Christmas Marshmallow Wreathes

[Recipe thanks to my great Aunt Donna] We have made these ever since I can remember because my brother and I would request these every Christmas. They are the perfect blend of sweet and spicy, and oh so colorful ♥

[Serving size: 16]


1/2 c butter

3 c small marshmallows

1 t vanilla

Green food coloring

Red hot candies

3 1/4 c corn flakes

Melt in butter, marshmallows and vanilla in large pan, add green food coloring. When all mixed and melted add corn flakes. Use teaspoons to arrange in the shape of a wreathe on wax paper. Butter hands to do so marshmallow won’t stick. Then put red candies as decorations.

Munch Safely,


Cheesecake Stuffed Strawberries

I made these with my cousin Mya and Aunt Leslie in Indiana! These are so fun and messy to make. Check out the  Instagram pic here 💛


-1 lb large strawberries

-8 oz. cream cheese, softened (can use 1/3 less fat)

-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)

-1 tsp vanilla extract

-graham cracker crumbs


1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving. An easy way to fill the strawberries and to store them, use an egg carton.

Munch Safely,


Chicken and Green Bean Casserole

[Recipe from “Low-Carbing Among Friends”] & Gluten Free!

6 servings


4 c cooked chicken

1 onion, peeled and chopped

1 1.4 c cooked green beans

1/4 c sour cream

1/2 mayonnaise

1 small can of diced chili peppers

2 T water

1 Stevia packet

1 t seasoning salt

1 1/2 t dried parsley

1/2 t Worcestershire sauce

1/4 t sea salt

1/8 t black pepper

Cheese-Crunch Topping:

1/2 c grated Monterey Jack cheese

2 T butter

1/3 c Almond flour

Directions: In large bowl, place chicken which has been cut into bite-size pieces. In frying pan, fry onion until soft and translucent. Add to chicken along with cooked green beans. Sauce: In medium bowl, combine sour cream, mayonnaise, diced chili peppers, water, Stevia, seasoning salt, parsley, Worcestershire sauce, sea salt and black pepper. Stir sauce into poultry mixture and spread in 9 x 13-inch glass or ceramic baking dish. Cheese-Crunch topping: In small bowl, combine Monterey Jack cheese, Almond flour and butter.Sprinkle casserole with topping and bake in oven on 350 degrees for 30 minutes or until bubbling hot.

Munch Safely,


Grilled Romaine

SO GOOD!! I grew up with meat every night, a side of potatoes, a veggie and of course bread as well. As my family and I have learned more about “healthified eating” thanks to the awesome Maria Emmerich where I got this recipe. We learned meat isn’t so good for the body and you should have more dark green veggies with a “sprinkle” of meat. It’s been hard getting use to, but I was fully satisfied and was NOT hungry the rest of the night.


2 heads romaine lettuce

Macadamia nut OR quality olive oil

Warm Bacon-Mushroom Vinaigrette, recipe follows

OPTIONAL ADDITIONS: Walnuts, tomatoes, grilled grass fed steak, blue cheese, marinated red peppers


Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with dressing. Top with your favorite additions and serve.


4 oz bacon (about 4 slices)

2 cups sliced mushrooms

3 TBS coconut vinegar

1/4 cup water

2 TBS macadamia nut OR quality olive oil

Celtic sea salt and freshly ground black pepper

2 TBS chopped flat-leaf parsley


Cut bacon into 1/2”-wide strips. Cook bacon with 3 TBS water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with salt and freshly ground black pepper. Stir in parsley. Can be made 1 day ahead. Rewarm before using. Makes 1 cup.

Traditional Dressing = 140 calories, 14g fat, 1.2g protein, 5g carbs (5 effective carbs)

“Healthified Dressing = 56 calories, 4.7g fat, 2.9g protein, 0.4g carbs (0.4 effective carbs)

Munch Safely,


Zucchini and Tofu Ricotta Lasagna

My mom and I made this tonight for dinner. We got it from this amazing book Eat to Live by Dr. Furman. So many healthy options and no gluten and barely any carbs!


3 Zucchini, sliced into strips

1 Tbsp salt

1 package of firm Tofu

1 tsp Italian seasoning

1/4 tsp chopped garlic

1/8 tsp onion powder

pinch black pepper

2 tsp lemon juice

1 1/2 jars of no sugar spaghetti sauce

1/3 cup shredded mozzarella

2 heads of broccoli

1 red pepper

6 mushrooms

7 oz of spinach


Pre-heat oven to 350

Spread zucchini slices (1/8 inch thick) in single layer. Bake on 350 degrees for 10 minutes.

Combine tofu (press water fully out of tofu), Italian seasonings, lemon juice, black pepper, onion powder and cheese in a separate bowl, mixing well. Let flavors marinade in refrigerator while you prepare zucchini.

Pre-heat a skillet, spray with cooking spray, and cook chopped up broccoli, pepper, mushrooms and spinach.

Have a 9 x 13 pan out layer some tomato sauce, then zucchini, “ricotta” (tofu and other seasonings), sauteed vegetables & repeat, then top with more sauce (and shredded cheese if desired).

Bake, uncovered, 45 minutes, until heated through.

Munch Safely,


Leann Chin Wild Rice Stir Fry


3/4 c wild rice

3 c boiling water

3/4 t of salt

1/2 c peas

1/2 c carrots

2 green onions

1 c shrimp

1/2 c mushroom

1 T oyster sauce

1 egg

2 T coconut oil

Wild Rice

[Make several hours or a day ahead of time whenever you make stir fry]:

Wash well in several water, pouring off the foreign particles from the top. Drain then pour into boiling water and salt. Cook without stirring about 40 minutes or until tender.

Put oil in pan, saute vegetables and cut up shrimp, add in mixed egg. Cook until egg is just about done. Then add rice and oyster sauce. Salt and pepper to taste.

Munch Safely,