Friday, December 26, 2014

Baked Honey Cardamom Salmon in Foil - AMAZING

Hope everyone's Christmas Eve and Christmas were delightful.  Our Holiday's were nice and quite which is really what I had in mind.  I did plenty of cooking and actually played around with different recipes before starting another house project.  This year my son requested a honey baked ham from the Honey Baked Ham store.  I'm not a huge fan of ham so I decided I wanted salmon and thought a honey baked version sounded delightful.  So off I started and played around with three different ones.  The one here was so amazing that I'm planning on making it on New Years Eve as well. Here's the recipe and I know you are shocked that I added cardamom for a little Swedish twist.
1 1/2 - 2 lbs Salmon
1/4 cup organic honey
1 1/2 tablespoons white wine (NOTE: only cook with something you would drink)
1 tablespoon ground Cardamom
1 teaspoon white vinegar
Freshly ground sea salt & pepper to taste
1 tablespoon Organic Maple Sugar (I buy mine from Coombs Family Farms online, this is a traditional sweetener I learned about while living in Canada for a few years)


  Preheat oven to 400 degrees F.  Take a big piece of foil and line it with a piece of parchment paper.  fold up the edges so the liquid does not run out and begin preparing the marinade.
  In a small bowl, whisk together honey, white wine, cardamom, white vinegar and salt and pepper.
Place Salmon on parchment lined foil with edges bent up and pour mixture above on top.  Be sure to re-season the fish with salt and pepper and then fold sides of the foil over the salmon completely and sealing the packed closed.  Allow to marinate in the refrigerator for 10 minutes before placing in the oven.
  Place fish in the oven for 12 minutes.  Pull fish out of the oven, open up the foil and sprinkle the Maple Sugar evenly over top the fish.  Put back into the oven for another 4-6 minutes until fish is  completely cooked and sugar has lightly browned.  Serve immediately.

Some of the Ingredients I used

Salmon Marinating

Ready for the oven


Wednesday, December 24, 2014

Pepparkakor (Gingersnaps)

Traditionally speaking Swedes have gingersnaps (Pepparkakor) all year long (usually I just buy them), but at Christmas time it's kinda fun to make them.  I always make them in the shape of little gingerbread men and women but they can also be made in the shape of hearts or pigs.  I think I'll stick with the gingerbread men just for my traditional needs.


7 oz. brown sugar
7 oz. white sugar
7 oz. dark corn syrup
3/4 cup water
10 oz butter
2 tablespoons ground cinnamon
2 tablespoons ground ginger
2 tablespoons ground cloves
1 tablespoon baking soda
2 lbs flour (You can use rice flour if you prefer not to have wheat)


Heat the brown and white sugar along with the corn syrup and water in a pot. Add the butter and let it melt.  Stir in spices and baking soda.  Then mix in the flour until you reach a smooth consistency.  Place dough in the refrigerator to cool for at least 3 hours, over night is best.  Then take the dough and knead it on a large cutting board, adding flour (or rice flour) if it gets sticky.  Roll it out and cut into your desired shapes and bake at 350 for 10 minutes.  Cool on a rack and decorate to your liking. 
I purchased these cool edible pen pictured below.  They are great to have around!
Cute Gingerbread men.
These are great to have around and make decorating easy!

