Here is what I did:

MIX:

• 2 Cans Chickpeas / Garbanzo Beans
• Cherry Tomatoes
• Cucumber
• Celery
• Peppers
• Fresh Parsley
• Balsamic Vinaigrette

For my Balsamic Vinaigrette recipe click here

Related posts:

1. A Filling Salad
2. Healthy Tuna Salad
3. Ginger Salad Dressing

I really enjoyed my mornings where I had a serving of this loaf for breakfast with a dollop of non-fat Greek yogurt.

What you’ll need:

• Olive oil cooking spray
• 2 ripe bananas, mashed (she used one)
• 3/4 cup ground flaxseed meal
• 2 egg whites
• 1/3 cup agave nectar or raw honey
• 1 cup fat free Greek Yogurt (She used 1% buttermilk)
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup whole-wheat flour
• 3/4 cup spelt flour
• 1 tsp orange rind, grated ( I omitted)
• 1 cup blueberries ( I used Frozen)
• 1/2 cup unsalted walnuts, chopped

How to Make it:

Preheat oven to 375°F. Spray a nonstick loaf pan with cooking spray. In a large bowl, stir together banana, flaxseed, egg whites, agave and yogurt. In a separate bowl, mix baking soda, salt and flours. Combine dry ingredients into banana mixture. Gently fold in blueberries and walnuts. Pour mixture into loaf pan and bake for 45 minutes.

I made this as a loaf, but to be honest, I think they would be delicious muffins!

*Nutritional Info: (Makes about 10 slices)

For the original recipe from Eat Clean, click HERE

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1. Strawberry Banana Breakfast Bananza!
2. Low Fat Turkey Meat-loaf
3. Low Fat Corn Muffins

Cinnamon French Toast:

• 2 slices of Ezekiel Cinnamon Bread defrosted
• 3 egg whites
• Dash of Cinnamon
• Dash of Vanilla
• 1/2 a banana – sliced
• Canola oil spray

How to make it:

1. Heat both pans on medium
2. Whisk egg whites, cinnamon and vanilla in a bowl
3. Drench your Ezekiel bread in your egg mixture
4. Spray both your pans with a touch of oil.
5. In one pan: place your toast and top it off with any remaining egg. Then brown both sides!
6. In the other pan – saute your sliced banana
7. Place your banana on-top of your french toast and voila!

Here is the scoop:

*

Related posts:

1. Cinnamon Toast Crunch
2. Tasty Egg White Recipe
3. Heathy Breakfast Ideas

I try to make things that are great for dinner, but really great to heat up the next day.

This week I made a Mexican Casserole (which I called chicken nachos because I think it’s sounds more delicious  and that’s what this recipe is ) – delicious!

I found this recipe is Cooking Light- and I did nothing to it. I followed the recipe as written. Here is the scoop:

* Nutritional Info:

CLICK HERE FOR THE LINK TO COOKING LIGHT

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1. Chicken Vegetable Soup
2. Chicken Vegetable Soup
3. Healthy Fish Sticks

But sometimes I do bake! Especially since I realized my 2 year old nephew thinks my baking rocks!

Last night, I baked up a batch of Chocolate Chip Bran Muffins. I think the original recipe came from the side of a Bran Flakes box many years ago. Here’s how I re-worked it:

In a Bowl:

1. 1.5 cups of Bran Flakes Cereal
2. 1 Tbsp lemon juice
3. 1 cup skim milk

Let this sit until the bran has absorbed the milk and turned to mush.

Dry:

1. 1 cup whole wheat flour
2. 1/2 cup old fashioned oats
3. 1/2 tsp baking powder
4. 1/2 tsp baking soda
5. Dash of Salt
6. 1 tsp Cinnamon

Wet:

1. 1 egg
2. 1 small jar baby food (prune)
3. 1/4 cup honey
4. Bran/Milk Mush

Combine Dry and Wet. Add 1/2 cup dark chocolate chips (or semi sweet).

Bake at 400 for 15 – 20 minutes until done.

*Makes 16.

