Apple Pie Smoothie

I was reading an interview on the web with Harley Pasternak, The man behind Hollywood’s best bodies.  In this interview he said he starts his morning with an apple pie smoothie.  Sounds good.  So here is the recipe I found and tried this morning. In the interview Mr. Pasternak uses almond milk (no sugar added) and so did I, I like it better than cows milk.  Not all almond milks are alike so you may have to try a few and see which brand you like best.

Pasternak's Recipe for Apple Pie Smoothie

Harley Pasternak: Best. Meal. Ever!
Photo Credit Harley Pasternak

Pasternak first created the recipe for his apple pie smoothie on the set of “Revolution,” a get-fit TV show he co-hosted in the spring of 2012 on ABC. He was recipe testing, ensuring each smoothie had the optimum macronutrients and flavor.

The native of Canada says the recipe truly reminds him of home.

“The combination of apple and cinnamon makes me happy,” Pasternak said. “It’s a very soothing flavor and aroma.”


7 raw almonds, whole or chopped

1 red apple, unpeeled, cored and chopped

1 banana, frozen and cut into chunks

1/2 cup fat-free plain Greek yogurt

3/4 cup fat-free milk

3/4 teaspoon ground cinnamon


1. In a blender or food processor, blend the almonds until they are finely ground. (If your blender isn’t powerful enough to grind almonds, you can buy chopped almonds or even almond meal.)

2. Add the apple, banana, yogurt, milk and cinnamon.

3. Blend until desired consistency is achieved.


Fruit and Spinach Salad

I love strawberries and spinach.  This is a great way to get a helping of fruit and veggies.  I found this recipe at Natasha’s Kitchen.

Fruit and Spinach Salad with Strawberry Vinaigrette

This strawberry, apple and pear spinach salad is easy, light and delicious. I’ve created a tasty mild strawberry poppy seed vinaigrette to go with it. This salad is loved by every palate; young and old. If you like a stronger vinaigrette, feel free to add more red wine vinegar. I’ve also tested this with cider vinegar and it worked well; although I liked the red wine vinegar a teensy bit more.
Author: Natasha of
Skill Level: Easy
Cost To Make: $7-$10 (varies by season)
Serving: 6
Salad Ingredients:
  • 1 apple, cored and sliced
  • 1 pear, cored and sliced
  • ½ lb strawberries, hulled and sliced
  • 2 Tbsp pumpkin seeds
  • 8 oz (1/2 lb) Spinach Leaves
Strawberry Poppy seed Vinaigrette Ingredients:
  • (makes enough vinaigrette for 2 salads)
  • ¼ cup cold filtered water
  • ¼ cup olive oil
  • ¼ cup red wine vinegar, or to taste
  • ½ lb fresh strawberries, hulled and halved (about 1½ cups)
  • 2 Tbsp honey
  • ½ tsp poppy seeds
See Healthy Salad RecipesThat Put a Fresh Twist on Salad.HiddenValley.comads by Swoop
How to Make the Dressing:
  1. In a food processor or blender, combine ¼ cup water, ¼ cup olive oil, ¼ cup cider vinegar, ½ lb strawberries and 2 Tbsp honey and puree until smooth.
  2. Add ½ tsp poppy seeds and pulse once to combine. Refrigerate dressing up to a week.
Assembling the Salad:
  1. Place all of your salad ingredients in a large mixing bowl. Add salad dressing to taste and toss to combine. Easy!

Apple Cider Pork Chops

The days are shorter, the leaves are falling and there is a chill in the air, but you can still get out and barbecue.  And these apple cider pork chops from Delightful-E-Made will inspire you.  I would leave the salt out and use Mrs. Dash, but everything else should work for the DASH diet. We use charcoal in our barbecue and have a stack to get the fire started. (No lighter fluid)

Apple Cider Glazed Pork Chops

Erin Indahl-Fink
Recipe type:Main Dish
 These Apple Cider Glazed Pork Chops are AMAZING! Perfectly seasoned, juicy, delicious and ready in under 30 minutes. A great dinner any night of the week!
  • 1½ lbs (one package) Smithfield All Natural Bone-in Pork Chops
  • Rub:
  • 2 Tbsp. brown sugar
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. olive oil
  • Apple Cider Glaze:
  • 1½ c. apple cider
  • ¼ c. maple syrup
  • 1 Tbsp. Dijon mustard
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. salt
  1. Light your gas or charcoal grill and heat to medium high heat.
  2. In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
  3. Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. It’s okay for pork to have a little pink in the middle.
  4. If you’re also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.