Tuesday, December 23, 2014

Simple Adzuki Dinner...Highly Beneficial for O Blood Type Diet

Some of you are reading this and thinking...WHAT is that?  Well, Adzuki (or Aduki) beans are most likely one of my favorites because of the health benefits they provide.  They are on the Highly beneficial list for the O Blood type diet (I should say lifestyle) and also a staple if you eat a Macrobiotic diet.  These little small red beans are a protein packed staple in my house and are known in Traditional Chinese Medicine to support healing properties for the kidney, bladder and reproductive function.  These beans are a good source of magnesium, potassium, iron, zinc, manganese and B vitamins.  They could also be considered the "weight loss bean" since they are so low in calories and fat, yet very high in nutrition content.  Did I mention these beans really don't give you "gas" either??? Well, see now I've given you a ton of reasons to eat these little guys.  This recipe I have here I came up with because I'm trying to only eat highly beneficial for my blood type.  I did place some sliced Avocado around the egg because I thought they added color.  I know...I know Avocado is on my "Avoid" list for the O blood type list.  But, all the other ingredients are on my "Highly Beneficial" list and make my metabolism run at maximum speed.
2 tablespoons Extra virgin olive oil
1/2 sweet onion diced
1/2 red pepper diced
1/2 can Aduki beans, drained
1 small clove garlic, minced
1 tomato diced
1 egg, over easy
1 tablespoon fresh parsley, minced
Few slices of Avocado for decoration if wanted and your diet allows


In a small sauce pan saute onions, garlic and red pepper in olive oil.  When onions begin to turn opaque add beans and saute another 2 minutes.  Add tomatoes and parsley and saute on low while making egg in a separate pan.  When egg is done, transfer beans to a plate and place egg on top and add avocado slices if you wish.  Enjoy!  This is crazy healthy and is quick and easy to make.

The beans


Oops...I ate it all!


Friday, December 19, 2014

Chocolate Bark with Benefits

This is the easiest thing in the world to make...CRAZY EASY!  Yet, it's one of my favorites because I can get so creative with the toppings I put on the Chocolate bark.  In the picture here I actually made two separate kinds of chocolate bark.  I made some where I broke it into pieces once it was hardened and the other I placed in small circles before drying.  This made it easier to tell the different kinds apart,  and the kids knew which one they liked better.  Easy Breezy!


4 Ghirardelli Chocolate Bars (2 Semi-sweet & 2 100% Cacao Unsweetened chocolate baking bars)
1 bag of Crystalized Ginger
1/4 cup Raw slivered almonds
1/4 cup Raw Pistachios
Pink Himalayan sea salt
Spectrum's Warrior Vitality Blend (My new favorite addition to things)


Place 1 semi-sweet and 1 100% Cacao chocolate bar in a microwavable container (something that has a pourable spout). Microwave until melted but, not bubbly, usually 3 1/2 minutes. Then pour chocolate onto a parchment lined cookie sheet with sides.  Sprinkle any or all the above listed toppings on top and set in cool place to harden (Refrigerator would be fine as well). I used the Almond's on one batch and the Pistachio's on another.  I also sprinkled the Spectrum Warrior Blend on the batch with the Pistachio's because I thought it looked a little more festive together.  In years past I've purchased lemon and orange rind to make the chocolates even more colorful.  Get Creative...I've even purchased spicy nuts from Whole Foods and placed those on top to give the Chocolate a little kick!  Happy Holiday's!

A new favorite to get Creative with!
A Closeup picture:)

Thursday, December 18, 2014

Holiday Butterballs with Benefits

Yes, you're reading this right!  My butterballs have benefits!  I've taken my girlfriends Mother's recipe and decided to change it up a bit.  I mean it's the holiday season and I know I'm going to eat things I usually don't eat.  So, I decided why not make the cookies a little more healthy and add some much needed protein while I'm at it!  This was actually much easier to do than I thought and it really didn't take long to get the amounts perfected like I thought it was going to take. you go!  They are Yummy!
Tiffany's Holiday Butterballs with Benefits

2 cups Bob's Red Mill Brown Rice Flour
1/4 cup Organic Sugar
1/2 teaspoon Salt (I used Iodized's important)
1 1/4 cups Organic Nutiva Buttery Spread (Melted in microwave...don't allow to bubble)
3 teaspoons Vanilla Extract
2 Tablespoons Sun Warrior Blend Protein Powder (I used Vanilla flavored)
 2 cups chopped/crush Walnuts
1 cup Powdered Sugar
Mix in a colored decorative sugar if you would like (I used silver & gold pictured below)

