Searching for the Perfect Cornbread

Wednesday, April 30, 2014
The Secret to Moist Cornbread: Recipe Included (photo by LivligaHome)

Cornbread is the perfect base to make a delicious muffin to go with a variety of meals from salads to soups to chili or fish. If you are not careful though, you can end up with dry cornbread or one with too many calories.

I think I have found a solution for keeping the calories very reasonable while also providing a flavorful and moist cornbread. I add whole kernels of corn to the recipe. It seems to keep it from getting too dry and adds flavor with texture.

Here is my recipe:


    •    ¾ cup yellow cornmeal
    •    ¾ cup, plus 1 Tbs. King Arthur Flour, unbleached
    •    1 ½ teaspoon baking powder
    •    ¼ teaspoon baking soda
    •    ¼ teaspoon salt
    •    2 teaspoons sugar
    •    1 cup nonfat buttermilk
    •    ¼ cup egg substitute
    •    1 tablespoon corn oil
    •    1 cup canned, no-salt-added, whole-kernel corn, drained
    •    Cooking Spray


  1. Combine the first 6 ingredients in a medium bowl, mixing well. Make a well in the center of the mixture.
  2. Combine the buttermilk, egg substitute, and oil. Add it to the dry ingredients, stirring just until the dry ingredients are moistened
  3. Fold in the corn.
  4. Spoon batter into muffin pans coated with cooking spray and heated for 10 minutes in the oven. Fill 2/3 rds full.
  5. Bake at 425 for 18 minutes or until muffins are golden. Remove muffins from the pan immediately.

Yield: 12  Calories: 110 each. Fat 1.6g (Saturated Fat .2g); Sodium  110mg; Protein 3.3g; Carbohydrate 16.5g; Fiber 1.1g; Sugars 2.4g.

This muffin can be served with any meal.

As a basic cornbread, you can bake it as is or add additional flavors depending on your mood and meal. Spices are the easiest addition like a tablespoon of fresh rosemary or sage. You can make it with some heat as well by adding 1 teaspoon chili powder. Experimentation is encouraged.

Try the cornbread with a grilled Trout Dinner, or another whole fish you can buy at your grocery store, for a great meal with fabulous flavors. To complete the meal serve it with a simple tossed green salad with my light vinaigrette.

 Enjoy! And Live Vibrant!

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Great Healthy Living Quote #92--Things Come to Those Who Work

Monday, April 28, 2014
Great Healthy Living Quote #92

Yep, it is Monday Morning! Rise and Shine! Time to get up and get going!



Next Generation Peanut Butter-- PB2

Friday, April 25, 2014
Next Generation Peanut Butter--PB2
Have you heard of PB2? My bet is you haven't. It is popular among doctors and health professionals that work with people who are on a strict diet, like post-surgery bariatric patients. It is just now picking up steam in the mainstream. In fact, you can now by it on Amazon!

So what is PB2, you ask? It is peanut butter with out the fat or calories. The oil has been extracted. It comes in a powerdered form. When you are ready for peanut butter all you do is add a little bit of water. For only 45 calories per 2 tablespoon serving you can get great flavor and a protein boost in a variety of dishes. There is nothing better than a chocolate peanut butter smoothie or a lowfat banana peanut butter muffin made with PB2.

It is also great on the road. Since it is in a powdered form, it is easy to pack and you don't have to worry about it going bad or leaking in your luggage. When it is snack time you can quickly make up a serving and add it to some yogurt or eat it with some veggies, like celery. It is truly satisfying.

My husband and I became aware of PB2 at the Your Weight Matters conference we went to last August for our business, Livliga. As fate would happen, the exhibitors next to us were PB2! We found the product delicious. It comes in two differnt flavors- plain and chocolate. Both are tasty.

Now, thanks to following the State of Slim Colorado Lifestyle Diet, we are using PB2 all the time. One of my favorite snacks are the State of Slim pumpkin pancakes made into a PB2 and Sugar-free Jelly sandwich. It is delicious, filling and makes you feel like you have had a true treat!

