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Posts Tagged ‘Healthy Kitchen Prompt’

Healthy Kitchen Prompt – Sweet and Savory Salmon

Monday, July 25th, 2011

Sweet and Savory Salmon

Sometimes when I fix lunch I want to reinvent the wheel.
I want to mix different ingredients and see what happens.
Sometimes I score…

I wanted to share with you the recipe for this delicious lunch combo – you can also make that for dinner, if you feel like it. You can also ignore it altogether, but you’ll miss out. All the quantities are for 2 people. You’ll have extra mash and extra jam, though…

Feta cheese mash


2 medium gold potatoes.
3 cloves of garlic.
1 Tsp. of butter.
3 heaping Tbs. of feta cheese crumbles.

How to

  1. Peel and cube the potatoes and garlic cloves and put in a small pot. Cover in water and add a dash of salt.
  2. Cook, with the lid on, on high heat until the potatoes are soft, about 20 minutes, depending on the size of the cubes.
  3. When the potatoes are soft, discard the water and add the butter and feta cheese, then mash everything together, until they are totally combined.

Grilled Salmon


2 boneless fillets of salmon (sized to fit your appetite)
2 lemons
4 cloves of garlic
1 cup Chardonnay
1 Tbs. butter

How to

  1. Marinate the fish for at least 20 min. in freshly squeezed lemon juice and minced garlic.
  2. After the fish is duly marinated, heat a large pan on the stove and add the butter and Chardonnay.
  3. Once the Chardonnay is boiling, add the fish fillets, skin side down, and keep still for 5 minutes [or less if the fillet is thinner – just check if it’s about half-way cooked]
  4. Flip the fish to the other side and pour the marinade juice on top of the fillets. Cook for 3 more minutes.
  5. Turn off the heat and move the pan onto a cold surface [room temperature] and let it rest for about 5 minutes.

Onion and raspberry jam


1 large white onion.
3 Tbs. of honey.
4 Tbs. of balsamic vinegar.
1 cup of fresh raspberry.
1 Tbs. brown sugar.
1 cup Chardonnay.
Spices: clove and allspice.

How to

  1. Peel and slice the onion into long strips, then saute these strips in a sauce pan on medium heat until they are softened and turn translucent.
  2. Add the honey, balsamic vinegar and Chardonnay and keep on medium heat. Stir occasionally to make sure nothing burns and sticks to the bottom of the pan. Keep at it until almost all the liquids are reduced by 1/3 and almost totally absorbed into the onion or evaporated.
  3. Add the fresh raspberries and keep on stirring, still on medium heat.
  4. Add the sugar and keep stirring until it is fully integrated into the reduced mixture.
  5. The jam is done when no more liquids appear at the bottom of the pan.

If you give it a try, make sure to leave a comment and tell me how was it. Thanks!

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Document A New Tradition – Journaling Prompt

Monday, April 26th, 2010

New Traditions

[Fonts: For The One Hundredth Time, Tidy Hand; Digital Kits: CS Torn Bits 2 by cat scraps (torn photo template), KD Digi essentials by Karla Dudley (masking tape), Write It Down Ornate Frame + Can’t Buy Me Love + Write It Down Top Ten – by Shimelle Laine for Two Peas In A Bucket.]

After a loooong year, we went back home for a visit in January. We came back here on February 1st 2010 and some things have changed.

One of the changes was a blessed one – a new tradition was born.

Each evening Nadav and I have a piece of [LIGHT] cheesecake and a tall cup of spiced hot chocolate.

It helps soothing any stress accumulated through the day and sweeten our nights.

Have you got a new tradition? (or perhaps an old one…)

Take a few minutes and document it.

You’ll appreciate it later.


Spiced Hot Chocolate [for 2]

  • In a small sauce pan heat up 1½ cup of milk (We use Silk Light Vanilla Soy milk).
  • Add 1 Tsp. of ground cloves, 1 Tsp. All Spice, 1 Tsp. Mace, 1 Tsp. dry ground ginger, 1 Tbs. cinnamon. (you may change quantities to taste)
  • Stir in 4 Tbs. of good chocolate powder (We use Ghirardelli’s Double Chocolate mix).
  • When it’s dissolved add 2 more cups of milk and heat up until it’s boiling hot. (make sure the milk don’t spill over)
  • Pour carefully into two large cups and enjoy!

Light Cheesecake [for a lasagna pan]

  • Mix 1 package of instant vanilla pudding (fat free and sugar free) with 2 cups of milk (We use Silk Light Vanilla Soy milk).
  • Let it sit for a while and in the mean time dip Pettite Buerre biscuits in milk and arrange a layer of dipped biscuits on your pan.
  • Add 2 packages of low fat cream cheese into the bowl + 3 Tbs. of sugar + ¼ cup of light sour cream – stir everything until they are all combined together.
  • Pour ½ of the batter on the first layer of biscuits – level up.
  • Arrange another layer of biscuits, dipped in milk, on top.
  • Pour the rest of the batter (This is when you can experiment. I added 2 tbs. of cocoa powder to the second half).
  • Cover the pan and put in the fridge for at least 3 hours.
  • ENJOY!


