Wednesday, June 29, 2016

Blackberry Peach Quinoa Salad

     Ya know that feeling when you combine new flavors for the first time and fall in love at first bite!?  Such was the case with my Blackberry Peach Quinoa Salad.  This would work for an elegant dinner if you want to be all fancy, or perfect any night of the week when you are just wanting good food.  Not only is this beautiful but the portions are HUMONGOUS, each extra large serving is only 340 calories, 34g net carbs and 24g protein.  Plus, you will have to read on to discover my new hip Salad Dressing, even I was impressed ...and I think you will be too!  :)

Ingredients for 6 large servings~
1 pound Grilled Chicken Breast, cooked and sliced
1 cup Betterbody Foods Organic Quinoa
6 cups mixed Greens~I used chopped Romaine and Baby Spinach leaves
3 ripe Peaches, diced
6oz Blackberries, sliced
4oz Goat Cheese, crumbled
3 Green Onions, diced
2 Tablespoons Walnuts
1/3 cup Balsamic Vinegar
1/4 cup Betterbody Foods Organic Agave
Dash Pepper

     Grill Chicken, and slice when done.  Meanwhile, cook Quinoa according to directions.  Add cooked Quinoa to perimeter of large salad bowl, fill in middle with mixed greens, top with sliced Chicken.  Add 2 1/2 of the 3 diced Peaches to the salad along with the Blackberries.  Top with Goat Cheese crumbles, Green Onions and Walnuts.  Add other 1/2 Peach, Balsamic Vinegar and Agave to Magic Bullet and blend til well incorporated and pour over top of Salad.  Finish with a dash of Pepper.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click

Authentic Mexican Tacos

     You know those experiments that turn out so well it makes you happy that you were born!?  Case in point, my friend Candy shared her mothers Authentic Mexican Taco recipe and I could not have been happier, ...thank you Senorita!  So simple, so delicious, so gunna make it again and again!  I hope you will get the cultural bug and try this out and experience how fun international cooking can be!  Ole'

~Lean thin Steak, diced into cubes (she says she gets the cheapest Steak they have and it needs to be  somewhat thin, better to dice with.  I used Sirloin, or even a flank would be good.  I also cheated and  bought the pre cubed Steak in the meat department.  Ask your butcher for help if necessary.  I bought  a couple of pounds for a large crowd)
~Limes (enough Limes to cut in half and marinate the meat.  Again I cheated and used store bought  Lime Juice and used a little of both)
~Fresh Chopped Garlic or Garlic Powder, as desired to taste
~Salt, as desired to taste
~1 Bunch Cilantro, remove leaves from stems
~1 Sweet Vidalia Onion, finely chopped
~Guacamole or sliced Avocado (check out my famous Guac on my blog under "Guacamole Grilled  Habanero Chicken" recipe~
~Salsa (I use my "Homemade Salsa" on the blog~
 Soft Corn or Flour or Low Carb Shells (check in your local area for a Tortillery Shop that makes soft  Shells in house, sooooo worth the extra effort.  I am willing to have my carbs in homemade authentic  White Flour or Corn Soft Shells every once in a while as part of the experience)

     Marinate Steak, Lime Juice, Garlic and Salt in sealed bag or container for 24 hours, stirring or flipping often.  Meanwhile, add Cilantro leaves and Onion to food processor and dice finely, will only take a couple pushes of the button, making careful to not over process and puree.  If desired, you can just hand chop very finely.  When ready to cook meat, drain juice and add to skillet on medium low and SLOWLY simmer til cooked thru, your meat should remain very tender if you cook low and slow.  Your meat will have already started cooking from the acid in the Lime, so it won't take long on the stove.  Add meat to your shell, top with the Cilantro Onion mixture, top with sliced Avocado or my fantastic Guacamole, and finish with my Homemade Salsa!  Enjoy  :)