Enjoy! And Live Vibrant!

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Globestiy As An Investment Opportunity

Wednesday, April 23, 2014
Obesity is spreading across the world--now known as Globesity (photo by LivligaHome)
We know that obesity is affecting our health and our health care costs but few of us have thought about how the epidemic is spreading across the world. The WHO (World Health Organization) has coined it “Globesity”. In developing countries it used to be the key issue was malnourishment; now the concern is the surge in obesity. Mexico has the biggest problem with two thirds of its population obese. It is estimated by WHO that by 2030 over 1 billion people will be obese around the world. Click Here to read the entire article...

Re-posted from Sheila's Blog on  


Great Healthy Living Quote #91--Inspire Your Work

Monday, April 21, 2014
Take time to go after your Bucket List!


Livliga Sponsor of Chris Powell Event at the Arapahoe Library in Denver on April 26

Saturday, April 19, 2014
Come Join Us at the Chris Powell event in Denver on April 26!
We are so excited! Livliga is a Sponsor of an upcoming event at the Arapahoe Library with Chris Powell as the speaker (Think Extreme Makeover) AND we get to meet him! How cool to imagine introducing him to Livliga!?!

For those of you in and around Denver who would like to attend there is still time to sign up. The event is free. There will also be fun, health-oriented giveaways which include terrific Livliga tableware! Click here to go to the website for more information and to register. Hope to see you there!


Easter Menu- Try a Healthy Frittata with a Flavorful Muffin

Friday, April 18, 2014
Greek-Style Frittata (photo by LivligaHome)

There is nothing more beautiful than a freshly made frittata. It can serve many and is great for a brunch or holiday meal. The Greek-style frittata I made for Easter last year. It was such a hit I plan on making it again this year. Another delicious frittata you might want to consider is a Spinach, Mushroom and Feta frittata.

Muffins are also a fun and fresh addition to a holiday meal. They can be healthy and satisfying. There are so many to choose from! If you want to go all out you could offer more than one kind for you family and guests. Here are a few I think go well at a brunch:
Easter Brunch@livligahome

Oatmeal Muffin with Muscat Raisins
Rosemary Cheddar Cornbread Muffin
Tuscan Lemon Muffin 
Banana Bread Muffins with Fresh Sage

For a spring vegetable you can make ahead I suggest:
asparagus (or haricot vert) vinaigrette

For dessert keep it simple:
Strawberries with a dollup of Greek yogurt topped with a sprig of fresh mint.

Here is what the menu could look like:

Frittata (@235/cal)
Muffin (@128/cal)
Asparagus Vinaigrette (6 spears/50 cal)
Strawberries with a dollop of Greek yogurt topped with a sprig of fresh mint (67/cal)

A celebratory, holiday meal for an amazing 480 calories!

Happy Spring. Happy Easter. Happy Eating!


Enjoying The New Trend Of Meatless Mondays with a Fresh Lentil Salad and Soft Cooked Egg

Wednesday, April 16, 2014
Lentil Salad with Soft Egg
        Meatless Mondays Lentil Salad (photo by LivligaHome)

I love the idea of building in healthy routines to our daily lives. That is why I love the growing trend for Meatless Mondays. It makes it easy to plan menus, plan vegetarian meals, and it encourages us to try new and healthier foods. I was so inspired recently by a Lentil Salad recipe I found in a Cooking Light magazine. I usually think of lentils in stews and soups so trying them in a salad seemed fun and new to me. It also appeared appealing because it would be heartier and more filling, just right for a Fall (or Spring) Supper.

The basic ingredients are lentils, arugula and soft-boiled eggs.  Cooking the lentils is the only thing that takes time. This can be done ahead of time depending on your schedule. Since they stay firm, they can be cooked a day ahead to be assembled as part of the salad when you are ready to prepare dinner. That makes dinner making really easy.

