Healthy Recipes for Living Lean!

These recipes are almost all reducer friendly too.
Please take note of Living Lean options.

Granola II
It is carb only!!
Tastes great mixed with applesauce or my Strawberry 'Ice Cream'

3 cups regular rolled oats, uncooked
3 cups puffed brown rice
¼ cup Splenda
½ cup Diabeti Sweet Brown Sugar Substitute
¼ cup flaxseed meal (optional)
¼ cup oat bran (optional)
2 Tablespoons cinnamon
2 teaspoons clear vanilla
1 teaspoon coconut extract
1 cup water

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients. Set aside.
In small mixing bowl (or oversize measuring cup), combine all wet ingredients thoroughly. Pour this over dry ingredients and stir until thoroughly combined and all oats are covered. Will be moist, but not sopping wet.
Spread out evenly on silpat on large baking sheet. (Could use non –stick Reynolds foil or parchment, too.) Bake for 30 – 45 minutes or until golden brown. Do not overcook! Cool on pan. Keep in airtight container or portion out to Ziploc bags.

Makes about 9 – 10 - ½ cup servings of granola. (All carbs)
If measuring for use during the reduction phase, please be advised that even though this is technically cooked, your portions would measure as follows:
¼ cup granola = ½ cup carb
½ cup granola = 1 cup carb

Living Lean version – You could add or sub in any other dried fruit like raisins, apricots, or banana chips or almonds and walnuts.

Variation - If you don't have the Diabeti Sweet Brown Sugar, use 3/4 cup Splenda total and 1 teaspoon of maple extract.

Christmas 2007 version - Add 2 tablespoons of honey and 1/2 cup slivered almonds to mixture before baking. After it has cooled, stir in 3/4 cup raisins and/or 1 cup of dried apple slices.
(This is my gift version for non plan eaters!!)

Gingersnap Muffins
(updated 4-2008)

1 cup rolled oats
½ cup steel cut oats
6 T. flaxseed meal (optional)
½ cup Diabeti Sweet Brown Sugar Substitute*
(*If you don't have this, you can sub 1/2 cup Splenda and 1/2 teaspoon maple extract for a similar flavor)
1 Tablespoon cinnamon
1 Tablespoon ginger
2 teaspoons ground cloves
2 teaspoons clear vanilla
½ teaspoon maple extract
¼ teaspoon butter extract
½ cup water
orange zest (about 2 teaspoons), optional
12 egg whites

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 5 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.
Bake for 15-20 minutes. Remove from oven and cool in pan. Freeze.

Makes (6) Servings of 2 oz. Protein A and ½ cup Carb B

Basil Tomatoes

Have too many tomatoes? I did and I wanted to make something quick and easy to use them up! Here’s what I came up with!!
Note: Actual quantities of each ingredient will vary depending on the amount of tomatoes and size of baking dish.

Ripe tomatoes – qty – as many as you want (Any and all kinds will work. I have used grape, cherry, Roma, vine, and beefsteak all with great results!)
Good white balsamic vinegar (I use Trader Joe’s)
Dry or fresh basil to taste
Onion powder to taste
Garlic powder to taste (I use Trader Joe’s California Garlic Powder)

Preheat oven to 400^oF. Wash tomatoes (ok to leave wet). Slice large tomatoes into ½ inch slices and place in single layer in glass baking dish (9 x 13 or whatever size your tomatoes will fit into). Fill in gaps with grape tomatoes, if available. Sprinkle generously with white balsamic vinegar making sure each piece is wet, but not submerged. Sprinkle generously (to taste) with onion powder, garlic powder, and basil in that order. Bake for 45 minutes. Remove from oven and allow to cool slightly, and then remove to storage container. Scrape any juice/brownings into container, too. Don’t worry if it bakes dry, just allow pan to soak before washing! Allow to cool and then refrigerate overnight for best results. Tomatoes will form a juice when allowed to cool. Serve cold or reheat. Use juice as topping for potatoes, rice, chicken, beef, or as salad dressing! Also great as topping for On Plan Pizza!

Variation – Before adding vinegar and spices, add sliced Vidalia onions and/or sliced peppers (any color) on top of tomatoes. Cut back on onion powder slightly or omit. Baking time may need to increase a few minutes, too. Bake until onions/peppers are tender crisp.

Variation II – (A Living Lean option) – Add a little (about 1 - 2 tsp. per slice) of finely grated low fat/part skim mozzarella cheese after about 30 minutes of baking. Bake until slightly browned.

Variation III – (Sweet and Sour version) – Before adding vinegar and spices, add thinly sliced fresh pineapple on top of tomatoes. Continue as written. Baking time may need to increase a few minutes. Bake until pineapple is slightly browned.

