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.

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This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

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.
BBQchicken2

Hawaiian Grilled Chicken Sandwich! Super easy to make, with simple ingredients but tastes amazing!

Hawaiian Grilled Chicken Sandwich! Super easy to make, with simple ingredients but tastes amazing!

Hawaiian Grilled Chicken Sandwich! Super easy to make, with simple ingredients but tastes amazing!

1tbsp soy sauce
1tbsp pineapple juice
1/2tbsp ketchup
1tsp Better Body Foods coconut palm sugar
1/8tsp minced garlic
1 slice of pineapple
1-2 red onion slices
1/4-1/2 of red bell pepper (optional)
1 Nature’s Own whole wheat sandwich round
Few pieces of baby spinach or arugula
Fresh ground pepper

Better Body Foods can be purchased here: http://www.betterbodyfoods.com/

Mix together soy sauce, pineapple juice, ketchup, sugar & garlic together in a small bowl until sugar is dissolved. Reserve 2 teaspoons of marinade in a small bowl and set aside for basting later. Season both sides of chicken with fresh ground pepper and place chicken, red pepper & onion in zip lock bag. Pour remaining marinade into bag, turn to coat and then refrigerator for at least 2 hours.

Preheat grill to medium-high heat and grill chicken 6-8 minutes per side or until cooked through depending on breast thickness basting occasionally with remaining marinade. I added the red pepper to the grill at the same time as the chicken and then I added the onion/pineapple to the grill after I flipped the chicken. Serve on a whole wheat sandwich round with a few pieces of spinach!

Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Hawaiian BBQ Chicken wrap with fresh grilled Pineapple, Red Onion & Cheddar Cheese. 325cal/34carb/5fat/35pro

Ingredients:

1 Ole Xtreme low carb/high fiber tortilla

4oz of raw chicken breast

70grams of fresh pineapple

2 slices of purple onion

32grams of BBQ sauce

14grams of fat free shredded cheddar cheese

handful of spinach

Fresh ground pepper

 

Directions: Preheat Panini grill or any other small grilling device. Bring water to a boil in a small sauce pan & boil chicken for 12 minutes. While chicken is cooking cut up the pineapple and grill with the red onion for a few minutes. Once chicken is cooked, shred with 2 forks, season with some fresh ground pepper and mix with the BBQ sauce. Layer the wrap with spinach, shredded chicken, cheese, pineapple, red onion and a little more spinach. Fold over both sides of wrap and grill in a Panini press for a few minutes until cheese is melted.

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!

Ingredients (2 servings):

(2) 5oz salmon fillets

2tbsp soy sauce

2tbsp Better Body Foods Coconut Palm Sugar

2tbsp Water

2tsp olive oil

1/2 clove of garlic – minced

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

1/8tsp cornstarch (optional)

2 wooden or metal skewers

Fresh Ground Pepper

Better Body Foods can be purchased here (Great Utah based company and I’m all about supporting the US economy): http://www.betterbodyfoods.com/

 

In a small bowl mix together the soy, sugar, water, oil and garlic until the sugar has dissolved. Season salmon/vegetables with some fresh ground pepper. Place the salmon in the bottom of a large zip lock bag and then the vegetables. Remove about 3tbsp of the marinade in a separate bowl (for basting) and then pour the rest of the marinade into the bag. Refrigerate for at least 2 hours. Preheat a grill to medium heat. Add cornstarch to the reserved marinade and microwave for about 30 seconds to slightly thicken it. Thread the vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water so they don’t burn) and place on grill. I put the vegetables on about 5 minutes prior to the salmon as I used large pieces. Next lightly oil the grates and grill the salmon 6-8 minutes per side until cooked to desired temperature. Basting both vegetables & salmon until cooked.