Wednesday, September 30, 2015

Caramel Chocolate Chip Ice Cream Pancakes

     Caramel Chocolate Chip Ice Cream Pancakes are one of those breakfast for dinner occasions!  It certainly makes sense being that it is only 326.5 calories, 12g net carbs and THIRTY NINE grams of protein !!!  Pancakes for dinner actually should be a LAW!!!  I mean, who would really come arrest me if I weren't eating Pancakes for dinner... especially cause they would be too busy licking their own "post police Pancake plate" to bother with me!  I think I'm on to peace starts with world Pancakes!  ;)

1 scoop ABS Cinnamon Roll Protein Pancake Mix
1 Extra Large Egg
1/3 cup 25 calorie/cup Cashew Milk
1/2 Tablespoon Cashew Butter (can sub with any Nut Butter)
1 Tablespoon Walden Farms Pancake Syrup
1/4 cup Vanilla Halo Top Creamery
12 Lily's Stevia Sweetened Dark Chocolate Chips

     Mix together Pancake Mix, Egg and Cashew Milk and cook three Pancakes on Pam coated skillet til golden brown on each side.  Meanwhile, stir together Cashew Butter and Walden Farms Syrup til smooth, pour over stacked Pancakes.  Top with Ice Cream and Chocolate Chips~Enjoy  :)

Edamame Ginger Shrimp

     This protein powerhouse will overwhelm you with flavor and nutrition!  Enjoy sinking your teeth into a HALF POUND of Jumbo Shrimp in each and every bite of Edamame Ginger Shrimp.  Each of the four hearty servings are only 379.5 calories, 21g net carbs and FIFTY FOUR grams protein! (yes, you read that right, 54g protein!)  Dinner can't get here soon enough if I know a half pound jumbo Shrimp are on the line!  :)

Ingredients for 4 servings~
1 Tablespoon Extra Virgin Olive Oil
1 medium yellow Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1 Tablespoon fresh grated Ginger
1 Orange Bell Pepper, diced
10oz shelled Edamame, usually found in Frozen section of Super Market
2 Tablespoons reduced sodium Soy Sauce
2 pounds shelled raw jumbo Shrimp
1/2 cup Sea Point Farms Spicy Wasabi Dry Roasted Edamame, crushed
Shredded Carrots, for garnish if desired
Sriracha, for garnish, if desired
Serve over Brown Rice, if desired

     Heat EVOO in skillet and add Onions, Garlic and Cayenne til golden brown.  Add Ginger, Orange Bell Pepper, Edamame, Soy Sauce and Shrimp and cook down til Shrimp are pink and Edamame is crisp tender.  Divide into 4 servings and serve over Brown Rice if desired, or serve on its own if you are watching carbs.  Garnish with crushed Spicy Wasabi Dry Roasted Edamame, shredded Carrots and Sriracha.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click

Tuesday, September 29, 2015

Blueberry Lemon Scone Cake

     Who doesn't love a Blueberry Lemon Scone!?  However, I've taken the Blueberry Lemon Scone to a whole new level...I turned it into CAKE!!!  (you're welcome)   Consider this the new normal for my breakfast (... and afternoon snack...well, maybe bed time snack too...what!?...girls gotta eat...)  And how bout those macros, each hearty slice is only 185 calories, 7.7g net carbs and 14.4g protein.  And, luckily there are 8 generous pieces, cause as we know, #girlbehungry...  ;)

Ingredients for 8 Scones~
1/4 cup White Chocolate Sweet Spreads, softened/melted
1 jumbo Egg
1/2 cup 25 calorie/cup Silk Cashew Milk
1 scoop Quest Vanilla Milkshake Protein Powder
5.3oz Dannon Greek Light&Fit Blueberry Yogurt
1/3 cup Nutiva Coconut Flour
1/3 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Mixed Berry Bliss Protein Bar, diced
3/4 cup fresh Blueberries
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7oz 2% Fage Greek Yogurt
1/4 cup Swerve Confectioners Erythritol
1/2 cup fresh Blueberries
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1/2 scoop Quest Vanilla Milkshake Protein Powder
2 Tablespoons Swerve Confectioners Erythritol
2 Tablespoons 25 calories/cup Silk Cashew Milk
1 Tablespoon Lemon Juice
Yellow Food Coloring, if desired

     Mix all ingredients together in first section, except blueberries.  After thoroughly mixed, gently fold in Blueberries and pat onto Silpat lined cookie sheet in large circle.  Bake at 375 for 22 minutes.  Meanwhile, mix together Fage Yogurt and Confectioners Erythritol in second section and spread on cooled cake and sprinkle with remaining Blueberries.  Mix together all ingredients in last section, put in baggie, snip corner and drizzle atop Scone Cake.  Serves 8,  store in fridge.  Enjoy  :)

