Welcome my blog of LOVE!

Saturday, March 31, 2012

Great Spring Eats

Shrimp Scampi of Love!

What’s in it?
4-5 slices of fresh tomatoes;
2 oz low fat feta cheese
2 sprigs of basil; fresh or 1 t dried
1 t. virgin olive oil
Dash cracked pepper Lime wedge
4 large fresh shrimp, cooked or raw
1 tsp olive oil
1 clove garlic, minced

Let’s put it together:

1. Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per tomato. Arrange the slices on the plate.

2. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle 1 t olive oil over the tops and add cracked pepper

Shrimp preparation:

1. Heat the 1 t olive oil until hot, add the shrimp cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil,

2. Top with the low fat Feta Cheese and a squish of lime.



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.


Saturday, March 10, 2012

The Wine Spectator at Greystone Restaurant- A visit to my Alma mater West Coast

OK...Keep in mind you visiting a working kitchen staffed by students. Highly trained professionals to mentor and teach the students also supervise the Restaurant. Now if this was a medical school I'm not sure how it would work, I would not recommend Harvard Medical use this model.

With that said... my experience was unbelievable!!!

Napa Valley has more than its fair share of great culinary destinations but if you're looking for something different from your typical 4 star restaurant, I'd recommend checking out Greystone, which is located on the campus of the Culinary Institute of America and as such, the restaurant features student chefs in an open kitchen honing up on their technique and presentation of their impressive dishes.

We landed in SFO late. We had hoped to hit a couple of wineries Gary Vanerchuck recommended. But as it turned out we arrived in Napa around 3:00 instead of 11:am. We were beat. So we headed to the hotel. We stayed at the Fairfield Inn at American Canyon. PERFECT. It was reasonable and just down the road from Napa. So.. we took a nap and headed to Gravestone @ the CIA.

First of all, it's a beautiful location with stone walls and high ceilings. The food itself is very well prepared. The dishes we had were incredible and cooked to perfection!!!

I give this 5 stars although since I'm an alum I’m slightly bias.

We made reservations for 6:30. When we arrive we were greeted by a student chef who seated us in a nice location

We were served by 2 students and there mentor.

Here what we had; We split the entree and they were happy to do it!

BEEF & PEAR CARPACCIO arugula, shaved pecorino, super premium olive oil

BUTTERNUT SQUASH SOUP pomegranate seeds, pomegranate‐balsamic molasses

TODAYS TEMPTATIONS A variety of small bites prepared by our chef to be shared by all at the table


peas, mushrooms, squash, green beans, house‐made ricotta cheese


The Wine Spectator at Greystone

2555 Main Street

St. Helena, CA 94525

Phone: 707-967-1010

St. Helena, CA


Friday, March 9, 2012

Mediterranean Baked Tilapia of LOVE!

Tilapia have very low levels of mercury, as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, and so do not accumulate mercury found in prey. Tilapia is low in saturated fat, calories, carbohydrates and sodium, and is a good protein source. It also contains the micronutrients phosphorus, niacin, selenium, vitamin B12 and potassium.


Mediterranean Baked Tilapia of LOVE!

Two 4 oz Tilapia fillets

· 8 grape style fresh cherry tomato cut in half

· 6 large olive(s), black, pitted and halved (I get mine from the olive bar or salad bar at my grocery).

· 1/2 cup(s) canned artichoke hearts, without oil, drained and quartered

· a small handful of fresh spinach for each filet- I know it looks like a lot but it will steam and cook down nicely

· 1 clove(s) chopped garlic clove

· 2 tsp fresh lemon juice

· 1 tsp dried oregano

· 1 tsp dried thyme

· black pepper, freshly ground

Let’s Put IT All Together

Preheat oven to 450ºF.

1. Tear off a 12-inch long piece of aluminum foil and place it on your work surface; lay a 12-inch piece of parchment paper on top. You will find the parchment near the foil.

Place one fish fillet in the center of the paper.

2. Top with half the cherry tomatoes, olives, artichoke hearts and garlic. Add half the lemon juice, oregano, thyme, pepper and spinach.

3. Bring the two long sides of the parchment

paper and foil together over the fillet; fold and crimp closed, using the foil to crinkle the parchment paper closed. Crinkle the ends closed and fold underneath. Make sure the packet is completely sealed with no leaks or holes. 

4.Place both wrapped Tilapia to a baking sheet. Bake until hot and steaming, about 15-20 minutes. Let it cool for a couple of moments. Place each wrapped fish on to a plate. Let your guest open the “present” that’s half the fun! Just open slowly there will be a little the steam inside.

Are you ready?

Eat the fish right out of the pouch and….feel some love.


Servings: 2

Amount Per Serving

Calories: 287

  • Total Fat: 4.48g
  • Cholesterol: 56mg
  • Sodium: 314mg
  • Total Carbs: 36.13g
  • Dietary Fiber: 13.64g
  • Sugars: 19.46g
  • Protein: 31.17g

  • 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.