Monday, February 26, 2007

YUMMY MONDAYS: Poached Eggs over Spinach & Mushrooms

This healthy breakfast gives you a delicious way to enjoy the nutritional benefits of vegetables with your poached eggs in the morning. Using frozen spinach makes this recipe quick and easy to do with minimal effort. Which is always a plus for those of us who are constantly on the go...

Prep and Cook Time: 20 minutes


4 large free-range chicken eggs
1 tsp light vinegar, (rice, white wine, or apple cider)
1 TBS chicken or vegetable broth
1/2 medium onion, chopped

2 cups sliced mushrooms
1 medium tomato, seeds and excess pulp removed, chopped

3 medium cloves garlic, chopped

10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste


Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.

In a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.

Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.

When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

Serves 4

Calories per serving: 180

Healthy Cooking Tips:

Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won't dilute the flavor of your mushroom, spinach mixture.

Monday, February 19, 2007

YUMMY MONDAYS: Halibut with Avocado Salsa

4 6oz halibut steaks or filets
1/4 cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
1/4 cup + 1 TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in 1/4 inch cubes
salt and black pepper to taste


Mix all ingredients except halibut in a bowl and set aside.

Preheat a 10-12 inch stainless steel skillet on medium high heat for about 2 minutes.

Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. (You do not need oil or liquid for this) Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan. This is our Stovetop Searing cooking method. Place on plate, and top with salsa.

Serves 4

A personal suggestion: Serve with Mexican Corn on the Cob and Green Salad with a low fat dressing.

Healthy Cooking Tips:

It is best to choose halibut that is fresh and at least 1 inch thick. Because halibut can become dry when cooked, the thicker cuts helps to retain moisture. It is important that the pan has had sufficient time to get hot. This will also help to retain moisture, as it seals the fish. It's important not to overcook halibut. To check for doneness, insert the tip of a knife into the center. It will flake, but still be moist when it is cooked to perfection. In fact, cook it slightly less than desired doneness, as it continues to cook after removing from the heat. Unlike the other salsas, this one is served with a chunky texture. Chop everything fine except the tomatoes and avocado. If the avocado is very ripe it will make the salsa mushy looking. Choose an avocado that is ripe, yet still a slight firmness. You will have a more attractive salsa.

Tuesday, February 13, 2007


1/4 cup pineapple preserves
1/4 cup barbecue sauce (low in sugar if you can OR if you prefer teriyaki sauce that is yummy too!)
Black pepper, to taste
1 package JENNIE-O TURKEY STORE® Extra Lean Turkey Burger Patties (1 pound)
4 slices pineapple
4 leaves curly leaf lettuce
4 Wonder Light Hamburger Buns, split and toasted

Preheat broiler. Combine preserves, barbecue sauce and pepper in small saucepan. Bring to a boil over medium heat, stirring often. Set aside 1/4 cup sauce to use as condiment. Brush both sides of pineapple with some of the remaining sauce; set aside. Arrange patties on rack in broiler pan 4 inches from heat. Broil about 10 minutes, or until center is no longer pink and internal temperature reaches 165° F, turning and brushing often with sauce. Broil pineapple 1 minute, turning once. Place patties on lettuce-lined buns and top with pineapple. Serve with reserved sauce on the side.

Makes 4 servings
Serving Size: 1 sandwich

Nutrients per serving:
Calories: 250
Total fat: 8 grams
Saturated fat: 2 grams
Cholesterol: 66 mg
Sodium: 369 mg
Carbohydrate: 78 grams (61% of calories)
Protein: 29 grams (22% of calories)
Dietary fiber: 5 grams

Friday, February 09, 2007

New Infomercial shoot

I'm so excited for people to see the new infomercial for Turbo Jam and hear about the exciting research regarding use of the gloves with Turbo Jam. I think the results will speak for themselves.

I had the most fantastic experience filming this show. We put out the word for Turbo fans to join me to shoot a huge workout. In less than a weeks time we assembled 100 plus of the hottest, most energetic, fun loving jammers you could ever imagine. Though most were from right here in Southern California, people traveled from as far away as Ohio. We shot two days worth new material and by the end of the day on Wednesday we even had the camera crew pumpin' it!
Here are a few highlights...

My OC girls....Nikki, Toni, Asia and from Colorado...Mary...

Auntie Ricky and Supermodel Danielle

Cindy and Tiffany

A few kicks for the booty!

Mcayla workin' the front row and sweet glove wraps...

We used 5 real life women who do Turbo Jam to demonstratethe moves this time. All are mom's except Bethany (far right) and the best news of all... as documented in this photo...THEY EAT!

And they chill....

How hot is my sister??? She rocked! I can't wait to see the footage.
Daaayyymmmnnn Girl! Are you sure you had a baby?

Some call her a make-up artist...I call her my miracle worker.
Tiffany is the best! It doesnt hurt that she's got a sassy sense of
style and does Turbo Jam with me at the gym every
am before the crack of dawn. She rubed the lipstick off my teeth,
told me their was a booger hanging from my nose, gave me a
secret tip about how to keep the whites of your eyes really white, (which I
would share with you now, except then I'd have to kill you) and who
was a total treat to spend two days with!

But at the end of the day...when the eyes are glassy, the body
tired, the mind turns to mush and self tanner starts to
wear off...there's nothing better than
to have someone sitting in your corner ready to wrap his big
arms around you, put a kiss on your forehead and whisper..."I'm proud of you."

I couldn't do what I do without my partner. I appreciate all that he does for me and the kids.

Thank you to everyone who dedicated their day to Turbo Jam. I had so much fun and I truly believe the room was filled with the most positve fun loving supportive people you could ever assemble. I have no doubt that because of their energy and their shared passion to help others understand that exercise can be a blast that this infomercial will change even more lives!

Many thanks to Lara, Carl, DJ Heather, Erica, Cort, Phil, Patty, Jonathan, Jon, Julie and David, Tiffany, Frank, Darren, Sean, DJ Gabe, Pierre, Mary, Toni, Jenelle, Bret, Bryan, Giovanna, Bethany and even the guy who drove the Java truck!

A debt of gratitude to each person who encourages their neighbor, sister, brother, friend or co-worker to try this workout and a big hug to all the Mom's who are making better choices for their family!

Monday, February 05, 2007

YUMMY MONDAYS: Barbecue Salmon Steaks

It's almost that time so just to prepare everyone for those spring time BBQs here is a tasty recipe that is light and so very easy to prepare. Living in sunny CA it allows for a tasty treat even in the dead of winter. Of course for all of those that live elsewhere, lucky for you because this recipe can be done in the comfort of your own kitchen. Enjoy!!!

2 tbsp Light soy sauce
1/2 tsp Sugar
4 salmon steaks

Green Sauce
1/2 cup parsley
1/2 cup roughly chopped chives

1/4 tsp ginger
2 tbsp capers
2 tbsp chopped onion
1/2 cup Olive oil
1 tbsp lemon or lime juice
1 hard-boiled egg

Freshly ground black pepper. Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture.
Barbecue, turning occasionally until salmon is cooked. Serve hot with Green Ginger Sauce.

Green ginger sauce:
Place parsley, chives, ginger, capers and onion in the bowl of a food processor or blender.
Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth.