Zesty Lime Shrimp and Avocado Salad

I saw this on a friends FB page and it was all over IG for a hot minute too so I decided to make it. It tasted really similar to a ceviche (and especially since I chopped my shrimp). Super yummy!

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Pistachio Crusted Baked Turkey Meatball

We had a fried meat ball of some sort at the Vendy Awards in Philly a few weekends ago and inside was a pistachio. Then we started thinking-- what if we crushed them and rolled a turkey ball in it and baked them? So yeah... then we made this. Served on top of cauliflower puree. Super healthy!

Ingredients
1/2 cup chopped pistachios
1/2 cup dry bread crumbs
1 egg, lightly beaten
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper

1 piece whole wheat bread, diced
1 pound ground turkey

Directions
Preheat oven to 375°. In a large bowl, combine all ingredients less 1/4 cup pistachios and 1/4 cup breadcrumbs. Combine leftover ingredients into a shallow bowl. Shape turkey mixture into 1-in. balls. Roll in remaining pistachio mixture. Place meatballs on baking pan. Bake 18-20 minutes or until cooked through.

Southwestern Stuffed Spaghetti Squash

This dinner was soooo good! I am beyond full and satisfied. You can do so much with this dish. You can add chicken or beef or make it vegan. So healthy for you too!

INGREDIENTS:
1 medium spaghetti squash
1/2 red onion, chopped
2 garlic cloves, minced
1 c bell peppers, chopped (I used red, yellow, and orange)
1/2 Tablespoon ground cumin
Kosher salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 1/2 cups Morning Star crumbles
1/2 cup freshly torn cilantro, plus more for garnish
1/2 cup grated low fat mexican cheese
4 tbsp light sour cream
1/4 avocado, diced

DIRECTIONS:
Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, and red bell pepper. Sauté 2 minutes. Stir in cumin and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm. Top with avocado and a side of sour cream.

Enjoy!

** Note - I didn't mix my squash with the stuffing mixture. I just filled my squash and melted the cheese.

Baked Turkey Quinoa Meatballs

I found the recipe for the turkey balls on Dr. Oz's website and then I made a few minor adjustments. The turkey was super light and fluffy and really filling. Definitely recommend them!

Ingredients
1 lb lean ground turkey
2/3 cup cooked quinoa
3 garlic cloves, minced
1 egg
1/4 cup red onion, diced
1/2 tsp black pepper
1/4 tsp dried oregano

salt and pepper to taste

Directions
Preheat oven to 350° F. Thoroughly cover a baking sheet with parchment paper or cooking spray. In a large bowl add ground turkey, quinoa, red onion, garlic, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly. Bake for around 30 minutes until the meatballs are firm and cooked throughout. 

I served mine in a whole wheat pita with baby spinach and Tzatziki sauce (garlic cucumber dip). Trader Joe's sells a little tub all ready to go. I also made homemade skin on sweet potato fries, which is easy - just slice up potatoes and coat in 1 tablespoon olive oil and sea salt. Bake for 30 minutes. You can cook them the same time as your turkey balls and they will be done at the same time! BOOM!

Chicken Broccoli Roulade with Chili-Spiced Mashed Sweet Potatoes

Having trouble being creative with the staples? Chicken, broccoli, and sweet potatoes get transformed into something fun with this simple recipe...and it's healthy for you too!

BTW - diabetic patients can profit from the sweet potato’s low or moderate glycemic index. Compared to high-GI foods, sweet potatoes break down more slowly in the body, producing smaller fluctuations in blood glucose and insulin levels. In addition, sweet potatoes are low in calories.

Also, the mash is practically fat-free and the chili powder contains capsaicin, which studies have shown may inhibit fat-cell growth and help people consume fewer calories. And cinnamon is no slacker spice either: It keeps your blood sugar stable and your appetite in check, so you won't be tempted to go back for a second helping.


