Dine with Diana: Too Good To Be Healthy Veggie Quinoa

If you’re like me, you’re scrambling around this week trying to get the kids back to a respectable bedtime routine, trying to remember where you left off at work, unpacking from holiday trips, and just generally trying to keep your head screwed on.

Meanwhile, my kids will not stop asking for snacks and chocolate. Literally. They average about once an hour. In the morning they want a snack, not breakfast. And around 9am they start saying, “Can we please have chocolate now. We haven’t had any yet today!”

Now that they no longer get their way, they go into full tantrum mode in hopes of recreating the near free-reign eating they experienced during the break when grandparents, uncles and even laid back parents were caving in at every turn.

So now our challenge is to get us all back to eating normally again with a focus on nutritious and delicious meals. Oh yah, and you know me. Fast and easy are key.

Since we’ve all been eating hearty dishes with a lot of flavor and comfort to them over the holidays, I wanted to come up with something that would give our family the same comfort feelings without being full of fat and calories.

Hubs and I came up with this amazing Veggie Quinoa dish that can be used as a side, a full meal (don’t be afraid to add meat) or as Hubs did, as a bed for our roasted leg of lamb a few nights ago. Decadent for a post holiday meal, I know, but it really wasn’t heavy at all.

The flavors, nuttiness, textures and healthy-factor on this dish all add up to perfection for getting back on track at the dinner table this week.

Let me know how you serve it!



Too Good To Be Healthy Veggie Quinoa



  • 1 bag vegetable quinoa mix- I like Roland brand Garden
  • Yellow grape tomatoes cut in half
  • Toasted pine nuts
  • Golden raisins
  • Dried cranberries
  • Top with raw Brussels sprouts, trimmed, finely grated or shredded with a knife
    (amount of added ingredients is all to taste)


  1. Prepare the quinoa mix according to package instructions
  2. Toss in the yellow tomatoes, pine nuts, raisins, cranberries and mix
  3. Sprinkle top of each serving with the crispy raw Brussels sprouts

You can follow Totsy’s Chief Mom, Diana Heather on Twitter: @totsymom


“We’re Thankful!”

Happy Thanksgiving!  Totsy’s Chief Mom, Diana Heather, asks her two little girls, Khloe and Lola, what they’re thankful for and wish you and your family a happy and healthy Thanksgiving.

On the West Coast, Totsy Mom, Autumn Penaloza shares with us her Gratitude Board, which she proudly displays in her kitchen.  She talks about what’s on her board and what she is thankful for.  Watch more below on our special Totsy TV: Thanksgiving Edition.

You can check out these videos and more on our YouTube Channel.

Share with us what you’re thankful for in the comments below!


Dine with Diana: Fresh Summer Salad with Easy Canned Tuna

I am by no means the perfect magazine-type mom who crafts, has a perfectly decorated home and grows fresh veggies in the garden with her kids.  Except, I do have a garden with my girls now. Odd though it may seem. Even odder that anything at all even grew there.

But, miracle of all miracles, something did grow. Green and red and gorgeous and delicious and I’m a little bit obsessed with checking the progress of our garden, probably even more so than my kids.

So, here we are this year, with 3 types of lettuce, beans, cucumbers (big ones), 2 types of tomatoes and tons and tons of herbs. Anything you can imagine that will grow in the northeast summer.

Me? A vegetable garden? I know!

I didn’t even want to pick anything out of fear nothing would ever grow there again. But, alas, it is there to eat and if we don’t enjoy it, I guess Peter Rabbit will.

I’m not big on crazy cooking, so I had to figure out what to do with our nature’s bounty and a salad it was. And the only thing I did was add some canned tuna to the mix- and a little fresh grated parm and maybe some left over feta. My toddlers much this up as fast as I do and you can mix and match cheeses, nuts and dressings to your likings, but here’s what I like best.

You can do this too! Even without the garden. I promise.



Fresh Summer Salad with Easy Canned Tuna


  • Mixed field greens
  • Butter lettuce
  • Mint leaves
  • Basil
  • Tomatoes
  • Cucumbers
  • Large can of drained tuna in water (your fave kind and brand)
  • Fresh grated parmesan cheese
  • Cubed fresh feta cheese
  • Shelled pistachio nuts
  • Balsamic Vinegar
  • Olive Oil
  • Fresh squeezed lemon juice


  • Wash, chop, big bowl, mix, enjoy.

There is nothing better than a summer night, family and fresh grown vegetables. I never knew I was such a nature mamma, oh but I am!

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Dine with Diana: Frozen Fruit Kebabs

I’m becoming a Pinterest junkie. Recently I saw an awesome idea for bananas on a stick drizzled in just a little dark chocolate and then frozen! The idea can be found on weelicious – my favorite site for finding healthy and fun food ideas for kids and the whole family.

It got me thinking. Why not take this easy, fun, healthy and cool summer recipe one step further.

So, I decided to create my very own frozen fruit kebabs.

I hope you and your kids love them as much as my family does!




