Live Healthy and LOVE IT with Dannon® Oikos®** Greek Nonfat Yogurt!


I’m a Dannon Brand Ambassador for Blogher ’12 and couldn’t be more excited! When Dannon contacted me to work with them during Blogher I was thrilled. I’ve been eating Dannon since I was a kid. I mean who hasn’t?


We all know that Greek Yogurt is AMAZING for you. I’m a big fan of Activia and was delighted to be able to try Dannon Oikos. I knew it had to be great. All their products are. I headed to the store and purchased the strawberry and the blueberry Oikos.


And…. YUM!!!! Who knew something that was so good for you tastes great too? Not to mention it filled me up. Make breakfast your favorite time of day with a delicious cup of Dannon® Oikos® Greek yogurt!


Here’s the deets on this great new line:


With Dannon Oikos Greek nonfat yogurt, you can live healthy and love it while cutting down on your morning crunch time. The fresh taste will wake you up your taste buds and help get you ready for whatever the day brings!

Made from an authentic Greek straining method that, Dannon Oikos is a creamy-thick (and easy!) addition to your morning routine. With twice the protein of regular lowfat yogurt* and 0% fat, all you need is a spoon to get and stay on a nutritious track, without compromising on great taste.

Check out some of the other benefits of this delicious product, as well as detailed nutritional information below!


·        Dannon Oikos Greek nonfat yogurt is creamy-thick, made through an authentic Greek straining process, and is an excellent source of protein. Each cup of Dannon Oikos Greek nonfat yogurt contains twice the amount of protein of other lowfat yogurts and is 0% fat.**

·        Dannon Oikos Greek nonfat yogurt contains active yogurt cultures and ranges from 80 calories (plain) to 140 calories (fruit on the bottom) per 5.3 oz cup.

·        Dannon® Oikos® Strawberry and Blueberry 0% fat yogurts beat Chobani® 2:1 in a national taste test.***

·        Dannon Oikos Greek nonfat yogurt is available nationwide in single-serve cups in many delicious flavors Plain, Vanilla and Fruit on the Bottom Blueberry, Strawberry, Peach, Black Cherry, and new flavors Pineapple and Apricot Mango. Dannon Oikos Greek nonfat yogurt is also available in 32oz containers, which are great for cooking!

 ·        Dannon Oikos Greek Traditional is a whole milk Greek yogurt blended with delicious fruit (3g of saturated fat per 5.3 oz.). It comes in three flavors: Strawberry, Raspberry and Key Lime.

·        Rich and creamy Dannon Oikos Greek nonfat yogurt can help you kick start your day on the right track as part of a balanced breakfast packed with protein6, all while not giving up great taste!

·        Live healthy and LOVE IT with Dannon Oikos Greek nonfat yogurt. Taste our new flavors: Apricot Mango and Pineapple!


* Oikos is a registered trademark of Stonyfield Farm, Inc. used under license by The Dannon Company, Inc.

**Contains 14% more of the DV of protein (7g) than regular lowfat yogurt

*** Dannon Oikos Blueberry and Strawberry nonfat yogurts were preferred on taste to Chobani’s Blueberry and Strawberry nonfat yogurts in a national-paired taste test.


Visit for more information.

“Like” us on Facebook: or Tweet @Oikos


I am proud to serve as Dannon’s Blog Ambassador for BlogHer and encourage you to check out their booth at the conference in NYC, August 2-4, 2012. To experience their new flavors, look for Dannon at BlogHer 2012 in NYC at booths  204, 206 and 208!

Disclaimer: I have partnered with Dannon to help promote Dannon Oikos Greek Yogurt.  I have been compensated for my time commitment to review the product.  However, my opinions are entirely my own and I have not been paid to publish positive comments.


POM Wonderful recipes

Drink to Your Health

POM Wonderful 100% Pomegranate Juice. A little sweet, a little tart, and a whole lot of healthy. Powered by pomegranate antioxidants, it’s authentic, delicious and 100% pure. There is no added sugar, colorants or cheap filler juices. We have provided over $35M in funding to support scientific research on POM products worldwide, so raise a glass to life and to the pursuit of healthiness.


  • no added sugars, preservatives or colorants
  • good source of potassium
  • gluten-free
  • flash pasteurized to retain both flavor and nutrients
  • certified kosher


Not only is POM delish to just drink right from your fridge but you can incorporate it into some super yummy recipes. Here are some great POM recipes to try. Perfect for game nights, parties and more!