Make the Roulade:

Ingredients:

3 (24 oz total) large chicken breast halves
2 large eggs
2 tsp water
1 cup whole wheat seasoned breadcrumbs or panko
2 cups broccoli floret, cooked, chopped small
1/2 cup parmesan cheese
1 tbsp low fat milk
2 tsp oregano
salt
spray oil
wood toothpicks

Directions:

Preheat oven to 350°. In a small bowl, combine 1 egg, milk and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner. This helps when you wrap the cutlets.

Put the chopped broccoli on a bowl and add water. Cover with saran wrap and microwave for about 2 minutes until broccoli is cooked. Add 1 egg, parmesan, and oregano. Stir to combine all ingredients.

Scoop about 2 tablespoons of the broccoli mixture on a chicken breast. Then roll the chicken tucking in the sides if possible. Keep in place by using a wooden toothpick. Dip the chicken into the egg mixture and then into the breadcrumbs. Repeat until all chicken is used and bake for 30 minutes.

Make the potato mash:

Ingredients:

1 large sweet potato, cubed
2 tablespoons fresh orange juice
1/2 tsp orange zest
1/2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp chili powder

Directions:

Boil the sweet potatoes in a large pot on the stove top about 25 minutes until potatoes are soft. Mash the chunks of potato and add in remaining ingredients. Viola!

Curried Carrot, Sweet Potato, and Ginger Soup

Did you know that one baked, medium-sized sweet potato contains 438% of your daily value of vitamin A? Did you know that a white potato only contains 1%? Time to start eating more colorful! Orange it is! This soup is super easy to make and perfect for a cold winter afternoon.

Ingredients
2 teaspoons canola oil
1/2 cup chopped white onion
3 cups cubed peeled sweet potato
1 1/2 cups sliced peeled carrots
1 tablespoon powdered ginger
1/2 tablespoon curry powder
3 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. Garnish with a dollop of fat free sour cream if you want.

Toasted Quinoa Salad with Shrimp and Snowpeas

Found this on a website and it called for scallops instead of shrimp. I also upped the amount of snow peas and bell pepper for my dish. Came out slammin'!

Active Time: 50 minutes
Total Time: 50 minutes

INGREDIENTS
1 pound large shrimp, peeled and cleaned
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
3 cups trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1/2 cup finely diced red bell pepper
1/4 cup fresh cilantro
1/4 cup thinly sliced scallions

PREPARATION
Toss shrimp with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas and bell pepper, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa mixture; toss to combine.
Heat a large skillet over medium-high. Add the remaining 2 teaspoons canola oil and cook the shrimp until pink. Gently stir the shrimp into the quinoa salad. Serve garnished with cilantro and scallions, if desired.

Lamb and Eggplant Ragu

This dish makes you do a happy good food dance when you eat it. Crazy good. I can't believe this is good for you too. I plated more than 4 ounces of pasta, but that's okay. :)

Makes: 2 servings
Active Time: 25 minutes
Total Time: 25 minutes

INGREDIENTS
8 ounces whole-wheat rigatoni, rotini or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta, (optional)


PREPARATION
Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

TIPS
Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION
Per serving: 422 calories; 10 g fat ( 3 g sat , 4 g mono ); 37 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 343 mg sodium; 795 mg potassium.

White Turkey Chili

On a chilly night, this hearty dish hits the spot. The bulgur and the beans make this dish super hearty and the chiles give it a kick but not too much. Also, the green chiles kinda hide the zucchini. You could pass this off on squash haters easily!

