Category: Recipes

Thai Peanut Zoodles

Slightly revised from our best bites

Makes 4 servings
Per serving
2 vegetables
½ optional snack
2 condiments
1/2 fat serving

Ingredients
2 large zucchini (about 12 ounces each)
1/4 teaspoon kosher salt
2 tablespoons chicken broth
3 tablespoons PB2 (powdered peanut butter)
1/2 teaspoon creamy peanut butter
1 packet Splenda or Stevia
1 tablespoon low-sodium soy sauce
1 teaspoon olive oil (I recommend this Lime Olive Oil)
2 cloves garlic, finely minced or pressed
2 teaspoons fresh minced ginger
2 green onions, chopped
handful of cilantro to taste (about 1/4 cup, more if desired)
lime wedges
2 tablespoons chopped peanuts

Instructions
Run your zucchini through a Spiralizer to form noodles.  Place zucchini in a large mesh strainer over a bowl or the sink and toss with a sprinkling of kosher salt. Let sit for 30-60 minutes, till much of the liquid is extracted.  Press zucchini with a few paper towels to absorb any excess.

Place chicken broth, powdered peanut butter, regular peanut butter, Stevia and soy sauce in a very small sauce pan and whisk to combine.  Set aside for a moment.

Heat an extra large skillet to medium high heat and add olive oil.  Add garlic and ginger and stir until fragrant.  Add zucchini noodles and toss often with tongs for 2-3 minutes.

While zucchini is cooking, turn heat on peanut butter sauce.  Heat until simmering, constantly stirring, until hot and bubbly.  Mixture should thicken within a minute or so.  Set aside.  When noodles are tender-crisp, add peanut sauce and toss to combine.  Add green onions and cilantro and toss well.  Serve immediately and squeeze a fresh lime wedge over each serving.  Top with nuts and additional green onions and cilantro if desired.

Serve with Protein such as chicken breast.

Cheesy Cauli Breadsticks

Makes 2 servings
per serving- 1/2 lean, 2 greens, 2 condiments

Ingredients
– 1/2 head cauliflower, riced
– 1/4 cup shredded Reduced fat mozzarella cheese
– 1/4 cup shaved Reduced fat parmesan cheese
– 1 large egg
– 1/4 tbsp minced garlic
– 1/4 tbsp chopped basil
– 1/4 tbsp Italian seasoning
– Salt and black pepper to taste
– 1/2 cup shredded Reduced fat mozzarella cheese

1. Preheat oven to 425°F and line a baking sheet with parchment paper
2. In large bowl, mix riced cauliflower, 1/4 cup shredded reduced fat mozzarella cheese, 1/4 cup shaved reduced fat parmesan cheese, 1 egg, 1/4 tbsp minced garlic, 1/4 tbsp chopped basil, 1/4 tbsp Italian seasoning, salt and black pepper to taste until combined and holds together.
3. Place the mixture onto the parchment pined baking sheet and spread out into rectangle about 9×7″ and 1/4″ thick.
4. Bake in preheated oven for 10-12 minutes. Remove from oven and top with 1/2 cup shredded Reduced fat mozzarella cheese and return to oven to continue baking until cheese is melted and starting to turn brown. Cool about 10 minutes and cut into “breadsticks”.
5. Enjoy!

SUNDAY BRUNCH BAKE

One Serving Provides: ~1 lean, 1/2 green, and 2 condiments

Ingredients:
6 eggs Eggs, Whole
1 cup Morningstar Grillers Recipe Crumbles
1/2 cup Raw Mushrooms, Portabella
1/2 cup Raw Tomatoes
4 oz Cheese, cheddar, reduced fat, shredded
1/3 cup Raw Onion
5 sprays Non-stick Cooking Spray
3 Tbsp. Plain low-fat Greek Yogurt

Egg Salad Wrap

Slightly modified from divadicucina.com

Makes 2 servings and per serving you receive:

1 leaner protein

1 green

2 condiments

1 healthy fat

Ingredients:

4 eggs & 8 egg whites
½ cup celery
1 tablespoon green onions
¼ teaspoon salt
½ teaspoon pepper
1 ½ tablespoon light mayo
2 teaspoons yellow mustard
1 cup lettuce
2 slices of turkey bacon
1 ½ oz avocado

STEPS

• In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
• On each piece of lettuce place 2 strips of bacon.
• Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
• Grab a napkin and enjoy!

Carb Free Bread Loaf

Makes 4 servings

Per serving

1 Leaner protein

3 condiments

•             6 eggs, separated

•             1/2 tsp cream of tartar

•             4 ounces sour cream

•             1/2 tsp baking soda

•             1/4 tsp garlic powder

•             1/4 tsp onion powder

•             1/4 tsp salt

•             1/2 cup whey protein powder (I used Jay Robb’s vanilla)

1.     Preheat oven at 300 degrees F.

2.     Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.

3.     Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.

4.     Fold in a small amount of egg whites into the yolk mixture a little at a time until it’s all incorporated.

5.     Pour this into a greased loaf pan.

6.     Bake 60 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.)

7.     Allow to cool before removing and slicing.

8.     Best if toasted.

9.     Keep refrigerated.

Italian-Style Cole Slaw

Slightly revised from sugarfreemom.com

Makes 7 servings and per serving you receive:

·         3 greens

·         1 healthy fat

·         3 condiments

Ingredients:

·         10 ½ cups shredded cabbage

·         1 teaspoon caraway seeds

·         1 tablespoon garlic powder

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1/2 cup white vinegar

·         2 tablespoons extra virgin olive oil

·         1 teaspoon Dijon mustard

·         4 tablespoons lemon juice

1.     Place the shredded cabbage into a large bowl.

2.     Whisk the rest of the ingredients together.

3.     Pour dressing over the cabbage and stir until all combined.

4.     Taste and adjust salt and pepper if needed.

5.     Refrigerate until chilled.

6.     When ready to serve squeeze the lemon juice over the top and toss once more before serving.