Introducing Gourmet Fresh Fruit Club: Helping You Succeed in Fruit and Veggie Day!
In celebration of our new "Fruit and Veggie Day" program, I'd like to introduce you to Clubs of America Gourmet Fresh Fruit Club. Joining the club will make it so much easier for you to participate in the Fruit and Veggie Day program because each month you will receive five pounds of seasonal gourmet fruit delivered straight to your door.
The Gourmet Fresh Fruit Club offers perfect freshly harvested and handpicked fruit directly from the grower. Each 5-pound order includes succulent, ready-to-eat fruit bursting with flavor. Each month, Gourmet Fresh Fruit Club members receive two different kinds of fruit harvested by hand at the peak of the season.
Recognized as a prominent gift club specialist,Clubs of America has been in business since 1994. They know what it takes to satisfy their customers and go above to ensure members are completely satisfied with their product order.
Every Monthly Fruit Club order is backed by an ironclad 100-percent satisfaction guarantee. There are no subscription requirements. Club membership can run for the length of time you specify. Choose from one month to twelve month programs. Should you decide to order a one-year subscription, Clubs of America is currently offering an instant $25 savings.
In addition to receiving the world's finest gourmet fruit, members also receive Fruit Expeditions™, a monthly fruit club newsletter containing interesting facts on current selections, along with opportunities to stock up on your favorite varieties at discounted prices.
Fresh Fruit Club makes an excellent gift certain to be enjoyed by everyone who receives it. Currently, all orders include free shipping. If you are looking for high-quality, freshly picked gourmet fruit, join Clubs of America Monthly Fruit Club today. Both your wallet and your body will be glad you did!
Click on the banner below to place your Monthly Fruit Club order today!
P.S. Visit TheCheapGourmet.com each Friday to download your free "Fruit and Veggie Day" menu planner.
The past few weeks, I've been adding several updates to The Cheap Gourmet blog. Many of these changes have been behind-the-scenes, so I wanted to provide easy access links to help you locate the newly added sections.
First, The Cheap Gourmet has joined forces with Fatigue Be Gone to provide weekly "Fruit and Veggie Day" menu planners. Each Friday through the end of August, we will provide free menu planners consisting of fruit and veggie recipes. Learn more about this exciting (and free!) nutritional program and download the first issue of Fruit and Veggie Day Menu Planner via the "Fruit and Veggie Day" Announcement.
Second, I have added a new "Cooking Contests" section. This will be a work-in-progress and new contests will be added on a frequent basis. The contests are listed alphabetically by expiration date. I am a huge fan of cooking contests and want this section to be easy to navigate so you receive the fullest benefit. Any comments and feedback on the "Cooking Contests" section will be greatly appreciated.
Third, in case you missed it, Easy Bakeware is currently running an awesome special. EasyBakeware offers a wide range of baking and cooking items. Presently, they are offering FREE Bakeware. You can order one item for free, but need to pay the cost of shipping and handling. I ordered the red silicon mini muffing tin and the cost of shipping was $7.95. You can order as many items as you'd like. Upon checkout, Easy Bakeware deducts the cost of the most expensive item, which you will receive for free. Check out the Easy Bakeware post for further details.
Last, but not least, I am working on creating recipe categories. Many readers have commented it has become increasingly difficult for them to locate their favorite recipes and asked if I could arrange them by category. I am happy to accommodate your request and will be working on this throughout the month. At present, The Cheap Gourmet offers nearly 200 recipes, so this project might take a few weeks to complete.
As always, I appreciate your feedback and comments. My goal is to make The Cheap Gourmet your preferred cooking and bargain shopping website. If there is anything you would like to see more or less of, feel free to contact me via the "Contact Me" link or by posting a comment below.
Thank you for your patronage and I look forward to hearing from you soon!
I am excited to announce "Fruit and Veggie Day" ~ a fun way to improve your health. Fruit and Veggie Day is the brainchild of my friend and business associate, Viveca Stone-Berry. Viveca is the founder of FatigueBeGone.com and author of "Fatigue Be Gone Jumpstart Guide"; a step-by-step guide for easy transition into a healthy, energetic lifestyle.
Fruit and Veggie Day isn't some far-fetched diet plan where you are forced to eat nothing but kiwi or strawberries for a week. In fact, it isn't a diet at all. It is simply making a conscious decision to eat nothing but fruits and vegetables for an entire day once a week. Give it a try. You'll be amazed at the difference it makes!
An entire series of events surrounds Fruit and Veggie Day, which you can read about further down in this post if you would like. It's really a great story, but not everyone cares to hear the details. For those of you who like to cut to the chase, this section is for you.
Each Friday, The Cheap Gourmet and Fatigue Be Gone will publish a new Fruit and Veggie Menu Planner. This gives you time to shop over the weekend. On Monday, we commit to eating only fruit and vegetable dishes throughout the day.
We invite you to participate in this energizing nutritional experiment and interact with us. Share your fruit and veggie recipes. Ask questions. Offer feedback and suggestions. Share your results.