Lakescape Variation – Add sliced summer squash and whole or sliced portabella mushrooms before seasoning. Bake for 1 hour. My new favorite variation!!

Jenny’s Zucchini Spice Muffins
These make a great portable snack!

½ cup steel cut oats
1 cup rolled oats
1/3 cup Brown Sugar Substitute (Diabeti Sweet)
1 Tablespoon cinnamon
1 Tablespoon Spice Mix II (see below)
¼ cup flaxseed meal
1 cup grated zucchini (measure after grating)
2 teaspoons vanilla
2 Tablespoons DaVinci Sugar Free Caramel Syrup
1 teaspoon coconut extract (optional)
12 egg whites, beaten about 15 secs (don’t get these too puffy)

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, flaxseed meal, brown sugar sub., spice mix and cinnamon). In small mixing bowl (or oversize measuring cup), combine zucchini, vanilla, coconut extract and Davinci syrup). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 5 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.

Bake for 15-20 minutes or until knofe comes out clean. Remove from oven and cool in pan. These freeze well.

Makes (6) Servings
Each serving contains:
2 oz. Protein A
½ cup Carb B
Free veggies

Spice Mix II

Combine the following ingredients in an old large cinnamon container and shake well:

4 Tablespoons Cinnamon
2 Tablespoons Nutmeg
3 Tablespoons Coriander
3 Tablespoons Ginger
3 Tablespoons Allspice

Shake before measuring.

Strawberry Ice Cream – 6WBM style

This is really a frozen smoothie that came out so creamy, it tastes like Strawberry Ice Cream only without the cream and fat!!

Make these first:

Vanilla Puffs

I make these 6 at a time in my 6-loaf silicon baking dish.

12 egg whites
6 squirts clear vanilla (about 3 tsp.)
6 tsp. Splenda

Preheat oven to 400^o F. In medium mixing bowl, beat together all ingredients with hand mixer until stiff peaks form. Divide evenly into 6 loaf silicon baking dish. Bake for 12-13 minutes. Allow to cool for 2-3 minutes and then remove from pan. They should slip right out. Set aside and allow to cool. These can be made ahead and stored in the fridge.
Makes (6) puffs.

Each puff is : 2 oz. Protein A

Strawberry Ice Cream – 6WBM style

For each serving , use the following:
½ cup slightly thawed or fresh strawberries
½ tsp. clear vanilla
Splenda to taste (I use about ½ - 1 tsp. depending on the sweetness of my strawberries. You may not need any sweetener!)
1 tsp. Torani White Chocolate Sugar Free Syrup
1 Vanilla Puff, torn into about 4-5 pieces

Using the Tall cup of the Magic Bullet (or blender), add ingredients in order given.
Using the whipping blade, whip until large chunks are all gone and mixture is smooth.
You may need to shake the cup while whipping to get everything blended together, but it will eventually all blend and get smooth! Whip for about 10 - 15 seconds more and then pour into plastic container with lid and freeze overnight. Repeat with remaining puffs if desired.

These taste better once they are completely set up and frozen. When you are ready to eat, allow to thaw slightly for easier scooping. I put mine in the fridge to thaw for a few hours and enjoy this as my PM snack! Comes out like soft serve strawberry ice cream!

Each serving is: 2 oz. Protein A
½ c. Fruit A

Mock Banana Bread II
A new variation that is better than the original!

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
3/4 cup Splenda
2 Tablespoons cinnamon
2 teaspoons banana extract
1 teaspoon maple extract
2 teaspoons clear vanilla
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.

In large mixing bowl, stir together all dry ingredients (oats, splenda, and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for egg whites. Pour this over dry ingredients and stir until thoroughly combined. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.

Fold in the beaten egg whites and stir until all the egg foam disappears.

Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 20 - 25 minutes. Allow to cool for 5 - 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags. Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, ½ cup fruit; You will need to add ½ cup fruit to make a complete PWO meal.)

To serve, cover and heat in microwave oven for 30 - 45 seconds. If frozen, cooking time may have to be increased a few seconds.
These taste best the next day. They freeze well, too! A healthy breakfast for anyone on-the-go!
My extra ½ cup fruit is either fresh apple or ½ cup of my homemade applesauce,

Living Lean variation – Add ¼ cup semi-sweet chocolate bits to batter before baking.

Cranberry-Orange Oat Bread
My variation of the original recipe I got from Liz Maxson!
(My favorite breakfast!)

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
3/4 cup Splenda
1 heaping Tablespoon cinnamon
Zest and juice from 1 large or (2) small oranges
1 teaspoon orange extract
2 teaspoons clear vanilla
3 cups frozen cranberries, chopped to desired texture [I use a whole 12 oz. bag]
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, splenda, and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for cranberries and egg whites. Pour this over dry ingredients and stir until thoroughly combined. Stir in cranberries. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 30 - 45 minutes. Allow to cool for 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, 1 cup fruit)
To serve, cover and heat in microwave oven for 30 - 45 seconds. If frozen, cooking time may have to be increased a few seconds.
These taste best the next day. They freeze well, too! A healthy breakfast for anyone on-the-go!

Lemon Poppy Seed Bread
Healthy and plan friendly version of an old favorite!

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
3/4 cup Splenda
1 Tablespoon black poppy seeds**
Zest and juice from (2) lemons
2 teaspoons lemon extract
2 teaspoons clear vanilla
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, Splenda, and poppy seeds). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for egg whites. Pour this over dry ingredients and stir until thoroughly combined. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 24 minutes. Allow to cool for 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B,½ cup fruit; You will need to add ½ cup fruit to make a complete PWO meal.)
To serve, cover and heat in microwave oven for 30 - 45 seconds. If frozen, cooking time may have to be increased a few seconds.

**Not a recommended ingredient for the reducing phase. Use your best judgment.

Spice Oat Bars
I love Spice Cake and I wanted to figure out a plan friendly and healthier version.

2 cups regular rolled oats, uncooked (quick oats work ok, too)
1 cup steel cut oats, uncooked
12 egg whites (large eggs – no yolks), beaten until soft peaks form
3/4 cup Splenda
1 heaping Tablespoon regular cinnamon
1 heaping Tablespoon Spice Mix**
1 teaspoon maple extract
2 teaspoons clear vanilla
3 cups NSA Mott’s applesauce

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients (oats, splenda, spice mix and cinnamon). Set aside.
In medium mixing bowl, combine remaining ingredients thoroughly except for egg whites. Pour this over dry ingredients and stir until thoroughly combined. Allow to sit for 20 – 30 minutes while you separate and beat the egg whites.
Fold in the beaten egg whites and stir until all the egg foam disappears.
Lightly spray and wipe a 6 loaf silicon baking pan or (6) 2-cup loaf pans. Divide batter evenly into each and bake for 20 - 25 minutes. Allow to cool for 5 - 10 minutes. Remove from pan and cool completely on wire rack. Store in Ziploc bags.

Makes 6 PWO servings. (2 oz. – Protein; 1 cup Carb B, ½ cup fruit; You will need to add ½ cup fruit to make a complete PWO meal.)
To serve, cover and heat in microwave oven for 30 - 45 seconds. If frozen, cooking time may have to be increased a few seconds.
My extra ½ cup fruit is either fresh apple or ½ cup of my homemade applesauce.

**To make my Spice Mix, combine the following spices in an old, large cinnamon container:

2 Tablespoons Siagon cinnamon
2 Tablespoons ground ginger
2 Tablespoons allspice
2 Tablespoons coriander
2 Tablespoons nutmeg
Shake well to combine. Use 1-2 Tablespoons in Spice Oat Bars and save the rest for the next batch!

Chewy Honey Grain Bars
I think these are better than Rice Krispie Treats and they are healthier, too!!

This recipe is DEFINITELY for LIVING LEAN!!
Reducers - save it for then!!

2/3 cup honey
½ cup peanut butter (Crazy Richard’s works best – it’s just crushed peanuts with nothing else added!!)
1 teaspoon clear vanilla
4 cups Kashi 7 Whole Grain puffed cereal**
½ cup semi-sweet chocolate chips (optional)

In medium saucepan, combine honey and peanut butter. Cook over low heat for about 2 – 3 minutes. Remove from heat. Stir in vanilla and then chocolate chips. Stir until melted. Add in cereal. Stir until well coated. Turn into 10 x 10 baking dish (no non-stick spray needed!) and smooth top with spoon. Chill until firm, at least 1 hour. Turn out onto cutting board and cut into squares.

Makes about 24 – 36 pieces, depending how you cut it!!

**If you don’t have this particular cereal, you could use 4 cups of plain puffed brown rice cereal.

Cilantro and Salt-free Salsa

I have been trying to get a good salsa recipe with no added salt or oil. I don't really like cilantro either, but you could add a little if you want. I came up with this!

3lbs. Roma Tomatoes, diced
1 – jalapeno pepper, finely diced
1 – Banana pepper, finely diced
3 – mild peppers, diced
1 each green, yellow and red peppers, diced
2 medium sweet onions, diced (I used Vidalias)[or use 1 bunch green onions (stem and all) and (1) sweet onion]
1 small can Contadina Tomato paste
½ cup Heinz apple cider vinegar
¼ cup Splenda [or sugar]
½ t. garlic powder
½ t. onion powder
¼ cup water (to rinse can)
juice from ½ of medium lime

In large mixing bowl, combine all peppers, onions and tomatoes. In small mixing bowl, combine remaining ingredients thoroughly. Stir into tomato mixture until well combined. Refrigerate overnight to let flavors blend. This tastes better after a few days. I dice the hot peppers very fine, but everything else, I leave in larger chunks.

