Homemade Ranch Dressing on BLT Salad

 

I got this recipe from my favorite nutritionist Maria Emmerich on her blog!
The cream cheese makes it so thick. It added an amazing flavor without extra calories, 1 TBS of mayo is 100 calories, 1 TBS of cream cheese is 50 calories. Since cream cheese is so much thicker, you can add a flavorful broth to thin the dressing and you save a lot of calories.

Ingredients

1 (8 ounce) package cream cheese

1/2 cup chicken or beef broth

1/2 tsp dried chives

1/2 tsp dried parsley

1/2 tsp dried dill weed

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp Celtic salt

1/8 tsp ground black pepper

Directions
In a blender or a large bowl, I use the Magic Bullet, mix together the cream cheese, broth, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 2 hours before serving (it will thicken up as it rests). Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)

Traditional Ranch = 153 calories, 1.1 carbs, 0 fiber

KRAFT Fat Free Ranch = 50 calories, 11 carbs, 0 fiber

“Healthified” Ranch = 66 calories, 0.75 carbs, 0 fiber

And then I just threw together a salad with spinach and romaine lettuce, baked some bacon and chopped it up and also cut up some tomatoes and threw it all together

Munch Safely,

G

Chocolate Paleo Zucchini Bread

Paleo Chocolate Zucchini Bread

My mom found this recipe on a Paleo website and then transformed it into her own!

Ingredients
2½ cups blanched almond flour

½ cup cocoa powder (Omanhene Natural Cocoa Powder)

½ tsp. Celtic sea salt (or Real Salt)

1 tsp. baking soda

4 large eggs

¼ cup coconut oil

½ cup organic sugar (replace 2 T. with Xylitol)

1 tsp. real vanilla

1½ cup zucchini, grated

½ cup chopped walnuts
1. In a mixer combine almond flour and cocoa powder

2. Mix in salt and baking soda

3. Mix in eggs (one at a time), coconut oil, sugar and zucchini

4. Transfer batter to a greased loaf pan dusted w/almond flour

5. Bake at 350 degrees for 35-40 minutes

6. Cool for 2 hours
[ Makes 1 loaf]

Munch Safely,

G

Zucchini Pizza Snack

So yummy you guys!! I made this today for lunch, I was having a craving for pizza and I found this on Pinterest and I had all the ingredients so I decided to make it! It is so juicy and so good I want to make it everyday for a snack!!
Ingredients

Mozzarella Cheese

Parmesan Cheese

1 whole zucchini

Coconut Oil

Basil (dried or whole)

1 tomato

Sea Salt
Directions

1. Preheat oven to 350 degrees

2. Place aluminum foil on baking pan, cut zucchini in half the long way

3. “Butter” the inside of the zucchini with Coconut Oil, enough to cover it

4. Cut up small tomato and place slices on zucchini halves, cover with a tbsp of each of the cheeses

5. Cover with Basil and a pinch of Sea Salt

Munch Safely,

G

Healthy Raspberry Apple Crisp

As you can see my family couldn’t even wait to eat before I took a picture, so delicious and halfway decent for calories!
I used an 8×8 glass pan as you can see and if you want double than use a 8×13

Ingredients:

Crust:

1/2 c coconut flour

1/2 c chopped raw almonds

6 T butter

1T powdered sugar

Middle Layer:

5 c of freshly picked apples, peeled, cored and sliced

1/2 c sugar (or 1/2 c sugar minus 2 T and replace with 2 T of “Just like Sugar”)

1 T of coconut flour

1/4 t salt

3/4 t cinnamon

1 t flax seed
Topping:

3/4 c quick oatmeal

1/4 c coconut flour

1/2 c brown sugar

1 T chopped almonds

1/4 t baking soda

1/4 t baking powder

5 1/3 T melted butter

Directions
Preheat oven to 350 degrees and bake for 40 minutes
For crust: melt butter in pan in oven. Mix remaining ingredients and press in the bottom of pan. If a glass dish bake 12 min and watch carefully
Middle layer: mix ingredients and put onto baked crust
Topping: mix ingredients and place onto middle layer

Munch Safely,

G

Sweet Quinoa, Beet Greens, Kale & Shrimp

Feeds 6-8 people
Ingredients:

2 cups white quinoa rinsed

3 T Extra Virgin Olive Oil

1 T Coconut Oil

1/2 leek

1/2 c water

3 c chopped kale

1/4 c red wine vinegar

1 t of Dijon mustard

1/2 c grated parm cheese

Kosher salt and black pepper to taste

2 c raw shrimp

1 1/2 beet greens

5 pitted dates

Directions
Heat 1 T of coconut oil in a large pan, then saute the onion and the leek. Add quinoa and saute until lightly toasted 2-3 minutes. Add the water and kale and stir to combine, bring to a boil, then reduce heat to low and simmer covered until the quinoa is tender and the water has been absorbed 15 to 18 minutes.
In a small bowl, whisk together vinegar and mustard until smooth, add a pinch of salt and pepper and slowly add the 3 T of Olive oil. Whisk continuously to emulsify. Drizzle dressing over Quinoa and stir in parm cheese and chopped dates.
Cook shrimp and add beat greens until wilted then combine all together. Voila!

Munch Safely,

G

Juice Till I Drop

So I’ve been obsessed with juicing lately! Especially since I have seen “Fat, Sick and Nearly Dead” on Netflix, and if you haven’t seen it you need to!! I usually juice when I am nannying because they have a juicer. The reason I love juicing so much is because you don’t get filled and fast and if you ate all of these veggie and fruits whole it would be impossible in one sitting. So if you juice you get all the vitamins! This time I used…

Ingredients

1 peeled beet

3 stalks of celary

5 carrot sticks

1 peach

1 apple

1 cucumber

1/4 c of raspberries

Threw them all into a juicer and voila YUMMINESS!

Munch Safely,

G