Healthy eating should be enhancing our food, not about limiting it. I love food and all the different flavors, styles, and methods that different cultures bring to the table. Food should inspire happiness, create energy, and deliver comfort which is why I spend many hours in the kitchen putting together the BEST recipes that your tastebuds and waistline will love.
SUPER SKINNY "ROOT BEER FLOAT"
12oz bottle diet root beer
2 Tbsp half & half
Pour your favorite diet root beer into a tall frosty glass. Add a splash of half & half... tastes EXACLY like a classic root beer float!
(Serves 1) Nutrition Per serving:
CAL 40; FAT 3.4g; PRO 0.8 g; CARB 1g FIBER 0g
SUNNY SHRIMP SALAD LETTUCE WRAPS
1 lb. steamed peeled shrimp, chopped
1 cup matchstick-cut cucumber
1/2 cup matchstick-cut radishes
1/4 cup fresh mango, cubed
1/3 cup thinly sliced green onion
1/4 cup tub-style light cream cheese
2 Tbsp Mayo
1/4 cup 0% plain Greek yogurt
1/2 tsp garlic powder
1/4 tsp dried dill
1/4 tsp salt & pepper
8 large Bibb lettuce leaves
Combine onion, cream cheese, mayo, yogurt, garlic powder, dill, salt & pepper in a medium bowl; stir in shrimp.
Spoon 1/3 cup into the center of each lettuce leaf. Top evenly with the cucumber, raddish & mango.
(Serves 4) Nutrition Per serving:
CAL 200; FAT 6g; PRO 26g; CARB 6g; FIBER 1g.
WEIGHT LOSS MAGIC BREAKFAST MUFFINS
(I keep getting recipe requests for these little vegan beauties, so I'm keeping them up for one more month!)
5 cups oats
2 1/2 cups bananas (overripe)
5 Tbsp agave
2 1/3 cups water
1/4 cup coconut oil
2 1/2 tsp vanilla extract
2 Tbsp. chia seeds
2 cups chopped strawberries (fresh or frozen)
Preheat oven to 380 degrees F.
Mash bananas with a fork in a large mixing bowl.
Add next 6 ingredients and mix well.
Fold in strawberries (or any berry of choice.)
Line 24 muffin tins and distribute batter evenly. Bake for 24 minutes.
Store in fridge for 2 weeks of freshness.
Ways to Serve
Serve warm with a dollop of yogurt and extra sliced berries OR Serve cold. Grab and Go on the way out the door!
EASIEST PULLED CHICKEN TACOS EVER EVER EVER!
4 boneless, skinless chicken breasts
1 medium jar salsa
1 avocado, sliced
1large tomato, sliced
Place chicken in crockpot and top with salsa. Set crockpot on HIGH for 3 hours or LOW for 5 hours
Serve with small corn tortillas, and top with tomato and avocado.
Ways to Serve
Add as many fresh veggies as you wish, like lettuce, olives, onions, corn, peppers, etc.
BUILD YOUR OWN BAGEL
1/2 bagel per person
Ways to Serve- Get CREATIVE!
1 Tbsp. light cream cheese + 2 oz. lox + fresh dill
1 Tbsp. natural peanut butter + 2 Tbsp raisins
1 scrambled egg + 1 slice cheese
1 Tbsp 2% Greek yogurt + sliced strawberries
1 Tbsp. cottage cheese + 3 tomato slices + 2 slices avocado
COCONUT, VANILLA & ALMOND BUTTER SMOOTHIE
1 cup coconut milk
¼ cup almond butter
10 small dates
1 tsp vanilla paste, (or vanilla extract)
2 cups ice
1 Tbsp agave syrup
Put all ingredients in a high speed blender, except ice, and mix well.
Add ice, and blend until smooth.
MOTHERS DAY BREAKFAST QUICHE BITES
1 tablespoon olive oil
1/4 cup diced onion
1 cup baby spinach leaves, chopped
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
1/4 cup 1% milk
1/2 teaspoon salt &pepper
4 large eggs
Preheat oven to 350°
Coat 6 muffin cups with cooking spray.
Heat a medium nonstick skillet over medium-high heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 2 minutes, stirring constantly. Transfer spinach mixture to a small bowl; cool 3 minutes. Stir in cheese.
Combine milk, eggs, salt & pepper into medium bowl, stirring with a whisk until blended. Add spinach-cheese mixture.
Divide evenly among prepared muffin cups. Bake 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm