Molten Lava Cake

These ooey gooey cakes are traditionally made with butter, whole eggs and white sugar. We’ve leaned up this version – without sacrificing taste – by using olive oil, egg whites and Sucanat, a minimally refined cane sugar.

Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 Tbsp unsweetened applesauce
• 3 Tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

ONE: Preheat oven to 400ºF. Lightly spray four 4-ounce custard cups or small ramekins with cooking spray. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.

TWO: In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth. Stir in flour and vanilla until flour is combined completely – do not overmix.

THREE: Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for nine minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired; serve warm.

FOUR: Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Calories: 250, Total Fat: 13 g, Sat. Fat: 2.5 g, Carbs: 32 g, Fiber: 5 g, Sugars: 17 g, Protein: 6 g, Sodium: 40 mg, Cholesterol: 32 mg

Apple Grilled Cheese

WITH GRAINY MUSTARD

The “white-bread-and-butter fried cheese sandwich” of years past is transformed with spelt bread, low-fat cheddar cheese, whole-grain mustard and thinly sliced tart apples. And while we may have updated this classic sandwich for modern and health-conscious tastes, we didn’t dare tamper with its trademark simple assembly or minimal ingredients. Five ingredients and 10 minutes is all you need to get our grilled cheese on the table!

Makes 2 Sandwiches. Hands-on time: 5 minutes. Total time: 10 minutes.

• 4 slices spelt bread or sprouted whole-grain bread
• 1 tsp olive oil
• 1 tsp whole-grain Dijon mustard
• 2 oz low-fat cheddar cheese, finely grated, divided
• 1/2 medium Granny Smith apple or other tart apple, halved, cored and thinly sliced lengthwise

TIP: Try to slice the apple as thinly as possible using a mandolin or sharp knife.

ONE: Lay bread out on clean work surface and lightly brush top side of each piece with oil. Turn 2 pieces of bread over and spread with mustard. Divide half of cheese between both mustard-covered slices, arranging cheese in a thin layer. Cover cheese with a layer of apples, dividing evenly between both slices, followed by remaining cheese. Top each with other half of bread, oiled-side-up, making 2 sandwiches.

TWO: Heat a nonstick skillet over medium-low heat. Place sandwiches in pan and cook until light golden brown on bottom. Flip, using a spatula, and continue to cook until cheese has melted and bread is golden brown on other side, about 6 minutes total. Cut sandwiches in half and serve.

OPTION: If you have a panini grill, try using it in lieu of the non-stick skillet for even easier no-flipping-required cooking.

Calories: 220, Total Fat: 7 g, Sat. Fat: 2 g, Carbs: 27 g, Fiber: 4 g, Sugars: 6 g, Protein: 14 g, Sodium: 450 mg, Cholesterol: 5 mg

Calories: 220, Total Fat: 7 g, Sat. Fat: 2 g, Carbs: 27 g, Fiber: 4 g, Sugars: 6 g, Protein: 14 g, Sodium: 450 mg, Cholesterol: 5 mg

Lemon Paprika Prawns with zucchini and couscous

WITH ZUCCHINI AND COUSCOUS

Paprika and lemon give this prawn dish a sweet, citrus flavor that screams of summer without added calories or fat. Best of all, you can have this scrumptious, yet lean, dinner on the table in 20 minutes flat!

Serves 4. Hands-on time: 20 minutes. Total time: 20 minutes.

• 1 cup whole-wheat couscous
• 1 lemon, halved, divided
• 1 lb large wild prawns, peeled and deveined, tails on
• 1 tsp paprika
• 2 baby zucchini, halved lengthwise and thinly sliced into half moons
• 1 Tbsp olive oil
• Sea salt and ground black pepper, to taste

ONE: Cook couscous according to package directions, fluff with a fork, cover and set aside.

TWO: Thinly slice half of lemon and place in a plastic resealable bag. Add prawns, oil, paprika, salt and pepper to bag and shake to combine.

THREE: Bring a quarter-cup water to a boil in a medium saucepan over high heat, add zucchini and steam until tender, two minutes.

FOUR: Heat a large skillet over medium-high heat. Pour prawn mixture excluding lemon slices into skillet, spread in a single layer and cook for two minutes per side until prawns start to curl. Add juice from remaining half of lemon and toss to combine.

