Pomegranate Smoothie

Ingredients:

• 1 c pomegranate juice
• 6 ounce fat free vanilla yogurt
• 1/2 c crushed ice
• 1 scoop whey protein powder

Directions:

Combine all in a blender, cover and blend until smooth and slightly frothy.

Serve immediately and ENJOY

Dairy Free Baked Pumpkin Pudding

Ingredients:

• 1  c. canned pumpkin
• 1/2  cup fat-free milk, or almond or coconut milk
• 1/3  c. packed brown sugar
• 2  egg whites, lightly beaten
• 1/2  tsp.pumpkin pie spice
• 3  tsp. milled flax
• 1  tsp. toasted pumpkin seeds, or coarsely chopped pecans or pistachios
• 2  tsp. packed brown sugar
• 1  tsp. butter or Ghee, softened
• Toasted pumpkin seeds (optional)
• Nonstick cooking spray

Directions:

1. Preheat oven to 350°F.
2. Lightly coat four 6-ounce custard cups or ramekins with nonstick cooking spray.
3. Place ramekins in a 2-quart square baking dish; set aside.
4. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice.
5. Divide pumpkin mixture among ramekins.
6. In a small bowl, stir together flax, 1 tbs. pumpkin seeds, 2 tsp. brown sugar, and butter with a fork until crumbly.
7. Sprinkle flax mixture evenly over pumpkin mixture.
8. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch.
9. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
10. Carefully remove ramekins from water.
11. Cool on a wire rack at least 15 minutes before serving.
12. Or after cooling up to 1 hour, cover and chill up to 24 hours.
13. If desired, sprinkle with additional pumpkin seeds before serving.

Gluten Free Southwest Black Bean Cake & Guacamole

Ingredients for Guacamole:

• 1 medium avocado, seeded and peeled
• 1 Tbs. lime juice
• 1/2 tsp Beau Monde
• 1 Clove minced garlic
• 1/2 c shopped onions
• 1 tsp chopped cilantro
• 1 small Romano tomato chopped.
• Sea Salt to taste

Ingredients for Bean Cakes:

• 2  slices whole wheat or Gluten Free bread OR 2 soft corn tortilla-torn
• 3  Tbs. fresh cilantro leaves, finely chopped
• 2  cloves garlic minced
• 1  15-ounce can black beans, rinsed and drained
• 1  canned chipotle pepper in adobo sauce
• 1  to 2 tsp. adobo sauce
• 1  tsp. ground cumin
• 1  egg (or egg replacer)
• 1  small plum tomato, chopped
• Ground black pepper
• Sea Salt to taste

Directions for Guacamole:

1. In a small bowl mash avocado.
2. Stir in lime juice
3. Add all garlic, cilantro, Beau Monde, mix well.
4. Add in tomatoes and onions
5. Season to taste with salt and black pepper.
6. Cover surface with plastic wrap and refrigerate until ready to serve.

Directions for Bean Cake:

1. Place torn bread/corn shells in a food processor bowl or blender container.
2. Cover and process or blend until bread resembles coarse crumbs. Transfer bread crumbs to a large bowl; set aside.
3. Add the beans, chipotle pepper, adobo sauce, cumin, garlic and cilantro. Cover and process or blend using on/off pulses until beans are coarsely chopped and mixture begins to pull away from side of bowl or container. Add bean mixture to bread crumbs.
4. Add egg; mix well.
5. Shape into four 1/2-inch-thick patties.
6. Lightly grease the rack of an uncovered grill.
7. Place patties on rack. Grill directly over medium coals for 8 to 10 minutes or until patties are heated through, turning once halfway through grilling.
8. To serve, top the patties with guacamole

Spicy Garbanzo Bean Soup

Ingredients:

• 1 c.  large onion, chopped
• 3/4  medium red sweet pepper, chopped
• 3  cloves garlic, minced
• 2  tsp. EVOO
• 1 1/2  tsp. ground cumin
• 1/2  tsp. paprika
• 1/4  tsp.cayenne pepper
• 1  14-ounce can reduced-sodium chicken broth
• 1 1/2  c. water
• 2  15-ounce cans garbanzo beans, rinsed and drained
• 1  10-ounce package frozen whole kernel corn (2 cups)
• 2  medium tomatoes, chopped (2 cups)
• 2  Tbs. finely chopped fresh cilantro

Directions:

1. In a 3 to 4-quart saucepan cook onion, sweet pepper, and garlic in hot oil over medium-high heat about 4 minutes or until onion is tender, stirring occasionally.
2. Stir in cumin, paprika, and cayenne pepper; cook and stir for 1 minute.
3. Carefully add the chicken broth, water, beans, corn, and tomatoes.
4. Bring to boiling; reduce heat.
5. Simmer, covered, for 20 minutes.
6. Ladle into serving bowls.
7. Sprinkle with cilantro.

Fat Burning Chili

Ingredients:

(Choose organic foods when possible)

• 1 medium size white onion (chopped)
• 1 zucchini (sliced and dices)
• 1 stalk celery (chopped)
• 2 tsp. extra virgin olive oil
• 1 lb. lean ground turkey or 2 cups left-over diced cooked turkey
• 1 can organic dark kidney beans
• 1 can pinto beans
• ½ tsp. cumin
• 4 oz. organic tomato sauce (unsweetened)
• 2 cloves garlic (chopped)
• 1 tomato (chopped)
• 1 tbs. parsley flakes
• 1 tbs. chili powder
• 1 tsp. cocoa powder
• ½ lime (juiced, add after all is cooked and cooled slightly)
• ½ cup fresh cilantro leaves (for topping each bowl of chili)
• *add cayenne pepper to taste and for a little metabolic boost.