POM Spinach Dip

1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
1 8-oz. package cream cheese or 1 cup cottage cheese
3/4 cup grated Parmesan cheese
2 cloves garlic, crushed
1/2 cup shredded Swiss cheese
1 10-oz. package frozen chopped spinach, thawed and drained

POM Salsa
1 cup mayonnaise
1 6.5-oz. jar marinated artichoke hearts, drained and chopped
fresh vegetables for dipping


Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
Preheat oven to 350ºF.
Mix together cream cheese, Parmesan cheese, garlic, Swiss cheese, chopped spinach, mayonnaise, artichokes and arils.
Spread into a 1-quart baking dish or 9-inch glass pie pan. Bake until bubbly around the edges and cheese has melted, about 15 minutes.
Serve with fresh vegetables to dip.




Pomegranate, Gouda and Pear Quesadilla with POM Salsa

1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
6 8-inch flour tortillas
4 oz. smoked Gouda cheese, thinly sliced
2 large firm pears, thinly sliced
1 tablespoon granulated sugar
1 teaspoon vegetable oil

POM Salsa
Juice from 1 large POM Wonderful Pomegranate*, or 1/4 cup POM Wonderful 100% Pomegranate Juice
2 cups arils from 2-3 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
3-4 teaspoons chopped jalapeno pepper
1/4 cup finely chopped yellow bell pepper
4 tablespoon granulated sugar
1 tablespoon rice vinegar


Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Place 2 strips of cheese on each tortilla
Using fingers, press 1 teaspoon of arils into cheese.
Add 2 slices of pear, sprinkle with sugar. Fold tortilla in half.
Add 1/2 teaspoon oil to a nonstick skillet and heat.
Place folded tortillas in the pan and brown lightly; turn over and cook until crisp. Add remaining 1/2 teaspoon of oil if needed.
Cut each tortilla into halves and serve with POM Salsa

POM Salsa:
Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Thoroughly mix to combine all ingredients. (Salsa will keep covered, in the refrigerator, for 2 to 3 days.)





1 oz. POM Cherry 100% juice
1 1/2 oz. light rum
1/2 oz. fresh lime juice
3/4 oz. simple syrup (equal parts sugar and cold water dissolved together)
4 mint leaves
Mint sprig for garnish


In the bottom of a double old-fashioned glass bruise the 4 mint leaves with the fresh lime juice and simple syrup.
Add crushed ice then the POM Cherry and rum.
Top with a splash of soda and stir. Garnish with the mint sprig.





POM Velvet Cupcakes with POM Cream Cheese Frosting

Time to Table: 35 Minutes Prep, 20 – 25 Minutes Baking and 20 Minutes Cooling

Servings: 30 regular cupcakes

POM Cream Cheese Frosting
Juice from 3-4 large POM Wonderful Pomegranates*, or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
4 oz. soft unsalted butter
8 oz. cream cheese, at room temperature
14 oz. powdered sugar

POM Velvet Cupcakes
Juice from 6-9 large POM Wonderful Pomegranates*, or 2-1/2 cups POM Wonderful 100% Pomegranate Juice
16 oz. granulated sugar
12 oz. soft unsalted butter (3 sticks
4 ea large eggs
1-1/2 cups buttermilk
2 tablespoons white vinegar
2 teaspoons vanilla extract
15 oz. all-purpose flour
1-1/2 oz. cocoa powder
3/4 oz. baking soda
pinch salt
1/4 cup heavy cream


POM Cream Cheese Frosting:
Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.

POM Velvet Cupcakes:
Preheat oven to 350ºF, reduce the pomegranate juice, over low heat, down to 1/2 cup, place sugar and soft butter in the bowl of an electric mixer with the paddle attachment, cream on medium-high speed, until the mixture is pale yellow and fluffy, turn the speed down to low and add the eggs in one at a time, in a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the mixer, combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed, add half of this to the mixer, add the remaining half of the liquids to the mixer, and then the remaining dry ingredients, finish off with the heavy cream, beat just until combined, place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about 3/4 full, bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully, once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with fresh pomegranate arils.


Disclaimer – I was not required to write this post. The thoughts and opinions expressed here are my own.

$2.00 off one 48 oz bottle POM Wonderful

Channeling Julia Child with Beef Bourguignonne

Ever since I saw the movie “Julie & Julia” I’ve been trying to make and try Beef Bourguignonne. I needed to get myself a dutch oven and a few more ounces of cooking confidence before I were to attempt this feat. Also, I was not able to purchase a dutch oven until I learned how to pronounce Beef Bourguignonne properly according to my husband.


