to great success...

These are some of my current favorite spices to use when cooking my salmon.  The Smokehouse Maple is outstanding!!  We just love the sweet, 'bacony' flavor it gives the salmon...

Cooking fish is easy, about six minutes per inch (3 minutes per side) is all the time it takes to make a great meal.  You need to make sure of the thickens of the fish before you start cooking, that way you won't overcook it.  Sometimes a filet is thinner at one end, if so I will tuck under the thinner part of the filet to make sure it's all more uniform in size.

When I cook fish for dinner, I make sure all the side dishes & salad/soup are ready to go.  I also have the table set before I start cooking the fish.  That way I know I am just about six minutes away from eating a great meal when I put the fish on.  :)  I hope these photos inspire you to try making some salmon tonight!

Taco Night ~ making lower fat tacos using ground turkey breast

7/11/2013 ** Last month while I was on vacation, Tina (a new reader of the blog), commented on this post for Turkey Tacos.  I've just gotten around to responding to her (sorry for the delay!)  Since I am still missing all the Mexican food I was eating while in Ixtapa, Mexico, I thought this would be a good meal to make for dinner tonight.  I decided to 'share' this original 6/21/2012 post again on the blog.  Taco Night's rule ~ Enjoy! **

~~~~~~~~~~~~~~~~~

I decided I wanted crispy, crunchy tacos for dinner tonight & I also wanted a healthy, lower fat option.  To reach this goal, I decided to try making my tacos with ground turkey breast instead of the usual ground beef.  What a good decision that was!  Ground turkey breast is sooo low in fat & once you add the additional ingredients it tastes just like regular beef tacos. (I'm sure ground chicken would give you similar results) ~ SCORE!

To help achieve the traditional beef taco meat flavor, I included a taco spice mix packet & mashed chili beans in with the cooked turkey taco meat.  The combo of three ingredients was perfect.  Our dinner was just like having regular beef tacos, only healthier.  Keep the healthier options going by using low carb/low fat tortillas, shredded low fat or soy cheese & plain yogurt or fat free sour cream.  I love it when healthier options still taste so good!

Ground Turkey Meat Tacos ~
 good for either Crispy Taco Shells or Soft Flour Tortilla Tacos
8~12 tacos

• one pound ground turkey breast, lean
• one packet of taco spice mix
• 1/2 can chili beans, in sauce
• box of crispy taco shells or taco size flour tortillas
• your favorite toppings for tacos, like ~ shredded lettuce, shredded cheese, chopped tomatoes, chopped onions, chopped cilantro, sour cream, olives, hot sauce, salsa & any additional taco toppings that you like

Prepare all toppings that you want to use for your tacos & keep in fridge until time to assemble.  Preheat oven if necessary for warming the taco shells.

Cook ground turkey meat until completely cooked through, drain if necessary.

Add the packet of taco spice mix to the cooked turkey meat & follow directions on packet for completing the taco meat.

While taco meat is simmering, prepare the taco shells ~  If using crispy tacos, follow directions for heating taco shells in the oven.  If making soft tacos, follow package directions for warming the tortillas.

Once taco meat is complete, add 1/2 can chili beans.  Mash the beans into the turkey taco meat & stir thoroughly.  Let the taco meat mixture simmer for one minute, then it is ready to serve.   By now, the once stark white turkey meat has changed into a lovely rich, reddish brown color & has the aroma & flavor of beef taco meat.

Assemble your tacos.  Enjoy! 

French Onion Soup

French Onion Soup ~ I love ordering French Onion Soup when I go out to eat ~ to me, it's the ultimate indulgence soup.  There is just something about the carmelized onions, deeply flavored broth & melted, gooey cheese that just sends me.   I thought that since I like it so much, I really should learn how to make it at home.  I decided to go to the queen of French cooking, Julia Child, for inspiration.  Her version takes a bit of time, comes out a bit murky, but it tastes superb.  I'm all about the taste & it really delivers.

Eating it with 'really big cheesy croutons' (OK, garlic rubbed cheese toast) is easier when everybody likes to dip the bread instead of chase a crouton around the bowl, trying to cut it with their spoon. Works for us. :)  Try the adapted  recipe over at Smitten Kitchen, it's really good & is SO worth the effort! 

Homemade Apple Schnapps ~ making homemade Hooch

I learned how to make this very easy version of Homemade Apple Schnapps while visiting some friends, up in Canada, back in the fall of 1993.  They served this delightful beverage to the houseful of guests that were staying with them during the Oktoberfest festivities.  Schnapps is originally from Germany & is a favorite of mine, from way back.  When I first started making this concoction back home, I dubbed it 'Hooch' & I've been making, enjoying & sharing it for almost two decades.

You can easily change up the flavor of the schnapps, just by choosing a different juice concentrate.  I'm partial to the apple flavor, probably because it's the original way I had it.  (my trademark hooch is only made with apple juice concentrate :)   I decant the schnapps/hooch into pretty bottles & keep it in the fridge.  It's perfect to drink before/after dinner or turned into a cocktail, using your favorite mixer. **  Please note:  This is an adult mixed alcoholic beverage.  No underage drinking allowed! Do not overindulge.  Enjoy responsibly.  :)  **


Homemade Apple Schnapps                       

• one 750ml bottle of Vodka
• five cans of apple juice concentrate, thawed
• water to taste

Empty the Vodka into a large pitcher & add all the cans of thawed apple juice concentrate.  Stir until well combined.

Taste & add water if desired, to get it just the way you like it ~ whatever suits your fancy.  Store in the fridge & always keep chilled.

Enjoy straight up as a cordial for sipping after dinner; serve it over ice; maybe a small glassful before dinner or with your favorite mixer as a cocktail. 

Wildlife Warrior at Australia Zoo

Today I am so excited to finally release my Wildlife Warriors awareness campaign online!

Growing up surrounded by some of Australia’s iconic animals I was always an animal lover. So naturally, after experiencing what the team do at Australia Zoo and at the Australia Zoo Wildlife Hospital I knew I had to be apart of their vision; That people, the wildlife and habitat survive and prosper without being detrimental to the existence of each other. After all, we have a responsibility to help maintain & improve our planet.

Australia Zoo, The Australia Zoo Wildlife Hospital & the Australia Zoo Wildlife Warriors are a team of passionate individuals working as a team around the clock to protect wildlife & to deliver an animal experience like no other while educating visitors from all around the world on wildlife conservation.

My desire to support the AZWW program came after having the chance to walk through the Zoo & not just experience encounters with the animals but finding out what Australia Zoo, The Australia Zoo Wildlife Hospital & the Australia Zoo Wildlife Warriors program is REALLY about. I was fortunate enough to have a tour of the Australia Zoo Wildlife Hospital where they rely purely on donations from the public & funding from the Zoo to operate. This is where my heartstrings were pulled & I wanted to some how do something to help this cause and being apart of change around the world I want to see.

 For the sexy video, rest of the campaign images & more click through to; Wildlife Warrior

Thank-you to:
• Terri Irwin & the Australia Zoo team
• Photographer: Glen Bowden

• Videographer/Photo Assistant: Eveline Rijksen 
• Hair & Make-up Artist: Erin Bigg
• Stylist: Rebecca Williams

• Music: Matt James 

I hope you all enjoy this, so many tireless hours has gone into the production by everyone involved & I am so happy to finally launch it online!

LOVE ELLIE x

"THE WHOLE POINT OF BEING ALIVE IS TO EVOLVE INTO THE COMPLETE PERSON YOU WERE INTENDED TO BE." - OPRAH