Vegetable Soup

1 small can NSA tomato paste
1 can diced tomatoes (NSA)
2 cans water [I rinse out the diced tomato can twice]
1 sm can water [I rinse out the tomato paste can]
1 large onion, chopped
½ t. black pepper
1 tablespoon celery flakes (or 2 stalks of regular celery, diced fine)
2 t. salt free chicken bouillion (or 3 cups homemade chicken, turkey or beef broth)
1 – 2 t. onion powder
1 t. California garlic powder
1 – 2 tablespoons parsley flakes
1 small bag frozen green beans
1 small bag baby carrots
½ very large bag of mixed vegetables [I use the king size bag of Bird’s Eye Norwegian blend from Wal-mart – broccoli, cauliflower, carrots, zucchini, and yellow squash]

In medium stock pot, whisk together tomato products and water. Turn on heat to medium and add onions and flavorings and bring to small boil. Add vegetables and bring to boil again. Cover and reduce heat to very low and simmer for 45 – 60 minutes.

Better the next day! And it freezes well, too!

I use mostly free veggies and just eyeball the carrot content of each bowl. I sometimes saute the onions and celery in about a tablespoon of white balsamic vinegar for about 5 - 10 minutes before adding the rest of the ingredients.

Sweet and Sour Baked Pork Chops

12 lean pork chops, thin with extra fat trimmed
pepper to taste
1-6 oz. can Contadina tomato paste
1 cup splenda
½ t. maple extract
1 t. dry mustard
¾ cup apple cider vinegar

Preheat oven to 350 degrees F.

Trim extra fat from pork chops and lay on NS foil lined baking pan. Sprinkle with black pepper.

Whisk together remaining ingredients until smooth. Spread over pork chops and bake for 1 hour.

Balsamic Chicken and Onions

10 - 12 chicken breasts with no additives or enhanced broth
½ - ¾ cup balsamic vinegar (no salt added – I use Trader Joe’s big jug kind)
Onions, peeled and sliced about 3/8 – ½” thick (vidalias work the best, but any sweet or yellow onions will work!) Keep in ring slices as much as possible!!
1 teaspoon (approximate) crushed garlic (I use the kind in the jar that has only garlic and citric acid – no sodium!)
black pepper to taste

In 13 x 15 glass baking dish, pour balsamic vinegar to cover bottom. Add garlic and black pepper, distributing evenly. Add chicken breasts and coat both side with the juice. Place sliced onions on top of chicken and coat both sides with the marinate. Cover with foil and refrigerate for 6 – 8 hours or overnight. Grill chicken and onion slices on medium high heat for 5 – 8 minutes per side depending on your grill and size of chicken breasts. Don’t overcook the chicken. Remove from grill and finish cooking in microwave if necessary. Chicken stays moist and juicy that way! Onions may be done before chicken. Grill them until they are tender crisp and outside is caramelized slightly. Watch that they don’t burn!! Serve onions with chicken. I portion all my chicken into 2 – 3 oz. servings and place a few onion rings in each baggie.

I love onions marinated in this so much, lately I have been marinating and grilling just onions and I eat them with every meal because they are free food!! Vidalia onions work the best, but any sweet or even yellow onions work fine, too!!

Enjoy!

Living Lean Apple Oat Muffins

½ cup steel cut oats
1 cup rolled oats or rolled multigrain cereal
1 apple, peeled and diced fine
¼ c Splenda, heaping
1 heaping tablespoon cinnamon
¼ - ½ cup unsweetened applesauce
3/4 - 1 cup water
2 t. vanilla
½ t. maple extract

In medium mixing bowl, combine first five ingredients, coating apples evenly. Stir in applesauce and set aside. In 2 cup measuring cup, stir together water, vanilla and maple extract. Pour over oat mixture and stir until well blended. Allow to sit and absorb moisture while oven preheats.

Preheat convection oven to 375 F. Prepare large capacity 6-muffin pan. (I spray and wipe.) Stir the batter and divide evenly into the pan and bake for 20 – 25 minutes. Allow to cool for 15 minutes in pan. Remove from pan and finish cooling on rack.

Very moist!! And freeze well, too.

I make these to have with my dinner as each one is about ½ c. carb and a little fruit. Since the fruit is in this, some may need to use this as part of a preworkout meal if not LL.

