Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Quick & Simple Smoked Salmon BLT!

Ingredients:

2 slices of Mahler’s Low Carb/High Protein Flax & Soy bread
2oz smoked salmon
2 pieces turkey bacon
1 roma tomato – sliced
Handful of spinach
Stoneground/Dijon Mustard

Preheat broiler to high. Broil bacon on a foil lined baking sheet until crispy – flipping once or twice. While bacon is cooking toast the bread in a toaster. Spread the mustard on one or both pieces of toast and layer with spinach, smoked salmon, tomato & bacon.

Turkey Pesto Panini – melted cheese makes me happy!

Turkey Pesto Panini - melted cheese makes me happy!

Turkey Pesto Panini – melted cheese makes me happy!

Ingredients:

2 slices of Mahler’s low carb flax & soy bread – it’s the best!
2 slices of reduced sodium deli turkey
1tbsp jarred pesto sauce
4 thin slices of roma tomato
2 slices of reduced fat mozzarella
Few pieces of spinach

Preheat panini grill (you could also use 2 skillets to press sandwich). Layer the bottom piece of bread with turkey, spinach, tomato and the cheese. Spread the pesto sauce on the top piece of bread and place pesto side down on sandwich. Press in a panini maker until cheese is melted & bubbling!

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.

Quick & Simple “Egg in a basket’ Bagel Breakfast BLTA!

Quick & Simple "Egg in a basket' Bagel Breakfast BLTA!

Quick & Simple “Egg in a basket’ Bagel Breakfast BLTA!

Ingredients:

1 Thomas ‘Everything’ Bagel Thin
1 large egg
2 pieces of turkey bacon
2 tomato slices
1/2 an avocado – sliced
Handful of spinach
Fresh ground pepper

Preheat broiler to high. Broil bacon until crispy on a foil lined baking sheet.

While bacon is cooking, cut out a circle in the top slice of the bagel and place in a skillet with cooking spray over medium heat. Carefully crack the egg into the hole, top with some fresh ground pepper and cook for about 2 minutes. Flip and cook for another 1-2 minutes. Layer the bottom bagel slice with the spinach, tomato, turkey bacon & avocado and top with the ‘egg in the basket’!

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!

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!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

14oz refrigerated whole wheat pizza dough
6oz of store bought rotisserie chicken or precooked chicken breast
1/2cup reduced fat ricotta cheese
1/4cup reduced fat shredded mozzarella cheese
2tbsp jarred sun dried tomatoes, drained from oil
1-2cups of fresh spinach
1 clove of garlic – minced
1tsp Italian seasoning mix
1.5tsp olive oil – divided
Flour (for working surface)

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. Add a 1/2tsp of olive oil to a preheated small sauté pan over medium heat. Once oil is hot, add in HALF of the garlic and quickly sauté until fragrant. Next add in the spinach and cook until wilted. Remove to a paper towel to drain any excess liquid.

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 mixed with the remaining minced garlic. Smear the ricotta cheese onto the dough and then top it with the shredded mozzarella. Sprinkle half of the Italian season over the cheese and then add the spinach. Top with chicken, tomatoes and the rest of the Italian seasoning mix. 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. Slice & enjoy!

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.

Grilled Caprese Chicken Salad with a Balsamic reduction – 315cal!

Grilled Caprese Chicken Salad with a Balsamic reduction - 315 calories!

Grilled Caprese Chicken Salad with a Balsamic reduction – 315 calories!

5oz raw chicken breast

1oz fresh mozzarella cheese

1 thick slice of tomato

1/2tbsp of olive oil

Juice from half a lemon

2 fresh basil leaves

1/4tsp of salt

Half a clove of garlic pinch of black/white ground pepper

Small bowl of baby spinach

 

In a food processor combine the oil, garlic basil leaves, lemon juice, salt, pepper and blend until pureed. Wash, dry chicken and season it with fresh ground pepper and place in a zip loc bag. Pour the mixture from the food processor over the chicken and allow to marinate for a few hours in the refrigerator. Preheat a grill to medium heat. Bring the balsamic vinegar to a boil in a small sauce pan and then reduce heat and simmer until it becomes a thick syrup, stirring often and making sure not to burn. Remove from heat & set aside. Grill chicken 8-10 minutes per side or until chicken is cooked through. About 3-5 minutes before the chicken is done place the cheese and tomato slice on top of chicken. Remove from heat and serve on a bed of baby spinach. Finally drizzle the balsamic reduction over the chicken and spinach.