Salmon with Sweet Bourbon Glaze

By Jodee Weiland

I love salmon, and when it’s served with a sweet bourbon glaze, I love it even more. Although I have eaten salmon with a sweet bourbon glaze at restaurants many times, I decided it was time to do this recipe at home. I researched sweet bourbon glaze and discovered that there are so many different ways to do this. From what I learned, I just chose what I liked best from many of them, adjusted the amounts and ingredients to my preferences, and the result was awesome. My Salmon with Sweet Bourbon Glaze is the perfect blend of some of my favorite ingredients, and it is delicious! Of course, most of the recipes use bourbon, but the amounts varied anywhere from one tablespoon to one cup. I chose somewhere short of the middle for this ingredient, and it was the perfect choice for my taste. Some had butter, and some did not. I chose to leave the butter out. Most have brown sugar in varying amounts, and I chose middle ground here, or what I thought was just enough, but not too much. Many had garlic, and I have never said no to garlic, so I included garlic as well. Now the rest of the ingredients varied quite a bit, so I decided to use what I thought would make this sweet but tangy. I chose apple cider vinegar, Dijon mustard, Worcestershire sauce, and molasses. Molasses adds just that right taste of what I call “Southern” for me. The end result was bold and delicious beyond my expectations!

http://learnfromyesterday.comSalmon with Sweet Bourbon Glaze

  • 2 – six ounce pieces of fresh salmon
  • Sea salt and ground black pepper to taste
  • 1/3 cup bourbon (a better quality bourbon makes for a better glaze)
  • 1/4 cup brown sugar
  • 1 fresh garlic clove minced
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses


Blend together the bourbon, brown sugar, garlic, apple cider vinegar, Dijon mustard, Worcestershire sauce, and molasses in a sauce pan and bring it to boil, while stirring. Reduce the heat and simmer for 8 to 10 minutes or until it reduce to about half and thickens slightly. It will thicken more as it sits at room temperature on the side cooling off to room temperature.


Then season to taste the salmon pieces with the sea salt and black pepper. Don’t over do the sea salt. Place the pieces on a pan to broil or grill. If broiling, broil the salmon three to four inches below the heating coil for 6 to 9 minutes depending on thickness, and until there is a slight crispiness on the top, but make sure the salmon is not overdone. If more than 3/4 inch thick, it may take longer. Watch carefully, and just before the last minute you can brush some of your sweet bourbon glaze lightly on the top of the salmon.

http://learnfromyesterday.comWhen done, remove the salmon from the oven and baste some more with the sweet bourbon glaze. If grilling, cook according to the directions for your grill, adding glaze lightly in the last minute and then again adding more glaze when the salmon is ready to be served. Any leftover glaze can be refrigerated for about a week or a little longer. When ready to use, bring it to room temperature and use it on fish or even chicken.

http://learnfromyesterday.comMy Salmon with Sweet Bourbon Glaze is absolutely delicious and has a bold flavor you will love. Salmon is so healthy for you, even adding a glaze will not take away from the benefits. Serve with a fresh vegetable, and a glass of white wine. We chose a Riesling and it paired well with the salmon. However, you choose to have this great dish, you are going to love it, so enjoy!

Grapefruit Strawberry Mango Smoothie Plus

By Jodee Weiland

I never tire of new smoothie combinations, especially before or after working out! Each smoothie combination is carefully thought out for the maximum boost I may be looking for on any particular day. Because I use mostly fruit and vegetables for my smoothies, each one is sure to be full of needed nutrients of all kinds. My Grapefruit Strawberry Mango Smoothie Plus is full of healthy nutrients and is delicious as well.

http://learnfromyesterday.comThis smoothie uses grapefruit, so if you are on certain medications for cholesterol control, you may want to substitute the grapefruit with orange segments and orange juice instead. The fruits have many of the vitamins and minerals that we all need to keep healthy. I like to use fruits with Vitamin C during the cold and flu season, to give me a little extra something to help fight germs and stay healthy. The plus in this smoothie is a carrot. This adds a vegetable to my smoothie, and it adds to the great flavor as well. All in all, this smoothie gives me the energy boost I need in the afternoon or mid-morning hours.

