Archive | April, 2015

Baked Beans with Pine Nuts

30 Apr

Baked Beans with Pine Nutes

Baked Beans with Pine Nuts 

1-2 lbs fresh green beans, washed and ends snipped (enough to feed 4 people)
3-4 Tablespoons grape seed oil
3-4 Tablespoons pine nuts
5 large garlic cloves, thinly sliced
Onion Salt, to taste
Seasoning Salt, to taste

Preheat oven to 400F. Place beans in a single layer in large baking pan (15 x 13). Set aside.
In a medium skillet, heat oil over medium heat. Add nuts and garlic then cook and stir for 1 to 2 minutes until nuts are golden brown. Using a slotted spoon, transfer nuts and garlic to a small bowl. Pour oil from skillet onto beans and toss to coat (can add a little more grape seed oil). Lightly sprinkle with onion salt and seasoning salt then toss to coat.
Roast for 10 to 20 minutes or until crisp-tender. Sprinkle with nuts and garlic. ~ Enjoy!!
Yields: 4 servings

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Low Carb Walnut Cookies

29 Apr

Low Carb Walnut MedleyLow Carb Walnut Cookies

2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar substitute (called for 1 cup but I reduced)
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ounces chopped walnuts

1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy.
3. Add in the remaining ingredients and mix on medium until well blended.
4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving.
Note: Press the cookies down into the parchment paper a little before baking for a crispier cookie.

Net carbs:3g
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5 Things Apple Cider Vinegar Could Help With

29 Apr

Apple Cider Vinegar

5 Things Apple Cider Vinegar Could Help With

If it’s not there already, apple cider vinegar deserves a home in your kitchen cupboard. It’s rich in vitamins E, A, and P and magnesium, iron, calcium — the list goes on and on. If the vitamins and minerals alone are not enough reason to have you hooked, here are five reasons you should always have apple cider vinegar on hand.

1. Support weight loss: If you’re looking to shed a few pounds, it’s time to start using apple cider vinegar. Studies have shown that vinegar may help keep you from feeling hungry by slowing stomach emptying; it also lowers the glycemic index of high-carb foods like pasta, meaning it can help you feel fuller longer by slowing the release of glucose into your bloodstream.

2. Improve digestion: The pectin in apple cider vinegar has been known to move things along when bellies get backed up. Up your fiber intake with a green salad with plenty of roughage topped off with this honey apple cider vinaigrette to improve your digestion situation.

3. Zap warts: This may come as a surprise, but soaking a cotton ball in apple cider vinegar and securing it on a pesky wart with medical tape can get rid of it quickly and naturally. Keep this in mind before you immediately call your dermatologist next time!

4. Add a pep to your step: Apple cider vinegar is also credited with improving energy levels. If you’re cutting out caffeine at work, just a few tablespoons of ACV mixed with a full glass of water can keep you from feeling cloudy and get you back to work.

5. Boost immunity: When you’re adding that many healthy vitamins and minerals to your system, it’s going to help your immune system ward off illness. If you’re already sick and in need of a little help, drink hot apple cider vinegar brew that combines cayenne, lemon, and honey, which will help open up your sinuses and replenish your body with the minerals it needs to recoup.


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Advertise your business for Free and get more Leads

28 Apr

Get More Leads

Here are a couple things I’m testing to generate leads for my weight loss business.

They are FREE to join.  You should check them out.

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Homemade Chick Pea Nuts (Taste like Corn Nuts)

27 Apr

Homemade Corn NutsHomemade Chick Pea Nuts (Taste like Corn Nuts)

Servings: 3 • Size: 1/3 cup • Old Points: 2 pts • Weight Watcher Points+: 3 pt
Calories: 144 • Fat: 1 g • Carb: 26 g • Fiber: 6 g • Protein: 8 g • Sugar: 1 g


15 oz can chickpeas, drained
olive oil spray
1/8 tsp kosher salt
1/4 tsp chili pepper powder
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp curry powder
1/4 tsp garlic powder

Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed. Leave them on the counter an hour to make sure they are very dry.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.
Get creative and use any spice you like. They would also be good tossed in some ranch seasoning mix.
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Happy 4th Skinnyversary!

27 Apr

4th Skinnyversary

4 years ago I made the decision to change my lifestyle by becoming a Distributor with Skinny Body Care. There was some uncertainty when I joined because the company was only a few month old. 4 years later and 60 pounds lighter, the company is still going strong and we’re helping thousands of people around the world. HAPPY 4th SKINNYVERSARY TO ME. ‪#‎OTOD‬

Partner with me today and let’s build a legacy!

Dill Pickle Chicken Salad

23 Apr

Dill Pickle Chicken Salad

Dill Pickle Chicken Salad
Serves : 4


2 cups cooked chicken, shredded
1⁄4 cup finely diced dill pickle
1 hard boiled egg, peeled and diced
2⁄3 cup mayonnaise (or 1/3 cup mayo & 1/3 cup mashed ripe avocado)
1⁄8 teaspoon onion powder
1⁄4 teaspoon black pepper
1⁄2 packet sugar substitute, optional

Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles.
Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately.

(nutritional info based on using 2/3 cup mayo)
calories: 175 fat: 8.5g protein: 21g fiber: 0g net carbs: 2.5g
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