Apple Cinnamon Granola
This is a recipe I tweaked from the forums. It is carb only and a little fruit.

1 1/2 cups regular rolled oats, uncooked
1/2 cup steel cut oats, uncooked
1/4 heaping cup Splenda
1 heaping teaspoon cinnamon
2 medium golden delicious apples, peeled and very finely diced
1/2 teaspoon maple extract
1 teaspoon clear vanilla
3/8 cup water

Preheat oven to 275^o F.
In large mixing bowl, stir together all dry ingredients (oats, splenda, and cinnamon). Set aside.
In small mixing bowl (or oversize measuring cup), combine all wet ingredients thoroughly (water, vanilla, and extract). Pour this over dry ingredients and stir until thoroughly combined and all oats are covered. Will be moist, but not sopping wet.
Stir in apples.
Spread out evenly on silpat on large baking sheet. (Could use non –stick Reynolds foil, too.) Bake for 45 – 60 minutes or until golden brown. Do not overcook! Cool on pan. Keep in airtight container or portion out to Ziploc bags.

Makes about 3 cups of granola. (All carbs)
If measuring for use during the reduction phase, please be advised that even though this is technically cooked, your portions would measure as follows:
¼ cup granola = ½ cup carb
½ cup granola = 1 cup carb

Living Lean version – You could add or sub in any other dried fruit like raisins, apricots, or banana chips.

Chunky Spaghetti Sauce

½ cup white balsamic vinegar
¼ cup water
2 sweet onions, coarsely chopped [I use Vidalias in season, otherwise, yellow onions work ok]
1 each green, red, orange and yellow peppers, coarsely chopped
1 8-oz. container sliced portbella mushrooms, rinsed
1 medium can NSA diced tomatoes
1 6-oz. can Contadina tomato paste
1 large can NSA crushed tomatoes
Water to rinse cans (about ½ cup)
4 cloves fresh garlic, crushed
2 T. Splenda (or to taste)
1 T. Italian Seasoning
½ T. basil
1 t. oregano
½ t. black pepper

In large soup pot, in medum heat, sauté onions, peppers, and mushrooms in vinegar and water until onions are opaque. Add tomato products and rinse the cans. Add garlic, Splenda, and herbs and stir well. Cover and simmer over very low heat for 30 – 40 minutes. Stir this every so often so it doesn’t stick!
Allow to cool and refrigerate. Makes about 12 cups of sauce.

All free veggies, so all body types can eat this at any meal!
This recipe freezes well, too. It also tastes better the next day, but it is good freshly made, too!

Variation for salsa – Add finely chopped hot peppers when sautéing other peppers (I used about 5 mildly hot peppers and it was not too hot for me!) Serve hot or cold with plan chips or veggie dippers!

Pumpkin Bread

½ cup steel cut oats, uncooked
1 ½ cups rolled or quick oats, uncooked
1 cup NSA applesauce
2 cups pumpkin [I used Libby’s]
¾ cup Splenda
2 T. cinnamon
1 t. nutmeg
¼ t. allspice
12 egg whites
2 t. clear vanilla
1 t. maple extract

In large mixing bowl, combine dry ingredients (oats, Splenda, spices). Stir in applesauce and pumpkin and combine well. Set aside.

In medium mixing bowl, beat egg whites, vanilla and maple extract until very light and frothy. [I beat it until it almost comes over the top of my mixing bowl – no liquid left, very meringuelike] Fold into oat mixture and stir until eggs are well blended.

Baking options:

I use my 6-loaf silicon pan to make these, but you could use regular muffin pans and check them after 15 minutes. Divide evenly into your baking pans. I bake my 6 loaves at 375 F for 20 minutes. Remove from oven and allow to cool in pan for about 10-15 minutes. Turn onto cooling rack to finish cooling, then refrigerate or freeze.

Makes 6 servings containing 2 Protein, 1 cup Carb, and minimal fruit. Add a banana and all body types can use this as preworkout a meal. If you make muffins, make a multiple of 6 so your portions come out equal.

Peachy Sweet Potatoes
(Based on a recipe from The Spirit of Christmas Recipes)

3 large sweet potatoes
2 T. Splenda
½ t. maple extract
½ t. ground cloves
2 t. cinnamon
1 large can No Sugar Added peach halves, drained

Wash and wrap sweet potatoes in foil and bake at 350 F until very soft (about 25 – 30 minutes). Remove from oven. Allow to cool slightly. Remove foil and skin. Place sweet potatoes in medium mixing bowl and mash with a fork. Stir in Splenda, maple extract, cloves, and cinnamon. Stir until well combined. Set aside.