For 10 dollars off your first 30 dollar order at click


Monday, September 28, 2015

Chicken Chow Mein Spaghetti Squash

     Chinese Food I ain't scurred of you!!!  In fact, I love you, ...(don't ever leave me, I want to marry you...but seriously).  The joy I feel for the super duper success of this meal is jaw dropping.  Each of these 6 delicious servings are only 263 calories, 18.9g net carbs, and 26.4g protein.  You are actually consuming health with each and every bite!  (If only...but pretty close...)  Add this to your menu as soon as possible, ... and don't wait for an international occasion!  AND, I have a HUGE secret for baking, cutting and scraping Spaghetti Squash with ease...with my hot tip you will never risk losing a limb during dinner prep again ... ;)

1 Spaghetti Squash
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1 medium yellow Onion
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1 Tablespoon Sesame Oil
1.5 pounds boneless skinless Chicken Tenders
8oz sliced fresh Mushrooms
1 pound shredded Cole Slaw/Cabbage
2 cups sliced Celery
5oz shredded Carrots
1/2 diced Red Bell Pepper
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1 rounded teaspoon chopped jarred Garlic
2 Tablespoons Dark Brown Sugar
2 teaspoons freshly grated Ginger
1/4 cup Light Soy Sauce
Dash Pepper
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Rice Noodles, for garnish if desired

     Using a meat thermometer, poke several holes in Spaghetti Squash and set in foil lined 9X13 and bake at 375 for one hour.  Remove and cool.  Meanwhile,  heat EVOO in skillet and add Onion, Garlic and Cayenne til golden brown.  Then add Sesame Oil and Chicken til cooked thru, breaking into bite size pieces with spatula.  Add mushrooms til cooked, then add Cole Slaw til softened, finish by adding Celery, Carrots and Bell Pepper til crisp tender (may need to add lid to help steam a little faster).  While cooking mix together all the sauce ingredients and pour into skillet and allow to simmer down.  When ready to serve, easily slice cooled softened Squash, scrap seeds and toss out, then scrap out strands.  Serve Chow Mein mixture over Spaghetti Squash strands and garnish with Rice Noodles if desired.  Enjoy  ;)

Saturday, September 26, 2015

World Famous Nutty Bars

My friend Elizabeth makes the best Nutty Bars in the UNIVERSE!!!  So I begged her to show me her ways!  Take advantage of my good fortune and join us on our fun morning...then you will have all the secrets too!  What would we do without our friends!?  Thank you Elizabeth for adding "spice" to my life  ;)     

1/2 cup Cashews
1 1/2 cup Pumpkin Seeds
1 cup Almonds
1/2 cup Sunflower Seeds
1 cup Raisins
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 cup Honey
1/4 cup Coconut Oil

     Add Cashews, 1 cup of the Pumpkin Seeds, and Almonds to Food Processor til rice like consistency, making sure not to turn to nut butter.  Pour in bowl and stir in remainder of Pumpkin Seeds, Sunflower Sees, Raisins, Salt and Cinnamon, set aside.  Heat Honey and Coconut Oil til well incorporated and pour over nut mixture, stirring til well coated.  Pour into parchment lined 9X13, pat down and bake at 350 for 18-20 minutes or just starting to brown.  Remove, cool, and then chill til set in fridge.  When ready, slice into bars and wrap individual pieces in Saran Wrap.  Store any leftovers in fridge.  All these ingredients are obtained thru, get 10 dollars off your first 30 dollar order at  by clicking, and free shipping at $49.  Enjoy  ;)

Boulder Canyon Protein Crisps

     Remind me again what it was you were looking for in a healthy snack....let's see, ... was it non GMO, was it no Trans Fat, was it Gluten Free, was it no Cholesterol, was it no MSG or was it Kosher!?  Oh, and did you say you wanted fantastic flavor with options to choose from Dark Chocolate to Asiago Cheese!?  And lastly, did you want it to be low in calories and carbs but high in protein!?  Psssst... I have a secret... you can find all those qualities in one little bag of Boulder Canyon Protein Crisps! Satisfy your cravings while giving your body what it needs with Protein Crisps and enjoy that irresistible crunch,... hello 10grams of protein in every 120 calorie serving.  Get yours today at, save 10 dollars off your first 30 dollar order by clicking on  Make sure and follow Boulder Canyon on Facebook and keep up with the latest and the greatest!  Enjoy  ;)

Wednesday, September 23, 2015

Anginette's Pecan Sandies

     Food doesn't just fill our bellies, it also fills our Soul!  Isn't it interesting how flavors evoke emotions deep with in our hearts and bring fond memories into focus.  My friend, Gwen, said that her mothers favorite cookies were Pecan Sandies, so I did a make over in honor of her memory.  Appropriately, these will be called Anginette's Pecan Sandies, and I have to say these might be one of the best cookies I've ever made!  Each one of these love filled cookies is only 46 calories, .6g net carbs (yes, .6), and 1.9g protein, the batch makes 24 total.  Enjoy this recipe and share the bounty with a special friend.  :)

Ingredients for 24 cookies~
1/4 cup softened White Chocolate Sweet Spreads
1 jumbo Egg
1/2 cup 25 calorie/cup Silk Cashew Milk
1 scoop Quest Vanilla Milkshake Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Swerve Granular Erythritol, plus extra for garnish
1/4 cup Pecan Chips
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Cinnamon
Dash Vanilla

