Friday, December 30, 2016

Thursday, December 29, 2016

Chicken Broccoli Frittata

  • No-Stick Cooking Spray
  • 1 cup small fresh broccoli florets
  • 1/2 cup chopped cooked chicken breast
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1 cup whole Eggs

 This whole recipe has 300 calories - so you can either make more for a dinner portion or add a slice of Ezekiel bread on the side!
  1. Preheat broiler. Spray medium ovenproof skillet with cooking spray; heat over medium heat. Add broccoli, chicken, tomato, onion, Italian seasoning and salt; cook and stir 3 minutes or until broccoli is crisp-tender.
  2. Add Eggs.  Reduce heat to low; cover. Cook 9 minutes or until frittata is almost set. Remove lid.
  3. Place skillet under broiler 2 minutes or until top is set, but not brown. Cut frittata in half to serve.

My Before and After and My Testimony

Hi - My name is Julie and I am 54 years old.  I have never really had a weight problem until I was in my late 40's.  It was then that I had abdominal surgery and had to have a total hysterectomy.
This put me into what is called surgical menopause and my body started to fall apart!  I was not only gaining weight - but losing muscle.  Over the next few years I gained 20+ pounds and felt awful without changing my eating habits at all!

I tried Nutri System, The Atkins Diet, The Suzanne Summers Diet, Plexis, and Weight Watchers.  I did lose some weight on some of these programs but NEVER got down to my goal weight and was NEVER able to keep it off.  I expressed my frustration to my Physicians Assistant and she just told me to give up because I was now over 50.

A year later a friend tried Nutritional Cleansing and after 2 weeks I could see the weight she had lost and after 3 weeks I could see a remarkable difference in her skin!  "Sign me up", I thought - "I don't care if I have to drink dirty fish water, I am doing this!"

I lost 15 pounds my first month and continued to lose - even getting below my target goal weight the next month!!  I weighed less than I did in high school!!  I felt so much better.  I had a whole new wardrobe in my own closet.

That was 2 years ago and I am thrilled to say that I have kept the weight off.  I love the life God has given me and I want to honor Him by taking care of my body and getting as much out of this life as I can!!

Egg Drop Soup

Egg Drop Soup

Serves 4 as an appetizer or 2 for a light dinner

What You Need


Soup Ingredients
4 cups (32 ounces) chicken or vegetable stock or broth
1 tablespoon + 1 teaspoon cornstarch (optional)
2 to 4 large eggs
Salt or soy sauce
Flavoring Extras (use one or all)
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6 to 8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso
Soup Extras (use one or all)
1/2 block (7 to 8 ounces) extra-firm tofu, cut into bite-sized pieces
8 ounces mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced


Medium saucepan
Measuring cups and spoons
  1. Warm the stock or broth: Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.
  2. Add any extra ingredients: Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.
  3. Whisk cornstarch into the broth: Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.
  4. Whisk the eggs with cornstarch: Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer.
  5. Drizzle the eggs into the hot broth: Holding a fork over the bowl, pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.
  6. Serve immediately, topped with thinly sliced scallions.

So What's the Story Behind Drinking All the Water?

ONE GALLON A DAY.....really?  Scroll down and read why!

Why this emphasis on water?  It is NOT because water will fill you up and make you less hungry!  The purpose of water in Nutritional Cleansing is to kep your blood at its proper concentration and PH.  Without proper hydration, waste products (ketones) build in the blood, changing its PH to become more acidic.  Your brain will detect the change in the PH and purposely slow fat burning in an effect to help neutralize the blood.  Plain and simple - DRINK WATER AND LOSE MORE FAT!

Wednesday, December 21, 2016

Potato Soup

Vegan Potato Soup with Beans and Kale…You probably have everything in your fridge and pantry to make this delicious, healthy soup recipe!…


Vegan, Gluten free


  • 1 Carrot, medium
  • 1 large stalk Celery
  • 3 Garlic cloves
  • 1 (14 oz.) can Great northern beans
  • 4 cups Kale
  • 1 1/2 lb Little potato company creamer potatoes
  • 1 Onion, medium
  • 3/4 tsp Rosemary, dried
  • 3 4 tsp tsp Thyme, dried

Canned Goods

  • 2 tbsp Tomato paste
  • 7 cups Vegetable broth, low sodium

Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Red pepper
  • 1/2 tsp Salt

Oils & Vinegars

  • 2 tsp Olive oil

Tofu Vega Lettuce Wraps

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous PF Changs lettuce wraps. All the flavor for a fraction of…



  • 2 cloves Garlic
  • 2 tsp Ginger
  • 4 Green onions
  • 8 Inner leaves romaine lettuce, large


  • 1 (12 to 14-ounce) package Tofu, extra firm

Canned Goods

  • 1 (8-ounce) can Water chestnuts


  • 3 tbsp Hoisin sauce
  • 3 tbsp Soy sauce, reduced sodium

Baking & Spices

  • 1/4 tsp Red pepper flakes

Oils & Vinegars

  • 2 tsp Canola or grapeseed oil
  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil


  • 8 ounces baby bella (cremini) mushrooms, finely choppedtofu

Pesto Spinach Stuffed Tomatoes

Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and…


Vegetarian, Gluten free


  • 2 cups Basil, fresh
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1 Onion, medium
  • 10 oz Spinach, fresh
  • 6 Tomatoes, medium


  • 6 tbsp Pesto
  • 1 Pesto

Pasta & Grains

  • 1 cup Quinoa

Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 tsp Nutritional yeast
  • 1 Sea salt & pepper
  • 1 Sea salt and pepper

Oils & Vinegars

  • 9 1/3 tbsp Olive oil

Nuts & Seeds

  • 1/4 cup Cashews, raw

Acacado, Tomato, Humus Open Sandwich

Use 1/2 this recipe for a snack!