Avocado Pasta

Avocado is something my husband loves and I love pasta, I see a win-win here.  Avocados give such a nice rich creamy taste to dishes.  You can find this recipe at Damn Delicious. I think fresh roasted corn would be great in this dish to replace the canned corn.

Avocado Pasta

  • Servings: 4
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The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!


  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  • Serve immediately.


Adapted from Comfort of Cooking

Spicy Taco Beef and Cheesy Potatoes

We had this for dinner last night and I was going to take pictures.  I must have been hungry because once it was out of the oven I totally forgot about taking a picture.  This is a camping recipe, but we do eat it at home too.  You can play with it and change it up to your own taste.  Sometimes I through a little corn in with the mix.  My husband gets all of the jalapeno in his foil packet, but I don’t like mine that hot.  So I just fold the packet differently so I know where the spicy ones are.  If you are not a meat eater black beans and potatoes work well together.

Spicy Taco Beef and Cheesy Potatoes

  • Servings: 4
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1 lb. lean ground beef or ground turkey (or half beef and half turkey)
½ cup breadcrumbs, plain
2 tablespoons taco seasoning (Mrs. Dash)
2 cups diced potatoes (needs to be cut in small pieces to cook all the way through)
½ cup cheesy queso dip
½ cup grated cheddar cheese
1 small jalapeno, remove seeds and vein and chop
black pepper, to taste.


  1. Cook and crumble meat.
  2. In large bowl add cooked meat, and all other ingredients. Mix until well combined.
  3. Make 4 large double layer squares of foil. Spray with non-stick cooking spray. Place ¼ of the mixture in each one.
  4. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  5. Cook on hot coals or a covered grill for 15 – 20 minutes. Flip about half-way through. Or 375 degree oven for 45 minutes.
  6. Open with caution – there will be plenty of steam and gooey cheesy potatoes. Enjoy!

Black beans work well as a substitute for potatoes

Shrimp Lo Mein

This is my recipe for a quick dish of Shrimp Lo Mein.  You can really play around with this recipe and make it your own.  I have listed our favorite vegetables, but that is easy to change to your taste.  Hope you like this as much as my family does.

Shrimp Lo Mein

by Marla



  • 8 oz. Shrimp (small –medium) shelled and deveined
  • 1 Celery stock, chopped
  • 1 Carrot, chopped
  • 1 Cup Broccoli-slaw
  • 1 Cup Mushrooms, chopped
  • 8 oz. Lo Mein Noodles or linguine


  • 3 Tablespoons reduced sodium Soy Sauce
  • ½ teaspoon Ginger (dry or fresh)
  • 1 teaspoon Sugar
  • 1 Tablespoon Sesame Oil
  • 1/2 teaspoon or clove, Garlic
  • 2 Tablespoons Cooking Sherry
  • Black Pepper to taste
  • 1 teaspoon Sriracha, or to taste



Mix sauce together and set aside.  Cook noodles until andante.  While noodles are cooking, cook shrimp in a non-stick sauté pan over medium heat with a little olive oil, when done remove shrimp  from pan and set aside.  Return pan to heat and add veggies (maybe a little more oil or vegetable stock) Cook until desired doneness. We like ours on the crisp side.  Return shrimp to pan with veggies and add sauce stir, then add noodles and toss.  Ready to serve.  Can be topped with sesame seeds and/or diced green onions (scallions)

Bacon, Grape and Broccoli Salad

A friend sent this recipe to me a couple of days ago and we tried it last night.  It was a hit.  I cut back on the bacon to five slices (turkey bacon) and I used about a cup of ready made mayonnaise.  If you like broccoli I think you will really like this recipe from Paleo Leap.

Bacon, Grape, and Broccoli Salad



  • 2 or 3 heads of broccoli, depending on their size;
  • 1 1/2 cup red or green grapes, halved;
  • 10 slices bacon;
  • 1/2 chopped onion;
  • 1/2 cup slivered or chopped almonds;
  • 1 1/4 cup paleo mayonnaise;
  • 1/4 cup lemon juice.


  1. Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
  2. While the bacon cooks, cut the broccoli in small florets. You can use the stalks as well, making sure to cut it in pieces about the same size as the florets.
  3. Mix the florets with the almonds, chopped onion and halved grapes.
  4. Once the bacon is cooked and crispy, crumble and add it to the salad.
  5. In a separate bowl, mix the mayonnaise with the lemon juice.
  6. Mix the dressing with the salad, mix well, serve and enjoy!