Greek Chicken Lettuce Wrap




3 lbs boneless skinless chicken breasts
2 tablespoons coconut oil
1 tablespoon + a teaspoon of oregano
1/2 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons parsley
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon thyme
1 lemon

Preheat oven to 350, mix all spices together, cut chicken into cubes, place chicken into a glass or ceramic olive oil coated dish.
Melt coconut oil, drizzle over chicken, squeeze lemon on top, sprinkle with seasoning mixture.
Bake for 30-50 minutes until chicken is cooked.

For the lettuce wraps, I just used a piece of romain lettuce, placed plain low-fat Greek yogurt on lettuce, topped with chicken, onions coated with olive oil, vinegar, and oregano, red pepper, tomatoes, and fat free feta.

For the original recipe check out:


Zucchini Noodles




Yellow squash
Olive oil

Wash and cut the ends off veggies, spiralize zucchini and squash, add noddles to pan over medium heat, add a small amount of olive oil (only a few minutes). Serve however you would like. I served it with pesto.

For the original recipe check out:

Easy But, Different Garlic Bread




homemade minced garlic (see recipe below)
homemade roasted garlic olive oil (see recipe below)

Tuscan pane bread
cracked salt and pepper

Put the bread in the toaster over for one cycle (I set my toaster to 1 piece of bread, frozen, level 5) it cooks for about three minutes.

Once done, it should be slightly crisp but, not toasted. In this order: put roasted minced garlic onto the cooked bread (your preference to how much you want; I put quite a bit. Don’t forget, once the garlic is roasted it takes on a new non-potent flavor), drizzle olive oil on top of the garlic, then add salt and pepper to taste)

Deviled Eggs




(these are not clean eating but, I know I had some family members asking for the recipe (I also multiplied the recipe by 6 for three dozen eggs

6 eggs hard boiled
2 tablespoons of real mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon celery seed powder (I know I used more)

1/2 teaspoon of garlic powder

Salt to taste

Smoked Hungarian paprika

cut eggs in half and put the whites on a serving tray and the yolks in a bowl. Add all other ingredients to bowl except for the paprika. Use a hand mixer to blend (taste and adjust more seasonings/mayo/mustard).

Put mixture into a large ziplock, cut the bottom tip of the bag, squeeze into eggs whites, sprinkle with paprika, chill.

Check out the original recipe here:

Roasted Parmesan Green Beans


20140611-230914-83354174.jpg ROASTED PARMESAN GREEN BEANS:

fresh green beans washed and snapped
Parmesan cheese (I used fresh grated)

Olive oil (I used the garlic olive oil recipe below)

Garlic powder

Salt and pepper to taste

Preheat oven to 425F. Coat green beans in olive oil. Sprinkle with garlic powder and minimal salt. Place on cooking dish (I covered them in the oil in the Pan

bake for 10 minutes, take out, shake around, bake for another 5 minutes (I coated with the parm then, put in for the last 5) the recipe says to put it once they are out.

For the original recipe check out:

Roasted Broccoli



Garlic olive oil (see recipe below)
Extra virgin olive oil
Powdered lemon peel
Garlic powder
Chili powder
Onion powder
Preheat oven to 425F (I used my toaster oven), wash and cut broccoli into pieces, place broccoli on baking sheet, cover in minimal olive oil (I used a little bit of each), cover with seasonings. Cook for 20 minutes (the recipe said 20-25, mine were done in 20). Enjoy!

For the original recipe check out:

MASHED POTATOES (no butter or milk)




Potatoes (russet), I used 3 large
Greek yogurt (I use non-fat plain)
Minced garlic (see recipe below)
Garlic extra virgin olive oil
Dried jalapeƱos
Dried Chives
Dried Parsley
Onion powder
Garlic olive oil (see recipe below)

Put water on stove to boil, wash and cut potatoes into 1/8, once boiling add potatoes to water, cook until tender (I lost track of time).

One done strain potatoes but, save a small amount of water (~.5-.75 cups). Put potatoes back into pan. Add water use potato masher to break potatoes.

Add potatoes to a food processor, add Greek yogurt (~3/4 cup), oil (minimal amount), seasonings, minced garlic to the potatoes. Blend until smooth. Enjoy!