INGREDIENTS

• 1 Haas avocado, cubed
• 3 tablespoons finely chopped red onion
• 1/2 jalapeno pepper, finely chopped (optional)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt, divided
• 1 pound peeled and deveined medium shrimp
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 8 (6-inch) corn tortillas
• 1 cup shredded romaine lettuce

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 – 9 hours on low.

*Can also be made with strawberries, peaches, or pears!

Crockpot Oatmeal

Homestyle Chicken Noodle Soup (in less than 30 minutes!)

Ingredients:
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)

2 cans of cooked chunk chicken breast (I like the Tyson brand), strained or OR use cooked or roasted chicken

1 can of sliced carrots, strained

Water
Chicken Bouillon cubes
Parsley Flakes

Easy steps to homestyle, tasty goodness:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6) Sprinkle parsley flakes on top and serve!!!

http://wellfeefamily.blogspot.ca/2011/09/homestyle-chicken-noodle-soup-so-easy.html?m=1

Cauliflower popcorn

Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper.

Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt.

Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.

(1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.)

http://www.diabeticlivingonline.com/food-to-eat/nutrition/low-carb-snacks-for-diabetes/?page=3

Nutella Bites!

• 1 cup raw hazelnuts (with skins on . . . more fiber!)
• 3 tbsp cocoa powder
• 3 tbsp honey
• 1/4 tsp vanilla extract
• 1 pinch of salt

Directions

• Grind hazelnuts until they become a fine meal
• Add cocoa and process again
• Add honey, vanilla and salt and process until a dough comes together (remember the never-ending scraping down of the sides to make sure everything is mixed well)
• Using your favorite-sized scoop, roll little balls out of the dough
• Refrigerate and enjoy!

http://www.dairyfreechick.com/raw-nutella-bites/

Looking for a sweet summer desert? Try these sweetened grilled bananas!

Ingredients:

• 2 ripe bananas
• 1/4 cup virgin coconut oil
• 1/4 cup sugar
• 2 Tbsp cinnamon
• Strawberries to garnish

Directions:

These are amazing and easy to make!!!! Easy ingredients!

Chocolate truffles 

Ingredients:
– 4 teaspoons of fat-reduced cocoa powder + some extra cocoa to roll the truffles
– 1 tablespoon of fat free Greek yogurt
– 5 tablespoons of powdered skim milk (or protein powder)
– 2 egg yolks
– 5 drops of butter flavoring
– 3 teaspoons of artificial sweetener or agave nectar

Directions: Mix everything together. Add powdered skim milk until the paste reaches a firm consistency. Put aside in the fridge for at least 30 min (or if you can’t wait 10 minutes in the freezer). Before serving them, roll the balls in cocoa powder.

http://fitnesstreats.tumblr.com/post/6687826051/chocolate-truffles-from-the-dukan-diet

This recipe is so amazing!!! I love it!! It’s super healthy and yummy! eat with fresh strawberries or any fruits!

Ingredients:

• 1 1/2 Cups Chickpeas (Drained and Rinsed)
• 1/4 Cup Natural Peanut Butter (or any other nut butter of choice)
• 1/4 Cup Unsweetened Almond Milk
• 2 Tbsp Agave (Honey, Maple Syrup or Stevia)
• 7 Pitted Dates or (2 Packets of Truvia, Stevia of choice, 2 Tbsp Honey, Maple Syrup or Agave)
• 3 Tbsp Flax Meal (Ground Flax)
• 1 Tbsp Vanilla Extract
• Dash of Salt
• 1/8 Tsp Baking Soda
• 2 Tbsp Natural Cocoa
• 1/3 Cup Dark Chocolate Chips (or Carob)

Directions:

1. Place all ingredients (excluding the chocolate chips) in your food processor and blend until perfectly smooth.
2. Scoop into a bowl and stir-in chocolate chips.
3. Serve! Grab a strawberry and dip it in!

http://www.damyhealth.com/2012/02/healthy-chocolate-cake-batter-dip/

The Crust:

2 c. Almonds

1 teaspoon salt

1/4 cup melted butter

5 dried figs (or dates)

For the Cheesecake: 

2 cups greek yogurt

15 oz coconut creme

2 teaspoons unflavored gelatin

juice of 2 lemons

2/3 c honey

1 teaspoon vanilla extract

1 vanilla bean

1/2 teaspoon salt

Berry Topping: 

2 cups frozen berries

juice and zest of 1 lemon

1 Tablespoon honey

1 Tablespoon arrowroot powder

Directions:

1. For the crust, roast almonds on a dry sheet pan at 425f for 10-15 mins. In the bowl of a food processor, combine almonds, figs, and butter and pulse until well combined. Press into a 9 in springform pan and refrigerate.

2. FOr the cheesecake, place gelatin and lemon juice in a small heat-proof bowl and set the bowl in a saucepan with simmering water. Stir until gelatin is melted and set aside. Combine remaining ingredients in the bowl of a food processor and process until well combined, about 60 seconds. With the machine running, drizzle lemon/gelatin mixture in and process another 30 sec.

3. For the berry topping, combine ingredients in a small saucepan over medium heat. Cook for 5-10 min, or until mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture to the fridge.

4. To assemble, pour cheesecake mixture into the cooled crust. Cover and refrigerate overnight. Warm the berry topping, gently spread on top, and serve as-is OR refrigerate for an hour before serving for a set up look.