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  • 1 cup of egg beaters
  • 1 1/2 tablespoon cheese, cheddar, reduced-fat, shredded
  • 1/2 green bell pepper, chopped
  • 1 small onion, chopped
  • 1/2 cup of mushrooms
  • 1/2 cup of salsa


  1. Coat a nonstick skillet with cooking spray and heat over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  2. Shred the cheese into a small bowl and set it aside.
  3. Remove the vegetables from heat, transfer them to another bowl
  4. Coat the skillet with the nonstick spray again. Pour the egg whites into a pan and cook until the edges begin to set. Gently lift the edges of the omelet with a spatula, tilting the pan to allow uncooked egg mixture to come in contact with the pan.
  5. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve with salsa.





  • 12 jumbo shrimp, peeled and de-veined
  • light virgin olive oil, for
  • 1/3 cup orange marmalade
  • 1/2 cup hoisin barbecue sauce
  • Bibb Lettuce for wrapping
  • 1/2 red pepper, sliced
  • 1/4 cucumber, sliced
  • 1/4 zucchini, sliced and halved


  1. Preheat a grill pan over high heat. Toss shrimp with a drizzle of olive oil and the red peppers and zucchini, salt and black   pepper.
  2. Mix marmalade and Hoisin Sauce
  3. Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce.
  4. Cook a minute or 2 longer, turn and baste again.
  5. Cook 1 minute more then transfer the shrimp, zucchini and red peppers to a serving dish.
  6. To eat, wrap shrimp in lettuce with cucumber, red peppers and zucchini.


Seaweed and Rice-Free Salmon and Tuna Rolls


  • 1 Cucumber
  • 8oz Sushi grade tuna, diced
  • 8oz Sushi grade salmon, diced
  • 1 tbsp sesame seed
  • freshly cracked pepper
  • 1 tbsp wasabi paste
  1. With a mandolin, slice the cucumber lengthwise to create thin long strips.
  2. In a bowl combine tuna, salmon, sesame seeds and pepper to taste.
  3. Lay one strip of the cucumber flat, and spoon a small amount of the tuna, and salmon at one (narrow) end.
  4. Roll up like a sushi roll, and secure with a bit of wasabi.
  5. Slice roll in half, and repeat with remaining ingredients.
  6. Serve as close to preparation as possible.













Recipe #2



  • 1/2 cup of pepperoncini, thinly sliced
  • 1/2 1 small tomato, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 2 (6-ounce) salmon fillets
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound romaine lettuce, chopped
  • 1 cup kalamata olives, sliced in half
  • 1 small red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup Balsamic Vinaigrette


  1. Preheat grill pan.
  2. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
  3. While the salmon is grilling, combine the salad greens, olives, tomatoes. cucumbers, pepperoncini, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 2 plates.
  4. Remove the salmon from the grill pan and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
  5. Add Feta cheese as topping.




  • 1 cup Kale
  • 1 cup Spinach
  • 3 Broccoli Crowns
  • 1 cup Vegetable Juice
  • 1 Avocado
  • 1 Cucumber
  • 1/2 Clove Garlic
  • Juice of 1/2 Lemon
  • 1 cup ice (optional)
  • 1 Tbsp Honey (optional)


  1. All you have to do is blend it all up! Start by blending the avocado, cucumber and lemon juice to form a mushy paste.

  2. Then start adding the other ingredients.

  3. You can blend in a little ice (Optional) if you prefer it chilled, or add a little chili peppers if you like it HOT!

  4. This will fill you up for hours. I like to have it after a workout or for breakfast and it keeps me going all day!























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