Archive for the ‘Recipes’ Category

Pepperoni Chips



17 Turkey Pepporni Slices



Place slices on a plate with a paper towel. Make sure none are overlapping then cover with another paper towel. Microwave for a minute. Let them rest another minute and enjoy!

Cookie Dough Yogurt


1 pkg vanilla greek yogurt

1 Tbsp PB2

1 tsp chocolate chips


Mix it all together and enjoy!!

Turkey Burgers

7 oz. plain greek yogurt
1 medium fresh lemon
¼ tsp minced garlic
¼ tsp dried dill
1.25 lb. ground turkey
6 halves sun dried tomatoes
1 medium red onion
2 oz. frozen spinach
¼ cup crumbled feta
1 tsp dried oregano
½ tsp minced garlic
⅓ cup bread crumbs
1 lg. egg 


Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun (whatever you are using lettuce or just on top of the burger)

Cauliflower Fried Rice


  • 1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”
  • 1 large carrot, cut into small dice
  • 1 small onion, minced
  • 4 ounces of sliced mushrooms (I used wild mushrooms)
  • 1-inch knob of ginger, grated with a microplane
  • 1 diced red pepper
  • 2 tablespoons of chopped cilantro leaves
  • Thinly sliced egg omelet made from 2 eggs, salt, and pepper
  • 1-2 tablespoons of coconut aminos (amazing replacement for soy sauce)
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 olive oil

Combine chopped onions, red peppers, carrots, a dash of salt and pepper in a non-stick pan.  (A wok is definitely on my wishlist after this asian inspired dish!)  Once the onions were softened, I tossed in the wild mushrooms and stir fried everything until the mushrooms were browned.

In a seperate pan, I start cooking the shrimp seasoned with salt and pepper over medium-high heat.  I added a tsp of coconut aminos once the shrimp were almost completely cooked through.

I then added the remaining ingedients: cauliflower, sweet onion, eggs, bacon, cilantro and shrimp to the pan.  I made sure that all of the ingredients we mixed together and tasted it to make sure it was not in need of more S&P.


Cloud Bread


3 eggs, separated

3 ounces reduced-fat/fat-free cream cheese OR 3 tablespoons  sour cream or ricotta cheese or cottage cheese or thick yogurt

1/2 teaspoon Splenda granular

1/8 teaspoon cream of tartar

Pinch of salt


Preheat oven to 300 degrees.  Spray a large baking sheet with vegetable cooking spray and set aside.

In a large bowl, with very clean beaters, whip the egg whites with the cream of tartar for 3-4 minutes – or until very stiff peaks form and they are almost turning dry.  Set aside.

With the same beaters, in a large bowl beat the cold cream cheese until smooth.  Beat in the egg yolks, Splenda, and salt for 2 minutes until light yellow.

Gently fold one-third of the egg whites into the yolk mixture to lighten.  Fold in the remaining whites until all fluffs disappear, but be careful not to deflate them.

Mound into desired sizes on the prepared baking sheet (or in a pizza pan, or muffin tins, or a mini loaf pan…whatever shape and size you want).  Bake for 30 minutes – depending on size.  (I made 6 large pieces and 30 minutes was just right.  Smaller sizes will require less time…just watch.)  They should be a deep golden brown and crispy to the touch.

Immediately loosen with a pancake turner and allow to cool for a few minutes on the pan.  Remove to a wire rack to cool completely.  Store in an airtight container or plastic bag.

These are the stats for the WHOLE recipe.  Divide by how many servings you prefer.

Total Recipe: 474 Calories; 28 g Protein; 36 g Tot Fat; 7 g Carb; 0 g Fiber; 1 g Sugar; 533 mg Sodium


Flourless Almond Butter Chocolate Cookies


  • 1 large egg
  • 1 cup almond butter
  • 1/2 cup light brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 cup dark chocolate chips


  1. Set oven to 350F
  2. Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
  3. Fold in the chocolate chips.
  4. Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.
  5. Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.
  6. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.