Preheat oven to 375.  Mix the first six ingredients together with a hand held mixer, then stir in the walnuts.  The consistency of the dough should be crumbly (don't be alarmed)!  Take a quarter size(or slightly larger)  amount of the dough and press together until the dough sticks together, then place on a top of of a cookie sheet that is lined with parchment paper (you could a heavily buttered pan, but this way is not only cleaner but adds no more calories).  Place in preheated oven for 15 minutes.  As soon as you remove the cookies from the oven place in a bowl that holds your powdered sugar mixture (you can just use the powdered sugar if you would like...I just wanted to add color), then remove from your powdered sugar and place cookies in a container suitable for either the freezer or refrigerator.  They keep well in the freezer and I actually like them cold.  Enjoy...These are SOOOO YUMMY!
The flour and butter used
The Consistency of the dough

Here they are before going into the oven
The colored sugars I mixed into the powdered sugar to add a bit of color
And Yes, I was wearing my St. Lucia Wreath while doing this and making dinner! Just getting into the spirit:)
Completed and ready to eat.....
I'll guess I'll go back to the store for more ingredients....These are dangerous!!!


Tuesday, December 9, 2014

Coffee NO MORE... A Superdrink Alternitive called "Tiffany's Winter Warrior Drink"

As winter settles in I enjoy warm drinks.   I will go for a coffee made with almond milk but know that I could have something with a little more health benefit.  So, the other day while walking around Whole Foods I was in the vitamin section and came across this new product by Spectrum Essentials called "Warrior Vitality Blend".  It's a blend of Chia, Maca and Cacao nibs with a natural Caramel Vanilla Flavor...what's not to like?  RIGHT???  The bag suggests putting this on yogurts, smoothies and in baked goods so I thought what the heck I love coming up with recipes.  Well, here it is all perfected for you all.  I of course put a little Swedish spin on this with the addition of Cardamom and think it's wonderful.  This blend contains 4g of Fiber, 37mg Magnesium, and 80mg of Potassium, It also contains 2.2g of Omega-3 (ALA) Fatty Acids.

"Tiffany's Warrior Drink"

* 3/4 cup almond milk (or milk of your choice)
* 1 tablespoon raw chocolate shavings
* 1 tablespoon of Spectrum Essentials "Warrior Vitality Blend"
* 1/4 teaspoon Cinnamon
* 1/4 teaspoon Cardamom
*  1/8 teaspoon vanilla extract
* 1teaspoon Organic Raw honey

Method: Warm Almond Milk in Microwave with added Chocolate Shavings, once it's at desired temperature add the remaining ingredients, stir until dissolved and serve.  Makes one small coffee mug full, 


Here is the "Warrior Vitality Blend" and Raw Honey

In the process!

Wednesday, December 3, 2014

Sick Boy Turkey Soup

  One of my boys came home not feeling well from school yesterday.  So I whipped up a batch of Turkey soup from the Turkey bone broth I made after eating our turkey dinner on Thanksgiving.  This actually is a recipe from my deceased mother-in-law who was from Italy and always seemed to have a recipe for everything.   Now, translating it to English from Italian is always a challenge, but I'm always pleased once I do the work.  Here is her recipe, I'm sure she didn't go to the lengths of making actual bone broth but because I had already done that I just used the broth I had made.       

2 tablespoons extra virgin olive oil
4 cups homemade or purchased Organic Turkey broth
1 1/2 cups carrots sliced and cut into 1 inch pieces
1 sweet onion, chopped
3 cloves garlic, minced
1 cup Turkey meat, either leftover or just bake a thigh or leg then De-bone and add to the soup
1 cup frozen peas
2 tablespoons fresh Italian parsley added to each bowl when served

Saute chopped onions, carrots, and garlic in olive oil until onions are translucent. Add the broth, and the rest of the ingredients except for the parsley and allow to meld for at least 20 minutes on low.  Before serving add fresh parsley to every bowl and serve.  Godere! 


