So, a few months back I posted my low fat protein pumpkin cheesecake recipe. I posted some recommendations of other flavors at the bottom of that recipe, but I still had people complaining that they don’t like pumpkin and don’t know how to modify for the recommended substitutions. So I decided to help out!! This is the exact same recipe I used a few months back, just modified without pumpkin purée.
I made a delicious strawberry cheesecake and it turned out fantastic!! I feel like I’m cheating on my diet, but I’m not!
The best part of this cheesecake, aside from it being low calorie, low fat, and delicious — is that it is so versatile. You can make whatever flavor you fancy by trying out different yogurt and protein powder flavors. Seriously, get creative!!! Continue reading
So, I may have a new (and obvious) obsession with spaghetti squash. It is so diet friendly and versatile! It is packed with vitamins and nutrients, low-carb, and low calorie. The texture is just like pasta and it’s flavor is whatever you cook it with! Hopefully I do not begin to turn yellow from all the extra beta carotene! I have stumbled upon another flavor combination for the squash and it was my boyfriends personal favorite, so I figured I must share the recipe.
I got the inspiration from this dish from a trader joes Mushroom Risotto I found one day in the frozen food section. (If you have a trader joes near you, I recommend it!) I love mushrooms. And when I think of mushrooms, I immediately think of fresh rosemary. I think they pair so well together. I am always sauteing mushrooms with a bit of fresh rosemary to top sirlion with. So originally for the dish, I was thinking of incorporating some tender steak into the recipe as the protein content, but I only had ground turkey available–and honestly, I’m glad, because it turned out great and there is enough fat in the dish from the parmesan cheese!
Ingredients Continue reading
Don’t be fooled by the title, you will be able to make this delicious dinner fit into your diet! The pasta is actually spaghetti squash, so it is a much lower carbohydrate and calorie-friendly option to satiate any pasta-cravers palate.
I am a sucker for spinach and artichoke anything! Pizzas (obviously..), dips, pinwheels, you name it! So I wanted to incorporate it into a high-protein chicken dish. I originally was just going to make a spinach and artichoke covered chicken, but I thought a pasta element would be perfect! Thus, the idea for spaghetti squash was born. Continue reading
If you know anything about me, it is that my obsession with pizza is REAL. It is my ultimate favorite meal– I wish I could eat it for every meal of every day, I promise I wouldn’t get sick of it, but I cannot. I am constantly coming up with healthy variations to satiate my pizza cravings. This variation uses a top of a portabella mushroom as the base for the pizza. It is very simple to make.
- 2 Portbello Mushroom caps
- 8 slices Turkey Pepporoni
- 1/2 cup fat free mozzarella cheese
- 1/2 cup tomato sauce of choice
- Nonstick cooking spray
- Pinch of garlic powder
The season of winter is finally being felt in Florida. The temperatures are hitting low enough to give me a chill — I won’t specify what these temperatures are because it will probably seem warm to most, but coming from 80 plus degrees on Christmas these Temps are cool and refreshing. The perfect chill to make you crave comfort foods. Comfort foods to me are best served hot. Anything with broths, gravies, or sauces.
I was open minded when grocery shopping for the week– unsure what I wanted to prepare for this weeks’ meals. I found a great deal on ground chicken. Each package of 1 lb was 3.99, 2 dollars off— so $1.99 each! Needless to say I stocked up. I immediately thought of my buffalo chicken meatballs (see recipes) and I pondered what else I could prepare. I came up with the idea for a white chicken chili. Continue reading
Two shrimp recipes back to back. Can you tell what I found in sale at the grocery store this week?! This time it is my spin on an Italian favorite, shrimp scampi. This recipe is made low carb using spaghetti squash instead of the normal angel hair pasta.
If you have never worked with sphagetti squash because you are intimidated by its size and have no clue what to do with it, now is the time to overcome that fear. Spaghetti squash is extremely versatile and can replace pasta in any of your favorite dishes. When cooked, it strands into fibers and looks like — you guessed it, spaghetti!
The easiest ways I’ve found to use sphagetti squash Continue reading
Cauliflower is such a versatile veggie! It really tastes like what ever you cook it with! This allows for a world of possibilities! I’ve already made faux mashed potatoes with the cauliflower. Now, I’d like to share a recipe starring cauliflower as a substitute for rice. I found these need packages of already “riced” or crumbled cauliflower at Target, and it made life much easier!
You certainly do not need to buy the pre-crumbled cauliflower– it is cheaper to actually buy by the head. If this is how you purchase you can simply finely chop the cauliflower, or grate the cauliflower raw into a large bowl. Once you have your grated cauliflower– add veggies!! Any and all veggies you would like in your stir fried rice. I chose peas, onions, carrots, broccoli, and green beans! I supersized this recipe so I could meal prep with it for the next few days! I made a total of 10 1-cup servings!! If you do not plan on meal prepping leftovers, I would recommend cutting the recipe in half!