Passover Pizza!

Who doesn't love pizza, right? Here is a great recipe idea to celebrate the Springtime Passover holiday with the entire family. Kids will love the creativity, color and flavor of this dish....and adult will love that it's simple to prepare and nutritious! Pair each pizza with a nice side salad and you're DONE! Check it out!

Ingredients:

All natural marinara sauce of your choice

Whole wheat Matzo crackers

Garlic salt

Dried oregano or Italian Seasoning

Lowfat/Part-skim Mozzarella cheese, shredded

1-2 thinly sliced tomatoes (I like plum)

1/4 cup sliced black olives, peppers, or any other veggie pizza topping that you'd like to use

Directions:

1. Preheat the oven to 350.
2. Spread a thin layer of sauce over each matzo, leaving a 1" border for crust. Then, sprinkle with garlic salt and any seasonings you'd like. Top with cheese and veggie toppings of your choice. Put the pizzas on baking sheets
3. Bake for 5 minutes or until the cheese has melted.

ENJOY!!

Pasta Primavera

Although it may not actually FEEL like Spring, here is a dish that literally means, "Spring pasta." When mother nature is not bringing Spring quickly enough, you have the power to bring a taste of the cheery season to your kitchen!

I was recently reading an article in one of my favorite magazines, "Allrecipes." The article was highlighting this dish--and how the American version has morphed into a "heavy dish of gloppy cream sauce" over the years. But, really? This dish is supposed to be full of delightful Spring vegetables--full of color, texture and flavor--and served in a light and fresh sauce on a bed of pasta cooked to perfection.

So, here is a Pasta Primavera recipe from Allrecipes.com, that I "tweaked" to formulate a healthier version. I hope that you enjoy it!

Pasta Primavera

Ingredients:

1 package of whole grain pasta, shape of your choice

1 yellow squash, chopped

1 zucchini, chopped

1 carrot, julienned

1/2 red bell pepper, julienned

1/2 pint grape tomatoes

1 cup fresh green beans, trimmed and cut into 1 inch pieces

a few spears of asparagus, trimmed and cut into 1 inch pieces

1/4 cup olive oil, divided

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 tablespoon lemon juice

1 Tbsp. Italian seasoning

1/4 cup yellow onion, chopped or thinly sliced

2 cloves garlic, thinly sliced

2 tsp. lemon zest

1/3 c. chopped, fresh basil leaves

1/3 c. chopped, fresh parsley

3 Tbsp. balsamic vinegar

Grated Parmesan or Romano cheese, to taste

Directions:

1. Preheat oven to 450. Line a jelly roll pan with aluminum foil.
2. Bring a large pot of lightly salted water to a boiled. Add pasta and cook according to directions on package for al dente. Drain and set aside.
3. In a bowl, toss squash, zucchini, carrot, pepper, tomatoes, beans and asparagus with 2 Tbsp of olive oil, salt pepper, lemon juice, and Italian seasoning. Arrange the veggies on the jelly roll pan and roast for about 15 minutes, or until tender.
4. Heat the remaining olive oil in a large skillet. Stir in the onion and garlic. Cook until tender. Mix into the cooked pasta in a large stock pot, or the one you boiled the water in. Add lemon zest, basil, parsley, and vinegar. Gently toss and cook until heated through. Remove from heat and transfer into a large serving bowl. Top and toss with roasted veggies and finalize with a sprinkle of grated cheese. Enjoy!

Jamie's Turkey Meatloaf Muffins!

I am always looking for ways to eat healthfully on the go, and what I've found is that protein always seems to be the most difficult nutrient to "hit" with snacks and meals to go.
Typically, I would grab some kind of protein bar, nuts or a cheese stick, but I've been feeling like I need something new. I started out with my egg white muffins, which are great--but, then I came across this recipe from Jamie Eason (LOVE HER!). It sounded a little weird to me at first----turkey in a muffin---but, they are really delicious! Best yet, you can easily pack them with you for lunch and a side of raw veggies or salad.... I made them yesterday and they are delicious!  But, you can also use them for dinner--in perfectly portioned sizes! I would recommend having 2 as a protein serving--they are great for building lean muscle mass!

Ingredients

• 2 lbs ground turkey or chicken
• 3 egg whites
• 1 cup quick cooking oats
• 1/2 tsp ground cumin
• /12 tsp dried thyme
• 2 tsp dried yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice
• 1 tsp salt
• 2 tbsp garlic powder
• 1 small onion finely chopped
• 2 celery stalks finely chopped

Directions:

• Preheat oven to 375 degrees
• Spray muffin pan with olive or canola oil.
• Mix all your ingredients together in one large bowl.
• Roll the mixture into balls and place in muffin tin.  Muffins should be about the size of raquet balls.
• Bake for 40 minutes.
• Makes 12 muffins.

