Monday, December 8, 2014

Simple Avocado Dressing to Eat More Raw Veggies

Eating healthy foods does not have to be complicated. In fact, some of my favorite recipes have very few, simple ingredients.

I have been trying to eat more salads and raw vegetables lately as raw vegetables always make it easier for me to maintain my weight or lose a few pounds. And they are of course good for you. I have always liked salads and raw veggies but have been even more aware of the benefits of eating lots of raw veggies every day since doing my first Conscious Cleanse two years ago. One of my favorite salad dressings is a very simple avocado dressing.

Simple Avocado Dressing 

  • 1/2 small, ripe avocado
  • 2 tablespoons rice vinegar (I buy a brand without added sugar) 
  • 1 tablespoon olive oil 
  • salt & pepper to taste 
  1. Smash the avocado with a fork until smooth. 
  2. Add the rice vinegar, olive oil, salt, and pepper and mix well.
This dressing is good with many different types of lettuce, and I have enjoyed it with arugula, mixed greens, Romaine lettuce, and more. The dressing also works well as a dip for raw veggies.

Life has been very busy, and I have felt overwhelmed on more than one occasion. I haven’t made time to exercise as much as I normally do, and that doesn’t help as it is my stress relief. So I scheduled my workouts for this week (2 yoga classes, 2 barre classes and daily long walks), and I am determined to stick to my schedule! One thing that always makes me feel better is time spent with my boys, and we had a great time on Thanksgiving and took some family pictures.

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Questions: Are you eating enough salads and raw vegetables? Do you find it harder to eat raw vegetables and salads in the winter? I always find it more challenging to eat raw vegetables and salads in the winter, and it doesn’t even get really cold here… But after a few weeks of not eating enough raw veggies and salads, I always crave them. I think a tasty salad dressing makes eating raw veggies much more enticing… Are you taking care of yourself this holiday season? 

Be well,

Monday, November 24, 2014

What To Do With Thanksgiving Leftovers: Mini Turkey Pot Pies with a Mashed Potato Crust

To be honest, I am never overly excited about the Thanksgiving meal. I like turkey alright, but it’s far from being my favorite. Since I can’t eat gluten anymore (and for the most part stay away from gluten-free products), I also don’t get to eat what used to be my favorite part of the Thanksgiving meal: stuffing. 


While the actual Thanksgiving meal isn’t my favorite, I love what I make with the leftovers every year: individual turkey pot pies with a mashed potato crust. They are really tasty, and I love the built-in portion control.  

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Mini Turkey Pot Pies with a Mashed Potato Crust


  • Leftover turkey, cut into small pieces
  • Mushrooms, sliced
  • Peas (frozen and thawed peas work very well)
  • A little half and half (or stock to make it lower calorie)
  • Leftover mashed potatoes (it’s also really tasty with smashed sweet potatoes)
  • Salt and pepper, to taste

What To Do

  1. Preheat oven to 375 degrees.
  2. Sauté mushrooms in a little oil for a few minutes.
  3. Add frozen peas and turkey meat.
  4. Add a few tablespoons half and half (or stock).
  5. Season mixture with a little salt and pepper
  6. Fill small ramekins 3/4 with the turkey/mushroom/pea mixture.
  7. Top with mashed potatoes.
  8. Bake in a 375 degree oven for about 20 minutes, until the potatoes have a nice golden color. 


Questions: Do you like turkey? As I said, it’s not my favorite. What’s your favorite part of the Thanksgiving meal? I started making smashed sweet potatoes a few years ago, and they are now my favorite part of the meal, but I try to fill up on salad and green veggies. How do you plan to stay active this Thanksgiving holiday? I’ll start Thursday with a 1.5-hour barre class, and we are going to go on a 4-mile family hike in the afternoon. We have also planned long walks and/or hikes on Friday, Saturday, and Sunday. 


Be well,