     Stir all ingredients together and drop by Tablespoon and flatten slightly into circular fashion onto Silpat lined cookie sheet, bake at 375 for 11 minutes.  Sprinkle with extra Granular Erythritol.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at click

Sunday, September 20, 2015

Pumpkin Custard

     It's Fall Y'all!!!  What better way to celebrate than with Pumpkin Custard!  Take the party to a whole new level with macros of 171.5 calories per serving (approx 2/3 cup), 5.7g net carbs and 7.5g protein.  Fall is my favorite time of year ... and now we know why!  ;)

Ingredients for 6 servings~
1 cup Pumpkin
1 cup Heavy Whipping Cream
1 cup 25 calorie/cup Cashew Milk
2 scoops Quest Salted Caramel Protein Powder
1/2 cup Swerve Confectioners Erythritol, more if desired
Dash Vanilla
Dash Cinnamon

     Mix all ingredients together and pour into frozen bowl of Cuisinart 2Qt Frozen Yogurt-Sherbert & Ice Cream Maker and churn for approximately 25 minutes til desired consistency.  If you don't have a Cuisinart, pour into 9X13 casserole dish, put in freezer and stir every 45 minutes til desired consistency.  Serve and Enjoy  ;)

Garbanzo Kale Pumpkin Salad

     This Salad gets it done!  Maybe one of my best Salads yet!  All hail to the Garbanzo Kale Pumpkin Salad!  The labels may list ingredients but this Salad has my name all over it! For 6 side servings it is only 123 calorires, 12.5g net carbs and 5g protein.  If you want to turn it into a hearty meal add my Grilled Brown Sugar Salmon with a little BRIANNAS Honey Mustard Dressing.  You won't be sorry, ... in fact, you will be pretty darn grateful!  ;)

Ingredients for 6 side Salad servings~
1 bunch Kale Leaves, torn from stem
5oz shreded Carrots
2oz sliced Black Olives
15oz drained Garbanzo Beans
1/2 diced Red Bell Pepper
2 sliced cooked and crumbled Turkey Bacon
1 thick slice Red Onion, diced
2 Tablespoons Somewhat Spicy Gourmet Roasted Pumpkin Superseedz
Dash Pepper

     Place torn Kale Leaves in bottom of bowl, line perimeter of bowl with shredded Carrots, then Black Olives, followed by drained Garbanzo Beans, diced Red Bell Pepper, crumbled Turkey Bacon, diced Red Onion, and top with Somewhat Spicy Pumpkin Seedz, garnish with dash Pepper.  For the perfect compliment to this stunning Salad top with my Grilled Brown Sugar Salmon with directions on my blog, and finish with a drizzle of BRIANNAS Honey Mustard Dressing.  Enjoy  ;)

For 10 dollars off your first 30 dollar order at click

Friday, September 18, 2015

Wild Garden Snack Box to Go!

     Wild Garden Hummus Snack Packs offer the perfect solution for busy lives!  Perfect for the office, after the gym, mid afternoon snack or moms that want to give their kids something healthy and yummy to eat.  Wild Garden offers all-natural, healthy snacks for families on the go as they do not require any refrigeration.  They offer a full line of gluten-free hummus and crackers too and are perfect for school lunches, office lunches, or after school snacks, etc.  It's always a good time for Hummus!  Available thru for 10 dollars off your first 30 dollar order at click

Thursday, September 17, 2015

Caprese Sweet Potato Crust Pizza

     Caprese Sweet Potato Crust Pizza is as good as it looks... and that's pretty darn good, (possibly the best Pizza I have ever eaten ... and that's saying a lot as I take my Pizza very seriously)!  This may have a few more ingredients than usual, but I make no apologies, and when you tear into this pie full of flavor you will only be focusing on the experience happening in each mind blowing bite.  And if you really want your mind blown, learn that each of the 8 slices are only 193 calories, 8.9g net carb and 15.2g protein.  Put this on your meal schedule immediately!!!  ;)

Ingredients for 8 slices~
1 cup Egg Whites
1 Tablespoons Extra Virgin Olive Oil (EVOO)
5oz baked, skinned and mashed Sweet Potato
1/3 cup Organic Whole Husk Psyllium
1/4 cup Roasted and Seeded Hatch Green Chiles (can sub with canned Green Chiles)
1.5 scoops Quest Muli Purpose Baking Protein Powder
2 Tablespoons Nutritional Yeast
2 Tablespoons Nutiva Coconut Flour
1 teaspoon Salt
Dash Garlic Powder, Onion Powder, Cayenne Powder, season as desired ( I used them all)

     Stir all together and pat onto Pam sprayed Pizza Stone, bake at 425 for 12 minutes.  Remove and top with your favorite topping (Toppings listed below) and bake again for another 12 minutes.  Serve and Enjoy  :)

For 10 dollars off your first 30 dollar order at click

Toppings in order of layering~
3/4 cup Pizza Sauce
6oz sliced Mozzarella
15 slices Turkey Pepperoni
1 diced Roma Tomato
2oz sliced Black Olives
4oz sliced Mushrooms
1 Red Bell Pepper, sliced
1 slice of Red Onion
Fresh Basil Leaves