Serving size 2 muffins for women and 4 for men.
Calories:  80 
Fat:  2 g
Carbs:  4 g
Protein:  11g

Slow Cooker Lentil and Ham Soup

Lentil soup is one of those hearty stick-to-the-ribs cold weather soups that is almost like a stew. One small cup of it and a salad is all you need to keep you satisfied for hours. Added bonus? It packs a serious nutritional punch, as it is naturally low in fat, high in fiber and protein. What's not to love? Better yet? This particular recipe is a "throw it all in the crock pot" type, with a shot of iron-laden spinach at the end. I hope you enjoy it!

Lentil and Ham Soup

Ingredients:

4 cups of reduced sodium chicken broth

2 cups water

1.5 cups chopped celery

1.5 cups sliced carrots

1 medium onion, chopped

1 bag lentils, rinsed and drained

6 ounces of cooked ham, diced (I like canadian bacon, too)

1.5 tsp. Dried thyme

3 cups fresh baby spinach

 plain yogurt and/or parmesan cheese for garnish

Procedure:

In a 4-5 qt. slow cooker, combine the broth, water, celery, carrots, onion, lentils ham and thyme.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

Stir in the spinach just before serving, and garnish with yogurt or parmesan.

ENJOY!

Savory Stuffed Cabbage

This dish is super impressive for company or holidays and is so simple, you won't ever mind serving it! I especially love this one for a healthy alternative to the traditional St. Patrick's Day corned-beef and cabbage favorite. It also works really well for Easter and even Christmas. Of course, in our house, we don't need an excuse to make it---This stuffed cabbage is SO GOOD! I hope that you enjoy it, as well!

Savory Stuffed Cabbage

Ingredients:

1/2 cup uncooked brown rice

1 head of cabbage, leaves rinsed and separated 

1 lb. Lean ground turkey (or beef, if you prefer)

1 small onion, chopped

1 egg, slightly beaten

1 tsp. Sea salt

1/4 tsp. Freshly ground black pepper

1 or 2 15 oz. Cans fire roasted diced tomatoes (depending on how saucy you like it)

Procedure:

1. In a medium saucepan, prepare rice as directed on package. 
2. Bring a second large pot of salted water to a boil. Add cabbage leaves and cook for 2-4 minutes, or until softened. Drain
3. In a medium mixing bowl, combine the turkey, cooked rice, onion, egg, salt and paper, along with about 3-4 Tbsp. of the diced tomatoes. Mix well.
4. Divide the mixture evenly among the cabbage leaves. Roll tightly and secure in a large skillet by placing seam side down. 
5. When the skillet is filled with your stuffed cabbage leaves, pour the remaining tomatoes over the top. Cover and place over medium heat--or until boiling. Then, reduce the heat to low and simmer for about 40 minutes, stirring and basting often.
6. ENJOY!

Shamrock Shakeology!

Shamrock Shakeology

Shamrock Shakeology!

So for those of you that actually know me, you know that I am not a Greenberry Shakeology fan!  It happens to be my husband's favorite--but, I just don't enjoy it at all. I much prefer chocolate, vanilla and strawberry.  So, I stumbled upon this recipe recently and thought, "well, I love Shamrock Shakes, so I will give it a try again..."

I didn't have high hopes,  but it was really good!  I totally enjoyed it!  Now, it's not the exact same as a shamrock shake from McDonald's but I would rather not sabotage my hard work and the insane amount of calories and fat.  Aside from that, it would make me feel pretty gnarly.... it also doesn't make me feel good about myself when I eat garbage. With this Shamrock Shakeology, though,  I don't feel like I was depriving myself of anything!

So I hope you enjoy this as much as I do!  If you don't have any Greenberry Shakeology and would like to try it you can paypal me $5 as a gift to cedarcove4@gmail.com or email me and I will get the single serving packet out to you asap!!

Ingredients:

• 8 oz Skim, Rice, Almond or Soy Milk
• handful of ice
• splash of peppermint extract or some mint water
• 1 tsp all natural pb or 1 TBSP PB2
• 2 tbsp vanilla sugar free instant pudding mix 
• 1 packet of Greenberry Shakeology
• Blend and enjoy!!!

