Simple advice for a better life.

Broccoli and Steak Stri Fry - 3My favorite diet to follow is The Fat Smash Diet, however I know many others who prefer the Weight Watchers Diet.

Do whatever works the best for you.

All that matters, is that you eat healthy and stay in  motion, so you not only look great, but also feel energized and confident about yourself.

Your body will reward you now, and especially in your “Golden Years”, so you can continue to enjoy life rather than spending time and money in medical facilities.

I found a recipe for a delicious looking dish, Weight Watchers Beef and Broccoli Stir Fry.

It was pretty quick and easy to prepare, and quite delicious.

Best of all, it’s ONLY 5 points per serving.

This recipe yields at least 4-5 servings.

Beef and Broccoli Stir Fry – Weight Watchers Recipe

Beef and Broccoli Stir Fry – Weight Watchers Recipe

Serve as is, or with a small serving of Brown Rice...count your points...


  • 3/4 lbs. Sirloin beef
  • 2 1/2 Tbs. Cornstarch, divided
  • 1/4 tsp. Kosher salt
  • 2 tsp. Canola oil
  • 1 cup Chicken broth, low-sodium
  • 5 cups Broccoli florets, fresh
  • 1 Tbs. Ginger root, minced
  • 4 garlic Cloves, minced
  • 1/4 tsp. Red pepper flakes
  • 1/4 cup Water
  • 1/4 cup Soy sauce, low-sodium


  1. Rinse the Sirloin beef, and trim off all fat, and membranes.
  2. Slice, against grain, into thin strips (2 millimeters thick).
  3. Spread out on a cutting board.
  4. Mix 2 Tbs. cornstarch with 1/4 tsp.of salt; sprinkle over the meat to coat evenly.
  5. Heat 2 tsp. canola oil in a deep frying pan, add the meat in one layer.
  6. Cook 2 minutes on each side.
  7. Transfer to a bowl, and set aside for now.
  8. Add 1/2 cup of broth into pan, to deglaze it.
  9. Add broccoli florets to the pan, cover it and cook 2 minutes, stirring at least twice.
  10. Uncover, add ginger, garlic and red pepper flakes.
  11. Cook 1 minute.
  12. In a separate cup, mix remaining 1/2 Tbs.cornstarch, with 1 Tbs. water, to dissolve, then add 1/2 cup of broth and soy sauce. Pour over broccoli.
  13. Simmer for 1 minute, to thicken slightly.
  14. Gently fold in beef.
  15. Serve hot.

Portobello Mushroom Vegetarian BurgerThe Great Lent is here already, at least for the Eastern Rite Catholics, therefore I will share my new meatless recipe for Portobello Veggie Burgers.

These burgers are not only great for lent, but anytime when you feel like taking a break from eating meat.

If you wish to view a list of my previous 25 meatless recipes for the Lent season, please click on this link to enjoy.

These burgers may be served with a salad, as I did, but also on a bun with your favorite toppings.

This recipe yields 10 burgers (1.5 oz each).

Portobello Veggie Burger – Vegetarian Recipe

Portobello Veggie Burger – Vegetarian Recipe

Serve with your favorite topping, or with a dollop of Coarse Ground Dijon Mustard, as I did.


  • 2 cups Portobello mushrooms, peeled and diced
  • 1 Tbs. Olive or Canolo oil
  • 2 Garlic cloves, chopped
  • 1/2 cup Red onion, chopped
  • 1 Tbs. Montreal Steak Seasoning
  • 1 Tbs. Worcestershire sauce
  • 1/4 c Parsley, chopped
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Paprika
  • 1/4 tsp. Oregano
  • 2 cups Black Beans, separated to 1-1/2 c and 1/2 c
  • 2 cups Broccoli florets, chopped
  • 3 Eggs, beaten
  • 3/4 cup Parmesan cheese
  • 1/3 cup Quick Cooking Oats
  • 3/4 cup Panco crumbs
  • Cooking spray, and olive oil


  1. Mash, or pulse in food processor, 1.5 cups of Black beans. Set aside the remaining 1/2 cup of beans.
  2. In a saucepan, add 1Tbs. oil, and saute the onions and garlic for 2 minutes.
  3. In a large bowl, mix the mashed beans, mushrooms, onions/garlic, all seasonings.
  4. Fold in the broccoli and 1/2 cup of reserved beans.
  5. In a separate bowl mix the eggs with Panco crumbs, quick oats, and Parmeson cheese.
  6. Fold into the bean mixture.
  7. Line a cookie baking sheet with foil paper, spray with cooking spray.
  8. Using 1/2 cup of mixture, form burgers.
  9. Place burgers on the greased pan, brush tops with olive oil.
  10. Bake in preheated oven, at 350 F, for 4 minutes per side, turning them over once halfway through.
  11. Remove from oven, brush tops with olive oil (optional), and serve.

Pasta e Fagioli – Light Recipe

Pasta e FagioliThis cold weather calls for a cup of hot, hearty soup, so Pasta e Fagioli is a perfect solution.

Being of Eastern European background, I enjoy homemade  soups anytime, but especially on cold winter days.

Pasta e Fagioli, is one of my favorite Italian soups, so today I am posting its lighter version recipe, made with ground turkey, less beans, and low fat cheese.


