Pesto Chicken Spaghetti

     Wondering what to have for dinner tonight!?  How bout Pesto Chicken Spaghetti!?  Indulge in this hearty flavorful dish for only 388 calories, 12g net carbs and 28g protein per serving.  I call that the perfect way to end the day, after all you deserve it!

Ingredients for 4 servings~
1 Roma Tomato, diced and drained on Paper Towel
1 Spaghetti Squash, cut in half lengthwise and seeds removed
1/4 cup Pesto (I use store bought, if you are feelin' all Martha Stewartish, make your own! #freak)
1 pound Chicken Breasts
2 large Zucchini, cut in half lenthwise
1 Tablespoon Extra Virgin Olive Oil
Dash Garlic Powder
Dash Onion Powder
Dash Salt
Dash Pepper
2 Tablespoons Butter
1 Tablespoon shaved Parmesan
1 Tablespoon Walnuts, broken in pieces

     Dice Roma and drain on Paper Towel, several hours if possible.  When ready place cleaned Spaghetti Squash face down in 400 degree oven on foil lined cookie sheet for 50 minutes.  Meanwhile spread Chicken Breasts with a 1/3 of the Pesto, grill for approx 4-5 minutes, flip and spread on another 1/3 of the Pest and continue to grill another 4-5 minutes, repeat one more time with remaining Pesto.  When finished, rub Zucchini halves with EVOO and season with Garlic Powder, Onion Powder, Salt and Pepper and grill for approximately 5 minutes on each side.  Remove inner Spaghetti strands from Squash into large Pasta Bowl, stir in Butter til melted and incorporated and top with Chicken Breasts, slice Zucchini and sprinkle in bowl.  Top with diced Tomato, Parmesan and Walnuts.  Enjoy  :)

White Confetti Cake

     Nothing screams celebrate like White Confetti Cake!  Dontcha just wanna build a party around its groovy vibes!?  To keep the mood festive, indulge in each of the 8 pieces for only 171 calories, 4.5g net carbs and 10g protein.  Am I the ultimate party plannin' hostess with the mostess or what!?  I know what I'm having for my next fun occasion, whatbout you!?  ;)

Ingredients for 8 servings~
1/4 cup Betterbody Foods Organic Extra Virgin Coconut Oil, melted
1 scoop Quest Salted Caramel Protein Powder
1/2 cup 30 cal/cup Blue Diamond Almond Milk
1/3 cup Swerve Granular Erythritol
1/4 cup Betterbody Foods Coconut Flour
2 jumbo Eggs
1 teaspoon Baking Powder
Dash Cinnamon
Dash Almond Extract
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7oz 2% Fage Greek Yogurt
4oz Kroger Greek Yogurt Cream Cheese, softened
1/3 cup Swerve Confectioners Erythritol
Dash Almond Extract
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1 teaspoon colorful Sprinkles
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips

     Mix first set of ingredients in bowl and stir by hand or with mixer, I used my hand beaters.  Divide batter evenly (approx 1 cup + 3 Tablespoons) and pour into Pam sprayed parchment lined bottom 8" cake pans.  Bake at 350 for 20 minutes.  I baked my cakes one at a time, or use two ovens if available.  Meanwhile, mix second set of ingredients til smooth and chill til ready to use.  When cakes have cooled, lay one cake face down on cake platter and frost top and sides.  Top with remaining cake face up and use remaining frosting to cover cake completely.  Garnish with Sprinkles and Chocolate Chips.  Enjoy  :)  PS  store any left overs in fridge.

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Chocolate Chia Pudding

     Have you discovered the power of the Chia!?  Whoa Buddy!  Loaded with antioxidants, fiber, calcium, protein and omega 3, Chia Seeds make for a powerful pudding.  What better thickener has all that going for it!?  With Chocolate Chia Pudding you will experience heaven in a spoon, all for 161 calories, 6.7g net carbs and 10.5g protein.  That makes this the perfect dessert on all levels!

