Homemade Salt Substitute

Homemade Salt Substitute

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

       

  5 tsp. Onion Powder
  3 tsp. Garlic Powder
  3 tsp. Ground Mustard
  3 tsp. Paprika
   1/2 tsp. White Pepper
   1/2 tsp. Celery Seed or (1/8 tsp celery salt)
   1/4  tsp. Sage

Mix all ingredients and put in a salt shaker.  You may want to double or quadruple because it is really good--tastes just like salt!. Try adding other flavors like tumeric, low-sodium tumeric or Mrs. Dash.

Cranberry-Orange Pumpkin Muffins

Cranberry-Orange Pumpkin Muffins

1packet of Before and After Vanilla Creme Protein Pudding

2 packets of Before and After Oatmeal w/ Apples Supplement

1/2 cup water

1/3 cup canned pumpkin

18 fresh cranberries

1/2 tsp vanilla flavoring

3 drops of  Orange flavored Stevia

2 tbsp. juice from 1 orange and the zest off the peeling

1/2 teaspoon of pumpkin pie spice

Bake at 350 degrees for 20-30 minutes or until brown. Makes 18 muffins and 6 are a serving! Tastes great with our Cappuchino Protein Supplement!

Chili Relleno Casserole

Chili Relleno Casserole

1 cup organic unsweetened Soy milk
1/2 cup Egg Beaters
1 packet of Before and After Chicken Soup
3 Tbsp. Lite Bisquick (or Pamela's Baking mix if gluten-free)
1 can Ro*Tel Tomatoes and Chilies
1 small can chilies, diced or whole--your choice
8 oz. grated sharp cheddar cheese
8. oz. either Mozzarella cheese OR Mexican mixed cheeses

Preheat oven to 350º. Spray a small square 8x8 casserole dish with cooking spray. In a blender, beat the milk, eggs, powdered soup, and flour together until smooth. If using whole chilies, split and drain on a paper towel, but I used diced ones. Mix cheeses together and reserve a half cup for the topping. Alternate layers of chilies, tomatoes, cheese and the egg mixture, ending with cheese on top. Bake for 45 min. or until crispy brown on top.  Serves 9. 83 calories and 12 carb per serving.

Other Cinco de Mayo things you may do:
Fake Margaritas! Ole!
1 cup diet gingerale
1 packet Before and After Lemonade
1/2 packet Lime Gelatin
2 Tbsp. Lime juice
1 cup crushed ice

Blend all ingredients well in a blender before adding the ice and blending lightly again.

Serve with Mexican Yams called "Jicama" pronounced, "HICK a ma", that you slice and peel and eat raw with lime juice and chili or Tajin on them.

Also could serve Taco salad and Quesadillas.  Quesadillas are easy to make: For two people , just take 2 low carb tortillas and heat one in a griddle and put aside.  Then heat the other and sprinkle cheese over it and place the other hot tortilla on top and press down.  Cut with a pizza cutter.  You may add onions and peppers when you add the cheese if you like.  Eat in place of bread for you meal with your salad, and cut back on your meat to allow for the cheese. Enjoy your May 5th celebration and let me know if you try any of these or the fajitas!

CHICKEN FAJITAS

8 oz. strips of boneless chicken breasts

2 large bib lettuce leaves OR low-carb tortillas

½ green pepper, in slices

¼ cup onions or scallions

1 tsp. Mrs. Dash® extra spicy seasoning

1 oz. water

½ small tomato

1-2 Tbsp. salsa

1 Tbsp. plain non-fat yogurt

Stir fry pepper, onions, chicken, and seasonings.  Place half

of mixture on each lettuce leaf.  Top with tomato, salsa and

yogurt.  Carefully roll lettuce around mixture like a burrito.

You may use a low-carb tortilla if  desired.

SHAMROCK SHAKE-Belly Buster version

SHAMROCK SHAKE ...

just like at McDonalds but with less calories and carbs!

I will post 3 versions for those of you that don't like mint and those of you that like chocolate mint!

Version 1: McDonalds  Mint Shamrock Shake:

1 cup of Almond Milk or Lite Soy Milk

1 packet of Vanilla Creme pudding protein powder (or 1 scoop of vanilla, other brands)

1/2 packet B&A Lime Gelatin (or 1/3 packet sugar-free store bought)

1 drop Watkins peppermint flavoring 

1/3 dropper of Peppermint Stevia (you can get it on our site if you can't find it locally)

1 cup ice

Cool Whip or Redi-Whip

Dilute Lime Gelatin in 1/3 cup hot water. Blend in blender with milk and pudding mix, then add flavoring and sweetener. Next add ice and chop until you have desired thickness. Top with Cool Whip or RediWhip.

