yummy egg breakfast

1 egg
1 egg white

Scramble in a little coconut oil.

Zucchini
Peppers
Cherry tomatoes

Saute in coconut oil. Put on top of the eggs.

Enjoy!

beet, orange, & goat cheese salad

This comes from Gi8er Natalie. Thanks for sharing!!

Big pile of greens: spinach, kale, etc.

2 small beets, sliced

2 clementines or 1 small orange slices

1/2 avocado, sliced

1 oz. crumbled goat or feta cheese

4 oz. grilled shrimp, chicken, or tilapia

Cracked black pepper & pinch of sea salt

Squeeze of fresh lemon juice

Drizzle balsamic vinegar 

1 tbsp extra virgin olive oil

Pile up all ingredients, add EVOO, vinegar & lemon juice.

shoepeg dip

I LOVE this stuff. So, so good. And so good for you!

·         1 can shoepeg corn, drained

·         1 pepper (i.e. red, yellow, orange)

·         1 can black beans, rinsed

·         Red onion (to liking)

·         Tomatoes (to liking)

·         2 avocados

·         1 can diced olives

·         Lemon juice

·         Wishbone Italian dressing

Dice the pepper, onion, tomatoes, and avocado. Add 1-2 tablespoons lemon juice. Add Wishbone Italian dressing to taste. Mix and refrigerate.

california salsa

I love, love, love homemade salsa. We call this one "california" salsa because that is where I grew up. easy to make, tastes yummy!

·         ¼ c. cilantro

·         ½ medium onion (yellow is recommended)

·         1 tsp. fresh lemon juice

·         6 ripe roma tomatoes, quartered (more if needed)

·         1 serrano chili pepper, cut into pieces

·         1 tsp. cider vinegar

·         1 tsp. salt

Chop onions in a food processor. Add cilantro. Add remaining ingredients. Salsa thickens in the refrigerator.

Shaved Brussels Sprout Salad

I love roasted brussel sprouts. For a while I thought it was the only way I liked them prepared.

But I've recently discovered I love shaved brussels sprout salad. I've made two variations so far.

I threw this one together with the following:

- thinly sliced ("shaved") brussels sprouts
- dried cranberries
- diced apple
- toasted chopped walnuts
- goat cheese
- dressing made from balsamic vinegar, light mayo, honey and s+p.

It was delicious!!


The other variation I've made was really light and fresh-tasting. We loved it as well! If you've never tried this, give it a go!

ingredients:

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice


preparation:
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
cooks' notes:
· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

honolulu kabobs

1 cup soy sauce
1 cup pineapple juice
1/2 cooking oil
2 tsp dry mustard
2 tbs brown sugar (substitute honey if desired)
2 tsp garlic salt
1/2 tsp pepper

Combine in saucepan. Simmer 5 minutes, cool.

Marinate 1 1/2 inch pieces of chicken (4 boneless skinless breasts) and sirloin or better steak (about 4) for 3+ hours or overnight. Thread chicken, steak, cut-up pieces of onions, pineapple chunks, bell pepper, zucchini, mushrooms, etc. onto skewers. Grill 20 minutes, turning often and basting with remaining sauce.

whole wheat pizza dough

(this recipe uses a bread maker and is approximately a medium, or 1.5 pound, loaf)

put ingredients into bread maker in the following order:
1 c lukewarm water


1 T honey
1 t salt
2 T olive oil
1 c whole wheat white flour


1.5 c whole wheat flour

1 t yeast

use the "dough" option on your bread maker. once the dough is done, spread it out on a greased pan of your choice. cook for 10 minutes at 425 degrees. remove and add toppings. cook for another 15-20 minutes.

enjoy!

(you can use any combination of flour for this recipe. i would not recommend all whole wheat flour, but you can use all whole wheat white flour. you can also try whole wheat pastry flour.)

fiesta dip

I came across this recipe on Pinterest.

It came from Eat Cake for Dinner (eatcakefordinner.blogspot.ca), who adapted it from a recipe in Gooseberry Patch's Simple Shortcut Recipes.

I changed it slightly to fit our Great in 8 requirements and for easier preparation. Try it out with some baked tortilla chips.

This recipe is fun because you can easily adapt it to your likes/dislikes.

Fiesta Dip

8 oz. pkg. (light) cream cheese, softened

16 oz. container (light) sour cream

11 oz. can sweet yellow and white corn, drained

15 oz. can black beans, drained and rinsed

10 oz. can diced tomatoes with green chiles, drained

1 1/2 Tbl. salsa seasoning mix or taco seasoning mix (I used 2 TBs for more flavor)

2 c. shredded sharp cheddar cheese

In a large bowl, mix the cream cheese and sour cream. Next, stir in seasoning and then diced tomatoes with green chiles. Add remaining ingredients. Cover; chill at least 24 hours before serving. Serve with tortilla chips.  Serves 10-12.

[Although it says to chill 24 hours before serving, it is just as delicious right after being prepared. Chilling simply allows it to harden/thicken. Another suggestion I saw was to serve it warm (like in a Crock-Pot), which is also yummy.]

skinny chunky monkey cookies

I found this recipe floating around on Facebook. May be worth a try? :)

Skinny Chunky Monkey Cookies
(Makes 30 cookies)

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1

garden pasta salad

from tanya! :)

garden pasta salad
cooked whole wheat medium pasta shells ... approximately 1/2 a box                                                            4 large tomatoes (from the garden) 
2 avocados 

1 can of whole olives, drained

4 ears of sweet corn, cut off the cob

1 can of kidney beans, drained and rinsed

mozzarella cheese  

broccoli

KRAFT FAT FREE Zesty Italian dressing

 

bell pepper, cucumbers, or grilled chicken would also be good in it

 

Cut ingredients into bite size pieces and toss together.....ENJOY!

                                                                         

The sweet sweet corn and the fresh garden tomatoes made it remarkable!!