Sweet Chili with Bacon

The best chili you'll ever eat!

Ingredients:
1 lb. bacon cut into small pieces
1 lb. ground beef or turkey
1/2 cup white sugar
1 medium onion
1/4 cup catsup
1/2 cup (non-packed) brown sugar
1/4 cup BBQ sauce
2 tsp. dry mustard
1 tsp molases
1/2 tsp ground red pepper
1 tsp pepper
2, 16 oz. cans (32 oz. total) of kidney beans - drained
2, 16 oz cans (32 oz. total) of butter beans - drained
1, 30 oz can of Pork and Beans - with liquid

Instructions:
Brown onion, bacon pieces and ground meat in a pan. When its done, drain the fat. In a crock pot combine all the ingredients. cook 3-4 hours. In a pinch, you can make this on the stove top to cook faster.

I like to serve mine along side of bisquits with butter and a salad. My husband loves it with tortilla chips. However you serve it, it's gonna be awesome!

Enjoy!

Coconut Apple Curry Pork Tenderloin (Crock Pot)

I made this up after reading several recipes.  It turned out really yummy.  I used what I had on hand so read the whole page to see what I'll do differently next time.  :)  

Ingredients: 

5 Lbs. Lean Pork Tenderloin 

1 Can of Coconut Milk
1 Medium Onion
3-4 Large Apples (pealed, cored and chopped into chunks) 
1/2 Cup Honey 

2 Tbsp. Coconut Oil

1 Tbsp. Fish Sauce

4 tsp. (1 1/3 Tbsp.) Curry Powder

4 tsp. (1 1/3 Tbsp.) Cumin 

2 tsp. Sea Salt

Directions: Combine ingredients in the crock pot.  Cook for 6-8 hours. (Longer if desired.)  I served mine with roasted Asparagus, roasted Brussels Sprouts and chopped Bacon...cuz I'm Paleo like that.  ;)

NEXT TIME: I'm going to make the this recipe into a soup.  I'd add three or four more cans of coconut milk. Swap pork for chicken. Add fresh ginger while cooking and fresh cilantro at the end. Maybe add potatoes and carrots. 

Recipe Inspirations: 

http://www.getcrocked.com/2013/11/22/slow-cooker-paleo-coconut-braised-pork/ 

http://www.marksdailyapple.com/slow-cooked-coconut-ginger-pork/#axzz2xvdbtPnH
http://allrecipes.com/recipe/chicken-and-apple-curry/ 

Spinach and Black Bean Salad with Strawberry Vinaigrette

I found THIS salad and it got my creative juices flowing.  (No pun intended.)  I created the following salad based on what I had at home.  I'm a little hesitant to publish it on the blog because I feel like it's a salad "in progress" but I also really loved the flavor and I just want to fine-tune it.  


We just bought a juicer this week and have really LOVED using it.  Yesterday I bought strawberries and they were already going bad.  (A major pet peeve of mine.)  Anyway, instead of adding the strawberries directly to the salad I made a dressing out of them.  However, I think adding the strawberries to the salad and pouring fresh squeezed lemon juice over this dish would be AMAZING.  


Ingredients:
1 can of black beans - rinsed and drained 
1 can of whole kernel corn - rinsed and drained 
1 avocado - chopped 
1 mango - chopped 
1 bunch of cilantro - chopped
1 bunch of green onions - chopped 
1 cucumber - cut in pieces 
Fresh Spinach - to your liking 
*Chopped nuts would be yummy on this, but I didn't have any.




Dressing:
1 cup fresh strawberry juice
1 Tbs strawberry pulp
1/4 cup balsamic vinaigrette
* whisk together and/or shake before serving. 


Put all the ingredients (and any extra you can think of) into a large bowl.  Use your hands to mix.  I like to sort of "mush" the fixins'  together so the flavors of the mango and avocado get onto the spinach leaves.  I poured the dressing over each portion of salad so it didn't go to waste, but you could add it to the whole salad if you wanted to.  


Let me know if you have any other ideas of items to add to this salad.  It was really yummy, but I do feel like something is missing. (Although, I think that I should have added more dressing.)  Good luck and ENJOY!  

