Good Morning My Rays of Sunshine! 

It's pouring rain here in NYC, but my day couldn't be BRIGHTER! Today is the day I head back to WARM + SUNSHINEY 

CALIFORN-I-A!

Hollaaaaaa for a dollaaaaa! Heck yeah! I can hardly stand waiting to squeeze my precious little munchkin lovers! The anticipation is driving me bananas - fingers crossed my travels go smoothly. 

Today we're getting back into the swing of things, and resuming RECIPE WEDNESDAY! I've already given y'all my two cents, so it's time for me to take a backseat, and hand the wheel over to the lucky Daily Dubie reader who was selected for this week's

Daily Dubie Debut!

Meet Howard

Who is Howard? He's a hard working, kick-booty, beyond AMAZEBALLS Pilates instructor (who also happens to be my instructor)! Howard owns his own studio One Body Pilates in Union Square NYC. He loves good people, good food & working out.

Howard's favorite dish to cook?  He doesn't claim to be the "best of cooks," but he admits to making a pretty awesome turkey burger! 

Why are turkey burgers his favorite dish to cook?  Because they're not dry! Instead, they're juicy and full of flavor, thanks to his secret ingredient: feta cheese!

Howard's healthy cooking tip?  Keep it Simple & try to  eat more greens and vegetables!

Howard's favorite indulgence?  He loves all desserts! He believes that if you have good daily habits-your everyday diet is healthy and you work out regularly-then you can eat whatever you want as long as it's not all the time. He believes It's all about balance! He goes on to say that this idea of balance goes for everything in life-working out, diet, love, and work!  Holla! He adds "We're all trying to find balance in our life and it's ever changing but you have to keep trying!"

WORD UP, Howie! I LOVE that! And what a PERFECT recipe to share, with Summer on the horizon and BBQs in FULL SWING! YUMMY! So let's bring on the... 

TURKEY BURGER!

*Note: quantity is estimated*

INGREDIENTS:

1 lb of Fresh Organic Spinach

3-4 Cloves Garlic

1 lb Organic Ground Turkey (don't get fat free - a little fat adds flavor!

1/2 Cup (more or less depending on pref.) Feta Cheese (try to get 100% grass fed organic)

1-2 T Dijon Mustard

1-2 Eggs

1/3 Cup Breadcrumbs

4-6 Buns

Lettuce, tomato to top *optional*

DIRECTIONS:

Saute spinach and garlic in a pan until wilted. Let cool for 10-20 minutes. In a large mixing bowl, combine turkey, cooled spinach, feta cheese, Dijon mustard, egg(s) and breadcrumbs. Mix ingredients well. Using your hands, form burger patties. Salt & pepper to taste. Throw them on the barbie for a few minutes (or broil them if you don't have access to a grill!).

Daily Dubie Tip: Use Food For Life Sprouted Grain Burger Buns! You can also scoop them out a bit, to remove excess bread and make room for your juicy burger patty! Another tip would be to use whole wheat breadcrumbs for added fiber.

Click here for link to buns!
 

Well these have my mouth watering for a turkey burger at the ripe young hour of 9:38 a.m....fantastic recipe Howard! Let's give it up to him for sharing! And remember...

To get your chance at a Daily Dubie Debut, just send your favorite recipes (and photos if possible!) to laura@dailydubie.com. It's your chance to...

Showcase your cooking skills! 
Provide readers with the motivation to get their buns IN the kitchen, cookin'!
Inspire readers to experiment with food in a different, yet healthy way!
Introduce the World Wide Web to your sexy self!

On that note, I need to skedaddle into the shower and get my buns ready to head back to the WEST COAST, Baby! Woop!

Wishing you all GORGEOUS & SLAP HAPPY DAYS!

Beso Beso

 xoxo

Buenos Dias Mis Muñecas! 

Before I skedaddle on outta here in the name of #BunBurning, I wanted to make sure I delivered your daily dose of Dubiliciousness! 

Hoooooollllllaaaaaaaaaaahhhhhhhhhhhhhh!

And today's post is exceptionally appropriate! What better way to end my food-deprived week, than to feature a delicious, yet nutritious, R E C I P E !?!? ... I tell ya, there is no better way! 

So, without further ado, I'm going to callate and give the floor to another super special DD Reader! 