Wednesday, November 26, 2014

Graham's Thanksgiving Pumpkin Bars

I bet everyone is crazy getting the Thanksgiving dinner prepared.  I am as well so I put my son Graham on Pumpkin Bar duty.  These are always a crowd pleaser (NOT HEALTHY) and the kids LOVE them.  To go along with the usual Pumpkin pies and to decorate the dessert table at the same time, we decided to do this.  Hope you all have a GREAT THANKSGIVING!
 Put 1 small can pumpkin into a bowl
Beat in 4 eggs
Add 1 cup oil
And 2 cups sugar
Mix all together

Add 2 cups flour
 2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

Mix all ingredients together and put into a greased 10X15 inch pan
Bake in a preheated oven on 350 for 30 minutes
Cool and frost with the following:

3oz. cream cheese (Softened)
6 tablespoons soft butter
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups of powdered sugar
Mix together until smooth and frost cake.

Decorate however you would like and serve.  Can be made up to 2 days in advanced then wrapped.

Tuesday, November 25, 2014

Tiffany's Baked Cranberry Sauce

Every year I get the same question... "How do you make that yummy cranberry sauce you made last year!"  So, here is the recipe!  It's super easy and so delicious that I make it for Christmas too.  Enjoy!
1 lb bag fresh organic cranberries
2 cups organic sugar
12 oz. bag of frozen whole raspberries, thawed
3 tablespoons orange flavored liqueur
1/2 cup organic sugar


Spread rinsed and drained cranberries in a glass 9X13 baking pan (I always use my heart shaped pan...Just because I like to be  Sprinkle evenly with 2 cups sugar, toss to coat.  Bake in a preheated 350 degree oven until hot and bubbly and sugar is dissolved (about 40 minutes), stirring twice.  Gently stir in raspberries, liqueur and 1/2 cup sugar.  Refrigerate, covered.  I make this a couple days in advance and then I have less to do on the day of Thanksgiving.  Yummy and perfect to put on top of the Turkey sandwiches the day after Thanksgiving too.  Enjoy!

See I always put the cranberries in this cute pan to bake...It's the little things:)

Tuesday, November 4, 2014

CRAZY Simpile Kale, Parsnip Bone Broth Soup ~ O Blood Type Favorite

  I have a new addiction...It's this soup!  This is seriously AMAZING and CRAZY healthy for you.  First, I'll tell you how I make a beef bone broth, then after this is made and you have frozen some of the broth for other meals.  You can make this yummy soup!  It REALLY is amazing and I just know that the broth is what makes this one a keeper.

The Beef Bone Broth

1 cup carrots chopped
1 cup celery chopped
1 yellow onion, chopped
3 beef bones (Larger)
Herbs of your choice (I used Rosemary & Thyme)
5 peppercorns
1 tablespoon vinegar
8 cups of filtered 2water

Place all ingredients in a crock pot and cook on high when you are home and then on low overnight and when you are away.  Do this for 48 hours until the bones start to disintegrate (Flake away). Drain the broth and place into small containers and put in the freezer.  Use for anything.  I use it for Risotto, soups or anything else my little heart desires.

The CRAZY simple Kale, Parsnip Bone Broth Soup

1 cup of beef bone broth
2 green onions chopped
1 parsnip (peeled, chopped into bit size pieces and placed in microwave with a little water to soften.)
2 tablespoon peas (optional)
1 tablespoon kelp flakes (optional)
Dinosaur Kale cut into bite sized pieces (As much as you would like)


Place all ingredients except for the kale in a microwavable bowl and cook on high for 2 to 3 minutes, depending on how warm your ingredients are.  Just before serving, place the cut up raw kale in the soup and serve at once.  YUMMY!  This is GREAT!  ENJOY!

Cut up Kale..ready to be added!


Wednesday, October 29, 2014

I hope everyone's week is going well.  I received my order from D'Adamo and I can't wait to take a couple of vitamins I haven't taken before, specifically for me and to benefit my blood type and some of the issues I have going on.   So my question to all of you is... "Why are you taking supplements designed for someone else?  Each blood type has precise nutritional needs.  I'm a Type O and my supplements should focus on supercharging the metabolism, increasing blood clotting activity, preventing inflammation and stabilizing my thyroid gland.  So...below is what is in order for me!  

