Ingredients

• 1 onion, finely chopped
• 4 –5 garlic cloves, finely chopped
• 4 T. extra virgin olive oil
• 2 (28 or 32 ounce) cans crushed or diced tomatoes
• 6 large fresh basil leaves, chopped
• ¼c. shaved Parmesan cheese
• ¼c. shaved Romano cheese
• 1 tsp. Italian seasonings blend
• 2 T. brown sugar
• ½ c. red wine
• 1 T. garlic powder
• garlic salt and pepper to taste
• 2 T. capers (optional)

Recipe Directions:

In a skillet on the stovetop, heat olive oil and add onions and garlic. Sauté for approximately 8–10 minutes until onions are soft. In a large pot on the stovetop, pour in tomatoes. Add in basil, the cooked onions and garlic, cheeses, Italian seasonings, brown sugar, and red wine. Stir. Add in garlic salt  and pepper to taste. Cook uncovered, stirring occasionally, over low heat for 45–60 minutes.

My husband and I live on a citrus and avocado orchard.  Right now in May, we have so many gorgeous avocados, lemons and grapefruits just ready for the picking!  I’m always trying to come up with recipes where I can use fresh, natural and local (it helps when it’s our back yard!) produce.  My sister-in-law mentioned that she loves eating avocado with  grapefruit and that inspired me!   Here’s an amazing salad that you can serve for lunch or dinner.   It’s so light, refreshing and satisfying.

You can eat it for lunch as is, and/or you may want to serve it with some hard boiled eggs or tuna salad.  It’s also divine for dinner with a piece of grilled salmon or a tender filet mignon.  I hope you like it just as much as I do friends! 

Grapefruit and Avocado Salad

Serves 4

Ingredients

• 3 hearts of romaine lettuce, chopped
• 1.5-2 pink grapefruits (depending upon their size), peeled and each slice of grapefruit cut into 3 pieces
• red onion
• 3 small avocados (or 2 medium), peeled and sliced
• Coconut Oil** (or Coconut oil spray) or extra virgin olive oil (Note:  If you can’t find coconut oil spray in the store. You should be able to find coconut oil.  In hot weather, coconut oil is liquid, in colder weather it is solid.  If you find your coconut oil is solid, heat a little bit in a pan on the stovetop over low heat to melt it).
• 2 large lemons, sliced into wedges or Balsamic vinegar to taste
• garlic salt and pepper to taste

Preparation:

In a large bowl, put the washed and chopped romaine hearts. With a knife, peel the red onion then slice the onion in half.  Slice small pieces of onion lengthwise into the bowl of romaine lettuce.

With a sharp knife on a cutting board, cut the avocados in half lengthwise around the seed.  Open the avocado halves to expose the pit.  With a spoon, gently scoop out the avocado meat carefully making sure that as you do, you scoop away from the skin, leaving the skin intact to be thrown away.  Slice the avocado halves into lengthwise pieces and add into the salad mix.

Peel the pink grapefruit.  The gently pull it apart into 2 halves.  Then gently separate each individual grapefruit section.  Cut the individual sections of grapefruit into approximately 3 pieces. With a knife, gently remove (or cut away) any of the white skin membrane that remains.

Add grapefruit into the salad bowl.

Spray or drizzle coconut oil (or extra virgin olive oil) over the salad.  Squeeze the lemon juice from the lemon wedges over the salad.  Add in garlic salt and pepper to taste.  (Note:  I love this recipe with coconut spray or oil, fresh lemon juice and garlic salt  and pepper to taste.  Coconut oil is fantastic for you, READ MORE.  However, you can also serve this salad with extra virgin olive oil and a good Balsamic vinegar.

**You can purchase coconut oil in most grocery or specialty stores.  However, you can also purchase online at:  http://www.tropicaltraditions.com/

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

Bananas are a good source of dietary fiber, Vitamin B6, Vitamin C, Potassium and Manganese.  They are also very low in saturated fat, cholesterol (0 mg) and sodium (2mg).  CLICK HERE for more nutrition facts.

Here’s a simply delicious dessert that will make you feel great about eating it!

Simply Banana Ice

Serves 4

Ingredients

5 large bananas, with skins off

1 c. coconut milk

Preparation

Place bananas in a food processor or juicer and blend with coconut milk.  The blend will smooth and  a little thick.

Take the blended mixture and put in a Tupperware container.  Place in the freezer overnight. NOTE:  The mixture will be frozen solid the next day, so take it out of the freezer and defrost it a bit so that you will be able to scoop out the banana ice.  (Let it defrost for approximately one hour before serving).