Italian Style Stuffed Portobello Mushrooms

Think pizza…but the crust? It's a juicy portobello cap, encasing all of the saucy, cheesy goodness. This is what we have here. It's simply amazing. A light, flavorful, savory dish--minus all of the guilt. Best of all? It's SUPER SIMPLE and the whole family LOVES it. This is one that you'll want to put into your weeknight repertoire. Vegetarians welcome!

Italian Style Stuffed Portobello Mushrooms

Ingredients:

4 Large portobello mushroom caps

1/4 tsp. Salt

1/2 tsp. Freshly ground pepper

1 c. Part-skim ricotta cheese

1 c. Finely chopped fresh spinach

1/2 c. Finely shredded parmesan cheese, divided

1 Tbsp. Kalamata olives, chopped

1/2 tsp. Italian seasoning

1 (15 oz.)can fire roasted tomatoes or 1 cup of favorite all-natural marinara sauce

Preparation:

1. Preheat the oven to 450 degrees. Coat a rimmed baking sheet with nonstick cooking spray.

2. Place the mushroom caps, gill side up, on the pan. Season with salt and pepper. Roast until tender--about 20 minutes.

3. Meanwhile, in a medium bowl, mash the ricotta, spinach, parmesan, olives, Italian seasoning, and a bit of pepper together. Set aside.

4. Place tomatoes or sauce in a small sauce pan and heat until simmering. Remove from heat.

5. When the mushrooms are tender, carefully pour out any liquid sitting in them. Return to pan, gill side up. Spoon a bit of the tomatoes into each cap. Then, a mound full of the ricotta spinach mixture, and a sprinkle of parmesan. Bake until hot…about 10 more minutes.

Serve with the remaining tomatoes or marinara sauce and

ENJOY!

Chocolate Bananas Foster Shakeology

Saw this recipe on my monthly Shakeology calendar….HAD TO TRY IT! So, so delicious! Enjoy! No special occasion required!

Thin Kitchen's Beef and Black Bean Chili

Every now and again, I just get a craving for red meat. It doesn't happen often--but, when it does, this hits the SPOT! Guilt-free! Perfect for game night or a visit with friends...

Beef and Black Bean Chili

Ingredients:

1/2 pound of lean ground beef
2 chopped yellow onions
2 sliced celery stalks
1 yellow bell pepper, deseeded and diced
10 oz. Fresh white mushrooms, sliced
1 jalepeno pepper, deseeded and minced
1 large minced galic clove
1 14.5 oz. Cans of diced tomatoes
1 15.5 oz. Can of black beans, rinsed and drained
3 cups water
2 Tbsp. Tomato paste
1.5 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1/2 tsp. Sea salt
3 Tbsp. Fresh chopped cilantro
Nonstick cooking spray

Instructions:

Spray a large nonstick saucepan with nonstick spray and set over med-high heat. Add the beef and cook, breaking up with a spoon until browned, about 3-5 minutes. Drain off any fat.

Add the onions, celery bell pepper, mushrooms, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened--about 8 minutes. Add the tomatoes, beans, water, paste, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened--about 45 minutes. Sprinkle with cilantro and serve. Makes about 4 servings.

To provide a texture contrast and an attractive presentation, and to break up some of the spiciness---top each serving with 1/4 diced avocado tossed with a finely chopped red onion and a splash of lime juice. YUM!

7 Steps to Taking Control of Your Life

Taking control of your life is getting in touch with your values, setting meaningful goals and identifying your vision. To be in control of where life is taking you means being more productive, dealing more effectively with stress, having the ability to solve problems, handing change and developing healthy optimism. Start with these 7 steps and you are on your way.

Get in Touch with Your Values:   

When we feel like we are working hard but not getting anywhere it is probably because our priorities are not aligned with our values. To begin identifying your values ask yourself these questions: - What is important to me?  Wisdom, freedom, happiness, equality, security, self-respect, romantic love, money, power, comfortable living, fresh air, beauty, controlling others, etc. Rate these values. - Who is important to me? - What or who is most important? Be honest with yourself. - What do I need to do to feel good about myself? - How would you feel if someone you respect knew this was one of your values? - Would you stick by this value? - Is it who you are? - How is this value affecting your life? Make a list of your 10 top values. Of that 10 choose 4 and of the 4 choose your top two. From this exercise you will see where you need to focus your time and effort.

