Tex Mex Jackfruit Polenta

     Are you looking for the ultimate healthy dinner without losing any of the spicy pizzazz!?  If so, I think you should serve this on your next Mexican Meatless Monday extravaganza (actually any day of the week would be wonderful)!  Each of the six servings are only 365 calories, 39g net carbs and 20g protein.  These servings would be so large that this could easily make 8 smaller servings.  Here's to making Mexican fare a fan favorite! :)

Ingredients for 6 servings~
1 Roma Tomato, diced
1.5 cups Polenta
1 Tablespoon Extra Virgin Olive Oil
1 Onion, diced
1 Tablespoon fresh or jarred chopped Garlic
Dash Cayenne Pepper, to taste
10 oz Tex Mex Jackfruit, from The Jackfruit Company
15oz can drained Red Kidney Beans
8oz  grated Almond Cheese ~(can sub with Cheddar)
7oz 2% Fage Greek Yogurt
1/3 cup Salsa
1 small (2.5" diameter) Avocado, sliced
1 thin slice Purple Onion, diced
2 diced Green Onion
Dash Pink Himalayan Salt, season to taste

     Dice Roma Tomato, drain on Paper Towel for several hours or as long as possible.  Cook Polenta according to package directions, pour into Pam sprayed casserole dish and set in fridge for 2 hours to set.  When ready, add EVOO to skillet along with Onion, Garlic and Cayenne til golden brown, don't rush this step, may take 30 minutes to get the perfect deep rich colors.  Stir in Jackfruit and Kidney Beans til well incorporated and pour on chilled Polenta.  Grate Cheese and sprinkle on top of Casserole, broil in oven 5 minutes or til melty.  Stir Yogurt and Salsa together (season with Salt to taste, if necessary), add to ziplock baggie, snip corner and drizzle over casserole, top with sliced Avocado, Green and Purple Onions and Tomato.  Enjoy  :)

Chocolate Chip Pumpkin Coconut Muffins

Pumpkin is not just for Holiday's ya know, this is an equal opportunity spherical squash... lucky for us!  Each of these 4 scrumptous Chocolate Chip Pumpkin Coconut Muffin are only 221 calories, 18g net carbs and 7g protein.  These are so moist and delicious that no butta necessary!  ;)

Ingredients~
1/3 cup Bob's Red Mill Oat Flour
1/2 cup Pumpkin
1/4 cup reduced fat Let's Do Organic Unsweetened Coconut Shreds
2 Tablespoons Betterbody Foods Coconut Oil, melted
1 jumbo Egg
2 Tablespoons Betterbody Foods Agave
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice (can sub with Cinnamon)
Dash Betterbody Foods Vanilla
1/4 cup Betterbody Foods Peanut Butter Powder PB Fit
3 Tablespoons 30 cal/cup Almond Milk
32 Lily's Stevia Sweetened Chocolate Chips

     Stir all ingredients except for Peanut Butter Power, Almond Milk and Chocolate Chips.  Add batter equally to 4 Silpat lined muffin tin and bake at 350 for 20-25 minutes.  Meanwhile, stir together Peanut Butter Powder and Almond Milk to frosting consistency and spread evenly on each of the 4 cooled cupcakes and top with Chocolate Chips!  Store any leftovers in fridge.  Enjoy  :)

Italian Heirloom Salad with Pickles

     At Whole Foods, Heirloom Tomatoes are a late summer favorite!  This beautiful Italian Heirloom Salad with Pickles exudes freshness, each of the 8 large servings are only 345 calories, 12g net carbs and 28.5g protein.  These funny shaped gems come in a rainbow of colors and are a special addition to a recipe or perfect to be savored on their own with a little sprinkle of salt.  When selecting Heirlooms it's important to note the very thing that makes them taste so great as well as makes them more fragile than most tomatoes.  Here are some quick tips for picking and handling these culinary crowd-pleasers:

1) Only buy enough for a few days!  Heirlooms ripen faster than modern commercial varieties.
2) Pick Heirlooms that are somewhat firm to the touch.  This is more important with the larger varieties but if you buy a soft Heirloom of any size, chances are it's overripe. 
3) Avoid Tomatoes with open splits and cracks.  A Tomato with a large surface area where the stem was attached will likely have a hard area inside that is unusable.
4) Don't refrigerate!  One of the best characteristics of Heirlooms is their texture and like all Tomatoes, prolonged exposure to temperatures below 41 degrees will soften Tomatoes and make them mushy.
5) Keep recipes simple to allow the flavors to shine!  Pair with fresh Mozzarella and Balsamic Vinegar or with local Corn.

Ingredients for 8 large servings~
Large Heirloom Tomato, diced and drained on paper towel several hours
2 pounds Grilled Chicken, diced
4 cups mixed Greens
15oz can Garbanzo Beans, drained
English Cucumber (approx 14oz), can sub with regular Cucumber, diced
4oz Feta, crumbled
4 Dill Pickle Spears, diced
3.8oz dry weight sliced Black Olives
Thick slice Purple Onion, diced
2 medium Avocados, peeled and sliced
1/2 cup Italian Vinaigrette BRIANNAS Dressing, plus more for marinade
Salt, to season
Pepper, to season

     Dice and drain Heirloom Tomato on paper towel for several hours, set aside.  Marinate Chicken Breast in BRIANNAS Dressing for a few hours, then grill and dice, set aside.  Meanwhile, add Green to large salad bowl.  Top with diced Chicken, Garbanzo Beans, Cucumber, Feta, Pickles, Black Olives, Onion, and Tomato.  Add sliced Avocado to perimeter of the bowl and drizzle with 1/2 cup of Dressing, season with Salt and Pepper.  Enjoy  :)

Peanut Butter Potato Chip Cinnamon Bagel

     You are going to be so excited to see what I have to share with you!  Let me introduce the Peanut Butter Potato Chip Cinnamon Bagel!!!  This unbelievable high protein low carb delight is only 250 calories, 8g net carbs and 22g protein.  This simple powerhouse will stun your palate while filling your belling...and did I mention easy to make!?  So whip this together in 3 quick steps~

1) Cut your Thin Slim Foods Cinnamon Bagel in half.
2) Mix 1/3 cup Betterbody Foods Peanut Butter Powder with 3 Tablespoons Water, or to desired consistency.  Spread on half of Bagel.
3) Top Peanut Butter with Quest Nutrition Potato Chips (not included in macros).  Top with other half and ENJOY!!!  :)

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Supreme Salad Casserole

     Some peeps think that Salad can only be served in a round bowl...who made up that rule!?  When you have so many ingredients to celebrate, it's better showcased in a casserole dish~thus Supreme Salad Casserole was born!  These 8 wonderful servings are only 215 calories, 20g net carbs and 9g protein.  I serve this with BRIANNAS Blush Wine Vinaigrette (not included in macros), of course this dish is so versatile, it would pair nicely with any of BRIANNAS fine dressings.  If you want to double the portions then you can turn this into meatless Monday, and take advantage of all the great vegetarian protein this medley has to offer!  Enjoy  ;)

Ingredients for 4 main or 8 side servings~
1 Roma Tomato, diced
1/2 cup Betterbody Foods Quinoa
1 extra large Ear Corn of the Cob, cooked and shaved (approx 7oz Corn)
3 heads Romaine Hearts, cleaned and torn into bite size (approx 15-16oz)
15-16oz can Garbanzo Beans, rinsed and drained
1 medium Red Bell Pepper, cleaned and diced
3oz Baby Carrots, grated or chopped in food processor
Medium ripe Avocado, peeled and sliced
4oz Goat Cheese, crumbled
Thin slice Purple Onion, diced
2 Tablespoons slivered Almonds
Dash Pepper, season to taste
1/2 cup BRIANNAS Blush Wine Vinaigrette, or other BRIANNAS Dressing (not included in macros)