When ready to serve dessert, scoop out banana with an ice cream scooper into a dish or bowl.  Serve with shredded dark chocolate* (or a piece of dark chocolate – at least 70% or higher of cocoa) and/or slivered almonds on top.  A tablespoon of shredded sweet coconut is also delicious on top!

* Eating Dark Chocolate, 70% cocoa or higher (the higher the cocoa content, the better), contains a number of vitamins and minerals that experts say can support your health.  Some of the vitamins and minerals include Potassium, Copper, Magnesium and Iron.  The copper and potassium help prevent against stroke and cardiovascular ailments.  The iron protects against iron deficiency anemia and the magnesium helps prevent type 2 diabetes, high blood pressure and heart disease.  The antioxidants found in dark chocolate contribute to freeing your body of free radicals, which cause oxidative damage to cells.  Free radicals are also implicated in the aging process and can cause some kinds of cancer.

Limit yourself to less than 3 ounces (85 grams) a day – because of the calorie content.

Read this article on Dark Chocolate from the Mayo Clinic.

Pineapple Fruit Salad

Serves 4

Ingredients

• 2 large pineapples
• 1 bunch of seedless green grapes
• 2 large Fuji (or other sweet apple), washed, cored and sliced (keeping skins on)
• 2 large bananas, sliced
• 2 c. strawberries, sliced in half
• 1 c. freshly squeezed lemon juice

Recipe preparation:

Cut pineapples in half (slicing right down the center of the top).  With a knife, take one of the pineapple halves and cut around the edges with a knife (being careful to not damage the pineapple edge).  Take the knife and then cut the inside of the pineapple as if you were cutting vertically, then horizontally.  With a spoon (or fork), scoop out the inside of the pineapple.  Once the pineapple meat is out of the center, scrape the inside of the pineapple with a spoon, getting the edges as smooth as possible (see photograph below).

Cut the pineapple meat into small chucks.  In a large bowl, add in all the fruit.  Pour lemon juice over the mixture and gently toss.  Place a generous helping of fruit salad into the pineapple shell and serve immediately.

Below is a shot of a pineapple leaving most of the stem.  If you want your plate to look like this.   You’ll need 4 pineapples for 4 people.

Below, the pineapple is cut right down the center. Each side of the pineapple is sharing part of the stem.  For a plate like this, you’ll need 2 pineapples.

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication. CLICK HERE: Market List Information.  Also visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

Pineapple Applesauce Muffins

Ingredients:

• 2 c. all-purpose flour
• 2/3 c. sugar or 1/3 c. agave
• 8 oz. pineapple chunks (fresh or canned in their own juice)
• 1 c. applesauce (try my Chunky Applesauce recipe, or Trader Joe’s Chunky applesauce – you want the applesauce chunky because makes muffin very moist)
• 2 large eggs
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. pumpkin spice
• 2 tsp. ground cinnamon
• 1/3 c. coconut oil
• 1 c. pecans, diced
• 4 T. butter
• 3 T. honey

Recipe Preparation:

Pre-heat oven to 350°.  Grease muffin cup tray with coconut oil.

In a large bowl, add flour, sugar, pecans, baking soda, baking powder, salt, cinnamon and pumpkin spice.

In another large bowl, stir together the coconut oil, egg, applesauce and pineapple.

Pour wet ingredients into the dry flour mixture.  Mix until the batter is blended. Use a spatula to scrap the sides of the bowl.

Spoon batter into the muffin cups filling to the rims.

Bake 30 minutes until the muffins golden.  Insert a toothpick into the center of one or two muffins; making sure the toothpick comes out clean to indicate the muffins are properly cooked.

To make Honey Butter:

Take 2-4 T. butter in a small bowl at room temperature.  The butter should be soft.  Drizzle honey into the butter (to taste) and stir.  Serve muffins with honey butter.

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

Take care of You

If you don’t take care of yourself, there won’t be enough for you — or for anyone else — to go around.  So make sure you’re getting the recommended 8 hours of sleep a night and that you’re eating right.  When you reach for that candy bar or artificially sweetened food, remember that eating fresh and natural foods minus the chemicals is better for your health.  Read labels.  If the ingredients are one’s you can pronounce or can’t readily identify, don’t buy the product.

When you purchase food look for the “USDA Organic” label because these national standards define organic as those foods that are produced without the use of most conventional pesticides and without synthetic fertilizers. Food products cannot use the USDA Organic seal unless at least 95% of their ingredients are organic.

Additionally, the food can’t be genetically modified, irradiated to kill bacteria, or fertilized with sewage sludge from waste treatment plants.  Organic meat, poultry, eggs and dairy products come from animals that are given organic feed and no antibiotics or growth hormones. Currently, there are no organic regulations for fish.

