Here’s the recipe:

Tropical Banana Smoothie

• 2 ripe bananas
• 1/2 cup chopped fresh pineapple
• 1 cup frozen mixed berries
• 1 large peach, or 2 smaller peaches
• 1/2 to 1 cup water
• 1 teaspoon of honey or agave (optional)
• about a handful of ice (more or less to get your desired consistency)

Throw everything in the blender and hit the button. Blend until everything is creamy smooth. Pour and drink, it’s that easy!

This recipe will make enough smoothie to fill two large glasses, so you can share a glass or keep them both for yourself.

I used to make excuses that I didn’t have time for a healthy breakfast, but smoothies take less than 10 minutes to make from start to finish. I rinse the blender cup out right away, and it’s ready to go again the next morning.

I used to sweeten my smoothies with a little agave or honey, but now I usually don’t add any sweetener at all. It’s up to you.

I have to say, it’s made a huge difference in my weight, my health, and my energy levels! I wish I would have started way sooner. I’m positive I’ll never go back to my old way of eating.

One of the things I’ve done since I had my major diet overhaul is to be more open to trying new things. I’ve found some new favorite fruits and vegetables along the way, and some new fabulous recipes to add to my recipe box.

Many American diets (and diets around the world) are based on a few foods people eat over and over, and many of those foods have been processed to pieces. That seems kind of boring if you ask me. I would like to challenge you to broaden your taste buds and try at least one new food each week, or if that’s too hard try one new food each month.

Trying new foods can add variety to your diet, and improve your nutrition. Over the next several weeks I’m going to try a new food each week, then come back here and tell you all about it. I’m challenging you to do the same.

Recently I’ve tried fresh ginger (I’ve always used the dried ginger before). I’ve been using figs and dates to make tasty desserts, instead of processed sugar. I also had tomatillos, which I’ve had before, but it’s been so long ago I forgot how they tasted.

Star fruit is on my list of foods to try. I’ve always wanted to try them, but I’ve never taken a star fruit home from the grocery store. Maybe I’ll give them a try this week.

What foods would you like to try, but haven’t been brave enough to taste yet?

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If you want to get healthy you have to start by going through the food you have now and getting rid of foods that don’t fit your healthy lifestyle. Donate them, throw them out, give them to friends, whatever you have to do, just get them out of the house.

Here are ten changes you can make to your pantry (and refrigerator) to help you stick to your healthy eating plans.

1. Stock foods that are as close to nature as you can. The less processing the better. Natural foods are generally healthier for you. For example whole grains, fresh fruits, nuts and seeds. It will take less of these foods to satisfy your hunger. Stay away from processed foods.

2. If it has ingredients in it you can’t read, don’t buy it, your body’s probably never heard of it either.

3. Replace sugar substitutes, and refined sugars with evaporated cane sugar, maple syrup, or honey.

4. Buy organic whenever your budget will allow.

5. Buy as close to the producer as possible. The recent salmonella scares are a good example of why it’s good to know the source of your food. Go check out your local farmers market, ask them if they grew their produce, if not where did it come from?

6. Read those labels before you buy, this ties back to number 2. Read the label on everything you put in your pantry. Then you’ll know how much fat, and how many calories, versus vitamins and fiber you’re putting into your body. Make this an automatic habit when you add something to your cart.

7. Keep your pantry stocked with healthy foods. When my pantry and refrigerator are stocked with healthy choices I’m less likely to go to the grocery on a whim, or order out. When the cupboards are bare, I’ll tend to run out to the grocery, or local fast food place to find something quick to eat.

8. All oils are not created equally. Again check the label and avoid anything with hydrogenated oils, or saturated fats. Stock your pantry with polyunsaturated, and monounsaturated oils such as olive oil, or canola oil. Expeller pressed is best because the oil is produced without harsh chemicals.

9. Avoid foods that contain high fructose corn syrup. Again I say read the label on everything you buy. Corn syrup is a cheap sweetener, but it doesn’t do much for your body. Manufacturers put it in everything from chips, to salad dressing.

10. What’s your best tip for keeping your pantry healthy? I know I didn’t cover everything. I’d love to hear your ideas.

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Here are a few of my favorite healthy eating tips for people on a budget.

1. Clip coupons (watch for double and triple coupon opportunities).
2. Cook from scratch, pre-packaged food is more expensive, and less healthy.
3. Don’t eat out too often, it’s a huge budget drainer.
4. Eat in season fruits and vegetables. They’re cheaper, and they’ll taste better. A tomato tastes way better in July than in January, and it’ll cost you less.
5. Check out the farmer’s markets, especially for in season local produce. You’ll be supporting local small businesses and saving money at the same time.
6. Buy in bulk, if you think you’ll be able to use it all. Don’t buy bulk if you think it will be too much, or go to waste. You may be able to split larger quantities with a friend.
7. Use more whole foods. One of the best pieces of advice I’ve ever received was to shop the outside lanes of the grocery store, and avoid most of the inner aisles. If you look at the layout of the grocery, most of the whole foods are around the outside aisles, and many of the inner aisles contain processed foods.

