Well it’s no secret that I have sweet tooth. Although I do advocate having a cheat meal once a week, I don’t always have my heart set on dessert and when I crave something sweet it’s not my cheat day. So what should we do? Have a sinless treat, of course! There are hundreds of recipes out there for Desserts that won’t interrupt your healthy meal plan, but this cheesecake is my favorite.
What you’ll need:
3 packs Organic Cream Cheese
4 Organic Cage Free Eggs
24 packets of Stevia Sweetener
1 tbsp of Vanilla Extract
1 tbsp of ground cinnamon
Organic Blueberry preserves
Pre-heat oven to 350 Degrees. Blend the Cream Cheese, eggs, vanilla, cinnamon and Stevia until velvety smooth. Pour mixture into a baking pan. Bake for 35 minutes or until crust is golden brown and the center doesn’t jiggle when moving the pan.
Refrigerate for 4 hours. When ready to serve, top with blueberry preserves and other fruit. P.S. Whipped Cream is sugar free and carb free. Hint, hint…
In the mood for something delicious, healthy and easy for dinner?
This chicken is so good, you’d think you were at a fancy restaurant! It only takes about 15 minutes to make.
Pan seared Tarragon Chicken:
4 boneless chicken filets
Season the chicken filets and pan sear in about 2 tbsp of Coconut Oil at medium high temp. Do not cover. Cook until golden.
Mushroom Bechamel Sauce:
1/2 cup Evaporated milk
2 tbsp butter
Salt and Pepper
2 chopped cremini mushrooms
In a saucepan, cook the chopped mushrooms in Extra Virgin Olive Oil until browned and softened. Add evaporated milk, butter, salt and pepper. Stir at medium heat until sauce thickens. Pour over the chicken filets.
The sides I used for this particular plate were Garlic Spinach and roasted Brussel Sprouts. The Sprouts were placed on a grill, drizzled with Olive Oil and Sea Salt. Garlic Spinach is very easy to make. All you need is fresh minced garlic, Olive Oil and Sea Salt. Cook the garlic in a pan and add 2 fistfuls of washed Spinach leaves. Feel free to pile it on as it shrinks down when it wilts. Once it starts to wilt, turn off the heat and toss while it’s still on the burner. Don’t overcook it because you don’t want to lose the essential nutrients. Takes about 5 minutes to cook and tastes amazing!
As I sat down to design this calendar, I was just so pumped up and got very ambitious. I wrote it down on a piece of blank paper, thinking to myself “I got this”. I’ve done each the 3 programs individually at least twice, why wouldn’t I be able to do this? One day into my makeshift Beach Body workout program and I’m feeling good. I look at the calendar in all it’s glory and now I’m like “What have I gotten myself into?” I wonder if I’m setting myself up for disaster or maybe that’s just my lazy subconscious telling me I can’t do this. Now I’m motivated. Oh, it’s on, now!!
Packed with Vitamins A, B, C, and E, Calcium, Iron even Folic Acid, Spaghetti Squash is a wonderful substitution for us pasta lovers.
First, you need to make incisions all over the squash to avoid the vapors during the cooking process from making the squash explode. Place the squash in 1 inch of water, pop in the oven for 45 minutes at 375 F. For an even quicker cook time it can also be made in the microwave for 12 minutes.
Cut the squash in half and remove the seeds.
Using a fork, scrape out the insides of the squash. Notice how the fibers have the form of spaghetti. Add a pinch of sea salt and olive oil. Top with your choice of pasta sauce, and meat.
For the meat sauce:
1 lb ground beef
2 cloves of garlic (minced)
1/2 white onion
1/4 yellow pepper
1/4 red bell pepper
Red pepper flakes
Bertolli Organic pasta sauce
Season the meat with all spice, pepper flakes to taste and the garlic. In a little olive oil, cook the vegetables until the onions start to turn transparent and add the meat to the pan and make sure to continue to stir while cooking to avoid it from clumping. Once the meat is cooked, pour the pasta sauce in and cover at medium heat for about 10 minutes and it’s ready to serve.