Thursday, June 8, 2017

Watermelon Fruit Pizza

Looking for a healthy summer treat -- look no further!!
4 servings: 1 purple

Ingredients
1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves

Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.


Garnish with mint leaves; serve immediately.

Wednesday, June 7, 2017

Strawberry Rhubarb Crisp

This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!!  Doesn’t get much better than that!!
½ purple, ¼ green, ½ blue
Ingredients
1 cup fresh rhubarb, diced
2 cups of strawberries, diced
2 tablespoons maple syrup, divided
2/3 cup almond flour
1/2 teaspoon cinnamon
Sprinkle of sea salt

Preheat oven to 375 degrees.

In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish.

Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.

Divide the topping over the berries.


Bake for 15-20 minutes or until berries are bubbling and topping is golden.

Monday, June 5, 2017

Cauliflower Potato Salad

The first thing that comes to mind when I think summer BBQs is POTATO SALAD!!!  That’s a staple at every summer potluck I’ve ever been to, so I found a recipe that is CLEAN and oh, so yummy!!!
 
Serves 8 – 1 cup/serving: 1 green, ½ teaspoon

Ingredients
6 cups cauliflower florets
2 cups assorted chopped veggies (I used cucumber, red onion, bell pepper and carrots)

For The Sauce
4 tsp mayo (homemade is the best!)
4 Tbs plain Greek yogurt
1 tsp spicy brown mustard
1 tsp red wine vinegar
1/2 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp smoked paprika
1/2 tsp dried onion flakes
1/2 tsp dried dill
Sea salt to taste

Steam the cauliflower for about 5-6 minutes or until just tender. You don't want it to be fully cooked because you want to retain that 'bite' to it!

Allow the cauliflower to cool off before adding the other veggies to it in a large bowl.

In a separate bowl, mix together all ingredients for the sauce. Add into the bowl with all the veggies and stir until all vegetables are evenly coated. Season with sea salt to taste (about 1/4 tsp or so)


Cover and refrigerate until serving

Saturday, June 3, 2017

Peanut Butter Apple Nachos

I have another amazing app I will be making instead of my “go to” guac and chips J  It also will help with that sweet craving, and maybe curb that liquid yellow J
Depends on how many you eat J : purple, teaspoon, orange
Ingredients
1-2 apples
3 tablespoons Peanut Butter
1 tablespoon honey
2 tablespoons Shredded Coconut
Peanut Butter Baking Chips
Mini Semi- Sweet Chocolate Baking Chips
Your other favorite toppings...

Thinly slices your apples and lay on top of a platter.

Mix together peanut butter and honey, place in microwave for 15 second increments until slightly melted and it reaches a drizzle type consistency.

Drizzle peanut butter mixture on top of apples.

Sprinkle shredded coconut, peanut butter chips and mini baking chips on top. OR Add your desired toppings.


Serve immediately and enjoy!

Friday, June 2, 2017

Cilantro Lime Grilled Shrimp

 I love this one because it’s delicious but also on plan – and it fills me up in case there isn’t anything else fixed approved at the BBQ!  OR I find it tides me over enough till dinner, so that I don’t find myself going for other “non fix approved” apps! 

Serves 4 – 1 red


Ingredients
1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.


Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Thursday, June 1, 2017

Fruit Salsa and Cinnamon Chips

Since it’s summer time – that means lots of friend and family get togethers!!  This yummy recipe would be amazing to have as an appetizer OR a dessert at your summer hang outs!!  Very easy and it’s fixed approved!!!
Serves 1 – 1 yellow, 1 purple, 1 teaspoon (oils), 2 teaspoons (coffee section)

Ingredients
1 (6 inch) whole wheat tortilla shell
1/2 small gala apple
1/2 purple container of frozen strawberries (partially thawed)
1 teaspoon of coconut oil
2 teaspoons of raw sugar (coffee section, max amount for day)
Cinnamon to taste (Free)

Preheat your oven to 350 degrees

Put your teaspoon of coconut oil in a small dish and melt it in the microwave (should only take a few seconds)

In a small dish place one of your teaspoons of raw sugar and sprinkle some cinnamon in until you get a nice even mixture of cinnamon to sugar. Place bowl to the side.

Take the tortilla shell and put it on a cutting board. Brush some of the coconut oil onto the tortilla shell until it has a slight coating over the whole shell. Then sprinkle the cinnamon/sugar mixture over the tortilla shell. 

Cut the tortilla into small triangles (chips), and then transfer the chips over to a non-stick baking sheet. 
Place in the oven for 6 to 8 minutes. 

While the chips are baking take your partially thawed strawberries and blend them and also dice up your apple into small pieces. Put the diced apples and blended strawberries into a small bowl. Sprinkle over your last teaspoon of sugar and mix. Put the bowl to the side


Once the chips are done, let them cool and then enjoy!

Wednesday, May 31, 2017

Spaghetti Squash Lasagna

This was super yummy and easy to make!!  Have to make this again soon!!
Serves 6: 1/6th of the 9x13 pan= 1 Green, 1 Red, 1 Blue

Ingredients
1 cup yellow onions, diced
3 cloves garlic, minced
1 cup zucchini, diced (about 1 medium)
1 lb lean ground beef or turkey
1 T Italian seasoning
1 tsp oregano
1 (14oz) can crushed tomatoes
3 cups spaghetti squash, cooked and scraped (about 1 medium)
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Parsley, for garnish

Preheat oven to 375 F

Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.

Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.

Stir in crushed tomatoes

In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.

Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.