Welcome my blog of LOVE!

Saturday, March 26, 2011

Hy Vee Health Fair 2011

It was a great day in Des Moines.
Take a look at the all the awesome folks!

Nicole Johnson is an American pageant titleholder from Seminole, Florida who held the Miss America title in 1999. She is now a diabetes advocate, having been diagnosed with type 1 diabetes in 1993.

The Biggest Loser Two Time Contestant Daniel Wright from season 7 and 8 and
and Daniel Wright.

Rebecca Meyer

Rebecca grew up the "baby" of four, a role that has made her the sassy yet sweet girl she is today. Rebecca had struggled every day for the last 14 years with her weight, being the heaviest in her family. At the age of 17 she starved herself and lost close to 80 pounds, but four years later and out of high school, she gained all the weight back, plus an extra 50 pounds. Rebecca was active in sports and R.O.T.C. in school and had planned on a career in the military, but could never reach the weight limit. Rebecca wants to lead a healthy life more than anything and for the first time she believes that she deserves, wants and needs this opportunity.

Shawn Johnson Gold medal Olympic Gymnast and winner of Dancing With The Stars

The Sound Dudes sampling my food.

Sunday, March 13, 2011

Chicken Satay of LOVE- It's Gluten Free

Satay (pronounced SAH-tay) is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecuedover a wood or charcoal fire, then served with various spicy seasonings.

The Origins

Satay was supposedly invented by Javanese street vendors, based on satay becoming popular after the influx of Arab immigrants in the early 19th century. The satay meats used by Indonesians and Malaysians, mutton and beef, are also favoured by Arabs and are not as popular in China as are pork and chicken. Another theory states that the word satay is derived from the Minnan-Chinese words sa tae bak meaning three pieces of meat. However this theory is discounted since traditional satay often consist of four pieces meats.

This is a classic dish and soooo easy to make. It's great for parties and get togethers.

What's in it...

The Chicken

1 lb raw chicken breast cut into strips

1/2 cup coconut milk

1 tsp turmeric powder

2 tbsp garlic, minced

The Sauce

3 tbsp penut butter

2 tbsp tahini

1 tbsp light soy sauce (gluten-free)

1 tbsp brown sugar

1/4 cup vegetable broth, gluten-free

1 tbsp fresh lime juice

Let's put it together...

1. Combine the sliced chicken, coconut milk, turmeric powder and garlic and mix well and place in the refrigerator for 1 to 4 hours in a large Ziploc type baggie or large covered bowl.

2. Soak wooden skewers in water for 30 minutes, this will help them not to burn.

3. Heat the oven to 425 or fire up the grill.

4. Remove chicken from marinade and thread chicken on to the skewers.

5. Place the chicken on a cookie sheet and place in the oven or grill the chicken for 3 to 5 minutes on each side, until cooked through.

Serve with peanut sauce.

The Sauce

1. In a small saucepan, mix peanut butter, tahini, soy sauce, sugar, veggie broth, lime juice. Place on the stove top and over low heat, stirring until smooth and well combined.

The Thank You Economy | New Gary Vaynerchuk Keynote

Sunday, March 6, 2011

A wine that's a real wow!! Silverwolf Valley Wines- Minkra Merlot 2008

The Wine
Silverwolf Valley Wines- Minkra Merlot 2008

The Vintner is a friend of mine. With that said I will he honest and impartial...Thats how we roll here!

ok, this wine is a nice full bodied Merlot. The Merlot grape is a close cousin to Cabernet Sauvignon in many respects. It is lower in tannins and makes wines that mature faster and are softer in texture. Merlot is often blended with Cabernet Sauvignon in order to soften the blend. At its best, Merlot makes a wine that is dry, rich in flavor and smooth as it finishes in your throat. At its worst, Merlot makes wine that is dry but thin in taste and texture, and not very pleasant to consume. Most of what you will come across are likely to be of pretty good quality.

With that said, if you saw the movie "SideWays" it was a Merlot bashing couple of hours. But make no mistake Merlot is a fine and very drinkable wine and the Silverwolf Valley Wines- Minkra Merlot 2008 is no exception.

This wine Opens with aromas of vegetables, cassis, black cherry, and mocha plus soft tannins which finish broad and long. Well balanced and structured. The Minkra Merlot is produced from vineyards located throughout Minkra’s finest grape growing regions. The winemakers believe that each appellation contributes unique flavor and structure from the area’s soil and climatic conditions.

This is a soft, supple red that finishes with a burst of ripe raspberry fruit flavors. It's the perfect choice for those who prefer a back road to a freeway.

My personal rating is is a 91. WOW is it AWSOME!!

This wine is imported by Elvin Imports, Minkra City, Minkra

Nice deep red color

To learn more about wine check out WINE LIBRARY TV.
Check out http://tv.winelibrary.com/

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.



This is a great recipe...enjoy


6 ounces cooked shrimp

1 tablespoons olive oil

1-2 T Minced clove garlic

1 teaspoon Chinese 5 spice powder

1/4 cup vegetable

2-3 tablespoon Hoisin sauce

½ Red Pepper-Sliced

½ Green Pepper- Diced

Water chestnuts


Green Onion -Sliced

Snow Peas

Carrots- shuddered

freshly ground pepper

Heat the oil in a large skillet over moderate heat. Add the veggies and cooked shrimp.

Sauté for about 4 to 5 minutes.

Add and deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and hoisin mixture.

Boil down thick and glossy.

Sprinkle the scallions on top.

Taste for Life:

Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.