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













March 17, 2017  WDTN, Living Dayton
Saint Patrick's Day
Making Green Fritters: Kale-Spinach-Zucchini Fritters
















Fox 19, Jan 13, 2017 National Baking Month, Turtle Cookies
recipe available under: 'Recipe of the Month'
















WCPO Channel 9, Cincinnati, Dec 16, 2016Whole Wholesome Pumpkin Pie

















WKRC Cincinnati, Channel 12 Dec 16, 2016
Pecan Pie with a Twist!
Wholly Wholesome Organic Pie Shell



 












Dec 1, 2016 Fox 19, WXIX
Making Eggnog














WKRC, Channel 12, Cincinnati
Bundt Turkey Stuffing with Klosterman's Multi Grain Bread















Oct 31, 2016 Halloween!
Living Dayton, WDTN Making Pumpkin Soup and Hummus on Hard Boiled eggs w Spiders!

























WDTN, Dayton Living, Sept 27, 2016






WKRC, Channel 12, Morning Show, July 11, 2016
Food Trends: Use Herbs and Spices to 'spice up your life' and to add nutrients to the diet; 
Plus, use what's in season, it's more affordable and definitely the freshest!












WLWY, Channel 5 Cincinnati, July 10, 2016
Peaches  and Tomato Salad



WDTN, Dayton Living TV, July 1, 2016














               WDTN, Dayton Living, July 1, 2016
Mediterranean Grilled Swordfish with Summer Veggies


WDTN, Dayton Living TV, May 2, 2016






WDTN, Dayton Living, March 18, 2016




















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
Healthy Pizza for Super bowl Party






                                               
WLWT Channel 5, April 13, 2014
Mediterranean Frittata












 



Easy Easter Vegetable Frittata
 
2 tablespoons olive oil
1 large onion, chopped
1 tbsp ground flax
1 tsp chopped garlic
1 tsp Italian herbs
1 can Fresh Like mixed vegetables
1 can Butterfield sliced potatoes
1 tbsp mixed dried Italian herbs with garlic
8 eggs
1/2 cup coconut milk
¼  cup shredded Parmesan (optional)
Salt and pepper to taste
 
(Other vegetables: sliced tomatoes, asparagus, artichokes, arugula, etc)
 
In a medium skillet, heat oil, add onions and garlic.
Cook for 2-3 minutes.
Add potatoes, vegetables and herbs.
Transfer to a greased 9 x 13 glass baking pan.
Pour beaten egg on top of vegetables.
Sprinkle with Parmesan cheese.
Bake in a 350 degree oven for 20-25 minutes until golden on top.
 
 
Nutrition  Information per serving:
152 Calories, 12 g Protein, 13 g Carbs, 2 g Fiber, 7.5 g fat, 107 mg Cholesterol,
287 mg Sodium
 

Purple Kale and Herb Frittata
 
2 tablespoons EVOO or organic canola oil
1 large onion, chopped
2 small potatoes, large dice (yellow or red potatoes)
1 bunch purple kale
1 bunch sliced green onions
1 red or green pepper, diced
3 cloves garlic, chopped
6-8 eggs
½ cup low fat milk (or almond milk or soy milk)
1 tsp each: dried basil, oregano, parsley
¼  cup shredded Parmesan or Picorino cheese
Unrefined Salt and pepper to taste
 
(Other vegetables: sliced tomatoes, asparagus, artichokes, arugula, etc)
 
In a medium skillet, heat oil, add onions, garlic and potatoes.
Cook on medium-low heat for 10 minutes, with lid on.
Beat eggs in a large bowl, add kale, Parmesan cheese, herbs and milk.
Pour over cooked onions and potatoes.
Sprinkle with red peppers, and green onions.
Continue to cook until eggs are set (almost firm).
Serve hot with healthy pancakes.
Servings: 6-8 (double the recipe for more servings)
 
Other cooking method:
After cooking onions garlic and potatoes, transfer to a 9 x 13 glass baking pan.
Pour egg and kale mixture on top.
Sprinkle with peppers and green onions.
Bake in a 350 degree oven for 20 minutes.
 
Nutrition  Information per serving:
152 Calories, 12 g Protein, 13 g Carbs, 2 g Fiber, 7.5 g fat, 107 mg Cholesterol,
287 mg Sodium
 
 
WCPO FOX 19 Cooking Segments
















Cooking Segment on Friday, March 27, 2014

Sweet Potato Pockets on  Fox 19, March 29, 2014
Ingredients and directions:
Topping
¼ cup chopped pecans
¼ cup maple syrup
¼ cup coconut oil, melted
Mix above ingredients in a small bowl, set aside.
 
Filling
1 15 oz can Princella or Royal Prince Sweet Potatoes, drained
1 Egg
4 oz low fat cream cheese, softened at room temperature
1 8 oz container fat free vanilla yogurt
1 tsp vanilla extract
1/3 tsp Nutmeg
1 tsp Cinnamon
1/3 tsp Ginger
1/4 tsp Cloves

Combine all ingredients in a bowl, blend well. Set aside.
1 8oz roll of phyllo dough, thawed
Unroll phyllo dough.
Fold single sheet into 4, or just small enough to fit into muffin cups.

Spray 12 count muffin pan with cooking spray.
Place 1 tablespoon pecan mixture (Topping) on bottom of each cup.
Place phyllo over muffin cup openings, gently press dough down onto pecan mixture.
Add 1 tablespoon sweet potato mixture, top with another folded phyllo dough and repeat until cup is filled. Spray tops with cooking spray.
Bake in 350 degree oven for 25 minutes.
Let cook for 3-4 minutes.
Flip muffins over onto a cookie sheet.
Delicious served warm with your favorite frozen yogurt or a dollop of whipped cream.
An easy and healthy dessert, your guests and family will love!
 
Nutrition Information per ‘pocket’
156 Calories, 3.5 g Protein, 5.8 g Fat, 22.6 g Carbohydrates, 1 g Fiber, 20 mg Cholesterol





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