RECIPE OF THE DAY "FROSTY BERRY GRANITA"

Frosty, fruity, and fat-free, this heat-beating Italian ice doesn't require any special equipment — just a metal baking pan. Fill with a mix of pureed raspberries and strawberries and sugar syrup, then freeze. Scrape with a fork into prechilled dishes to serve.

Makes about 5 cups.

1 cup(s) water

1/2 cup(s) sugar

1 lemon (up to 2)

1 pound(s) strawberries, hulled

1 1/2 cup(s) raspberries

1.Make sugar syrup: In 2-quart saucepan, heat water and sugar to boiling on high, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, 5 minutes. Set aside to cool slightly, about 5 minutes.

2.Meanwhile, from lemon(s), grate 2 teaspoons peel and squeeze 1/4 cup juice. In food processor with knife blade attached, blend strawberries and raspberries until pureed. With back of spoon, press puree through sieve into medium bowl; discard seeds.

3.Stir sugar syrup and lemon juice and peel into berry puree. Pour into 9" by 9" metal baking pan.

4.Cover and freeze mixture 2 hours or until frozen around edges. With fork, scrape ice at edges into center. Cover and freeze until completely frozen, at least 3 hours or overnight.

5.To serve, let granita stand at room temperature 15 minutes or until slightly softened. With fork, scrape across surface of granita to form ice shards and spoon into chilled wine goblets or dessert bowls.
Serve immediately.

Calories 60

RECIPE OF THE DAY "GRILLED-ROASTED NECTARINES"

For a casual end to a great evening, grilled nectarines will become your favorite go-to desert. The dry, high heat intensifies the fruit's flavors, creating a sweet-and-smoky succulence. Garnish with a simple salsa of blueberries, strawberries, and raspberries.

Makes 4 servings.

2 cups strawberries, hulled and coarsely chopped

1/2 cup raspberries

1/3 cup blueberries

2 tablespoons sugar

2 teaspoons finely chopped crystallized ginger

1 teaspoons fresh lemon juice

Pinch of salt

4 medium ripe nectarines, cut in half and pitted

Nonstick cooking spray


1.Prepare salsa: In medium bowl, mix strawberries, raspberries, blueberries, sugar, ginger, lemon juice, and pinch salt. Set aside. Makes 2 cups.

2.Prepare outdoor grill for direct grilling on medium. Spray cut sides of nectarine halves with nonstick cooking spray. Place nectarine halves on hot grill grate and cook 5 to 6 minutes, or until lightly charred and tender, turning over once.

3.To serve, in each of 4 dessert bowls, place 2 nectarine halves, cut sides up, and top with berry salsa.


130 calories per serving.

BACK TO MY ROUTINE

I've been away for five days, and I miss blogging. I had tendinitis in my right hand and I had to go to the emergency room because I was in so much pain. This was the first time I had to go to the hospital since I had my lap band surgery. During the intake, this was the first time I was not ashamed and embarrassed when they asked me my weight - I proudly said "208" with a smile.

When the nurse asked me if I had any medical issues, I said no - but my husband reminded me about my lap-band. I said oh yes, that's right. The lap band has become a normal part of my life, so I don't always think about it. When the doctor prescribed some pain meds and antibiotics, my husband was quick to remind me and to tell the doctor that I could not have any large pills because of the lap band, so they prescribed liquid versions of the meds - let me tell you they tasted NASTY! But I took them - YUK! LOL.

My hand had to be in a splint and sling for five days. By the third day, I really began to miss my exercising, and that's when I realized I had become really dedicated to my workouts. On that third day, I decided to take a walk in my neighborhood (not my usual location by the pier, since I could not drive). So I took a two-mile walk.

Today, the sixth day, I finally got to the pier to walk - I'm on the New Jersey side of the Hudson, so what a lovely view of the Manhattan skyline! When I walk, every second day, I push myself to go a little further. I felt good about my workout today. I still can't put any strain on my right hand, so it limits the type of exercises I can do, but the walking is great. It is Memorial Day weekend and I have to say I feel really good about myself - better than I have in a long time, about my look, self-esteem and overall health. There was a time I could not walk even one block without pain, and now look at me now - I can walk for miles!

OFFLINE FOR A FEW DAYS

Out of commission for a few days - due to tendonitis in my mouse hand :). So no posting of the recipe of the day for a while. Hope to be back soon!

RECIPE OF THE DAY "TOMATO SALAD WITH RED ONION & BASIL"

This summer's garden bounty is best enjoyed at the height of the season, when tomatoes are ripe and juicy and fresh basil is plentiful.

Makes 4 servings

3 tablespoon red-wine vinegar

4 teaspoon olive oil

1/2 teaspoon Dijon mustard

4 tomatoes, thinly slices

1red onion, thinly sliced

1/3 cup tightly fresh basil leaves, shredded


1. To prepare the dressing, in a small bowl, whisk the vinegar, oil, salt, mustard, and pepper.

2. In a large salad bowl, combine the tomatoes, onion, and basil. drizzle with the dressing; toss to coat. Refrigerate, cover, tossing once, until the flavors are blended, at least 1 hour.

Per serving (1cup) 90 calories

RECIPE OF THE DAY " CAJUN STYLE RED SNAPPER"

Cajun cooking is a Louisiana culinary tradition combing French technique with traditional Southern ingredients and there bold spices.

Makes 4 servings

1 1/4 pounds red snapper fillets

1 tablespoon paprika

2 coves garlic, minced

1 shallot, finely chopped

1 teaspoon freshly ground pepper

1 teaspoon cayenne

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoon fresh lemon juice

1 tablespoon finely chopped chives

1 lemon, cut into wedges

1. preheat the grill; place the grill rack 5 inches from the coals.

2. spray a sheet of heavy-duty foil with nonstick spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt, and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

3. transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Per serving (1/4 of fish) 187 calories

EXERCISES YOU CAN DO AT HOME

Here are a few exercises I do at home. Here are a few videos that will show you how to some of them or what they should look like.

YOU CAN GREATLY REDUCE YOUR RISK OF EXERCISE INJURY BY WARMING UP BEFORE YOU BEGIN YOUR WORKOUT. Click on the links.



Click on this link for another warm up video




1.SEXY HIPS, THIGHS AND BUTT. Click on this link great video




2.If you have room to jump rope, that's a great exercise. Sit-ups, push-ups and jumping jacks, are also good. Take it slow in the beginning!
Click on the links. Great videos.








3. Pick up a set of inexpensive dumbbells (or use a couple of 2-quart bottles of liquid laundry detergent to use as dumbbells), or use resistance bands, so you can get a bit of weight training in there as well. Building some muscle will help increase your metabolism and can help you lose weight faster.
click on the links. Great videos







4. Walk up and down 30 steps of stairs, do this 4-times a day. Great for developing muscles in your legs, and it is a great cardio work out as well.


5. Buy an exercise ball - you can do so many different types of exercises with this.
Click on this link for a great video




6.Dance workout.This is a fun exercise for you and your kids to do together.Great for the a cardio workout.