So simple and delicious. Avocado and pineapple combine together to make the perfect combo. Perfect post work out if you are looking for something to fill you up!
8 oz, boneless, cooked Chicken Breast
1/2 cup) Dole Crushed Pineapple
1 small Bell Peppers
1 Red Onion
1 cup Nonfat Plain Greek Yogurt
1 medium Roma Tomatoes
1 pocket bread Food For Life Baking Company Ezekiel 4:9 Prophet’s Pocket Bread
Directions: Bake lightly seasoned chicken on 375 for 15 minutes then chop it up. Chop tomato, avocado, onion, pepper, and pineapple. Mix all above ingredients with Greek yogurt and stuff pita.
1/2 pita is 250 calories. So if you eat both pita’s that’s 500 calories so we recommend eating 1/2 and wrapping up the other 1/2 for dinner later or lunch the next day. Handy to make a bunch of the chicken salad and then it’s ready to scoop in a pita at any given time of the day.
Description 40 calories 3g protein 3g of fat for 1
Even better than the original- these deviled eggs are perfect for anyone trying to eat clean and be healthy. These super delicious appetizers are low in carbs and high in protein. Perfect for a party! For those people on low cholesterol diets the filling is just as good without the yolks.
1/4 tsp Salt
1 tsp Tapatio Hot Sauce
6 teaspoon Dijon Mustard
12 hard boiled eggs
1. Peel your hard boiled eggs, then slice them in half the long-ways. Scrape out the yolks into a big mixing bowl.
2. Cut up your avocado and add it into the bowl with the yolks.
3. Add your hot sauce, mustard, and salt.
4. With a hand held mixer, blend all this good stuff together.
5. Once the avocado yolk mix is completely blended and smooth, turn off the mixer and scoop the mix and throw it in a plastic baggie and cut the tip off….to do the filling.
6. Pipe the egg mix into the egg white halves, being sure to overfill them a bit. Once you’re done, sprinkle with paprika.
7. Keep those puppies in the fridge, and maybe share them with some people that you like. :o)
5 slices of Peach
1/4 cup Fat Free Ricotta Cheese
1/4 tbsp Honey
1 slice Gluten free Ezekiel 4:9 Sesame Sprouted Whole Grain Bread
Toast ezikiel bread. Mix 2 tbsp of low fat ricotta cheese or farmers cheese with powdered stevia. Spread the cheese on bread and top with ripe peach slices. Broil on HI for about 2 minutes till cheese get melty and edges get slightly crusty. Drizzle with honey and enjoy warm or cold.
2 tsp. paprika
1 tsp. turmeric
1 tsp. cumin
1 tsp. ginger
1 tsp. coriander
1 tsp. cinnamon
1/2 tsp. cayenne pepper
1/4 tsp. cardamom
sea salt to taste
black pepper to taste
4 large carrots thinly sliced lengthwise
1 red onion thinly sliced
5 Tbsp. olive oil
1 cup quinoa
2 cups water
2 Tbsp. lemon juice
5 oz. arugula
1/2 tsp. lemon zest freshly grated
1 tsp. Dijon mustard
1/2 cup dried cranberries
2 Tbsp. parsley
Preheat the oven to 400. In a small bowl, whisk together the paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper, cardamom, 1 tsp salt, and 1 tsp black pepper. In a medium bowl, toss the carrots and the red onion with 2 tbsp of the olive oil. Add 1 tbsp of the spice mix and toss to coat. Spread the veggies on a rimmed baking sheet lined with parchment paper and roast for 20-25 minutes, stirring once, until tender.
In a medium saucepan, combine the quinoa, 2 cups water, and 2 tsp spice mix. Bring water to a boil, then cover and lower to a simmer for 15-20 minutes or until quinoa is tender. Uncover and fluff with a fork. Allow to cool.
In a small bowl, whisk the remaining 3 tbsp olive oil with the lemon juice, lemon zest, 1 tsp spice mix and dijon mustard, adding salt to taste. Toss the dressing with the quinoa, arugula, veggies, cranberries and parsley in a large bowl. Serve.
Makes: 16 bars
Hands-on time: 15 minutes
Total time: 40 minutes
Olive oil cooking spray or PAM
4 cups old-fashioned rolled oats
1 cup whole-wheat flour or flour of your choice
1 tsp ground cinnamon
1 egg plus 3 egg whites
1 cup unsweetened applesauce
3 tbsp raw honey
1 tsp pure vanilla extract
1/3 cup chopped dried apricots
1/3 cup dried blueberries
1/4 cup dried cranberries
1/4 cup raw unsalted slivered almonds
Preheat oven to 350˚F. Mist an 11 x 8-inch glass baking dish with cooking spray. In a large bowl, whisk oats, flour and cinnamon. In a medium bowl, whisk egg and egg whites. Whisk in applesauce, honey and vanilla until smooth. With a rubber spatula, fold into flour mixture until no white streaks remain. Fold in apricots, blueberries and cranberries. Transfer mixture to dish, spreading in an even layer. Sprinkle with almonds. Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted in center. Let cool completely in dish. Slice into 16 bars.
Nutrients per serving (2 x 2 1/2-inch bar): 168 cals, 2g fat, 4g fiber
Set it & Forget it! Tasty & Tender Chicken
3 Chicken Breast
2 tsp, Oregano
2 tsp Thyme
2 tsp Rosemary
1/4 medium Onion
1/4 cup Vegetable Broth
1 spray PAM
1 tsp Minced Garlic
Toss all ingredients in Slow cooker Cover & Set on Low for about 4-5 hours. This recipe is GREAT for mealprep! Set it and forget it – you have tender, juicy chicken ready for prepping (and full of FLAVOR)! Make enough for dinner and enough for lunch the following day. Preparation is key in your success!!
1/2 cup dry Quaker Old Fashioned Oats
2 tsp Cinnamon
1 oz Bananas
1 serving (serving = 5-8 drops) Liquid Stevia
8 oz Chobani 0% Plain Greek Yogurt
1. grind all oats into a flour
2. combine half of your banana (1 tbs), all greek yogurt and your oat flour until you can form a ball of dough in your hands
3. roll it out to a really long but not too broad rectangle
4. for the filling mix the rest of your banana (1 tbs) together with cinnamon and stevia to taste and add about 2 ts water to make it thinner
5. spread the filling on your dough
6. fold it legthwise and roll it up to a roll
7. bake it for about 20 minutes at 400 degrees F
Exotic tasting meal that really doesn’t take very long to make!This recipe makes 2 servings. 1 serving is 400calories 14g fat 35g carbs 40g protein
1 large bell pepper (chopped)
1/2 onion (chopped)
1 zucchini (chopped)
1 bag frozen cooked shrimp (12 oz)
1 mango (cubed)
1 Tbsp coconut oil
3 Tbsp unsweetened shredded coconut
1-2 Tsp siracha sauce
2 Tbsp minced garlic
Thaw shrimp. Heat coconut oil in a skillet. Add pepper, onion, and garlic and sautee until almost tender. Add in zucchini. Once vegetables are cooked, add in thawed shrimp and siracha sauce. A little while later add in mango and shredded coconut.
Serve when everything has been heated thoroughly. Make enough to take to work the next day for lunch.