Meet: Emily G 

Who is Emily? Emily is a hot, young regional distribution manager for MARS INC. (hello chocolate & ice cream!). Because she's constantly surrounded by sweet treats, she strives to live a healthy, balanced lifestyle with exercise and a lot of home cookin'! She one day aspires to open a business of her own that would provide healthy but yummy meals to busy business people, to substitute unhealthy takeout and catering! (Translation: make being healthy easy in the workplace!).

Do you ever substitute ingredients? If so, what do you usually substitute?  No, substitutes.

Any special notes you'd like to make about this enchilada recipe? For this recipe, make sure you put a good amount of the red sauce on the bottom of the baking dish before you place the enchiladas in it.  If not, they will stick to the baking dish.

What's your #1 "stay healthy" piece of advice? Cook as much as possible!  When you eat out, you have no control over how your food is prepared.  Since I eat out often for my job, I make as many modification (ie: sauce on side, veggies not fries, whole wheat buns, ect) to make my meal as healthy as possible!

Now that y'all have gotten to know Emily a bit, let's check out one of her favorite healthy recipes to make at home, just in time for Cinco de Mayo! 

<<ENTER>> Skinny Enchiladas

*Recipe from Skinnytaste.com*

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce 
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste
For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory )
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chilies , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce...Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

*Daily Dubie Tip: Don't use low carb tortillas. They're filled with artificial ingredients that can cause bloating & cravings. Instead, opt for small corn tortillas. They're naturally low in calories and carbohydrates! Check the ingredient list. There should only be 3-4 ingredients - Corn, water, lime & sometimes salt! 

EL FIN! ("The End" en Español)

Muchas Gracias to Emily for submitting that delicious post! I challenge you to try your hand at those babies this weekend! Enchiladas are fabulous and easy to serve to larger groups because you can prepare them ahead of time, and they involve little clean up! WORD UP to that! 

Alright Lovies, my time has come!

Love & Besos

 xoxo

P.S.: Remember to keep your Cinco's HEALTHY! Click HERE to view my TOP 10 TIPS!

Good Day Sexy Lovers! 

I'm not going to bullsh*t you...It's gloomy and cold here in NYC, my nose won't stop running (constant boogers), and overall I'm just not feeling "on" today. I lack my usual "oomph" of energy, and wish I could snuggle up in bed and fall asleep right this instant! (my afternoon might call for a cat nap!).

HOWEVER...and that's a big however, blogging always brightens my day, so I am jazzed up talking to all of your beautiful eyeballs right now! 

I'm also THRILLED to share my Mama's famous 

Rice Crispy Chicken Recipe!

The great thing about this recipe, is

• You can use all different parts of the chicken! - breast, wings, legs, or thighs - Take your pick! 
• It's super flavorful so it tastes sinful, but it isn't! 
• They don't need the help of condiments! They're delicious on their own! 

This past Sunday, I chose to use the breasts and cut them into tenders!

Here's the How To:

INGREDIENTS

1 lb Organic, Free-range, Boneless, Skinless Chicken Breasts

4 Cups * Brown Rice Crispy Cereal *See special video below 

4 T Melted Organic Butter

Himalayan Sea Salt & Crushed Black Pepper to season

DIRECTIONS

Preheat oven to 400. Line jelly roll pan with foil. Lightly grease.  Pour the cereal into a gallon sized Ziploc bag. Using a rolling pin or meat tenderizer, crush cereal so it's a finer consistency (but leave some larger chunks for texture). Cut chicken breasts into tenders. Dip chicken into melted butter, then transfer into cereal bag. Continue to do this until all tenders are inside cereal bag. Shake bag, and make sure all tenders have an even and generous crust of cereal. Using tongs, transfer tenders onto pan. Liberally salt, and sprinkle with pepper. Bake for 30-45 minutes, or until golden-brown. (You want outside to be crispy!). 

BEFORE:

AFTER:Voíla! 

These are a sure thing when you're craving some comfort food that's not at the expense of your health! 

P.S.: SURPRISE! I have a special video feature today! Watch below to find out which cereal brand I recommend when making this dish! (Hint: It's not Rice Krispies!)

That's a wrap Love Bunnies! Time to get me some Wahoooooooooooo's to feed my belly! Yums.