  • Polyvite O - Dr.Peter D'Adamo's multivitamin formula contains Kelp which supports thyroid function, B vitamins to support the O's sluggish metabolism and licorice root for stomach support.
  • Deflect O - This is one of our most popular and foundational formulas, helps to block lectins and supports the thyroid with Bladderwrack.
  • PolyFlora O - Delivers a blend of blood type optimal flora strains designed to balance the bacteria in your digestive tract, supporting healthy digestion and balancing the immune system.
If you're looking to start eating right for your type and kick start your metabolism and feel like you are 20 again.  This is the way to do it.  Go to my link here: Eat Right 4 Your Type. 
Oh, and after eating this way for over 10 years I can help you if you are needing extra guidance, just message me here and I'll get back with you or send me an email.

Thursday, October 23, 2014

Find out your Blood type!

Do you want to find out your blood type so you can become healthier and lose weight without starving yourself?  Everyday people ask me how they can find this information out.  Well, You can purchase an at home testing kit from Dr. D'Adamo's site,  Here is the link:  Blood type.  Hit, Buy now, then go under kits!  Order a kit today...they are only $9.95 and find out!  If you dislike the above link this one is easier, Blood Type Kit.
Easy at home kit.

Monday, October 20, 2014

Fall Crock-pot for the O Blood Type

As most of you know from reading the blog I follow eating according to my blood type as closely as possible.  As soon as I'm not feeling my usual I start monitoring and following my food intake very strictly.  I try to eat ONLY off my "Highly Beneficial" list and will throw in a few neutral spices here and there to "SPICE" things up...OH MY REALLY BAD HUMOR, SO SORRY!  Here is my Fall Crock-pot staple that I make.  I then can use the meat during the week to feed the kids in a variety of ways, for example I'll make them burritos or something of that sort while I just stick with the warmth and hardiness of this stew for me.  I'm only telling you this because if you have children you will find they get bored and would not want to follow my meals.  So, I have to get creative for them and make it easy on myself all at the same time.  Hope you all enjoy this one.  I LOVE IT!

3-4 pounds boneless grass fed beef
olive oil
2 cups onions sliced
1 cup carrots (this is a neutral...but for the kids)
1 cup Parsnips, cut into chucks
2/3 cups turnip, cut into chucks
3 sweet potatoes, cut into chunks
1 tablespoon fresh ginger,  cut into pieces
1/2 cup red wine
Salt & Pepper to taste
Springs of rosemary for in the crock-pot, and fresh one to decorate your dish when serving:)

Browning the meat: Make sure the meat is thoroughly dry with paper towels - Damp meat WON'T brown!!!  Place olive oil in the pan about 1/4 cup (depending on the size of your pan), next place your dry meat in the hot oil and brown in batches, Turing the meat as needed! Add more oil as needed until you are finishes.  Transfer all the meat into a crock-pot.
Vegetables: Next, keep the pan you just browned the meat in and add fresh oil (just dump the old oil out). Then place the vegetables (Onion, carrots, turnip, ginger) and saute until still hard but a little brown.  Place this in the crock-pot.
Assembling:  Now, skim any remaining fat (oil) out of the pan and poor the red wine in and allow it to boil down a little.  Poor this into the crock-pot.  Now add the remaining ingredients into the crock-pot (Sweet-potatoes, rosemary, salt and pepper).  Stir lightly, place the lid over top and allow to slowly cook for 6-8 hours (depending on your crock-pot).  ENJOY!  I give the kids crusty bread on the side because they can have the wheat!  I on the other hand STAY AWAY from the bread!

