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Craving pizza but it isn't cheat day?? Don't worry I got you!!! INGREDIENTS: Zucchini crust • 1 large egg • 1 zucchini, grated • 1/2 cup whole wheat flour • spices Toppings • 1/2 cup concentrated tomato paste • 1 yellow, green or red bell peppers, cut in little pieces • 1 cup low fat mozzarella, grated Toppings:ipe • 140 g - 1/2 cup concentrated tomato paste • 1 yellow, green or red bell peppers, cut in little pieces • 1 cup low fat mozzarella , grated • Low sodium tomato sauce DIRECTIONS: • Preheat the oven to 350°F • Place the egg, the spices/herbs in a mixing bowl. Whisk together well • Add the zucchini and fold into the egg mixture until well blended. • Sprinkle the flour over the top and add in the zucchini mixture. • Place the mixture on a non-stick cookie sheet (or a piece of aluminum foil that’s been sprayed lightly with coconut oil). • Pat down into a thin round shape about 9 inches in diameter. • Place in the oven and bake for 15 minutes. Turn over and bake for another 10 minutes. • Remove and let cool slightly before adding pizza toppings. • Put the tomato paste, bell peppers, low fat mozzarella and pizza spices on top off the zucchini pizza crust • Place the pizza again in the oven for about 15 minutes • Cut the pizza in 3. Enjoy

Chicken and Asparagus Lemon Stir Fry Ingredients: 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes Kosher salt, to taste 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF) 2 teaspoons cornstarch 2 tablespoons water 1 tbsp canola or grapeseed oil, divided 1 bunch asparagus, ends trimmed, cut into 2-inch pieces 6 cloves garlic, chopped 1 tbsp fresh ginger 3 tablespoons fresh lemon juice fresh black pepper, to taste Directions Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

😍😍😋 💥Cheesy Oven-Roasted Cauliflower Casserole💥 INGREDIENTS 1 head cauliflower cut into florets 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp olive oil 2 tbsp whole wheat flour 1/2 cup milk of choice 1/2 cup shredded gruyere cheese (or any cheese) Salt & pepper to taste INSTRUCTIONS Toss cauliflower with paprika, garlic powder, onion powder and 1 tbsp olive oil, spread on parchment lined baking sheet and bake at 400F for 30 minutes or until crispy || Meanwhile, heat remaining olive oil in small saucepan, add flour and mix until paste forms, then add milk and mix without letting it boil, then add cheese and salt/pepper to taste || When cauliflower is done, pour into Pyrex dish and pour sauce over. Bake for additional 10 minutes and garnish with parsley. Credit: @feelgoodfoodie

💥The best oatmeal pancakes💥 Ingredients: 2 cups old fashion oats 1 tbsp baking powder 2 packets Splenda 1 pinch of salt 1 tsp vanilla extract 2 whole eggs 1 cup almond/coconut milk blend 1 medium ripe banana 1/4 cup pitted dates 1/2 cup water Direction: In a high-speed blender, add all of the dry ingredients; oats, baking powder, salt, and Splenda. Blend until it forms a flour. Add the milk, eggs, vanilla, and banana and blend on high for about another minute or so until it forms a batter, which will still be slightly lumpy. Spray a skillet with non-stick cooking spray and turn the fire to medium-low. Pour the batter into the skillet, forming what ever size pancake you prefer. I used about 1/3 of a cup of batter per pancake. Let cook until bubbles form, and flip to cook the other side. The recipe will make around 9 pancakes using 1/3c batter per pancake. Serve with fresh fruit of your choice. For the syrup, simply add the pitted dates and water to a small pot and cook on medium fire until a syrup forms, stirring occasionally. If the syrup is too thick simply add more water until you get the consistency you're looking for. Credit: @bethehappysoul

Tired of the same old turkey burgers??? Don't worry I got you🙌 INGREDIENTS: -ground turkey -Low sodium chicken broth, -Extra virgin olive oil, -No sodium salt, -turkey seasoning (chili powder) -Onion - Low salt diced tomatoes -Pinto beans -Tomato paste -Diced green chiles DIRECTIONS: - Heat some olive oil in a steep pot, add diced onion and cook until soft -Add the ground turkey, break into crumbles until it is no longer pink -Add Chili powder, and low sodium salt. Stir and cook for a minute -Add the tomato paste, and canned tomato (stir) -Add the beans -Add the green chiles -Lastly add the chicken broth and give it a good mix! -Lower the heat and let simmer for a bit -Enjoy

INGREDIENTS: • 3 + 1/3 cup low fat cottage cheese •1 cup All Bran plus • 1/3 cup pecans • 3 teaspoons of gelatin powder • stevia DIRECTIONS: • Take a cake tin, Cut a piece of baking paper, (size of your tin) • Put the baking paper on the bottom, add some cooking spray at the bottom • Put the all bran plus and nuts in the blender and blend • Put the blended mixture in the spring form cake, and push it down on the bottom until solid • Take a little bit of water (room temperature) and put in the gelatin for 5 minutes (until soft) • Boil some water • Take the softened gelatin leaves, squeeze out the water • Add the gelatin leaves to the boiled water and stir • Take a large bowl. Put in the cottage cheese, add some stevia and the water with the dissolved gelatin leaves • Mix it all together. Distribute the filling on to the bottom • Put in the refrigerator for at least two hours •Enjoy

Tired of not knowing what's really in your protein bars and if the nutritional labels are correct? Don't worry I got you 🙌🙌 1 serving=1 bar INGREDIENTS: • 1 cup blended oats • 1 cup VPX Zero Carb sro protein powder in Vanilla Dream • 1/8 cup natural peanut butter • 1/2 cup flaked almonds • A bit of almond milk DIRECTIONS: • In a bowl add the oats, protein powder, and peanut butter. Mix it all together with a bit milk until you get a solid mixture • Divide the mixture in 5 and shape them like a bar. • Dip all sides of each protein bar in the almond flakes • Put in the freezer for 20 minutes and store in the refrigerator

Mid day snack? I got you

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After all of my classes at Bible school and seminary, I never remember taking a class called: “<i>What the heck to do on my day off.”</i> (In fact, if there …


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