Quick & Simple Grilled Salmon – with a Sweet Glaze!

Quick & Simple Grilled Salmon - with a Sweet Glaze!

Quick & Simple Grilled Salmon – with a Sweet Glaze!

Ingredients:

5oz raw salmon fillet
1tbsp soy sauce
1tbsp water
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper

In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.

Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!

Advertisements

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!

Best breakfast EVER – just look at that amazing ooey, gooey chocolate!

2 slices of Mahler’s low carb/high protein Flax & Soy bread (my favorite)
12grams Better Body Foods PB Fit + 1.5tbsp water
1/2 banana – sliced
14grams Amber Lyn sugar free dark chocolate bites

Mix the powdered peanut butter with the 1.5tbsp of water and spread onto a piece of bread. Layer with the sliced banana and then the dark chocolate chunks. Top with the remaining slice of bread and press in a Panini maker (or between to heated skillets) until the chocolate is melted and bubbling!

Quick & Simple 175 calorie ‘Tropical’ stuffed French Toast! Who said eating low calorie had to suck?!

Quick & Simple 175 calorie 'Tropical' stuffed French Toast! Who said eating low calorie had to suck?!

Quick & Simple 175 calorie ‘Tropical’ stuffed French Toast! Who said eating low calorie had to suck?!

Ingredients:

2 slices Sara Lee 45 calorie wheat bread
70grams Dannon Light & Fit fat free vanilla greek yogurt
50grams fresh strawberries – cut up
1 egg white
1oz unsweetened vanilla almond milk
SPECIAL INGREDIENT – 1/4tsp Pineapple Coconut Dasani Flavor Enhancer Drops
1/4tsp cinnamon
1/4tsp Better Body Foods organic pure vanilla extract
1.5-2grams reduced fat shredded coconut (I got mine at Whole Foods)
1 packet of stevia

Mix the greek yogurt with the 1/4tsp Dasani drops & half of the shredded coconut – set aside.

In a small bowl whisk together the egg white, milk, cinnamon & vanilla. Dip each piece of bread in the egg mixture and cook over medium heat for 2-2:30 minutes per side. While the French toast is cooking, mix the strawberries together with a packet of stevia. Cut toast diagonally and layer with yogurt & cut up fresh strawberries. Top with the remaining shredded coconut!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.

Peanut Butter & Chocolate Frozen Cheesecake – single serving with only 115 calories!

Peanut Butter & Chocolate Frozen Cheesecake - single serving with only 115 calories!

Peanut Butter & Chocolate Frozen Cheesecake – single serving with only 115 calories!

Ingredients:

30grams fat free cream cheese
18grams fat free Cool Whip
1tsp Better Body Foods PB Fit powdered peanut butter
7grams Quaker Mini Chocolate Rice cakes
1/2tsp honey
1/2 packet of stevia
Sugar Free Chocolate sauce

In a small bowl mix together the cream cheese, cool whip, PB Fit & half a packet of stevia until smooth.

Break up the rice cakes into small pieces in another bowl and mix together with 1/2tsp of honey.

Depending on the shape that you would like you can make these 2 ways in a muffin tin.

The quickest way is to place the rice cake crumbles in the bottom of a muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.

To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

Sweet & Spicy Lime Chicken Skewers - Quick & Simple

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

It never ceases to AMAZE me what my 4 year old will eat. I thought for sure he would take one bite of these and say ‘too spicy mom’ but I was wrong, he LOVED them! Granted, his did not have any red pepper flakes on them but they still had the sriracha! Score 1 for mom 😉

Ingredients:

2 (6oz) chicken breasts
2tbsp soy sauce
1tbsp Better Body Foods Agave Nectar
1tsp Sriracha sauce
1tbsp fresh cilantro
1/2tsp olive oil
1/2tsp minced garlic
1 lime
Optional: Red pepper flakes

In a small bowl mix together the soy sauce, agave, sriracha, cilantro, olive oil, garlic and juice from one lime – reserve 1tbsp of marinade for basting later. Cut up the chicken into chunks and place in a zip lock bag. Pour the marinade into the bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread chicken chunks onto skewers and grill 6-8 minutes per side, or until chicken is cooked through. Serve with limes wedges & red pepper flakes!