I can say it! And I can cook it. It was not as hard as I had anticipated. Everyone really enjoyed the meal. It was super flavorful and I loved that salt was not part of the recipe. It didn’t need it. I wasn’t sure if I would like it as I’m not typically fond of French food but this was fantastic. I will definitely make it again.


Below please find the recipe I used from my “Bride & Groom First and Forever” cookbook. Below the recipe I have added a few notes from my experience on substitutes, etc. Enjoy!


4 bacon slices, roughly chopped

1 ½ pounds boneless beef stew meat, such as beef chick or bottom round, cut into 1-inch cubes

8 ounces cremini or shitake mushrooms, cleaned and quartered (if using shitakes, discard stems)

1 medium yellow onion, chopped

1/8 teaspoon freshly ground pepper

3 tablespoons all-purpose flour

2 cups good-quality red wine, such as burgundy

3 cups beef broth (not double strength)

3 tablespoons tomato paste

Fresh rosemary sprig (4 inches long)

1 bay leaf

1 tablespoon firmly packed dark brown sugar

About 20 packaged peeled baby carrots

1 cup fresh pearl onions, peeled, or frozen petite whole onions, thawed

Chopped fresh flat-leaf parsley for garnishing



Preheat the oven to 350 degrees F.


Fry the bacon in an ovenproof Dutch Oven over medium heat until lightly browned and slightly crisp about 5 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.


Set the pot over high heat. Add the meat and cook until browned on all sides. Reduce the heat to medium high and add the mushrooms, onion and pepper. Cook, stirring constantly with a wooden spoon, until the onion is tender, about 5 minutes. Sprinkle with the flour and cook for 2-3 minutes more. Add the wine, broth, tomato paste, rosemary, bay leaf, brown sugar and bacon. Stir, scrapping up any brown bits from the bottom of the pot, and bring to a simmer.


Cover the pot and transfer to the oven. Bake for 1 ½ hours. Remove the pot from the oven and add the carrots and pearl onions. Bake uncovered, until the carrots and meat are tender, about 30 minutes more. Garnish with chopped parsley and serve.


I used canned shitake mushrooms. It’s definitely more budget friendly and easier to do. I did not use fresh rosemary but I sprinkled a few pieces of dried rosemary instead. I learned that I hate fresh pearl onions. They are super time consuming and just a pain. Moving forward I will definitely opt for the frozen pearl onions and just simply defrost them. I also did not garnish with fresh parsley at the end.


Traditionally this dish is served over boiled potatoes since its very stew like. I cut up potatoes and boiled them and placed them in a dish and ladled my stew on top.


Enjoy and let me know what you think.


Don’t forget to subscribe to my blog for other great recipes and more.



ABC Kitchen – Restaurant Review

As promised from my previous post on The Honest Co. event I attended with Jessica Alba, I swore I would write a post about our amazing dinner at ABC Kitchen in NYC.


I read about ABC Kitchen in a magazine that was talking about their Salted Caramel Sundae. Which of course sounded amazing to me so I put it on my “to-do” list for when I’m in the area to check them out.


When I was invited to the Mom Trends event for the launch of Jessica Alba’s new company The Honest Co. I was thrilled to find out the event was going to take place at ABC Kitchen. I told my hubby he was coming with and we would have dinner there after my event. I couldn’t wait. Could I order the sundae for my appetizer, entrée and dessert? Would that be wrong?


The staff was super nice from David the host, to our servers. They were fantastic.

Our server brought out the Roasted Kabocha Squash Toast, Fresh Ricotta, and Apple Cider Vinegar which melted in your mouth. It had everything, sweet, salty and just super savory. We loved it.

We wanted to start with the Pretzel Dusted Calamari with Marinara and Mustard Aioli. Let me say that I am not a fan of calamari at all. I never order it but my husband loves it. After looking at their menu I had the feeling I would like theirs. Often times I find people don’t cook it right and the texture is too chewy and just bad so I never order it. This was AMAZING! I wouldn’t say I will order calamari anywhere… but I will order it at ABC Kitchen for sure. They do it right and the aioli sauces were amazing. The mustard might be my favorite as it had a wasabi flavor to it which I thought paired nicely with the calamari.

For my entrée I chose the Fried Organic Chicken with Collard Greens and Hot Sauce Butter. Incredible! My husband loved it too! It was fried perfectly all around. Crunchy goodness but yet perfectly moist inside. The collard greens were cooked perfectly and the hot sauce butter… yum. If you are craving something fried this is for you.

My hubby ordered the Roast Suckling Pig with Plum and Smoked Bacon Marmalade and Braised Turnips. Again it was amazing. The pig just fell apart, no knife needed. It melted in your mouth. It was sweet with a slight tang to it. I never order pig but when we return this is what I’ll be ordering.

