You is…

You is…

My fiancé!

My fiancé!

Love is in the air.  (Taken with Instagram at AT&T Executive Education and Conference Center)

Love is in the air. (Taken with Instagram at AT&T Executive Education and Conference Center)

Yay for the weekend!

Yay for the weekend!

Making energy bite sized balls for Tomo! (Taken with instagram)

Making energy bite sized balls for Tomo! (Taken with instagram)

yourlighterside:

These are the best low carb cookie I have ever eaten. Cranberry, white chocolate macadamia nut cookies. Recipe

yourlighterside:

These are the best low carb cookie I have ever eaten. Cranberry, white chocolate macadamia nut cookies. Recipe

(via yourlighterside-deactivated2012)

darkchef:

Sweet and Spicy Chicken Wings

Ingredients
15 chicken wings - rinse in cold water and pat dry

Marinade:
1 tbsp olive oil
4 cloves of garlic - minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1 tsp cayenne pepper or crushed chili peppers
2 tbsp honey

Seasoning:
Salt to taste
Freshly ground black pepper
Drizzles of honey for glaze

Cooking Instructions:
1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best).
2. Preheat oven to 425F (220C).
3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze. Then sprinkle with freshly ground black pepper.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 10 minutes. Then set the oven on broil and bake the chicken for another 3 to 5 minutes, or until the chicken is crispy brown. Serve warm - with or without napkins:)

(via dorkchef-deactivated20130404)

BEST Pizza Since HomeSlice Pizza… No Lie!

This was an amazing pizza I made last night. Borderline cheat meal but honestly when I added up the calories for the fat free mozzarella and small amount of pesto- I was still well within my daily calorie range. If you like cheese bread, make this, add whatever toppings you want and kick that carby pizza craving goodbye!

cauliflower crust pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (I used fat free kraft and 3/4 cup in the mix, saving another 1/4 cup for toppings.)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional) I did not need this!

pizza sauce (I used low cal pesto, 1 tbsp), shredded cheese and your choice of toppings*

directions:

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9” round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

These pics do not do the recipe justice! Trust me, its well worth it!

Just the crust: (LOOKS LIKE CHEESE BREAD & tastes like it too!)

After the pesto, 1/4 cup cheese and veggies are added.

Clean Eating Egg Salad- A MUST TRY!

Egg Salad is the perfect school lunch! It’s hearty, tasty and takes no time at all to prepare. Trade the fatty, mayonnaise-laden version for this Eat-Clean recipe from Tosco’s latest book, The Eat-Clean Diet® for Family and Kids!  Make sure to pack it in a cooler.   This sandwich is sooooo good, I make into a lettuce wrap for lunch!

Ingredients

• 1/4 cup / 60 ml fat-free cottage cheese
• 1 Tbsp / 15 ml skim milk
• 1 tsp / 5 ml mustard
• 4 hardboiled egg whites, diced
• 1 hardboiled yolk
• 2 Tbsp / 30 ml chopped green onion
• 2 Tbsp / 30 ml chopped celery (i omit)
• Dash curry powder
• 1/4 tsp / 1 ml sea salt (i omit)

Preparation

  1. Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
  2. Blend remaining ingredients except egg whites with cottage cheese mixture.
  3. Add diced egg whites to cottage cheese mixture. Mix well.
  4. Eat open faced on your favorite clean bread or use butter lettuce like I do!
Breakfast, eggs & oats with berries
Lunch, jerk chicken and spinach and 100 cal muscle milk
Dinner, Mexican chicken stew
Snack, homemade pumpkin pudding

Breakfast, eggs & oats with berries
Lunch, jerk chicken and spinach and 100 cal muscle milk
Dinner, Mexican chicken stew
Snack, homemade pumpkin pudding