http://learnfromyesterday.comGrapefruit Strawberry Mango Smoothie Plus

  • 1 large carrot peeled and cut up
  • 1 cup grapefruit segments packed in light syrup
  • 3/4 cups fresh strawberries halved
  • 1 cup frozen fresh mango slices
  • OPTIONAL: 1/2 to 1 teaspoon organic honey

http://learnfromyesterday.comBlend all of the above ingredients in a blender until smooth and creamy. I did not add honey, but for those who prefer a sweeter flavor, add the honey as well. Pour into a glass to serve. This recipe makes one serving.

http://learnfromyesterday.comMy Grapefruit Strawberry Mango Smoothie Plus is both healthy and delicious tasting! This great smoothie is only 181 calories without honey, making it less than 200 calories. Even with honey, it will be only another twenty calories. It has no fat and six grams of fiber plus various nutrients. There are 305 milligrams of vitamin C for those of us looking to avoid colds and the flu this season. I love it because for me, it is a great energy booster before or after a workout without being high in calories. For whatever reason you choose to try this smoothie, I feel certain you will love the flavor, so enjoy!

Hearty Homemade Lentil Soup

By Jodee Weiland

One of my favorite soups to make on a cold winter day is lentil soup. My recipe for lentil soup is both delicious and healthy because I power up the amount of vegetables I use to make it. I have always liked a lentil soup with substance, but most recipes I find use things like carrots and celery as a slight touch of flavoring for their lentil soup. For me, I have always felt a bit more is needed, so I add more to my Hearty Homemade Lentil Soup!

http://learnfromyesterday.comCarrots and celery are wonderful vegetables that are full of great nutrients. They are both low in calories and add great flavor to any dish. In my lentil soup, I add three times or more the amount of carrots used in most recipes. With celery, I add two times or more the usual amount. As you can see, I favor the carrots, but I love the flavor carrots add to many recipes and especially, to soup. I, also, use organic vegetable broth in my lentil soup because I want it to be a true vegetarian soup. I think these things make my lentil soup tastier and heartier as well.

http://learnfromyesterday.comHearty Homemade Lentil Soup

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion chopped
  • 3 large carrots, peeled and sliced
  • 2 large celery stalks chopped
  • 2 garlic cloves chopped
  • 1 bay leaf
  • 1 teaspoon dried basil or 3 teaspoons of fresh basil chopped
  • 1 (14.5 ounce) can organic diced tomatoes with juice
  • 2 cups dried lentils, picked over, rinsed, and drained
  • 8 cups organic vegetable broth plus 1 (14.5 ounce) can vegetable broth (fat-free chicken broth may be used, if preferred)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh spinach chopped
  • OPTIONAL: Sriracha hot chili sauce ( a drizzle per serving)



Heat olive oil in a large soup pot over medium heat. When the oil is heated, add the onion, carrots, celery, garlic, bay leaf, and basil. Saute this mixture for five to seven minutes. Then add the diced tomatoes, lentils, 8 cups of vegetable broth, and lemon juice. Stir this all together and bring to a boil. When this comes to a boil, lower the heat to simmer at medium-low to medium heat, cover the pot, and let it simmer for 40 minutes, while stirring once or twice, if needed.


After 40 minutes, remove the bay leaf and add the 1 (14.5 ounce) can vegetable broth or as much of it as needed, if the soup needs to be thinned out at this point. You will be simmering it again, so you don’t want it too thick at this point. I add the whole can of vegetable broth at this point. Then stir in the chopped spinach. Bring to low boil again, then lower the heat to simmer once again and simmer, while stirring occasionally, for another 15 to 20 minutes or until the soup is at your preferred consistency.

http://learnfromyesterday.comMy Hearty Homemade Lentil Soup is absolutely delicious and so healthy, you will want to make it often for your family. Great for lunch or dinner, serve this hearty soup with a crusty multigrain bread and side salad. I love adding a drizzle of sriracha hot chili sauce to spice it up a bit as well. Also, this soup pairs well with either a Pinot Noir or Chianti. However, you decide to serve this great soup, you will love it, so enjoy!

