Chicken Avocado Burgers

Use ground chicken but ground turkey will work in a pinch.  (consider increasing  your garlic, salt and pepper when using ground turkey to kick up the flavor a bit).

Meat

• 1 lb Ground chicken

Produce

• 1 Avocado, large ripe
• 1 chopped clove Garlic
• 1 Poblano or jalapeno pepper (optional)

Baking & Spices

• 1/3 cup almond meal
• 1/4 tsp Pepper
• 1/2 tsp Salt

• Cook these on a grill pan indoors, it helps keep the meat moist…but you can certainly grill these outdoors.  Just be careful not to overcook.
• When mixing the avocados and forming the patties – go gently to keep the avocado chunks intact.  Using a more firm avocado will help as well.
• These will keep for several days in your fridge and can even be frozen and the avocado holds up really great!  Wrap individually and store in freezer safe ziploc bag.
• Great add in is chopped Poblano (for a little heat) or chopped Jalapeno (for more heat!)

LOL!!

...Can't really add anything to this!!

Chicken Broccoli Frittata

Ingredients

• 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!

Directions

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

Ingredients

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

Equipment

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!

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!…

Ingredients

Vegan, Gluten free

Produce

• 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