JULIENNED SWEET POTATOES

Ingredients:

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

Directions:

  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

2015/01/img_0690.png

Advertisements

BAKED GOAT CHEESE BITES

YUM

Ingredients:

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

Directions:

  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

MAPLE BALSAMIC BRUSSEL SPROUTS WITH A KICK!

20131213-124555.jpg

Ingredients:
1 1/2 cups of Brussel Spouts (I used baby)
1 tbs of Balsamic Vinegar
1 tbs of Pure Maple Syrup
1 heaping tsp of Extra Virgin Olive Oil
Chili Mexican mix powder to taste

Directions:
Mix all the ingredients in a small bowl and bake on 350 degrees for 10-15 minutes.
I like mine a little crunchy so I usually go for the full 15!

Serves 1

 

PUMPKIN OATMEAL MUFFINS

I have been having a hard time digesting gluten lately so I decided to experiment with some flour free pumpkin muffins. I have to admit it was a fail the first few times, but I finally got it right and these are amazing!!!
20130825-104336.jpg
Pumpkin Oatmeal Muffins
Ingredients:
-1 1/2 cups of oats
-1/4 cup egg whites or egg beaters
-1/4 cup of plain nonfat greek yogurt
-1/4 cup veg oil or 1/2 cup applesauce
-nutmeg, cinnamon, ginger to taste (I like a lot!!)
-1 cup of pumpkin
-1/8 cup stevia
-tsp of baking soda
-tbs of baking powder

Directions:
1. Preheat the oven to 350.
2. Mix all the ingredients in a large bowl until they form a consistent mixture. (You can put the oats into a food processor but I didn’t.) I let mine sit for 10 minutes so that the oats absorbed the batter.
3. Place baking cups into regular sized cupcake tray cups and spoon 2 tbs sized spoonfuls into each cup.
4. Bake for 15-20 minutes. They are finished cooking when a toothpick or knife can be stuck in them and come out clean!
5. Consume 1 muffin with a complete protein (eggs) for a yummy fall breakfast!!

Serving size: 12

20130825-104323.jpg

GREEK YOGURT PUMPKIN SHAKE

20130820-164744.jpg

Just in time for fall!!! This shake is nutrient packed with 18g of protein and just 200-220 calories!!!

Mix the following ingredients in a blender until they form a smooth consistency:

Ingredients:
-4oz plain greek yogurt
-1 small frozen banana
-1/4 cup purred 100% pumpkin
-1/2 cup vanilla almond/soy milk
-1/2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp of ginger
-2 ice cubes

Optional- Add 2 tbs of light Cool Whip and sprinkle some extra cinnamon (fat burner). Enjoy!!!

Serving: 1

ROSEMARY CHICKEN ALFREDO

1) Preheat oven to 475.
2) Carefully jab a knife into the spaghetti squash, making sure to leave a generous amount of wholes to allow for the vegetable to steam.
3) Bake whole for 30 minutes then cut in half and out scoop seeds. Add 2 tsp of olive oil, garlic powder, and pepper to each half and bake face up for another 20-30 minutes.
4) In a pan sear, bake, or grill 1 chicken breast seasoned with garlic powder, rosemary, and pepper.
4) Scrape out one half (for 1 serving) and add one laughing cow light swiss wedge..mix and micro for 20 seconds to melt.
5) Slice chicken into strips and add to squash with a little parmesan (optional)!

20130711-212107.jpg