FIVE: Mound couscous on a large serving platter, top with zucchini, prawns, lemon slices and any juices from pan. Serve immediately.

Calories: 324, Total Fat: 6 g, Sat. Fat: 0.8 g, Carbs: 38 g, Fiber: 7 g, Sugars: 3 g, Protein: 29.5 g, Sodium: 254 mg, Cholesterol: 172 mg

* (Per 4 oz prawns, 1/2 cup zucchini, 1/2 cup couscous)

Winter Wonderland Salad

Winter Wonderland Salad

As the days grow shorter, there's still plenty of delicious seasonal produce to enjoy. Check out this recipe that features late-season favorites like beets, cauliflower, and walnuts for a delicious, nutritious salad that's great any time of year (but especially now!).

• 2 oz. balsamic vinegar
• 1 Tbsp. whole-grain or coarse-grain mustard
• 4 oz. olive oil
• 2 tsp. freshly squeezed lemon juice
• 8 oz. mixed salad greens
• 2 Belgian endives, cut in 1/4-inch rounds
• 2 cups cauliflower florets
• 1 cup beets, thinly sliced (precooked or steamed)
• 1/4 cup chopped walnuts
• Salt and pepper (to taste)

Whisk vinegar, mustard, olive oil, and lemon juice to create dressing. Add pepper and a pinch of salt if desired. In a large salad bowl, combine salad greens, endive, cauliflower, beets, and walnuts. Pour dressing over salad a little bit at a time while tossing, being careful not to saturate salad with dressing. Serve immediately. Makes 8 servings.
Preparation Time: 20 minutes

Nutritional Information (per serving)
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
193	3 grams	6 grams	10 grams	16 grams	2 grams

Garlic Shrimp Too Good Shiratake Noodle

This is the quickest meal I have ever made! So tasty! I absolutely love the Shiratake Tofu  Noodles, they go good with anything and they are definitely guilt free. A whole 40 calories per packet! I usually find in the organic session of my grocery store! I have a picture of the package so you can see it!
This D'lish meal took me less than 10 minutes to prepare, you can't really go wrong!


Ingredients:

1 package of Tofu Shiratake Noodles drained
3oz shrimp
1 clove of garlic, minced.
1/2 tbsp olive oil
Salt/Pepper to taste

Directions:

In a medium frying pan combine oil and garlic, cooked it in medium heat until garlic is fragrant. Add noodles to the mixture and cook it for about 3/4 minutes stirring occasionally to break noodles, add salt and pepper to taste. Add shrimp to the mixture and cook till shrimp gets to a opaque pink color.  Enjoy =)

Nutritional facts: 180 calories, 7.5 gr of fat, 20 gr protein, 6 gr carbs

Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)

Breaded Tilapia with flax

Okay, this recipe turned out so good, it should be ilegal....lol. Seriously, Dani Spies overdone herself this time, so good, and quick! Yum =P My hubby was very impressed!

Breaded Tilapia (with Flax!)

Ingredients

¾-1 lb Tilapia fillets
¼ cup of whole-wheat breadcrumbs
2 tbsp of ground flax seeds
2 tbsp Parmesan cheese
1/2 tsp of garlic powder
½ tsp oregano
Salt and pepper to taste

Directions

Preheat the broiler.

Combine breadcrumbs, flax seeds, cheese, and spices in a bowl.

Season tilapia with salt and pepper before dipping into breadcrumb mixture, the fillets should be moist enough that the coating will adhere without having to dip them into any eggs first.

Place breaded fillets on a baking sheet that is covered with foil and has been lightly coated with cooking spray.

Pop under the broiler for about three minutes per side.  They go fast, so keep your eye on them!
Serves 4.

Nutritional Analysis

Calories: 163; Total Fat: 4.6g; Saturated Fat: 1g; Cholesterol: 52mg; Sodium: 211mg; Carbohydrate: 7.1g; Dietary Fiber: 1.2g; Sugars: 0.5g; Protein: 23.7g

Quinoa Raisin Muffin

I know sometimes it gets really hard to eat breakfast, or just a quick snack. That's why this recipe ROCKS! You can make it on the weekend, leave some out and freeze the rest. That's what I do, and when I'm in the run and have no time to prep anything, I just take one of these with me! Very tasty! Got this recipe from kitchen diva, DaniSpies. (her picture turned out much better)

Quinoa Raisin Muffins

Ingredients

2 cups of cooked quinoa
¼ canola oil
2 cups of white whole wheat flour
½-3/4 cup brown sugar
1 ½ tsp baking powder
1 tsp salt
1/3 cup raisins
¾ cup organic skim milk
1 large egg
1 tsp vanilla Makes 12 muffins.