Decide What Motivates You

If tomorrow you knew you could do anything and not fail what would you do? Is there something you are passionate about but are afraid of trying? If you have no idea what your passion is spend some time reflecting on it. To start, write down the types of activities you like to do and the types of activities (hobbies) that make you feel good when you do them. What are your special skills and talents - don't be shy - usually if it's something we like to do we are probably good at it. What inspires you?

 

Set Goals: 

In order to get what you really want you must start by setting goals. Goals fuel your intent and make your desires concrete. Start by writing the goals for this year in area of personal relationships, work, health, finances and spirituality. List five goals in each category (add more categories if you like). Then break them down into monthly and then weekly goals. Focusing on what you intend in your life will bring it to reality. You create your life - so start now by setting your goals.

 

Take Action: 

Goals are worthless without action. If you have written long-term and short-term goals and prioritized them, you have a plan of action. Just take it one step at a time and do something everyday that takes you closer to where you want to be. Remember however, to live in the present and be thankful for what you have now, enjoying the journey toward your goals.

 

Manage Your Time: 

We all have the same amount of time to use in a day. Why do some people a lot done while others do very little? You have complete control of how much time you spend productively and how much you waste. Plan your days and prioritize your time to get the most out of the time you have. Use time-wasters like standing in line or waiting in a doctor's office to catch up on reading or something else that is important to you.

Do What Needs to be Done: 

Do what has to be done to get to where you want to go. Whether it is a mundane task or internal work, putting it off gets us nowhere. You are either going forward or falling behind; there is no such thing as standing still. Sometimes when we work on ourselves we stop when we get to a place that we need to change. Change can be difficult when we have to step out of our comfort zone. The more change is needed the more difficult it is.

 

Self-Discipline: 

Self-discipline is the final step that takes all that we have learned and puts it into action. This is a trait that for most of us has to be developed. To reach our goals we must visualize them as already being accomplished and have faith that we can reach them. When you believe in and trust yourself and have enough desire, self-

Sore Muscles: Rest or Not? What to Eat?

Sore Muscles-Rest Day or Workout? What to EAT??

I have been working out intensely for years, and I STILL experience sore muscles!  Just this last week I had a nice Les Mills PUMP session, and MAN--it seemed like my entire lower body was hurting the next day. The program I did was really heavy on lunges and squats. I had been doing lots of running and Turbofire for the past couple of weeks, and it just goes to show that when you switch up your workouts, you often "wake up" different muscle groups. This is why it's so important to change things up in order to avoid plateau.  

Instead of taking a rest day and using that as an excuse not to workout.  I chose a workout that did not target my lower body!  Instead doing an upper body workout!  I did some research about working out and muscle soreness since so many of my customers experience it when they start my challenge groups.  I figured it would be well worth sharing with all of you as well!  Who isn't sore from working out at one point or another?  It's best to know how to handle this discomfort. 

It's common for beginners to experience muscle soreness that lasts for a week or two, just as seasoned exercisers will be sore after a tough work out. Yes, you should keep working out even though you are sore, but there is more to it than that. The only way to avoid muscle soreness is to not workout at all!  And that is certainly not going to get you that body you envision in your mind!

*** Also important to note...muscle soreness means temporary fluid retention.....which could result in an initial weight GAIN at the start of a new program. This is important to know, as many people become discouraged by the scale and even give up! But, DON'T. The gain is temporary. The scale will go down...

Muscle soreness has two primary causes. The first soreness you experience happens during your workout ("the burn") and should subside within a couple of hours. This is caused by lactic acid production. When you are training and your muscles are not getting enough oxygen (anaerobic glycolysis), lactic acid builds up. You can break down lactic acid by continuing to move and by doing light aerobic exercise (such as walking) after your workout. This is why cool-downs are so important, especially for beginners. The longer you cool down, the faster that lactic acid will leave the muscles (typically within an hour).

The type of muscle soreness you are experiencing, up to a day or two (and sometimes even three) after your workout is known as DOMS (Delayed Onset Muscle Soreness). DOMS is caused by microscopic tears inside the muscles, resulting from weight-training or fully exhausting the muscles during cardio. This is normal. Again, beginners will be more sore and usually for longer, but if you really worked as hard as you should have during a weight-lifting session, you should be somewhat sore for the next day or two. 

This is where rest comes in. You absolutely must rest the muscles you worked for 1-2 days after a workout. Take at least one day off between strength training sessions, and if you are still very sore, take 2 days off. (This means from lifting, not from all exercise such as cardio). If you don't let your muscles recover and repair, they will continue to break down and you will actually risk injury. 

To help prevent soreness in the future, and alleviate some of it now, be sure to: 
1. Always warm-up for 5-10 minutes and cool-down for at least 5 minutes. 

