Watermelon Sangria

A refreshing twist on an old classic drink.  I especially like to make this for parties by the pool.  The fresh lime juice added to the watermelon gives it a unique kick!


7 cups watermelon cubed (keeping 1cup separate for later)

2 bottles (750ml each) white wine

2 cups watermelon vodka

3 cups lemon lime soda                                                                               

3 tbsp of fresh lime juice

Fresh mint (optional)

¼ cup sweetener (optional)


Add watermelon and the juice of one lime to a food processor or blender.  Blend on high until well pureed.  The Kitchen Ninja works perfectly for this

Using a cheesecloth, pour the watermelon puree and squeeze as much juice through.  Discard the pulp

Add white wine, vodka and lemon lime soda.  I use Sprite Zero to cut down somewhat on the calories

Add sweetener and stir well (I use stevia but any sweetener will work just fine)

Refrigerate for 4-6 hours

Serve over ice with fresh mint and a few pieces of the remaining cubed watermelon

The Sangria may separate, just stir and serve



Chocolate Chip Macadamia Nut Cookies!

There are tons of chocolate chip cookie recipes to choose from.  I particularly like this recipe as it calls for the use of cold butter rather than soften or melted butter.  Besides it’s taste, cold butter will help provide structure to the cookie.  Given that this recipe calls for (2) cups of chocolate chips and (1) cup of nuts, you will want a hearty cookie that can hold its on own in terms of thickness and texture for all the goodness baked inside.


1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 cup cold unsalted butter cut into approximately 16 pieces (1 cup = two sticks)

2 tsp vanilla

2 eggs

2 1/2 cup all purpose flour

1/2 tsp of salt

1/2 tsp of baking soda

2 cups of chocolate chips (semi-sweet or milk) I prefer milk chocolate chips

1 cup of macadamia nuts, sliced


Combine sugars until completely mixed

Add butter pieces and beat on high (scraping down the sides as necessary) until completely combined and a grainy paste is formed (approximately 5 minutes)

Add vanilla and eggs.  Mix thoroughly until the ingredients are incorporated

Add flour, baking soda and salt

Add chocolate chips and macadamia nuts mix until just blended.  You don’t want to over mix the dough

Using a cookie scoop, or spoon, scoop approximately 1/4 cup dough onto a large plate (approximately 15-18).  Cover with plastic wrap and chill in refrigerator for at least 30 minutes.  You want your dough to be cold in order to reduce the dough from spreading and becoming too thin while baking

Preheat oven to 350 degrees

Place dough on a greased cookie sheet (if using parchment paper, I like to spray as well just to ensure the cookies don’t stick)

Bake for 12-14 minutes or until golden brown

Food…Gluten Free Baked Vanilla Donuts

For my kids, I bake all kinds of treats. Mostly, I try to make a more healthier version of their favorites that’s just as yummy. Therefore, this recipe calls for the donut itself to taste as close to a cross between a Krispy Kreme glazed donut mixed with all the goodness of a Chocolate Glazed Dunkin Donut.

And viola….the Gluten Free Baked Vanilla Donut… dipped in milk and white chocolate covered in sprinkles is born.

I suggest doubling the mixture as some gets lost in the piping bag. It also allows for one extra swirl per donut making for just a slightly larger donut.



1 cup all-purpose gluten free flour

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1/4 cup sugar

1 large egg

1/4 tsp vanilla extract

5 Tbsp milk

3 Tbsp vegetable oil


3 cups milk or semi-sweet chocolate chips (divided into 1 cup per bowl) if you plan to use different chocolates. For just a chocolate or a white chocolate glaze, 1 cup of chocolate chips is sufficient.

1 tsp coconut oil per 1 cup chocolate chips.

Rainbow or chocolate sprinkles (optional)

To Make 6 donuts:

Preheat oven to 350 degrees

Coat a six count donut pan using cooking spray making sure to thoroughly spray the donut well.

In a bowl combine the flour, nutmeg, baking powder and salt.

Next, using a separate bowl, whisk together the sugar, egg, milk, oil and vanilla.

Slowly begin to incorporate the dry mixture into the wet ensuring to break up any lumps that begin to form until combined.

Fill a pastry bag or ziplock bag (remember to cut a small hole on one corner) with the batter.

Pipe four (4) swirls of batter for each donut being careful to stay neat. This is important as the donut will set just as it appears in the pan with little movement. You can use a small spatula to clean up and/or trim the donut before baking.

Bake for 10-12 minutes or until the toothpick comes out clean. You don’t want to over bake and dry out the donuts.

Remove from the oven and let the donuts cool completely in the pan for approximately 30mins. Turn donut pan upside down, give it a couple of taps and your donuts should fall right out of the pan.

