Mom’s Pumpkin Puree

I think this is one of my favorite side dishes my mom makes. As a child I was not sure what exactly this was but I loved it! Now that I enjoy some time in the kitchen I find myself asking mom about all the dishes I liked and I try to figure out a way to make them healthier for me to eat today.


Half fresh Pumpkin
Grass-fed unsalted butter
Shredded parmesan cheese


Cut the pumpkin in chunks and boil until soft. 15-20 minutes. Test with fork.

Mash the soft and peeled pumpkin with a fork. Add in a tablespoon of butter and mix well. Shred some parmesan cheese and mix again, making it into a nice smooth purée.

Place in oven safe dish and bake at 350 for about 35 minutes or until top is golden brown. Turn on the broil for the last 5 minutes to give it a nice golden brown color.


Goodbye Mayo!

Recently as I walked the isles of the groceries store I came accross this product. I read the labels and it wasn’t bad at all. This is a low carb substitute for Mayonnaise. I don’t use it too often but it is great for tuna, chicken or turkey salads. It has come in handy for an emergency meal or snack. When making these salads mix together the protein with hard boiled eggs and some green onions.

Today for post-gym breakfast I had one teaspoon of it with some tuna and tomatoes. Along with one chicken and apple sausage.

Enjoy your weekend and stay active!

Nautica South Beach Triathlon 2012

On April 1st I will take part on this years Nautica South Beach Triathlon. I will be doing a half-mile ocean swim, a 19-mile bike course, and a 4-mile out-and-back run course. Last year I did the shorter distance of this same triathlon and it was a lot of fun. I’m definitely looking forward to this race. This year I opted to also take part in a small challenge in this race. I signed up as a St. Jude’s Children Hospital hero. This means I made the commitment to help raise funds for this cause.

Please Please visit my page and make a donation. All funds go directly to St. Jude Children’s Research Hospital to find cures and save the lives of children fighting cancer and other deadly diseases.

My page.

Go here if you want more info on this race.

Thank you sooo much to those that have already donated! 🙂

Natural Calm Magnesium

A friend recommended me this product for different reasons. I was very curious and began my research. After doing some reading and consulting with my sister (a nutritionist/dietician) I decided to give it a try. So far I started out with the lowest dosage to test it out. This product fizzes in warm water. I tried the Raspberry one.

A few things on Magnesium:

Magnesium and calcium are fundamental nutrients that need to be in balance with each other in order for you to fully experience good health. Their importance on a cellular level is critical. Calcium and magnesium are like opposite sides of a coin. Calcium makes muscles contract. Magnesium is necessary for muscles to relax. Calcium excites nerves, while magnesium calms them down. Calcium is needed for blood clotting, but magnesium keeps the blood flowing freely.

Magnesium helps your muscles and nerves function properly; it keeps your heart rhythm steady, supports a healthy immune system and also assists in keeping your bones strong. This essential mineral helps regulate blood sugar levels, promotes normal blood pressure and is required for producing and storing energy. It’s easy to see why many researchers say that no single dietary factor is as critical as magnesium. Magnesium is necessary for more than 300 known body functions.

This product is good to keep you regular, good for insomnia and aids in stress relief. Here are a couple of websites with more info.

Health Learning Info.


Berry Almond Crumble

Here’s one if not THE BEST dessert I have yet to make. This is only a treat so I’m restraining myself from making it every week. It’s so good I would get upset every time my husband wanted any. I just wanted to eat it all myself. Hope you like this as much as I did! 😉



8 cups mixed blue berries
1 Tbsp quick-cooking tapioca
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries (I used Splenda)
1/2 teaspoon finely grated lemon zest

Crumble Topping:

1 3/4 cups all-purpose gluten-free flour
1/3 cup dark brown sugar
1/3 cup granulated sugar (splenda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/2 cup melted butter
1/2 cup finely chopped almonds.


1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.