• 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
DirectionsBoil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
I just consumed a pound of steamed asparagus all by myself ... whoa....I poached 4 quail egg for topping, and then used low cal hollandaise sauce as a drizzle, and garnished with rosemary (I love rosemary). 
This is my itty-bitty deviled quail egg. It's super duper cute, and tasted yummy. I had 17 more to fill and after doing this one decided that deviled quail eggs are HIGHLY over-rated. And that the payoff kinda sucks for the effort put forth - so we just ate the others whole!:)
I found a neat site the other day discussing the health benefits of Quail eggs vs. Chicken and here are some of the points they touched on! These are VERY impressive if you keep in mind that quail eggs are only 1/4 the size of a regular chicken egg and yet they still beat out the larger egg!

*Their nutritional value is 3-4 times higher than a chicken egg.

*They have 13% protein while chicken eggs have only 11% (and chicken eggs are BIGGER!)

*They have 140 of vitamin B1 where as chicken eggs have a mere 50.

*They contain TWICE as much vitamin A and B2 as a chicken egg

*They contain 5 TIMES as much iron, and potassium than chicken eggs

*Richer in calcium and phosphorus than a chicken egg

*They do NOT have BAD cholesterol, but have the GOOD HDL, where as chicken eggs cannot claim the same

*If children eat at least 2 quail eggs daily, they grow better, and are less prone to infectious diseases.

BTW - You can raise quail quite easily. I raise them, (though currently we are re-doing our set up so we don't have them right now), and they are cheap and productive. It's much cheaper to raise and eat their eggs (and then eventually THEM) than to buy them at a store.
This is the snack that girly and I chow on while watching movies together on Friday nights!:) It's a great high protein, low carb, antioxident rich alternative to popcorn. You can find them in the Frozen Veggie section of your local grocery. They are also called, "Soy Beans." You can steam them or boil them, then just pop them out of the shell and have at them!:) I like them with a little sea salt. 
Since I'm a "Former Fatty" my comfort food has changed somewhat. Tonight, I cooked up Acorn Squash, with sugar free fixings. It's simple, healthy, and warm. I hope that if you have never tried this squash before - that you will after seeing this recipe. Even my kidlet loves it!


1 acorn squash, halved with seeds removed1/4 c melted unsalted butter2-4 tbsp splendaCinnamon1 tbsp Sugar Free Pancake Syrup

*place 1/2 of the butter in each half, as well as half of splendaand cinnamon and syrup.*Bake in oven at 350 for about 30 min - checking on it for tenderness. When tender, serve it in it's shell.
**You can add marsh mellows, or nuts if you like. I didn't because I didn't have them!
First off, you are probably asking yourself just who on earth would eat pickled onions.! I could blame it on my German Heritage, or I can just be honest and say - they are freaking delicious!These are SUPER quick to make and are ready as soon as they cool. Anyone can do this - and I suggest you at least try this recipe one time. There are tons of health benefits to eating onions - for info on that, check after the recipe!

2 cups Apple Cider Vinegar (you can use white too)1/2 cups Water1 tsp Salt1/2 tsp Cumin1 tsp Dried Oregano1/3 c Splenda (you can use less)2 Red Onions (you can use yellow or white, but red make a pretty pink color!)

*Combine the first 6 ingredients in a pan and cook on medium.* Clean your onions (get the loose skin off, and both ends) and then cut into THIN strips.*If the brine hasn't reached a boil yet, crank it up and get it there. As soon as it's boiling, add onions to the brine and remove from heat. Cover and let sit for 25 min.*After the 25 min have passed, move your onions to whatever container you choose to store them in, and place into fridge. When fully cold, DIG IN!

How to use:
*Just eat em'!
*On or in a salad
*On a sandwich in place of Saurkraut

Benefits of Onions:
*They have antibiotic and antifungal properties that can be used inside (internally) and outside (externally).
*They are known to protect against cardiovascular disease, respiratory concerns, diabetes, and a variety of cancers.
*Help to increase good cholesterol and lower bad

Wilted Chard with Bacon and Date Basalmic Vinegar

One Bunch of Swiss Chard (pictured is RED, but any color will do!)Pinch of SaltREAL Crumbled BaconBasalmic Vinegar (I used Date Basalmic from Oil and Vinegar)

*Wilt the cleaned and de-stemmed chard in a pan with EVOO. Add salt, and crumbled bacon.*Plate it and drizzle with Basalmic Vinegar. If you don't have an Oil and Vinegar store near you - you can go to the site (linked in the ingredients) and order - or get a flavored Basalmic at your local grocer. I believe I have seen Pomegranite there!:) Might be a good idea to make a reduction though to bring out the sweetness and thicken.

Swiss Chard Quesdillas


2 Low Carb Tortillas1/2 c 2% Shredded Cheese3 slices of Roasted Turkey Deli Meat1/4 c Wilted ChardFAGE 0% Greek Yogurt (optional, can sub Sour Cream)Pickled Onion (optional)


*Heat pan to Medium-High after spraying with PAM.
*Place bottom tortilla down, top with half shredded cheese, turkey, chard and then top all of that again with the rest of the cheese.
*Cover with 2nd tortilla, and then flip. Toast both sides so cheese melts, then plate it.
*As a garnish - use the greek yogurt in place of Sour Cream. It's low fat and HIGH protein alternative. But if you don't have FAGE on hand (shame on you!) then use plain Sour Cream.
Also you can top with your pickled onions (find recipe on my blog).
*If you are super adventurous - you can also top this with Basalmic Vinegar!:)