Lemon Garlic Shrimp and Cucumber Salad

I found this recipe HERE while I was searching for HCG Diet recipes. I also found THIS recipe that made me think of adding the cucumber and making a salad. (I haven't tasted that recipe, but it looks good too.) The Lemon Garlic Shrimp and Cucumber Salad is so yummy I plan to enjoy it for years to come. I hope you like it as much as I do!

Serving Size: 1

Ingredients:

• 1 Cucumber, julienned
• Small - medium shrimp, 15 - 20
• Coconut Oil, 2 Tbs
• Garlic, 2 cloves
• Ground Red Pepper, a dash or two
• Minced (dried) onion, a few shakes
• 1 lemon, juiced
• 1 lemon, zested
• Salt and pepper to taste
• Cilantro (chopped) to taste
• Green Onion (chopped) to taste 

Directions:

1. If shrimp is frozen, defrost it.
2. Julienne your cucumber. Toss your cucumber in a bowl with some sea salt, pepper, and dried minced onion, cilantro and green onion. (You could also add a little bit of lemon juice.) Set aside to "marinate."
3. Heat coconut oil in a skillet.
4. Add garlic (I use my garlic press) and ground red pepper, and a few shakes of the dried minced onion.
5. When the garlic and onion begin to brown, add the shrimp to your skillet. Cook the shrimp until golden, then flip those little buggers over and brown on the opposite side.
6. Now add your lemon zest and lemon juice. Let cook for a two or three minutes.
7. Optional: Salt and pepper to taste.
8. Put the warm shrimp over those flavorful cucumbers. Pour the rich "sauce" from the pan over your shrimp and cucumbers for an tasty dressing.
9. Toss and ENJOY!

**UPDATE - July 22, 2012: 

I found THIS way too cook shrimp.  I used all the same ingredients in the above recipe, but cooked it this way: 

1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
2. Drizzle coconut oil on lined cookie sheet. Sprinkle the dry ingredients on top of the oil.  Lay SLICED lemons on top of the seasoning.  Lay the shrimp on top of everything.  
3. Bake at 350 degrees for 10 minutes.  Flip shrimp and cook for another 5 minutes, until light golden brown.

Thai Basil Chicken Fried Rice

I found this recipe in Tosca Reno's, "The Eat-Clean Diet, Recharged." It's an especially easy meal when you have leftover brown rice or chicken from another meal. It really was SO good. Full of flavor and it made the house smell amazing! I can't wait to have it for lunch tomorrow!

INGREDIENTS:

4 tbsps. coconut butter (if that's unavailable, use olive oil)

2 shallots, peeled and finely chopped

2 scallions, whites and greens, sliced

4 cloves of garlic, passed through a garlic press

2 boneless, skinless chicken breasts, cut into 1/4-inch strips

2 Thai red peppers, cut into ribbons (Or you could buy a bag of frozen mixed Asian veggies.)

2 tbsps. fish sauce

3 tbsps. oyster sauce

1/2 tsp. sea salt

1/2 cup chopped fresh Thai basil

2 cups cooked brown rice

1 handful fresh cilantro, coarsely chopped

A pinch of red pepper flakes

DIRECTIONS:

Heat the coconut butter in a large wok over medium-high heat. Add the shallots and scallions and stir-fry for a few minutes until fragrant.

Add the garlic, chicken and red peppers, and stir-fry for four or five minutes.

Add fish and oyster sauces and sea salt, and stir fry it into the mixture. If it's too hot, reduce the heat under the mixture slightly.

Add the basil and rice, and stir-fry until it's heated through.

Serve hot, garnished with cilantro and a pinch of red pepper flakes.

NOTE: You can mix it up with beef strips or shrimp instead of chicken.

Picture Source

Cabbage Ramen Salad

For me, this salad was originally served as a meal at our sister Michelle's house. (She got the recipe from her friend, Erin Griffitts.) It's been one of my favorites ever sense! Every time I serve it or take it to a pot luck, everyone raves about it. Simple, easy, fast, and delicious. You can't beat that!

INGREDIENTS:

• 1 pound Tri Color Cole Slaw Mix
• 1 bunch Green Onions, chopped
• 1 cup Slivered Almonds, toasted if you like
• 1 cup Salted Sunflower Seeds
• 2 pkgs Ramen Noodles (Chicken) broken and toasted. (It's easiest if you break it up before you open the bag.) Reserve the seasoning packet

Dressing:

• ¾ cup Oil
• ½ cup Sugar
• ½ cup Cider Vinegar
• 2 Seasoning Packets From Ramen

DIRECTIONS:
Mix all the salad ingredients together in a bowl. Make dressing
separately. Pour dressing over salad up to 1 hour before serving,
chill.