2. Stretch after a warm-up, during your workout, and after you are done. Only stretch when your muscles are already warm from some kind of light activity. 

3. Stay active. The more your muscles move, the faster they will recover from exercise and soreness. If you choose to rest completely instead of "actively recovering" with light exercise, you'll probably be sore longer.

 One technique I've used with some success to reduce my own muscle soreness is to use a foam roller regularly as a part of my cool down. This has been particularly helpful for me after a long, high intensity bike ride or after I start a new type of exercise or a new weight training routine. Plus, it just feels amazing to stretch out your muscles.  The key is to find the sore spot and lay on it.  So use the foam roller find the hot spot and just sink into it slowly moving back and forth almost giving yourself a massage!  Feel the knots and tension melt away!

There are also some great post workout drinks and foods that you can consume to help reduce the post muscle soreness and help your body to recovery faster.

The most important meal you eat is the one that you have directly after your workout.  for about an hour after your workout, there's a window of opportunity when your muscles are literally starving for nutrients. We call this the golden hour. And the meal you eat at this time is the most important for building muscle and replenishing energy sources.

The first thing your body needs is a nice fresh supply of amino acids. Amino acids are the building blocks of protein and are used by your body for making muscles, hormones, neurotransmitters, bones and all sorts of other important things. Exercise depletes critical amino acids such as glutamine, valine, isoleucine and leucine–and the way you replenish your body's supply is with protein. That means meat, chicken, eggs, fish or Shakeology.

The second thing you need is some carbohydrates. Exercise draws upon your body's stores of glycogen, which is the storage form of sugar. Glycogen waits in the liver and the muscles for a signal that sugar is needed: "Hey, she's exercising, let's give her some fuel!" Your body can hold about 1,800 calories of sugar as glycogen, which is plenty to fuel any workout short of a marathon, but athletes do best when their glycogen stores are full, so unless you are on a carb-restricted diet, some slow-burning carbs after working out is a good idea. (Hint: The best carbs are oatmeal, brown rice, grains like quinoa or amaranth, and of course,  fruits and veggies).

Your muscles need protein for repair and growth, and your body needs some carbs to replenish its glycogen stores. Truth be told, after a hard workout your body is like the plant in Little Shop of Horrors: It's crying "Feed me!" and it won't take no for an answer. Remember, right before exercise you have to consider the time it takes to digest food, so you need to go light. But post-workout is the ideal time to have a full meal. So what's the best meal, or combination of foods, to have post-workout? 


Shakeology is a great post workout meal.  It has a perfect combination of protein and carbs along with all the essential amino acids and nutrients your body needs to recovery from the workout you just did.  At least you don't have to stand there in the kitchen wondering if what you are eating is the right option.  Instead whip up a shake and go!  It honestly is refreshing and delicious!

Results and Recovery Drink -

P90X^® Results and Recovery Formula^® tastes so great, you won't believe how good it is for you! When recovering from intense workouts, Results and Recovery Formula will provide you with the vital nutrients you need to bounce back from your workout. And the delicious, smooth orange flavor makes it the perfect post-workout reward.

Benefits:

• Dextrose-based formula for optimum glycogen replenishment*
• A high Protein Efficiency Ratio (PER) blend to provide the critical building blocks for rapid muscle resynthesis*
• Vitamins, including antioxidants, to help reduce muscle soreness and assist in repair and growth*

Chicken and Mixed Vegetables

Four ounces of skinless, boneless chicken breast contains almost 35 grams of high-quality protein as well as small amounts of calcium, magnesium, zinc and iron; 255 mg of phosphorus; 287 mg of heart-healthy potassium; and 75 percent of the recommended dietary intake for niacin, a Bvitamin that's important in energy metabolism. One large (6-ounce) chicken breast is even more loaded: It contains more potassium than there is in a medium banana, plus a whopping 53 grams of protein.

The fat in boneless, skinless chicken is mostly monounsaturated. Only 1.1 grams of the 4 grams of fat in 4 ounces of chicken is saturated fat. The vegetables provide carbs and fiber. If you like, you can have half of a sweet potato with the meal and a spoonful of olive oil and/or almonds on the vegetables.

Breakfast Anytime: Egg Omelet with Avocado

Eggs are just about the best source of protein on the planet. Mix with as many vegetables as you like for a perfect meal. Hint: I also stir-fry a sliced apple into the mix. Serve with avocado for a nice dose of fiber and monounsaturated fat.