     Dice Roma Tomato and drain on paper towel for several hours or as long as possible.  Cook Quinoa according to directions, set aside.  Cook extra large Corn on the Cob in boiling water for 5 minutes, remove til cool to touch, slice Corn off the Cob, set aside.  Clean and tear Romaine into bite size pieces into casserole dish.  Top with Quinoa, drained Garbanzo Beans, Bell Pepper, Tomatoes, Carrots, sliced Corn, Avocado, Goat Cheese, Purple Onion, and slivered Almonds in that order.  Garnish with Pepper, and dress with Blue Wine Vinaigrette or another BRIANNAS favorite.  Enjoy  :)

Cast Iron Blueberries

     What is it about Cast Iron that makes you feel like such a rugged chef!?  Kinda outdoorsey, so to speak!  Makes me want to sit around the campfire cooking over an open flame... but in my kitchen...on my stovetop...with buttons to manage all my precisely accurate temperature settings...kinda like that...exactly the same...well, kinda the same....well not the same at all, except for the Cast Iron Skillet, which I adore...  Anyhoo, I digress, and just beg you to pull out the heavy guns and try your hand at Cast Iron Blueberries and see what feelings it evokes inside of you! (a girl can dream can't she)  Each of the 8 servings are only 125 calories, 10g net carbs and 5g protein (whipped topping garnish not included in macros).

Ingredients for 8 servings~
2 Tablespoons Betterbody Foods Coconut Oil
1.5 cups Blueberries
3 Jumbo Eggs
3/4 cup 30 cal/cup Almond Milk
1/4 cup Betterbody Foods Coconut Flour
1/4 cup Betterbody Foods Coconut Sugar
1 Tablespoon Betterbody Foods Chia Seeds
1 teaspoon Baking Powder
1 teaspoon Betterbody Foods Vanilla
1/2 teaspoon Pink Himalayan Salt
Dash Cinnamon

     Add Coconut Oil to Cast Iron Skillet, melt on stove top.  Add Blueberries to skillet, mix remaining ingredients til fully incorporated and pour over Blueberries.  Bake at 400 for 15-20 or til lightly golden brown.  Remove and garnish as desired, Enjoy  :)

Each of the 8 servings are only 125 calories, 10g net carbs and 5g protein.

Chocolate Sunflower Chia Pudding

     Don't you feel healthier just saying the word Chia!?  It makes you look so hip, like you are in the "know"...  There is a reason for that ...it's cause it Chia is all the rage and all the cool kids are doin' it!  So join the movement and try your hand at a little Chocolate Sunflower Chia Pudding, and enjoy the many perks and the great macros too.  Each of the 4 servings are only 188 calories, 8g net carbs and 15g protein.  #peaceout

Ingredients for 4 servings~
1.5 cup 30 cal/cup Almond Milk
1/4 cup Betterbody Foods Chia Seeds
1/4 cup Swerve Granular Erythritol
1/4 cup Cocoa
1 scoop Quest Chocolate Protein Powder
1 Tablespoon Betterbody Foods Agave
Dash Betterbody Foods Vanilla
Dash Cinnamon
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1/3 cup Swerve Granular Erythritol
7oz 2% Fage Greek Yogurt
- - - - - - - - - - - -
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
3 small-medium fresh Strawberries, sliced in half lengthwise

     Mix first set of ingredients in blender on high speed til well incorporated and pour into bowl, set in fridge to chill.  Meanwhile, add Erythritol from second set of ingredients to Magic Bullet and blend to powder form, add Yogurt and continue to whip til fully incorporated, pour on top of Chia pudding.  Then add Chocolate Chips in circular patter in middle of center, leaving enough room to add halved Strawberries around perimeter to form Sunflower.  Enjoy  :)

Each of the 4 servings are only 188 calories, 8g net carbs and 15g protein.