HIPPIE JUICE

 

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HIPPIE JUICE
 
Ingredients
  • 1 quart mason jar
  • 1 cup Watermelon Vodka
  • ⅓ cup Triple Sec
  • ⅓ cup Coconut Malibu Rum
  • 4 scoops Pink Lemonade mix
  • Water (enough water to fill the jar up AFTER adding all the other ingredients)
  • Strawberries
Instructions
  1. Mix it up in a Mason jar and ENJOY!

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ZUCCHINI BAKE

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ZUCCHINI BAKE
 
Low Carb!
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11X14 pan, start layering your vegetables.
  2. First layer zucchini slices. You may want to put some seasonings on each side of the zucchini slices as it is bland. (We just a little bit of garlic galore from wildtree)
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Meal Prep for Fitness and Health

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Meal Prep for Fitness and Health

Are you putting your health and fitness in jeopardy by failing to set workout times or plan healthy meals? Benjamin Franklin said it best when he said, “By failing to prepare, you are preparing to fail.”

He probably wasn’t thinking about “meal prep” when he said it, but it’s a good blanket statement about many things in our lives. By failing to properly prepare when beginning a fitness program, you’re almost ensuring failure.

It becomes overwhelming to think about balanced meals – the shopping and cooking involved on a day to day basis prevents many with good intentions from following through with their plans.

The kitchen is your main place to begin a “diet” plan to help you become fit and enjoy health throughout the years. In the kitchen, you can control portions for days or weeks to come and prepare foods to help you lose fat and build muscle.

The more you plan your meals and snacks ahead, the better results you’ll get from your fitness and health plan. Without pre-planning, you may skip essential meals to keep you energetic and focused.

You may also tend to crave foods you shouldn’t have. Fewer “unhealthy”food choices mean that you’ll eat healthier and be more satisfied during the day time hours because you planned ahead to ensure you’re receiving the proper nutrition and enough fuel to keep your body and mind working at full blast.

Splurging on unhealthy foods such as fast food drive through options is one reason people become obese and develop health problems such as diabetes and heart disease.

When you control your eating environment and routine, you’ll still be eating without having to think about it – but you’ll be eating much healthier foods. Planning for a carb, a protein and fat for each meal is a good way to help transition your body .

Plan your meals and snacks carefully by sitting down each week and jotting down ingredients for recipes and items you’ll need at the grocery store. Then, set aside time to cook and prepare for the meals.

After the food is cooked (or prepared to cook), divide it into portions that fit your diet and health routine. Knowing what you’ll be consuming on a day to day basis means that you don’t have to concentrate each day on what you’ll need to shop for and prepare.

Not only will you save time and cut calories – you’ll also save money because you’re not “impulse” eating. Impulse eating can lead to those habits that are difficult to break and that will set you up for diet and fitness failure.

All Rights Reserved ©2016 WendyWeighsin

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3 Cheese and Bacon Stuffed Mini Sweet Peppers

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3 Cheese and Bacon Stuffed Mini Sweet Peppers
 
Need a last minute appetizer? This versatile recipe comes together in under 15 minutes, but looks and tastes like it took a lot longer.
Ingredients
  • 1 bag mini sweet peppers in assorted colors
  • 6 oz. goat cheese
  • 6 oz. ricotta cheese
  • 3 T. fresh thyme leaves, stems removed
  • 4 strips thick-cut bacon, cooked and crumbled
  • salt and pepper, to taste
  • 1 oz. hard Parmesan cheese, freshly grated
Instructions
  1. Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
  2. In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly. With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper. Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to ‘high.’
  3. Broil for approximately 5 minutes or until the cheese begins to brown and peppers start to blister. Remove from oven and place on a serving plate. Serve immediately.

All Rights Reserved. ©2016 WendyWeighsin

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

GARLIC & LEMON CHICKEN W/ RED POTATOES & GREEN BEANS

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GARLIC & LEMON CHICKEN W/ RED POTATOES & GREEN BEANS
 
Gluten free. Low Carb, Diabetic Friendly and so simple to make!
Ingredients
  • 6 tablespoons oil (We use Garlic grapeseed)
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F .
  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the oil.
  3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
  5. Pour this mix into the pan and spread around evenly.
  6. Roast for 50 minutes or until cooked through.
Notes
We use our wildtree seasonings-We use the lemon pepper or lemon rosemary blend in this recipe at times. You can change it up and use any seasonings you choose.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Get your energy back!

