Category Archives: On a Healthy Note

BBQ’ing Weather

This week the weather was amazingly beautiful. It was an incredible preview of what summer holds for us. Being in the Pacific Northwest great weather like this doesn’t happen too frequently in the spring. It put me in the mood for out door activities like running in shorts (I went on my usual run only I ended up stopping every mile or so to take photos of new buds on trees or spring flowers) or going on a walk and BBQ’ing. Yep, you heard correct. BBQ’ing. I have a stand by recipe that I love to grill on the bbq. I use this recipe so often that my cook book automatically opens to the correct page. It is chicken kabobs. And depending what you serve them with, it is a very healthy dinner.

Chicken Kabobs
4 boneless, skinless chicken breast halves
1 cup olive oil
4 cloves garlic, halved
2 tablespoons soy sauce
1/2 cup chopped fresh basil, plus 4 sprigs for garnish (optional)
1 lemon cut in half
8 large white mushrooms, brushed clean and thickly sliced
1 red onion, thickly sliced
Salt and freshly ground pepper


  1. If using wooden skewers, soak four of them in water for 30 minutes. Drain and set aside. Prepare a fire in a charcoal grill, or preheat a gas grill. Trim any visible fat from the chicken. Cut the meat into 2 inch squares; you should have 32 in all.
  2. In a large bowl, stir together the olive oil, garlic, soy sauce, basil, and the juice of one lemon half. Reserve a 1/4 cup of the oil mixture. Add the chicken, mushrooms, and onion to the remaining oil mixture and toss to coat lightly.
  3. Alternately thread eight 12 inch skewers with the chicken pieces, mushrooms, and onion.
  4. Arrange the skewers on the grill rack or on a broiler pan about 4 to 6 inches from the heat source. Grill or broil, turning the skewers to brown all sides and basting occasionally with the reserved oil mixture, until the chicken and vegetables are tender and the chicken is opaque throughout, 10 to 12 minutes. Season to taste with salt and pepper.
  5. Squeeze the juice from the remaining lemon half over the chicken and vegetables; garnish with the fresh basil sprigs if desired. Serve immediately.
  6. I usually serve this on a bed of brown basmati rice. Serves four.

Recipe compliments of Williams-Sonoma Meats and Poultry.


Homemade Grabola Granola

Here’s something fun and convenient. A healthy snack that is so easy to grab and put in a baggy, serve with milk as cereal, or serve with yogurt.

Home made Grabola Granola

20140317-073937.jpg4 cups rolled oats
2 cups unsweetened shaved coconut
1 Tbsp salt
2-4 oz. honey (however much you like)
1 1/2 cup raw almonds, chopped or whole
1 cup pecans, chopped or whole
1 cup cashews, chopped or whole
3/4 cup extra virgin olive oil
1 Tbsp ground cinnamon
1-2 cups dried fruit of your choice

Combine all the ingredients, except the dried fruit, and toss thoroughly so the olive oil coats everything. Spread ingredients on a baking sheet and bake at 350° for 30 minutes. After 15 minutes of baking, remove from the oven and stir granola and re-spread on the baking sheet. When finished baking remove from oven and cool. Add the dried fruit of your choice and combine. I usually use dried apricots, you can use dried mangoes, bananas, apples, or even cranberries.

Let me know if you try it and what you think. Have a great week everyone and stay healthy!

Berry Breakfast

To go along with the our featured articles breakfast theme, here’s another recipe for you to try.


If you don’t have time to cook in the morning and it’s a mad dash out of the house (and let’s face it, we all have those days), try this quick, easy, HEALTHY breakfast.

1/2 C fat free cottage cheese
1/2 C mixed berries, thawed if frozen
1/2 C whole grain cereal such as Kashi Go Lean or Grape-Nuts.

If you want to increase the amount I suggest going up to 1 cup. Mix together and enjoy.