Turkey Bacon, Leek and Asparagus Frittata

Losing weight, for some, often includes eating the same thing... day after day. Not because these folks aren't craving yumminess and something different. But, because sometimes people just stick with what they know. It's like, "I know Grilled Chicken Salad with Low Fat Ranch is X calories so I'll just eat that all the time."
Well, I'm here to help! Take my snack today, for example. It was so delish and full of flavor. Low Calories, High Protein...you're going to love this!

By the way, I am down 15 pounds in 26 days.

Turkey Bacon, Leek and Asparagus Frittata

Ingredients:

2 tsp Olive Oil
1/4 cup Chopped Leek
2 tsp Italian Seasoning
1/4 tsp No Salt Seasoning, original
4 slices Turkey Bacon, cooked and chopped
1/4 cup blanched Asparagus Tips
1/2 cup Egg Whites

Directions:

Heat oil to medium high in a small, non stick skillet. Add leeks and cook for about 4 minutes. Sprinkle on Italian seasoning and no salt seasoning. Stir and spread out evenly. Spread turkey bacon evenly over leeks. Pour egg whites over leeks and meat. Do not stir. Loosely cover and cook for about 3 minutes. Add asparagus over egg mixture, and allow to cook for 1 minute. Flip frittata over and allow to cook an additional 2 minutes.

Enjoy!

Honestly. for me, the hardest part of dieting is missing the crunch of a crispy potato chip. Now, I've given up sugar AND salt (as much as possible). So what's a girl to do when she wants a crunchy chip but no salt? Well, she makes her own. I've been working on a yummy Kale Chip so good that I won't miss the salt. I came up with these and they, truly, are delish.

Crispy Crunchy Kale Chips

Ingredients

1 Bag of prewashed Kale or 1 head of Kale
2 TBSP Coconut oil
2 TBSP no salt seasonings blend (like Mrs. Dash). I like to mix 2 flavors.

Directions

If using a head of kale, wash well, cut ribs off and cut into chip size pieces.
Lay kale on a towel and let it air dry. Be sure most of the water is gone.
Preheat oven to 300.
Place kale in a large mixing bowl, drizzle coconut oil over the kale. Toss to coat the kale. Sprinkle salt free seasoning and toss to coat, again.
Spread kale in a single layer on a cookie sheet and bake at 300 for about 10 minutes. Turn over, as much as possible, and continue cooking for about 7 minutes or until as crispy as you like.

So one day you're at home craving Fettuccini Alfredo. But you are NOT craving a crap load of cheese and half and half, let alone the calories and fat...Doesn't sound good at all.
So, you head over to the market and browse the isles in search of stuff that you could make into vegan Alfredo sauce.
That's what happened to me today. The thing is what I set out to create and what I actually made were very different from each other. So I call this one:

Creamy Twisted Zucchini

Ingredients

4 Tbsp Coconut Oil     
1 Small Yellow Onion, chopped       
2 Tbsp Garlic, minced  
1/2 Tbsp  Fresh Rosemary, minced         
1 Tbsp Fresh Basil, minced
1 medium Roma tomato
1/3 Cup Raw Mixed Nuts, chopped fine          
2 Tbsp Cornstarch              
2 large Zucchinis        
1 cup, Unsweetened Plain Almond Milk           

Preheat oven to 350
In a 12 in. skillet heat oil to medium high. Add onion and cook for about 5 minutes. Add garlic and cook an additional 3 minutes. Add in fresh herbs, continue cooking about 1 minute. Add chopped tomato and nuts and cook for 2 minutes.
In a small container, mix almond milk and cornstarch, add to skillet and stir well. Let mixture thicken while you prep zucchini.
Using a spiralizer (this one is my fave b/c it's simple: http://www.pamperedchef.com/pws/gourmetrenee/shop/Cook%27s+Tools/Spiral+%26+Slice/1136 )
spiral slice the zucchini in place in bottom of casserole dish.
Pour the cream mixture over the zucchini and spread evenly.
Bake for 45 minutes.

Serves 6. Each Serving contains:
Cal: 212
Fat: 17g
Sodium: 40mg
Sugar: 4g

Spring Has Sprung in San Diego

With the weather heating up I have been searching for a yummy frozen treat. In my search I discovered Zipzicle. These little guys are great! You can make your own frozen push up treat mix, pour it in and zip the top for a cool push up to beat the heat.

Now, what is a girl supposed to put in there? Fruit juice, sure. Yogurt, sure again. But what if you are a smart girl who loves to be healthy and wants her figure back??? Well, you make the recipe below!

Creamy Banana Push Up

5 Servings

1 Scoop Xyngular Lean
2/3 Cups Coconut Water
1/3 Cup Water
2 Ripe, Medium Bananas

Place all ingredients into a blender and blend until smooth. Divide into 5 Zipzicles or into popsicle molds. Place in freezer until...well, frozen. :-)

Enjoy!

Each pop has the following:
Calories: 54
Fat: 0
Sodium: 9mg
Sugars: 7g
Carbs: 12g

I recently decided to shed some pounds. I've been struggling with my weight for a couple years now...after marriage (sound familiar?). I need to drop massive pounds! So I have found these wonderful supplements (all natural and safe...no yucky stimulants) that have helped me jump start the weight loss. I have lost 10 pounds in 2 weeks. 8 pounds was lost in my first 8 days. I have been creating lots of yummy, whole food recipes and am loving this journey...something that is not always easy to say when loosing weight.
Yesterday was a cheat day for me. I was craving something sweet, but sugary foods do not appeal to me any longer. I created this wonderfully creamy and decadent ice cream. It was simple; real foods seem to be more simple, don't they! Follow along with me on my journey!

Vegan Coconut Cacao Ice Cream

With only 5 ingredients and no need for an ice cream maker, you're going to fall in love with this creamy and delicious treat!

Ingredients

1 can full fat coconut milk
1/4 cup cacao nibs
1 tbsp. honey
1 tbsp. agave nectar
1 tsp vanilla

Directions

1. Place coconut milk and cacao nibs in a medium saucepan. Bring just to a boil over medium heat. Reduce heat to a simmer and allow the cacao to infuse for 10 minutes over low heat, stirring occasionally.
2. While the cacao is infusing, add the honey and agave toward the end of the process.
3. Strain the mixture over a blender. Add back only 1 tbsp of the nibs to the blender along with the vanilla. Blend the mixture until the nibs are tiny.
4. Pour the mixture into a small, parchment lined casserole dish. DO NOT pour into the dish without the parchment, it will stick and you'll be sad. :-(
5. Put the mixture into the freezer for about 30 minutes. Stir and return to the freezer for another 30 minutes. Freeze again until your desired consistency is reached.

If you are interested in learning how I'm losing weight and feeling great visit this site. I love questions, so ask away! Make sure you enter my name: Melissa Baldan so I can get you the information you need!
http://xyng-one.com/