Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Frozen 'Nice Cream' Drumstick Bites - these are AMAZING with only 4 ingredients!

Frozen ‘Nice Cream’ Drumstick Bites – these are AMAZING with only 4 ingredients!

Ingredients:

2 frozen bananas
3tbsp unsweetened vanilla almond milk
Amber Lyn sugar free dark chocolate chunks
Chopped nuts
Silicone ice cube tray

Place the frozen bananas & milk in a blender/food processor and blend until creamy & smooth. Spoon/pour into a silicone ice cubes tray mold (I used a pastry bag to make it less messy!) and place back in the freezer for 2 hours. Once frozen, melt chocolate in a microwave safe dish for 1-1:30 minutes, stirring every 20 or so seconds until melted. Remove ‘nice cream’ from the molds and place on wax paper. Insert a toothpick into the top, dip in chocolate with the help of a spoon and sprinkle with nuts. Work quickly to do the remaining bites and the place them all back in the freezer for 30 minutes to set! I’m not sure exactly how many this would have made because I ate a bunch of the ‘nice cream’ before I even poured it into the molds!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

Zucchini noodles with Harissa, yellow pepper, tomatoes & an egg!

It felt like an ‘egg for lunch’ kind of day today! Zucchini noodles with Harissa, yellow pepper & tomatoes!

6oz zucchini noodles (made with my Paderno spiralizer, love it!)
1 large egg
1tbsp Mina spicy harissa
1.5oz chopped yellow pepper
6 cherry tomatoes – halved
1tsp Paleo Butter
1tsp diced yellow onion
1/4tsp minced garlic
Salt/Pepper
Flat leaf parsley – chopped

Place 1tsp of Paleo Butter in a small skillet over medium-low/medium heat. Once the butter is hot, add in garlic and yellow onion. Cook for about 30-60 seconds and then add in the harissa, cherry tomatoes & yellow pepper. Continue to cook for another minute or so and then add the zucchini noodles into the pan, lightly season with salt & pepper. Stir the noodles until fully coated in the sauce. Make a ‘nest’ in the noodles and then crack the egg into it. Cover and cook until the egg white is fully set, roughly 5-6 minutes. Top with fresh ground pepper & chopped parsley.

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Grilled Peaches with Goat Cheese, Honey & Cinnamon!

Ingredients:

1 peach
1oz goat cheese
1 packet stevia
Honey/Cinnamon

Preheat grill to medium-high heat. Halve the peach and remove pit. Sprinkle the tops of peach with stevia and grill for 15 minutes or until the peach has softened. Top with the goat cheese, drizzle with honey & sprinkle on some cinnamon!

Kiwi & Cantaloupe PROTEIN Smoothie!

Kiwi & Cantaloupe PROTEIN Smoothie!

Kiwi & Cantaloupe PROTEIN Smoothie!

Ingredients:

1 scoop Plant Fusion Vanilla protein powder
1cup orange juice
1/4 a whole cantaloupe (I cut mine up and froze it the night before)
2 kiwis
1/2 frozen banana
1tsp Pineapple Coconut Dasani Water flavor enhancer drops (could sub lemon/lime juice)
1 stevia packet

Blend everything together in a blender & enjoy!

I use a Ninja Blender for all of my smoothies & I am extremely happy with it!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Quick & Simple Balsamic Shrimp & Strawberry Salad!

Ingredients:
5 raw shrimp
2 sliced strawberries
14grams pecans
1/2tbsp olive oil
1tsp balsamic vinegar
1/2tsp honey
1/8-1/4tsp minced garlic
Salt
Balsamic glaze or balsamic reduction
Bowl of spring mix

Peel and devein the shrimp and rinse in cool water. In a small bowl mix together the olive oil, balsamic vinegar, honey & minced garlic – set aside. Slice up the strawberries and layer in a bowl with the spring mix and pecans (toasting them is optional). Heat a small skillet over medium heat. Lightly salt the shrimp and once the pan is hot add in the sauce mixture and then the shrimp. Cook each side until it turns pink – be careful because they cook QUICKLY! Add shrimp to premade salad and drizzle with balsamic glaze.

Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Serves 2

Marinade:
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp oregano
1tsp minced garlic
1/2tsp paprika
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon

Chicken:
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/2 zucchini
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Salt/Pepper
Flat leaf parsley

In a small bowl mix together all of the marinade ingredients and set aside.

Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.

Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.

Mango & Berry PROTEIN Smoothie!

Mango & Berry PROTEIN Smoothie!

Mango & Berry PROTEIN Smoothie!

Mango Layer
15grams Plant Fusion vanilla protein powder
1/2 frozen banana
1/2 fresh mango
1/2cup of orange juice
1/4cup fat free vanilla greek yogurt
1/2packet stevia
Optional: 1/8tsp xanthan gum

Berry Layer:
15grams Plant Fusion vanilla protein powder
1 cup frozen strawberries
1/2cup fresh raspberries
1/2cup unsweetened vanilla almond milk
1/4cup fat free vanilla greek yogurt
1/2 packet stevia
Optional: 1/8tsp xanthan gum

Blend all of the berry ingredients together and pour into a glass. Rinse out blender & blend together all of the mango ingredients. Pour mango smoothie on top of the berry layer & enjoy!

I use a Ninja Blender for all of my smoothies & I am extremely happy with it!

No avocado Guacamole – Edamame Dip! Huge fat reduction with this tasty swap!

No avocado Guacamole - Edamame Dip! Huge fat reduction with this tasty swap!

No avocado Guacamole – Edamame Dip! Huge fat reduction with this tasty swap!

It pairs perfectly with these black bean Beanitos chips!

2cups frozen shelled edamame
1cup (225grams) silken tofu
1/4 cup fresh cilantro
25grams diced red onion
3tbsp lemon juice
1tbsp sesame oil
1tsp minced garlic
1tsp sea salt
1tsp fresh ground pepper
1/4tsp ground cumin
1/4tsp sriracha
1 packet of stevia
Black bean Beanitos chips for serving

Drain tofu and lightly towel off with a paper towel. Place on a few dry paper towels and set aside. Place frozen edamame in a microwave safe dish with 1/2 cup of water and microwave covered for 3-4 minutes. Allow to sit in the microwave for an additional 2 minutes after cooking. Drain edamame and add to a food processor with all of the other ingredients. Blend until smooth, using a spatula to scrape down the sides.

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.

Egg White BLT – with Turkey Bacon!

Egg White BLT - with Turkey Bacon!

Egg White BLT – with Turkey Bacon!

Ingredients:

4 egg whites
2 pieces of Turkey Bacon
2 tomato slices
Few Pieces of Spinach
1tsp Paleo Butter (to cook eggs in)
Fresh ground pepper

Preheat broiler to high. Heat Paleo Butter in an oven safe skillet over medium heat with 2 silicone egg rings that have also been lightly greased with the butter. Place the turkey bacon on a piece of foil under the broiler. Crack 2 eggs into each silicone ring in the skillet, top with some fresh ground pepper and cook for about a minute and a half. Next place the skillet under the broiler with the bacon until eggs whites are set. Remove bacon when crispy. Layer egg whites with a few pieces of spinach, 2 slices of tomato and the turkey bacon!