INGREDIENTS
3 tablespoons extra-virgin olive oil or canola oil
1 pound 93%-lean ground turkey
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced (about 3 1/2 cups)
1/2 cup bulgur *see Notes
2 tablespoons dried oregano
4 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon white pepper
1/4 teaspoon salt
15-ounces canned no-salt-added white beans, rinsed
1 4-ounce cans green chiles, mild or hot
4 cups reduced-sodium chicken broth


PREPARATION
Heat oil in a pot over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in white beans and chiles, then pour in broth; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

NOTES
Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. I found a 10 minute Bulgur at Trader Joe's and opted to use that. I didn't need to cook the chili down for 50 minutes, so that ruled. If you can buy that, it will save you some time.
NUTRITION
Per serving: 356 calories; 14 g fat ( 2 g sat , 5 g mono ); 43 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 26 g protein; 10 g fiber

Crab bisque with Avocado, Tomato, and Corn Relish

I had a big bowl of this and now I am completely satisfied and in a seafood coma. I was reluctant on the salsa but the contrast of cool and hot was nice. The acid in the salsa and the creaminess of the avocado paired nicely with the richness of the bisque. I used 16 ounces of crab instead of 12 because that's how the container came. Plus, you can't really go wrong adding extra crab.

Makes: Makes 8 servings, about 1 cup soup and 1/4 cup relish each
Active Time: 35 minutes
Total Time: 50 minutes

INGREDIENTS
RELISH
1 small avocado, finely diced
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1 medium tomato, seeded and finely diced
1 tablespoon lime juice
1/4 teaspoon salt
Freshly ground pepper to taste

BISQUE
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1 cup chopped onion
1 cup diced yellow bell pepper
1 1/2 cups diced peeled russet potato
3/4 teaspoon sweet or hot smoked paprika (see Notes), plus more for garnish
1 cup dry sherry (see Notes)
2 cups seafood stock or broth or reduced-sodium chicken broth
2 cups low-fat milk
12 ounces crabmeat (see Tips), drained if necessary
1/2 teaspoon salt

PREPARATION
To prepare relish:
Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; gently toss to coat. Let stand at room temperature while you prepare the bisque.

To prepare bisque:
Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

TIPS & NOTES
Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crabs from both the U.S. and Canada are considered good choices for the environment.

NUTRITION
Per serving: 230 calories; 7 g fat ( 1 g sat , 4 g mono ); 35 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 16 g protein; 4 g fiber; 441 mg sodium; 719 mg potassium.

Herb-Coated Filet Mignon

The Betty Crocker style of cooking, while convenient, is not good for you folks. Food that comes from boxes or the freezer aisle is not what you want. Shop the perimeter of the grocery store and load up on lean meats and fresh produce. Season your food properly and try cooking new things- you will never feel like eating healthy is a chore. This dish was served with steamed haricot vert and roasted fingerling potatoes.

Makes: 2 servings
Active Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS
8 ounces filet mignon, about 2 inches thick, trimmed of fat and cut into 2 portions
Cooking spray
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon and/or thyme
1 teaspoon Dijon mustard

PREPARATION
Spray grill pan (or frying pan) with cooking spray and turn on medium heat. Let the pan get hot (about 30 seconds or so) to get a nice sear on the steak.
Sprinkle steaks with salt and pepper. Place steaks in the pan.
Cook one side for 5 minutes, then flip and cook an additional 5 minutes.
If you have an instant-read thermometer the steak should register 140°F for medium-rare.
Transfer to a cutting board; let rest for 5 minutes.
Place herbs on a plate. Coat the edges of the steaks evenly with mustard; then roll the edges in the herbs, pressing gently to adhere.

Slow-Cookin' Pulled Chicken

Headed to Storm King tomorrow and we are packing a picnic! This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with cole slaw, or eaten all by itself. Yummmmmm! PER SERVING (1/2 cup): 149 calories, 1g fat, 462 mg sodium, 10g carbs. I chose to do the 8 hour version of this recipe. It shredded on touch. Ridiculous!

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

Shrimp over Cumin Scented Beans

This dish was really easy and super satisfying. I thought the beans would be really spicy but they weren't that spicy at all. I paired my dish with store bought Mediterranean Couscous. 

