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| Shadow with her new Christmas toy...lol...and don't even attempt to take it away! :) |
Wednesday, December 25, 2013
Wednesday, December 11, 2013
Monday, December 9, 2013
Healthier Version of Sausage and Peppers
If you're like me, you've tried, and loved, an occasional Sausage and Peppers. That classic Italian delight sold at the local pizza place, homemade, or of course, at a summer street fair in New York City.
But now, as I'm older and more health-wise, I tend to pass on Sausage and Peppers made the traditional way...grilled or fried pork sausage, smothered with onions and peppers that have been fried, and stuffed into Italian bread.
So, I came up with this healthier version, and believe me, it tastes Yumm-O!
I came across Thin & Trim brand, All-Natural Chicken Sausage at the market! I purchased the Italian style, put a touch of olive oil on them, and roasted them in the oven!
I made the peppers (red bell peppers) and onions by simply sauteing them in a couple of tablespoons of olive oil. And, yes, there is a difference between sauteing and frying!
Sauteing is healthier!
Lastly, instead of Italian bread, I used a whole wheat wrap that I crisped-up stove top.
I hope you give this healthier version of Italian Sausage and Peppers a try!
If you've made a healthier version of your favorite food and want me to post it here, just drop me an e-mail!
Ciao for now, Gina D.
Wednesday, December 4, 2013
Gina's Favorite Things...
Easy-to-make Sweet Potato-Ginger Soup
This is a really simple soup to make, and I enjoy having it on its own, as to fully take advantage of all the anti-oxidant and anti-inflammatory properties of the sweet potatoes the ginger, and the parsley.
Below are the ingredients...freshly-grated ginger, about one tablespoon; one medium sweet potato, already steamed or boiled until soft; fresh parsley (optional); some vegetable broth or even water; and some freshly-ground black pepper, or McCormick's peppercorn medley.
I simply smash the sweet potato with the back of a fork. I've seen recipes on-line which call for the use of a blender, but I don't think it's really necessary.
Then, I simmer the ginger in a small amount of the broth or water for about 30 seconds before adding the smashed sweet potatoes, parsley, black pepper, and broth. Let everything simmer slowly for about 10 minutes so the flavors meld together nicely.
It's a really delicious pick-me-up, healthy soup! I hope you give it a try!
Ciao for now, Gina D.
This is a really simple soup to make, and I enjoy having it on its own, as to fully take advantage of all the anti-oxidant and anti-inflammatory properties of the sweet potatoes the ginger, and the parsley.
Below are the ingredients...freshly-grated ginger, about one tablespoon; one medium sweet potato, already steamed or boiled until soft; fresh parsley (optional); some vegetable broth or even water; and some freshly-ground black pepper, or McCormick's peppercorn medley.
I simply smash the sweet potato with the back of a fork. I've seen recipes on-line which call for the use of a blender, but I don't think it's really necessary.
Then, I simmer the ginger in a small amount of the broth or water for about 30 seconds before adding the smashed sweet potatoes, parsley, black pepper, and broth. Let everything simmer slowly for about 10 minutes so the flavors meld together nicely.
It's a really delicious pick-me-up, healthy soup! I hope you give it a try!
Ciao for now, Gina D.
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