Directions

1. In a large non-stick skillet heated to medium-high add the olive oil, onion, celery and zucchini, then add ground turkey cook until lightly browned. Or add cooked diced turkey.
2. In a bowl, add all the other ingredients (except cilantro) stir together, then pour into the cooked meat mixture. Continue cooking until all is hot then remove from heat.
3. Serve in bowls and top with fresh cilantro leaves.

Note:

This is an awesome tasting, fat burning chili that is high in fiber, low in calories, high in protein, high in nutrients and taste great! Serve with a large green salad and you have a fantastic fat burning meal!!Burning Power Rating “10″ (10 is best)

Spinach Turkey Meatballs

Ingredients:

• 2lbs Jennie O Lean Italian turkey sausage
• 2 Tbs EVOO
• 3Tbs GF Brown rice crumbs or corn flakes
• 3Tbs Milled ground flax
• 1/4C finely chopped parsley
• 1/2C finely chopped cooked spinach (optional)
• 1/2c finely diced onions
• 3Tbs minced garlic

Directions:

1. Mix  all ingredients together well
2. Roll in desired meatball size
3. Brown in a pan on med to high heat
4. Transfer to a baking dish and cook on 350F for 20 min
5. Serve hot or cool and freeze for a later date.:

OPTIONS:

• Serve over rice
• Serve over spaghetti squash
• Serve over GF pasta
• Serve as a snack and tomato sauce to dip in
• Make a meatball sandwich

Belly Burning Salsa

Ingredients

• 1 medium white onion (peeled and chopped)
• 1 green mild chili pepper (chopped)
• 1 small jalepeno pepper (chopped)
• ½ organic Avocado (peeled and cubed)
• ½ lime (juiced)
• 2 TSB minced garlic
• 1/2 cup fresh cilantro leaves (washed, stems removed)
• 2 large, ripe tomatoes (chopped)

*Remember the more heat a food has the more it increases your metabolic rate:)

Directions:

1. Place all ingredients in a large mixing bowl and stir together until well blended. This is a very thick and chunky salsa.
2. Serve with BAKED tortilla chips or with steamed corn tortillas.
3. For a low-cal, low-carb snack serve with cucumber slices or celery sticks.

Note:
Store-bought salsa is often loaded with salt, preservatives, and vinegar.

Dairy Free-Creamy Pumpkin Soup

Ingredients:

• 2 fresh minced garlic cloves
• 2 medium dices Vidalia onions
• 1/4 c. butter or ghee or extra virgin olive oil
• 32 oz. organic Chicken broth
• 2 1/2 c. mashed pumpkin, canned or fresh
• 2 c. diced, peeled potatoes
• 2 1/2 c. non dairy (low fat, plain) milk, almond, rice or coconut
• 1/2 tsp. ground nutmeg
• 1/2 tsp. sea salt
• 1/2 tsp. ground pepper (to taste)
• 1/2 tsp. cayenne pepper (or to taste)
• minced parley
• Non dairy sour cream

Directions:

1. In a large sauce pan, add butter, onion, garlic and saute until soft
2. Add chicken broth, potatoes and pumpkin ad boil over medium heat until potatoes are tender (approx. 20 min.)
3. Turn burner to simmer and removed 1/2 of the mixture from the heat and set aside.
4. Slowly puree this half f the mixture in a food processor or blender until smooth and then return to the pan.
5. Add milk substitute, spices, salt and pepper, slowly bring back to a low boil and stir occasionally.
6. Remove from heat and season to taste.
7. Garnish with minced parsley and non dairy sour cream.

Butternut Squash, Bacon & Wild Rice Soup

Ingredients:

• 2 medium butternut squash -peeled, seeded and cut into 1-2” pieces
• 1/4 c. EVOO
• 6 c. organic chicken stock
• 2 1/2 c. minced onions
• 1 c cooked wild rice
• 2 c. corn kernels
• 1 c non dairy milk, plain-almond or hazelnut or coconut, or rice
• 1/2 lb. thick cut bacon

Directions:

1. Preheat over to 400F.
2. Season squash with salt and pepper & EVOO. Place on baking sheet and roast for 45-60 minutes (or until soft).
3. In a large saucepan over medium heat add bacon and fry until crispy brown. Remove bacon and crumble and set aside, leaving 1 tbs. of bacon grease in the pan.
4. Saute onions on low-medium heat in the bacon grease until translucent.
5. Add corn and saute mixture for 4-5 minutes.
6. Add the remaining stock and the squash and bring to a boil.
7. Reduce heat to medium-low, cover and simmer for 15-20 minutes.
8. Stir in rice and crumbled bacon and continue to cook 10-15 minutes.
9. Remove from heat and stir in non-dairy milk, salt and pepper to sates.
10. Serve warm and ENJOY!

Turkey Pumpkin Burgers

INGREDIENTS:

• 6 teaspoons extra-virgin olive oil, divided
• 1 lb. fresh ground turkey
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup shredded Monterey Jack, Cheddar cheese, rice cheese or sheep cheese
• 1/2 cup ground flax
• 1/2 cup crushed corn chips
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon sea salt
• Freshly ground pepper, to taste
• 6 8-inch flour or corn tortillas, (soft-taco size)
• 2 cups shredded lettuce
• Tomato salsa (optional)

Instructions:
Meanwhile, prepare Tomato Salsa, if using and refrigerate.

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and saute until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook and stir until you can smell the herbs then about more 2 minutes. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2. Add fresh ground turkey.
3. Add pumpkin, cheese, flax seed,corn chips, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the turkey-pumpkin mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 6-8 minutes per side depending in thickness. Adjust heat as necessary for even browning.
6. Wrap the patties in tortillas and serve immediately, garnished with lettuce and fresh tomato Salsa