Love  Hugs Besisimos

 xoxo

P.S.: I will be conducting a survey SOON! A special treat will be provided to those who participate! ...and don't worry...I'll make it short & sweet!

Hola! Hola! Mis Amiguitos Preciosos! ...("my precious little friends" en Español)

It's time to get those Maracas OUT and Sombreros ON ...

Because we're just 10 days shy of....

<<Maraca Shaking Moment Here to up the ante>>

Cinco de Mayo!!!

Duh Dun Dun duuuuuuuuuuuunnnnnn....

...And yours truly is going to be slicing right into this business like she would a plump, ripe and creamy avocado...

Awwwwwww yeeeeeeahhhhh ...

Now, if you think I'm gonna talk greasy nachos and burritos, you are largely mistaken. For starters, those are not Mexican dishes, they're American. Secondly, they're usually loaded with nothing but processed meats, cheeses and refined rice  = NO BUENO. It's no wonder why Mexican food is so often thought of as heavy, unhealthy and a heart attack waiting to happen! Most people have the wrong idea about it, which is where I come in!...

<<ENTER: LAURA, MEXICAN FOOD MAVEN>>

*Photo circa 2006*

Okay, that's a slight exaggeration, but I am married to a Mexican, and I LOOOOOOOOOOVE the food, so that should suffice the title of "Maven."   

Mexican is, hands down, one of my absolute favorite cuisines, and being that I live, breath, and sleep an über healthy lifestyle, it's important for me to share 

My Top 10 Tips To A Healthy Cinco de Mayo! 

1. Keep it fresh! Good Mexican food uses nothing but the freshest ingredients! Swap your canned products (with the exception of beans) for fresh produce!
2. Load up on the Veggies! Fill your tacos, enchiladas, tortas or sopes with Avocados, Onions, Tomatoes, Sweet Peppers, Hot Peppers, Cilantro, Jicama, etc. The more, the merrier! 
3. Choose Corn Tortillas! Avoid flour (that's an American thing). Corn tortillas are a good source of fiber, B vitamins (especially Niacin, also known as B3), and contain other trace minerals.  They naturally have fewer calories than flour, are smaller, and naturally gluten-free (so won't upset gut as much as flour will).
4. More Beans, Please! In lieu of animal proteins, beans are a tremendous source of fiber and protein! Use pinto, or black beans for this occasion! They can be smeared over anything and everything! Incorporate into dishes, make into a dip, or serve them as a side.
5. Go Raw with your Cheeses: Queso Fresco, Manchego, Cotija, etc, are all common cheeses used in Mexican cooking. Aim for high quality, unprocessed cheeses. They're best fresh! Use cheese to garnish, or enhance your dish, not as the as focal point. 
6. Choose High Quality Animal Proteins: Organic free-range chicken, grass-fed beef or pork. Try to keep it as lean as possible by using chicken breast and beef loin cuts.
7. Slow cook! This helps infuse proteins (that are super lean) with flavor! I love to slow cook chicken breast with chicken broth, onion, garlic, tomatoes, and some jalapeno for some kick! It pulls apart, and melts in your mouth by the time it's ready to serve! 
8. Go Fish! Seafood is a HUGE staple in Mexican cuisine! Use shellfish like shrimp, lobster, or crab instead of your standard, beef, chicken, or pork options! They're low in calories, high in protein, and are a fantastic source of iron and zinc! 
9. Go Skinny! ...On the bebidas ("drinks")! Calling all Skinnygirl Margaritas! As a general rule of thumb, stick to clear tequila (or liquor), FRESH lemon or lime juice, and mix with soda water. If you want to infuse with fruit, use cut-up whole fruit and or a splash of fresh fruit juice....OR make your life really easy and buy the famous Skinnygirl Margarita!
10. Have Fun! At the end of the day this is MOST IMPORTANT! If you're too busy obsessing over your food choices, you are NOT being healthy! Too healthy, is UNhealthy! So, if you're a guest, and your host didn't get the Daily Dubie memo on how to keep it healthy, go ahead and have yourself a few nachos or a triangle or two of that quesadilla, but odds are, there will be something healthier for you to munch on! 