Ingredients for 4 servings~
1/4 cup Organic Betterbody Foods Chia Seeds
1/4 cup Swerve Granular Erythritol
1/4 cup Cocoa
1 scoop Quest Chocolate Milkshake Protein Powder
1 1/4 cup 30 cal/cup Blue Diamond Almond Milk
1 Tablespoon Betterbody Foods Agave
Dash Cinnamon
Dash Vanilla
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8 Tablespoons Reddi-Wip
12 Raspberries, sliced in half
1 Tablespoon sliced Almonds

     Blend first set of ingredients in Magic Bullet or blender til smooth, divide equally among four containers, let sit overnight to thicken and chill.  When ready to server, top each with 2 Tablespoons Reddi-Wip, 3 of the halved Raspberries and 1/4 Tablespoon of the sliced Almonds.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Fruity Fish Tacos

     The word Taco brings a universal smile to all, it's the great equalizer among humanity.  Doesn't matter what kind, what's in it, or where it's from...it's all good man!  One of my favorites...who am I kidding...they are all my favorite, ....so what I'm trying to say is that today I will be talking about Fruity Fish Tacos...#nuffsaid.  I have made these into a healthy indulgence, and you will want to find out all my tricks so that you can start planning your next Taco Tuesday takeover.

Ingredients~
23.5oz drained Dole Pineapple Chunks (or use fresh if you are good at dicing Pineapple)
1 seeded Jalapeno, diced
1/4-1/2 cup diced Purple Onion, depending on taste
1-2 large ripe diced Peaches, depending on taste
Diced Red Bell Pepper, depending on taste (use a half or a whole)
3oz fresh Blackberries, sliced if preferred
Cilantro Leaves as desired depending on taste, I used a whole bunch
Juice of one Lime
Dash Garlic Powder
Dash Onion Powder
Pink Himalayan Salt to taste ( can sub with Regular or Lite Salt)
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1.5 pounds Tilapia Filets
1/3 cup flour
1-2 Tablespoons Extra Virgin Olive Oil
Dash Garlic Powder
Dash Onion Powder
Dash Salt
Dash Pepper
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Low Carb Tortilla Shells (I like Xtreme Wellness, or Mama Lupe, or LaTortilla Factory)
Angel Hair Shredded Cabbage

     Mix first set of ingredients and store in fridge til ready to use, preferably a day or two before use in order to give the flavors a chance to marry.  Meanwhile, when ready to prepare Fish, lightly dust each side of Filet and lay in skillet with heated EVOO and season with Garlic Powder, Onion Powder, Salt and Pepper and cook til golden brown on each side.  When ready to serve, plate Low Carb Tortilla Shell and top with shredded Cabbage, fried Fish, and garnish with Fruit Salsa.  Enjoy  :)

Pork Tenderloin Fruit Salsa

     You know what they say, Pork is the other White Meat...well, mostly peeps in the Pork Industry say that... but I do agree, ...as long as you are buying the right cut, and by right cut I mean a lean cut.  Which leads me to my fancy for Pork Tenderloin, did you know its only 110 calories for 4oz, zero carbs and 23g protein.  With macros like that, all Pork shaming should be closely re-evaluated.  Show a little love and give the much over looked Pork Tenderloin a whirl, take that back seat meat for a test drive right to your kitchen table.

Ingredients for Pork Tenderloin Fruit Salsa~
23.5oz drained Dole Pineapple Chunks (or use fresh if you are good at dicing Pineapple)
1 seeded Jalapeno, diced
1/4-1/2 cup diced Purple Onion, depending on taste
1-2 large ripe diced Peaches, depending on taste
Diced Red Bell Pepper, depending on taste (use a half or a whole)
3oz fresh Blackberries, sliced if preferred
Cilantro Leaves as desired depending on taste, I used a whole bunch
Juice of one Lime
Dash Garlic Powder
Dash Onion Powder
Pink Himalayan Salt to taste ( can sub with Regular or Lite Salt)
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Pork Tenderloin~purchase amount desired
Rosemary, dried or fresh, amount desired per taste
Dash Garlic Powder
Dash Onion Powder
Dash Salt
Dash Pepper