NOTES: If I want to make this a meal you can add shredded chicken.

Lemon Ricotta Pie

I found this recipe HERE. I couldn't pin it in Pinterest so I decided to put it on this blog so I can use it later.

This is a low-carb, low-calorie version of a lemon ricotta Italian Easter pie. This is a crustless "pie", but is very similar in flavor and texture (minus the crust). Whole milk ricotta is preferred for this recipe. Part-skim can be used, but the pie comes out grainier and more crumbly.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 lb whole milk ricotta cheese (a 15-oz container works fine)
• 3 eggs
• Juice and grated zest of one medium lemon
• Sugar substitute to equal 2/3 cup of sugar - liquid preferred (see link below)
• 1/2 teaspoon vanilla extract
• Dash of salt

Directions:

Preheat oven to 350 degrees F.

1. Separate the eggs, and beat the whites until soft peaks form.

2. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough, as some lemons are "dryer" and have less juice (average is about 3 tablespoons of juice for a medium lemon). You can add half a teaspoon of lemon extract, or more lemon juice to taste.

3. Fold egg whites into the mixture and spread in a well-buttered pie pan.

Bake until barely set in the middle (a toothpick will come out clean or almost so) about 25 minutes. Chill completely before serving; about 90 minutes.

Serve plain, or with a berry topping such as this strawberry topping or this berry syrup. Sugar-Free Lemon Curd also makes a good topping.

Nutritional Information: Each of 8 servings has 2 grams effective carbohydrate plus 8 grams protein, and 123 calories.

Mug Cake

I got this recipe HERE. This is "user friendly" for phase 3.

Ingredients:

• 2 T almond meal/flour
• 1 T cocoa
• 3 pks of stevia
• 3 T half & half or cream
• 1 T coconut oil - melted
• 1 Egg

Directions:

1. Mix dry ingredients in a mug.
2. add wet ingredient & stir thoroughly.
3. Put in microwave for 90 secs or longer depending on strength of microwave.
   

Number of Servings: 1

Maria's Popeye Cake

This recipe was published on the HCG Difference Facebook page. I haven't tried it yet, but I'm excited to give it a go!

Ingredients:

• 1 Box Chopped Spinach ~ squeezed dry
• 8 eggs (can substitute more egg whites if egg yolks cause stall)
• 3 Tbls Fat Free Cocoa
• 2/3 cup Almond Flour or ~ Coconut or Quinoa Flour for Phase 2 (VLCD)
• Stevia to taste
• Peppermint oil/extract, or other flavoring (optional)

Instructions:

1. Mix spinach and eggs in bowl.
2. Mix Cocoa powder and Flour in separate bowl.
3. Combine dry ingredients with spinach and eggs mixture.
4. Add Stevia and Peppermint oil/extract (or other flavoring)
5. Bake in a 9x13 non-stick baking dish. (Lightly greased if Phase 3- Maintenance)
6. Bake at 300 degrees until firm to touch.
7. Cool and cut into small squares and refrigerate.

Phase 2 ~Approx 1/4th of a 9x13 pan is equivalent to 1 protein and a vegetable.
Phase 3 ~ can be used as breakfast bars or snacks. Great for traveling!

The Worlds BEST Chocolate Chip Cookies

INGREDIENTS:
4 1⁄2 cups All-Purpose Flour
2 tsp Baking Soda
2 cups Butter, softened
1 1⁄2 cups Packed Brown Sugar
1⁄2 cup White Sugar
2 (3.4 ounce) Packages Instant Vanilla Pudding Mix
4 Eggs
2 tsp Vanilla Extract
4 cups Semisweet Chocolate Chips (Butterscotch Chips are good too!)
2 cups Chopped Walnuts (Optional)


DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour and baking soda, set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar.
4. Beat in the instant pudding mix until blended.
5. Stir in the eggs and vanilla.
6. Blend in the flour mixture.
7. Finally, stir in the chocolate chips and nuts.
8. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
9. Bake for 10 to 12 minutes in the preheated oven. Edges

Clean Crunchy Apple and Cabbage Salad with Sweet Curry Dressing

I originally got this recipe from THIS site. We've eaten it enough and I've made a few changes so I thought I would add it to our own little blog. The version I am posting is double the original recipe because (I think) it's easier. This salad is perfect for picnics and potlucks. *People won't even know it's super healthy because they'll be distracted by how YUMMY it tastes!* Because this version of the salad is so large I like to make and eat it all week long. I also send it with my husband for lunches. (He loves it!)