* Nutritional Info:

Related posts:

1. Low Fat Corn Muffins
2. Cravings, Cravings, Go Away.
3. Peanut Butter Chocolate Banana, What?

This great chicken recipe was in the Summer 2010 issue. Here is what I did with it:

Leek, Chicken and Feta Stuffed Pita’s (serves 4)

• 2 tsp extra virgin olive oil
• 3 leeks (the white’s) – chopped
• 4 garlic cloves- minced
• 12 ounce boneless skinless chicken breasts- diced (you can use raw or cooked)
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 2 ounces Feta Cheese
• 2 tbsp Parmesan cheese
• 2 egg whites -
  
• salt and pepper to taste
• 4 whole grain whole grain wraps

1. Heat oil on skillet over medium heat and cook the garlic and leek until softened. 10 minutes.
2. Add chicken (if it’s raw, put your stove top on high). Cook.
3. Add dill, mint, salt and pepper.
4. Stir in Feta, Parmesan and the egg until well combined. Careful! You don’t want the egg to scramble so make sure you stir!
5. In a new DRY skillet on medium lay down your whole wheat wrap.
6. Covered 1/2 the wrap with 1/4 of the chicken mixture and brown on both sides.

ENJOY!

* Nutritional Information (with a Weight Watchers whole wheat wrap)

* You can lower the fat (and calories by using low fat cheese

Related posts:

1. Chicken Wrap – Part Two
2. Chicken Wrap – Part Three
3. Egg White Feta Quesadilla

Cook your vegetables before you put them into your omelet!

I just think a little saute with some sweet onions will make anything taste better.

Open Faced Feta Omelet

1. Spray Olive oil in a skillet on medium and let in warm up.
   
2. Saute ONE SMALL DICED LEEK and ONE MINCED GARLIC CLOVE - soften for 5 minutes
   
3. Add DICED MUSHROOMS TO THE PAN.
4. Then add 1/2 a SHREDDED ZUCCHINI, CHOPPED BROCCOLI, SLICED CHERRY TOMATOES.
5. Season with salt and pepper.
6. Cook until the veggies are to your liking.
7. Set aside

1. In a bowl, whip 1 EGG and TWO WHITES
   
2. Spray Olive oil in a skillet on medium and let in warm up.
3. Pour your egg mixture onto the skillet and let it cook.
4. Flip when ready.
5. Top your eggs with the vegetables.
6. Top your vegetables with 1/2 OUNCE OF FETA CHEESE.
7. ENJOY!

* Nutritional Information

Related posts:

1. Egg White Feta Quesadilla
2. Crustless Quiche
3. Lasagna Without The Noodles

I recently posted a recipe for Ginger Salad Dressing. Here is what I do with it!

Chicken Ginger Salad Slaw – Makes 2 servings

• 6 ounces rotisserie chicken white meat
• 1 bag of “Shredded Cabbage” – I use Dole Colorful Coleslaw Salad
• 1 Ounce Goat Cheese – crumbled
• 1/2 ounce toasted Slivered Almonds
• 1/16th’s of Ginger Salad Dressing

1. Pour Coleslaw in a big salad Bowl.
2. Dice up Chicken and toss it in!
3. Throw in cheese, nuts and dressing.
4. Toss well.
5. Split into two.
6. TA DA, a GIANT, filling, YUMMY salad!

*Nutritional Information for 1 serving

* You can make this lower in fat by using low fat cheese or using only half.

Related posts:

1. Low Fat, Low Calorie Chopped Chicken Salad
2. Ginger Salad Dressing
3. Chopped Chicken Curry Salad

Strawberry Banana Breakfast Bananza

• 3/4 cup non fat plain Greek style yogurt – I just posted about my new yogurt find last week! CLICK HERE to read about Liberte 0% Greek Yogurt
• 1/2 cup Kashi Go Lean Crunch
• 2 ounces chopped Banana
• 2 ounces sliced strawberries

Serve and Enjoy!

*It’s like dessert for breakfast but healthy and full of calcium and protein! It’s got everything you need to start your day off right.

* Nutritional Information

Related posts:

1. Blueberry Banana Bread
2. Heathy Breakfast Ideas
3. On The Go Breakfast Ideas

Chopped Chicken Curry Salad with Fruit Chutney

• 3 ounces chopped white meat chicken ( I used Rotisserie)
• 2 Tbsp Plain Non Fat Greek Yogurt ( If you can’t find Greek – just look for non fat plain)
• 1/2 tsp Curry Powder
• Dash of Cinnamon
• Salt and pepper to taste
• 15 Raisins
• 3 tsp Fruit Chutney (You can use apricot or peach Jam – I found a all natural Peach Chutney that had turmeric in it)
• 3 Corn Thins

1. Combine chopped chicken, yogurt, spices and raisins.
2. Spread 1 tsp of Chutney on each Corn Thin.
3. Divide Chicken Salad into three and place onto of chutney.
4. Enjoy!

Related posts:

1. Low Fat, Low Calorie Chopped Chicken Salad
2. Pumpkin Curry Apple Soup
3. Chicken Ginger Salad Slaw