Goodbye 2016!

Wow, this year is up and it has been quite a year of renewal, revelations and real-ism. I have personally and professionally witnessed that first hand. My lesson out of it…”Guard my Grace.” Listen to and hear  my own inner voice. If I can’t hear, recognizing the fact that God has brought people into my life literally ones I would have never guessed that our paths would have crossed have dropped in  for a reason, season or a lesson. I had to learn to open my heart to receive it and trust the process as we all know is not always easy. One that was most important and that sticks out with me was this. When you come to the end of your rope…….let it go! Why hold on to something that’s not holding on to you? So I say to you take this time to reflect, renew and pack away. We are not carrying these bags into 2017 because as Ms. Badu said, “it will just hurt our back!” Let’s get some new luggage and mines will have wheels! Remember it’s never too late to start. This applies to me as well, I have struggles just like you, trust me when I say no one is exempted.


Gina’s Tropical Mai Tai

Mai Tai

Ice, as needed
1/2 cup fresh pineapple juice
1/4 cup orange juice
2 ounces light rum
1 ounce dark rum
1 ounce triple sec
Juice of 1 lime
Dash grenadine
Maraschino cherries, for serving
Orange wheels, for serving

Fill a cocktail shaker 1/2 way with ice cubes.

Add the pineapple juice, orange juice, light rum, dark rum, triple sec, lime juice, and grenadine and shake for 20 seconds.

Strain drinks into 2 ice-filled glasses and garnish with maraschino cherries and an orange wheel.

Via Food Network

Cod with Roasted Tomato Salsa


6 plum tomatoes, sliced into quarter wedges
1/2 red onion, sliced into quarters
Olive oil
Kosher salt and freshly ground pepper
7 cloves garlic
1 jalapeno, sliced in half and seeds removed
3 tablespoons chopped fresh cilantro
Juice of 1 lime
4 (5-ounce) center-cut cod filets, skinned


Preheat the oven to 450 degrees F.

Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.

Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.

Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

via Food Network

Light Carrot Cake

Today is my 50th birthday and I’m loving every second of it! 50 feels great! I want to share my light carrot cake recipe with you to remind you that even through your weight loss journey, you can “have your  cake and eat it too!”


Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Fine salt
2 large eggs
1 egg white
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup canned crushed pineapple in fruit juice
1/2 cup vegetable oil
5 medium carrots, peeled and grated (about 3 cups)

Light Cream Cheese Frosting:
8 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon fresh lemon zest

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.

Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.

In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.

Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.

Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.

Light Cream Cheese Frosting:
Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

Via Food Network

Fish Tacos with Cool Watermelon Salsa

Watermelon Salsa Fish Tacos

4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chilli powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.


Welcome to my blog!

Thank you for visiting my new website. Here we can share all things fabulous from health and fitness to fashion and beauty. Following me on, you’ll learn that I’m more than just a foodie. I’m here to share my thoughts on life and to spread a little bit of positivity. Thanks again for visiting and keep checking back for more to come.

Weight Loss Journey

Okay you’ve got the perfect trainer, the vibe is good and you are ready to get started. Now chart your course of what days and times will work best. Generally we have to balance everything for everyone else but this is your time and its all about you. It’s your special day! This is your first big decision; make the commitment, I can’t begin to tell you haw much money I have wasted on gyms, boot camps, etc. If you can enlist a friend …great, if you can’t this is where the truth comes out. What you are made of, the big test and the hardest. I started with everyday the first week just to wrap my head and body around the idea because there will be a slight shock to the body. Remember it has been dormant, go ahead and shock it and after the first week reduce down to 3 days a week. You must eat prior to every workout because it will help you work out and give you endurance to last the hour. Get in the habit of keeping snacks in your purse, I ate 6 meals and 3 snacks. Protein and veggies and water, water and more water. (I’m fighting that battle with you) Eat your heaviest meal at lunch if you must so it will have to time to burn off. No sodas, sugar, flour, pastas, bread….I know it’s a lot but this is hard work. That’s why when people suggest that I’ve had work done I laugh because I know I gave it up and I give it everything I got. I turn my... read more

Continuing on the Journey

So now you found your trainer and you want to find one that works for you and what works for you. I know there are boot camps, spin classes and all sorts of classes but for a woman my age, (50 years old) that’s not for me. Sometimes you can injure yourself by working with a person that is not in tune to their craft. When I started, I was under contract that required me to lose 20lbs in 12 weeks and create recipes that would help me gain that. So I had to go hard, it was challenging but it made me realize that I could perform under pressure. I went through a lot of personal turmoils while under this obligation. I lost my grandmother and planned my first funeral and my sister suffered a stroke. Pat and I weren’t in the best place but as usual, like most women I thought I was “SuperWoman” and I kept pushing. Actually, that campaign showed me that I was fearless and that I could handle it without the needed support. So be careful what you ask for because as you start to progress everyone will not be happy for you. The key here is to just get started. Just get... read more


What’s GOOD for you, taste GOOD to you! These great recipes I have prepared over the years have been modified for healthier eating. A switch out here, a swap there, you’ll never miss the bad stuff.


From my event coordinator days, I’ve still got a knack for decor. Check out my homestyle tips to make your house home!


As they say, anything worth having is worth working for. Yes, that means breaking a good sweat to keep fit and bring out the best you! I’ve got some fitness tips to share with you if you’re ready to keep up!


Wanna know what’s going on in pop-culture and what the celebs are doing?… SO DO I! Let’s see what we can find out.


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