Lose weight and detoxify your soul with Almond Milk & Green Tea

Drink Up Buttercup...This Combo Works....Trust Me!

Who knew the amazing benefits of this combination? Almond Milk & Green Tea have huge benefits alone but even more together. This combination not only tastes like heaven but also curbs your appetite and detoxifies your body. There's nothing better than that.

This drink is absorbed better, because green tea eases the digestion of almond milk and the milk alleviates the effects of the caffeine.

Ingredients:

• 1.5L Almond Milk
• 2 Tbsp. Green Tea (only original no teabags)
  
  

Directions:

• Warm the Almond Milk on the stove. Make sure the milk is only “warm” and not hot.
• Stir in Green Tea
• Cover it and leave to cool down.
• When cooled, strain and put in the bottle.

You can drink one cup, every 2 hours during the day but also drink at least 2L of water daily as well. This combo is a strong diuretic and a water maintains the balance in the organism.

Enjoy!!

Credits: 
www.secretlyhealthy.com

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It's Game Time..Are You Ready to Get your Grub On....Guilt Free?

Guilt Free Game Grubs…………Yeah Buddy!!!

It’s Game Time! I’m sure are more than freaking out about not totally blowing a weeks worth of hard work in just a couple of hour but don't worry. I got your back J

If you're trying to entertain and keep it healthy, check out these cool and delicious Super Bowl foods that will give your belly a break while giving your taste buds some serious EXCITEMENT!

Easy Cheezy Stuffed Mushrooms

INGREDIENTS:

·        8 ounces mushrooms

·        ⅓ cup whipped cream cheese

·        1 T Parmesan cheese

·        ¼ t  garlic salt

·        2 T chopped spinach, pressed dry

·        1 T Panko breadcrumbs (optional)

Instructions

1.      Preheat oven to 350 degrees F.

2.      Pop out the stem of the mushroom, leaving the cap. Reserve stems for another use or discard.

3.      Mix cream cheese, Parmesan cheese, salt and chopped spinach in a bowl.

4.      Fill the opening in each mushroom with the cream cheese mixture.

5.      Lightly sprinkle Panko breadcrumbs on top of the cream cheese mixture.

6.      Place mushrooms on a baking sheet coated with cooking spray.

7.      Bake for about 15 minutes. Juices will begin to pool at the bottom of the mushrooms and the top will begin to lightly brown.

8.      Remove from oven and serve hot.

Notes:

The serving size will vary based upon the size of the mushrooms in the package purchased. Double or triple quantities for more servings. Cream cheese mixture can be made ahead of time.

Mini Crab Cakes

INGREDIENTS:

·        Olive oil cooking spray

·        2 tsp olive oil

·        2 scallions, green and white parts, thinly sliced

·        1 medium green bell pepper, finely diced

·        1 jalapeño pepper, finely diced

·        1 tbsp fresh ginger root, finely grated

·        2 cloves garlic

·        1 lb. crab claw meat, picked over

·        1 t lime zest, finely grated

·        2 T fresh lime juice

·        1/4c fresh cilantro leaves, finely chopped

·        1 large egg, beaten to mix

·        1c panko bread crumbs, divided

·        3 t organic olive oil mayonnaise, divided 

·        1/2 t  sea salt

·        1/3 cup  nonfat plain Greek yogurt

·        1 tsp. hot chili-garlic sauce, such as Sriracha, plus more to taste

INSTRUCTIONS:

1.      Preheat oven to 425°F. Spray a baking sheet with cooking spray.

2.      Heat oil in a nonstick skillet over medium-high. Add scallions, green pepper and jalapeño and cook until peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for 1 minute more. Set aside to cool slightly.

3.      In a large mixing bowl, combine pepper-scallion mixture with crab, zest, lime juice, chopped cilantro, egg, 1/2 cup panko, 1 tbsp mayonnaise and salt.

4.      Put remaining 1/2 cup panko on a plate. Form a crab cake using about 1 1/2 tbsp crab mixture, then gently roll it in panko and place on prepared baking sheet. Repeat with remaining crab mixture. Mist tops of crab cakes with cooking spray to coat lightly.

5.      Bake crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.

6.      Make Spicy Cream: In a small bowl, stir yogurt with remaining 2 tbsp mayonnaise and chili-garlic sauce.

7.      To serve, top each crab cake with about 1/2 tsp spicy cream and additional cilantro or herbs of your choice.

Nutrients per 3 crab cakes with 1/2 oz spicy cream: Calories: 290, Total Fat: 18 g, Sat. Fat: 1 g, Carbs: 29 g, Fiber: 4 g, Sugars: 2 g, Protein: 24 g, Sodium: 570 mg, Cholesterol: 55 mg

Sweet & Crunchy Guacamole

INGREDIENTS:

·        1/4 cup raw unsalted cashews (1 oz)

·        2 avocados, halved, pitted and peeled

·        6 oz nonfat plain Greek yogurt

·        2 tbsp fresh lime juice

·        1/4 cup chopped fresh cilantro

·        1/2 tsp sea salt

·        2 tbsp dried unsweetened cranberries

·        1/2 cup peeled, pitted and finely diced mango

·        1/2 cup peeled and finely chopped jicama

·        2 tbsp dry-roasted unsalted pepitas (pumpkin seeds)

INSTRUCTIONS:

1.      Heat a small skillet (nonstick or not) on medium-low. Add cashews and toast, shaking pan occasionally, until lightly browned, about 7 minutes. Remove from heat and set aside.

2.      In a large bowl, combine avocados and yogurt and mash with a potato masher or fork until nearly smooth. Stir in lime juice, cilantro and salt.

3.      Transfer cashews and cranberries to a cutting board and chop roughly. Add to avocado mixture and stir to combine. Stir in mango, jicama and pepitas. Place plastic wrap directly over surface and refrigerate until needed, for up to 3 or 4 days.

Nutrients per 1/4-cup serving: Calories: 107, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 9 g, Fiber: 3 g, Sugars: 4 g, Protein: 3 g, Sodium: 108 mg, Cholesterol: 0 mg

Credits: 
www.dinner-mom.com 
Clean Eating Magazine

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