  • 1 Avocado, organic ripe
  • 1 Tomato, Organic slices


  • 6 tbsp Ultimate hummusBaking & Spices
  • 1 Black pepper, Fresh ground
  • 1 Cayenne pepper
  • 1 Himalayan pink salt

Bread & Baked Goods

  • 2 Pieces Ezekiel Bread, multi-grain


1 tablespoon coconut oil or olive oil
12 stuffing mushrooms (or mushrooms with stems)
1/2 cup onion diced
3 cloves garlic, minced
2 cups baby spinach, cut into small pieces
1 tablespoon of balsamic vinegar
1/4 teaspoon of black pepper
1/4 cup of low fat feta cheese
Preheat oven to 350 degrees.
Cut up 2 of the mushrooms into diced pieces. (or remove stems from mushrooms and cut into small diced pieces.
In a medium skillet add oil, onion, garlic, diced mushrooms and saute until tender, about 8-10 minutes.
Add spinach and balsamic vinegar and saute until wilted.
Remove from heat and add the feta cheese
Stuff the mushrooms with the mixture, placing on a baking sheet.
Bake for 25-30 minutes minutes.
ENJOY warm or cold.

Friday, December 9, 2016

Grilled Chili Lime Chicken Fajita Salad

Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.

Serves: 4
  • 3 tablespoons olive oil
  • 100ml (just over ⅓ cup) freshly squeezed lime juice
  • 2 tablespoons fresh chopped cilantro
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chilli flakes (adjust to your preference of spice)
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
  • 4 chicken thigh fillets, skin removed (no bone)
  • ½ yellow bell pepper, deseeded and sliced
  • ½ red bell pepper, deseeded and sliced
  • ½ an onion, sliced
  • 5 cups Romaine (or cos) lettuce leaves, washed and dried
  • 2 avocados, sliced
  • Extra cilantro leaves to garnish
  • Sour cream (optional) to serve

  1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
  4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

Wednesday, December 7, 2016

Shrimp with Cauliflower Alfredo Sauce



  • 2 Chicken breasts, cooked or 15-20 shrimp


  • 2 cups Broccoli florets


  • 1 Cauliflower alfredo sauce **recipe to follow**

Pasta & Grains

  • 16 oz Spinach pasta, or zucchini noodles

Baking & Spices 

Salt & Pepper

Cauliflower Alfredo Sauce
Total Time:45 min
Prep:10 min
Cook:35 min
Yield:6 servings

Sea salt and coarsely ground black pepper
2 cups cauliflower florets
1 pound zucchini or spinach noodles
1 cup Almond milk
3 tablespoons unsalted butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish

Bring a large pot of salted water to a boil. 
Add the cauliflower and cook at a low boil until very tender, about 20 minutes. 
Remove the cauliflower with a slotted spoon and set aside to drain in a colander. 
In a blender, combine the cauliflower with the milk and puree until smooth.
In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. 
Remove the garlic. 
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 
Turn off the heat and stir in the Parmesan.
Heat a separate skillet over medium-high heat and add some olive oil. 
Sear the shrimp briefly on both sides until just cooked through.

Even though this recipe calls for Parmesan cheese, I am going to call this a clean Isagenix recipe if you use Zucchini noodles! 

Mini Mug Chocolate Cake

Okay - so the first time I tried this it was HORRIBLE.  It was dry, bland and made me sad that I wasted some of my shake mix on it - BUT - I decided to give it another try and tweek some of the ingredients and cooking time.

First - every microwave is different. (notice how they do not tell you how long to nuke it?)  I went for 90 seconds and it had the consistency of really dry stale french bread!  The next time, I went for 70 seconds and it was much better.  The third time - I cooked it for 65 seconds and I believe it had a bit more batter because of what I chose to add to it and to me - it was test out your microwave and see what works best for you.

The recipe - as stated in the picture is just not tasty enough for me.  I found that by adding 1/8 tsp of salt, 2 packets of Stevia and then some more flavoring worked.  I love cinnamon - so 1 full Tablespoon of that went into the recipe and I also liked putting in 1 Tablespoon of PB2 (powdered peanut butter)  After it is cooked, I sprinkle 1/2 packet of Stevia over the top and just a pinch more salt.  I was really happy with this. 

Other options:
1.  Use small amount of chopped nuts, 
2.  Use other favorite spices, 
3.  Using only chocolate shake mix instead of mixing chocolate and vanilla

This can work in many ways.  As the recipe is, it can be an alternative to a morning or afternoon shake.  Cut the shake mix amount in half and you can use this as a snack.  I found it to be very filling and satisfying 

Monday, December 5, 2016

Basic Turkey Chili Recipe