Turkey Club Wrap

turkey_club_wrap Ingredients

1/2 ripe avocado, seeded

1 teaspoon fresh lemon juice

Dash of ground red pepper

1 small garlic clove, minced

2 (2-ounce) low-carb, low-fat sandwich wraps (such as California Lavash)

4 ounces sliced leftover Thanksgiving turkey

4 (1/4-inch) slices tomato

1/2 cup thinly vertically sliced red onion

1 cup shredded romaine lettuce

4 center-cut bacon slices, cooked

(Adjust measurements according to number of people)




  1. Scoop pulp from avocado. Place in a bowl. Add lemon juice, pepper, and garlic.

Mix together with a fork to desired consistency.

  1. Spread avocado mixture evenly over wraps. Layer 2 ounces turkey, 2 tomato slices,

1/4 cup onion, 1/2 cup lettuce, and 2 bacon slices on each wrap. Roll up.

Cut wraps in half. Secure with wooden picks. Serve immediately.

Healthy Tip: Avocados are loaded with vitamins B6, C, K, and folate, and are also a great

source of fiber and potassium.




Pumpkin Soup



2 tablespoons butter

1 medium onion, finely chopped, about 1/2 cup

3 cups vegetable broth

1 (15 ounce) can pumpkin

1 1/2 cups skim milk

2 tablespoons prepared polenta, creamy

1 tablespoon honey

1/2 teaspoon ground cinnamon

1/4-1/2 teaspoon ground cardamom

1/4 teaspoon nutmeg

1 pinch salt and pepper





  1. Melt butter in a skillet over medium heat.
  1. Cook chopped onions until soft and golden brown.
  1. Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  1. Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
  1. Make sure that the ingredients do not clump but are spread throughout the soup.
  1. Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  1. If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
  1. Serve warm with pieces of bread if desired

Serves 6-8

Fruit Kabobs

What a fun addition to your backyard BBQ!


Select your favorite summertime fruits such as Strawberries, Pineapples, Grapes, Kiwi, and Bananas.

Bamboo or other disposable skewers (such as plastic).









1.  If using wooden or bamboo skewers, make sure all the splinters are removed by rolling two together in your hands and removing excess splinters.

2.  Cut the fruit that is not already small into bite-sized chunks.

3.  Simply skewer the fruit pieces, rotating each type to make your kabobs look bright and inviting

4.  Make sure to push them up fairly high so they don’t slip off.

5.  Arrange kabobs on serving platter and refrigerate until you serve.

Easy and Delicious!


Bonus Recipe! Memorial Day (May 26)

Memorial Day (May 26): Red, White & Blue Fruit Cups: Combine 1-cup each of strawberries (de-stemmed and chopped) and blueberries (make sure you have equal amounts of blue and red) and then drizzle clover honey over the berries lightly. Top the treat with your favorite whipped cream for the white of this Red, White & Blue dessert! blueberriesAdd a little crunch with crushed pignolias (pine nuts) sprinkled on top. Keep it fresh – buy organic farmers’ market berries and all-natural organic honey. And, keep it healthy with a low-calorie and fat-free whipped cream.


Bon Appetite!

Healthy (and Fun!) Recipes for May

May is a month of many celebrations that offer a wide variety of delicious cuisine starting with brunch for Mother’s Day to red, white, and blue treats for Memorial Day. Try these easy, fun, and healthy recipes this month…

Mother’s Day (May 11): Treat mom to breakfast in bed with the latest bite-size trend – pancake pops!Follow your usual pancake batter recipe (or take the easier boxed route!) and buy 6-inch lollipop sticks. Drop a heaping teaspoon of batter onto your griddle. Wait about a minute for the pancake to settle and place the stick ¾ of the way to the top of the pancake. Use a spoon to smooth the bsmoothieatter over the stick. After a few minutes, the first side should be done; flip it over carefully to cook the other side. Pour your favorite maple syrup and gooey toppings into little cups to dip the pancake pops into! This is a cute treat for a Sunday brunch as well; and kids love making these pops so forward this idea to your husband for your own Mother’s Day morning surprise!


Pick Strawberries Day (May 20): This quirky national observance is on the calendar as a way to celebrate the first fruit of spring. Picking strawberries together at your local farm is a nice way to spend a spring day with your mom, kids, or even your sweetie. Other than popping the sweets in your mouth like candy, try mixing strawberries with spring greens for a healthy salad, or throw them into the blender with vanilla almond milk, ice, and protein powder for a power smoothie.

