Beachbody 7-Layer Dip
Ingredients:
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
Preparation:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
Shakeology Ice Cream
Ok... so who doesn't like ice cream?... Right! Everyone loves it! I found a recipe that not only allows me to indulge a bit, but its healthy for me!
You may be curious about Shakeology.. and I don't blame you! I was the same way. And to be honest.. I wouldn't stamp my name on something that I absolutely did not believe in. Take a look at all the AMAZING benefits of it!
So you can imagine my excitement when I discovered this GEM recipe! I tweeked it and found the BEST alternative to Chocolate Ice Cream that is absolutely GUILT FREE!! Who doesn't want to that?
Chocolate Shakeology Ice Cream Recipe
- Ingredients
- 6 ice cubes
- 1 scoop of Chocolate Shakeology
- 2 cups of almond or coconut milk
- 1 cup Greek Yogurt plain
- 1 tablespoon Coconut Oil (melted)
- 1 tablespoon of peanut butter or almond butter (optional)
- Directions
- 1. Mix all ingredients thoroughly together in a blender.
- 2. Pour into a bowl, dish, or mold, and cover tightly.
- 3. Place into the freezer for two hours.
- 4. Serve and garnish with fresh fruit, nuts, or a tablespoon of dark chocolate chips.
Low-Carb Cauliflower Pizza Crust
I've been following the 21 Day Fix program and really focusing on the nutrition part. Typically, I don't encounter any issues, but to be honest.. I feel like I'm getting bored with some of the meals I've been making.. I mean really.. how many times can you chicken and steamed veggies.
Not to mention.. planning out the containers!
BUT.. and I stress.. I really LOVE the program and the results I'm seeing!
So.. what do you do when you've used up all your Yellow containers and you have to prepare dinner for the family.. and they are screaming for a Pizza night?!
I actually found some recipes on cauliflower Pizza crust.. and decided to add some extras!
Hope you enjoy it as much as we did!!
Beachbody 7-Layer Dip
Ingredients:
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
2 medium ripe avocados
2 Tbsp. fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt
2 tsp. all-natural taco seasoning, no salt added
1 (15-oz) can nonfat refried beans, warm
4 medium tomatoes, chopped
1 yellow pepper, chopped
1 bunch green onions, ends trimmed, sliced thin
2 Tbsp. shredded cheddar (or pepper jack) cheese (½ oz)
Preparation:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt and taco seasoning in a medium bowl; mix well. Set aside.
4. Top serving platter with beans, avocado mixture, yogurt mixture, tomatoes, peppers, green onions, and cheese.
5. Serve with baked tortilla chips.
Shakeology Ice Cream
Ok... so who doesn't like ice cream?... Right! Everyone loves it! I found a recipe that not only allows me to indulge a bit, but its healthy for me!
You may be curious about Shakeology.. and I don't blame you! I was the same way. And to be honest.. I wouldn't stamp my name on something that I absolutely did not believe in. Take a look at all the AMAZING benefits of it!
So you can imagine my excitement when I discovered this GEM recipe! I tweeked it and found the BEST alternative to Chocolate Ice Cream that is absolutely GUILT FREE!! Who doesn't want to that?
Chocolate Shakeology Ice Cream Recipe
- Ingredients
- 6 ice cubes
- 1 scoop of Chocolate Shakeology
- 2 cups of almond or coconut milk
- 1 cup Greek Yogurt plain
- 1 tablespoon Coconut Oil (melted)
- 1 tablespoon of peanut butter or almond butter (optional)
- Directions
- 1. Mix all ingredients thoroughly together in a blender.
- 2. Pour into a bowl, dish, or mold, and cover tightly.
- 3. Place into the freezer for two hours.
- 4. Serve and garnish with fresh fruit, nuts, or a tablespoon of dark chocolate chips.
Low-Carb Cauliflower Pizza Crust
INGREDIENTS
Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cloves garlic, minced
Dried basil leaves, optional
Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cloves garlic, minced
Dried basil leaves, optional
DIRECTIONS
- Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
- Chop the cauliflower using a food processor (you could also use a grater but will take longer) until you have two and a half cups of cauliflower crumbles. Place in a large bowl and microwave for 2-3 minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, one half cup mozzarella, parmesan cheese, garlic, salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, and other ingredient of your choice. Top with basil. Bake in the oven until melted and bubbly, another 10 minutes.
- Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
- Chop the cauliflower using a food processor (you could also use a grater but will take longer) until you have two and a half cups of cauliflower crumbles. Place in a large bowl and microwave for 2-3 minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, one half cup mozzarella, parmesan cheese, garlic, salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, and other ingredient of your choice. Top with basil. Bake in the oven until melted and bubbly, another 10 minutes.
Clean Chocolate Brownies
Thanks to Oxygen Magazine for this Delicious Sweet Treat
http://www.oxygenmag.com/slideshow/9-clean-desserts/6/
Ingredients
- 1 square (7 g) dark chocolate
- 2 tbsp whole wheat pastry flour
- 1/4 tsp baking powder
- 2 tsp unsweetened cocoa powder
- Pinch sea salt
- 2 tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- 2 tsp applesauce 1 tsp honey
Instructions
- Preheat oven to 350 FF. Break up chocolate into small pieces. Set aside.
