Wednesday, December 24, 2014

Take control, thrive, live and let the body heal!

 Indulge...the healthy way!
Pecan Cinnamon Roll Shakeology

Studies have shown that people who start the day with a protein-rich breakfast consume 200 fewer calories per day. Part of this reason is because the amino acids help dull hunger, leaving you feeling fuller for longer! Shakeology has a whopping 15 grams of protein so drink Shakeology in the AM if you're looking to lose weight!
 1 scoop Chocolate Shakeology
1/2 tsp cinnamon
1/2 tsp vanilla extract
8 pecan halves
1 cup almond milk
 Ice to taste
Blend, Blend, Blend!

Friday, September 6, 2013

End of Summer Shrimp Kabobs

1/2 cup Regalo Perfetto Jalapeno Olive Oil
1/3 cup fresh lemon juice
2 pinch o ’sea salt
1 tsp. oregano

25-30 med- lg shrimp
1 red onion, cubed
1 zucchini, cut in 1-inch-thick-slices
1 yellow pepper, seeded and cubed
10 white mushrooms
Metal or Wooden skewers

In a small bowl combine olive oil, lemon juice, salt  and oregano to make a marinade. 
In a large separate bowl combine shrimp, onion, zucchini, bell pepper and whole mushrooms.
Pour marinade over all shrimp and veggie’s and toss gently to coat evenly. Set in fridge for 20 min. Toss again before assembling kebabs on skewer’s, alternating vegetables with shrimp per. 
Grill for 7 to 10 minutes.
 Turn and brush with remaining marinade while grilling until vegetables are cooked and shrimp are opaque.

Serve over a brown rice or all by their lonesome!

Spinach Pomegranate Salad with Cabbage, Walnuts and Feta Regalo Perfetto Style

1/4 cup Regalo Perfetto Basil Infused Gourmet Olive Oil
1/3 cup Regalo Perfetto Fig Balsamic Vinegar
1 Tbsp. raw honey
2 shake of sea salt

4 cups fresh spinach leaves (bagged if you have to)
2 cups shredded cabbage
½ cup pomegranate seeds
¼ cup chopped raw walnuts 
¼ cup feta (or fresh bleu cheese)
3 green onions, sliced thin
Fresh cilantro sprigs, finely chopped

1. Combine oil, vinegar, honey, and salt in a small bowl; whisk to blend. Set aside.
2. Combine spinach, cabbage, pomegranate, walnuts, green onions, and cilantro in a large bowl; mix well.

3. Drizzle cabbage mixture with dressing; toss gently to blend, add cheese on top before serving. Enjoy!

Friday, June 7, 2013

"Bird Is The Word"

Trying to find a good mechanic now days, in most cases, is not worth even talking about... BUT I've got news for you!

Bird IS The Word!

The instant you walk in the front door you are treated like family. From the O'l cat who watches over the front office to the great clientele built by Jimmy and Janet's good nature and reliable service.  You can enjoy their company and associate with them as you're waiting to pick up your vehicle.

Once you have placed your keys in Jimmy's hands you can be assured you'll be back. Whether it be for the most competitive prices on tires, services, general maintenance or major overhauls, rest assured, you will get the best service at a fair price!

Once you have been back more than once and you will, you're sure to meet the Whole family. Let’s not forget the “Doctor” Willie and Ramon Castillo, you might not see a whole lot of them but you’re sure to bet your vehicle will.

Thank you Jimmy, Janet, Bird family, and team for the great service you have provided us in the past and years to come!

Waco & Rikki

Wednesday, June 5, 2013


On the outskirts of a small town “Where the Past meets the Future” is the best kept secret for wholesome delicious down home cooking! Find a cozy little table inside, belly up to the bar or enjoy the fresh air and sunshine at The Paradise Cafe!
Hands down the Prime Rib French Dip is unsurpassed to any other you will find anywhere. Some folks have driven hundreds of miles just for the sandwiches and burgers alone. Not to mention the homemade soup will put Grandma to shame! The chef Neel Joshi takes pride in his selection of first class cuisine and uses seasonally fresh produce for the year round menu.
The Paradise Café has a relaxed atmosphere and the wait staff treats you just like family. Nestled in between Temecula and Palm Springs at the end of Hwy 371 its easy to just pull off and enjoy a cold beer, live music on weekends and satisfy your taste buds with “Love” from the kitchen.
Hop on your bike, put the top down on the convertible or hike to the Paradise Café today! We cant wait to try everything on the menu!

Paradise Valley Cafe was established in 1939 by a lady famously known as " Pistol Annie". She got the name by carrying 2 six shooters on each hip. Situated close to 5000 feet above sea level a mile from the Pacific crest trail at the junction of 2 scenic highways Ca 74 and Ca 371. Its a 30 minute drive to Palm Desert or a 45 minute drive to the Temecula wine country.

Over the years the place has gone through several owners, which resulted in a few name changes. For example Backwoods inn, Paradise Corner cafe.

In 2010 Neel Joshi took over the restaurant and returned it to its original name " Paradise Valley Cafe". Neel has always been involved in food mainly because of his background. Father is from India and his mother from Genoa, Italy. After graduation he went to work for Sysco, Los Angeles. After 10 years with the company as a Marketing Manager, decided to give up the corporate structure and start his own. He has had a couple of successful restaurants before Paradise, namely Molly's in San Bernardino and Holy Cow in Los Angeles. He takes pride in the fact that all food is homemade often coming from long established family recipes. Most popular are homemade chili, chicken curry, penne pasta Split pea soup and for desert Tiramisu.

Friday, May 10, 2013

Berry Crispy Yogurt

2 cups (16 ounces) greek yogurt
1/3 cup fresh blueberries
1/3 cup fresh strawberries
2 Tbsp. applesauce
1/2 cup kashi cereal

Combine all ingredients in a bowl. Eat immediately. Serves 2

Nutritional Information: (per serving) Protein: 15 gFiber: 4 gCarbs: 36 gFat Total: 1 gSaturated Fat: 0 g

Frittata with Swiss Chard, Tomatoes, and Parmesan

Swap out chard for fresh spinach in this easily-customizable recipe.


Nonstick cooking spray
(1¼ cups) egg whites
4 large eggs
1/2 cup nonfat milk
¼ cup shredded Parmesan cheese
Sea salt and ground black pepper (to taste; optional)
1/2 tsp. ground nutmeg
1 Tbsp.         olive oil
1 medium onion, chopped
2 cups chopped Swiss chard or fresh spinach
1 cup grape tomatoes, cut in half


1. Preheat oven to 350° F.
2. Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.
3. Heat oil in a large ovenproof skillet over medium heat.
4. Add onion and chard; cook for 4 to 5 minutes, or until tender. Turn off heat. 5. Lightly coat sides of skillet with spray.
6. Add tomatoes and egg mixture to skillet.
7. Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.

Tip: You can use spinach, kale, or other favorite greens instead of the Swiss chard. You can also mix the greens for a total of 2 cups.

Nutritional Information: (per serving)

Calories: 131Fat: 7gSaturated Fat: 2gCholesterol: 144gSodium: 273mgCarbs: 4gFiber: 1gSugars: 3gProtein: 12g