Yummalicious Weight Loss Meals

Below are Pictures of the yummy meals I eat during My weight loss journey!

    2 cups almonds
    1 cup macadamia nuts
    1 cup pumpkin seeds
    1 cup raisins
    1 tablespoon vanilla extract
    ½ teaspoon cinnamon
    ½ teaspoon celtic sea salt

    Place nuts and seeds in a large bowl, cover with water and soak overnight
    Place raisins in a separate bowl, cover with (½ to 1 cup) water and soak overnight
    Place the raisins, along with their soaking water in a food processor and puree until smooth
    In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
    Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
    Transfer mixture onto two large parchment lined baking sheets
    To make live granola, place in the oven on the lowest setting (usually 135°) for 24 hours
    For instant gratification, bake 45 minutes in the oven at 250°; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit

Serves 12

 Lemon Pudding Parfait
12 egg yolks
¼ cup agave nectar
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream

    Place egg yolks, agave, and salt in a medium sauce pan
    While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
    Chill for a half an hour
    If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again
    Whip cream in a separate bowl
    Serve in small glasses, alternating layers of pudding and whipped cream
    Garnish with berries

Serves 8

 Pasta with Broccoli
1 (7) oz. box Papadini Rotini Hi-Protein Pure Lentil Bean Pasta
2 tablespoons grapeseed oil
1 medium onion, sliced
1 head broccoli, cut into florets and steamed
1 cup cherry tomatoes, sliced in half
olive oil to taste
celtic sea salt to taste

    In a large pot, bring 12 cups of water to a vigorous boil, add 1 tablespoon grapeseed oil and pasta
    Reduce to a slow boil, stirring frequently and cook uncovered 7-9 minutes
    Drain pasta in a steel colander
    Meanwhile, in a large skillet, heat 1 tablespoon grapeseed oil over a medium flame
    Add sliced onion, reduce heat and cook onion until caramelized 10-15 minutes
    Stir in broccoli florets and tomatoes and cook for another minute or two
    Dish pasta and veggies into bowls; drizzle with olive oil, sprinkle with celtic sea salt

Serves 4

Gluten Free Chicken Piccata
2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef’s shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley

    Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half
    Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
    Mix together flour, salt and chef’s shake
    Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
    Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
    Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
    Place plate of chicken breasts in the a warm oven while preparing the sauce
    Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
    Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
    Plate the chicken, pour the sauce over it and sprinkle with parsley

Serves 4 to 6

 Shrimp Cakes
1 pound (raw) shrimp, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon agave nectar
½ teaspoon celtic sea salt
1 egg
½ cup cilantro, finely chopped
½ cup blanched almond flour
3 tablespoons grapeseed oil, for sautéing

    Place shrimp in food processor, pulse until finely chopped
    In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, egg and cilantro
    Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
    In a large skillet, over medium heat, warm 1 tablespoon oil
    Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
    Repeat with remaining cakes

Makes 12 cakes – Serves 4

Chicken Parmesan

    4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
    2 cups blanched almond flour
    2 eggs, whisked
    6 tablespoons salted butter
    2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
    2 cups water
    1 teaspoon Herbes de Provence
    6 cloves garlic, sliced
    16 ounces mozzarella cheese

    Cut chicken breasts in half for thinner cutlets; pat dry
    Dip cutlets in egg, let excess run off then coat with almond flour
    Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
    Remove chicken and drain on paper towel
    For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
    Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
    Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
    Bake at 400° for 10 minutes

Makes 12 cutlets – serves 12

 Turkey Club Sandwich
2 thin slices Nutty Bread or Paleo Bread
smear of dijon mustard
2 slices avocado
2 pieces Romaine lettuce
2 slices roasted turkey

    Toast bread
    Smear bread with mustard and avocado
    Place lettuce on bread, then turkey slices
    Close sandwich and eat

 Chicken Salad with Almonds
2 cups chicken, shredded (use last night’s chicken)
1 cup blanched slivered almonds, toasted
1 cup dried cranberries
3 apples, sliced and chopped
4 cups mesclun greens
½ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon celtic sea salt

    Place the almonds in a pan over low heat and toast them, while you core, slice and chop the apples
    Remove almonds from heat when they are lightly browned
    In a large salad bowl, toss together chicken, (warm) almonds, cranberries, chopped apples and mesclun greens
    Drizzle with olive oil and vinegar, toss, then sprinkle with salt

Serves 6 to 8

 Dogs In a Garden
hot dogs
romaine lettuce
dijon mustard

    Cook the hot dogs (either in boiling water, a hot skillet or on the grill)
    Place a cooked dog in a piece of romaine lettuce
    Smother with your favorite condiments

Peach Chicken
    1 whole chicken (2-3 pounds)
    ¼ cup grapeseed oil
    1 tablespoon celtic sea salt
    6 peaches, quartered
    4 shallots, halved
    6 sprigs fresh thyme

    Rinse off the chicken, pat dry, then place in a large baking dish
    Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
    Roast at 400° for 60 to 90 minutes.
    Serve with peaches and pan sauce

Serves 6

Salmon with Mushrooms and Red Pepper Sauce
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced
Pepper Puree

    Place peppers in a baking dish in the oven at 350°
    Roast for 10-20 minutes, until skin begins to shrivel
    Allow peppers to cool, remove stems, then slit open and remove seeds
    Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
    Transfer pepper mixture to a small sauce pan and warm slightly

Mushroom Mixture

    Place the oil in a saute pan over medium heat
    Add the onion and saute for 1 minute, then add the mushrooms
    Reduce heat, cover and cook for 10 minutes

Salmon Preparation

    Turn oven on to 500°
    Leave the skin on the fish; rinse and pat dry with paper towel
    Place fish skin side down on a metal baking sheet
    Rub fillets liberally with olive oil, then sprinkle with salt
    Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
    Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife

Assembling the Dish

    When the salmon is done place some of the red pepper puree in the center of each plate
    Place salmon on top of the puree, then spoon mushrooms onto the salmon
    Garnish with parsley

Serves 4

 Mustard Lime Chicken
1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper

    Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
    Pulse until ingredients are well combined
    Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
    Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
    Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center

Serves 2

 Orange Arugula Salad
4 cups arugula
2 oranges, peeled and cut into segments
3 tablespoons olive oil
1 tablespoon balsamic vinegar
celtic sea salt to taste

    Place arugula and oranges in a bowl
    Drizzle with olive oil and vinegar, then sprinkle with salt
    Toss and serve

 Cherry Orange Salad
4 cups mesclun greens
3 oranges, sliced into triangle wedges
1 cup cherries, pitted and cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar

    Place greens, orange triangles and cherries in a medium salad bowl
    Drizzle with olive oil and vinegar
    Toss and serve

Serves 6

Cranberry Tuna Wrap

1 Spinach Tortilla
2 oz of Tuna Fish in Water
1 Tbs of Mayo
1/2 Cup Arugula 
1/2 of Kale
1/2 cup of Dried Cranberries

  Mix the tuna and mayo. Lay out the Tortilla and top with Arugula and Kale. Then spread out the Tuna mixture across the top and sprinkle with the Dried Cranberries. Fold and enjoy!

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