FoodiQueen

1 serving  Each serving provides  1 leaner  1 1/2 greens  1/2 healthy fat  2 condiments  My buns are cloud bread.       2 buns = ( 1 top and 1 bottom )  1/3 lean  1.33 condiments  Cloud recipe below 3 eggs at room temp (1 Lean) 3 tablespoons light cream cheese at room temp (3 Condiments) A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute) 1 packet stevia (1 Condiment)  Instructions: Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside. Add cream cheese and stevia to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.  Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but

Makes 3 servings  Each serving provides  1 fueling  1 healthy fat  2 condiments  1 dark chocolate shake mix 1 brownie mix 1 chocolate chip pancake mix 1/2 teaspoon baking powder  3 tablespoon liquid egg substitute  1/2 cup unsweetened almond milk          ( reserve 3 Tablespoons almond milk  for your            Cheesecake filling)  1 teaspoon cocoa powder  12 halves walnuts chopped       ( each muffin gets 4 halves walnuts)      Cheesecake filling  2 Tablespoons lite cream cheese (at room temperature) 1/2 Tablespoons sugar free cheesecake pudding mix.  Mix the first 7 ingredients together. In a separate bowl mix together your cream cheese , pudding mix and the reserved 3 Tablespoons almond milk. I also added 1 Tablespoon water so it’s not to thick. Spray your donut pan with non stick spray. Divide your muffin batter between 3 donut compartments. Divide your cheesecake filling among the 3 muffins and swirl in with a knife. Top with your chopped walnuts. Bake for 15 minutes at 350. This

                                      (1 serving) Each serving provides 1 lean 3 greens 2 condiments 1 healthy fat I’ve been craving a breakfast burrito but don’t like all the calories and want to stay on plan. Here you go. Below is the recipe of the approved tortilla shell I made which is 2 greens and 2 condiments.  The filling is as follows. The 2 eggs, 2 morning star veggie sausage links and 1/4 cup reduced fat cheese amounts were approved by Nutrionist to equal my total lean for my lean and green meal. I did need to add 1 more green so I added 1/2 cup orange pepper. I did not have a panini press so made my own with 2 pans. I make a bunch of shells ahead of time and freeze for easy grab Tortilla shell recipe below  (makes 4 servings)   each servings provides 2 greens 2 condiments 1 healthy fat   4 cups grated fresh zucchini ( if you use frozen squeeze of the water if fresh sprinkle with salt and let sit for 10 minutes then rinse and squeeze out the water) 1 egg 1/2 cup reduced fat

1 serving  Each serving provides  1 lean  3 greens  3 condiments  I used my homemade zucchini pizza crust. Recipe below: Zucchini pizza crust 1 serving  Each serving provides  1/2 lean 2 greens 1 cup Fresh shredded zucchini 1/4 cup egg substitute  1/2 cup low moisture mozzarella cheese Preheat oven to 400. Shred your zucchini into a bowl and sprinkle with a little salt and set aside for 10 minutes. After 10 minutes put your zucchini in a tea towel and wring as much water out as possible. Put the zucchini in a bowl and mix all other ingredients together. Spray parchment paper on a cookie sheet with non stick spray. Make a mound of the zucchini on your sheet and spread out in a circle. Approximately 7 to 9 inches  round. Each pizza is approximately 1 cup. Spread not to thick but also not to thin. Bake for 20 minutes or just till golden brown but not burnt. Pizza toppings: 2 Tablespoons Raos sauce - 2 condiments  1 Tablespoon chopped scallions -1 condiment  1 oz. Canadian bacon - 1/4 lea

3 servings  Each serving provides  1 fueling  1 1/4 condiments  1 caramel macchiato shake fueling -1 fueling  2 vanilla shake fueling -2 fueling  1 Tablespoon sugar free salted caramel Torani syrup-             1/2 condiment 2 1/4 cups unsweetened almond milk -        2 1/4 Condiments  2 Tablespoons Walden Farms caramel dip -        1 condiment  Freeze your ice cream inner bowl overnight.  Mix everything together except the caramel dip and put into your ice cream maker. Mix till it’s consistency of soft serve ice cream. Divide your mixture into 3 dishes.  You can freeze your ice cream if you want to but I have found it to become icy.  Divide your 2 Tablespoons caramel dip into 3 equal servings. Each serving is about 1 1/4 teaspoons. Put that over top and enjoy. 

2 servings  Each serving provides  1 fueling  1 snack 1 condiment  1/2 healthy fat  1 silky peanut butter shake mix  -1 fueling  1 chocolate pudding mix -1 fueling  1 1/2 cups unsweetened plain almond milk-         1 1/2 condiments  1/2 teaspoon unsweetened cocoa powder-      1/2 condiment  2 Tablespoons pb2 -1 snack  2 Tablespoons chocolate pb2 - 1 snack  12 pieces or 1/3 oz. chopped unsalted peanuts -      1 healthy fat  First thing to do is freeze your ice cream maker bowl overnight.  Mix the peanut butter shake fueling, chocolate pudding fueling, baking cocoa, unsweetened almond milk, pb2 in a bowl then pour that mixture into your ice cream maker. It will be a soft serve consistency when completed. While your ice cream is turning mix your chocolate pb2 with some water till it’s the consistency of a pourable syrup. Chop and divide your peanuts into 2 equal portions.  Divide your ice cream between 2 bowls. Put your chocolate pb2  syrup over top and add your chopped peanuts.  I use m