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

Beneficial Breakfast

Some people skip breakfast in an effort to lose weight, but the practice is more likely to cause weight gain than weight loss. Skipping breakfast is strongly linked to the development of obesity. Studies show that overweight and obese children, adolescents.

It's not just about eating something, anything, shortly after you wake up. It's about eating the right things! Love your Lucky Charms? Your body and brain doesn't. It'll hold you over for minutes instead of hours and will have you reaching for a mid-morning doughnut faster than you can come up with an excuse for being late.

Stock up on the following for breaking your fast instead: real fruit (not just fruit juice), oatmeal, nuts, cheese, low fat yogurt, low fat cottage cheese, eggs, egg whites and whole wheat breads. Hard boiled eggs and an apple are also a good combo. Low fat cottage cheese with fruit on top is delicious.  I’ll teach you to make healthy meals and enjoy every bite!

Enjoy yummy breakfast that your body and mind will love you for!

Frittata with Swiss Chard, Tomatoes and Parmesan
Berry Crispy Yogurt

Saturday, January 26, 2013

Portobello Mushroom Melt with Couscous

This is PER SERVING, so if making for 2, double the fixin's

2 Portobello Mushroom caps
1 Tbsp. Extra Virgin Olive Oil
1 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese
1 cup Fresh Spinach
1 Tbsp. Pine Nuts
Salt/Pepper/ Red Pepper Flakes
Cooked Whole Wheat Couscous (make just like rice in low fat chicken broth)

On pre-heated grill pan coated with cooking spray, grill 2 portobello mushroom caps, brushed with 1 Tbsp. olive oil, salt and pepper until soft to the touch. approx. 5 minutes per side.
Place a bed of cooked couscous in baking dish, coated with cooking spray. Layer Fresh Spinach then place grilled mushroom caps and top with Marinara sauce and Mozzarella cheese.Sprinkle Red Pepper Flakes on top and Bake at 350 degrees until bubbly.
Scoop all ingredients carefully on serving plate as to keep the layers together. ( I suggest a large spatula)
then sprinkle with pine nuts.

I serve this with Fresh Berries or Watermelon slices! Yowza its good!

100 calorie Snacks

These snacks deliver a healthy, clean variety to your meal plan. They give you the boost you need during the day and won't pack buldge on your waist! Pack them to go for work or the gym!

-1/2 cup low fat cottage cheese with 1/4 cup seasonal berries
- 1 cup raw string beans with 1/2 cup baby carrots mix with 1/4 cup salsa
- 1 large hard boiled egg (my fav)
- 1/2 medium cantaloupe
- 1/4 cup non fat yogurt topped with 1/2 cup red raspberries
- 1/2 cup steamed edamame (about 45)
-10 rice crackers with 1/4 cup salsa
- 1 oz. Dark CHOCOLATE!
- 3 cups plain popcorn
- 29 Pistachios
- 8 baby carrots & 3 cherry tomatoes and 1 piece string cheese
- 1/2 sliced apple with 2 tsp. peanut butter
- 1/2 red bell pepper (strips) with 3 Tbsp. Hummus
- 1/2 cup sorbet with 1/4 cup fresh blueberries (well, ok, you cant take this one to the gym)
- 1/2 mini bagel with 1 oz. smoked salmon
- 1 small sized baked potato with 1/4 cup salsa and 1 Tbsp non fat sour cream

Sunday, January 13, 2013

7 days of Slim

Get Ready for a jump-start to Your “Fit 4 The New Year” Challenge!
This is a plan to cut your caloric intake and reduce your portion size while still eating throughout the day. For 7 days your calories and carbs will be more restricted as you flush out your system and retrain your body to use lean healthy foods for fuel.
You will not only begin to feel different, you will also see a difference at the end of the 7 days.
After the 7 days you will feel more energized and less hungry and hopefully maintain the smaller portions and frequent snacking!