In reality, you can't get much cheaper than eating fruits and vegetables and they are far better for your body than fast food or processed garbage. Research shows eating a diet rich in fruits, vegetables and fiber offers a host of health benefits.
This experiment is presented compliments of The Cheap Gourmet and Fatigue Be Gone. There is no fee. We aren't charging for the menu plans. You don't have to interact if you don't want to, but we'd love it if you did.
Or, subscribe to The Cheap Gourmet RSS feed (upper right corner) or Viveca's newsletter. It's that simple.
Every week through the end of August we will publish menu plans consisting of two Breakfast, Lunch and Dinner recipes, plus six healthy snacks. Choose one recipe from each category and follow the plan outlined in the guide.
We hope you enjoy the recipes and reap an enormous boost in energy. Feel free to share the Fruit and Veggie menu planners with friends, family, co-workers and neighbors. We look forward to hearing from you and thank you for joining us in our journey toward vibrant health!
Viveca and I met in a health and wellness forum. We both suffered from similar ailments and were sick and tired of being sick and tired. In our quest to feel better we tried a myriad of products, remedies, alternative therapies and nutritional programs.
Viveca has recovered from adrenal fatigue; a little-known disorder that affects nearly 80-percent
of Americans. Throughout her quest to regain her energy, Viveca went to
various doctors and specialists and tried numerous prescription
medications, nutritional products, alternative therapies and altering
her diet. She shares her experiences, along with what worked and what
didn't in "Fatigue Be Gone Jumpstart Guide" ebook.
A few weeks ago, Viveca and I were conversing by phone and she told me that she and a friend visit local food markets each weekend to purchase their fruit and veggie day
menu items. There's nothing better than spending a few hours with a
good friend and discovering a plethora of fresh (and oftentimes
organic) fruits and veggies. If you would like to locate local Farmers Markets visit LocalHarvest.org.
Each Monday Viveca, her husband, Michael, and her friend eat nothing but fresh fruits and vegetables. They juice, create smoothies, make fruit salads, vegetable salads and even desserts! When
she told me this story, I wanted to join in the fun.
Although we live
in different states and can't shop together, we can offer support,
share recipes and feel great together. As we discussed inviting our
friends and family to join us, we were struck with the idea to share
our concept with readers of our blogs. After all, the more the merrier
We decided to offer complimentary Fruit and Veggie Day menu planners each week for the rest of the summer. Many of the recipes are extracted from "The Diva Diet"; a cookbook I wrote for people suffering from autoimmune disease.
If you're tired of feeling tired all the time, I HIGHLY recommend Viveca's guide. For less than $10 you can discover simple techniques to help determine if you are suffering from adrenal fatigue. Printable questionnaires can be filled out and provided to your doctor. She even reveals one simple home test that only requires a small glass of water and your spit. It's amazing what your spit can reveal about your health.
*This ebook is sold through Clickbank; the most trusted provider of information products. It's backed by a 30-day 100% money-back guarantee. You have nothing to lose, and a whole lot of energy to gain. I don't mean to come across sounding like a sales pitch. It's just that Viveca's book changed my life and helped me regain my energy. I'm excited to share it with others because it feels great to feel great!
In closing, we are excited to have you join us in Fruit and Veggie Day. If the mood strikes you, please Tweet us, or post a link to Facebook or Myspace, or Stumble us. Our goal is to help people feel better and have plenty of energy to enjoy life!
The first time someone mentioned mahi mahi fish tacos to me, I turned up my nose and thought they had lost their mind. Seriously, fish tacos? Yuck! But, was I ever wrong and I'm certainly glad I was "brave" enough to give them a try.
My first experience with Spicy Mahi Mahi Fish Tacos was at the Ale House over in Daytona Beach, Florida. I was about 3 weeks into recovery from having extensive dental work done and my diet was still limited to soft foods. The only thing that concerned me about the dish was it was served with a red cabbage slaw, but I figured I could scrape if off if my healing gums weren't ready for that much chomping.
It was in love at first bite. I vividly remember the experience because I consumed the entire meal. It was the first "real" food I had eaten in 21 days. I savored every bite and attempted to figure out what spices the Ale House used to create this masterpiece of a taco.
Although the following recipe isn't exactly the same, it has a fabulous kick from marinade which is offset by the mildness of the Iceberg lettuce. My husband doesn't like red cabbage, so we opted for green lettuce instead. Feel free to use either because they both taste great!