Using a nonstick 12 muffin pan, place 1 peach half in each cup, pit side up. (There should be about 12 of these in the can or if not, cut the largest one in half so there is a peach in each cup.) Scoop about ¼ - 1/3 cup of sweet potato mixture into each peach. Sprinkle top of each with a little Cinnamon and/or Splenda (about a dash will do).

Bake at 350 F for 30 – 35 minutes.

Living Lean variation – Add a half of a large marshmallow to each peach before adding the sweet potato mixture.

Each cup makes about ¼ - 1/3 cup carb and a small amount of fruit.

Roast Turkey Breast with Jasmine Rice Stuffing

1 turkey breast, rinsed and patted dry
1 cup Apple Wine
1 cup water
2 T. onion powder
1 T. garlic powder
Black Pepper

Stuffing Ingredients:
2 cups Jasmine Rice, rinsed [I used a mixture of brown Jasmine and white Jasmine]
2 cups plain water
2 cups hot water with 2 t. no sodium chicken boullion, dissolved
2 stalks celery with leaves, finely chopped
1 onion, finely chopped
Parsley flakes to taste
Black pepper to taste
White balsamic vinegar

In large saucepan, sauté onion and celery in white balsamic vinegar until soft. Add all the water, parsley, and black pepper and stir. Stir in the rice and cook over low to medium heat until done (about 30 minutes for me – check often) All the broth should be absorbed.

Allow to cool while you fix the turkey breast.

In roaster pan, combine wine and water. Set aside.
In small bowl, combine garlic powder, onion powder, and pepper. Rub this on the breast (under the skin) and in the cavity. Set turkey breast cavity side up in the roaster pan. Fill cavity with rice mixture and secure flap. Any extra rice can be saved in the fridge.

Cover and bake stuffed turkey breast per instructions on the wrapper. [My 6 pound breast took about 2 hrs at 350 F.] Allow to rest for 30 – 45 minutes before slicing. Remove stuffing to separate bowl before slicing. Also remove the skin.

Cooking this meat side down keeps it nice and moist.
You can pour some of the drippings in the pan over the meat to add moisture, too.

This recipe includes carbs and protein. You will need to measure and weigh as required for your bodytype.

Happy Anniversary!!!

Three years ago today I started my Six Week Body Makeover!! Has it really been that long since I have eaten REAL pizza the kind with all the dough and cheese!? Yes it has and I don't miss it one bit either! My how things have changed and for the better I must say!!

My daily cooking and eating routine now matches my new healthier lifestyle! Gone are the high fat, high calorie desserts and entres that made and kept me fat. Now a multitude of fruit, veggies, lean proteins, and healthy carbs fill my daily meal requirements and desires! (And also LOTS of water!!) I still eat the occasional 'ICK' but that is the exception and not the norm. Most of that doesn't appeal to me anymore! I feel much better when I eat clean and I like that feeling!!

Exercise is also looked upon with anticipation as opposed to dread like in my previous life. What am I saying....exercise was non-existent then!! I LOVE my bike rides and the way I feel when I finish them. Refreshed and ready for my day!! I also enjoy the results of the toning exercises!! I have been making a concerted effort to work on my toning at least 2-3 days per week and am seeing the results of it too!! I can actually see muscles now!!!

To celebrate the day I am adding a few new recipes that are all Six Week Body Makeover plan friendly for Reducers and those who are Living Lean. Heck, even others might like them too!!
To go to the recipes, click here: Recipes for 2008

Enjoy!!

My 'Mermaid' Shot
Never thought three years ago that I would ever be able to fit
BOTH legs into ONE leg of my 'before' pants!!


Post OptionsToday is also my uncle's birthday!!

Happy Birthday Uncle Lynn!!

Reflections of Year Two of Living Lean

I can’t believe it has been two years since I reached my goal size!! Still wearing my size 8/10 pants and my size 10 tops! I even have a few pairs of men’s SMALL sweatpants that I wear to mow the lawn!! I never thought when I was wearing Men’s XXL shirts that I couldn’t button all the way down that I would ever be able to wear anything that was a SMALL (men’s or women’s size!)

I have discovered in the past year that to maintain this new size 10 body, cardio fat burning exercise is VERY IMPORTANT!! Gotta get my heart rate in the 60 – 65% zone and walking just wasn’t cutting it for me anymore! So, in May I bought myself a bike!! I LOVE my bike! Once I got a comfortable bike seat and got my backside ‘broken in’, I road 6 days a week for about 12-13 miles per day from June until November! I averaged about 62%THR for 60 of the 65 minutes I was riding each day. Very exhilarating and also a great fat burning activity that was fun! I even participated in the Tour de Cure at the Indianapolis Motor Speedway in July. I rode 12 laps on the speedway in about 2½ hours. That’s 30 miles! I had so much fun, I am doing it again in 2008. This time I want to do 24 laps! (that’s 60 miles!)