Also look for foods that are NON GMO Project Verified and make sure when you buy whole grains; you’re really getting whole grains.  Look for labels that say 100% Whole Grain (47g or more per serving) vs. Just Whole Grain (8g or more per serving) at the beginning of the ingredient list.

When buying meat or poultry, it says ‘natural,’ that may mean the meat just hasn’t been fed hormones in the last 12 months before finding its way to the grocery shelf. Ask for ‘never never’ meat — as in never used growth hormones or antibiotics. Grass-fed is another step up in terms of flavor, quality, and nutritional benefit.”

Plant a Garden

Not getting enough fresh fruits and vegetables?  Plan a garden.  Gardening, a wonderful distraction to everyday life, allows us to focus on the task at hand.  In doing so, it actually helps to decrease stress.  The great thing about gardening is that you’ll also benefit from all the fresh locally grown produce.  If you don’t find gardening appealing, enjoy another hobby on a regular basis – dance, tennis, and bird watching – any hobby that allows you to escape and live in the moment.

Learn how to say NO

Before you agree to paint a friend’s house, host a dinner for 40, join one more networking group, go over your schedule and figure out if it’s coming to come with a price.  Saying yes to everything can often create stress and unnecessary activity in our lives keeping us from the things and people that mean the most to us.  Evaluate what each activity will take, the pros and the cons, and how it will impact your precious time.

Take a Trip with a Friend or Loved One – Leave the kids at home

Family vacations are fantastic and important.  However, Mom and Dad have got to have their time away from the kids. Parents need to connect as romantic partners.  If you don’t have kids, or the kids are long gone, you still need to get away every now and again.  For a long weekend — or a week or more vacation.  Planning a fun getaway is a great way to have something exciting to look forward to, dream of and talk about.

A Few of Your Favorite Things

We all remember that song Julie Andrews sang in the “Sound of Music” — “My Favorite Things.”   Well, make a list of what yours are.  It might be enjoying that first cup of coffee of the day outside sitting in your garden.  Maybe it’s having a glass of wine at night looking at the stars, talking a long walk by the shoreline or volunteering for an important community event.  Make sure you do at least one or more of these activities daily to put a smile on your face.

Live. Love. Laugh.

Live to your fullest. Love a lot and laugh daily. If you do this, the best in life will come to you and your heart will be open to receiving.

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For great recipes, creative living inspirations and more, visit my website and blog at SimplyDeliciousLiving.TV

The healing power of “curry” has been in the news lately.  Even Dr. Oz praises the benefits of eating curry.   In a segment segment entitled, “Alternative Health Secrets from Around the World” (India to bring us some of India’s Health Secrets and Remedies that keep people in that nation healthy and beautiful well into old age), Dr. Oz talks about how eating curry powder fights Alzheimer’s disease by helping your immune cells to pick up and remove the toxins and irritants that can cause plaque in the brain, READ MORE.

Mediterranean Quinoa

Serves 4

Ingredients:

• 1 c. tricolor organic quinoa
• 2 c. water
• 1 ½ c. diced red, yellow and green bell peppers
• 1 small onion, diced
• 4 garlic cloves, diced
• 1 c. diced Greek olives
• 1 c. Feta cheese crumbles
• 1 ½ T. extra virgin olive oil

Recipe preparation:

In a 1-½ quart saucepan, pour in water and quinoa.  Bring to a boil, then cover the pot and reduce to a simmer.  Cook for approximately 10-15 minutes until all the water is absorbed.

While the quinoa is simmering, in a skillet on the stovetop over low heat, pour in olive oil.  Add in bell peppers, onion, garlic and sauté until lightly golden.

In a large bowl, pour in cooked quinoa and cooked pepper, onion and garlic mixture.   Add in the Greek olives and Feta cheese crumbles.  Mix well.  Add in your favorite balsamic vinegar dressing to taste.  Mix well.  Quinoa can be served hot or cold.  It even tastes fantastic the next day!

Basic Balsamic Vinegar Dressing

To make balsamic vinegar dressing, use 1/3 c. good balsamic vinegar, ¾ c. olive oil and garlic salt and pepper to taste.  Mix well.  Keep in a separate container and use on quinoa to taste.

Curry Cod

Serves 2

Ingredients:

• 2 cod fillets
• 1 ½ T. coconut oil
• 1 c. coconut milk (plain)
• 1 T. yellow curry powder
• 2 shakes of ground ginger
• ½ tsp. ground cinnamon
• 1/3 c. pineapple juice
• fresh, sliced melon (for garnish)

Recipe Preparation:

In a skillet on the stovetop, sauté cod fillets in coconut oil until lightly golden on both sides.