Ingredients
2 spray(s) cooking spray
1 small jalapeño pepper(s), cored, seeded and minced (or to taste)*
1 clove(s) (medium) garlic clove(s), minced (or to taste)
15 oz canned kidney beans, undrained
1/4 tsp ground cumin, or to taste
1/4 tsp dried oregano, or to taste
1/4 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
1 pound(s) uncooked shrimp, large, peeled, deveined
2 Tbsp fresh lime juice
1/4 tsp paprika, hot variety
2 Tbsp chives, minced

Instructions
Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.

Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.

Spoon beans into a serving bowl; top with shrimp and sprinkle with chives. Yields about 3 1/2 ounces shrimp and a scant 1/2 cup beans per serving. 5 points per serving. (11 with couscous).

Curry Chicken

This is a WW recipe I found online. I found one online but I doctored some of the proportions. Below is the recipe. 6 points per serving, yo! I served mine with brown rice and roasted cauliflower with turmeric. 

Servings: 4

Ingredients:
3/4 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 dash ground red pepper
1 1/2 lbs chicken parts, skinned
2 teaspoons vegetable oil
1 cup chopped tomato

1/2 cup chopped yellow onion
1 bay leaf

Directions:
1. In bowl, combine yogurt and seasonings; add chicken parts, turning to coat. Let stand at room temperature for 30 minutes.
2. In 12 inch skillet heat oil; add onion and saute until lightly browned.
3. Add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine.
4. Bring mixture to a boil.
5. Reduce heat, cover and let simmer, turning once to twice, until chicken is tender, about 30 minutes; remove bay leaf before serving.

Roasted Chick Peas

Want a hearty and nutritious snack? These guys are my go to. So simple to make too. Shout out to Meghan Sullivan for snacking on them at work one day and introducing me to it. WW peeps - 1/2 a cup is only 3 points!

Ingredients
1 can of chick peas, rinsed and drained
1 tsp garlic powder
1 tsp curry powder
1 tsp cayenne pepper
1 tsp salt

Make it:
Coat the beans generously and place on a baking sheet. Bake for about 20 minutes at 400 degrees. Let cool a few minutes. Munch away!

Turkey Kielbasa, Kale and White Bean Stew

I had some leftover kale and thought a nice stew would be good. I found this recipe online and it was very good - and good for you. It reminded me of navy bean soup with the beans and the onions but the kale was a great addition and the turkey kielbasa was salty and hearty. It was hard only eating 1.5 cups!

Ingredients
4 cups uncooked kale, roughly chopped
6 servings Turkey kielbasa ring rope, chopped into bite size pieces
4 cups chicken stock
1 can white beans, drained and rinsed
1 cup onion, diced
1 Tbsp Italian seasoning
2 tsp table salt
2 tsp mixed cracked pepper
5 sprays olive oil cooking spray
1 Tbsp minced garlic

Instructions
In a non stick skillet, saute onion and garlic in cooking spray. Add keilbasa and cook for an additional 4 minutes. In a large soup pot, bring chicken stock, kale , italian seasoning and white beans to a boil. Add onions, garlic and keilbasa and reduce heat to a low simmer. Cook for an additional 35 minutes. Yields about 8 servings at 1.5 cups each. 5 points per serving.

Kale Strawberry Smoothie

 My office hooked up with Weight Watchers recently and we now have meetings every week (including weigh ins) at my office. I have done WW before (about 5 years ago before my wedding to lose 5 or 8 pounds). I've done tracking online, but it was in the meeting yesterday when the coordinator said something that struck me - a lot of people are "completely on or completely off" when it comes to eating right. This is so me. I'm either raging hard core in the gym and depriving myself of everything or I'm eating whatever and drinking whatever and not caring one bit. The trick is to learn balance. I don't want to say "I'm on a diet". I want to just live healthy and not feel deprived. This morning, I started my day out with an energizing smoothie.