What tips do you have for eating healthy on a budget? Please feel free to share.

The best part is when I’m lucky I can get my husband to man the grill, and I don’t even have to cook at all! Or we grill together and talk over our day while we’re cooking.

When you’re grilling out usually your thinking about grilling meat, like chicken or steak, but grilling is a great way to cook your vegetables too. You can cook them less and still have a dish that’s loaded with flavor.

Here are some vegetable grilling tips to get you started:

1. When you’re grilling your main dish grill your vegetables too.

2. I like to  skewer my vegetables and make a vegetable kabob. This works great for mushrooms, onions, small tomatoes, peppers, and pineapple.

3. You can also chop them up and wrap them in foil. I love to dice up potatoes, carrots, and onions. Add a little salt, pepper, olive oil and grill.  Yum!

4. Slice large vegetables and cook them right on the grill. This works great for peppers, eggplant, asparagus, and artichokes.

5. To grill corn on the cob, remove the outer layers of the husk (leaving a layer or two on the cob, and soak it in cold water, for about an hour before you plan to grill.

6. For extra flavor marinate your vegetables in your favorite marinade for about 20 minutes before you’re ready to cook.

7. Fresh vegetables don’t always need extra flavor, many are loaded with flavor themselves. To bring out the natural flavors in your vegetables, and to keep them from sticking to the grill, brush them lightly with olive oil.

8. Turn your vegetables regularly, to keep them from burning on one side.

9. Most vegetables are done when you can pierce them easily with a fork.

What’s your favorite vegetable grilling trick?

Here are a couple of my favorite tricks:

• On days when I do have a little extra time I cook a little extra, then freeze or refrigerate the extras to use another night. One food that’s great for this is chili. The first night we have the soup, and another night we might throw it over some baked corn chips with some lowfat cheese for some instant nachos, or over some whole grain pasta for chili spaghetti. Both take minutes to throw together.
• Chop your fruits and vegetables ahead of time, so their ready to go when you’re cooking.
• Add some frozen vegetables to a can of low sodium soup to bulk it up a little and make it heartier.
• On pizza night (which is usually Fridays here), if I don’t have time to make my own crust I’ll use a premade crust, whole grain if I can find it. Then I’ll throw on my own toppings like fresh mushrooms, peppers, olives, onion, tomato, and basil, with a little mozarella sprinkled over the top. Quick and yum! You can also use whole grain pita pockets and make personal pizzas for everyone, still quick and easy!

I just constantly try to think of shortcuts I can take for busy nights, and still put a healthy meal on the table for my family. If you have some favorite shortcuts please feel free to share.

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One of my favorite things to do during the summer when the garden and orchard are in full swing is to freeze some of my berries, and peaches to use later in snacks and recipes.

Then in January and February when the snow’s flying I can pull them out of the freezer, and taste a little of summer’s sunshine in the middle of winter. It’s a great winter pick me up.

I love to pull out some strawberries, blueberries, or peaches and add them to a little plain or vanilla yogurt, then sprinkle on a little granola cereal for a home made fruit and yogurt parfait.

I don’t have a specific recipe. I usually throw in about a cup of fruit, about a half of cup of yogurt, and a sprinkle of granola for crunch.

Yum! It’s healthy and delicious.

I love to mix up my own, because I can use the low fat (or even fat free) sour cream, and low fat salad dressing., and I think the flavor’s better.

I make the mix ahead of time, and always have some on hand. Then when I need some Ranch dip for my baked chips, pretzels, carrot sticks, or celery, I just add the mix to some sour cream and I’m ready to snack.

Here’s the basic Ranch dry mix recipe:

• 5 Tablespoons of dried minced onion
• 7 teaspoons of dried parsley flakes
• 4 teaspoons of salt
• 1 teaspoon of garlic powder

Combine all the dry ingredients above, and store the mixture in an airtight container.

To mix up some Ranch salad dressing combine 2 tablespoons of the dry mix with 1 cup of Mayonnaise/Salad dressing, and one cup of sour cream

To mix up some Ranch dip combine 2 tablespoons for the dry mix with 2 cups of sour cream.

I wanted to start the journey before the holidays, so I can prove to myself I can maintain control through all the holiday parties, Christmas gatherings, New Years brunches and candy that comes around this time of year.

If you’re on a healthy weight loss journey of your own, I’d love to hear from you.

I’m planning on sharing my exercise, diet, recipes, and weight loss info with you every step of the way.