Homemade Salsa

     There are many different variations of Salsa and everyone has their own opinion of what determines the 1st place holder.  My daughter, Courtney, made the best Salsa I have ever eaten in my life, and I tried to re create her version but it just didn't turn out the same.  Thus, the great Cilantro debate was born.  She says a few sprigs, I say the entire "bunch"...who is right...can this relationship be saved!?  I guess the answer is how much do you like Cilantro, ... and since hers turned out better than mine she might have won this round!  (...don't let it go to your head Courtney... honoring your parents is a top commandment  :/)  Although, Cilantro lovers may think I'm a genius (and they would be right, of course), they may feel that mother knows best when it comes to all things Salsafied.  All this being said, let me present my version in the spirit of peace and harmony.  Feel free to adapt to your taste on all ingredients, there are no right or wrong answers when it comes to Salsa.  But what is definitely right is that this batch makes 3.5 cups and each 1/4 cup is only 25 calories, 4.6g net carbs and .6g protein.  You can never go wrong with Salsa!  ;)

1 bunch Cilantro~ use as little or as much as desired
1/2  sweet white Vidalia Onion
1 Jalapeno, diced with seeds removed... (if you are a sadist, keep the seeds)
1 Tablespoon fresh chopped Garlic
14.5 can Hunts Whole Peeled Plum Tomatoes, drained
10oz can Rotel
3 Tablespoons Lime Juice, or to taste
2 Tablespoons Sugar, or to taste
3 teaspoons Lite Salt, or to taste

     Remove leaves from Cilantro stem in the amount you want to use, set aside.  Dice Onion and Jalapeno and add to Food Processor along with Garlic and Cilantro.  Use the chop button and press intermittently to desired consistency, making sure to not puree, VERY IMPORTANT STEP.  Next add the drained Tomatoes and Rotel and hit the chop button a couple more times, it doesn't take much so don't be heavy handed with the buttons!  Remove to bowl and stir in Lime Juice, Sugar and Salt to desired taste, my measurements are just a guide to what I did and you may like more or less of something.  Enjoy your inner artist in creating your own version and please share with me what you come up with!  Happy Salsa making  :)

Monday, June 27, 2016

Brown Sugar Coconut Pumpkin Bread

     I've had the greatest discovery, low calorie healthy Brown Sugar.  If you have not tried Swerve Granular Erythitol, or even their Confectioners style then you are missing out on a PHENOMENAL no calories all natural plant based sweetener.  AND, if you add a Tablespoon Molasses to 1/2 cup of the Granular then you have the magical creation of BROWN SUGAR!  #poof  Hello world of possibilities, starting with Brown Sugar Coconut Pumpkin Bread.  Each of the 8 slices are only 130 calories, 6g net carbs and 5g protein.  What is the first thing you would make with healthy Brown Sugar!?

Ingredients for 8 servings~
2 Tablespoons Coconut Oil, melted
1 cup Pumpkin
1 Tablespoon Molasses
1/2 cup Swerve Granular Erythritol
1 scoop Quest Salted Caramel Protein Powder
1 cup reduced fat Coconut Shreds (I use Let's Do...Organic)
1 jumbo Egg
2 Tablespoons Coconut Flour
2 squares Lily's Premium Baking Bar or 2 Tablespoons Lily's Chocolate Chips

     Mix all ingredients except for Chocolate, and pour into parchment lined loaf pan.  If using Baking Bar, cut into chunks and sprinkle on top of batter or sprinkle with Chocolate Chips.  Bake at 375 for 35-40 minutes, keeping in mind bread will continue to bake after removing from oven as all protein powder baking does.  Store left overs in fridge.  Enjoy  :)

Peaches, Pecans and Cream for Two

     Peaches, Pecans and Cream for Two is the perfect after dinner dessert to compliment any meal.  When you are wanting a light treat to cure an aching sweet tooth, this should be your first go to.  And let me tell you why, in addition to phenomenal flavor, each serving is only 105 calories, 8.8g net carbs, and 3.6g protein.  I just love the flavors of Summer  :)

Ingredients for two servings~
1 teaspoon Betterbody Foods Extra Virgin Organic Coconut Oil
1 teaspoon Betterbody Foods Organic Coconut Sugar
1 small Peach, diced
2~1/4 cup scoops Vanilla Halo Top Creamery Ice Cream
2 teaspoons crumbled Pecans
1/4 cup Reddi-Wip
Dash Cinnamon, for garnish

