Today calls for a freshly extracted juice! This combo is deliciously citrus packed and also has beets, carrots and celery to incorporate some ❤️ heart healthy veggies as well ☺️

Ru-beet Red Citrus Juice

1/2 red grapefruit, peeled and sliced*
1 navel orange, peeled and sliced*
1/2 lemon (can opt to leave peel on if organic)
1/2 Apple (Fuji) peel on
2 celery stalks
1 large carrot
1/3 red beet, sliced

Run all the ingredients through your juicer, then pour into a glass (over ice if desired) and enjoy!

*try to leave as much of the white pith on the citrus fruits, that's where a lot of the vitamins are!

This recipe yielded about 14 oz 🍊🍋🍎

I spend a lot of time in the kitchen...A LOT! So some nights it's nice to make an easier, low-maintenance meal to give myself a break. One of my favorite types of dinners is a nice filet of fish with steamed veggies...and this Flaming Flounder recipe will definitely spice up your night!

You will need:

4 wild caught flounder filets, thawed
1 tsp McCormicks "Kickin' Chicken" seasoning
olive oil cooking spray
1 1/2 zucchini, sliced and quartered
2 medium carrots, sliced thin
1/4 red onion, sliced
1 tsp McCormicks "Perfect Pinch-vegetable"

First, preheat the oven to 424 for the fish. Line a baking sheet with foil and spray lightly with olive oil. Lay out the flounder filters and sprinkle the kickin seasoning evenly over all of them. When the oven is preheated, pop the fish in and allow to cook for about 8-10 minutes.

Next, cut your vegetables and put into a skillet with 2 tbsp water and the Perfect a pinch seasoning. Steam on medium for 6-8 minutes, until tender but not over-cooked! Once the fish is done and veggies are cooked to desired tenderness, this spicy and fresh fish is ready to eat!

​See nutritiona on a info below 👇

While I would love to go all out in the kitchen for breakfast every day, sometimes that just isn't practical! So on days when time is at a premium, I usually default to smoothies that I can take with me, or walk around with while getting things done.

​Another great perk is my son can also enjoy it relatively mess free 🤗 Usually when I make anything, smoothie or otherwise, I just grab what's on hand in the fridge (or freezer) and cross my fingers that it will be good 🙊 This combo came out pretty darn tasty, and it's also low in fat, high in protein and full of nutrients to fuel your morning! ☀️

What you'll need:

1/2 Apple, sliced (Fuji or other sweet variety)
1 kiwi fruit, peeled
1 cup frozen mixed berries
1 scoop vanilla protein powder (Orgain)
1/8 lime (a medium sized wedge, peeled)
1/3-1/2 cup water (depending on how "frozen" you like it ❄️

Combine all ingredients in your blender, mixing until smooth...pour into a glass, sink a straw in and sip away! This would also work very well for a smoothie bowl, just top with some of your favorite add-ons 🍓🍌🍒

See the MFP nutritional info below⬇️

Peanut Butter Chocolate Chip Cookie Smoothie 🍪(try saying that ten times fast!) This combo will knock your socks off, protein packed and yummy, it feels like a cheat but it's oh sooooo good! This recipe makes enough for two servings, and you can always save some of the chocolate chip cookie dough chunks for later ☺️

For the chocolate chip cookie dough chunks:

2 scoops Orgain Vanilla Bean Protein Powder
1 tbsp creamy natural peanut butter
1 tbsp nutritional yeast (Bragg)
2 tbsp coconut flour
1/2 tsp vanilla extract
1 tbsp mini chocolate chips (Enjoy Life)
1/4 cup unsweetened almond milk

Combine all dry ingredients until well blended, then add the almond milk and vanilla. Mix until cookie dough is formed (may need a little more milk/water, just add 1/2 tbsp at a time).

Spread dough onto a piece of parchment paper, then place another piece of paper on top, pressing dough out smooth until about a 1/4 inch thick. Pop in the freezer for about 30-40 minutes until hardened. Take off top layer of parchment paper, then cube the dough to your preferred size. (See image below) Put back in the freezer so it won't soften while you get your smoothie together (try not to eat them all)!


For the smoothie:

1 large ripe banana 🍌
2 tbsp peanut butter powder (Honeyville)
2 scoops Orgain Vanilla Bean protein powder
1/2 tsp cinnamon
1/2 cup unsweetened almond milk
2 cups ice

Place all ingredients into your blender. Blend until smooth and creamy, pour into a glass, then mix in some of the cookie dough chunks...top with additional chunks and a sprinkle of cinnamon, grab a spoon and dig in!

Nutritional info from MFP below👇

Everyone loves a good burrito, right? Well, after making my slow-cooker pulled chicken earlier in the week, I decided a yummy wrap of goodness would be in order in the near future. Today was that day, and luckily I had everything on hand to make this tasty lunch after church for my husband and I. It also included my fresh "Easy Peasy Pico" de Gallo, which came together in about 2 minutes :) The recipe below makes 2 servings :)

What you'll need:

1 cup (appx.) of pulled chicken breast-see recipe below-
2 low-carb whole grain tortilla shells (I used La Tortilla Factory)
1 pkg prepared brown rice (I used Seeds of Change Quinoa and Brown Rice with Garlic)
1/2 cup Baby Bella Mushrooms, quartered
3 tbsp water
2 tbsp low fat sour cream 
1/2 cup Easy Peasy Pico-see recipe below-or 4 tbsp prepared salsa of your choice
1/2 cup pink beans, seasoned with a dash of salt, pepper and onion powder
1/4 cup shredded cheese (Mexican Blend or Cheddar)
1/2 avocado, diced into chunks

First, warm the chicken and beans in a small saucepan (either together or separately), set aside. In a skillet lightly sprayed with olive oil, place the rice, water and mushrooms together, then cover and heat on medium-low for about 3-4 minutes, until mushrooms start to cook and rice becomes tender. If you haven't already, prepare the "Easy Peasy Pico".

​Warm the tortillas if desired in a skillet, or the microwave (I popped mine in for about 15 seconds on a plate). Once the chicken, beans, rice and mushrooms are hot, everything is ready to assemble! First, place some rice and mushrooms on the tortilla, followed by the chicken, beans, cheese, pico (or salsa), avocado, and sour cream. Roll all together and enjoy!

Nutritional information for 1 burrito:

463 calories, 31.4g protein, 52.5g carbs, 14.7g fat

Pico de gallo is one of my favorite fresh toppings for so many dishes, or to eat all by itself! It is easy to put together, and adds a lot of flavor to food without compromising the healthiness of the dish. I was able to make this in about 2 minutes, and shortly after it was being devoured in a delicious chicken burrito by my husband and I. 

What you'll need:

1 roma tomato (or a handful of grape tomatoes-that's all I had on hand) diced
2 tbsp red onion, diced
1 small handful of fresh cilantro, coarsely chopped
1 tsp fresh lime juice (about 1 small wedge)
Dash of sea salt and fresh cracked pepper

Putting it all together:

Just toss all ingredients in a small bowl until everything is well combined, and its ready to use! Try on top of salads, in a burrito, or by itself with some tortilla chips :) This recipe makes about 2 servings, feel free to multiply to suit your needs!

Nutritional info per serving:

28 calories, 0.3g fat 5.7g carbs 0.9g protein