We also tried the sunchokes. What’s a sunchoke? I asked that question myself. It is a hybrid of an artichoke and a sunflower. The texture is that of an artichoke and the way it was prepared had a smoky flavor. Very yummy.


Ok desserts… I’ve gotta say everything we ordered was absolutely amazing. But I was really there to try the sundae.

Here’s the scoop on the Sundae – Salted Caramel Ice Cream, Candied peanuts & popcorn, Whipped Cream & Chocolate Sauce. I mean really! It was insane! Salty, sweet, creamy, yummy goodness. The only bad thing about this sundae was that I couldn’t finish it. Everything we ate was so scrumptious (and I was saving room) and I couldn’t finish it. But it was incredible. Everything I imagined and then some.

My hubby ordered the Chocolate Cake with Malted Chocolate Ganache & Toasted Marshmallow Icing but debated over the warm doughnuts. The chocolate was very good. I love marshmallows and thought the icing was sublime. It reminded me of a meringue.

But… our server also brought us out Warm Doughnuts. Some might say doughnuts? Who cares! No really these doughnuts aren’t just any doughnuts. They are lighter than air, puffy, delectable pastries. According to my hubby “They are the best doughnuts I’ve ever had, and I’ve had a lot of doughnuts”. They really were. We got 3 doughnuts. One with chocolate frosting, another with concord grape jam frosting and a pumpkin cream stuffed doughnut with cinnamon sugar on the outside. That one was our absolute fave!



We had the most amazing meal with incredible service at ABC Kitchen and can’t wait to return. Now I know why it’s a hot spot amongst all the celebs (Hugh Jackman, Jessica Alba, Parker Posey and more). That’s right! The celebs love this place and who can blame them. Oh did I mention I was sitting next to Parker Posey? Super cool chick who I hope gets on Twitter and Facebook soon. After all there is a Facebook Fanpage devoted solely to getting Parker Posey on Facebook. Plus I think her posts would rock.


If you are in the city you MUST check out ABC Kitchen. If you live in the city call them NOW and make a reservation. I promise you will love it.


Visit for more details.


*Disclaimer- I was not required to write this post. The thoughts and opinions expressed here are my own.





5 Tips to Stay Healthy This Year

By Celebrity Nutritionist Keri Glassman


Keri Glassman

1. Set Goals for Yourself
In order to stay motivated throughout the entire year (not just until mid-January!), make sure your goals are both attainable and reasonable. Instead of strictly avoiding certain foods, eat empowered by focusing on what you should eat to help increase your overall health and meet your weight goals. Goals to keep you healthy throughout the New Year might include things like, incorporating a vegetable into your dinner daily or exercising for 45 minutes four times per week. Make goals that work for you, but it’s ok to set the bar high, too!

2. Incorporate a Superfood Into Every Meal
Superfoods are those foods that go beyond basic nutrition and offer extraordinary health benefits. Try adding blueberries to your morning oatmeal, having a hearty black bean soup for lunch, and salmon with broccoli and a baked sweet potato for dinner. Other amazing Superfoods include – spinach, apples, oranges, pumpkin, walnuts, and almonds.

3. Eat More Whole Grains
Whole grains are a key component of healthy eating. They are a great source of fiber (as well as essential vitamins and minerals). Fiber promotes satiety and keeps you feeling full which prevents you from snacking throughout the day. Whole grains will also help keep you healthy by lowering your risk of cardiovascular disease, type 2 diabetes, and certain cancers. Arnold®/Oroweat® Sandwich Thins® rolls are a great way to get them in! Other delicious sources include brown rice, oats, quinoa, and even popcorn!

4. Stash Healthy Snacks
It is easy to make poor food decisions when you are on the go, so keep your purse, car, gym bag, etc. stocked with nutritious and filling snacks. Have your emergency go-to stash that works for you. Here are some ideas:
.       Nuts such as pecans, cashews, almonds, walnuts in individual bags
.       High fiber crackers (they act as a good “vehicle” for turkey, peanut butter or cheese)
.       Whole fruit (apples and bananas are least messy!)
A little planning ahead will help you say no to unhealthy temptations throughout the year!

5. Fill Up On Water and Tea

Drinking enough H2O is one of the most important things you can do for your body every day. Not only does it play a role in many body processes such as flushing out toxins and delivering key nutrients to cells, it also helps you to avoid overeating. You won’t mistake hunger for thirst if you are properly hydrated.


Meet Keri by visiting her website