- Place dry ingredients, except chocolate pieces, in a large mixing bowl and mix.
- Add wet ingredients to bowl and mix to combine. Stir in chocolate pieces.
- Pour batter into a single-portion oven-proof loaf dish and bake 16 to 18 minutes. Serve.
Chicken Salad
Ingredients:
- 1 Whole Rotisserie Chicken shredded
- 2 celery stalks chopped
- 1 Green onion chopped
- 1/4 cup of slice almonds
- 1/2 cup of dried cranberries
- 3/4 cup of greek yogurt
- pinch of Himilayan pink salt
- garlic powder
- onion powder
- pepper
- Mrs Dash (I used the Table blend)
Directions
Add yogurt to bowl of shredded chicken. Then add celery, green onions, almonds, and seasonings (to your liking). Fold in. If you need it more moist, add more yogurt to soften consistency.
Fill your favorite pita bread.. I used a whole wheat pita and paired with a side of cucumbers!
BROCCOLI & BEEF
Ingredients:
- Angus Beef Sirloin Tips
- Broccoli
- Low Sodium Soy Sauce or BRAGGS Amino Acids
- 1 teaspoonCoconut Oil
- 1/4 teaspoon Fresh Ginger
- Garlic powder
- Onion powder
Directions
Slice beef into strips. Marinate with ginger, soy sauce (I prefer Braggs), garlic powder, and onion powder. In a saucepan, melt coconut oil and add beef. Cook until browned. Then add fresh broccoli.
BALSAMIC CHICKEN
Ingredients:
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1 clove garlic, minced
- 1 teaspoon dried Italian herb seasoning
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade.
Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutesSOUTHWEST MUFFIN BITES!!
- Wonton wrappers placed in muffin pans and toasted in the oven.
-Then place filling in and bake for 10 min.
-Filling: cooked ground turkey, onions jalapenos, tomatoes, black beans
-Topped with skim milk moz cheese, fresh green onions, and salsa
-Broccoli spears baked in oven with light olive oil, pepper, garlic powder, and sea salt
Parmesan Roasted Chickpea
Inspired by Woman’s Day magazine
Ingredients:
- 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinse
- 2 tablespoons olive oil
- juice from 1/2 a lemon (~ 1 1/2 tablespoons)
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan
Rinsed and drain your chickpeas, spread them out on a paper towel to dry. Allow to dry about 15 minutes. Preheat your oven to 400 degrees.
In a medium bowl, mix together olive oil, lemon juice, oregano, rosemary, garlic powder, salt, pepper, and parmesan until everything is well mixed. Add the chickpeas and gently stir to coat. You will probably have a few loose skins, just pick them off and discard.
Spread the chickpeas on a baking sheet. Make sure they aren’t too crowded; you don’t want any to overlap. Roast in the preheated oven until the chickpeas and dry and crisp, about 50-60 minutes. A few times during the roasting, open the oven and mix the ‘peas up a bit. The key is to roast them long enough so they get crispy, but not so long that they burn. Watch them closely once you hit the 50 minute mark so you can find your magic minute and have a nice, crispy, but not burnt result!
Crock-Pot Chicken Tacos
Ingredients for Tacos:
Non-stick Cooking Spray
4 Boneless Chicken Breasts
1 Jar (16 oz.) Salsa (Mild, Medium, or Hot- whatever you'd like)
Corn Tortillas
Topping Suggestions:
Cilantro, chopped
Lime, cut into quarters
Sour Cream or Lite Sour Cream
More Salsa
Avocado, halved and cubed
Tomatoes
Shredded Cheese
Instructions:
1. Set Crock-Pot to Low setting
2. Spray pot with non-stick cooking spray
3. Add chicken, placing evenly around the bottom of the pot.
4. Cover chicken with the salsa
5. Let that sucker cook for 6-7 hours on Low. Watch chicken carefully after this point, as chicken can over cook in a crock pot.
6. Check chicken to make sure internal temp. reads 165 degrees F, then shred chicken with two forks
7. Heat up tortillas, top with shredded chicken and toppings
8. Enjoy!
CHICKEN AND BARLEY SOUP
Ingredients:
1 Rotisserie chicken (shredded)
2 cups chopped celery
1 cup chopped carrots
1 cup frozen corn
3 roma tomatoes
1 1/2 cup barley
2 cups Chicken broth
4 cloves garlic chopped
1/2 cup chopped Onion
Himalayan Salt
Add chicken broth and water to pot and being to boil. Add celery, carrots, chicken, garlic, salt (to taste)and onions. Boil for 10-15 min. Add corn and tomatoes and boil for another 7 min. Finally add barley and boil until barley cooked through.
Zucchini Fries
Ingredients:
2 zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Vegetable cooking spray
Preparation
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.
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