2011 in review

Thank you all for a GREAT 2011! Expect more great new content this year.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,900 times in 2011. If it were a cable car, it would take about 48 trips to carry that many people.

Click here to see the complete report.


Same Old…Same Old

I can’t belive a month has gone by since my last post. Time flies when you are not paying attention and losing focus can derail your progress. Time to dig in the heals, I’ve got a two month clock that just started counting down, I’m going to a professional conference in June and I want to show off the new me!

Fast, Easy & Bursting with Flavor

Before Heart Month comes to a close here is a couple of ideas to get some of the sodium off your plate while pumping in tons of flavor!



1 TBSP each of chopped FRESH , Basil, Mint, flat leaf parsley and green onion

1 TBSP of chopped shallot

2 TBSP each red wine or sherry vinegar


3 TBSP chopped Shallot

1 TBSP of cracked black pepper

2 TBSP each of red and white wine vinegars

Monday Morning Quarterback

When faced with a difficult decision err on the side of living and enjoying your life. You’ll be glad you did and you won’t burst into flames!

In the Kitchen with Eric…finally!

Here’ s a great low-fat protein rich snack that’ll keep you focused on that big bowl game and not that big bowl of chips!

Sweet and Spicy Garbanzo Snacks

1  14oz can of garbanzo beans – drained, rinsed and dried on some paper towel to remove excess water

3 Tablespoons olive oil

1 Tablespoon dark chili powder

1 Tablespoon mustard powder

2 Tablespoons chopped parsley or  flakes

2 teaspoons of fresh ground pepper ( I used a 3 pepper blend ; white, black, pink peppercorns)

1 Tablespoon ground coriander seed

1 Tablespoon garlic powder

1 teaspoon of red pepper flakes( optional if you like it extra spicy)

2 teaspoons sugar

2 Tablespoons soy sauce


  1. heat 1 Tbsp of the oil in  a skillet large enough for all the garbanzos to cover the bottom in a single layer ( or cook them in batches)
  2. into the remaining oil mix the mustard, pepper, chili powder, garlic powder, parsley and ground coriander into a paste
  3. add the garbanzos and coat all the beans well, add the sugar and mix just a couple of times to distribute the sugar, don’t mix in the sugar too much.  Put all the beans into a very hot pan and as I instruct in the video don’t mess around with them too much, you want nice coloration on all sides so stir them only occasionally.
  4. When the steam and the sizzle fade away add the soy sauce and stir the beans well to ensure that soy sauce gets distributed. Continue cooking until they are dry and crispy.

Serve…munch!  ( actually for optimum enjoyment let them cool a little – or even make them way before guests arrive , the day before will even work)

Easy Come Easy Go

I just got finished telling you how good it felt to return Chritmas gifts because they were too big and now…WHAM! a wall. ouch.

Fa la la la – la la – la la !!

Some post holiday joy to spread around!