Vanilla bean infused honey… delish! Great on yogurt…

Vanilla Bean Infused Honey

Ahhh, if you’re one of the many making changes in your diet to cut sugar for a myriad of reasons, this will help! Vanilla bean infused honey… you can drizzle a little (or a lot) in your Greek yogurt for a fabulous taste! You can use it for many things, this is just what I happen to use it for… (oh, but since I can smell the bakery and the heavenly bread I keep getting images of a nice piece of toast (with the bakery bread), slathered spread lightly with Kerrygold grass fed cow butter (yep, sounds healthier already doesn’t it??) and a drizzle of the vanilla bean honey… oh boy! It’s dangerous living near a bakery… ha ha… Dr. Oz would remind you that honey is still sugar, so tread lightly… let me know how YOU use it… or what else you put in your Greek plain yogurt to make it tastier??!

Here’s the how… not much to it!

4-6 oz. honey

1-2 vanilla beans

Slice the vanilla beans at each end, then scrape the “meat” out of the inner part of the vanilla bean. Once you have done that…

In a heavy small saucepan, heat the honey (on low) until it’s warm, add the vanilla bean (“meat” and discarded bean portion), stir it around. Keep it on low about 10 minutes or until fragrant. Turn off, let cool, place in glass container.

Hope you enjoy! Catch you back here tomorrow!

Microplane, the wood working tool that crossed over to the kitchen!

The Microplane Classic Series Zester/Grater

This is one awesome tool. Made by Microplane, this is the Classic Series Zester/Grater. It makes a molehill out of a mountain, so to speak… It takes the toughest job and makes it a snap. Did you know that the smaller garlic is chopped the higher the health benefits? I use my Microplane zester mainly to make a wonderful paste out of garlic and/or ginger. Therefore no big hunks of garlic, just nice and flavorful, AND it only takes a few minutes! I originally bought it years ago to use with Parmesan cheese, but these days it’s all about the ginger and garlic… if you don’t have one, give it a whirl, I’m sure you’ll wonder how you did without it for so long! As they say at Microplane, it’s the woodworking tool that crossed over to the kitchen, and boy am I ever glad someone thought of it!

Catch you back here tomorrow!

A cancer prevention tip that will make you smile!


Now this is a cancer prevention tip that makes me smile… it’s one that I don’t have to think about… one that I can do… one that I can OVER do, ha!

Dark chocolate (70%+) is more than a tasty morsel that you let melt in your mouth, it’s rich in so many ways…  uh, excuse me, had to jump up and grab a piece, don’t want to forget! (I heard you laugh… you’re right… like I would forget!)! Info from Prevention magazine . Click HERE for a fabulous article that has the list of foods we’ve been talking about over the past few months!

Cure It with Dessert

Enjoy antioxidant-rich dark chocolate

Chocolates containing over 70% cocoa provide a number of antioxidants, proanthocyanidins, and many polyphenols. In fact, a square of dark chocolate contains twice as many as a glass of red wine and almost as many as a cup of green tea properly steeped. These molecules slow the growth of cancer cells and limit the blood vessels that feed them.

How to Eat It: Enjoy about one-fifth of a dark chocolate bar a day guilt free. Milk chocolate isn’t a good alternative because dairy cancels out the cancer protection of the polyphenol compounds.

Next week is the last of this series…  but there will be more… I promise! Lets recap all the foods that can be fighting for our bodies to help prevent cancer, as long as we feed our bodies these nutritious warriors instead of say, those tart things you pop in the toaster (oh heavy sigh). It’s worth re-reading this list and adding as many to your day as you possibly can. Don’t ever stop!


Catch you back here tomorrow!

Ok mom! This is chemo #11, two treatments to go, WOOHOO!!

Love you lady! me

Oranges, lemons, tangerines and grapefruit to prevent cancer… Today’s tip.