In a bowl, whisk together coconut milk, curry powder, ground ginger, cinnamon and pineapple juice.  When cod fillets are a light golden color on both sides, pour mixture over the fish.  Let simmer over low heat for approximately 5 minutes.  Serve immediately with Quinoa.  For garnish to the plate, add some pieces of fresh, sliced melon.

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

Simply Delicious Fish Tacos

Ingredients:

• 2 tilapia fillets
• ½ package of McCormick Taco Seasoning Mix to taste (For a gluten-free option do not use seasoning mix. (Use only a recipe of:  Red Chili Pepper flakes, a dash of paprika, a dash of onion powder, garlic salt and pepper to taste).
• 1 small onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 4 garlic cloves, diced
• 2 Roma tomatoes, diced
• sharp cheddar cheese, shredded
• 2 c. shredded lettuce (or shredded cabbage)
• garlic salt and pepper to taste
• coconut oil or extra virgin olive oil
• 4-5 corn tortillas
• Maryann’s Chunky Guacamole recipe

©2013 — Maryann Ridini Spencer

Recipe Preparation:

In a skillet on the stove top, cook tilapia fillets in coconut oil about 5-8 minutes until done. Remove from skillet and place in a large bowl.  Break apart the fillets with a fork so that the fish is in tiny chunks. Set aside.  Clean the skillet.  Place skillet on the stovetop with 1 T. coconut oil.  Add in onion, garlic, peppers, garlic salt and pepper to taste. Cook until onions and peppers are soft and slightly golden.  While onion and pepper mixture is cooking, stir occasionally.  Shred cheddar cheese and place on a large dish.  Dice tomatoes and place on the dish next to the cheese.  Shred lettuce and place next to lettuce and cheese. When onion and pepper mixture is cooked, put mixture into a pretty bowl by itself.  Serve with warm corn tortillas and build your own tacos!  Get my Chunky Guacamole recipe!

Maryann’s Chunky Guacamole Recipe, SimplyDeliciousLiving.TV

For a pretty Cinco de Mayo table, try something like this:

•Pull out a striped table cloth (with matching or vibrant colored napkins).

•Mix and match plates (biege with orange, yellow, green or red).

•Pair place settings with green, gold or red goblets or glasses.

•For a fun place setting visit your local nursery and put some succulents together with cactus.  At Michael’s I found a faux flower that I placed in the middle of this centerpiece!

Have fun and GET CREATIVE.  ENJOY!

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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This dish is one of my favorite desserts! It’s creamy and sooo soothing.   I also love to serve it  topped with sliced bananas (or strawberries) and whip cream.  Yum!

Simply Delicious Rice Pudding

• 1 c. uncooked basmati rice
• 6 c. water
• 1 ½ tsp. salt
• 4 egg whites
• 1/2 c. coconut oil and 2 T. (2 T. will be used to grease the baking dish)*
• 2 c. coconut milk
• 1 c. sugar (or 1/2 c. honey – see note below)**
• 2 T. vanilla extract
• 1 T. lemon extract
• 1.5-2 T. cinnamon
• ½ c. shredded sweet coconut
• Coconut Oil or Canola spray

 Recipe Preparation:

In a large boiling pot (5 quart) on the stovetop, boil rice, water and salt for 20 minutes uncovered. After rice cooks for 20 minutes, add in coconut oil, coconut milk, sugar and vanilla.  Stir well.  Beat egg whites in a bowl with an electric mixer until foamy (They will become like white clouds).  Fold egg whites into the rice mixture in the pot on the stove.

Preheat your oven to 350°F.

Grease a 13x9x2 inch-baking dish with coconut oil.  Pour in rice mixture into the baking dish. (Note:  The dish will be very watery and a little lumpy. Not to worry, once the dish cooks and then is put in the frig overnight, the texture changes).  Sprinkle the top evenly with 2 T. cinnamon and shredded sweet coconut.  Spray top of dish lightly with canola spray. Bake dish in the oven at 350 °F for one hour.

Cool dish for approximately 20 minutes.  When dish is cool, cover with saran wrap or tin foil and refrigerate overnight. (Keeping the dish in the frig overnight will give it a different texture and flavor).

