This PB&J parfait transforms one of my favorites - a peanut butter & jam sandwich - into a parfait that triples as a hearty breakfast, healthy snack and wholesome dessert. The options for pb&j combos are endless with different fruit and granola toppings.
Tuesday, April 12, 2011
Many store-bought versions of granola are loaded with excess sugar and other unnecessary preservatives and ingredients. But because granola is so easy to make, there really is no reason not to make it at home so that you can control what is in it. This version of granola is full of fiber and other healthy ingredients.
Tuesday, December 14, 2010
This lemon-thyme-honey vinaigrette is light, refreshing and easy to make. I tossed my salad with apple, Havarti cheese, asparagus and pumpkin seeds but you can add whatever ingredients you would like.
Tuesday, July 20, 2010
Creating a teppanyaki-style meal at home is easier than you think. Our home-cooked version is full of the flavors that we love but it is much lighter and healthier than the restaurant versions.
Monday, June 28, 2010
These muffins are a great source of fiber, protein and vitamins with the oats, nuts and bananas. I like making them in miniature so that they are just the right size for my son.
Wednesday, June 23, 2010
These peanut butter balls are the easiest snack to make and a sure way to serve your kids some protein and calcium. They are also sweet enough to be a satisfying dessert.
Friday, May 28, 2010
I submitted this steak recipe to the Beringer Great Steak Competition. One of the criteria is that the steak has to be prepared and plated in 30 minutes. Following the guidelines of the competition, I paired the steak with the Beringer Founder's Estate Merlot.
Thursday, February 11, 2010
This teriyaki chicken is the closest I've come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Tuesday, December 29, 2009
This teriyaki marinade also makes a restaurant-quality teriyaki chicken. The key to the marinade is to let the meat marinate for at least several hours. If you let the meat marinate for 1-2 days it will melt in your mouth just like candy.
Friday, August 3, 2012
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