Directions

Pre-heat oven to 350.

Combine oil, brown sugar, milk, egg, and vanilla in a large bowl.

In a separate bowl combine flour, baking powder and salt.  Stir dry mixture into wet mixture and combine well.
Stir in quinoa and raisins and divide amongst 12 muffins tins that have been sprayed with cooking spay.

Cook for 25-30 minutes.

Nutritional Analysis

Serving Size: 1 muffin Calories: 206; Fat: 6.1g; Sat. Fat: .5g; Carbs: 34.5g; Fiber: 3g; Protein: 5.2g; Sugars: 11.6g

Better for you Jambalaya

	HG's Pow! Sock! Bam! Jambalaya
	Have a Rice Day!
	Quit rubbing your eyes and pinching yourselves, people -- YES, we've made a calorie-friendly jambalaya! If it's spicy, sausage-packed comfort food you crave, you'll wanna save this recipe... Ingredients: 6 oz. (about 2 links) fully cooked chicken sausage, sliced into coins One 14.5-oz. can fire-roasted diced tomatoes (not drained) 1 onion, chopped 1 green bell pepper, seeded, chopped 1 cup chopped celery 1 cup low-sodium fat-free chicken broth 1/2 cup uncooked brown rice 1 tbsp. chopped garlic 1 tsp. Cajun seasoning 1/2 tsp. hot sauce, or more to taste 1/4 tsp. dried oregano 1/4 tsp. dried thyme 6 oz. raw shrimp, tails removed, deveined, chopped Optional: salt and black pepper Directions: Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes. If you like, season to taste with salt, black pepper, and additional hot sauce. Serve and enjoy!!! MAKES 4 SERVINGS
	Serving Size: 1 1/2 cups Calories: 256 Fat: 5.5g Sodium: 688mg Carbs: 30.5g Fiber: 3.5g Sugars: 6.5g Protein: 20g

Quinoa Stuffed Turkey Breast

I can't believe it's not potato pie

Still researching some better for you classic Thanksgiving recipes, this one came from Hungry girl, and it tastes really good. I know that the marshmallows are not part of the "clean eating" so you could exclude them, but they do add a great taste and it's a small amount! I hope you enjoy!

	HG’s I Can't Believe It's Not Sweet Potato Pie
	Get Squashed!
	This one's an instant classic, people.  We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic.  And it tastes EXACTLY like the real thing (yes, EXACTLY).  Now THAT'S something to be thankful for!  Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. Ingredients:  1 large butternut squash (large enough to yield 2 cups mashed flesh) 1/2 cup egg substitute 1/3 cup light vanilla soymilk  1/3 cup sugar-free maple syrup 1 tsp. cinnamon 1/4 cup SPLENDA; Granular 1 tsp. vanilla extract 2/3 cup miniature marshmallows Directions: Preheat oven to 350 degrees.  Peel squash and cut into large chunks (removing seeds).  Fill a large, microwave-safe dish with a half an inch of water.  Place squash into dish and cover with plastic wrap.  Microwave for approximately 8 minutes (and drain).  Squash should be tender enough to mash, but not fully cooked.  With a potato masher, food processor or fork, mash squash.  Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.  Add all ingredients except for marshmallows.  Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.  Allow to cook for 45 – 50 minutes.  Remove from oven, and disperse marshmallows over top of pie.  Return to oven for 5 minutes, until marshmallows begin to brown.  Allow to cool.  Serves 4.
	Serving Size: 1/4 recipe; approx. 2/3 cup Calories: 110 Fat: <0.5g Sodium: 115mg Carbs: 25g Fiber: 1.5g Sugars: 7.5g Protein: 5g *2 Points

Wayne's Pumpkin Smash

This is a GREAT recipe for Thanksgiving! You could use this instead of the traditional pumpkin pie. And the best part it is D'lish! Enjoy it! 

Wayne's Pumpkin Smash
PER SERVING (1 piece, 1/9th of recipe): 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein




Ingredients:One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees.
Combine all ingredients in a bowl, and mix thoroughly.
Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.
Serve and enjoy!
MAKES 9 SERVINGS
There it is -- hope you love it! BTW, store leftovers in the fridge... if you have any!

