I had a great interview today on BlogTalkRadio with Carmela Tursi Hobbins about her newest book, Celebrations With Carmela’s Cucina. I can’t wait until I get my copy and try some of her recipes (especially Tuscan Bread Pudding with Amaretto Sauce). To listen, CLICK HERE.
Becky Henry talks about eating disorders
19 12 2010
My guest Becky Henry, is passionately committed to the empowerment of women and girls. She believes
that true healing comes from love and compassion, and has been a source of strength to countless families living with eating disorders.
Her clients say that the coaching services they were provided, gave them a safe nurturing place to be heard, receive answers and comfort while bringing them out of the dark woods of caring for someone with an eating disorder, to connect with their strength, and save financial resources while reclaiming their lives.
Becky Henry, CPCC, became an “unwilling expert,” as she and her family went down that challenging road that is an eating disorder. They quickly learned that often a family’s sweet daughter “disappears,” as her body is taken over by the eating disorder’s strong and powerful hold on her mind. To listen to the radio interview with Becky, click here. To read the print version, click here.
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Tags: Becky Henry, eating disorders
Categories : books, Food, health, Publishing, Radio, women's issues
Jean Denham–a Chef’s Journey
22 10 2010
My guest is Jean Denham. Jean lives in Port Angeles, Washington, and prior to that she and her husband owned a farm and vineyard in California. Jean is a chef, caterer, and author of three cookbooks and co-author of another. More
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Tags: A Chef's Journey Home, Jean Denham
Categories : Food, Radio
Carmela’s Cucina: authentic Italian cuisine and exciting European tours
7 10 2010
Carmela Tursi Hobbins is of Italian heritage with roots in Calabria in Southern 
Italy. Inspired by her travels and studies at La Quercia in Italy, Carmela created her cucina to offer small group lessons in Italian cooking and entertaining. Her experience spans years as the co-owner of the successful catering business, “Occasions Catering”. Carmela frequently travels to Italy with the sole purpose of learning new cooking methods and recipes. More…
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Tags: Carmela Tursi Hobbins, Italian cuisine
Categories : books, Food
Pink Champagne Salad (or frozen dessert)
5 08 2009
This is one of my favorite recipes and although Thinking Skinny is not a cookbook, I made a point to include this and several other important recipes that helped me get past the rough spots that popped up along my weight-loss journey:It’s summertime and although this frozen fruit delight makes a great summer side dish, for Chuck and me, it’s a dessert all the way (and a preferred substitute for ice cream).
8 oz. lite cream cheese, softened to room temperature
3/4 c. Splenda sweetener
1 (28 oz.) can crushed pineapple, drained
1 (8 oz.) tub Cool Whip Lite
1 c. (small pkg.) frozen strawberries, thawed
2 whole bananas, sliced
Combine all ingredients. Freeze in two loaf pans. From freezer, let soften 20 minutes before slicing and serving. Makes 16 (1/2 c.), 88 calorie servings. Variation: To make “Peach Champagne,” replace strawberries with 1 cup canned peach slices ( drained chopped).
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Tags: lite desserts and salads
Categories : Food
Low-Fat Carrot Spice Cake With Cheesecake Frosting
9 06 2009
Low-Fat Carrot Spice Cake with Cheesecake Frosting
Replacing oil and eggs in this recipe along with using a substitute for cream cheese frosting shaves 188 calories off every serving of this dessert. What isn’t missing? Creaminess, texture, density and flavor!
To make the cake:
1 box spice cake mix (any brand)
1 can carrots (14.5 oz.), sliced or diced
Empty carrots including liquid into a large mixing bowl. Using a large fork, mash the carrots in their juice until they are the consistency of lumpy mashed potatoes. Add cake mix to mashed carrots and mix on high speed until light and fluffy (about 1-2 minutes). Spread into a 9×13 cake pan and bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
For the cheesecake frosting:
1, 3.4 oz. box of sugar-free instant pudding mix (cheesecake flavor)
1 c. 1% milk
4 oz. fat-free whipped topping (half of an 8 oz. tub)
Using a whisk, mix the pudding mix into milk. Then fold in fat-free whipped topping. Frost cake and chill completely for best results.
Chill completely before serving. Serves 12, 207 calories per serving. Nuts can be added to this cake, and toasted coconut to the frosting, but be sure to count those calories! If you were to make this cake with oil and eggs and frost with cream cheese frosting, your calorie intake would be 395 calories per piece. For ease in cutting, dip a knife in warm water before slicing. Keep cake refrigerated after frosting.
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Tags: carrot cake, frosting, low calorie
Categories : Food
Available at Amazon.com 
