• 2 Sweet Potatoes
  • Canola Oil
  • Cinnamon
  • Sea Salt (to taste)
  • Julienne Peeler
  • Frying pan


  1. Rinse and peel potatoes.
  2. Julianne potatoes.
  3. Sauté on medium heat with 1 tbs of canola oil
  4. Cook until crispy and sprinkle with cinnamon and a dash of sea salt.

2 servings






  • 4 ounce Goat Cheese Log
  • ¼ cup Whole Wheat Bread Crumbs
  • 1 Cage-Free Egg
  • Olive Oil Spray
  • Small Bowl
  • Baking Sheet


  1. Preheat oven to 350.
  2. Spray baking sheet with Olive Oil Spray.
  3. Crack and scramble egg in small bowl.
  4. Pour WW bread crumbs onto a clean flat surface.
  5. Slice off ¼ inch of goat cheese, dip in egg, and cover in WW bread crumbs. Goat cheese should be very cold!
  6. Place on baking sheet and repeat.
  7. Bake for 10-15 minutes.

2-3 servings


/home/wpcom/public_html/wp-content/blogs.dir/f50/39641228/files/2015/01/img_7472.jpgMeatloaf Cupcakes
•1 lb of Organic Lean Ground Turkey
•1tsp Mrs. Dash Garlic and Herb
•1 egg
•2 tbs of Red Onion
•¾ cup of grated Zucchini
•¼ cup grated Carrot
•2 tbs Parmesan Cheese
•2 tbs of Organic Ketchup

1. Preheat oven to 350 degrees.
2. Grate zucchini and carrot, and set aside with chopped onion. *make sure zucchini has been dried with paper towel to absorb moisture.
3. In a bowl combine meat, egg, Mrs. Dash, parmesan cheese, and ketchup. Mix with hands.
4. Fold vegetables into meatloaf.
5. Spray cupcake pan with olive oil. * If this is for a party, you may prefer to use tin liners.
6. Spoon meatloaf into individual cupcake tins about ¾ of a way high.
7. Bake for approximately 20 minutes.

Mashed Cauliflower Frosting
•½ head Cauliflower
•Organic Non-fat Milk
•Greek Yogurt Cream Cheese
•Kosher Salt/Fresh Ground Pepper
•1 tbs of Butter with Olive Oil
•Garlic Powder

1. Boil cauliflower until it falls apart when speared.
2. In a Magic Bullet or mini food processor combine cauliflower, a splash of non-fat milk, garlic powder, and 2 tbs of greek yogurt cream cheese.
3. Blend until a smooth “potato” paste forms.
4. Add salt and pepper (to taste)
5. Plop one tablespoon of mash on individual turkey meatloaf cupcakes. (If making these ahead of time or for meal prep, wait to add until just before consumption).

12 servings (2 cupcakes per serving)



•1/2 cup unsweetened Almond Milk
•1/3 cup Water
•1/4 cup Whole Wheat Flour
• 1/2 cup grinded Oats
•1/8 tsp Baking Powder
•1/8 tsp Cinnamon
•1 Egg White
•Natural Peanut Butter
•Olive Oil Spray

1. Combine flour, oats, milk, water, baking soda, cinnamon, and eggs in a magic bullet or mini food processor.
2. Let sit in fridge for an hour.
3. Spray small frying pan with Olive Oil and turn to medium low.
4. Pour thin layer of batter into pan.
5. Spray spatula with Olive Oil.
5. Once the crepe starts to bubble, flip and cook on the other side until lightly browned.
6. Repeat until batter is gone. Make sure to keep spraying pan and spatula!
7. Add 1tbs of peanut butter and sliced banana. Roll and enjoy!!

Makes 6-8 crepes




Turkey Burgers Ingredients:

  • 1 LB of lean ground turkey
  • onion powder
  • garlic powder
  • paprika
  • cumin
  • chili powder

Directions: Combine meat and 1/4 tsp of each seasoning in a large bowl. Form into 4-5 patties and grill until desired.

Chili Ingredients:

  • 24 ounce can of crushed tomatoes
  • minced garlic
  • 1 can of cannellini beans
  • 1 can of kidney beans
  • onion
  • 2 cups of water
  • paprika
  • cumin
  • chili powder
  • black pepper
  • EVOO
  • reduced fat mexican cheese mix


  1. Sautee 1/4-1/2 cup of onion and 1 tbs of EVOO until brown.
  2. Add 2 cups of water, tbs of garlic, and crushed tomatoes.
  3. Rinse and crush beans, then add to the pot, along with tsp of cumin, paprika, and black pepper. Add 2 tbs of chili powder,
  4. Bring to a boil and then let simmer on low for 25 minutes.

Chili Burger Directions:

Pour chili over burger and top with 2 tbs of cheese.



• 2 thin-sliced organic boneless chicken breasts
• 1/4 cup nonfat greek yogurt
•tbs of salt-free garlic and herb seasoning
•garlic powder (to taste)
•tbs of fresh grated parmesan cheese
•fresh homemade sauce (or an organic low sugar/low salt jar sauce)
• 1 slice of part-skim mozz (optional)

1. Preheat oven to 350.
2. Mix parmesan cheese and seasonings in a small bowl and pour onto a flat surface.
3. Coat chicken in non-fat greek yogurt and roll in seasonings.
4. Place on a nonstick baking pan and bake for approximately 12-15 minutes. After 8 minutes add 1/2 slice of part-skim mozz to each chicken breast.
5. Pour sauce over and indulge!

2 servings:)