Cauliflower Potato Salad

I was a little concerned about how this would turn out…. But it was so yummy!

What you need…

  • 1 1/2cup chopped cauliflower
  • 1/4 cup sliced celery
  • 1 or 2 green onions
  • 2 TBSP avocado mayo
  • 2 TBSP mustard
  • 1/2 tsp paprika
  • 2 pickle spears chopped
  • 1/4 tsp garlic powder
  • A dash of Salt and pepper
  • 3 hard boiled eggs

How to make it…

  1. First off you need to boil your eggs. For about 20min. (Hard boiled)
  2. I bought this bag of cauliflower and just microwaved like it said on the back
  3. Once it’s cooked get your portion for the potato salad and set it in the icebox to chill
  4. Once the eggs are done boiling peel and slice them open… set the yolk aside. Chop the egg whites up and set those aside.
  5. In a small bowl add in the mustard, mayo, yolks, garlic, paprika, salt and pepper and mix well
  6. Once the cauliflower is chilled place your pickles,celery, green onion and chopped up egg whites.
  7. Then pour in your yolk mixer and mix well

I divided this up into 3 equal servings


Each serving is 1/3 Lean, 1/3 Green, 1.16 condiment, and .66 Healthy fat 😉

Breakfast style Zucchini boats

What you need…

  • 1 zucchini
  • 2 oz lean turkey sausage
  • 1/2 cup mixed chopped spinach and mushrooms
  • 1 oz shredded cheese
  • 2 whole eggs

How to make it…

  1. Cook your sausage. Again I just cooked 1/2 a lb and set aside what I didn’t need. (I used the left over sausage for my kids breakfast)
  2. Cut your zucchini in half lengthwise and scoop out the middle
  3. Pop those in the microwave for about 3 min just enough to make them tender.
  4. Once your sausage is cooked add in your veggies.
  5. Once the veggies are cooked add in your 2 eggs and scramble away
  6. Place the boats in a baking dish and fill up. Your filling will over flow it’s ok! Then top with your 1 oz cheese and bake at 350 until bubbly

This is one complete lean and green! (Maybe a tiny bit over on the lean by 1 oz ) zero healthy fats and zero condiments!

spicy Orange Chicken Stir Fry

This is amazing! It doesn’t have to be spicy if you’d rather just have orange chicken stir fry!

What you need…

  • 3 or 4 chicken breast (it should cook down to 12oz)
  • 1 cup mixed sliced celery and sliced mushrooms (and 1 green onion)
  • 1 cup broccoli and cauliflower 
  • 1 cup chopped zucchini 
  • 3/4 tsp ground mix (1/4tsp ginger, 1/4tsp garlic and 1/4tsp of sesame seeds)
  • 2 TBSP extra virgin olive oil 
  • 2 TBSP orange zest
  • 1/4 tsp sriracha (optional) 
  • 2 tbsp soy sauce low sodium 
  • Dash of pepper

How to make it…

  1. Cut your chicken into bite size pieces and toss in 1 tbsp extra virgin olive oil, 1/2 tsp ground mix (garlic, ginger, sesame seed mix. )
  2. Once your chicken is cooked add in your veggies 
  3. While your veggies are cooking get the zest of off about 2 oranges. It should come out to 2TBSP… mix it with 2 TBSP soy sauce, 1 TBSP extra virgin olive oil and 1/4 tsp ground mix (garlic and ginger mix.)  
  4. Once the veggies are tender add in the sauce mixture you just made. 
  5. Toss the stir fry around and add in 1/4tsp sriracha

This serves 2! 

One serving is a complete lean and green, 2.75 condiments, 1 healthy fat. (2.50 condiments without the sriracha)

 

Layered Taco Dip or Taco Salad

Um…. Just so yummy!!! I eat mine as a salad. 

What you need…

  • 6oz Ground Bison
  • 1/4 cup Rotel
  • 1/2 tsp Taco seasoning
  • Skinny Taco Dip-Click HERE
  • 3oz Guacamole or 1.5 oz of guac and add 5 black olives 
  • 1oz Shredded Cheese
  • 6oz Bell Peppers
  • 1/2 cup shredded lettuce (or if you want the salad forget the bell pepper and just add 1.5cups shredded lettuce) 

How to make it…

  1. Cook your Bison with the taco seasoning and Rotel- Go a head and cook the whole lb then just divide it up.
  2. now is a great time to make the Skinny Taco Dip
  3. Once the Bison is cooked place 6oz on the bottom of the bowl
  4. spread the Skinny Taco Dip over the meat
  5. place your guacamole on top of that- 3oz avocado mixed with a dash of sea salt and pepper and a little diced tomato. Or add 1.5 oz guac and then slice up 5 black olives and add them with the lettuce. 
  6. Place your shredded lettuce and shredded cheese on top. 
  7. then slice your Bell Pepper into thick pieces for your dippers

this is a complete Lean and Green, 2.5 Condiments, 2 Healthy Fats
Personally I like to mix it all up and eat it as a salad. If you’d rather eat it as a salad just add 1.5 cups of shredded lettuce 😉

Skinny Taco Dip

Delicious as a mix or a dip, Personally I love to use it as a mix

What you need…

  • 1 TBSP Sour Cream
  • 1 TBSP Light Cream Cheese
  • 1Tbsp Shredded Mexican Cheese
  • 2 TBSP Rotel
  • 1/4 tsp Taco Seasoning

How to make it…

  1. Mix it all together and you’re done!

This has 2.5 condiments… (its so little lean and green I don’t even count it!)

Mexican Stuffed Peppers

I know I know I did a pepper already but this is for the ones who DO NOT like spicy! I have been asked a lot about what to make for those who hate spicy food…

What you need…

  • Skinny Taco Mix Click HERE
  • 4 Oz of Chicken- Shredded…. need help? Click HERE
  • 2 Bell peppers
  • 2 oz of Cheese
  • 1.5 oz Avocado

How to make it…

  1. Mix the Skinny Taco Mix and the Shredded Chicken
  2. place the chicken mix evenly in the bell peppers
  3. bake in the oven at 400 for 25 min
  4. pull out and place 1oz cheese in each bell pepper
  5. bake until cheese is bubbly
  6. let cool just a little then top with your avocado

This is 1 Complete Lean and Green, 3 condiments, 1 healthy fat

Zucchini Chips

Just amazing!

What you need…

  • 2 zucchini
  • Pam
  • Sea salt

How to make it…

  1. Slice the zucchini on thin or 1/8i nches thick
  2. Place them flat on some paper towel then place another paper towel on top and pat dry.
  3. Then transfer them to a baking sheet.
  4. Spray with Pam and bake on 300° for 30 min
  5. Flip spray again and bake for another 30min.
  6. Keep checking about every 10 min and take out the ones that are close to burning.
  7. Once they are all done spray one last time with Pam and sprinkle sea salt then shake all together.

This can be a whole green or some of your green. It depends on more many slices yours made.

*Tip: The reason you don’t sprinkle Sea Salt on before baking is because the salt brings out more moisture so the baking takes twice as long. Its the same with Cooking with mushrooms always add salt after you cook the mushrooms.