Oh, oranges, lemons, tangerines and grapefruit! MMMM, the crisp clean scent of citrus… delicious eaten as is or squeezed into water… Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! If you haven’t been a reader of Prevention magazine, I highly encourage you to read it, check it out! On to today’s tip…

Disease-Fighting Fruits – Part One

Fresh and frozen varieties provide year-round protection

Oranges, tangerines, lemons, and grapefruit contain anti-inflammatory compounds called flavonoids that stimulate the detoxification of carcinogens by the liver. Certain flavonoids in the skin of tangerines–tangeritin and nobiletin–can also help promote the death of brain cancer cells.

How to Eat It: Sprinkle grated citrus zest (from organic fruits) into salad dressings or breakfast cereals, or steep in tea or hot water. Eat whole fruits out of hand, toss with other fruits in a salad, or use in a salsa to season grilled fish.

Hope this helps! Catch you back here tomorrow!

Hey Mom!! Well this is treatment number 9… only 3 to go… can you believe it? You are awesome! Love you… me

Die cancer die… here to save the day… Garlic, Onions, Leeks, Shallots, Chives


Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! I know what I’m making for dinner tonight… sauteed veggies (zucchini, red pepper, banana pepper, mushrooms, onions, garlic) with pasta and a yogurt pepper jack mixture… sautee the veggies, toss in the cooked angel hair pasta, turn the burner off, add a few spoonfuls of plain yogurt and some shredded pepper jack, put the lid on until cheese melts and ohmygosh… you will end up with something you’ll be addicted to… forever! Here’s the tip of the day…

Garlic, Onions, Leeks, Shallots, Chives

The sulfur compounds found in this group (the alliaceous family) promote the death of colon, breast, lung, and prostate cancer cells. Epidemiological studies also suggest a lower risk of kidney and prostate cancer in people who consume the most garlic.

How to Eat Them: The active compounds in garlic are released when you crush the clove, and they’re much more easily absorbed if they’re combined with a small amount of oil. Sauté chopped garlic and onions in a little olive oil, mix with steamed or stir-fried vegetables, and toss with black pepper and turmeric. They can also be consumed raw, mixed in salads, or layered on sandwiches.

OK mom, this is treatment number 7! “Only” 5 to go! WOOHOO… on the countdown now!

Catch you back here tomorrow! Take a break and check out my daily blog…


GINGER… todays cancer prevention tip…


Big, beautiful ginger. Ok, so ginger doesn’t win any beauty contests, but what it does to your body is all good stuff. This is straight from an article from Prevention Magazine, “Edible Healing: Food Cures for Cancer” . Here goes…


Fresh ginger, or gingerroot, is a powerful anti-inflammatory that combats certain cancer cells and helps slow tumor growth. A ginger infusion can also alleviate nausea from chemotherapy or radiotherapy.

How to Use It: Add grated fresh ginger to a vegetable stir-fry or fruit salad. Or, make an infusion by slicing a 1-inch piece of ginger and steeping it in boiling water for 10 to 15 minutes; drink hot or cold.

Oh, there is nothing better than fresh ginger. It livens up a stirfry, oooh, the shrimp and broccoli stirfry… the steak, mushroom and bok choy stir fry… just to name a few (click on names for recipes). It’s FABULOUS in green tea… any time I’m under the weather I make green tea with sliced fresh ginger, let it steep for a while, then add honey and lemon. Mmmm, good!

These Thursday cancer tip posts are dedicated to my mom… going through chemo right now, bless her heart. Thoughts and prayers always appreciated! She’s a strong lady! I love you mom!

Catch you back here tomorrow…

Pomegranate Juice… Seriously good stuff!


Pomegranate juice. Seriously? WHO KNEW? This is some seriously good stuff! Most of us know it by the brand POM, but many brands are now available. Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine!

Pomegranate Juice

This juice, which tastes like raspberries, has been used in Persian medicine for thousands of years. Its antioxidant and anti-inflammatory properties are well confirmed; studies show it can substantially reduce the development of even the most aggressive prostate cancers (among others). In addition, drinking it daily slows the spread of an established prostate cancer by more than 50%.

How to Drink It: Have 8 ounces daily with breakfast.

Well mom, today is treatment #3, nine more to go… we’re in the single digits now, woohoo!

Catch you back here tomorrow!

Also… !