Limit caffeine to 1 cup per day
Drink at least 8-10 glasses of water every day (Spruce up your H20 with a slice of lemon or lime, sliced cucumber or use frozen grapes as ice)
Try not to eat at least 4 hours prior to going to bed
If you go out to dinner ask for all dressings on the side. Go for the grilled fish or chicken. Ask for veggies to be steamed and sorry, limit yourself to 1 glass of wine, red or white!

You can replace any of the meals below with a Shakeology drink.


2/3 cup High Fiber Cereal (like Go Lean Kashi,  All-Bran or Fiber-One) with 1 cup skim milk

SNACK – choose from Snack List Below

T,A,A Salad
3 oz. turkey breast (men can have 5 oz.), ½ avocado sliced and 1 cup washed Arugula salad.
Dress with 1 tsp. Dijon Mustard and 2 tsp. each olive oil and red wine vinegar

SNACK – choose from Snack List Below

Grilled Tilapia and broccoli
Brush Tilapia filet with 1 tsp. olive oil, pinch of salt & pepper and any fresh herbs you may have like rosemary or basil. Grill Tilapia until thoroughly cooked on both sides. Top with 2 Tbsp. salsa.
Serve with 1 cup steamed broccoli and ½ cup brown rice. Also top rice with salsa.

Spinach Omelet!
Spray non-stick cooking spray in skillet. Mix 1 whole egg and 2 egg whites with 2/3 cup spinach and ¼ cup shredded mozzarella pour into pan and cook into an omelet. If you like Tabasco, shake a couple sprinkles on! Eat with 1 slice of whole wheat or 9 grain toast.

SNACK – choose from Snack List Below

Chicken Salad
4 oz. of sliced chicken breast, ½ sliced roma tomato, ½ avocado, and 4 slices cucumber on a 2 cups of Arugula salad. Dress with Dijon Mustard only.

SNACK – choose from Snack List Below

Baked Cod and Green Beans
6 oz. cod filet marinated in lemon juice and olive oil with finely chopped rosemary. Bake at 375 degrees for approx.. 15 minutes or until completely done.
Sautee 1 cup fresh green beans in 1 tsp. olive oil and 1 tsp. minced garlic.

 2/3 cup High Fiber Cereal (like Go Lean Kashi,  All-Bran or Fiber-One) with 1 cup skim milk
Top with ½ cup strawberry or blueberries

SNACK – choose from Snack List Below

Awesome Turkey Salad
4 oz. sliced turkey breast on 2 cups shredded romaine lettuce, topped with ½ cup sliced raw mushrooms, 5 jumbo black olives and ½ cup chopped cucumber. Drizzle 1 tsp. each olive oil, balsamic vinegar and healthy squeeze of lemon.

SNACK – choose from Snack List Below

Pita Pizza
6 inch pita topped with ¼ marinara sauce, ¼ sliced button mushroom, ¼ cup sliced red onion, and 1-1/2 oz. grated mozzarella cheese. Bake at 375 degrees until cheese is melted
Serve with  2 cups your choice of bagged salad  drizzled with 1 tsp. each olive oil, red wine vinegar.

Day 4
Feta Cheese Omelet
Spray non-stick cooking spray in skillet. Mix 1 whole egg and 2 egg whites, pour into skillet and sprinkle 1 oz. Feta cheese, cook into omelet. Toast ½ whole wheat English muffin and top with ½ cup sliced strawberries.

SNACK – choose from Snack List Below

Tuna Salad
Mix 1 can Albacore tuna packed in water (drained) with 1 tsp. low fat mayonnaise. Scoop onto 2 whole Romaine lettuce leafs, top with cucumber slices and 2 tomato slices. Pinch black pepper over each.

SNACK – choose from Snack List Below

Lemon Chicken and Snap Peas
Marinate a 5 oz. chicken breast in lemon juice and olive oil and bake at 375 degrees until cooked through. Serve with 1 cup steamed fresh snap peas.

2/3 cup High Fiber Cereal (like Go Lean Kashi,  All-Bran or Fiber-One) with 1 cup skim milk
Top with ½ cup strawberry or blueberries

SNACK – choose from Snack List Below

Turkey Hummus Wrap
Spread 3 Tbsp. hummus on a whole wheat wrap (tortilla), layer 3 oz. skinless turkey breast, ¼ of avocado sliced, ¼ cup alfalfa sprouts, 2 slices of tomato, shredded romaine lettuce and roll it up!
½ cup watermelon or cantaloupe.