1/2 cup fresh Cilantro, chopped 3 Tablespoons Frank's Red Hot Sauce or Tabasco Sauce 1 teaspoon Kosher salt (or 1-2 teaspoons table salt) 1 Lime, juice only 1/4 wedge Iceberg Lettuce or Red Cabbage, shredded 1 medium Tomato, diced 1 cup Cheddar Cheese, shredded (optional) 1 Tablespoon Olive Oil 1 pound skinless Mahi Mahi fillet, cut into two 8-ounce fillets 8 small Flour Tortillas (or 4 large if you prefer to make these into burritos)
1. For marinade, combine cilantro, hot sauce, salt and lime juice in a medium bowl. 2. Add mahi mahi fillets to marinade and gently toss to cover. 3. Cover bowl with lid or plastic wrap and place in refrigerator for one hour. 4. After fish has marinated, preheat oven to 300-degrees Fahrenheit. 5. Wrap tortillas in foil and place in oven. 6. Add oil to 12-inch skillet and heat on medium setting until oil begins to slightly ripple. 7. Carefully add mahi mahi fillets and cook 4 to 5 minutes per side. 8. Transfer mahi mahi to a plate and separate fillets into bite-size pieces using a fork.
9. Remove tortilla shells from oven and unwrap.
10. Fill center of tortilla with mahi and top with lettuce, tomato and cheese.
11. Fold into a taco or wrap into a burrito and serve immediately.
Easy Bakeware is an online kitchen retailer with corporate headquarters located in West Hartford, CT. Easy Bakeware offers a full line of bakeware, cookware, entertaining necessities such as trays, platters and barware, coffeemakers and grinders, wine racks, kitchen carts and a wide range of tools including mixing bowls, strainers, colanders, cutting boards, cookbooks and BBQ tools.
Easy Bakeware is currently offering customers the opportunity to obtain any bakeware pan for free. You can try any of their silicon baking pans or burnless bakeware for the cost of shipping. Yesterday, I ordered the silicon mini muffin pan and the cost of shipping was $7.95. I don't know if you've ever priced silicon bakeware, but it is usually pretty expensive. The retail cost of the mini muffin pan is $19.95, so in actuality I received a 40-percent discount.
During the EasyBakeware campaign, you can order as many items as you like. Upon checkout, the MOST EXPENSIVE item you purchase will be deducted and you receive it for free! However, there is no obligation to purchase additional items. Simply click on the banner, choose your free gift and pay for shipping.
If you aren't familiar with silicon bakeware, all I can say is it is a must-have item. There is no need to grease the pan or use muffin tins. Simply pour the batter into the mold, bake, let cool, flip the pan over and poof - everything just slides right out!
This is an exceptional offer and one I hope you will take advantage of. Personally, I couldn't live without my silicon bakeware. It has saved me hours of frustration and scrubbing those little muffin tin holes. Don't you just hate that? There's nothing worse than having to scrape little pieces of burnt on muffins out of tiny little holes!
I don't know how long EasyBakeware will be extending this offer. If you want to try silicon or burnless bakeware, click on one of the banners and place your order. EasyBakeware is deemed an Equifax SecureSite, so you can submit your order worry-free!
When you receive your bakeware, please stop back by and let me know what you purchased and how you like it. I'd bet money that you will wonder how on earth you ever lived without this amazing product!
Don't delay! Go grab your free EasyBakeware pan and start baking!
Rock shrimp stuffed with asiago cheese and jalapenos is the perfect summertime food. This delightful seafood dish can be cooked on the grill, under the broiler, on a flat top griddle or in a skillet. Talk about versatile!
Rock shrimp stuffed with asiago cheese and jalapenos makes a great appetizer and is perfect for entertaining. It also makes a great entree and can be paired with red potatoes, corn on the cob, baked beans, potato salad, green beans, seasoned rice or anything else you enjoy combining with shrimp.
Rock shrimp are deep water crustaceans, harvested in 120 to 240 feet of water. They have a hard exoskelton and taste similar to lobster. When preparing this recipe, you will need to remove the shell by using a pair of sharp kitchen scissors to snip the back of the shell away from the body and tail. Rock shrimp have a sand vein which can be removed by rinsing under cold running water.
NOTE: Prior to preparing the rock shrimp recipe, place 12 toothpicks in a small container filled with water. Soaking the toothpicks prevents them from burning and makes them easier to remove when the shrimp is cooked.You can also use wooden or metal skewers if desired. Place 3 to 4 shrimp per skewer and cook as directed below.
ROCK SHRIMP STUFFED WITH ASIAGO CHEESE AND JALAPENOS
INGREDIENTS: 24 Rock Shrimp, peeled and deveined 8 ounces Asiago Cheese, shredded 1 medium Jalapeno Pepper, seeds removed and minced 12 slices Bacon
1. Place 12 toothpicks or wooden skewers in a container filled halfway with water. 2. Wash shrimp in cold running water. Remove shell and butterfly shrimp by cutting lengthwise along the back, leaving tail section intact. Be careful not to cut all the way through. Pat dry with paper towel. 3. Finely grate asiago cheese. 4. Mince jalapeno pepper and mix with cheese.
5. Cut bacon slices in half. 6. Stuff each shrimp with 1 teaspoon of cheese mixture.
7. Wrap each shrimp with 1/2 slice of bacon and secure with toothpick or place on skewer.
8. Place shrimp on a broiler pan or grill and cook until bacon begins to crisp; about 4 minutes. 9. Turn shrimp and cook until bacon is done; about 4 minutes. 10. Transfer to plate and serve immediately.