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Less Stress=Better Sleep

Stress is one of the biggest enemies to weight management. People who are stressed tend to eat more, have more anxiety, fatigue, and can’t get a good night’s sleep because their minds are constantly worrying. All of these things make managing weight even more difficult, yet very few weight management products focus on this challenge.

On top of a formulation packed with weight management ingredients, one of the keys to HiBurn8’s unique design is ingredients that help calm your body and manage stress levels.

Including Sensoril, Chamomille, Melatonin, Ginseng, and more, taking HiBurn8 before bed can help calm your body and help manage stress levels, making it easier to sleep. And the better we sleep, the more POWER our body has to stay healthy, rebuild and restore cells, metabolize food, and MANAGE OUR WEIGHT!

http://Wendyweighsin.gosbc.com/hiburn8

LEMON ROSEMARY CHICKEN

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LEMON ROSEMARY CHICKEN
 
Ingredients
  • 1 Chicken breast...
  • 1 Onion
  • 6 Cremini mushrooms
  • 1 Tsp of Lemon Rosemary Blend seasoning(We used Wildtree)
Instructions
  1. Sautee all ingredients in skillet with a teaspoon of butter, until chicken is cooked through.
  2. Place over a bed of lettuce on tortilla, or on rice.
  3. Also makes great wraps.
Notes
Increase or decrease amount of each ingredient based on personal preference.

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Check out Lemon Rosemary Blend Here:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/LEMON-ROSEMARY-BLEND,1336.aspx

Broccoli Rice Cups

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Broccoli Rice Cups
 
Ingredients
  • 1 10 – ounce thawed broccoli
  • 1 cup chicken stock
  • 1 cup white rice
  • ¼ cup fat free Ranch Dressing
  • 1 egg, lightly beaten
  • 1 cup low fat grated cheese (any of your favorite kind) I used Cheddar
  • ½ tsp garlic powder
  • ½ tsp salt and pepper
Instructions
  1. Boil rice according to package instructions.
  2. Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.
  3. Mix together all the ingredients, but only using ½ of the cheese.
  4. Grease a 12 cup muffin tray and fill tray.
  5. Top with the remaining cheese.
  6. Bake in oven for 25 minutes at 350 degrees or until golden and crispy.

 

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Check out Wildtree Ranch Dressing Mix   

Sweet & Sour Meatballs

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Sweet & Sour Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Seriously - if you have not tried our new Sweet & Sour Sauce yet you are missing out!
Ingredients
  • 1 pound lean ground beef
  • 1 egg
  • ¾ cup panko bread crumbs
  • 1 teaspoon Wildtree Rancher Steak Rub
  • ½ cup Wildtree Sweet & Sour Sauce
Instructions
  1. Mix together ground beef, egg, panko bread crumbs, and Rancher Steak Rub.
  2. Shape mixture into meatballs using 2 tablespoons per meatball; makes about 18 meatballs.
  3. Heat 1 tablespoon Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat.
  4. Add the meatballs and sear until browned on all sides.
  5. Reduce heat to low. Add Sweet & Sour Sauce and stir to coat the meatballs.
  6. Cover and cook for 7-10 minutes or until meatballs are cooked through: 160°F.
  7. Garnish with sesame seeds and scallions if desired.
Nutrition Information
Serving size: 3 meatballs Calories: 180 Fat: 4.5 gm Saturated fat: 2 gm Carbohydrates: 15 gm Sodium: 410 mg Fiber: 1 gm Protein: 18 gm Cholesterol: 80 mg

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Check out Wildtree Grapeseed Oil , and Sweet & Sour Sauce

 

 

 

