Some Recipes and Snacks to Keep Me Going...

I have found and experimented with SO many foods in the past month to help me break this retched plateau I am having! I have found some real keepers, and thought you might be interested in them. They are all relatively simple, and they are slowly becoming staples in my routine. I will say that my plateau is FINALLY broken and I am back on my way to a smaller me! I will do a weigh in this Friday with some tips on how I broke my plateau both mentally and physically!

Here are some recipes and snacks. I don't have photos for all of them but try them anyway...you will thank me!







Zucchini Chips

1-2 medium zucchini or squash
3 Tbsp oil of your choice
1/4 C grated fat free parmesan cheese
1/4 C breadcrumbs
1 Tsp garlic salt
1 Tsp black pepper

Cut zucchini up into thin rounds, or slice with a mandolin. Drizzle oil over cut up zucchini to coat. In a small bowl combine all other ingredients. Coat oiled zucchini in the parmesan mixture and place on a cookie sheet that has a rack placed on it. The rack will ensure that the chips crisp up. Bake @ 375 degrees for about 20-30 minutes until crisp and golden. Serve immediately.

 Baked Apple Chips

Apples of your choice
Cinnamon for topping (optional)

Wash apples and core them. Leave skin on for a little extra crunch. Slice them as thin as you can. At this point you may put them in a quick lemon juice bath so the won't turn brown, but I skipped that step and they turned out great! Place on a parchment or silpat lined baking sheet and sprinkle with cinnamon at this point if you want to. Bake at 200 degrees for 2 hours or until crispy. Watch closely in the last few minutes so they won't crisp up too much. Store in an airtight container for up to 1 week.

Chocolate Peach Smoothie

2 peaches
1-2 scoops of chocolate protein powder
6 oz 0% Plain greek yogurt
1 c unsweetened almond milk (or water)
Ice cubes

Rinse and peel peaches. Throw everything into a blender and pulse until smooth. OH MY GOSH! This is my favorite smoothie, no contest! I also will use the Vanilla protein powder, but for some reason the chocolate with the peach is DIVINE!

Other food that keeps me satisfied:
- fruit
-Chobani greek yogurt. There are so many kinds and flavors!
- oatmeal sweetened with fruit and almond milk
- plain greek yogurt with a tablespoon of protein powder mixed in plus a little cinnamon... DELISH!
- veggies
- turkey patties (a new staple for me)
- eggs
- Special K cracker chips (30 in a serving!)
- popcorn


Give some of these a try and I know you won't be disappointed!

Sugar Free Zucchini Muffins

Last week I was given two GIANT zucchinis. I am talking 4 cups shredded, each! So I decided to do what any good neighbor should and make some zucchini bread. Since I was making it for a family friend, I didn't want to experiment too much with artificial sweeteners, so I found a delicious sounding recipe on Pinterest. Let me tell you something...that was the best zucchini bread I have ever eaten. It made two loaves, so I naturally had to keep one and taste it. Within 3 days I had eaten the entire loaf. I think Eli ate one piece, but he isn't into sweet treats. 

I didn't realize at the time what happens to you when you go off of the sugar and then decide to dabble a little...especially as a diabetic. That loaf had one whole cup of sugar and another cup of oil in it. Needless to say, I got sick. Not sick in a normal way; sick in a disgusting, bloated, grumpy, negative, pile-of-garbage way. It was about the worst week I've had since my first week off the sugar back in March. I was miserable and mean and short-tempered and nauseous and just horrid!

Long story short, the next giant zucchini was going to go bad today. So this time, I adapted my recipe and tweaked it and managed to get some delicious muffins without the guilt!

Zucchini Muffins

3 cups zucchini, finely grated
3 cups wheat flour or white flour
2/3 cup unsweetened apple sauce
1/3 cup oil ( to keep the muffins light and fluffy)
2 eggs, beaten
1/2 cup + 2 Tablespoons + 2 teaspoons Truvia for Baking*
1 Tablespoon vanilla
2 teaspoons baking soda
3 teaspoons cinnamon
pinch of salt
Walnuts or Pecans (optional)

 Combine all ingredients in a large mixing bowl. No need to use a mixer. Liberally spray a muffin tin with canola oil. Fill each cup to the top and bake the muffins @ 350 degrees for 20-25 minutes until a toothpick inserted into the center comes out clean.

This recipe should make between 15-20 muffins,depending on the size of your cups.

*You can substitute Truvia for 1 1/3 cup Splenda for Baking if you wish.

I hope you love these as much as I do! They ring in at 3 WW points each, which isn't bad for how hearty and large they are! :