Salad:

1 bag of Tri-Color Slaw

2 medium apples, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)

2 handfuls (1-2 cups) dried unsweetened cherries (I used dried cranberries because it's what I already had.)

8 oz bag of chopped pecans, toasted

1 bunch of green onions, chopped

1 bunch of cilantro, chopped

2-3 cups shredded chicken (Cubed would work too.)

Pile all the ingredients into a bowl and hand toss it to mix.

Dressing:

1/2 cup cider vinegar

6 tablespoons olive oil

8 tbsp honey or agave nectar (depending on the sweetness you prefer)

6 tsp Dijon mustard

3 tsp curry powder

1/2 tsp sea salt

Mix the dressing and reserve. (You may or may not want to add ALL the dressing. You decide.) Pour dressing over the salad just before serving. Clean and absolutely DELICIOUS!

CHICKEN N' DUMPLINGS

I feel like every person should allow themselves pure and delicious comfort food once in a while. This meal is one of mine. (Those I've shared it with say it's the best Chicken n' Dumplings they've ever had!) I throw caution to the wind and just enjoy.

I got this basic recipe so long ago I can't remember who I got it from. I changed several things about it and added things I like, so I'm declaring this recipe MY OWN CREATION. :o)

This recipe is enough to feed 12-18 people. It’s great to make for large groups or if you are taking a meal to a friend. (Or, you can just cut everything in half.) Easy and delicious!

Ingredients:

• 2-3 Tbsp coconut or olive oil

• 1 Onion chopped

• 2 ½-3 Large Chicken Breast, cubed

• 2 Tbsp Curry Powder

• Salt and Pepper to taste

• 9 Ribs Celery – chopped

• 7 Carrots (I cut mine long and thin.)

• 3 (10.5 oz) cans of Cream of Celery

• 3 (10.5 oz) cans of Cream of Chicken

• 48 oz. Chicken Broth

• 4 Bay Leaves

• 4 Garlic Cloves crushed (more if you like garlic)

• 3-4 small cans of refrigerated biscuits. (I like a little byte of dumplings in each spoonful. If you don’t require that much, then add less biscuits.)

• ¾ Cup Cilantro – chopped

Directions:

1. In a large/deep pot, heat oil.
2. Add onion and cook for 2-3 minutes.
3. Stir in chicken, salt, pepper and curry powder and cook for 3-4 minutes.
4. Mix in celery, carrots, and cream of celery, cream of chicken and chicken broth. Bring soup to a simmer.
5. Add bay leaves, and crushed garlic.
6. Open the cans of refrigerated biscuits one at a time. Start tearing off pieces of each biscuit and drop in into the soup mixture. I like small (quarter size) pieces of dumplings so I can get a little bit in each byte. If you like larger dumplings then go for it.
7. Continue tearing the biscuits until they are all in the pot. Stir the contents every few minutes to make sure the pieces of bread are not sticking together. NOTE: The dumplings will swell at first. After cooking a while they will shrink back down.
8. After all of the biscuits are in the soup, let them cook for 10-15 minutes.
9. When finished, pull the pot from the burner. Remove bay leaves. Stir in the cilantro.
10. Enjoy!!!

SPLIT PEA SOUP

My family LOVES this soup! I doubled it, and it was gone! Light, Healthy and guilt free!

1 onion, coarsely chopped
1 clove garlic, minced* (optional)
1 Tablespoon olive oil
1 cup split peas, rinsed and sorted
5 cups water
2 teaspoons good quality salt
1/2 teaspoon basil
1 bay leaf

Directions:
Sauté onions and garlic in olive oil. Add water and bring to a boil. Add split peas and
simmer until slit peas form a smooth soup. Add salt, bay leaf and basil. Simmer for 10
minutes. Remove bay leaf and serve.