Curtis Stone's Dessert Recipes

This one is from episode of the biggest loser! Under 100 calorie cupcakes, and it is a clean recipe! yumoooo! Enjoy it!

Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Method

• Preheat the oven to 325F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temp.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Feel Good Chocolate Truffle

Ok folks, this recipe is a must, specially for the ones with a sweet tooth! I LOVE it! And the best thing of all, it's healthy, it's clean and it tastes great! I got this one from my buddy Danispies, she rocks! Here we go;

Ingredients

½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa

Directions

Place unsweetened cocoa powder in a shallow bowl and set aside.

Combine prunes and dates in a food processor and process until finely chopped.  Add almond butter, agave nectar, and cacao powder.  Transfer to a bowl and mix in coconut by hand.

Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball.  Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge.  Refrigerate until firm and enjoy!
*If you do not have cacao powder on hand, don't worry!  You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!
Makes 12 truffles.
PS: courtesy of DaniSpies

Nutritional Analysis

Calories: 89; Total Fat: 3.8; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 13g; Dietary Fiber: 1.6g; Sugars: 7.5g; Protein: 1.7g

How to Make Egg Drop Soup

I had to post this! I love egg drop soup, it's my all time favorite and it settles my stomach when I'm feeling yuckie! I tryed this recipe today and it turned out AWESOME! I did put 3 eggs instead of one!
I hope you folks enjoy!

Rawsome Caramel Apples

I stumbled on this naturalistic site, and fell in love! This recipe has no processed sugar and it tastes delicious! No need to feel deprived if you're dieting, there are always alternatives! Enjoy it!

Rawsome Caramel Apples!
6 organic apples
2 cups dates soaked in 1 cup water, and mashed down
2 tablespoons raw tahini
1 teaspoon vanilla extract
1 tiny pinch Celtic salt
2 cups walnuts, almonds, hazelnuts or other nut of your choice
Pulse the nuts in a food processor and transfer to a bowl.
Poke a chopstick through 6 apples.
In a food processor, blend till smooth, the soaked dates, vanilla and salt.
Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy this October delight!


Read more: http://www.care2.com/greenliving/healthy-caramel-apples.html?page=2#ixzz124vYEuJn

Bison Taco Bowl

I know I haven't been posting a lot. Things happen and you get caught up in so many tasks that it slips your mind... Well I found the so famous.....(drum roll).... "to do list". Don't laugh, I always want to accomplish so many things but without any planning, I end up not getting more than half done!

Well this recipe in particular, is an all time FAVORITE, at my house! My husband licks his whiskers...lol! It's easy and delish! I got this recipe from Danispies site, she is great!

Ingredients:

1lb ground bison

1 tsp olive oil

2 bell peppers ( I use 1 red and 1 yellow), chopped

1/2 onion, chopped

3 cloves of garlic, minced

3 tbsp of taco seasoning

1/2 cup low sodium beef broth

8.75oz can of kidney beans, drained and rinsed.

Salt and pepper to taste

Directions

Heat a large non-stick sauté pan over medium high heat.  Add ground bison into the dry pan and using a wooden or rubber spatula break the meat apart.  Cook for a couple of minutes or until the meat is no longer pink and then push the meat over to one side of the pan.

Add one teaspoon of olive oil to the empty half of the pan and then add in the peppers, onion, garlic and a pinch of salt.  Allow the veggies to cook until they are tender, about five minutes, and then combine the meat and the veggies together.

Stir in the taco seasoning trying to ensure an even coating over the meat veggie mixture. 

Stir in broth and beans and allow to cook until the broth has evaporated and the beans are heated through (about five minutes or so).

Time to build your bowl!  Put a half-cup of brown rice in the bottom of your serving bowl.  Top with a small handful of romaine, a heaping tbsp of cheese, and one cup of the bison-taco mixture.  Sprinkle with chopped tomatoes and enjoy!

