Go Red For Women

I had a great time at Macy's Mother's Day Fashion Show last Saturday in Herald Square. Macy's is partnered with The American Heart Association's Go Red For Women campaign, bringing awareness to the number one killer in women, Heart Disease. I was on hand providing nutrition tips and information. Thanks to everyone who came out to support, learn and of course, see some Spring fashion! 

Black Eyed Pea Dip With Roasted Broccoli

I'm a long time fan of hummus, but I wanted to change things up with black eyed pea dip. According to Southern folklore, black eyed peas represent wealth and prosperity. Who doesn't want some of that? Instead of dipping with typical crackers or bread, roasted broccoli is a healthier, less carb ridden accompaniment. 

I decided to use fresh beans, soaking them for 6 hours, then boiling for 40 minutes. You can either use fresh or canned. This recipe was inspired by my new Nutribullet--but a blender or food processor will work just as well. 

Ingredients for dip: 

1 1/2 cups cooked black-eyed peas (or 1 15-ounce canned black-eyed peas) 

1/4 cup fresh parsley leaves

2 tablespoons lemon juice

2 tablespoons olive oil

1 large clove garlic chopped 

1/2 teaspoon dried tarragon

ground pepper

salt as needed (depending on preference)


1. Put aside a few black-eyed peas for garnish 

2. Place peas in bowl

3. Add parsley, lemon juice, oil, garlic, tarragon & pepper.

4. Process until smooth 

5. Taste to add seasonings or salt

6. Transfer to bowl & garnish with the extra peas


  • I had to add about 1/2 cup of water to the dip while in the Nutribullet for a smoother texture
  • IT IS SO GOOD! I'm mmmm'ing all over the place. 


Ingredients for Roasted Broccoli: 

1 1/2 pounds (24 ounces) broccoli florets

4 tablespoons olive oil 

3 minced garlic cloves

juice from half of lemon

black pepper



1 Preheat the oven to 450°

2. In a bowl toss the broccoli florets, minced garlic, olive oil & lemon juice 

3. Place the broccoli florets on a greased baking sheet

4. Roast for 35 minutes or until nicely browned 



Ginger Stir Fry



Ginger strengthens immunity & improves digestion/absorption of essential nutrients in the body.  Today I was feeling a cold coming on.  I am visiting my parents so my mother & I decided to make this Ginger-based quick & easy recipe packed full of nourishing & beneficial ingredients.  The prep time is 20 minutes, total cook time from start to finish ~45 minutes. 


Ginger is a herb often used in: 

- alleviating nausea, dizziness, motion sickness, morning sickness & stomach pains

- pain reduction from menstrual cramps, common muscle soreness & arthritis

- relieving respiratory ailments

-preventing cold/flu





1 onion

2 tablespoons of ground fresh organic ginger

9 ounces baby bella mushrooms (1 pack)

1 red pepper

1 yellow pepper

1 green pepper

1 orange pepper

canned or fresh beansprouts (14 ounces) 

5 ounces shredded carrots (can buy already shredded) 

2 medium size green squash

1/2 cup string beans 

4 tablespoons of ground ginger root

olive oil

5 tablespoons low sodium lite teriyaki sauce 

black pepper

brown rice 



1. Coat wok pan with olive oil

2. Cut up onion into small pieces & put in wok

3. Add 3 tablespoons of low sodium teriyaki sauce 

4. Use food processor to grind ginger into small pieces OR garlic press to press ginger directly in work OR chop ginger into small pieces

5. Put half of the ground ginger into wok

6. Sprinkle black pepper, then sauté

7.  While sautéing, cut peppers into thin strips 

8.  Add peppers, sauté on low flame for 5 minutes  

9. Add string beans 

10. Slice mushrooms, add mushrooms 

11. Slice squash, add squash

12. Add carrots 

13. Add 2 tablespoons of teriyaki

14.  Saute' all of the vegetables on low to medium light until close to fully cooked, stir frequently. (Should take ~10 to 15 minutes)

15. Add beansprouts

16. Add other 1/2 of ginger (about 2 tablespoons, can add more depending on taste buds)

17. Stir, cook for 2-3 minutes 

18. Plate over 1/2 cup of brown rice

19. Eat

20. Feel good

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