Variations:
Add 1/2 to 1 cup evaporated milk to finished soup.
Add chopped carrots and celery to soup with the seasonings and simmer until vegetables
are lightly cooked, but still crisp.
Add 1/2 cup brown rice to the boiling water first, then after 1/2 hour add split peas and
cook until peas are tender or form a smooth soup. Add seasonings and simmer for 10
minutes. (Note: The brown rice completes the protein of the legumes.)

Notes:
*A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped
garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic
flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Mahi Mahi Fish Tacos

I got this recipe from the Clean Eating Magazine. I have not made it in a while, but when I made it my family loved it! All those that will eat Fish at least :-)

Sometimes it can be hard to find Mahi Mahi. You can buy it in the freezer section at Costco and then you will have Mahi Mahi on hand to make these YUMMY tacos anytime.

I am trying to make more fish, so guess what's for dinner tonight.

The Following recipe makes 12 tacos which is 6 servings.

Olive Oil Spray

1.9 Pounds Mahi Mahi, cut into 1 inch pieces

3 Tbs Mrs. Dash Southwest Chipolte Seasoning Blend

Sea Salt, to taste

3/4 cup Red Taco Sauce

1/4 cup Low-Fat Mayonnaise, should have no more than 3g of fat per tablespoon

12 Taco Size Corn Tortillas

3 cups Finely Shredded Cabbage

1/2 to 3/4 cup Chopped Cilantro

1 1/2 cups Pico De Gallo or Salsa, drained

Lime Wedges, Optional

Mist a small nonstick frying pan with olive oil spray and place it over medium-high heat. Season fish pieces evenly with Mrs. Dash and salt, then transfer to the hot pan. Cook fish, turning occasionally, about 5 to 6 minutes or until pieces are lightly browned and flake easily in the center.

Meanwhile, using a small whisk, mix taco sauce and low-fat mayonnaise in a small bowl until well combined.

Remove fish from pan and place in a small bowl. Cover to keep warm.

Place tortilla in the pan. When the bottom is warm flip over. When both sides are warm, transfer it to a plate. Repeat with remaining tortilla. Spread 1 Tbs + 1 tsp of the taco sauce mixture onto the center of each tortilla. Add equal portions of fish, cabbage, cilantro and salsa to each. Fold each tortilla in 1/2 to form a taco. Serve with lime wedges on the side.

288 Calories, 4g fat, 0.8 Saturated fat , Carbs 34, Fiber 4g, Sugar 3g, Protein 30g, Sodium 603mg, Cholesterol 103mg

Raised Waffles

I double this recipe for my family of 6

1. In a glass measuring cup, dissolve for about 5 min:

1/2 cup warm water

1 package dry yeast

Set aside:

2. In a large glass or plastic bowl with a hand mixer mix the following ingredients until smooth. Do not put mixture in a metal bowl

2 cups warm milk

1 stick melted butter (1 stick = 1/2 cup)

1 teaspoon salt

1 teaspoon sugar

2 cups flour

yeast/water mixture from above

Cover bowl with plastic wrap and keep overnight at room temperature on your kitchen counter. Make sure the bowl is large because the mixture will rise and if the bowl is to small it will overflow onto the kitchen counter.

3. The next morning, with a hand mixer, mix in:

2 eggs

1/4 teaspoon baking soda

The batter will be thin.

Make your waffles and enjoy!

We make our waffles in a traditional waffle iron NOT a Belgian waffle iron. I think the batter is too thin to work in a Belgian waffle iron. If Belgian is all that you have then feel free to try it, but I am not sure if you will get the desired results.

My family LOVES these waffles. We don't even enjoy any other waffle anymore. These are so simple and have such an amazing flavor. You just have to think about making them the night before. Try them and I am sure they will become a family favorite for you as well.

FESTIVE TOSSED SALAD

Ingredients

• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup and 2 tablespoons water
• 2 envelopes Italian salad dressing mix
• 4 (10 ounce) packages Italian-blend salad greens
• 4 medium tomatoes, seeded and chopped
• 2 small red onion, thinly sliced
• 2 cups crumbled feta cheese
• 1-1/2 cups dried cranberries

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine the greens, tomatoes, onion, cheese and cranberries. Serve with dressing.

