Omg, I love being a part of KUSI Good Morning San Diego and speaking about health and wellness, and I especially love having the opportunity to work with Jason and Liz! I had such a blast presenting 2 segments on December 23rd at Kusinews with Jason and Liz- the best anchors in San Diego. My first segment was all about New Years drinks and bites where I created two cocktails and showed a few appetizers.The KUSI team was becoming and friendly as always and made us feel at home- that’s why we truly love being there and speaking about health and wellness.The recipes I created were Pineapple lemon love, citrus sangria,and skinny meatballs,as well as creme brûlée french toast. Here are the recipes for you to try at home:
Holiday citrus Sangria (serves: 6 glasses):
1 bottle fit vine
1 suja fuel
Combination of fresh fruit chopped:
Method-Mix all ingredients together and chill. Serve cold.
Pineapple Lemon Love (serves: 2-3 glasses):
1 whole Pineapple
1 Suja lemon love (16oz)
16 oz vodka
1-2 oz rum
Method- Scoop out pineapple center. Add to blender and add vodka and lemon love.
Pour into carved out pineapple with straw and drop in rum (put rum in 1 oz shot glass).
Holiday Meatballs (makes 20 meatballs)
1 white onion grated
1 lb organic lean grass-fed ground beef
½ c bread crumbs or quinoa
1 bunch chopped parsley and cilantro
pinch sea salt
pinch black pepper
1 clove black garlic minced
1 clove white garlic minced
½ teaspoon olive oil
Method-Put all ingredients into a boll and mix thoroughly. Form into balls with hands. Add 2 tbsp.of olive oil in pan hot pan over medium heat and sauté each side. Serve with sadaf tahini sauce.
Caviar Parfait (serves 4)
1 c. low fat plain greek yogurt
2 roama tomatoes chopped finely
½ red onion finely chopped
2 tbsp. dill finely chopped
juice from whole lemon
pinch sea salt
pinch black pepper
4 long thin bread sticks
Method- In 4 parfait glasses divide yogurt into 4 even layers and layer bottom of glass. In bowl, mash avocado and lemon juice. Divide evenly into 4 glasses. In a separate bowl, mix dill, onions, tomatoes,salt, and pepper. Divide evenly into 4 glasses. Top with 1 tbps. of caviar and place a bread stick in each glass.
Crème brulee French toast (serves: 2)
4 slices of bread of choice (brioche or Challah bread)
1 best quality fresh vanilla bean
4 large eggs
1 pinch sea salt
2 tbsp. brown sugar or coconut sugar + 2 additional tsp for topping
1 cup of low fat milk or 1 c of dairy free unsweetened milk of choice
Method: Scrape out seeds of the vanilla bean and set aside. In a large bowl, whisk eggs and add in the vanilla bean seeds, salt, milk, and brown sugar. Soak bread in egg mixture for 2 minutes on each side. Sprinkle on a 1/2 tsp of brown sugar on each slice. Heat a pan over medium high heat and spray with pam cooking spray. Place 2 slices of the soaked bread in the hot pan. Sauté for 3 minutes on each side. Make sure to flip the slices so they do not burn. To serve on 2 plates, add 2 slices of French toast and top with mixed berries (strawberries, blueberries, and/ or raspberries) and a dollop of crème fraise.
Thanks again, KUSI News San Diego! Wow, yummy Creme Brûlée French Toast, topped With berries 🍓and creme Frisch?❗️And did I say guilt-free and good for you too❓❗️🥪🍴 I always have so much fun presenting my holiday segments with this incredible team from KUSI News. The team always make us feel so welcome❗️ You can get more sweet delicious, and yes, healthy recipes from my book Sima’s Healthy Indulgence. Enjoy!