There was nothing complicated about the recipe. The hardest part was boiling the eggs to be firm but soft-cooked. Mine were a little runny. Next time I plan on cooking them about 30 seconds longer.

The flavors and textures were delicious. It is also a visually appealing meal (if your eggs aren’t too runny!). The calories for the salad, including the egg is 282 calories. To make it a meal I added a whole-wheat dinner roll for 110 calories. The total calorie count for the meal is 392. This allows room for a glass of wine or a healthy dessert… your pick!  Our family gave the meal a “thumbs up”. It will be a definite repeat.

Enjoy! And Live Vibrant!

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Healthy Lifetyle Tip: For a fun and delectable Lentil Soup check out our Livliga Live Vibrant blog for Greek-style Lentil Soup.

Re-posted from Sheila's Blog on  


Great Healthy Living Quote # 90-- The First Wealth Is Health

Monday, April 14, 2014
Add caption
Health is our treasure chest of possibility in life. How will you guard it and invest in it?

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Need Your Feedback- What Are Your Game Changing Habits?

Friday, April 11, 2014

Healthy Habit- pre-planning snacks with right-sized Livliga dishware of course! (photo by LivligaHome)
Hello there readers! I am putting together a blog on the Top Ten Best Healthy Habits that people have adopted to live a healthier lifestyle. I would really love to hear from you! It can be anything from an exercise routine that has worked for you to beginning to cook more at home to changing the way you cook to pre-planning your meals....or something no one else has thought of!

For me, planning my daily snacks for the week has been a hugely positive game changer. Let me hear from you what has been a great game changer. I would love to include it in my blog and share your insight with others! Thanks in advance for participating and sharing.

I am hope to get some great feedback within the next 2 weeks while still keep the conversation open as long as people have game changing habits to share.

Live Vibrant!


PS. Please respond to this blog or on other social media by using #LiveVibrant so we can track your responses. Thanks!

White Whole Wheat– healthy trend or food scam?

Wednesday, April 9, 2014
At first glance, you might think white whole wheat was some sort of food scam (photo by LivligaHome).

A few years ago when I was starting to really be aware of using better ingredients and whole foods in my baking, I discovered white whole wheat flour. Was it another food scam? I didn’t know any of its benefits but I liked the idea of a white whole wheat in my baked goods because of the way it made them look—lighter and not so dense. It also seemed that the flavor of my baked goods was lighter and sweeter. Click here to read the entire article...

Re-posted from Sheila's Blog on  


Great Healthy Living Quote #89-- Just Take the First Step

Monday, April 7, 2014
Great Healthy Living Quote #89-- Just Take the First Step
Let's take that first step on the staircase today!


Kitchen Sink Salads with State of Slim Leftovers

Friday, April 4, 2014

"Everything but the Kitchen Sink" Salad with Salmon

Recently I made two Everything but the Kitchen Sink Salads with State of Slim leftovers that were very tasty. Here are the two versions with their ingredients:


For the Salad-
½ bag of mixed salad greens
½ the leftover roasted cauliflower, chopped
½ the leftover green beans with garlic and lemon, chopped
½ the leftover carrot sticks, chopped
½ the leftover celery sticks, chopped
Bunch of green onion, chopped
6 Grape tomatoes, sliced in half
4 -6 ounces leftover salmon with mustard dill sauce

For the Salad Dressing-
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon tarragon
pinch of pepper


1. Arrange mixed salad greens on a dinner plate.
2. Chop all vegetables and place them on top of the greens.
3. Place the salmon on top of all the vegetables, whole or flaked, according to your preference.
4. Mix the salad dressing ingredients in a jar, shaking until well blended. Pour over the salad. Serve.

Yield: 1 salad. Serving: for one person.

"Everything but the Kitchen Sink" Salad with Turkey Piccata

"Everything but the Kitchen Sink" Turkey Piccata Salad with State of Slim leftovers served on a Livliga plate (photo by LivligaHome)
The ingredients and the directions are the same as above: chop ½ the leftover vegetables and place them on a bed of mixed greens. Add 4 -6 ounces of the leftover meat, Turkey piccata, sliced. Prepare a serving of the salad dressing and pour it over the salad. Serve.

