Taking my journey one day at a time

Spicy Yogurt Dip

I came across this also through Shelly's page ( I think) I can't find it now however to give her credit. This is what we make:

1 small container of greek yogurt
1 dash of Hot sauce (we use buffalo sauce)
1 teaspoon Mayonnaise
1 dash Himalayan Salt
1 tsp of Southwest Seasoning (you find these in those packets in the spice aisle)

Mix well. It goes well with veggies. Sometimes I spread this on whole wheat pitas or I will put it on grilled chicken breast. It's so good.

Shelly Lemon Dill Yogurt Dip

Shelly Lemon Dill Yogurt Dip

3 oz. Greek Yogurt (I used 2% Fage Plain)
1 Tablespoon Mayo
1 Tablespoon Fresh Dill, chopped
Squeeze of fresh Lemon Juice
Kosher Salt to taste
a few twists of Black Pepper

Mix till well combined. Can be refrigerated a couple of days. Great as a dip for fish and veggies.

This is from the World According to Eggface. She makes some of the best dips!

Chocolate Shakeology Muffins

1 Egg, beaten
3 Tablespoons Almond Milk
2 Tablespoons Sugar Free Vanilla Syrup (I use Starbucks)
2 Tablespoon natural applesauce
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Cocoa
1 scoop Chocolate Shakeology
Pinch salt

Mix egg, almond milk, SF vanilla syrup and applesauce. In a separate bowl, mix pancake mix, cocoa, Chocolate Shakeology and salt.Pour dry into wet and stir till combined. Pour into the muffin tin pan that has been sprayed down with olive oil.

Stuffed Pizza Bites

When I first had gastric bypass I followed the world according to eggface's blog. Now I take some of her recipes and omit cheese or change things to how I need it in my diet. These are another choice to batch cook for the week. Definitely look Shelly's blog up. She rocks!

Stuffed Pizza Bites

1/2 Yellow Onion, diced
3 Green Onions, diced
4 Mushrooms, chopped
2 cloves Garlic, minced
1 teaspoon Butter
12 thin slices turkey Pepperoni,
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
5 Eggs, beaten
1/2 cup Bruschetta Sauce, drained of excess liquid

Preheat oven to 350 F. Saute onions in butter till golden. Add mushrooms and garlic and saute 1 minute more. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon into a lightly greased muffin tin (I use a drop of olive oil on a paper towel to swipe each muffin hole.) Bake for 30 minutes. Makes 24.

Southwestern Style Meatloaf

1 Onion, diced
4 Green Onions, diced
3 cloves of Garlic, minced
1 pound Ground Turkey
1/4 cup Italian Style Dry Bread Crumbs
1/4 cup Milk
1 Egg, beaten
1 Tablespoon chopped fresh cilantro,
1/2 cup Corn, canned or frozen
1/2 cup Black Beans, rinsed & drained
1/2 cup Pico de Gallo
1/2 teaspoon Salt
sprinkle Black Pepper
olive oil for sauteing

Preheat oven to 350 degrees.
Saute onions till golden. Add garlic cook 1 more minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground turkey. Mix in all veggies and remaining ingredients. Put into muffin pan. Bake for 30-35 minutes.

Zucchini Hummus

I came across this recipe from skinnyms.com and it is now my favorite hummus. I couldn't go without it. A great snack.

Ingredients

2 medium zucchini, peeled and chopped
½ cup tahini
⅓ cup lemon juice
⅓ cup olive oil
3 garlic cloves
1½ teaspoons cumin
Salt & pepper to taste

Directions

Combine all ingredients in the base of a food processor, and process until smooth. Serve with crisp raw veggies, such as carrots, celery sticks, broccoli, cherry tomatoes, or cucumber slices, for dipping.

Shakeology Pumpkin Bread

First off this does have 1 cup of flour so it's not 100% clean. It's cleaned up from most Pumpkin Bread though. I love it.

Ingredients

1 cup all purpose flour
2 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar splenda
1 1/2 cup splenda

1 scoop Vanilla Shakeology

6 ounce container greek yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup olive oil
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Spray mini loaf pans with nonstick spray and set aside.

Combine flours cinnamon, nutmeg, pumpkin pie spice, baking soda, baking powder, and salt. Whisk and set aside.

In a separate mixing bowl combine brown sugar splenda and splenda and whisk to combine, breaking up any clumps of brown sugar splenda. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Add dry and wet ingredients together. Bake for 40 minutes. (Watch this close though)