Have you got a new fun tradition? Please share by leaving a comment here.

Healthy Kitchen Prompt – Chicken With Pineapple And Vegetables

Monday, November 23rd, 2009

Chicken With Pineapple And Vegetables

I am a part time vegan-vegetarian… That means that every once in a while I eat meat or fish for a boost of iron and other good things.

A rich stew with chicken and vegetables brings me back home to Shabbath lunches with my family. It’s my comfort food and there is no better time to eat comfort food than when the temperatures drop down and a woolly is not enough to keep me warm.

Chicken With Pineapple & Vegetables

4 Servings. 400-450 Calories per serving (depends on the size of the chicken).


  • 4 chicken drumsticks
  • 8 new potatoes
  • 2 carrots – sliced into large 1½” chunks
  • 10 pearl onions
  • 1 small can of light crushed pineapple
  • 2 Tbs. Cinnamon
  • 2 Tsp. pumpkin spice
  • 1 Tbs. turmeric
  • 1 Tbs. curry powder
  • 1 Tsp. mace
  • ½ Tsp. cloves
  • 2 Tsp. cyan pepper, for an extra kick of spiciness
  • 2 C chicken broth
  • Olive oil spray

How To

  1. Put a Dutch Oven on the stove on high and lightly spray with olive oil.
  2. When the pot heats up – throw in the vegetables and saute for 5 minutes.
  3. Remove the skin from the chicken pieces and add the skinless chicken to the pot – scald each piece on both sides.
  4. Add all the spices in and stir well.
  5. Pour in the content of the pineapple can and fill the empty can with chicken broth and add to the pot.
  6. When the liquid is boiling, turn down the heat to low and cover the pot – Let it cook for 40 minutes.

Serve with a light green salad and bon appétit.


Have you tried this recipe? Are you going to give it a try? Share your thoughts by leaving a comment.

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Healthy Kitchen Prompt – Veggie Lasagna For Two

Monday, November 9th, 2009

Veggie Lasagna For Two
I have recently shared with you the lifestyle change my husband and I have implemented. One of the main building blocks of our new regime is healthy eating.

As we see it, healthy eating isn’t giving up good food and succumbing to rice crackers. In our mind healthy eating is plentiful, rich in flavor and scrumptious in general.

We consider ourselves foodies and wish to keep the title – diet or no diet.

Many of you contacted me after sharing my story and have shown interest in our new journey. Therefore I thought to introduce a new feature here on Creativity Prompt, called: The Healthy Kitchen Prompt in which I will share recipes I invented that keep the flavor but ditch the extra calories away.

Please let me know what you think about this new feature, incorporating creativity in the kitchen…

Lasagna For Two

(small loaf pan, big enough for one lasagna sheet)
300 Calories per serving

Lasagna has been a struggle for us. We love it but cannot employ portion control with all the cheese that is traditionally added to it. Another issue is the size, the traditional lasagna pan yields enough servings for a very boring lunch/dinner menu all week long…

Finding the right balance of: taste, calories and size has made me very happy.


  • 2 no-cook lasagna sheets
  • 1/4 C low-fat cottage cheese
  • 1/4 C half-skim ricotta cheese
  • 1/4 C Freshly grated Parmesan cheese
  • 1 small can of diced tomatoes
  • 1 C fresh basil leaves
  • 4-5 cloves of garlic
  • Italian seasoning or dry oregano
  • Salt and Pepper
  • Olive Oil Spray
  • 1 jumbo egg
  • 1/2 large onion – peeled and cubed
  • 1/2 C sliced mushrooms
  • 1/2 Eggplant – peeled and cubed

How To

  1. Spray a frying pan with a light coat of oil, saute the onions on medium heat.
  2. When the onions become translucent, add the mushrooms and eggplant and add 1/4 C of water (TIP: adding water will help you get the “fried” vegetables flavor without the extra oil).
  3. Pre-heat your oven to 350F/180C.
  4. In a small blender put the canned tomatoes, garlic, fresh basil, salt, pepper and oregano and blend together to a smooth consistency.
  5. In a separate bowl mix together the cottage and ricotta cheese, an egg, salt and pepper, until they are all combined together.
  6. When the vegetables soften, but not cooked all the way through, take them off the stove and mix together with the cheese mixture.
  7. Spray your loaf pan lightly – make sure the edges are all covered – and pour in 1 Tbs of the tomatoes mixture and spread on the bottom of the pan.
  8. Lay a lasagna sheet on top.
  9. Pour in 1/2 of the cheese and veggies mixture and spread evenly.
  10. Pour 1/2 of the tomatoes mixture and spread evenly.
  11. Sprinkle 2/3 of the Parmesan cheese on top.
  12. Lay another lasagna sheet and repeat with 1 cheese layer, 1 tomatoes layer and the rest of the Parmesan.
  13. Cover with foil and put in the pre-heated oven for 45 minutes.
  14. When the timer goes off, keep the oven working and take the pan out. Take off the foil cover and put the pan back in the oven for 15 more minutes.

Wait 10-20 minutes before serving.

Bon appétit!

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