Creamy Avocado Vegetable Dip

1-2 avocados, mashed
1 tsp onion powder
1 tsp garlic powder
Squeeze of lemon and/or lime juice
Sea salt and pepper to taste


Best Ever Salsa

Yield: 12 servings

1 white onion, roughly chopped
1 or 2 jalapenos, roughly chopped
1 clove garlic, chopped
8 roma tomatoes, chopped
1 (15 oz) can diced tomatoes
1 (4.5 oz) can green chiles
1 handful of cilantro
1 Tbsp fresh lime juice
1 packet of Stevia
1/4 tsp. sea salt

Combine onion, jalapenos, garlic, tomatoes, green chiles, cilantro, lime juice, Stevia and salt in a food processor and pulse. Pulse longer if you would like a smoother salsa vs. chunky

Serving Size: 1/2 cup • Calories: 34 • Fat: 0 g • Carbs: 7 g • Fiber: 2.2 g • Protein: 1 g • WW Points+: 0 pts



Not only is this the best thing you will put into your body all day… packs 28 grams of protein!


Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

¾ cup water
¼ cup 100% pomegranate juice
½ cup nonfat plain Greek yogurt
1 scoop Vanilla Shakeology
½ cup fresh or frozen blackberries
2 fresh basil leaves, chopped
1 cup ice

1. Place water, pomegranate juice, yogurt, Shakeology, blackberries, basil, and ice in blender; cover. Blend until smooth.

To learn more about Shakeology or to place an order click here


Pumpkin Oat Balls


1 cup pumpkin
3 cups oats, not cooked
4 Tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1 Tbsp flax seeds
1 cup walnuts
1/2 cup grain sweetened chocolate chips. Your choice of dark chocolate pieces, regular chocolate chips or none if you prefer.

Mix everything together in a large bowl. Press and fold to get everything together. Roll into balls about 1″ in diameter. Place on a wax paper or saran lined pan and chill for about 30 minutes. Store in an airtight container in the refrigerator.


Balsamic Bruschetta


10 roma tomatoes
1/2 cup fresh basil, chopped
1/3 cup freshly grated parmesan cheese
2 cloves fresh garlic, minced
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 loaf French or Italian bread, sliced
3 tbsp. butter
2 tbsp. fresh oregano, chopped

In a large mixing bowl, combine all of the ingredients. Mix well with hands until thoroughly combined. Put the mixture into a serving bowl and set aside.
Slice bread loaf into about 1-inch thick slices. Spread butter on each slice, then place on a large cookie sheet and sprinkle with fresh oregano. Broil on low heat for about 4 or 5 minutes, or until golden brown.
Remove toasted bread slices from oven, and serve topped with or alongside bruschetta.


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