And THAT is officially a wrap, Muñecas! (Dolls)

Love & Besos

 xoxo

P.S.: ***FUN FACT*** Cinco de Mayo is NOT Mexican Independence Day, rather it's recognized in the U.S. (and in Puebla, MX) to celebrate the pride and culture of Mexico.

P.S.S.: Recipe Wednesday is comin' TOMORROW! Stay tuned to see just who gets their claim to Daily Dubie fame! 

Good Afternoon My Lover Pies!

How are y'all feeling?!? ... I got such wonderful feedback from yesterday's post! Thank you to all who gave me a holler!  I love myself some hollering! Expect to go deep with me on a weekly basis. 

Now, moving right along, it's time for me to callate, and move aside for another one of my beautiful  Daily Dubie readers! That's right, it's.......

R e C i P e   W e D n E s D a Y ! ! !

And Emily is going to take the mic, today! Hit it, Em!

Meet: Emily

Who is Emily? Emily is a VP in the Global Health department at Porter Novelli. While she loves working in the health and wellness world she also loves living a healthy lifestyle - from running, spinning and yoga to cooking healthy meals for she and her fiance, a handsome Brit named William no less. Originally from Oklahoma, she grew up in a family that loves to EAT, especially wholesome, home-cooked meals. She credits her Momma, who is a big fan of Cooking Light, as her ultimate cooking resource!

Favorite dish to cook? Stir fry! Throw your favorite protein and chopped veggies in a wok, stir it up with some yummy sauce and you've got a healthy meal in just about 20 minutes! 

Why? Perfect for busy, time-crunched lifestyles!

Emily's Healthy cooking tip? Go easy on the  oil and butter! Recipes hardly need as much as what's called for to taste good - a little bit will do the trick!

And now, without further ado, here's one of Emily's favorite go-to recipes. She loves this because it's "fairly healthy, filling, and simple!"  

Eat up, Buttercups!

Mushroom-Marsala Chicken

Excerpted from "Cooking Light" magazine

The Plan: Put small red/purple potatoes in the oven with garlic/white onion/olive oil/salt/pepper to roast at 450, mince the shallots, prepare the chicken, while the chicken cooks, make something green (steamed broccoli, sauteed spinach are our favorites). Voila, a beautiful dish of roasted potatoes, a healthy green and really yummy, tender chicken with the best flavor - and loads of mushrooms!

Ingredients:
1/2 cup  low sodium chicken broth
2 (4 oz) skinless, boneless chicken breast halves or cheat with 4 thinly sliced chicken breast pieces (cutlet-style)
Olive Oil
Salt
Pepper
1 (8 oz) package of mushrooms (white mushrooms - or any kind)!
1/4-1/2 cup Italian-seasoned breadcrumbs
2 tablespoons minced shallots
1/4 dry marsala (or any white wine)
1 tablespoon butter

Directions:
Pound the chicken breasts (between heavy duty plastic wrap) to 1/2 inch thickness (or just use the thinly sliced chicken cutlets)
Rub the chicken breasts with a bit of olive oil
Sprinkle with just enough of the breadcrumbs and salt and pepper on both sides
Place a large, non-stick skillet over medium high heat until hot; add the chicken. Cook 3 minutes per side (or until done).
Remove the chicken from the pan; cover and keep warm.
Using the same skillet - cook the mushrooms and shallots for 4-5 minutes until tender.
Add a dash of white wine; cook one minute
Add chicken broth; cook 2-3 minutes (or more - stir the sauce often to get the bits of the bottom of the skillet; it should reduce and get thicker for the best flavor)
Remove from heat, add a bit of butter, until the butter melts.

*Daily Dubie Tip: Make sure your chicken is free-range, and organic. You can substitute standard Italian bread crumbs for whole wheat breadcrumbs, and add your own Italian spices, salt, & pepper to flavor, for a healthier bread crumb mixture that's high in fiber! Another option would be to forgo the breadcrumbs altogether. The dish is already so full of flavor, you won't miss them much! 

And there you have it! Another slammin' Recipe Wednesday post is under our belt! Again, I encourage ALL Y'ALL to send in your favorite healthy recipes to: laura@dailydubie.com for your chance to:

Showcase your cooking skills! 
Provide readers with the motivation to get their buns IN the kitchen, cookin'!
Inspire readers to experiment with food in a different, yet healthy way!
Introduce the World Wide Web to your sassy self!

