RECIPE: Great Balls of Fire

First off, I cannot utter the phrase “Great Balls of Fire” without recalling that scene in Top Gun….Goose and Maverick plus a piano–when Tom Cruise was crazy hot…not crazy!

That aside, these Great Balls of Fire are crazy good!  Just a smudge of cayenne brings the heat while rev-ing metabolism and fighting infections!

I’ve been on a coconut kick lately, but if those tropical shavings don’t suit your palate, these delicious, healthy spheres can roll without a coconut coat.



6 Tbsp Peanut Butter (the real stuff; choosey moms choose peanut butter not adulterated with HFCS or Sugar)

3 Tbsp Coconut Oil, melted

3 Tbsp Maple Syrup

3 Heaping Tbsp Cocoa Powder

1 Tbsp Flax Seeds

1 Tsp Chia Seeds

1/4 tsp Cayenne Pepper

1 pinch of Sea Salt (I prefer Pink Himalayan, but I’m picky like that)

1/2 Cup non-sweetened, shredded Coconut


On stove top, melt coconut oil in a small pot.  Add Peanut Butter.  Stir. Add Maple Syrup. Stir.  Add Cocoa Powder. Stir.  Add seeds and salt and stir.  Use melon ball scooper thing or just a spoon to create spheres.  Roll spheres around in coconut until covered. Store in Fridge.

Makes about 12 depending on sphere size.


RECIPE: Jicama Salad

Looking for a simple salad that’s not the same ole, same ole?  Look no further.  If you have access to Trader Joe’s cubed Jicama (hick-uh-muh), it won’t get much easier than this! If not, you could swap apples and still get a super-duper, fresh, new salad or ‘work for it’ and peel n’ chop your own jicama! tells us jicama’s health benefits are “derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein.”

So nosh on this and let the healing begin!


1 can corn (or fresh summer corn if it’s summah and you have it)

1/2 cup chopped jicama

1/4 cup chopped cilantro

Juice of 2-3 limes

3 Tbsp olive oil

Sea Salt and ground pepper to taste

1/8 cup diced red onion (optional)


Option to serve atop bed of spinach to get your extras greens on!


RULE: Eat Plants at Breakfast

Have you seen what constitutes the average American’s Breakfast?  I have. Trust me, I can ‘put it away’ in the food department.  But I am appalled at what we ingest first thing in the am.  Did you know that anymore than about 500 calories at a time immediately gets stored as fat? The body can’t use all of the “energy” we give it. And by “energy”, I mean calories, especially in the form of pancakes, waffles, muffins, fries, and biscuits.

I get it. They taste good. And they taste even better with butter, syrup or cheese atop. But you know what doesn’t taste good? Hospital food. The kind you’ll get with your diabetes, heart disease or stroke hospital admissions on down the road.  Depression, obesity and loss of libido, also, not tasty.  So, maybe pass on the gluttony most mornings.

When’s the last time you had some kind of plant for breakfast? Not like an Easter lily, but like a vegetable?


fruit bowl

Throw some onions, spinach, tomato or mushrooms ‘up in’ your omelette (heck, throw in all of them!) Have some berries on your pancakes or maybe skip the ‘cakes entirely–opt for fruit?

And if you’re not bellying up for brunch and need something quick, smear some peanut butter on an apple and go! Have a handful of nuts and a piece of fruit.  Your organs will thank you.



RECIPE: Peach Fuzz Delight

Did you over do it this Labor Day weekend?!

If so, let celebrate the end of summer with a truly delicious concoction!   If not, let’s still celebrate summer’s end with this delicious concoction!

A dear friend brought over peaches, rum and one of those frozen Lime-aid cans. Delighted by her having brought over peaches, rum and enthusiasm for fun, I hated to eject her Lime-aid from the line up. But with high-fructose corn syrup and numerous radio-active chemicals and dyes, I simply could not let artificial ingredients hijack our fun– especially when I had the REAL ingredients to substitute. ( FYI Limes, ice and honey = a  tastier, healthier version of lime-aid.)

She was skeptical, I could tell.  Or just thought it was super rude of me to suggest her summer cocktail of choice was somehow deficient. Which it was (rude). But I can confidently say, we both thoroughly enjoyed the new and improved “Peach Fuzz Delight” (we’re calling it)!   And by thoroughly I mean, thoroughly.

You ready for the fun?

In a blender combine:

2 large, juicy-ripe peaches, pitted

2 limes, peeled

1 inch of lime rind

3 heaping Tbsp honey

1 cup Rum

1/4 cup H20

3-5 cups of ice (how thick and frosty do you want it?)



RECIPE: Summer Veggie Ceviche

  • Summer’s a drawing to a close….

    which makes me sad because, ain’t nuthin tastier than summer vegetables! They are simply bursting with color and flavor. And techincally the more colorful your meal, the more nutrient dense, so get to your local farmers market to buy up some goodness!

    My other mother’s bestie shared this lil number with us, and it was a hit at our family gathering, even the fried-food-fans were intrigued.

    Summer Corn Salad


    • 1 cup beans–fresh lima beans (1.5 lbs picked), Dermason, black or white beans
    • 1 teaspoon finely grated lime zest
    • 1/3 cup fresh lime juice
    • 1/4 cup extra-virgin olive oil
    • 1 scallion, thinly sliced
    • 1 jalapeño, seeded and thinly sliced
    • 1 small shallot, thinly sliced
    • 1 pinch sea salt
    • 1 1/2 cups corn kernels (raw or roasted, from 2 ears)
    • 2 nectarines, peeled and cubed
    • 1 avocado, cubed
    • 1 large orange bell pepper, thinly sliced
    • 1 pint heirloom cherry tomatoes, halved
    • 1/2 cup coarsely chopped cilantro
  1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
  2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.


Original Recipe From Food & Wine Magazine