Victory Lane at the
Indianapolis Motor Speedway!!

In year two of Living Lean, I also cashed in on my 1 year at goal reward of going to the Jeff Gordon Racing School for a day! I made 28 laps and my top speed was over 134 MPH!! I am DEFINITELY doing this again and that will be my Three years of Living Lean present to myself! And the next time, I want to go faster than I weigh. Hopefully, I can do that at the Indianapolis Motor Speedway, too. Just think, one year from today is when I will make my reservation!!

Goal Achieved!!
Read more about it on my blog from June!

That's my nephew Sam cheering me on.

He also took all the great shots of my racing experience!!
Thanks Sam!!

In September I spent a wonderful week with seven other Skinny Minnies at Annie’s lake house in New Hampshire. In spite of a dead refrigerator full of food, broken car locks, broken bones, attempted self-drowning (by me!), kidney stone attack, and (2) trips to the emergency room, we all had a great time. We even ate mostly on plan (except for some KPBC!!) and most of us even dropped a few pounds while there!! Mary and I attended the first Race in the Chase for the Nextel Cup (NASCAR). My guy Jeff Gordon finished a strong second in the race too!! It was great meeting other success stories of the Six Week Body Makeover plan and sharing all of our experiences and trials of Living Lean. I am proud to call them my friends!

The Skinny Minnies at Lakescape 2007
(This group lost over 650 lbs!)

I attended my 25^th high school class reunion in October. Of course, being half the size that I was in high school AND being 25 years older, NO ONE recognized me without at least one clue. Lots of surprised looks, too. I still love it when people I have known ‘before’ don’t recognize me now! I always say it is like walking around in disguise in plain view!!

But the biggest highlight of the year came in November when I was chosen to participate in the filming of the next infomercial for the Six Week Body Makeover!! I spent four fabulous days in warm and sunny (and a little bit foggy at times, too!) California! First trip west of Missouri and my first flight longer than 2 ½ hours. Needless to say it was also my first time using an airplane rest room, too!! Roomier than I thought it would be but I was glad I am the size I am now verses before!! Don’t know if I would have fit then!

I arrived early Saturday morning and spent most of the day looking around the hotel while trying to avoid the onslaught of teenagers that were staying there, too. Lucky for us, they all left Sunday morning, much to the delight of the hotel staff and guests! I also walked through a craft show that was being held on the grounds of the hotel! I bought myself a kaleidoscope made by a California craftsman!! My first souvenir of my trip! Later in the afternoon, I finally got to meet up with more of the 6WBMO infomercial participants which included two of my fellow Skinny Minnies (Mary and Karen) who were also at Lakescape in September and Leslie, another Skinny Minnie who I had chatted with online, but had never met face to face!

'Skinny Minnies in LA'
Leslie, Karen, Mary and Jenny

All 18 of us plus Dolores and her husband enjoyed dinner together and sharing autographs, pictures, and stories! We nicknamed our group the ‘Ton of Fun Gang’ because the total weight loss for us including Dee’s, was over 2000 lbs.!! Divided by 19 people, that is an average loss of over 100 pounds PER PERSON!!! WOW!!!

Ton of Fun!!

Sunday was my filming and testimonial day. I had a late call, so I slept in until 6 am (that is late for me!!), did 60 minutes on the bikes in the fitness room of the hotel, and waited anxiously for my ride to the studio. I didn’t know what to expect, even after talking with those who did their filming on Saturday.

We were called to the shoot an hour early and it was a whopping 10 minute ride to the studio (I thought it would be farther). I went into wardrobe first. David, our fashion coordinator, picked out the two outfits I would need for the day. The first one was for my ’on air’ shots. (Purple shirt, black cammy and black pants) The second one was for my stills (teal shirt, black cammy and black pants). I also needed to wear high heels for my stills (makes your legs look thinner!!). Being a barefoot and sneakers kind of gal, this was a new experience for me! I could barely walk in them, but they did make my legs look great!! And the only jewelry I wore were diamond stud clip on earrings. I got to keep the clothes, but not the shoes (Ha) or the earrings!! (Bummer)

My next stop was make-up and hair and the first thing I had to do there was take off my glasses! I couldn’t put them back on until I was finished for the day, too!! From that point on, I never really saw anything in focus, including myself and my lunch! But I survived!!

