PEACHY'S HEALTH SMART  - Nutrition Counseling/Health Seminars/Cooking Classes/Meals To Go










                         Feb 22, 2018 Making Spaghetti Squash Fritters w Dipping Sauce
                                                  Living Dayton, WDTN, Dayton, OH






















Feb 23, 2018 National Toast Day, WXIX, Fox 19, Cincinnati, OH.
 Bacon -Avocado-Arugula and Tomato on Klosterman Wheat Toast
























]Jan 24, 2018 National Peanut Butter Day, Living Dayton, WDTN, Dayton, OH with Zach Pitts




                                               

                                                                        
Aug 24, Fox 19 WXIX Cincinnati
Healthy Beef Stew for National Camping Month
























March 17, 2017  WDTN, Living Dayton
Making Green Fritters: Kale-Spinach-Zucchini Fritters
recipe available under: 'Recipe of the Month'








                                                  
 National Apple Pie Day using Wholly Wholesome Pie Crust Wholly Wholesome Pumpkin Pie

Pecan Pie with a Twist!



















Dec 1, 2016 Fox 19, WXIX




















WKRC, Channel 12, Cincinnati








Oct 31, 2016 Halloween!

































Food Trends: Use Herbs and Spices to 'spice up your life' and to add nutrients to the diet; 
WLWY, Channel 5 Cincinnati, July 10, 2016





 WDTN, Dayton Living, July 1, 2016





May 2, 2016, WDTN, Living Dayton, Dayton, OH










WDTN, Dayton Living TV Magazine March 7, 2016
Click the link and watch      http://wdtn.com/2016/03/07/getting-curried-away/























WCPO, Cincinnati, Channel 9,  Jan 29, 2015



                                               
Mediterranean Frittata








 
1 large onion, chopped
1 tsp chopped garlic
1 can Fresh Like mixed vegetables
1 tbsp mixed dried Italian herbs with garlic
1/2 cup coconut milk
Salt and pepper to taste
(Other vegetables: sliced tomatoes, asparagus, artichokes, arugula, etc)
In a medium skillet, heat oil, add onions and garlic.
Add potatoes, vegetables and herbs.
Pour beaten egg on top of vegetables.
Bake in a 350 degree oven for 20-25 minutes until golden on top.
 
152 Calories, 12 g Protein, 13 g Carbs, 2 g Fiber, 7.5 g fat, 107 mg Cholesterol,
 
Purple Kale and Herb Frittata
2 tablespoons EVOO or organic canola oil
2 small potatoes, large dice (yellow or red potatoes)
1 bunch sliced green onions
3 cloves garlic, chopped
½ cup low fat milk (or almond milk or soy milk)
¼  cup shredded Parmesan or Picorino cheese
 
 
Cook on medium-low heat for 10 minutes, with lid on.
Pour over cooked onions and potatoes.
Continue to cook until eggs are set (almost firm).
Servings: 6-8 (double the recipe for more servings)
Other cooking method:
Pour egg and kale mixture on top.
Bake in a 350 degree oven for 20 minutes.
Nutrition  Information per serving:
287 mg Sodium
 








Cooking Segment on Friday, March 27, 2014
Sweet Potato Pockets on  Fox 19, March 29, 2014
Topping
¼ cup maple syrup
Mix above ingredients in a small bowl, set aside.
Filling
4 oz low fat cream cheese, softened at room temperature
1 8 oz container fat free vanilla yogurt
1 tsp Cinnamon
1/4 tsp Cloves
Combine all ingredients in a bowl, blend well. Set aside.
Unroll phyllo dough.

Place 1 tablespoon pecan mixture (Topping) on bottom of each cup.
Add 1 tablespoon sweet potato mixture, top with another folded phyllo dough and repeat until cup is filled. Spray tops with cooking spray.
Let cook for 3-4 minutes.
Delicious served warm with your favorite frozen yogurt or a dollop of whipped cream.
 
156 Calories, 3.5 g Protein, 5.8 g Fat, 22.6 g Carbohydrates, 1 g Fiber, 20 mg Cholesterol



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