Baked AGAVE LEMON Chicken

Posted by on Jul 16, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Baked AGAVE LEMON Chicken

Seriously, this was the week of “Mom of the Year” in the kitchen! I am instantly IN LOVE with this recipe and it will probably be a weekly meal in my house… Stu leaves for tour Friday, so he can’t complain hahaha! *** ALSO, just a disclosure, I ran out of brown rice and quinoa, so I used white rice — I strongly suggest using brown rice over white ANY day of the week! *** This is 100% gluten free and Celiac approved! 😉 INGREDIENTS: Juice and zest of 1 large lemon (3 tablespoons juice) 3 tablespoons agave 2 teaspoons finely chopped garlic 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons extra-virgin olive oil 2 chicken breasts Salt and freshly ground pepper directions In a medium bowl, mix together the lemon juice and zest, agave, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 1 – 2 hours in the refrigerator, turning over the chicken occasionally. Preheat the oven to 400 degrees & Line a baking sheet with foil. Bake until cooked through and the juices run clear, about 35 minutes. ZUCCHINI: This is literally just 1 tsp coconut oil, washed and sliced zucchini, himalayan salt to taste, fresh ground pepper to taste all stir fried together in a skillet on medium-high heat for 7-8 minutes! Share...

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Avocado Egg Salad

Posted by on Jul 16, 2014 in Dinner, Exercise, Krystal, Lunch, Nutrition

Avocado Egg Salad

Another recipe I tried out this week and was a HUGE hit in my household – future hubs going back for seconds and leftovers … I think I am getting this wifey thing down! 😉 I ate my salad with Gluten Free pita chips, but it is also muy bueno in a gluten free rice tortilla and also a lettuce wrap!!! Ingredients: 4 large hard-boiled eggs, chopped 3 hard boiled egg whites, chopped (discard the rest) 1 medium hass avocado, cut into 1/2-inch pieces 1 tbsp light olive-oil mayonnaise 1 tbsp fat free plain yogurt 1/2 tablespoon finely chopped chives 2 teaspoons red wine vinegar 1/2 tsp himalayan salt pinch freshly ground pepper Directions: Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed. Share...

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Healthy Chicken Fried Rice

Posted by on Jul 16, 2014 in Dinner, Exercise, Krystal, Nutrition

Healthy Chicken Fried Rice

I die, I die, I die… And the first words out of my fiancĂ©’s mouth were “i think this might be my favorite thing you have made so far..” — It’s only been less than 2 years together, but he’s had his fair share of my experimenting! I LOVE fried rice from Chinese restaurants, but I hate the 1,000,000,000 calories that come along with it… RIGHT?!?? If I could have Chicken Fried Rice for every cheat meal, I probably would… but now that I can make it at home for about a quarter of the calories, fat and sodium — I am one happy momma! It’s Gluten Free – certified Celiac approved!! 😉 This meal served 3 adults and 2 kids. 2 chicken breasts, chopped 3 tablespoons Liquid Amminos – tastes JUST LIKE soy sauce, minus all the sh*t in it 😉 3 teaspoons sesame oil 3/4 cup chopped onion 1/2 (10 oz.) package frozen mixed vegetables, thawed 3 cups cooked brown rice 3 eggs Himalayan salt Black pepper Preparation In a medium bowl, toss chicken with liquid amminos and sesame oil. Cover and marinate at room temperature for 10 minutes. Heat a large nonstick skillet or wok over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes. Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Feel free to add in more Liquid Amminos if needed, as I don’t feel guilty when I do — but honestly this recipe was delicious without any extra! Share...

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Layered Pumpkin Cheesecake with Gingerbread Crust

Posted by on Nov 22, 2012 in Dessert, Krystal, Nutrition

Layered Pumpkin Cheesecake with Gingerbread Crust

Thank You DASHING DISH!!!! Ingredients Cheesecake Filling: 2 (8 oz) packages 1/3 less fat cream cheese 1 cup Low fat cottage cheese 3/4 cup Egg beaters (or 1 egg and 4 egg whites) 1/2 cup + 2 tbs Baking stevia OR 1 1/4 cup sweetener of choice that measures like sugar 1 1 tsp Vanilla extract 1 cup Pumpkin 1/2 tsp Cinnamon 1/2 tsp Pumpkin pie spice (more or less to taste) Gingersnap Crust: 2 cups Gingersnap cookies (2 cups after grinding) 2 tbs Baking stevia OR 1/4 cup sweetener of choice that measures like sugar 2 2 tbs Butter Here’s the Dish I have been making a pumpkin cheesecake every Thanksgiving for years
However, this year I wanted to do a ’spin’ on a traditional pumpkin cheesecake, so I decided to make to do a layered cheesecake! Not only does this make for an impressive presentation, but it gives you the ‘best’ of both worlds, a mix between a cheesecake and a pumpkin pie!?! Yes please! I don’t know about you, but the texture of a cheesecake is just as important to me as the flavor. I can honestly say that this is one of the most creamy and decadent cheesecakes I’ve ever had. It’s so rich in fact, that no one will ever guess that it’s half the calories of an average slice of cheesecake! Method THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 4 HOURS OR OVERNIGHT. 1 Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, and sweetener into a food processor, and pulse until cookies are broken down into a very fine crumb. Pour into a large bowl, and mix in melted butter, stirring with hands to combine, (should resemble texture of slightly wet sand). Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees. 2 Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth. 3 Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer). 4 Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’
Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy! 1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 11-16, or...

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TurboFire 5 Day Inferno Plan Day 1

Posted by on Nov 13, 2011 in Breakfast, Dinner, Krystal, Lunch, Nutrition, Shakeology

I decided I was going to log my progress with the 5 Day Inferno Plan from the TurboFire workouts! I have done TurboFire, had amazing results, but never did the 5 day menu plan that has allowed people to lose 10 pounds and 10 inches within 5 DAYS!!!! I am starting on Sunday, instead of Monday bc this Friday I have a function to go to and it wont be feasible for me to do the last day of the plan on a Friday, so Thursday is my last day – PLUS Thanksgiving festivities start the next week and I want to be looking thin and lean! – Hey who doesnt!!?!?? Starting weight: 126.6 Today has been great. I feel like I have a ton of energy and I didnt feel hungry all day or anything like that. I drank about 60oz of water and my workout was still up beat and it was an overall awesome first day to the inferno plan! I forgot to take a pic of my breakfast, but it was very good and filling! I didn’t feel hungry again until my snack at 11am. I have never had turkey bacon until today and I LOVED it, I think I can safely say I can add bacon back into my diet – Turkey Bacon that is Lunch was SOOOO good! Tuna Salad! Usually I put pickles in my tuna, but it wasnt on the menu, I was a little bummed, but the chopped celery put the crunch in it that I needed and I hardly noticed. 3 cups of mixed greens, 4oz of tuna and iced tea sweetened with stevia was a perfect lunch. Snack #2 was a chocolate Shakeology w/ Almond Butter, 12oz of water and ice! This will always be a favorite meal for me because it is more like a dessert than a snack or meal. Dinner was probably the best chicken I have ever made! I am not a Betty Crocker or some cooking/baking expert FYI Tonight was chicken w/ a honey dijon mix I made, grilled on the George Foreman and then steamed Parmesan Garlic Broccoli. My kids loved it, I loved it and was very full by the time I finished. I drank 12oz of water with a 1/2 package of Crystal Light Peach Tea poured in the water.  Share...

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