Pickled Asparagus

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Pickled Asparagus
 
Ingredients
  • 8 Cups water
  • ⅓ Cup Coarse salt (for Bath)
  • 30 Spears of Asparagus
  • 1-2/3 Cups Vinegar
  • ⅔ Cup Sugar
  • 1 tsp Coarse Salt
  • 1 tsp mustard seed
  • 1-1/2 tsp Dill Seed
  • 1 White Onion sliced
  • ½ tsp chili flakes
  • 2 Smashed Garlic Cloves (for bottom of jars)
Instructions
  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.
  2. Place them in a large bowl with ⅓ cup salt, and cover with water.
  3. Let stand for about 2 hours. Drain and rinse under cool water, and pat dry.
  4. Sterilize two, pint size (wide mouth is easier) jars in simmering water for 5 minutes.
  5. Combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion slices in a saucepan over medium heat. Bring to a boil, and boil for one minute.
  6. Sprinkle in ¼ teaspoon of red pepper flakes (or to taste) and 1 crushed garlic clove in each jar. Pack the asparagus spears, tips up, in the hot jars leaving ½ of space from the rim.
  7. Pour hot pickling liquid into the jars, filling to within ¼ inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  8. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. If any jars have not sealed properly you can refrigerate and eat within two weeks.
  9. Label and date jars and store in a cool dark place.

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21 Tips for “Tastes of Summer”

