Author Archives: Donna Fasano

About Donna Fasano

USA TODAY BESTSELLING AUTHOR DONNA FASANO is a three-time winner of the HOLT Medallion, a CataRomance Reviewers Choice Award winner for Best Single Title, a Desert Rose Golden Quill Award finalist, a Golden Heart finalist, and a two-time winner of Best Romance of the Year given by BigAl's Books & Pals Review Blog. Her books have sold nearly 4 million copies worldwide and have been published in two dozen languages. Her books have made the Kindle Top 100 Paid List numerous times, climbing as high as #5. View website

White Bean Dip #Recipe

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White beans are a great way to get extra protein into your diet. They’re inexpensive and easy to use; just walk down the canned food section of your favorite grocery store. Better yet, buy a bag of dried cannellini beans – also known as white kidney beans – and cook them yourself! Here’s a recipe for White Bean Dip, using canned beans, that is delicious and very easy to make.

Beans are a great source of fiber. That’s important because most of us don’t get the recommended 25 to 38 grams of fiber each day. Fiber helps keep the body regular and seems to protect against heart disease, high cholesterol, high blood pressure, and digestive illness.

Bean Dip

White Bean Dip

Makes 2 servings ~ 277 calories per serving

Ingredients:

  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1/4 cup finely grated Parmesan cheese
  • 4 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Frank’s Hot Sauce, optional
  • 1 tablespoon fresh chives, minced

Directions:

  1. In the bowl of a mini food processor, combine the beans, Parmesan cheese, water, lemon juice, garlic, salt, pepper, and hot sauce. Pulse until smooth.
  2. Add the chives and pulse just enough to incorporate. (Feel free to use herb of your choice: thyme, basil, parsley, etc.)
  3. Transfer to a serving bowl. Serve with your choice: crackers, pretzel sticks, pita wedges, and/or raw vegetables. Refrigerate any leftovers.

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Wild Blueberry Smoothie #Recipe

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Delicious and filling, this blueberry smoothie breakfast keeps me satisfied until lunch. Try it!

Lots of studies have shown that wild grown blueberries are a very healthy fruit choice and one of the most nutritious foods you can buy. The antioxidant and anti-inflammatory components of these superfruits have been scientifically connected to heart health, brain health, gut health, cancer prevention, reduced risk of diabetes, and urinary tract health. Wild blueberries have high concentrations of an antioxidant called polyphenols (along with other plant-based foods like dried peppermint, cocoa powder, dark chocolate, black currants, and hazelnuts). Wild blueberries contain 30% less sugar than highbush blueberries. And did you know you can get 25% of the RDA of fiber just by eating 1 cup of of these little beauties? It’s true.

I buy my wild blueberries in the freezer section of my grocery store. Make sure the bag states “Wild Blueberries.” I love having these healthy and nutritious berries on hand whenever I want them.

Wild Blueberry Smoothie  

Blueberry Smoothie

Ingredients:

  • 1 cup frozen wild blueberries (do not thaw)
  • 3/4 cup vanilla flavored almond milk, unsweetened
  • 1/4 cup non-fat Greek yogurt
  • 1/2 cup organic baby kale or spinach
  • 1 tablespoon black Chia seeds

Place all ingredients in a blender (I have a Ninja Smoothie Maker) and blend until smooth.

Enjoy!

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Light And Lucious: Lemon and Blueberry by @Donna_Fasano

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There’s nothing more refreshing as a summer dessert than the combination of lemon and blueberry. This dessert is so easy, you won’t believe it. It’s so delicious, your family and friends will ask you to make it, again and again.

Lemon and Blueberry

I used a 7 inch by 11 inch clear glass dish in which to assemble my dessert because the graham crackers fit very nicely in the bottom. If you don’t have a dish this size, simply use whatever you have, snapping the graham crackers into pieces that will fit into the bottom for the “crust.”

Ingredients:
  • 2 boxes (2.9 oz) lemon “cook and serve” pudding
  • 2/3 cup sugar
  • 4 egg yolks
  • 2 teaspoons grated lemon peel (optional)
  • 4 cups water (divided)
  • 1 (8 oz) tub Cool Whip, thawed
  • 10 graham crackers
  • 1 pint fresh blueberries, rinsed and dried
Directions:
  1. In a saucepan, stir together the dry lemon pudding mix, sugar, egg yolks, lemon peel, and 1/2 cup water until smooth. Make sure all of the pudding mix is well-incorporated. Add the additional 3 1/2 cups water and stir to combine. Cook over medium heat, stirring constantly, until pudding comes to a boil and thickens. Set aside to cool.
  2. Add Cool Whip to the cooled pudding mixture and stir until thoroughly combined.
  3. Assemble your dessert: Line the bottom of a 7 inch x 11 inch oblong dish with 4 graham crackers. Top with half of the pudding, smoothing into an even layer. Top pudding with half of the blueberries. Add 4 more graham crackers, pressing down a bit so the crackers are in contact with the pudding. Layer on the remaining pudding and spread into an even layer. Top with remaining blueberries. Place remaining 2 graham crackers into a plastic baggie and crush into crumbs. Sprinkle crumbs evenly over the top of the pudding.
  4. Cover with plastic wrap and refrigerate for at least 2 hours to give the “crust” time to soften.
  5. To serve, cut chilled dessert into squares. Serves 8.

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My Husband’s Baked Oatmeal * Yum!

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Baked Oatmeal is delicious! My husband took over my kitchen yesterday and made this treat for me. It has just a touch of sweetness from the maple syrup and the raisins, and the melty chocolate chips make me want a second helping! This baked dish is best served warm. It is perfect for breakfast or brunch. And if a scoop of vanilla ice cream were added, it would make a wonderful dessert.

Baked Oatmeal

Bill’s Baked Oatmeal

Serves 6-8

For the batter:

  • 2 large very ripe bananas, mashed
  • 1 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 cups oats
  • 2 teaspoons baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup dark raisins

For decoration (optional):

  • 1 medium very ripe banana

Directions:

  1. Preheat oven to 375°F. Butter a 9-inch square baking pan.
  2. In a medium bowl, mix all ingredients until thoroughly incorporated.
  3. Pour batter into the pan and level with a spatula. Add some banana slices on top, if desired.
  4. Bake for 30 to 35 minutes or until top is slightly golden and edges have dried.

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