Sunday, October 19, 2014

SENCHA ~ Green Tea Immune Support and Blood Type

I'm always looking at new ideas and products that I could use to change things up from the usual foods and beverages that are on my "highly beneficial" list for my O blood type.  To only stick with the same foods/beverages can be quite boring and I really believe that's why we tend to "fall off the wagon"!  Lately, I've been examining beverages.  On the O blood type our beverage list is very small and almost nonexistent.  My beverages include, club soda, seltzer water, ginger tea, peppermint tea, and few teas I don't like.  As far as juices go, I'm mostly suppose to have vegetable juices or black cherry, pineapple or prune juice...Wow, exciting... NOT!!!  Green tea is actually on the "Neutral", list for O's, so I thought I'd look for something other than just plain green tea.  I found these Green Tea and C packet's at the Natural Grocer here in town that promise 300% natural vitamin C and immune support.  I guess with EBOLA and the governments lack of concern I better boost my own immunities (I know BAD HUMOR)!!!  These Green Tea packets come in 3 kinds, Original, Dragonfruit and Citrus Ginger.  They consist of a whole-leaf blend of sencha & matcha powder and provide more nutrients than a typical tea bag.  These Green Tea + C packets are Vegan, Kosher, and GMO/Gluten/Sugar-Free.  I really liked all of them but preferred the Dragonfruit because of the use of acerola cherry for the vitamin C.  I also liked that I can have these packets with me and when I'm in the mood to "Spice" up my regular water I can just take a packet out of my purse and VOILA... Instinct happiness without purchasing a $5.00 beverage!
If you're an "O" blood type Green Tea is considered Highly beneficial,
If you're an "A" blood type Green Tea is Highly beneficial,
If you're an "B" blood type Green Tea is considered neutral and,
If you're an "AB" blood type Green Tea is considered Highly beneficial

So I think these little packets can be a benefit for just about any of the blood types and add a little immunity boost at the same time.  Enjoy!

Tuesday, October 14, 2014

Crock-pot Bone Broth (Chicken)...Made My Way!

A very dear friend sent me the cookbook, "Nourishing Traditions,"  I LOVE the book and have learned more than I can imagine.  One thing I now make regularly is Bone Broth.  It's incredibly easy and makes any soup or risotto or anything else I dream up taste much better than it would if I just used a boxed or canned broth.  When Sally Fallon makes a chicken bone broth her recipe uses chicken parts and not many herbs.  When I make the bone broth I use a whole chicken and add a bunch of things straight out of the herb patch I have, which gives the broth so much more flavor.  Here is my recipe based off of hers:
Here I made a Chicken soup for the boys out of the bone broth
 1 whole organic chicken, including neck, and chicken parts found in cavity
8 cups filtered water
1 onion, peeled and cut in half
1 cup carrots, cut into chunks
1 cup celery sticks (include the leaves, most of the flavor is in the leaves)
Handful fresh parsley (garden)
2 springs rosemary
Handful of fresh thyme (garden)
2 springs fresh sage (garden)
1 teaspoon Celtic sea salt
5 peppercorns
1 tablespoon of vinegar

  Place all ingredients in the crock- pot and set on low for as many hours as your crock-pot goes.  Making sure you're able to turn it back on when the timer stops.  My crock-pot goes for 15 hours.  So I put everything in the crock-pot early evening and let it go until morning and then turn it back on again so it runs another 10 hours until I get home.  With bone broth you want the bones to be almost disintegrating or liquifying (I use that term lightly because I've never seen it totally do that).  At this point you can strain it and use the meat for burritos or even make a quick chicken soup.  This is what I did for my boys and the rest of the broth I will freeze.  Yummy!  It's amazing how much better things taste when you start with a good quality broth.

Closeup of the bone broth!

Yes, I decorate the boys soup... It's always the first thing they take out of the soup!

You can see how different this broth looks...Amazing!
Out of the book Ageless Remedies from Mother's Kitchen I took this quick little excerpt:
"Why is chicken soup superior to all the things we have, even more relaxing than Tylenol?  It is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine.  This inner lining is the beginning or ending of the nervous system.  It is easily pulled away from the intestine through too many laxatives, too many food additives...and parasites.  Chicken soup...heals the nerves, improves digestion, reduces allergies, relaxes and gives strength".     


Clean up the kitchen with...Bar Keeper's below!