July2016_NationalGrillingMonth

  1. When grilling an assortment of summer vegetables, try to cut them as uniformly thick as possible. This ensures they cook evenly and makes for a better presentation when serving.
  2. Another tip when grilling fresh vegetables is to cut them so that the maximum amount of surface area is exposed. The more surface area exposed to the grill grates, the better the taste will be.
  1. Want a perfect rim on your margarita glasses? Try this: Instead of dipping your dampened glasses straight down into a plate of coarse salt, sugar, or other mixture, moisten only the outside of the glass. Then, roll the dampened outer edge of each glass at a 45-degree angle around the plate. This will create a nice looking rim, but will keep the salt or sugar from getting into the drink and affecting its taste.
  2. Next time you make peach or other fruit cobbler, break out of the “plain-old-vanilla-ice-cream” routine. Instead try pairing your creation with ice cream flavored with the same ingredients as the recipe itself. For my warm peach cobbler recipe, try cinnamon or peach ice cream. ‘Salted Caramel with Pecan’ is another great choice because it brings out the tiny hint of saltiness found in the recipe.
  3. Did you know that not all sweet potatoes are orange? It’s true. Some varieties have a light yellow or almost white color instead. Although they look more like typical white potatoes than their orange-fleshed siblings, they don’t taste anything like a traditional baking potato. However, they aren’t identical to their orange counterparts, either. They are a little less sweet and a bit more starchy than “normal” sweet potatoes.
  4. Mini sweet peppers are great for snacking on right out of the bag, but they are even better when stuffed with your favorite blend of cheeses, fresh thyme and bacon. Pop under the broiler for about 5 minutes or until nicely browned and voila! You have a perfect warm and delicious appetizer in less than 15 minutes.
  5. It’s easy to take basic lemonade to a whole new level with some quick and easy tweaks. Instead of making a basic simple syrup of 1 part water to 1 part white sugar, try adding some chopped lemongrass and fresh, peeled gingerroot into the saucepan. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes. Cool slightly before straining to remove solids. Use the cooled infused syrup to sweeten lemonade to taste.
  6. Many popular culinary herbs are available in citrus varieties and can be used to add an extra dimension to your recipes. Lemon balm, basil, thyme, mint, and lemongrass are popular and readily available examples. Choosing citrus varieties of herbs will allow you to add another subtle layer of flavor to your dishes.
  7. Speaking of lemongrass, it is very easy to grow from seed and can act as a pretty ornamental in your garden, as well. Because it is from the tropics, it won’t survive cold winters in northern areas. However, it can reach 3-5 feet in height in a single growing season, so be sure to give it ample room to grow.
  8. Lemongrass is a popular ingredient in many Thai recipes. Different parts of the plant have different uses: The base of each stem has a strong lemony flavor ideal for infusing simple syrups or cooking oils, while the more tender leaves are great for making tea or soups.
  9. Fresh herbs are abundant during the warmer summer months so it makes sense to pair them with season’s most popular cooking method. Herb salts and compound butter are 2 super easy ways to add extra flavor to grilled meats and vegetables. Simply combine chopped fresh herbs with either salt or soft butter. Be creative! Add some fresh citrus zest to salt combos for even more flavor variations
  10. Salt-cured lemons are great to have on hand because there are so many ways to use them. Preserving slices of fresh lemon between 2 slabs of Himalayan salt greatly intensifies the natural citrus flavor by reducing the water content while simultaneously infusing the slices with salt. The result is a concentrated, briny treasure that is perfect in pasta dishes or wherever you want to add an unexpected intense “pop” of flavor and seasoning.
  11. Himalayan salt blocks are very versatile kitchen tools that can be used to cook, chill, cure, or serve food. Caution should be exercised when using the blocks with heat, however. The blocks may contain small amounts of moisture inside that can cause them to break or even explode when heated. It is very important to follow directions carefully and temper salt blocks over moderate heat before placing them in a hot oven.
  12. When selecting a Himalayan salt block for heat applications, be sure to choose one that is “cooking grade.” Also, look for one that has a minimal amount of pattern to it. The gorgeous grain pattern that makes for a beautiful presentation block becomes a liability in the oven. Each striation indicates a fissure or potential weakness that could cause the block to break apart or explode when heated.
  13. Technique is everything when using Himalayan salt blocks to cure, cook or serve food. It’s easy to end up with overly salted foods if you aren’t careful. For example, when serving watermelon and feta salad on a salt plate, arrange the watermelon slices so that only a small portion of the exposed surface area is in direct contact with the salt. This will give a perfect hint of salty flavor without overpowering the entire bite.
  14. Unlike red meats that can be seared on the outside and rare-to-medium on the inside, pork needs to be more uniformly cooked throughout. When grilling, a medium, direct heat is the best way to ensure the inside cooks evenly with the outside.
  15. The pork available today is a lot leaner than it was a couple generations ago. This means it can dry out quickly if overcooked. For years, pork was always served well done due to fears of trichinosis. As a result, an entire generation grew up believing tasteless, dry pork was the norm! However, in 2011 the USDA dropped the recommended internal cooking temperature of pork down to 145 F – a full 15-degree drop from previous recommendations.  This means it is now okay to serve pork that is still juicy and a little pink inside. Just be sure to use an instant-read thermometer to confirm the meat has reached a safe internal temperature before serving.
  16. Warm goat cheese croutons are a great way to make any salad seem more like a full meal. For best results, make sure the croutons are at least ½” thick and not too wide across or they are more likely to break apart while handling. Also, be sure to get the oil hot enough before frying them, because they need to cook quickly or the goat cheese will start seeping out of the crust.
  17. Most recipes for warm goat cheese croutons call for using vegetable or canola oil for frying. However, coconut oil is a delicious, healthy alternative that does not infuse the melted cheese or breadcrumb crust with an overbearing coconut flavor.  I highly recommend it.  Learn more about coconut oil here:  http://www.mywildtree.com/pws/wendywilkes/tabs/coconut-oil.aspx
  18. No ice cream maker? No problem! It is possible to make creamy, delicious ice cream at home without buying special equipment. The base for the ‘Salted Caramel and Pecan Ice Cream’ consists of just 2 simple ingredients: sweetened condensed milk and heavy whipping cream.
  19. Want to enjoy raw kale outside of juices and smoothies? Although the tough, somewhat bitter leaves can be a bit unappealing raw, there is a simple fix for that. Simply massage each leaf with olive, sesame or other oil until they become more tender. Then enjoy kale in mixed green salads just like you would any green, leafy lettuce.                                                                                                                                                                                   Enter your email address to subscribe to this Blog                                                                                                        Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/                                              Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com     cropped-Screenshot_2016-05-18-13-52-35_wm-1-1.jpg

Meet Janice

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This is Janice and all I can say is WOOWEEEE!

Janice says– “This is my first before & after
————————–————————–————————–———–
I went from a 3x to a size 4 in 7 months , 52 pounds and a ton inches GONE !!! ,I’m 56 years old and I never thought it would be so easy !!! I was diagnosed with Fibromyalgia and I thought that was it for me , I really couldn’t do too much and now I’m doing so much more in my day to day living . I still have Fibromyalgia , but I’m looking and feeling a whole lot better , Thanks to SF!