     Heat Coconut Oil in skillet, add Sugar and diced Peach til heated thru, stirring often.  Add a scoop of Ice Cream to each dish, top each dish with half of Peach mixture, and a teaspoon of Pecans on each dish.  Finish with 2 Tablespoons of Reddi-Wip on each dish and garnish with sprinkle of Cinnamon.  Enjoy  :)

Shrimp and Grits

     Is there anything better than Shrimp and Grits!?  What if you could have a healthy version and have it often!?  I think that would be down right swell.  To prove my point, we will let the math speak for itself.  Each of the 6 hearty servings are only 332 calories, 35g net carbs and 31g protein.  The charm of this Southern dish is quickly becoming my True North!

Ingredients for 6 servings~
3 ears of Sweet Corn, husked
1 Tablespoon Extra Virgin Olive Oil
1 sweet Vidalia Onion, diced
1 Tablespoon chopped fresh Garlic
Dash Cayenne
3.5 cups Water
1 Tablespoon Chicken Base or 3 Chicken Bouillon Cubes
1 cup 2% Milk
1 cup Grits (not Instant)
2 pounds large Shrimp, raw and shelled
3 slices Turkey Bacon, cooked and crumbled
1 Roma Tomato, diced and drained on paper towel for as long as possible
Diced Green Onions for garnish
Dash Pepper for garnish

     Grate 2 Ears of Corn on large holes of grater and set aside, then cut the Corn off that last Ear and set aside.  Heat EVOO in skillet, add diced Onion, Garlic and Cayenne til golden brown on low medium, may take 30 minutes.  Meanwhile, add Water, Chicken Base, and Milk to saucepan and bring to boil, reduce to simmer and stir in Grits, continue to simmer for 25-30 minutes stirring often, or just follow package directions.  When done, stir in grated Corn and set aside for 5 minutes.  After Onions are cooked, add Corn Kernals til cooked and beginning to brown, then add Shrimp til pink.  When ready to serve, add 3/4 cup cooked Grits, and top with 1/6 of Shrimp mixture.  Garnish with Bacon, Tomato, Onion and dash Pepper.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click

Sunday, June 26, 2016

Coral Cal Mag

     As a girl over 50 and experiencing all the effects of menopause, bone health has become a real concern of aging.  So when Coral Cal Mag contacted me, I jumped at the chance to try it out and I'm so glad I did.  And if you are a chic concerned about your health, I encourage you to read on!
     Calcium and magnesium are two of the most important elements for bone health.  These two minerals promote strong healthy bones, are associated with a well-functioning nervous system, and are involved in muscle contractions including healthy heartbeats.  Magnesium is also involved in normal energy production.
     These minerals are stored in the bones and soft tissue of the body.  Vitamin D3 has been added to aid calcium absorption.
     Besides Calcium, Magnesium, and Vitamins, Coral CalMag 2:1 delivers more than 72 other minerals which are essential to healthy body functions.

~100% pure above-sea coral calcium
~Easy to digest and absorb
~Vegetable Capsules
~Dairy Free, Soy Free, Gluten Free & Wheat Free
~Natural Vitamin D3 & Caribbean Coral
~Made in the USA

     Click on for more information and find out where you can get yours today!  In good health~paige  :)

Saturday, June 25, 2016

Ice Cream French Toast

     You know that land where all your wishes and dreams come true,... I do...and it's at my house eating Ice Cream French Toast.  And now it can be at your house too once you try my recipe.  To make those endorphins even happier, this entire stack is only 332 calories, 5.3g net carbs and 52g protein.  Hows that for creating soft smiles all around.  :)  ps. discover my new low carb find that is outta this world delish!!!  Bread for days, guilt free!!!