Added bonus – strawberries are packed with Vitamin C, fiber, and antioxidants.

Bon Appetite!


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Zesty Chicken Deviled Eggs








Perfect for your first picnic of the season!


  • 6 eggs, boiled, cooled, peeled, and cut in half
  • 1 tablespoon mayonnaise, ranch dressing, or Greek yogurt
  • 2 tablespoons of regular hot sauce or buffalo wing hot sauce
  • 1/4 cup chicken, finely shredded or diced
  • 2 tablespoons carrot, finely diced
  • 2 tablespoons celery, finely diced
  • 1 tablespoon onion, finely diced
  • 2 tablespoons blue cheese, finely crumbled


  1. Remove the yolks from the egg halves, and mix with the mayonnaise, hot sauce, chicken, carrot, celery, onion and blue cheese until soft.
  2. Fill the egg white halves with the mixture, garnish as desired, and serve hot.

Makes 6 servings


Valentine’s Day Steak Dinner for 2!



1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer


1. Heat charcoal until grey ash appears.

2. In a blender, mix oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.

3. Place pieces of steak in a large Ziplock bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

4. Remove steak from bag and pat dry with paper towels.

5. Using a blow dryer, blow charcoal clean of ash.

6. Place steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in aluminum foil, wrap, and allow to sit for 15 minutes.

7. Remove meat from foil, reserving foil and juices.

8.  Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.

Serve with your favorite red wine and side salad for a delightful, romantic meal!

Stuffed Peppers

Spice up your dinner with healthy stuffed peppers that are baked to perfection!



4 large bell peppers (any color)

1 lb. ground turkey

2 tablespoons chopped onion

1 cup cooked brown rice

1 tsp. salt

1 clove garlic, finely chopped

1 can (15 oz.) tomato sauce

3/4 cup shredded reduced fat mozzarella cheese (3 oz.)


1. Remove top of bell pepper. Remove seeds and membranes. Rinse peppers. In 4-quart pot, add enough water to cover peppers. Heat to boiling. Add peppers. Cook 11/2 to 2 minutes. Drain.

2. In skillet, cook ground turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce. Cook until hot.

3. Heat oven to 350°F.

4. Stuff peppers with ground turkey mix. Stand peppers up in ungreased 8-inch square glass baking dish. Drizzle remaining tomato sauce over peppers.

5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Serve and enjoy!!

Baked Brie with Strawberry Glaze

A sweet-tart glaze made with strawberry preserves and balsamic vinegar tops a wheel of baked brie.  Perfect for your holiday celebration!Spa-Cuisine-Recipe-December-2013

Baked Brie with Strawberry Glaze


1 (13 to 16-ounce) whole Brie cheese with rind left on
3 tablespoons strawberry preserves
2 teaspoons balsamic vinegar
1/2 cup sliced fresh strawberries
1 1/2 tablespoons toasted hazelnuts or sliced toasted almonds
Toasted Bread Hearts and Crackers


  1. Preheat oven to 350°F (175°C). Place the Brie on a baking sheet or baking dish. Bake for about 10 minutes or until the Brie is semi-soft and warm.
  2. While the brie is baking, combine the preserves and balsamic vinegar in a saucepan and heat until thick and bubbly. Remove from heat.
  3. Remove the Brie from the oven and place on a festive serving dish. Arrange the strawberries on top and drizzle with the heated preserves.  Sprinkle with the nuts. Serve with crackers or toasted bread hearts.

Makes 8 servings.

Spa Style Grilled Turkey Sandwich


Spa Style Grilled Turkey Sandwich

A Tasty Alternative to the “Leftover Thanksgiving Turkey Sandwich!”


  • 2 slices whole wheat bread or pita pocket
  • 1 oz cooked turkey, sliced thin
  • 2 slices Swiss cheese (regular or skim)
  • 2 tomato slices
  • 1 egg white
  • 2 tablespoons skim milk
  • Pinch of cayenne pepper
  • Dijon mustard


  1. Spread Dijon mustard on each slice of bread or pita pocket.
  2. Place one slice of Swiss cheese, one slice of tomato, and sliced turkey on each piece of bread.
  3. Press the two halves together.  Combine the egg white with milk and cayenne pepper in a separate dish.
  4. Dip the sandwich in the egg white, coating both sides.
  5. Brown each side of the sandwich in a nonstick pan, melting the cheese.
  6. Slice, serve and enjoy!

Here’s the Skinny

Serving size: 1 Cal: 249 Fat (g): 5 Carbs (g): 30.5 Protein (g): 21.7