Pasta e Fagioli - Low Fat Recipe

Serving Size: 6-8 servings

Pasta e Fagioli - Low Fat Recipe


  • 1 lb. Turkey, ground
  • 4+ cups Vegetable or Chicken Broth (32 oz)
  • 1 tsp. Basil, dried
  • 2 Tbs. Olive Oil
  • 30 oz. Crushed Tomatoes (2- 15 oz cans)
  • 2 Tbs. Tomato Paste (I use Contadina Italian Style)
  • 2 Carrots, shredded
  • 2 Celery Stalks, chopped
  • 3 Garlic cloves, minced
  • 1/2 Leek, cleaned and chopped
  • 1 onion, chopped
  • 15 oz can of Great Northern Beans, rinsed
  • 2 Bay leaves
  • 1 tsp.Oregano, dried
  • 3/4 tsp.Thyme, dried
  • 1 tsp. Paprika
  • 1/4 tsp. Cayenne Pepper
  • 2 Tbs. Dry Wine (red or white)
  • Salt and Black Pepper to taste
  • Low fat cheese, shredded (Swiss, Havarti, Gouda)
  • 2 cups cooked pasta (small cut - Elbow, Ditalini, Shells)


  1. Place 1 Tbs. of olive oil in a sauce pan, add ground turkey, and saute for 15 minutes, stirring often.
  2. Drain and discard any excess fat. Remove meat from the pan and set aside.
  3. Add another Tbs. of olive oil to pan, add onions and saute until translucent.
  4. Add garlic and leeks, and saute 1 minute.
  5. Add carrots and celery, and cook 10 minutes longer, stirring frequently.
  6. Remove from heat. Mix veggies with ground turkey. Set aside.
  7. Pour the Vegetable or Chicken Broth into a 6 quart pot, and bring to boil.
  8. Add the turkey/veggie mixture, and bring to boil.
  9. Turn the heat to medium, and continue simmering.
  10. Add the Crushed Tomatoes, Beans, Oregano, Thyme, Paprika, Cayenne Pepper, and wine.
  11. Cook for 5 minutes.
  12. Mix tomato paste with 1/2 cup of water, and add to the soup. Simmer 2 minutes longer.
  13. Season to taste with salt and pepper. Remove and discard Bay Laves.
  14. Remove from heat.
  15. Serve hot with 2 Tbs. of pasta per serving, topped off with 1 Tbs. of shredded cheese.


To make this recipe even lighter, this soup may be served without any pasta. It still tastes wonderful.....very full body and delicious.




Breakfast-Mini-Quiche-servingVeggie BurgerThe-Fat-Smash-Diet-book

If you have been following my blog, you already know that I am very impressed with The Fat Smash Diet, and love following all the phases at least once every year, with very rewarding results.

Some people think it is too harsh (no coffee or alcohol for 9 days…wow…), but it is perfect for my taste and my lifestyle.

The holidays are over (I have been really bad); the cookies and chocolates are gone…or almost gone: the three-way mirror and the scale are not my best friends at the moment, so the Fat Smash Diet comes back to life.

My most effective motivating factor for The Fat Smash diet this year is  a very special wedding I will attend this  May…then two more after that…so it’s perfect time to clean up my act, and start eating healthy again.

At the beginning of this week I began Phase I, and hoping that some of you will join me on this journey of healthy eating and fitness.

In preparation for this journey, I shopped for the staple foods used in Phase I:

  • Fresh fruits
  • Vegetables
  • Brown rice
  • Chickpeas
  • Veggie burgers
  • Low fat milk
  • Low fat cheese
  • Saltines
  • Nuts
  • Low fat yogurt
  • Hummus
  • Lots of water

Have you noticed there is:

  • No pasta
  • No bread
  • No white rice
  • No potatoes
  • No meat or fish
  • No coffee
  • No sugar
  • No chocolate

These NO foods are excluded during the Detox Period – Phase I of the Fat Smash Diet, which lasts only 9 days.

Many of these NO foods get introduced slowly back into the daily menu, as we progress further into the other phases.

You may click on the links below for a closer overview of The different phases and foods of the The Fat Smash Diet.

Phase I – Detox (only 9 days)

Phase II –  Foundation (3 weeks)

Phase III – Construction (4 weeks)

Phase IV – The Temple  (for Life)

I love The Fat Smash Diet, because it is NOT a real diet, but rather a healthy lifestyle.

My body feels so much lighter and energetic after only few days of following the Phase I regimen.

Healthy Lifestyle also means keeping your body in motion, hence the need to dedicate at least 30 minutes per day to some type of physical activity, which for me is outdoor walking, stretching , and exercising on the elliptical machine.

The Fat Smash Diet book has a variety of recipes, some of which I tested and posted previously (see links below).


Delicious Smoothie

Fruity Smoothie


Mini Breakfast Quiche


Carrot Soup

Green-Bean-VinaigretteGreen Beans Vinaigrette

Veggie Burger

Veggie Burger

I hope you enjoyed this post, and will consider joining me now, or at your convenience, on the journey of healthy lifestyle.

I am looking forward to hear your comments, please.

Thank  you.


Cottage Cheese PancakesAs I was looking through a cooking magazine, I came across a recipe for cottage cheese pancakes.

The recipe sounded quite interesting, so I could not wait to test it out, by preparing it for my family.

I altered the original recipe, hence posting my version.

If someone does not care for cottage cheese, I think ricotta cheese would be a suitable substitution.

These pancakes are very moist, but not that sweet.

My grandchildren really enjoyed them served with blueberry pie filling, or maple syrup.

This recipe yields 10 medium size pancakes.


  • 2 whole eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup milk
  • 1 cup of cottage cheese
  • 1 Tbs. sugar
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • Canola oil for frying


  1. Combine all ingredients in a medium size bowl.
  2. Mix with an electric mixer for 5 minutes. (You can also use a blender)
  3. Heat a frying pan with 2 Tbs. of Canola oil to 350 degree F.
  4. Pour 3 Tbs. of batter onto a hot pan, and fry 2-3 minutes per side, turning over once.
  5. Serve warm with your favorite topping, or syrup.





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