Serves 6.
PS: Courtesy of DaniSpies

Nutritional Analysis

Calories: 330; Total Fat: 10.1g; Saturated Fat: 4.9; Cholesterol: 65mg; Sodium: 584mg; Carbohydrate: 31g; Dietary Fiber: 4.8; Sugars: 2; Protein: 31.4g

Clean Butternut Squash Chilli w/ Kale

Ok, so today was a really chilli day, and it definetely felt like a soup kind of day, looking around for a good recipe, I came across this one. And it turned out GREAT!
I think the only thing I'd do different, I would add bison grounded meat to it. It did taste great as is, but I am going to try some meat next time for sure! So without any further due, here we go:

Ingredients:
1 large onion chopped
4 cloves of garlic, chopped/crushed
2 bell pepper (1 red 1 green)
1 jalapeno diced
4 cups butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (black, pinto and kidney)
1 tbsp of curry powder
2 tbsp of chilli powder
1 tbsp of cumin
1 15oz can diced tomato
4 cups of veggie broth
1 bunch of kale chopped
2 tsp olive oil
salt and pepper to taste
1 lb bisson grounded beef
Makes 10 cups

Directions:

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add bison meat and cook, stirring occasionally until browned. Add squash, curry, chilli powder, and cumin and give everything a good stir.

Add beans, tomatoes and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 20 minutes.

Add kale to the pot slowly giving everything a good stir, cover for about 5 minutes or until it wilts down. Give everything one last stir....taste it.... does it need anything else? If not, Enjoy!

Nutritional info without bison:
Calories: 301, Total fat: 2.9, Saturated fat: 0.7, Carbohydrate: 57g, Fiber: 12.1 Protein: 15.7

Nutritional info with bison:
Calories: 377, Total fat: 7.3, Carbohydrate: 57g, Fiber: 12,1, Protein: 23,7

D'lish Alfredo Sauce

 Ok, this recipe is a must! usually when you get a good for you recipe of alfredo sauce, that's exactly how it tastes... like healthy alfredo sauce!
  Not this one, this one actually tastes really GOOD and it's a clean recipe too! I was pleasantly surprised! Without any further delay here it is!

Ingredients:

1 cup unsweetened original almond milk
2½ tsp arrowroot
2/3 cup grated parmesan cheese
3/4 cup greek yogurt
1/4 tsp nutmeg, ground
1/4 tsp ground white pepper
Makes 2 cups.

Instructions:
 In a medium saucepan, whisk together milk and arrowroot. Place over medium heat and cook, stirring, untill mixture comes to a simmer and thickens, about 3 minutes. Remove from heat and add cheese, whisking until melted. Whisk in yogurt, nutmeg and pepper. Cover and set aside. If necessary, re-warm over low heat before serving.

Nutritional per 1/3 cup serving: Calories:101; Total fat: 5g; Sat Fat: 2.5g; Carbs: 6g; Fiber: 0g, Sugars: 4.5g, Protein: 9.5g, Sodium: 267mg, Cholesterol: 15mg

Snapy Garlic Shrimp

This recipe, turned out so good! I was looking for something to make, that was great tasting, filling and also "take to work friendly" This worked out just great! I used the recipe with angel hair, but it could also be used  over rice, quinoa or a salad! Use your imagination! Here's what you'll need;

2lbs of shrimp (cleaned)

2 tbsp of  extra virgen olive oil

1/3 cup of lemon juice

3 cloves of garlic chopped

2 tsp paprika

1tsp red pepper flake

½ tsp salt

pinch of black pepper

¼ cup chopped fresh basil

Directions

In a medium pan add the olive oil and the garlic cook in low to medium heat for about a minute or two, add paprika, red pepper flake salt and pepper and stir mixture. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside. Add the basil and toss lightly.

Nutritional Info:

Calories: 220; Total fat: 9; Protein: 36; Fiber: 0.5

borrowed photo

Fetta/Basil Stuffed Chicken Breast

  

I was in the craving comfort food mode today, so I decided to experiment with something baked., so after going through a whole bunch of recipes I came out with this.. This recipe turned out yumielishous!!!!! I particularly served with green bean casserole which complemented perfectly! So here is what you're gonna need;

3 chicken breasts

2 egg whites

½ cup south west panko

½ cup white whole wheat flour

3 tbsp parm cheese           

     Stuffing

¼ cup fetta cheese

½ cup chopped fresh basil

¼ cup cooked quinoa

¼ cup quarted cherry tomatoes

Directions

Preheat oven to 350 F. Cut chicken breasts open, you can season them as you'd prefer, I used a spicy no salt added mix.

