Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that? (more…)



If you’re one of those people who have, thus far, stuck to your New Year’s resolutions of healthy eating (or are trying to get back on the bandwagon), here’s a quick, easy and scrumptious dessert recipe that won’t leave you with extra calories to burn off or the guilt of cheating on your diet. It’s also a good way to get a serving or two of fruit into your daily diet.

What’s great about this recipe for frozen yogurt is that you don’t need an ice cream maker to put it together. The only equipment you’ll need is something many people already have stowed away in their kitchen cupboards — a blender or food processor. If you don’t have either, I’d highly suggest investing in one, as their blending and chopping possibilities are practically endless. Purchase an inexpensive one at Target, Wal-Mart or online (and you don’t need anything fancy, just one that performs the basic functions).

The original recipe I adapted this from uses a half cup of sugar which I’ve replaced with a quarter cup of light agave nectar. Agave nectar (or agave syrup) comes from the sap of the agave plant. Yep, the same plant that tequila is made from. But don’t worry, you’re not going to get buzzed from this sweet nectar, it’s just a healthier substitute for refined sugar. It’s lower in calories than sugar and also has a much lower glycemic index, meaning it won’t give you a spike in your blood sugar and can be used by those on low-carb diets and those with blood sugar issues.

As for the base, I like to use natural, low-fat Greek-style yogurt that’s free of preservatives, as it has more protein and is bit lower in sugar and carbohydrates than regular yogurt. It’s thick texture also makes for a creamier frozen yogurt. If you’re going the vegan route, then use a soy-based yogurt instead.


Have you been to the grocery store and seen the prices on produce these days? No wonder people don’t want to buy fresh food that’s actually good for them, when they can save a buck by buying processed, pre-packaged food that is full of chemicals and fake ingredients. It’s also dejecting to think how far food travels before it reaches our tables — going from farm to processing and packing plants, then shipped off hundreds of miles away to grocery stores.
I am making a personal effort to buy more locally grown food. It saves me money and it keeps the local farmers in business. Last weekend, I ventured out to Plant City to check out some of the local farmers’ markets and found Parkesdale Farms Market. Parkesdale Farm has been in operation by the Parke family since 1956, growing an array of vegetables, fruits, and various plants and flowers over hundreds of acres. They are now the largest strawberry, citrus, and produce market in Florida. (more…)