Alright. I'm out.

PeaceLoveBesisimos

Muah!

 xoxo

P.to-the-S: APRIL's Newsletter is 'a comin'! Click HERE to join the party! I'm putting a MAJOR DIET MYTH on BLAST! It's time to get your facts straight! Woop! xx

What up, Wednesday?!?! What up Luvahs?!?!

Aren't Wednesdays jazzy?! Aside from the fact that it's Recipe Wednesday in DailyDubieLand, you've already gotten through half your week, and before you know it, FUN FRIDAY is in the house! Because of this, I find that Wednesday lights a fire under your bum to get your 'ish DONE!  ...At least that's the way I see it!

...Speaking of getting 'ish done, it's time for me to can-it, and let KELLY take the stage for her Daily Dubie Debut!

Meet: Kelly

Who is Kelly?: She's a busy IT consultant, Certified Personal Trainer, and Group "X" instructor who loves living a healthy lifestyle, and is on a mission to convince her boyfriend that healthy eating can still be delicious! She's new to the whole cooking thing, so she takes to The Daily Dubie (duh!), as well as magazines like Fitness, to give her inspiration and ideas!

Favorite dish to cook: Anything in the slow cooker! 

Why?: It's easy, full of flavor, and no fuss!

Kelly's Healthy Cooking Tip: Always add more veggies than a recipe calls for! 

Without further ado, I give you Kelly's interpretation of Fitness Magazine's:

Cajun Shrimp & Rice Bowl

Ingredients
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
1/4 cup of water
2 garlic cloves, chopped
1/2 teaspoon Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber

Let's give it up for

K e L L y !!!

Thank you for your submission! This dish looks and sounds muy delicioso, Señorita!

And here's a 

*Daily Dubie Tip: Alternate between using wild rice, brown rice, or quinoa to keep the dish fresh! You can also use other sources of protein like chicken, instead of shrimp!* 

And with that, I'd like to say...

Another Recipe Wednesday post is under our belt! Again, I encourage ALL Y'ALL to send in your favorite healthy recipes to: laura@dailydubie.com for your chance to:

• Showcase your cooking skills!
• Provide readers with the motivation to get their buns IN the kitchen, cookin'!
• Inspire readers to experiment with food in a different, yet healthy way! 
• Introduce the World Wide Web to your sassy self! 

And with that...I'm out!

PeaceLoveBesos

 xoxo

What's up Lovers?

Do you know what today is?!?!?!? ...............

It's RECIPE WEDNESDAY!!!

That's right! Instead of the standard chitter chatter from Moi, 

YOU

...are going to rock-it-out for me on Wednesdays! EVERYONE deserves their chance in the spotlight; their chance to be seen, heard, and LOVED UP, because you and I both know that a little attention feels dayuuuum good! 

Recipe Wednesdays are YOUR chance to:

• Showcase your cooking skills!
• Provide readers with the motivation to get their buns IN the kitchen, cookin'!
• Inspire readers to experiment with food in a different, yet healthy way
• Introduce the World Wide Web to your sassy self! 

Super exciting, right?!? I think it's BANANAS! (in a g-double-o-d good way, of course!)

Now, Let's cut right into the VERY FIRST Daily Dubie debut!

Meet: Kristen

Who is Kristen?: She's a young, busy Mama of 3 children, all under the age of 5!

Favorite dish to cook: All Pastas!

Why?: Because her kids love them, they're great leftovers, and it's a quick, easy way to prepare a well-rounded, healthy meal for the family! 

Kristen's Healthy Cooking Tips: Always add in more veggies! She loves to serve up pasta dishes that are filled with healthy protein and veggies, sidelining the actual pasta so the dish isn't loaded with starch. She also swears by substituting refined products with whole grains, and goes easy on the oil.