To make the glaze:

Using 3 microwave safe bowls, divide your chocolate chips into 1 cup each per bowl.

For each 1 cup of chocolate chips, add 1 tsp of coconut oil.

I prefer to use three (1) cup bowls of milk chocolate, white chocolate and white chocolate chips with two drops of red food coloring for a pink glaze.

Microwave each bowl for 60 seconds at 50% power. Stir and microwave again for 30 seconds. Still until the chocolate is completely melted. Let the chocolate sit for approximately 5 mins.

If using more than one type of chocolate chip, repeat this step until all chocolate has been melted.

Once ready after the donuts have fully cooled, take each donut and dip and swirl the top of the donut (this is the side that was face down in the pan) until the top is completely coated.

Next, dip the chocolate side down of the donut into the sprinkles.

Let the chocolate harden a bit before indulging.


Shopping List created with Ease

I use the List Ease app to help keep me organized in a simple to use format. Once you scan or manually add an item, you can send it to your grocery list or back to your pantry list with just one click. No need to re-enter items as they go back and forth between the two lists.

You can also create your own lists, categories and so forth so it’s not just for groceries.

I have included the link below. Check it out!

Shopping List Ease – Grocery by inMarket Media, LLC

Avocado Chicken Salad

For a healthy refreshing take on traditional chicken salad, check this out.


(1) medium to large chicken breast

(2) avocados (ripe and ready)

(2) hard boiled eggs, optional

(1) cup of red onion, diced

(1) corn on the cob, fresh, cooked and remove corn kernels from cob

(1/4) cup fresh Dill

(1/4) cup fresh chives or green onion

(3) tablespoons extra virgin olive oil

(1) fresh lemon

Sea salt and pepper to taste

In a large bowl, add chicken, diced avocado, eggs, onion, corn, dill, chives, bacon and toss lightly.

In a small bowl, mix olive oil, juice of one half lemon, pepper and salt to taste. I omit the salt in this step as I find it’s too much for me. Pour over contents and toss.

The creaminess of the avocado along with the fresh herbs will not have you missing the mayo!


Also, the egg can be omit but it does add a lot of good flavor.

Watermelon and Berry Salad

The trick to the most delicious watermelon is to add lime juice!


(2) cups watermelon- cubes

(1) cup of blueberries

(1/2) cup blackberries

The juice of one lime (freshly squeezed)

Fresh mint

In a glass bowl, add watermelon and berries. Any type of berries will work. I don’t usually cook with strawberries as my good friend is allergic. If you prefer, the salad is just as tasty with our without the berries. It’s purely preference.

Add the juice of one freshly squeezed lime and a handful or so of fresh mint. Toss and enjoy!

Never Fail Roasted Chicken

This is a simple, no fail chicken recipe so good that you will rethink the way you roast chicken.


  • (2) Organic, boneless chicken breast (I prefer Trader Joe’s brand)
  • (2) tablespoons of extra virgin olive oil (EVOO)
  • Fresh cracked pepper (to taste)
  • Fresh sea salt (to taste)

Preheat oven to 450 degrees

  • In a glass baking dish, add EVOO, cracked pepper and salt.  Add chicken.  Coat chicken on both sides
  • Bake for 27-30 minutes depending upon thickness
  • Let stand for five minutes before slicing

BBQ Chicken Flat Bread

I am always looking for a way to save on calories and not necessarily taste. Therefore, I am sharing my version of a BBQ Chicken Flat Bread which is just as delicious but less in calories.

For this recipe I use, a Flatout or Foldit slice of flatbread.  You can find either of these two in the grocery store.  Walmart sells them in a 6 pack for $2.98.  It’s two points on the Weight Watchers diet and 90 calories for one.


  • (1) Flatout or Foldit
  • Favorite BBQ sauce
  • (1) one cup of grilled chicken (Trader Joe’s organic chicken is a favorite)
  • (1/4) cup of soy based or vegan cheese (any cheese you prefer will work but will add more calories)
  • (1/4) cup of diced red onion
  • (1/4) cup button mushrooms – raw
  • (2) tablespoons of fresh cilantro – chopped

 Serving Size: (1)

Preheat oven to 425 degrees

  • Take one Flatout (Italian Flavored) and add BBQ sauce. I prefer the Trader Joe’s BBQ sauce but any favorite will work.
  • Using a pastry brush swirl around the sauce.
  • Next I add a soy based or vegan cheese ever so slightly.  Just enoughcheese for taste and texture.  For me, cheese adds weight almost immediately to my hips so I use it sparingly.  
  • Add chicken that had previously been roasted 
  • Sprinkle red onion
  • Add mushrooms
  • Sprinkle fresh chopped cilantro 
  • Bake at 425 degrees for 8-12 minutes depending how crispy you might like your pizza.