FUNERAL POTATOS

Caution: This is NOT a healthy dish, but it was well liked at a family event. It was gone fast, so I posted it for those times you throw caution to the wind! lol

INGREDENTS:

1 Large bag of frozen shredded hash brown potatoes (not already browned, raw)

2 cans of cream of chicken soup

1 pint of sour cream

1 small bunch of green onions (just the green part cut really fine, I just use scissors!)

GOBS of grated cheese, I use cheddar/jack combination but any is fine. (About 2 large handfuls, but more is good too.)

DIRECTIONS: Mix all ingredients in a large bowl, plop in a 9x13 pan and cook at 350 degrees for about ½ hour.

OPTIONAL: Crushed Corn Flakes on top, or Crushed Potato Chips (I used potato chips no melted butter), or Bread Crumbs W/melted butter etc, be creative.

SWEET POTATO CASSEROLE

2 large cans sweet potatoes, drained
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk
1/2 cup butter, melted

TOPPING:

3/4 cup oats
3 tablespoons flour
3/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/3 cup butter, melted
1 cup crushed pecans
3/4 cup shredded coconut
mini marshmallows

Mix the first 6 ingredients with a mixer. Prep baking dish with cooking spray, then pour in. Mix the topping ingredients by hand. Sprinkle on top.

Bake uncovered at 350°F for 25 minutes. Sprinkle marshmallows on top, then bake uncovered 5 more minutes.

TANGY PUMPKIN SEED SALAD

YIELD: 8 SERVINGS
PREPARATION TIME: 5 MINUTES
COOKING TIME: 0 MINUTES

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Details

Add some kick to your meals with this delicious side salad! The combination of lemon and Worcestershire sauce in the dressing will have your taste buds dancing while the healthy fats in this salad feed your skin to make it glow!

Ingredients

• 2 cloves garlic, minced
• ½ tsp / 2.5 ml sea salt
• 2 Tbsp / 30 ml fresh lemon juice
• 1 tsp / 5 ml Worcestershire sauce
• 1/2 cup / 120 ml best-quality olive oil
• Freshly ground black pepper to taste
• 10 cups of the lettuce of your choice
• 1/3 cup / 90 ml toasted pumpkin seeds

Preparation

1. Rinse lettuce of your choice under cold water and set aside in a bowl.
2. In a small bowl, add minced garlic and salt.
3. Whisk lemon and Worcestershire sauce into the garlic.
4. Continue to whisk the dressing while slowly pouring the olive oil in a steady stream. Whisk until smooth.
5. Add freshly ground black pepper to taste.
6. Add pumpkin seeds to the lettuce then pour the dressing over top.
7. Toss the lettuce to coat with dressing and serve.

Tosca's Tip

The dressing for this salad is perfect for a Clean Caesar Salad! Tear two heads of romaine lettuce into bite sized pieces, add the dressing and toss to coat, then serve with fresh Parmesan cheese on top. Much healthier than a regular Caesar salad but with all of the flavor!

Nutritional Value for One Serving of Salad:

Calories: 120
Calories from Fat: 98
Total Fat: 10.9 g
Saturated Fat: 1.7 g
Total Carbs: 4.3 g
Fiber: 1.6 g
Protein: 3.86 g
Sodium: 56 mg
Cholesterol: 0 mg

MOCK-A-MO LE

By Bethenny Frankel - AKA Skinny Girl
Makes about 1 1/2 cups (I doubled it for our family Thanksgiving gathering)
Hands-on time 15 minutes

INGREDIENTS:
• 1 avocado, peeled, pitted and mashed
• 1 cup green peas, cooked
• 1/4 cup chopped fresh tomato
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped red onion
• 1 tbsp chopped fresh parsley
• 2 tsp fresh lime juice
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 3/4 tsp hot sauce
• Additional cilantro for garnish

INSTRUCTIONS:
1. Combine ingredients in a large bowl. Using a hand-held blender, purée mixture until smooth.
2. Garnish with cilantro and serve with whole-grain crackers or raw vegetables.

NUTRIENTS per 1-tbsp serving:
CALORIES: 25
TOTAL FAT: 1.6 g
SAT. FAT: 0.25 g
CARBS: 2 g
FIBER: 1 g
SUGARS: 0.25 g
PROTEIN: 1 g
SODIUM: 9 mg
CHOLESTEROL: 0 mg