Without further ado, I give you her favorite recipe of late:

Shell Pasta with Chicken Sausage

INGREDIENTS:

1 Small onion
4-5 Garlic cloves
1 Large Can diced tomatoes
1 Medium can plain tomato sauce
Fresh Italian Parsley
1 Package sliced mushrooms
Olive oil
Salt
Dried oregano
Garlic salt
Crushed red pepper flakes
3 large sweet Italian chicken sausage links (Sprouts has the best)
Fresh grated parmesan cheese
1 Box/package whole wheat shell pasta

DIRECTIONS:

1). Take sausage out of casing and cook in large pan, breaking it apart as it cooks. Drain any fat (there shouldn't be much)
2). Add about 2 T Olive Oil, chopped onion, garlic, and mushrooms. Cook all together until mushrooms are cooked.
3). Add can of diced tomatoes, drained
4). Add can of tomato sauce
5). Add about 1 tsp salt, 1 tsp garlic salt, 1.5 tsp dried oregano, 1/2 tsp crushed red pepper flakes, 2 T chopped fresh Italian Parsley
6). Bring to a boil, reduce to low heat, cover and let cook for 10-15 minutes
7). While Sauce is simmering, boil water and cook pasta. Drain well.
8). Add shell pasta to the sauce and mix together
9). Add 1/4 - 1/2 cup fresh Parmesan and Mix

MMmMMmmMmmm my mouth watered as I read this recipe! Who doesn't love pasta & a little saus-ige?! Everyone could use some sausage in their life! - No pun intended 

Alright Gorgeousnesses...that is a 

WRAP!

...On the first episode of RECIPE WEDNESDAY!!! I hope you enjoyed it as much as I did! And, as SNOOP DOGG says it...

Just chiiiiiiiiiiiiiiiiiillllllllllllllll...until the next episode!

Love & Besos

 xoxo

P.S.: To get yourself a chance at a Daily Dubie debut, simply send your FAVORITE recipe(s) + photo(s)-(if possible) to laura@dailydubie.com! Bring 'em on Peeps! 

P.S.S.: Get ready for a short & sweet, hit it & quit it kind of treadmill routine TOMORROW! It will leave your tush feeling high & mighty, that's for dang sure...

Yoo Hoo! ...It's me again...

I just had to brag show y'all...

My Beautiful Cranberry SaWce!

Feast your eyes on THIS!

Pre-Boil

Post-Boil

Signed. Sealed & Delivered, Baby!

Cranberry Sauce is a PERFECT, and easy way to contribute to a Thanksgiving Day Meal. It can also double as a hostess gift! --package in a nice mason jar, tie with a beautiful ribbon/string, & you're golden! Easy as pie, Dolls. 

Needless to say, I had a ball "flirting with flavors" in the kitchen (a la Pamela Morgan)...So much so, I am not finished! Nope! I'm rolling up my sleeves, yet again, and taking a stab at Pam's Celery Root Puree for a light, yet hearty dinner! Hopefully, I'm just as successful! Cross those fingers!

Now, let's TALK BUSINESS! MY Business! 

THE HOLIDAYS ARE HERE, my friends,

...and let's be honest, it's not always a motheroad of holly, jolly, jingles & fun. I mean really. Let's lay down the law here: It can be downright miserable for many, which is why I am offering my counseling services gratis, so I can help YOU find a way to actually ENJOY things this year!  - Now THERE'S a thought!  

NOW is your chance to:

Enlist Mrs. Daily Dubes To Help Solve Your Holiday Woes!

• My PERSONAL support will be provided in a one-on-one fashion between just you & I (not via @DailyDubie).

• Email me your challenge, and I will help YOU overcome it this season! - lauraconstantiner@gmail.com

• Don't be foolish! TAKE ADVANTAGE of this generous, one-time offer!-Because, if you snooze, you lose! ..and that's the truth!

***This Delicious Offer will END WEDNESDAY, DECEMBER 14th*** (No IFs, ANDs, or BUTs).***

So get on it, Lovers! I am ALL EARS!

In all sincerity, nothing would give me more pleasure than helping each and every one of you! I genuinely care. This is not an empty offer. This is for real! 

Now, I need to get back to flirting with flavors, and whip up some dinnah! Celery root puree here I come!

Good Night Pumpkins!

xoxo.

Mrs. Daily D 

What's up, Pumps?! ... I thought I'd surprise y'all with a little Afternoon, Daily Dubie delight  Things are about to get SPICY HOT up in here

Are you ready for me to BRING ON THE HEAT?!?! Ready or not, I need to get right to it, because there is still mucho to do on the Laura Constantiner Tuesday to-do List! Now...

