Dinner at Mama's Fish House outside the small town of Paia, Maui. This is Opah, Mahi Mahi and Ahi Panang Curry.....Wild caught and the best fish dish I have ever had. Oh, and the view wasn't too shabby either!

Stretching: Who is it Good For? Absolutely Everyone

Arising out of bed every morning is challenging on cold, winter days. Stretching the body first thing can do wonders. Start by wiggling the toes, point and flex.

Then lengthen the legs and feel the muscles start to tingle. Reach arms toward the ceiling and shake the fingers. Circle a few times. Now on to the hips. Move hips side to side visualizing a clock teetering on the 3 o'clock and nine o'clock hand. Now shift

hips upward to twelve o'clock, tucking the tail bone then shift downward, placing weight

on the tailbone. Move in all directions.

Next, lying on back, raise knees to a tabletop position and bring arms out level with shoulders.

Bring knees over to right until knees hover close to ground. Turn head in the opposite position stretching the neck and finding distance between ear and shoulder. Bring knees back to center and try the other side.

Stand and reach down to the toes, keeping weight balanced on both feet. Roll back up.

Ready to start the day?

3 Tips for the Dieter

Dieting can be challenging. 3 tips to remember:

Find a diet that works for your body so you might need to experiment.

Write down everything eaten for 3 days and analyze your carbs, proteins and fats.

Be persistent. If one day goes bad, pick up up the momentum the next day but keep at it.

Be successful.

Tomatillo Halibut

I cam across the biggest tomatillos today at the market. Yep, big as my head! Well, not quite, but I knew then I had to come up with a juicy way to use them. I picked up about 7 of them, got home

and took off the outer peel. Tomatillos are always a bit sticky, so I washed them in cold

water and cut them in quarters. I added some garlic, chopped onion and a little jalapeno for a touch of spice, then a touch of agave stewing the concoction for an hour.

I marinated the halibut in some white wine for an hour with sea salt and course black pepper.

Put in in oven, covered with tomatillo sauce for about 40 minutes. All I can say is, "Delish!"

Plums, Plums and More Plums

So many plums, so little time.........my neighbor called me the other day and said she had

way too many plums on her tree, would I take a few off her hands? Or tree, I should say.

Of course I would and minutes later,I was on my way back home with huge bags of delicious mouth-watering Santa Rosa plums. But what's a girl to do with these succulent little globes?

Well, when the going gets plummy, why not try some salsa?

Plum Salsa

5 plums, pitted and chopped

1 jalapeno pepper, seeded and diced

1 Tbsp. agave nectar

1 tsp. sesame oil

1/2 red onion

1/2 tsp. ground ginger

Combine all ingredients in pan and cook over medium heat. Spoon over

favorite meat dish or eat by itself.

An Apple A Day: Easy When It's Blended

I concocted this refreshing beverage for starting my morning.

Cleansing, nutritious and refreshing on a hot day!

Apple Ginger Sparkle

3 Granny Smith apples, chopped

1/8 cup freshly grated ginger

juice from 1 lemon

12 ounces sparkling water

stevia for sweetness

Prepare the juice:

Juice the apples, along with lemon juice and ginger.

Add 1/4 of juice mixture to sparkling water.

Reserve the rest of juice for later use.

Peach Coconut Crumble

2 pounds peaches, sliced

1 tsp. organic vanilla

1/4 tsp. almond extract

3/4 cup whole wheat flour

1/4 cup organic brown sugar

1/2 cup almonds

1/3 cup shredded organic coconut

1/4 tsp sea salt

1 stick organic butter, unsalted & cut into cubes, cold

Preheat at 325 degrees.

Toss peaches with extracts.

Pulse flour, sugars, almonds, coconut and salt in processor.

Add butter and pulse until clumpy.

Spread fruit in baking pan and sprinkle topping.

Bake 25-30 minutes.

Serve warm with favorite topping.

I discovered this tasty recipe from "Tastebud" magazine; Dolce Baking Company, Prairie Village, Ks.