Good Morning Strawberry Mango Plus Smoothie

By Jodee Weiland

Getting up in the morning and grabbing a healthy smoothie is a great way to start your day! A smoothie, done right, can be a high-fiber breakfast, which can help you lose weight if that’s a personal goal. But even if you are not looking to lose weight, a healthy smoothie has all sorts of health benefits, like reducing the risk of heart disease. My Good Morning Strawberry Mango Plus Smoothie does all of that for you, and it tastes delicious as well!

http://learnfromyesterday.comIn my smoothie, I intentionally wanted to make sure I had at least 200 calories because anything less is not substantial enough to substitute for breakfast. Everyone needs fuel for their bodies to function properly. I wanted to make sure I had minerals and vitamins included, plus some protein and at least five grams of fiber. It was for these last two reasons, I included fruits, a vegetable, and almonds.

http://learnfromyesterday.comGood Morning Strawberry Mango Plus Smoothie 

  • 1 large carrot, peeled and cut up
  • 3/4 cup fresh strawberries
  • 3/4 cup fresh frozen mango, cut up
  • 6 whole almonds
  • 1/2 cup unsweetened almond milk
  • Optional: 1/2 teaspoon organic honey or more to taste, if preferred

http://learnfromyesterday.comBlend all of the above ingredients in a blender until smooth and creamy. I did not add honey, but for those who prefer a sweeter flavor, add the honey as well. Pour into a glass to serve. This recipe makes one serving.

http://learnfromyesterday.comMy Good Morning Strawberry Mango Plus Smoothie is a great way to start your day! This smoothie is both healthy and delicious, while giving you seven grams of fiber along with five grams of protein, as well as numerous other vitamins and minerals. This smoothie is 202 calories and has 0 trans fat, reducing the risk of heart disease. What a great way to start your day, especially if you want to lose weight. Make yourself a healthy smoothie that fuels your body wisely, and enjoy!

Get Back on Track Healthy Cabbage Soup

By Jodee Weiland

Years ago I made a great cabbage soup whenever I felt the need to eat a vegetarian meal…a meal that would be healthy and delicious! Sometimes when we travel, it’s hard to stay as healthy as we would like when eating out. Cabbage soup is my way of getting things back to where they need to be after traveling. I love cabbage, and there’s no doubt I love soup, but this cabbage soup has so much more value for me because it is one of the healthiest soups I make. My Get Back on Track Healthy Cabbage Soup is my version of the old Cabbage Soup Diet with some kick!

The old Cabbage Soup Diet had a day by day formula to follow for seven days. Since I’m not big on seven-day diets or any diets for that matter, I love the idea of cabbage soup, but done my way! For one thing, I believe that if you eat healthy most of the time and consistently, you will get to and maintain the appropriate weight for you. Of course, you may also have to work out, either walking, jogging, aerobics, or something, but keeping weight down can be achieved. If you eat right and exercise, you can be the weight that’s appropriate for your age and gender. But once in a while we get off track, like when we’re on vacation, and that’s the time to eat even healthier. That’s when I pull out my Get Back on Track Healthy Cabbage Soup!

Get Back on Track Healthy Cabbage Soup

  • 1  tablespoon extra-virgin olive oil
  • 1 cup celery, cleaned and sliced
  • 2 cups carrots, peeled and sliced
  • 2 small to medium yellow onions sliced
  • 2 small or 1 large garlic clove chopped
  • 5 fresh basil leaves, cleaned and chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1 cabbage head, cored and cut up
  • 2 – 14.5 ounce cans diced tomatoes with juice
  • 5 – 14.5 ounce cans chicken or vegetable fat-free broth
  • Fresh ground black pepper to taste
  • Hot sauce to taste (optional)

Heat olive oil in a large pot, and saute the celery, carrots, onions, garlic, basil leaves, and parsley until slightly cooked. Add the cut up cabbage to the pot and mix together. Then add the diced tomatoes with the juice, and the chicken or vegetable broth. Add ground black pepper to taste and if you choose to do so, add hot sauce to taste. With hot sauce, remember that it can always be added later to meet the preferences of all who are eating.

Bring the mixture to a low boil, and then cover the pot and lower the heat to simmer. Simmer for 40 to 45 minutes or until all vegetables are cooked. Once done, you are ready to serve the soup. NOTE: If you’re not using this soup to get back on track, you can add some peeled potatoes cut up or some rice.

My Get Back on Track Healthy Cabbage Soup is not only healthy, it is delicious as well. This is a great way to get back on track, and you will have enough for lunches or dinners within the next few days. This meal and some regular exercise should make it easy to get back on track. I like to have my soup at dinner with a nice Chianti, which I feel only serves to enhance the flavor, but with or without, you will find it satisfying and full of great flavor. For those who don’t need to get back on track, a nice multigrain loaf of crusty bread goes well with this soup. You may even want to add some grated Parmesan Reggiano cheese. However you choose to have it, you are going to love this soup, so enjoy!