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 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.
This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!
14oz refrigerated whole wheat pizza dough
4oz of breast meat from a store bought rotisserie chicken
4tbsp BBQ sauce – DIVIDED
1oz reduced fat shredded mozzarella cheese
1oz shredded Gouda
1-2 thin slices of red onion
1tsp olive oil
Fresh ground pepper
Flour (for working surface)
Fresh Cilantro for topping
Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Remove 4oz of breast meat from a store bought rotisserie chicken (this ended up being half the full breast) and shred it in a small bowl with 2 forks. Season with a little fresh ground pepper (salt if you choose) and then mix in 2tbsp of BBQ sauce – set aside. Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil. Using the same brush, add the remaining 2 tablespoons of BBQ sauce. Sprinkle the mozzarella/gouda cheese evenly over the dough. Top with shredded chicken and a little more fresh ground pepper. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking. Top with fresh cilantro after slicing.
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 😉
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
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!