1/3 cup Egg Whites
1/2 scoop Quest Salted Caramel Protein Powder
1-2 Tablespoons 30 cal/cup Blue Diamond Almond Milk
Dash Betterbody Foods Vanilla
Dash Cinnamon
4 slices Thin Slim Love the Taste Honey Bread (1 net carb/slice ~ )
No calorie I Can't Believe It's Not Butter Spray
Walden Farms Pancake Syrup
1/4 cup Vanilla Halo Top Creamery Ice Cream
Sprinkles as garnish, if desired (not included in macros)

     Mix together Egg Whites, Protein Powder, Almond Milk, Vanilla, and Cinnamon in shallow bowl.  Dip the Bread in the mixture and cook on Pam sprayed hot skillet til done on both sides.  Spray each slice with no calorie Butter and stack on plate, top with Syrup and Ice Cream, garnish with Sprinkles if desired.  Enjoy  :)

Keylime Chicken

     So simple so delicious, that's my mantra for Keylime Chicken.  Add a little zip to your marinade and pull this off in about 30 minutes.  For those times when you are in a hurry this is a must try!  Pair with your favorite seasonal produce and you will have a healthy meal in no time flat.  :)

Ingredients for Keylime Chicken~
Boneless Skinless Chicken Breasts
Keylime Juice, enough to saturate Chicken Breasts
Chopped Garlic, as desired to taste
Salt (I use Pink Himalayan Salt), as desired to taste

     Thirty minutes before it's time to grill, add Chicken Breast, Keylime Juice, Garlic and Salt to large ziplock baggie and marinate for 30 minutes, flipping bag half way thru.  Grill according to desire.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click

Cream Cheese Frosted Zucchini Bread

     Out of curiosity do you consider Zucchini savory or sweet!?  Maybe we could spare the discord and label it multi purpose, ...even tho labels are frowned upon in today's world...luckily I am not PC.  I guess I could cover my bases and say I like ALL Zucchini regardless of shape, size, color or flavor...the most important being flavor.  I digress...let me present you with Cream Cheese Frosted Zucchini Bread, each slice is only 108 calories, 2.6g net carbs and 9.6g protein.  How do you feel about Zucchini now...!?

Ingredients for 8 servings~
7oz medium Zucchini, grate into dishtowel and ring free of all liquid
2 Tablespoons Coconut Oil, melted
1 scoop Quest Salted Caramel Protein Powder (sub with Vanilla)
2 Extra Large Eggs
1/3 cup Lakanto Monk Fruit~use code Paige20 at checkout for discount
1/4 cup Coconut Flour
1 teaspoon Baking Powder
Dash Vanilla
Dash Cinnamon
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1/4 cup/2oz Cream Cheese, softened
1/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 for discount at checkout
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1 Tablespoon chopped Walnuts

     Mix together first set of ingredients and pour into parchment lined loaf pan, bake at 350 for 30 minutes.  Meanwhile, stir together second set of ingredients and frost on cooled bread.  Top with Walnuts, store in fridge.  Enjoy  :)

Chocolate Frosted Peanut Butter Cake

     You know the right time for Chocolate Frosted Peanut Butter Cake right!? ...anytime, duh!  And how bout a hearty piece for 160 calories, 4.2g net carbs and 11.5g protein.  With stats like those I should really say that all the time is the right time for cake.  Join me in this deliciousness for a fun time, it's a piece of cake!  :)

Ingredients for 9 servings~
2 Tablespoons Betterbody Foods Extra Virgin Organic Coconut Oil, melted
1/2 cup Betterbody Foods Peanut Butter Powder PB Fit
2 jumbo Eggs
1 scoop Quest Peanut Butter Protein Powder
1/4 cup Betterbody Foods Coconut Flour
7oz Fage 2% Greek Yogurt
1/2 cup Swerve Granular or Confectioners Erythritol
1 teaspoon Baking Powder
Dash Betterbody Foods Vanilla
Dash Cinnamon
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Small Avocado (approx 3.75oz), peeled, seeded, and mashed
2 Tablespoons Shiloh Farms Cocoa
1/4 cup Swerve Confectioners Erythritol
2oz softened Kroger Greek Yogurt Cream Cheese
Dash Betterbody Foods Vanilla
Dash Cinnamon
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1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon chopped Peanuts

     Mix together first set of ingredients and pour into parchment lined 8X8 pan and bake at 350 for 20 minutes.  Meanwhile blend together second set of ingredients til smooth and frost on cooled cake, top with Chocolate Chips and Nuts, store in fridge.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click