You can do this, too !!
Get Skinny Fiber here:  http://Wendyweighsin.gosbc.com/sf

Citrusy Cauliflower Kale Summer Salad

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Citrusy Cauliflower Kale Summer Salad
 
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor . The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Ingredients
  • Salad:
  • 1 small zucchini, washed, cut in half and uniformly sliced
  • 1 small yellow squash, washed, cut in half and uniformly sliced
  • 1 head cauliflower, washed and trimmed, florets only
  • 1 head broccoli, washed and trimmed, florets only
  • 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
  • 3 T. olive oil
  • 12 grape tomatoes, washed and cut in half lengthwise
  • 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
  • 4-6 salt-cured organic lemon slices, very finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 T. rice vinegar
  • 1 T. fresh lemon juice
  • 1 t. lemon zest
  • 2 t. honey
  • 2 t. Dijon mustard
  • Kosher salt and cracked black pepper, to taste
Instructions
  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
  2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
  3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.
  4. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.

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Easy Strawberry Shortcake

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Pkg of Ladyfingers
1 can of Reddi-Whip
Strawberries

Wash strawberries and cut in half or slices
Open the ladyfingers and spray the Reddi-Whip all over the bottom half.
Place a layer of strawberries on the whipped cream
Place the other half of the ladyfingers on top of the strawberries
Spray Reddi-Whip on the top half, and layer with strawberries

Do not make ahead of time if you are using Reddi-Whip as it will not hold up. Just make them as you want to eat them.

Serviing size is 2 ladyfingers
Calories 80, Fat 8 g, Fiber 1 g, Carbs 13 g, Protein 1.25 g,
3 WW Points Plus

 

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Minute Microwave Lasagna in a Mug (Low Carb)

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Minute Microwave Lasagna in a Mug (Low Carb)
 
Ingredients
  • 3 Tbsp pizza sauce
  • 3 Tbsp cottage cheese or 2 Tbsp pesto
  • ⅓ cup fresh spinach or greens
  • 4 slices pepperoni
  • ¼ cup shredded mozzarella cheese
Instructions
  1. Layer in pizza sauce.
  2. Top with pesto or cottage cheese.
  3. Add spinach and pepperoni.
  4. Add cheese.
  5. Microwave on high for one minute. Let cool slightly. Serve.
Nutrition Information
Serving size: 1 Calories: 255 Fat: 15.8 gm Saturated fat: 6.9 gm Trans fat: .4 gm Carbohydrates: 8.2 gm Sugar: 1.7 gm Sodium: 886 mg Fiber: 1 gm Protein: 19.9 gm Cholesterol: 41 mg

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DIY Dog Bed

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Such a cute idea!
❤️🐶😻❤️🐶😻❤️
So easy and Cheap to do and way cuter than the pricey dog beds at the big retailers! You can even hot glue bling or whatever you want.. get creative and personalize it exclusive for your fur baby!

 

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Grilled Watermelon Salad

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Grilled Watermelon Salad
 
Ingredients
  • 1 tbsp + 4 tsps EVOO
  • ½ tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 4 seedless watermelon wedges, (about 2lbs)
  • Spring Mix salad blend or spinach leaves
  • 2 oz goat cheese, crumbled
  • 8 tsp honey
Instructions
  1. Preheat grill to medium high. Combine 1 tbsp oil and ¼ tsp of salt and pepper in a bowl.
  2. Brush over watermelon wedges evenly.
  3. Place watermelon on grill for roughly 2-3 on each side.
  4. Remove from heat and set aside.
  5. Divide salad mix on 4 plates.
  6. Top with watermelon, then goat cheese.
  7. Whisk together remaining oil, honey, salt and pepper. Drizzle over salads.

We used 5 pepper sea salt   (It comes 32 servings per container)

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Infused Water

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Infused Water – A Brilliant Concept to get your daily intake.

(1) Green tea, mint, lime——fat burning, digestion, headaches, congestion and breath freshener.
(2) Strawberry, kiwi——cardiovascular health, immune system protection, blood sugar regulation, digestion
(3) Cucumber, lime, lemon——bloating, water weight, hydration, digestion
 

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