VERSION 2:Chocolate Mint Shamrock Shake

 Just like above except use 1/2 Mint Cocoa Protein Pkt and  1 Vanilla Creme Pudding instead of the Lime Jello. Still use the Peppermint and Sweetener and then swirl Walden Farm Chocolate Sauce in it before topping with whipped cream.

VERSION 3 (my favorite): Tropical Shamrock Shake

Just like above except only use the Vamilla Creme Pudding and Lime Jello, no mint flavoring.  Add 1/3 cup crushed pineapple to the blender and if you want more green, add green food coloring...just a couple of drops.  You can add clear stevia if you need it sweeter. Delish!  The luck of the Irish to ya!

Do you celebrate Valentine’s Day by eating chocolate?  The real stuff with sugar?  You can make your own low carb delights--doesn’t have to be an unhealthy, glucose-spiking indulgence! You are sure to fall in love with these 21 great low carb Valentine’s dessert recipes, courtesy of other blogs. NOTE: For the Belly Buster Diet, I would not use Swerve as it has 5 grams of Erithytol and can make you have bloating and gas, especially if you have IBS (Irritable Bowel Syndrome.)

Dark Chocolate Dipped Strawberries from A Sweet Life

Strawberry Cream Sandwich Cookies from All Day I Dream About Food

Very Vanilla Valentine Cupcakes from 24/7 Low Carb Diner

Mocha Cheesecake from Low Carb Yum

Strawberry Cheesecake Bars from Up Late Anyway

Low Carb Chocolate Love Torte from Life and Chai

Valentine’s Chocolate Cupcakes with Peanut Butter Icing from Until the Thin Lady Sings

Healthy Valentine’s Hearts from Keto Diet App

Chocolate Strawberry Parfaits from Beauty and the Foodie

Boozy Chocolate Souffle for Two from All Day I Dream About Food

Pinkalicious Valentine’s Day Cupcakes from Cut The Wheat

Egg-Free Linzer Hearts from Low Carb, So Simple

Tres Leches Cake from The Nourished Caveman

Mini Chocolate Cherry Cheesecakes from Swerve Sweetener

Low Carb Red Velvet Cake from Maria Mind Body Health

Coffee Panna Cotta with Raspberry Coulis from All Day I Dream About Food

Low Carb Raspberry Souffle with Molten Chocolate Center from I Breathe, I’m Hungry

Strawberry Cake from Wheatless Buns

Valentine’s Coconut Candies from Sugar Free Mom

Sugar-Free Cream Cheese Candies from Low Carb, So Simple

Healthy Red Velvet Cake from Healthy Indulgences

Freezer Fudge

2 Tbsp. of PB2
1 cup of Cool Whip
1 Tbsp. Walden Farms Marshmallow Dip 
1 Tbsp. Walden Farms Chocolate Dip
1 Tbsp. Walden Farms Caramel Dip

Swirl it all together in a shallow pan and freeze for 20 minutes.  Makes 4 servings.

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Go to my Facebook page for a list of all the freebies people like Jack Canfield, Panasche Desai and Dr. Wayne Dyer and MORE have given us to give to you when you get the book!

Lee's Easy Shrimp (or Fish or Lobster) Bisque

1 jar Spicy Red Pepper Classico Tomato Sauce

1 medium bag medium -sized frozen shrimp

1/4 to 1/2 cup plain soy milk or skim milk

That's it!  It will taste like a gourmet bisque!  For Fish Chowder, for maintenance clients, add a 1/4 cup of fresh corn or small can, and 2 cod filets and whatever veggies you like: okra, tomatoes, or peas. It is delicious and the creaminess of the milk takes away the acidity.  

You can add a packet of our Clear Tomato Soup to give it more protein to fill you up faster and to give it an extra sweetness.  I never eat the soups plain.  I always add things to them to make a soup to take away the protein taste, but, boy does that extra protein fill you UP!

Asparagus or Zucchini Frittata Recipe 
2 teaspoons Canola oil

1/2 small onion, thinly sliced

1/2 teaspoon salt

1 pound asparagus, tough ends snapped

off, spears cut diagonally into 1-inch lengths

OR 1/2 cup peeled and diced zucchini

4 large eggs, lightly beaten (Eggbeaters)

1 cup shredded Gruyere or Swiss cheese

Heat oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4. And while you are eating, check out Belly Busters at http://www.bestdietsource.com/ !