Let's talk CHILI!!!

So, last night I made a delicious Sweet Potato Vegetarian Chili I saw on RealSimple. I had this baby all kicked up on Cayenne, Chili, and Chipotle peppers - Tres spicy, hence the reference to things getting "spicy hot," up in here. I kid you not, I just had a bowl myself, and it left me with sweat beads on my temples, and flushed rosy cheeks. Because I don't have the highest of tolerances for heat (spicy food), I cut the spice with some crunch, i.e.: Crunched up tortilla chips. See below:

This crunch is the perfect way to balance out an ultra spicy meal, and also adds another layer of texture and flavor to the dish! I will even sometimes add apple slices, cucumber, celery, tortilla chips, potatoe chips, nuts, seeds etc., to salads, sandwiches, etc., to take things up a notch. Crunch Enhancement can do the body real good, Dolls! Just remember to choose-wisely, and consider what your dish already has in it (i.e. if your salad already has avocado, you might not need to add so many nuts - it's already packed with monounsaturated fats). It's all about balancing.

Well mis amiguitos, that is all I have for you at this moment in time...

Big Kisses to All...and to all a good night. 

,

Mrs. Daily Dubie 

Happy Halloweeeeeeeeeeeeeeeeekend, Pumps!

Somthing verrrrrrrrrrry scary is happening here in NYC, and it has nothing to do with ghosts, goblins, or monsters. No. You really want to know what is soooooooooo scary?!?!

The WEATHER!

SNOWFLAKES WERE SPOTTED in the forecast!!!

As much as I LOVE a chill in the air this time of year, snowflakes are a little out of line! I mean, really! Hopefully this is not a foreshadow of what's to come. I'm just not ready for gloves and earmuffs yet. Thank goodness I've let go of the whole slutty Halloween Costume notion-as Nicole Richie stated "the jig is up, Ladies," and that's the gall darn truth...Oh, and bytheway, I still have no idea what, exactly, I will dress as, IF I dress, that is... It's still up in the ayer...<sigh>...I know, I know. I totally changed my tune since I posted about me wanting to have a Halloween "rager" this year. Yeah, not sounding so exciting anymore..but we shall see. Passing out candy, and covering my eyeballs watching scary movies with my Boo sounds like the *golden ticket* to me. 

...Okay, okay, I have to hurry this on up here because I am scheduled to Namaste in 50 minutes. Let's talk DINNER.

I HAVE to report on last night's dinner, because it was probably one of the BEST I've ever made! Due mostly to the high quality, grass fed & pastured pork chops I got form the Farmer's Market! I love meat, but I don't like to buy/eat it unless I know WHERE it's coming from, and HOW it was raised.

Check out these babies!

Often times, people are intimidated to cook meats, but it is actually super easy, and super quick, if you follow directions! The quality of the meat is most important, so select wisely-grass fed, pastured meats are best! The only seasoning you have to do is (Himalayan) Salt & Pepper. Very straight forward, yet extremely delicious!

You can sautee, braise, grill, or roast your meat in the oven. I chose to sautee for 3 minutes on each side in olive oil (1-2 T) then roast in the oven for another 6 minutes (cooking time depends on quantity and cut of meat). If you use a cast iron skillet (Le Crueset is fabulous!) like I did, you can just pop that baby in the oven, after you're done sauteeing!

Before I put my chops in the oven, I covered them in apple slices-that I previously sauteed and set aside (in 1 T of butter for 4 minutes). I used 2 small Fuji apples.

Our dinner wasn't complete without GREENS, so I also sauteed fresh spinach!

<ENTER> GREENS!

I sauteed the spinach using 1 glove of garlic and olive oil. Salt & pepper to taste. SIMPLE!

Here is the End Product:

MUY DELICIOSO! This pork was SO flavorful, that I ended up eating off the bone! -quite a sight to see 

Alright My Lovers...It is time...BUT, PLEASE SEND IN PHOTOS OF YOU DRESSED IN YOUR HALLOWEEN COSTUME!!! I will post a Very Daily Dubie Halloween recap, starring all of YOU!! It would be SO fun, but I NEED YOUR PARTICIPATION! Do it! Don't be shy! 

Namaste,

Mrs. Daily Dubie xoxo