Thai Chicken Zoodles with Peanut Sauce



2 tbsp. olive oil

2 chicken breasts

2 large zucchini, spiralized

1 large carrot, sliced

1/2 red pepper, sliced

1/3 cup bean sprouts

1/2 cup green onions, diced


Spicy Peanut Sauce

1 garlic clove

4 tbsp. peanut butter, heated

juice of 1 lime

3 tbsp. soy sauce

2 tbsp. cilantro

1/2 tsp. ginger

1/4 tsp. red pepper flakes



1.In a bowl, whisk together the ingredients for the peanut sauce.  Cook the chicken breasts in olive oil in one pan, the vegetables on zoodles in another pan.

2.  Place the chicken with the vegetables and then stir in the spicy sauce.

Easy Coconut Macaroons



2  2/3 cup of shredded unsweetened coconut

4 tbsp. flour

2/3 cup sugar

1/4 tsp. salt

4 egg whites

1 tsp. vanilla



1. Preheat oven to 325 degrees Fahrenheit.  In a bowl, add the coconut, flour, sugar and salt.  Stir in the egg whites and vanilla.
2. Place spoonfuls on a greased cookie sheet and bake for 18-20 minutes.

Sweet Potato Black Bean Casserole



1 sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes to soften)

1/4 green pepper, diced

1/2 can of black beans

1 tomato, diced

1/2 an onion, diced

1 tsp. chili powder

1 clove of garlic, minced

1.2 tsp. cinnamon

1 cup salsa

2 tortillas (optional)

1/2 cup shredded cheddar cheese

salt and pepper to taste


1.Preheat the oven to 400 degrees Fahrenheit.  Spray an 8×8 baking dish with cooking spray.  In a bowl combine sweet potato, green pepper, black beans, tomato, chili powder, garlic and cinnamon.

2. Place a layer of salsa on the bottom of the baking dish.  Put a tortilla on top of the salsa (if you are omitting the tortilla, skip this step).  Put the sweet potato mixture on top.  Layer again the salsa, tortilla and sweet potato mixture.

3. Bake for 30 minutes, sprinkle shredded cheese on top and bake for another 5 minutes.



Ricotta Mug Cake



1/4 cup flour

1/4 cup ricotta cheese

2 tbsp. maple syrup

2 tbsp. melted butter

1 egg

1/2 tsp. vanilla

1/3 cup of berries and/or chocolate chips

1 tsp. icing sugar


1.Mix together the flour, ricotta, butter, maple syrup, egg and vanilla and then top with the berries or chocolate chips.   Place in a microwaveable mug, heat in the microwave on high for 2 minutes.  Sprinkle icing sugar on top.


Chicken Yakisoba



2 cups cabbage

1 medium onion, diced

2 carrots, sliced

1 small crown of broccoli

2 tsp. ginger

1 chicken breast

2 tbsp. olive oil

2 packages of ramen noodles, no seasoning from package

1/4 cup soy sauce

1/4 cup worcestershire sauce

2 tbsp. ketchup

1 tbsp. sriracha sauce

1 tbsp. sugar



1.Start a pot with boiling water and cook the ramen noodles according to package instructions.  Dice the chicken breasts and cook in a frying pan with some oil.


2. Once the chicken is cooked through, add the vegetables and ginger.  Cook for 10 minutes, stirring often.

3. In a small bowl, mix the soy sauce, worcestershire sauce, ketchup, sriracha and sugar.  Add to the noodles and chicken.

Peanut Butter Cheesecake Balls



1 – 8 ounce package of cream cheese

3/4 cup of peanut butter

1/2 bag of chocolate chips

1 tbsp. coconut oil

1/2 cup crushed peanuts (optional)

lollipop sticks or toothpicks



1.In a bowl, soften the cream cheese and peanut butter so it can be mixed together easier.  Mix until it is creamed together.  Form them into balls and stick a toothpick or lollipop stick inside.  Place in the freezer for an hour.

2. Melt the chocolate and coconut oil in another bowl, stirring often.  Take the cheesecake lollipops out of the freezer and coat with the chocolate; then coat with the crushed peanuts if you choose.  Place in the freezer again until they are hardened.

Chicken Detox Soup



1  1/2 pound chicken breasts, shredded

8 cups chicken broth

1 onion, diced

3 cups broccoli florets

2  1/2 cup shredded carrots

1  1/2 cups frozen peas

2 cups chopped celery

3-4 cloves garlic, minced

1/4 cup chopped parsley

3 tbsp. ginger

2 tbsp. olive oil

1/2 tsp. tumeric

1 tbsp. apple cider vinegar

1/4 tsp. crushed red pepper (optional)

salt and pepper to taste


1.Put the saucepan on medium heat with the olive oil, onions, peppers, garlic and ginger inside.  Saute for 5-6 minutes to soften.

2. Add the chicken broth, chicken breasts, apple cider vinegar, crushed red pepper, tumeric, salt and pepper.

3. Bring to a boil, reduce heat and cook for 20 minutes or until the chicken is cooked.  Add the broccoli, peas and parsley.  Once the broccoli is tender it is finished cooking.