  • Kebab skewers
  • Strawberries
  • Blueberries
  • Bananas
  • Peaches
  • Dark chocolate melted
  • Marshmallows (optional)
  • Other fresh fruit or sneak in some veggies – but it has to be something that will taste good frozen and be sturdy enough to withstand being skewered. (can consider melon, pineapple and kiwi if in season)


  1. Cut bananas in large cubes, strawberries can be whole or halved depending on size and choice, peaches should be in large cubes and of course, blueberries should be left whole.
  2. Carefully skewer each piece of fruit with a kebab skewers alternating the fruits and marshmallows, just like you would with a grilled meat and vegetable kebab. If desired, drizzle with melted chocolate.
  3. Freeze for 4-6 hours or until frozen through.
  4. You can place the fruit kebabs on a parchment-lined baking sheet or place the skewers right-side up in a cup stuffed with foil – laying them on the baking sheet lined with parchment is probably the easiest and simplest way to store in the freezer.

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Cinco de Mayo is tomorrow and it’s a huge Mexican celebration!

This weekend I am at the Ritz-Carlton Key Biscayne working. I have the privilege of speaking at the Mom 2.0 Summit in which all the women I admire are attending.

In the spirit of Cinco de Mayo, picture me sitting at the Cantana poolside bar at the Ritz sipping my new favorite drink-Spicy Margarita!


  • 1.5 oz Tanteo Jalapeno tequila OR regular silver tequila with a slice of jalapeno in it
  •  3/4 oz of Triple Sec or Cointreau
  • 1 oz of freshly squeezed lime
  • 3/4 oz Grand Marnier (adds a little sweetness!)

Shake it all up and serve on the rocks with salt on the rim!

Happy Cinco de Mayo! ENJOY!



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Dine with Diana: Festive Peppermint Martini

‘Tis the season to be jolly! And being a mom, sometimes the best way to get jolly is with a good old drink! Sorry, but it’s true —for me at least.

So, in the spirit of giving, I’m giving you my favorite peppermint martini recipe today. Peppermint always makes me think of the holidays. Perfect for parties, impromptu gathering of neighbors or just the thing to enjoy with your partner after the kids are in bed and you finally put your feet up to relax and look at your perfectly lit (or in our case, not so perfectly lit) holiday tree!

Enjoy and remember —never drink and drive or drink and parent— the two don’t mix like vodka and peppermint schnapps do!



* Thanks to Colin Cowie for my favorite version.

Serves 2


  • 5 ounces high quality vodka (I love Kettle One, Ciroc or Absolute)
  • 2 ounces of white crème de menthe
  • 1/2 ounce of peppermint schnapps
  • Mini candy canes
  • Crushed peppermints


  1. Pour ingredients into a shaker filled with ice. Shake vigorously.
  2. Take each chilled martini glass and wet the rim with a little of the schnapps and dip the rim into the crushed peppermints.
  3. Strain the martini into a chilled martini glass and garnish each with a candy cane.

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Dine with Diana Friday: Bake With Your Kids and Share for Thanksgiving! Healthy Oatmeal Raisin Cookie Recipe

In the spirit of “thanks” and “giving” I started to think of ways to get my kids to understand the importance of showing the important people in our lives that we appreciate them. Sappy? Maybe- but delicious, too!

This year, get your kids involved in the giving by getting them to help stir, measure and scoop (but away from hot ovens and baking sheets, of course) as you bake delicious cookies to share!

  • Share time with your kids in the kitchen baking cookies.
  • Share the delicious results with your kids’ friends, neighbors and teachers to show appreciation.
  • Share with each other and enjoy some for yourselves.

It’s the perfect way to start out the Thanksgiving Holiday week!

Healthy Oatmeal Raisin Cookies*


  • 3/4 cup sugar
  • 2 Tablespoons margarine
  • 1 egg
  • 1/4 cup applesauce (healthier than oil)
  •  2 Tablespoons 1% lowfat milk (lower in fat than whole milk)
  • 1 cup whole wheat or white flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup + 2 Tablespoons quick rolled oats
  •  ½ cup raisins, dried cranberries or even chocolate chips


  1. Preheat oven to 350 degrees F and lightly grease cookie sheets.
  2.  In a large bowl, use an electric mixer on medium speed to mix sugar and margarine. Mix until well blended, about 3 minutes.
  3. Slowly add egg; mix on medium speed 1 minute. Gradually add applesauce and milk; mix on medium speed, 1 minute. Scrape sides of bowl.
  4.  In another bowl, combine flour, baking soda, and cinnamon. Slowly add to applesauce mixture; mix on low speed until blended, about 2 minutes. Add oats and blend 30 seconds on low speed. Scrape sides of bowl. Stir in raisins (or other fun add-ins).
  5.  Drop by teaspoonfuls onto cookie sheet, about 2 inches apart.
  6. Bake until lightly browned, about 13 to 15 minutes. Remove from baking sheet while still warm. Cool on wire rack.

* Thanks to MomsWhoThink for getting me thinking!

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