Tuesday, October 28, 2008


Most health experts agree that one of the building blocks to good health is eating a daily breakfast. For many families, mornings are a hectic experience with little time for food preparation or newfangled ideas. Here is an easy to prepare, nutritious breakfast recipe that will devoured by people of all ages. Best of all, this delicious drink is festive and in season right now.


Serves 2

1 cup pumpkin , cooked and mashed (or use canned)
1 cup of soy milk or skim milk
1 tablespoon organic honey
1/4 teaspoon vanilla extract
1/2 cup nonfat yogurt
1 small ripe banana
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
handful of ice cubes

1. Place all ingredients in blender. Puree on high speed until mixture is thoroughly blended. Serve immediately.

To boost this smoothie's nutritional value, add some flaxseed oil or some protein powder. Enjoy!

Thursday, October 23, 2008


Fall is finally here in the Northeast. The days are getting shorter and the winds are getting cooler. It's a great time to indulge your sweet tooth and whip a a batch of Guilt Free Pumpkin Carob Chip Cookies. This is a natural and relatively healthy cookie recipe. Best of all, it's easy to prepare. (and they are extra yummy when paired with a skinny maple walnut cappuccino or pumpkin spice latte)

Hugo's Pumpkin Carob Chip Cookies

1/2 cup light butter
2 organic cage free eggs, slightly beaten
1 cup dark brown sugar
2 tablespoons organic honey
1 cup pumpkin, cooked and mashed (or use canned)
2 and 1/2 cups of whole wheat pastry flour
1 tsp salt
2 tsp baking soda
1/2 cup skim milk
1/2 tsp cloves
1 tsp vanilla
1/2 cup walnuts
1/4 cup carob chips

1. Preheat oven to 325 degrees F. In a large mixing bowl, cream butter. Add eggs and mix well. Gradually add dark brown sugar, organic honey, pumpkin, whole wheat pastry flour, salt, baking soda, skim milk, cloves. Mix well.

2. Gently fold in walnuts and carob chips.

3. Drop batter in small balls on a cookie sheet light coated with non stick vegetable oil spray. Bake in oven for 12-16 minutes or until lightly golden. Allow to cool on wire rack. Enjoy!

Thursday, October 16, 2008

Hugo's Cream of Pumpkin Soup Recipe

Hugo and I are loving the warm fall weather we are having here in Delaware. Here is an easy recipe for a delicious fall soup that will surely please your crowd.

Hugo's Cream of Pumpkin Soup

Yield 5 servings

1 15 ounce can black beans, drained and rinsed
1 large Vidalia onion, chopped fine
1 cup skim milk
2 cups pumpkin, cooked and mashed (or use canned)
1 1/2 cups apple cider
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
½ cup nonfat yogurt
1 tablespoon chopped fresh basil
salt and pepper to taste

1. In food processor or blender, process black beans, onion and skim milk until very smooth.
2. In a large stockpot over medium high heat, add mashed pumpkin, cider, cinnamon, and nutmeg. Salt and pepper to taste. Mix well.
3. Gradually pour black bean and milk mixture into stockpot.
4. Cook soup over low heat for 20 minutes, just until heated through. Ladle into portions and serve with dollop of nonfat yogurt. Sprinkle with fresh basil. Serve.