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.

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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!

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!

 

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Marcros: 320cal/9carb/16fat/37pro

5oz raw chicken breast
2tbsp of store bought pasta sauce – any flavor (I used a garlic infused pasta sauce)
(You could make your own w/2tbsp plain tomato sauce, 1/4tsp Italian seasoning/1/8tsp minced garlic)
14grams of reduced fat shredded mozzarella cheese
5grams grated parmesan cheese
1tbsp jarred pesto sauce
5oz of zucchini – spiralized with the Paderno Spiralizer
2 fresh basil leaves – chopped
1/8tsp Italian seasoning mix
Salt/Pepper

Preheat oven to 400 degrees. In a small bowl, mix together the pasta sauce, mozzarella cheese and 1 chopped basil leaf. Season the chicken with fresh ground pepper & a little salt. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with the pasta sauce/cheese mixture. Top the chicken with parmesan cheese & Italian seasoning mix and bake on a foiled lined baking sheet for about 20 minutes or until cooked through. Time may vary due to thickness of chicken breast. While chicken is cooking use a spiralizer to make the zucchini noodles (my FAVORITE is the Paderno Spiralizer – worth every penny I paid for it!). When there is about 5 minutes left on the chicken heat the tbsp of pesto in a small sauce pan over medium heat. Once the pesto has warmed and become more oily, quickly sauté the noodles for about 1-2 minutes. Serve chicken topped with the remaining chopped basil leaf. Super easy with very simple ingredients you probably already have laying around!

 

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

8oz raw sliced flank steak

3tbsp balsamic vinegar

1tbsp Better Body Foods agave nectar

1tbsp olive oil

1tsp minced garlic

Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)

Salt/Pepper

 

In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

It’s time for another new product spotlight! I’m always searching for that next great thing!

http://www.amberlynchocolates.com/

So I stumbled across this company on Google while searching for sugar free chocolates. I wanted to have some around the house for when I was having cravings! After clicking around through their website, I decided to give it a shot! It just arrived this morning and it is FABULOUS! The Chocolate truffles are to die for. I was a little skeptical of them shipping to Arizona because of how hot it is right now (108 degrees) but they were packaged really well with cold packs and everything was in perfect condition when it arrived. I had originally just planned on getting some chocolates but then I saw the almonds and I had to have those too! I stopped myself before getting their chocolate covered pretzels!

They are gluten free, sugar free, low carb & diabetic friendly. The company was started back in 1999 by a retired cop in Utah! If you’ve been following me for a while, you can probably tell that I love small US based companies!

Their website claimed that they strive to have the best ‘sugar free’ chocolates in the world and you know what, they probably do, or at least the best that I’ve ever had. I found there to be no strange after taste like others that I have had and they just completely melted in my mouth!

I highly encourage you to head on over and check them out! http://www.amberlynchocolates.com/