In a medium bowl combine the fetta cheese, the basil, the quinoa and the cherry tomatoes. Spread about 2 tbsp of mixture on each chicken breast, then roll them up and use toothpicks to secure them.

In separate bowls put flower, egg whites and in a third one combine panko crumbs and parm cheese. Roll each chicken breast, first in the flour, then in the egg whites, then in the panko/cheese mix.

Spray a rimmed baking sheet or you can also use aluminum foil, arrange chicken so pieces are not touching. Bake at 350F for about 30-40 mins. Chicken should be between 165-170F. Delish!!!!!

Nutritional info:

Calories: 255.5; Total fat: 5.2

A little bit of history...

   I'm not a writer, or a philosopher, and far from being perfect. I decided to start this blog  in an attempt to be healthier, but not just for a period of time.... Yeah I'm the master of starting things and not finishing them up, from my kitchen "re-do" that started.... hummm let's see, about a year ago to every single diet I followed - and you better believe me when I say there has been hundreds.
   I think my first visit to a endocrinologist was at age 7, and after that nutritionists, and acupuncturists, and "miracle workers"..... I have done the lime juice diet, the USP diet, low fat diet, low carb diet, no eating after 5pm diet, weight watchers, liquid diet, starvation diet, only fruit diet, "spirit diet", soup diet.... I could go on, but what's the point, most of them did give me results, but after a while when I was done dieting, I was right back where I had started if not even further back...
   I realized that the problem was ME, yeah it had to be! I mean I hear about all these people going through a number of diets and changing their lives forever.... why in the heck that doesn't ever happen to me?!? I am the kind of person when it comes to eating and emotional I'm 8/80, hot or cold - it's either I'm in or really out! When in a diet if I cheat.... aw my... It's like guilt takes over, I feel like I just committed a murder, and guess where that leads me.... aw yeah to eat even more! It's a vicious cycle.... it's like you are your own worst enemy!
   Then you have people tell you...." Aw you worry too much, if you don't think about what you eat then that won't happen again"... Aw yes it DOES! Like mentioned before I started this battle at a young age, up and down... At the age of 15 I went on this crazy mesotherapy diet I lost about 90 pounds in a matter of 6 months, aw it was great, I was finally getting skinny.... who cares if the only thing I ate most days were 2 hot dogs no bun, a slice of white non fat cheese and black coffee with sweatner.... No way I was seeing results! Do I have to explain to you what happened to me once I was out of that diet?!? At the age of 22 I ballooned a record weight, I was unhappy and depressed, I couldn't see a way out...that's when I learned about gastric bypass, I've had at the time 2 or 3 people in the family that had went through it, and they looked great! As an arian I am, I didn't waste any time, I called thee doctor and made an appointment for that same day, and a process that usually takes about 8 to 12 months to happen took place in only 2 and a half.
   I was 275 pounds when I had that surgery done, a year after I went down to 175 and later on with weight watchers I got down to 148 which made me very happy since I'm 5'9. Well after about a year of weight watchers I just didn't have the will to follow the program anymore, so there again ups and downs.
   It seems it's even worst for me, when I'm going through stress, anxiety, changes....I eat myself fat! Well as of today, which I consider to be the worst shape I have been for the past 5 years, I decided I have to do something to change, the whole idea of a blog sounded really silly at first.... but then it made me think well, if you put it out there, you'll feel obligated to keep going. I'm not trying to become a super model or a stick, I just want balance, be able to eat healthy and exercise, while living my life!
   Last night I made the first smart choice in a good while, and that led me to eat well today and exercise, I'm getting this fitness program I want to do at home for a kick start, I know a lot of people who's done it and had great results, but I don't want to go crazy at that and then let go, I want to use it to get strong and then balance things out... I'll probably be starting the program in a couple of weeks, but like I said I have already started to live a healthier life style.
   I'll try my best to post all of  my victories and losses, since this is something I'm  really not used to do, I'm usually really good at sweeping it under the rug and leaving it for later...which is probably the reason why I am where I am in the first place...  Aw boy,I need some therapy! But that's another chapter :) - So as of today after a painful visit to my most feared enemy, "The Scale" I found out I weight 175lbs - it really hurts to see that number, but aw well that's reality biting me in the a**! My ultimate goal is 155lbs not that far-fetch! So buckle up and enjoy the ride.