FoodiQueen

1 serving  Each serving provides  1 leanest 2 condiments  1 healthy fat 6 oz. cooked shrimp  2 strips turkey bacon cooked  1 1/2 Tablespoons homemade chipotle mayo  2 soy wraps 1 Tablespoon fresh cilantro chopped  Chop up your shrimp very fine. In a bowl add your shrimp and add your mayo. On your 2 wraps divide your shrimp mixture,1 strip bacon and cilantro.  Homemade chipotle mayo recipe                 (1 1/2 Tablespoons = 1 healthy fat)       15 oz. lite mayo        2 teaspoons chipotle chili seasoning  Mix together and store on refrigerator for many uses.  1 soy wrap = 1 condiment

1 serving  Each serving provides  1 lean 3 greens  3 condiments  Cauliflower pizza crust recipe below 1/2 lean 2  greens  1/4 cup reduced fat mixed cheese = 1/4 lean 1/4 cup egg beaters = 1/4 lean 1 cup cauliflower rice= 2 greens I make my own crust recipe above but you can use the cauliflour foods pizza crust. ( their crust is 1/2 lean and 3 greens so no added veggies if you use theirs) I also make a big batch of crusts ahead of time then freeze for easy dinner prep. Preheat oven to 350. I microwave my cauliflower rice for 2 minutes then put in a towel to squeeze out the excess water. Mix in the egg substitute and mixed cheese with the cauliflower. Spray non stick spray on parchment paper on a cookie sheet. pat down your ingredients to make a thin circle. Bake for about 30 minutes. I flip mine and cook for another 10 minutes. If you are using a frozen homemade crust; thaw then pre bake the crust for approximately 10 times in a oven preheated at 350. ...

3 servings  Each serving provides  1 leaner 1 healthy fat 3 greens  3 condiments  4 cups cauliflower rice 1/2 cup scallions chopped  21 oz. raw chicken breast chopped into cubes 3 Tablespoons G Hughes orange ginger marinade  1/4 cup ice orange water 1 Tablespoon butter 6 Tablespoons G Hughes sweet chili dipping sauce  2 Tablespoons sesame seeds  Marinade your cubed chicken breast pieces in the orange water overnight. Add the butter to a frying pan on medium and stir in your cauliflower rice. When it’s almost cooked add your scallions and incorporate. Drain the water from your chicken and cook in a frying pan on medium to high heat till browned. Add your 2 different G Hughes sauces to your pan with your chicken and gently warm up. Divide the chicken up and scoop over your cauliflower rice. Sprinkle your sesame seeds  over the 3 servings. 

1 serving  Each serving provides  1 fueling  1 snack  1 healthy fat 1 brownie fueling  1 1/2 Tablespoons unsweetened coconut  1/2 oz. or 10 whole almonds  Mix the brownie packet with 5-6 teaspoons cold water.  I used a silicone ice cube tray. Mix 1/2 your coconut and chop 1/4 almonds in your brownie mixture (reserving one whole almond per treat) Divide mixture into 6 compartments. Top with remaining coconut and whole almond. Press down to make sure when frozen that the coconut and whole almond are secure. Freeze for a couple hours till frozen. Remove from silicone tray and enjoy. Remember depending on the size you make depends on how many you get. I personally like the smaller size because then I can just pop into my mouth.  This picture is my one serving. 

1 serving  Each serving provides  3 greens  2/3 lean 2 condiments  5.97 oz. zucchini  2 strips turkey bacon  1/2 cup low fat shredded cheese  1/2 teaspoon everything but bagel seasoning  2 Tablespoons Walden farms creamy bacon dressing Preheat oven to 350 Diced up your turkey bacon and cook till done. Cut the ends off your zucchini; cut in 1/2 and scoop out the middle then weigh. Put zucchini on a cookie sheet and top with cheese and your bacon bites. Bake for approximately 10-15 minutes till cheese is melted and zucchini is ala dente. Put on your plate and top with your salad dressing. You can add a few green onions on top but I didn’t because I did not have any.  You still have 1/3 protein left for the day. I had a hard boiled egg earlier to complete the lean and green for the day. 

4 serving  Each serving provides (each serving 1 1/2 cups)  3 greens  3 condiments 1/4 snack 1/4 healthy fat 4 cups unsalted vegetable stock (reserve 3 Tablespoons for the PB2) 2 cups buttercup squash 1/2 cup roasted red pepper 1 garlic clove minced 1 teaspoon turmeric 1/4 teaspoon salt 2 Tablespoon shallots 1 cup zucchini chunks 1/2 cup lite canned coconut milk 4 Tablespoons PB2 1 cup unsweetened almond milk 1/2 teaspoon red pepper flakes 3 1/2 cups chopped mushrooms cilantro Preheat oven to 350. Remove the skin from the buttercup and remove seeds. Cut into medium cubes and put on a cookie sheet. Roast till a fork can go through easily. While the squash is roasting put the broth; garlic; turmeric; roasted red peppers; salt; shallots and the zucchini chunks in a pot. Add your buttercup squash to the pot with everything else and come to a medium boil. Cook for approximately 15 minutes or till everything is tender. Remove from heat and bl...

1 serving  Each serving provides  1 green  1 condiment  1 healthy fat 1 snack  3.17 oz. green tomatoes sliced -1 green 1 ranch puff - 1 snack  1 Tablespoon shaker Parmesan-1 condiment 1/2 teaspoon olive oil -1/2 healthy fat 1 Tablespoon everything but bagel yogurt dip-        1/2 healthy fat Crush up your ranch puffs in a ziplock bag and add to it your Parmesan cheese. Add your olive oil in your frying pan on medium heat. Add your sliced tomatoes to your ziplock bag and coat both sides. Add them to your pan and brown on both sides. Top with 1 Tablespoon everything but bagel yogurt dip.