Chocolate Brownie Doughnuts


    • 12 tbsp butter
    • 4 oz unsweetened chocolate
    • 1/4 cup cocoa powder
    • 3/4 cup Swerve Sweetener or other Stevia
    • 1/2 tsp vanilla extract
    • 5 large eggs
Chocolate Ganache:
  • 2 tbsp butter
  • 3.5 oz high % cacao chocolate bar, chopped


  1. Preheat oven to 325F and grease a donut pan or an 8×8 inch baking pan.
  2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in erythritol and vanilla extract. Let cool 5 minutes.
  3. Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan or choice (for donuts, you will need to do 2 batches, as it makes about 12 donuts).
  4. Bake 8 to 11 minutes for donuts, and 15 to 18 minutes for brownies, until just set. Watch them carefully as they can get quite dry if overdone.
  5. Let cool in pan 10 minutes. For the donuts, gently loosen from pan with a knife and transfer to a wire rack to cook completely.
  6. For the brownies, cut off edges while brownies are still in the pan, then flip out onto a serving plate.
  7. For the glaze, melt butter and chocolate together in small saucepan over low heat, stirring until smooth.
  8. Drizzle over donuts or spread over the top of the brownies.


Serves 12. Each serving has 7.2 g of carbs and 3.3 g of fiber. Total NET CARBS = 3.9 g.

Banana Berry Sorbet

From Prevention Magazine, March 2015 issue

  • 3 lg ripe bananas, sliced and frozen
  • 1 1/2 cups frozen strawberries
  • 2 tsp lemon juice

Puree until smooth and creamy.

This should make about 8 servings on the weight loss phase – which would be about 15 carbs, and count as a fruit serving.

Peach unPie

If you have a better name suggestion, let me know…

Makes one serving

  • 3/4 cup fresh or frozen peaches
  • pinch of cinnamon
  • pinch of nutmeg
  • artificial sweetener of your choice (or honey if your doing maintenance)
  • 1/2 cup vanilla nonfat yogurt

Put peaches in a heat-safe dish, top with cinnamon and nutmeg, and microwave until hot and bubbly.  Add sweetener and stir to combine.  Top with yogurt and enjoy!

Shepherd’s Pie

I was so excited to try this dish, I forgot to take a picture!

(based on the recipe found here)

  • 2 heads cauliflower (cut into florets) – I used 2 bags frozen cauliflower
  • 4 cloves garlic
  • Olive Oil
  • 1/4 cup non fat Greek yogurt
  • 1/4 cup fresh Parmesan
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 stalk celery (diced)
  • 1 pound 98% lean ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 1 1/2 cup chicken stock
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons thyme (chopped)
  • 1 teaspoon rosemary

Roast garlic in oven (peel, drizzle with olive oil, then salt & pepper, 350 for 25 min).  While this is roasting, cook the cauliflower until it’s tender.  Drain cauliflower, add garlic, yogurt, Parmesan, salt & pepper, and puree in a food processor or with immersion blender).  Set aside.

In a medium cast iron skillet drizzle olive oil and saute onions, celery, and carrots. (If you don’t have one, cook the turkey mixture in any skillet, then transfer to a casserole dish for baking).  Cook until translucent.  Add turkey and cook thoroughly.  Add tomato paste and stir until it’s mixed in.  Sprinkle flour over meat, toss to coat.  Slowly add a little of the chicken broth, cooking and stirring to avoid lumps.  As it thickens, stir in the rest of the broth, the Worcestershire, thyme, and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.  Season with salt & pepper.  Top with pureed cauliflower (or transfer to casserole dish and top with cauliflower), and put under broiler for a few minutes until golden and crispy, about 5 minutes.

Notes:  Next time I’ll use beef stock and instead of rosemary and thyme, I’ll use some Mexican or possibly Italian seasoning.  The amazing thing?  I felt like I was eating real mashed potatoes on top!