The next day, take the rice pudding out of the frig.  You can keep in the baking dish to store.  However, what I like to do is scoop all the rice pudding into a large tupperware container and mix it all together.  When I serve it, I put about 1 T. of heavy cream (or coconut milk) mixed into each serving.  I then slice bananas (or strawberries for a topping — sometimes even adding a dollop of whip cream).  Adding in 1-2 T. of coconut milk or cream makes the dish very moist and delicious. COOKING TIPS:

*If you prefer, instead of using coconut oil you can use 1 stick of butter.  However, coconut oil is much healthier for you.  You won’t even know the difference tastewise.

**Honey is also a much healthier substitute for white sugar.  However, it does give the dish a slightly different taste (it will taste quite a bit sweeter), and the dish will also be a slight golden color.  My family enjoys the pudding both ways.

©2013 – Maryann Ridini Spencer, SimplyDeliciousLiving.TV

Here’s what Dr. Christopher Scott Spencer has to say about some of the ingredients found in this dessert:  

This recipe is made with some great ingredients that are not only delicious, but healthy for you.  Here’s a breakdown of some of the recipe’s key ingredients and their healing benefits.

Basmati rice

Basmatic rice comes in brown  (unprocessed) and white (processed) varieties and is a popular cooking grain in Indian cooking, naturally low in fat  (containing less than 1 g per serving).  Each ¾ of a cup serving contains 3g protein. It’s also a good source of thiamine and niacin. The fiber content of the brown basmati is higher than the white variety and both versions contain little or no sugar.  Additionally, each serving of basmati rice contains a small amount of iron (6 percent of daily value).

Coconut oil

Coconut supports immune system functioning and has anti-inflammatory, antibacterial and anti-viral properties.  Coconut oil has been used in treating and/or preventing such conditions as:  eczema, dermatitis, psoriasis, periodontal disease, tooth decay, Candida, blemishes and reduces the risk of heart disease, cancer and other degenerative conditions.

Coconut Milk

A creamy liquid made from the meat of mature coconuts, coconut milk is popular in the Philippines and the tropics where coconut trees are abundant.  It’s easy to digest, lactose-free and contains a host of nutrients including immune boosting vitamins C, E and many B vitamins.  It’s also rich in magnesium (which regulates the heart’s rhythm and supporting function of nerve cells and maintains heart, kidney, brain and muscle tissue).  The Phosphorus found in the milk keeps teeth and bones strong and the iron in coconut milk creates red blood cells that carry oxygen throughout the body.  Rich in antioxidants preventing free radical damage associated with a number of diseases and conditions such as: Alzheimer’s disease, dementia, cancer and cardiovascular disease.  The Lauric Acid (found naturally in Mother’s milk) is also found in coconut milk.  As a result, this Lauric acid may also provide many germ-fighting, anti-fungal and anti-viral properties that are excellent in freeing the body of a number of viruses and bacteria.

Honey

Honey is known as a natural source of carbohydrates that provide strength and works as a natural energy and immune system booster. It’s also known as a powerful antioxidant and for its anti-bacterial properties. In ancient times, honey, an antiseptic, was used to treat infected wounds and to promote healing.

Cinnamon

High in nutrients (manganese, fiber, iron and calcium), Studies have shown that just ½ tsp. of cinnamon per day can lower LDL cholesterol and that cinnamon may have a regulatory effect on blood sugar, making it beneficial for people with Type 2 diabetes.  In a study published by researchers at the US Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.  It also has an anti-clotting effect on the blood.  When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

Banana

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.  One serving contains half your daily requirement of vitamin C.

High in potassium and low in salt, bananas are officially recognized by the FDA as being able to lower blood pressure, and protect against heart attack and stroke. Eating bananas also aid in digestion and are considered a natural antacid.

Enjoy!

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Serves 4

Ingredients:

• 2 c. pasta cooked to package instructions
• 2 c. fresh basil
• 1/3  c. walnuts (or pine nuts)*
• 2 cloves garlic, diced
• 3/4 c. Parmesan cheese
• 1/2 c. extra virgin olive oil
• 4 T. freshly squeezed lemon juice

Preparation:

Place basil, nuts, garlic, Parmesan cheese, oil and lemon juice in a blender.  Blend well.  Set aside.  Prepare pasta according to package instructions.  When pasta is done, drain and place pasta into a large bowl. Mix pesto into hot pasta.  Serve extra pesto on the side.

This dish is fantastic served with a big salad. You can also serve it as a side dish next to a piece of grilled fish.  My family loves it with diced grilled chicken mixed into the pesto pasta.  For a GLUTEN-FREE option, prepare this dish using gluten-free brown rice pasta.

*You can make this recipe with pine nuts or walnuts.  Walnuts are a more economical option that tastes just as fantastic.

©2013 – Maryann Ridini Spencer, SimplyDeliciousLiving.TV