Yield: 1 salad. Serving: for one person.

The salads are tasty, visually appealing and have the added benefit of clearing out your refrigerator. There is nothing more statisfying than that!

Enjoy! And Live Vibrant!

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Beef Daube, the People’s Bourguignon

Wednesday, April 2, 2014
Beef Daube

We have been having a debate in this household about the difference between Beef Daube and Beef Bourguignon. The differences didn’t seem so obvious to us. We were wondering, is it really the same dish? I decided to go sleuthing. In reality they are both beef stews but each with their own twists of ingredients and flavor.

At first look I saw that Beef Bourguignon is a stew that originates from Burgundy, France. The Beef Daube is also from France but from another region, Provence. Some other elements these beef stews have in common are red wine, beef broth, onion, tomato and mushrooms. Each is typically served over egg noodles or mashed potatoes. Even in these basic ingredients, however, they vary. For the Beef Bourguignon the recipes tend to use tomato paste whereas the Beef Daube uses whole crushed tomatoes. Even the mushrooms can be different. The Daube tends to only use porcini mushrooms. And the Bourguignon adds pearled onions to the stew.

Where they further differ is in these other ingredients. Beef Bourguignon typically has bacon and coats the beef in flour before braising it, which makes a thicker sauce in the end. The Beef Daube doesn’t add flour or bacon but instead can have olives and orange rind.

Bottom line, both recipes are delicious. The difference is in the flavor and calories. Because of the bacon and flour, the Beef Bourguignon tends to be richer and higher in calories. The Beef Daube is not quite as thick and has a brighter taste due to the orange rind and olives.

For weeknights and family dinners I tend to go with the Beef Daube. Hence we call it the People’s Bourguignon. Here is my own recipe:

Beef Daube Recipe


  • 1 package dried porcini mushrooms
  • ½ cup boiling water
  • 2 teaspoons olive oil
  • 10 cloves of garlic, crushed (equals 1 head of garlic)
  • 1 medium onion, chopped
  • Cooking Spray, olive oil flavored
  • 1 boneless chuck roast (2 pounds), cut into 2-inch cubes
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 cup red wine
  • 3 medium carrots, chopped
  • ½ cup low-sodium beef broth
  • 2 teaspoons Herbes de Provence
  • Pinch of ground clove
  • 1 teaspoon orange rind
  • 1 (14.5 ounce) can crushed tomato
  • 1 bay leaf
  • 3 cups cooked wide egg noodles (@ 4 cups uncooked)


  1. Place dried porcini mushrooms in a bowl, Pour boiling water to cover. Let stand 15 – 20 minutes until they are softened and ready to chop. Once chopped, place in slow cooker.
  2. Heat oil in a cast-iron skillet. Place the garlic and the onion in the skillet to brown. Cook about 3-5 minutes until the garlic and onion become fragrant.  Remove mixture from skillet and place in the slow cooker.
  3. Place the skillet back on the stovetop, spray with olive oil flavored cooking spray. Sprinkle beef with ½ teaspoon salt and ¼ teaspoon pepper. Place beef in skillet. Brown on all sides. Once browned, place the beef in the slow cooker.
  4. Place red wine in the skillet, bring to a boil and scrape the sides to loosen any remaining ingredients. Pour the wine into the slow cooker.
  5. Add all remaining ingredients to the slow cooker. Cook on high for 1 hour.
  6. Change temperature to“low” and cook for 6 hours.
  7. Discard bay leaf and serve over noodles.

 Nutritional Information

Serves: 6. Serving size: ¾ cup stew; ½ cup noodles. Calories: 366.
To make it a meal: add 1 whole wheat roll (110 cal) and a tossed green salad with Sheila’s Light Vinaigrette (30 cal). Total calorie count: 506.

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Re-posted from Sheila's Blog on