     Mix all ingredients in first set and store in fridge, preferably 1-2 day before use, allowing the flavors to marry and juices to form.  On the day of baking your Pork, drain the juice from the Salsa and put in zip lock bag with Pork and marinate for several hours, turning occasionally in fridge ( add a cup of the Salsa as well, if desired, but that's what I did).  When ready to bake, discard marinade and place Pork in Pam sprayed baking dish, season with Rosemary, Garlic, Onion, Salt and Pepper.  Bake according to package directions, should be about 35-40 minutes at 350 for 2-3 pound Tenderloin.  Remove and rest 5-10 minutes, slice and top with remaining Fruit Salsa as garnish.  Enjoy  :)

Fruit Salsa

     Fruit Salsa is all the rage during the warm Summer months, as it should be...ami right!?  The beauty of it all is that you can add anything to the bowl and it will turn out fantastic, as long as it's fruit, jalapenos, onion, garlic and a few veggies... The real kicker is that you can have it on chips, fish, chicken, pork or, .... well, pretty much anything you want, ami right!?  Try this for yourself and you will quickly discover exactly what I mean, ...you know I'm right!

Ingredients for my Fruit Salsa~
23.5oz drained Dole Pineapple Chunks (or use fresh if you are good at dicing Pineapple)
1 seeded Jalapeno, diced
1/4-1/2 cup diced Purple Onion, depending on taste
1-2 large ripe diced Peaches, depending on taste
Diced Red Bell Pepper, depending on taste (use a half or a whole)
3oz fresh Blackberries, sliced if preferred
Cilantro Leaves as desired depending on taste, I used a whole bunch
Juice of one Lime
Dash Garlic Powder
Dash Onion Powder
Pink Himalayan Salt to taste ( can sub with Regular or Lite Salt)

     Toss all together in bowl and store in fridge.  Use your creativity as to what to pair with your Fruit Salsa...or eat directly from the bowl!  Enjoy  :)

Salmon Parmesan Arugula

     So here's the deal, this is simply delicious...AND you can have four super large servings for 450 calories, 14g net carbs and FOURTY SEVEN grams protein... or you can cut it all in half and have 8 moderate servings...I'm all about choice!  In fact, this was so amazing I did just that so I could make it last longer, and since I cut my serving in half I just added extra greens each night and was perfectly satisfied.  Also, you are going to love love love this dressing I made!  If you are into tangy, like I know you are, this is going to hit the spot!  Can't wait for you to try all these wonderful flavors in one happy plate!  :)

Ingredients for 4 large or 8 medium servings~
4~6oz Salmon Filets
5oz Arugula
15.5oz drained can of White Cannellini (White Kidney) Beans
14oz drained can of Heart of Palm, sliced
1/4 cup shaved Parmesan
1 Tablespoon Capers
Red Onion rings, as much as desired
Lemon Rind Curls for garnish as desired
Dash Pepper
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1/2 teaspoon grated Lemon Zest
Juice of one Lemon (approx 3 Tablespoons)
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Pink Himalayan Salt (can sub with regular or lite Salt)
1/2 teaspoon fresh Garlic
Dash Cayenne
Dash Onion Powder

     Grill Salmon.  Next, add Arugula to large Salad Bowl, top with Salmon, Beans, sliced Heart of Palm, Parmesan, Capers, Red Onion, Lemon Curls and Pepper.  Add second set of ingredients to Magic Bullet and blend til thoroughly incorporated and drizzle over Salad.  Voila, enjoy!  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Arugula Ribeye Watermelon Salad

     When you have a long list of perfect ingredients there are no options but to fall in love.  Warm Steak and cool Watermelon make the cutest couple in the class that lingers on into Summer Break.  Check out my recipe for my fun new twist on Salad Dressing that turned out FABULOUS!  Each of the 4 servings are only 396 calories, 18g net carbs and 21g protein.  This is one to try out right away and don't put it off til Back to School!

