Diet Coke Promotion

In February 2004, I joined with Diet Coke to promote living a healthier lifestyle. Diet Coke was giving away a dream kitchen makeover designed by me. It was such a neat experience to be a part of. Diet Coke, Diet Sprite, and Diet Barq’s boxes all had the contest picture and information on them, so my friends were seeing me in the grocery store! It was a great contest, and I enjoyed being able to work one on one with a family to help make their kitchen dreams come true!

Ochsner Cancer Support Group

In October of 2006 I had the pleasure of working with the Ochsner Cancer support group. I gave them food advice for them to pass along to patients and we cooked recipes from my Eating Well Through Cancer book. It was a really touching day and I’m so thankful I got to be a part of such a meaningful group.

Crisp Summer Salad

We had corn on the cob the other night with our dinner and had a few ears left over. The next day I was looking through the fridge to figure out what to make for lunch and I noticed some cucumber and tomatoes that my neighbor had given me from their garden. I decided that since it was so hot I would come up with a summer salad to cool me down and still please my palate. I remembered the ideal summer salad in Gulf Coast Favorites–this salad is so easy and so refreshing… and you probably have all of the ingredients already on hand! I hope you enjoy it as much as I did.

Crisp Summer Salad from Gulf Coast Favorites cookbook

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!

Makes 6 (2/3 Cup) Servings

11/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame, cooked according to directions and drained
½ cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.

2. In a small bowl whisk together lime juice and oil. Toss with corn mixture and season to taste.

Nutritional Information Per Serving
Calories 92
Calories from Fat 4g
Saturated Fat 1g
Cholesterol 0mg
Sodium 9mg
Carbohydrate 12g
Dietary Fiber 3g
Sugars 3g
Protein 3g
Diabetic Exchanges ½ starch, 1 vegetable, ½ fat

Terrific Tidbit: Look for frozen shelled edamame in the frozen vegetables section.

Tuna Salad from Eating Well Through Cancer

Makes 8 servings

2 (6-ounce) cans solid white tuna, packed in water, drained

1 (11-ounce) can mandarin oranges drained

1/4 pound fresh mushrooms, sliced

1 (14-ounce) can artichoke hearts, drained and halved

1 cup sliced water chestnuts, drained

1/4 cup light mayonnaise

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

1 teaspoon sugar

1 bunch green onions, chopped

1.  In large bowl, carefully combine tuna, oranges, mushrooms, artichoke hearts, and water chestnuts.

2.  In small bowl, mix mayonnaise, yogurt, lemon juice, sugar, and green onions together and fold into tuna mixture. Serve immediately or refrigerate.

Calories 108, Calories from fat (%) 14, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 19, Sodium (mg) 324, Carbohydrate (g) 11, Dietary Fiber (g) 3, Sugars (g) 4, Protein (g) 12, Diabetic Exchanges 1.5 very lean meat, 2 vegetable