Ingredients
1 low fat vanilla yogurt
3/4 cup(s) strawberries
2 cup(s) Kale

1 packet Pure Acai  (I bought mine from Fresh Direct)
1/2 cup(s) ice cube(s)

Instructions
Blend all ingredients together until smooth. Makes 2 servings. 3 points each. Perfect before or after a workout!

Virgin Mary

I drink a V8 just about everyday. I love them. I feel good drinking it. The thick tomato juice goes into my body and I feel like little vegetable soldiers are giving my soul a pep talk. "Wake up!", they say. The best is a yummy virgin mary after a good morning workout. I love my kale smoothies too but this also hits the spot.

Ingredients:
5 oz low sodium V8 juice cocktail
1.5 oz favorite vodka
1 tsp Worcestershire sauce
1/8 lime wedge
1/8 lemon wedge
1/2 tsp fresh ground black pepper
Enough ice to fill a pint glass

Directions:
Fill a pint glass with ice. Grind fresh black pepper over ice. Squeeze lemon and lime wedges and pour remaining ingredients. *This is important!: pour the bloody Mary recipe V8 back and forth between shaker and/or pint glass. Voila! Turn a grind of black pepper over the top and garnish with a fresh celery sprig and a pickle. 

Healthy tip of the day...DRINK YOUR VEGGIES!

If you're not eating enough veggies, start drinking them! Like the recipe above, you can get 2 of your daily serving of vegetables in one glass. You can buy smoothies that have more fruit and mask the veggie taste or you can press juices to get it too.

Chicken and Asparagus

On the third day of healthy, you get chicken and asparagus! Cooking the asparagus in the chicken broth left this nice broth that when poured over rice made this dish really yummy. Plus, no butter or oil means it was even more healthy!

Ingredients
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced

Directions
Spray large skillet with cooking spray and put over medium-high heat. Add chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to a side plate. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Serve over rice (optional).

Workout tip....CLASSES!
If you belong to a gym, slip a few classes into your routine. Mixing it up will keep your muscles guessing and you'll push yourself harder than when you are doing routines on the floor. For the ultimate burn go for high intensity cardio like kickboxing, zumba, or spin classes.

Crispy Eggplant with Homemade Tomato-Basil Sauce

This is my take on Eggplant Parmesan. It's a little different in that I bake the eggplant instead of frying it and I don't use any parmesan cheese in the bread crumbs. I'm also using Panko instead of traditional bread crumbs. I also don't re-bake in the oven with the sauce. I want to keep the eggplant as crispy as possible.

For the Sauce:
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 (16-ounce) can crushed tomatoes
1 teaspoon brown sugar
Kosher salt and freshly ground black pepper
4 fresh basil leaves, chopped
1 teaspoon oregano
Splash of red wine (optional)

Make It:
Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes, oregano  and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil, wine, and the remaining olive oil. Let simmer while you make the eggplant.

For the Eggplant:
1 eggplant
1 egg white
1 1/2 tablespoons water
1/2 cup Panko
pinch salt
1/2 teaspoon freshly ground pepper
3 oz fresh mozzarella cheese

Make It:
Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine Panko, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the Panko mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. When almost done, top each piece of eggplant with a teeny slice of mozzarella. Turn oven up to broil and let the cheese melt and turn bubbly and golden (about 2 minutes).

Arrange the eggplant slices so that they stack on top of each other. Spoon about 1/2 c sauce over the eggplant pieces (or as much as you desire). You can also serve spaghetti pasta on the side and more sauce over the pasta.

Today's healthy tip is.....SLEEP!
Seriously. Google sleep and weight loss. Lack of sleep increases the stimulus to consume more food and increases appetite-regulating hormones. If you’re what researchers call a short sleeper (measured by how long you sleep each night—5.5 to 6 hours or less qualifies you), you’ll have trouble losing weight, no doubt about it. In a 7-year study of 7,022 middle-aged people, Finnish researchers found that women who reported sleep problems were more likely to experience a major weight gain (defined as 11 pounds or more). (Source or...Google it and see for yourself).