SNACK – choose from Snack List Below

Shrimp Skewers
Grill 5 Large Fresh Shrimp (make some for tomorrow’s lunch too) brushed with olive oil and sprinkled with black pepper. Place on a bed of mixed greens salad (bag of your choice). Serve with  ½ cup cooked brown rice topped with 2 tsp. sliced almonds and ½ cup steamed broccoli.
May have 1 cup fresh melon of your choice.

Spicy Egg and Mushroom Scramble
Spray skillet with non-stick cooking spray, scramble 1 egg and 2 egg whites with ½ cup sliced button mushrooms and cook into omelet and top with ¼ cup shredded low fat cheddar cheese. Sprinkle with Tabasco sauce. Serve with 1 slice whole wheat or 9 grain toast.

SNACK – choose from Snack List Below

Shrimp salad
In a salad bowl mix 4 large shrimp and chopped romaine lettuce with balsamic vinegar, 1 tsp. olive oil and 2 tsp. Dijon mustard.

SNACK – choose from Snack List Below

Rotisserie Chicken and Spinach
5 oz. skinless white meat rotisserie chicken served with 1 cup fresh spinach sautéed in 1 tsp. olive oil and minced garlic with a twist of lemon. Serve with 2 cups green bagged salad (your choice) ¼ of an avocado and 1 sliced roma tomato, dressing of 1 tsp. olive oil and healthy squeeze of fresh lemon.

2/3 cup High Fiber Cereal (like Go Lean Kashi,  All-Bran or Fiber-One) with 1 cup skim milk
Top with ½ cup strawberry or blueberries

SNACK – choose from Snack List Below

Grilled Chicken and Bean Spinach Salad
Toss together 3 oz. grilled chicken breast cut into strips, 1/3 cup black beans, 2 cups fresh spinach leaves (clean and torn), ¼ cup chopped red onion, 5 cherry tomatoes, 5 slices of cucumber, ½ cup sliced button mushrooms and ¼ cup chopped red bell pepper. Dress with 1 tsp. olive oil, balsamic vinegar and squeeze of lemon.

SNACK – choose from Snack List Below

Broiled Swordfish with Zucchini and Squash Medley
5 oz. filet of swordfish marinated in fresh squeezed lemon juice served with 1 cup each of zucchini and yellow squash sautéed with 2 tsp. olive oil, 1 Tbsp. minced garlic, salt and pepper to taste.
Serve with sliced tomato and red onion salad – ½ cup tomato, ¼ cup red onion 1 tsp. olive oil, 1 tsp. balsamic vinegar and 1 Tbsp. chopped fresh basil.

SNACKS to stay Slim:

Tomato Creamy Spread
4 grape tomatoes
¼ cup fat free cream cheese
Pinch of black pepper & oregano
Chop tomatoes and stir into cheese and season, then spread onto celery sticks

3 cups air-popped popcorn

Hummus and sticks
2Tbsp any flavor hummus
Carrots or celery sticks for dipping and crunching

Low-fat yogurt by itself
½ cup for women
Full cup for men
Or with:
½ banana or 1/3 cup raspberries/blueberries

1 large hard-boiled egg

½ cup Edamame
Steamed in pods

Unsalted Almonds
10 for women
15 for men

Fruity Cottage Cheese
½ cup low fat cottage cheese with any 1 (one) of these fruits
10 grapes
½ cup strawberries
1/3 cup raspberries
½ cup cubed melon (water, cantaloupe, honey dew)
1 small pear

Stringy Pineapple
1 piece string cheese
¾ cup cubed pineapple

Nutty Apple
2 tsp. peanut butter spread on ½ apple

Yes! A baked potato
1 small potato (microwaved or oven baked)
1 Tbsp. non-fat sour cream
¼ cup salsa

8 baby carrots & 3 grape tomatoes & 1 piece of string cheese