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Category: Recipes

Immune Boosting Recipes….to keep the Virus away!

I think one of the best things we can do to stay healthy, not just during this outbreak, but all year round is to increase the immune-building foods that we eat.

Vitamin Booster Smoothie

Up your vitamin quota with help from this bright and fresh smoothie. Orange, carrot, celery and mango pack a nutritious punch

adapted from


  • orange, peeled and roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 mango, roughly chopped
  • 1 cup water

Put the orange, carrot, celery and mango in the blender, top up with water, then mix until smooth.

White Bean Dip

A dip filled with beans that are filled with beta-glucan and zinc – all immune-boosting properties.

adapted from Food

1 (14 ounces) can cannellini beans, rinsed and drained

1 clove garlic

1 1/2 tablespoons extra-virgin olive oil

4 sprigs fresh mint leaves

6 sprigs fresh thyme leaves, stripped from stem

Coarse salt and black pepper

3 tablespoons chives, chopped

Pulse all ingredients except chives in a food processor or until a smooth paste forms and transfer to a bowl. Serve on bruschetta or as a dip for fresh veggies and garnish with chopped chives.

Chicken and White Bean Soup

Rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup.

adapted from

  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can cannellini beans, rinsed
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Egyptian Tossed Salad

adapted from


This superfood salad will boost your immune system. You can eat it in a pita or on top of a chicken cutlet or on its own.


Ingredient Checklist

  • 2 tablespoons lime juice 
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • 1 ⅓ cups diced cucumber
  • 1 ¼ cups diced tomatoes
  • 1 cup chopped fresh parsley
  • ⅔ cup diced green bell pepper
  • ½ cup diced radishes
  • ⅓ cup diced yellow onion

Whisk lime juice, vinegar, cumin and salt in a large bowl. Add cucumber, tomatoes, parsley, bell pepper, radishes and onion; toss to combine.

4 Ingredient Chicken Enchiladas

I made this recipe for my youngest daughter and a bunch of her friends over the past weekend. Everyone loves Mexican food and I thought this looked so good and was so easy to make. I served it with chips, salsa and guacamole (the whole foods one is really good though I like to add a little more lime juice!!!). They all loved it and went back for more and more..

image: lil’


1 rotisserie chicken

2 packets Frontera Enchilada sauce.

2 bags Mexican Shredded Cheese

Corn Tortillas


Shred the chicken and place in a bowl

Line baking dish with tortillas

Add chicken and cheese to the inside of the tortilla and roll.

Repeat. Place all the rolled tortillas side by side in the baking dish.

Pour the Enchilada sauce on top and sprinkle with remaining cheese (be generous!!)

Bake at 400 degrees for 15 minutes

Serve with a dollop of sour cream or plain Greek Yogurt (optional)

Super Bowl Punch

When I was in Miami last week, this Super Bowl punch was the drink of choice all over town.  If you are hosting a party tomorrow, this is a must!!!  It is soo good and really easy to make!!! It is sure to be the hit of the Super Bowl!!!!!

recipe adapted from
1 L 


4 c. 


(750-ml.) bottle Prosecco

1 c. 


1/4 c. 

blue Curaçao

lemon, thinly sliced

3 c. 


  1. Combine all ingredients in a punch bowl. Stir to combine and serve into glasses.

Crustless Broccoli Cheddar Quiche

One of the requests I received for new year posts was for easy healthy family recipes.  I saw someone post this on Facebook the other day and decided to try it.  This crustless quiche was amazing.  I served it with some chicken soup.  I really like the skinnytaste site they have some really good lite recipes.  Stay tuned for more…Bon Appetit!!!

adapted from
  • 3 cups broccoli florets  (I used frozen but just make sure to strain all the excess water)
  • 5 Eggs, large
  • 1/8 tsp Black pepper, ground
  • 3/4 tsp Kosher salt
  • 1 pinch Nutmeg
  • 2/3 cup 2% milk
  • 1 cup Cheddar cheese, grated
  • 1/4 cup Half & half cream (I use fat free)

  • Preheat your oven to 350degrees. 
  • Spray a pie dish with oil.
  • Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender, crisp and green but not mushy, about 2 1/2 to 3 minutes.
  • Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.

Healthy Baked Eggplant Parmesian

(adapted from eating bird food)
image slender kitchen

  • 2 Eggplants, medium
  • 1/3 cups basil
  • 2 Eggs, large
  • 1 24 oz jar Marinara sauce
  • 1 cup Almond flour
  • 1 Black pepper, Freshly ground
  • 2 tsp Italian seasoning
  • 1/2 tsp Sea salt
  • 1 Cooking spray
  • 2 cups Mozzarella
  • 1 cup Parmesan


  1. Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper. 
  2. In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 
  3. Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.
  4. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.
  5. In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.
  6. Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.