recipe: pumpkin ice cream

great recipe for this fall time of year. if you like pumpkin pie you'll love this semi-homemade treat.


you'll need:
1 pint low fat vanilla ice cream
1/4 can pumpkin puree
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
ginger snaps, crushed (for garnish)
whipped cream (for garnish)


to make:
thaw out the ice cream so it is mixable. stir in remaining ingredients. put back into the ice cream container and put in the freezer for at least 1-2 hours. serve ice cream with ginger snaps and whipped cream

recipe: updated eggs florentine

a lighter version of a classic recipe. this makes a great breakfast or snack and is super nutritious.

you'll need:
1 piece of multi-grain bread (i used half of a sandwich thin or bagel thin)
1-2 tablespoons of goat cheese
1 clove garlic, minced
1/4 cup spinach (frozen package, thawed and excess water squeezed out)
2 teaspoons olive oil
1 egg
1 tablespoon vinegar (either white, rice, or white wine vinegar will do- red wine if you must)

to make:
1- heat oil in a saute pan over medium heat. add garlic cook for 1 minute then add the spinach. heat through (about 3 minutes). remove from heat.
2- heat water in a sauce pot (about 1/3 full). add vinegar. bring to a simmer or light boil. crack egg into small cup, mug or ramekin then slowly put it in the water. poach egg for 5-7 minutes depending on how runny you like it.
3- toast bread. spread goat cheese on it, top with spinach and the poached egg. season with salt and pepper.