Ingredients for 4 servings~
12oz Ribeye
5oz Arugula
4oz Goat Cheese, crumbled
1/4 cup chopped Walnuts
3 cups diced seedless Watermelon
Rings of Purple Onion, as many as desired
Dash Pepper as desired
1/4 cup Balsamic Vinegar
3 Tablespoon Betterbody Foods Agave
4oz pitted fresh ripe Peach, diced (I do not peel, I like the skin and value their nutrients)

     Grill Ribeye as desired, I prefer mine Medium Rare, slice in thin strips, set aside to rest while assembling Salad.  Add Arugula to large bowl, lay Steak across middle of Greens, top with crumbled Goat Cheese, and Walnut pieces.  Add Watermelon cubes to sides of Steak, and garnish with Purple Onion Rings and Pepper.  Add Balsamic Vinegar, Agave and diced Peach to Magic Bullet or Blender and whip til smooth and fully incorporated.  Should make about a full cup, drizzle 1/2 cup Dressing over Salad and reserve the other 1/2 cup to savor for something else.  Enjoy  :)

For 10 dollars off your first 30 dollar order at Vitacost.com click http://goo.gl/jjEvV7.

Ginger Mandarin Soba Salmon

     Ginger Mandarin Soba Salmon sets the stage for these super foods to play out like a Broadway hit!  It's time to plan a dinner party and impress all your friends with this high fashion, high style, high healthy, high flavor winner among champions!  Each of the 6 servings are only 484 calories, 43g net carbs and 37g protein.  What 5 will be receiving invitations for your next soiree'!?  ;)

Ingredients for 6 servings (4oz Salmon + 2oz Soba Noodles + Tablespoon Dressing)~
2/3 cup BRIANNAS Ginger Mandarin Dressing
1.5 pounds Salmon
12oz Soba Noodles
1 large peeled and diced Cucumber
1/2 chopped Red Bell Pepper
1/2 cup Mandarin Oranges
1/2 cup Cilantro Leaves
2 diced Green Onions
2 Tablespoons chopped Peanuts
1 Lime, cut in half
Salt and Pepper to taste

     Pour 1/3 cup BRIANNAS over Salmon in large zip lock bag and marinate over night or for several hours.  When ready for dinner, fire up the charcoal and grill Salmon as desired after removing from marinade.  Meanwhile, boil Soba Noodles per directions, drain and pour into large pasta bowl.  Add diced Cucumber to perimeter of the bowl, lay Salmon pieces on top of Noodles, top with Red Bell Pepper, Mandarin Oranges, Cilantro, Green Onion and sprinkle with Peanuts.  Drizzle with remaining BRIANNAS dressing, squeeze Lime over top of dish, season with Salt and Pepper.  Enjoy  :)

For 10 dollars off your first 30 dollar  order at Vitacost.com click http://goo.gl/jjEvV7.

Bananas Foster Ice Cream

     Doesn't healthy Ice Cream seem like a dream come true!?  Well consider me your Fairy God Mother because I have created a better way to do Ice Cream.  Read my recipe to discover my trick to create Bananas Foster Ice Cream, and watch it become your new cold favorite.  Each of the two servings are only 211 calories, 20g net carbs and 15g protein.  And if you think it's too long to wait for dessert then have this for breakfast and start your day right.  :)

Ingredients for two servings~
4oz Banana, sliced
1 teaspoon Coconut Oil
1 teaspoon Coconut Sugar
7oz 2% Fage Greek Yogurt
1/4 cup Chocolate Peanut Butter Powder
Dash Vanilla
Dash Cinnamon
20 Lily's Stevia Sweetened Dark Chocolate Chips
Reddi-Wip as garnish if desired (not included in macros)

     Add sliced Bananas, Coconut Oil and Coconut Sugar to skillet and caramelize on each side, making sure not to burn.  Scrape skillet contents onto wax paper and freeze.  After frozen add all ingredients, except Chocolate Chips and Whipped Topping,  to Magic Bullet or small food processor and whip til thoroughly blended.  Divide into two bowls and top each with 10 Chocolate Chips.  Finish with Reddi-Wip as garnish if desired.  Enjoy  :)