The Three S's: Salmon, Spinach and Sweet Potato

Here's the ideal balanced meal. Wild salmon for protein and omega-3s, spinach for the cornucopia of vitamins and minerals (including the superstar of eye nutrition, lutein), and a sweet potato for slow-burning carbohydrates. It's an almost perfect meal. You can add a little flaxseed oil (or olive oil or butter) to the sweet potato or even sprinkle it with almonds, but watch your portion size: While these additions are all brimming with health, they're also high-calorie items.

Bodybuilder's Delight: Tuna, Brown Rice and Vegetables

You can't go to a "hard core" gym without seeing a bodybuilder eating this old classic from a Tupperware container. A single can of light tuna canned in water and drained provides an astonishing 42 grams of high-quality protein for under 200 calories. That same can has more than 100 percent of the daily value for niacin, 29 percent of the daily value for vitamin B6 and 82 percent of the daily value for vitamin B12. And tuna is a superb source of the vitally important cancer-protective trace mineral selenium. Add some brown rice for fiber and carbs, load up with the vegetables and you're good to go.

You can't go wrong with any of those five, or variations thereof. They'll load up your body with the energy needed to refuel and the protein needed to rebuild and repair muscle. Couple them with hard, intense and frequent workouts, and you'll be on the way to the body of your dreams.

Remember no pain no gain!!!! 

Thin Kitchen's Shrimp with Cilantro Mojo on Tortilla Crisps

Cilantro Mojo is a delicious citrus based sauce that was invented in Cuba. It is great both as a marinade and as an accompaniment for cooked meats, fish and poultry. Try it with some of your other favorite dishes! I really think that you'll love it!

Shrimp with Cilantro Mojo on Tortilla Crisps

Ingredients:

1 lb. Large shrimp, peeled and deveined

4 six inch corn tortillas, cut into 6 triangles if desired

1 tsp. salt

1/3 c. Orange juice

1/4 c. Fresh lime juice

1/4 c. Chicken broth

3 minced garlic cloves

4 tsp. Olive oil

1 tsp. Sugar

1 tsp. Dried oregano

1/4 c. Chopped fresh cilantro

Nonstick cooking spray

Procedure:

Preheat oven to 350 degrees. Arrange tortilla triangles on a jelly roll pan or cookie beet in a single layer. Lightly coat tortillas with nonstick vegetable oil cooking spray and sprinkle with 1/4 tsp. of the salt.

To make the mojo: combine orange juice, lime juice, chicken broth, garlic, 3 tsp. of the olive oil, sugar, and the oregano in a small saucepan. Bring mixture to boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remainder of the mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate for about 15 minutes.

Drain the shrimp and discard the marinade. Season the shrimp with remaining sea salt. Heat a large, nonstick skillet over medium-high heat. Swirl in remaining 1 tsp. olive oil, then add shrimp. Cook until opaque, about 2-3 minutes per side. Remove from heat. Arrange each shrimp on a tortilla crisp (or a few on a whole tortilla) and drizzle with the reserved mojo sauce.

**serve with avocado, lime wedges and a choice of whole grain (brown rice, quinoa, farrow), if desired

Healthier Pancakes

My Husband's absolute FAVORITE breakfast food? Pancakes. I can't even say that I blame him. But, the classic breakfast favorite is typically full of refined carbohydrates, topped with mounds of liquid sugar and squares of saturated fat. Booo. Not exactly what I want to nourish my loving family with---no matter how delicious it is in the moment.

However, this doesn't mean that he never gets to enjoy his favorite breakfast meal. Check out this great-tasting, guilt-free version of the dish. Even better---no need to use the pre-fab "BOXED STUFF." You gotta wonder what's actually in a box that can hang out on a shelf for…umm…YEARS.

Healthier Pancakes

Ingredients:

1-1/2 c. Whole wheat pastry flour

2 eggs, lightly beaten

1/4 c. Canola oil

2 c. Lowfat milk

2 tsp. Baking soda

1/2 c. Wheat germ

For Topping/dipping:

Natural applesauce and fresh fruit (berries!!)

are our favorites. But, if you must have something sweeter--use REAL maple syrup in small, pre-measured amounts. 

What to do:

In a medium bowl, mix eggs with oil and low fat milk. 

Stir in baking soda, wheat germ and flour. Mix until blended.

Heat griddle over medium heat and spray with non-stick cooking spray.

Pour or scoop battre onto the griddle. Brown on both sides, turning once (after bubbles appear on the surface). 

**About 10 servings will be made from this recipe.