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

Ingredients 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 Directions 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...

Cod with Roasted Tomato Salsa

Ingredients 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   Directions 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...

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!” Ingredients 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 Directions 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...