While I was in the make-up chair, I just sat back, closed my eyes and let Don do his magic on me! He even ‘fixed’ my eyebrows! (plucked them actually, another first for me!) When I sat up and opened my eyes, even out of focus I could see a huge difference! Lots of Wow’s from the other people in the trailer at the time, too! I started my hair styling to give Don a feel for how I do it, and then he finished it off – PERFECTLY!! I wish I could get it to look that good when I do it every day! I guess I just don’t have enough arms or hands. I need more hair spray, too!!

In the chair!!

We had to break for lunch (I was starving too) before my hair and make-up were finished. Even with only half of the job completed, a couple of the others didn’t recognize me at first and Dee had to do a double take!! Lunch was yummy, even though I was eating blind. I even brought a doggie bag of food back to the hotel with me!

After lunch, it was back to make-up and hair for Don to put the final touches on my make-up and finish my hair. Once I was done there, I went back to wardrobe and got into my ‘on air’ outfit, had one last hair/make-up check, then it was off to the filming studio! I was introduced to the production crew, they miked me up, showed me where to stand, and then they just asked me questions about my weight loss journey! And NO SCRIPT for me! All I had to do was answer the questions that were asked! And since I love to talk about this subject, after some initial nervous jitters, I got more comfortable and the time just flew! Before I knew it, I was done!

Lights, Camera, Action!!

Six Week Body Makeover Infomercial Filming in November!

Now it was back to wardrobe to change clothes, have one last stop at hair/make-up for a quick check, and then I was off to my stills shoot! Walking in high heels and with no glasses!! Double Trouble!! Just had to walk really slow!!

Again, after introductions to the photographer and crew, I just posed as directed and just like that (and about 40 pictures later) I was finished!! Bonnie snapped a quick shot of Don and I before I ditched the heels!!! That picture is my favorite candid picture from my trip!! I just loved how I looked in that shot!!

After filling out the obligatory paperwork (releases and such), I returned the shoes and earrings to wardrobe and headed back to the hotel. Once everyone returned to the hotel from the studio, we all had dinner together.

Monday was supposed to be another day of filming for me, but unfortunately, four of us did not get to go (luck of the draw). Instead, we were treated to lunch the Michael Thurmond at P.F. Chang’s!! It was great! We had good food made to order (plan friendly!) and great conversation with Michael, Matt and Paul!! It was a pleasure and a thrill meeting them all!! After our two hour lunch, we all had our pictures taken with Michael and got autographs and then he was off to visit the crew on location and we returned to the hotel.

I just relaxed in the hotel for a while and went for a walk around the mall across the street. I also had the best oatmeal cookie I have ever had from The Corner Bakery. NOT ON PLAN, but delicious!!

Tuesday morning it was an early departure for the airport thru the fog! And I did get to see the Pacific Ocean as my plane took off!! So in 2007, I saw the Atlantic and Pacific Oceans!! (Another first for me!) I even made $30 on the plan ride home!! (Sold some of my ornaments I had with me!!)

The final leg of my LA trip was a treat for myself – A shared ride car service home from the airport! It just so happened that my flight was late arriving from Detroit, and the only car available once I got back to Indy was a black stretch limo!! And I was the only one in it!! The perfect end to a fabulous four days!! Now all I had to do was wait for my professional stills to arrive. Little did I know that the USPS would decide that I needed a lesson in patience!! What took only a few days to get delivered to most everyone else took almost 2 weeks to get to me!!

But boy were they worth the wait!! I looked at them and couldn’t believe that was me! What started out as a body makeover has now (3 years later) turned into a complete makeover!

All the credit goes to Michael Thurmond, Dolores, and everyone at Provida for providing me with the tools to makeover my life! I plan on using them every day and sharing my success story with anyone who wants to listen (and even some who don't!)

And a special THANK YOU goes to Don – my makeup and hair wizard! You will never know how much you have changed my life! All it took was a little make-up and hair styling by you for me to see what I have never seen before! You are the best!!

My 1 year of Living Lean gift to myself was my day at the Jeff Gordon Racing School. My 2 years of Living Lean gift to myself is ME! I am actually going to try the whole make-up and hair thing, even if only occasionally. It is amazing what a difference it made in the way I see myself.

What will year #3 bring?

Besides the infomercial debut sometime in the Spring of 2008, who knows?

I am really going to concentrate on my toning and my winter cardio program because riding my bike in the cold and snow is not an option and I need to keep up my fat burning routine! I also want and need to work on my stress reliever activities aka my knitting and felting business. My body does NOT handle stress well as it seems to add 5 lbs literally overnight when I am feeling stressed. I do not like that and I am going to eliminate that as much as I can!! Knitting is my best remedy for that, too!!

New recipes are also on the agenda….on plan and healthy of course!

Here’s to year #3 – It’s gonna be the best one yet!!

To see more pictures from the infomercial shoot,
see the LA Story blog entry

To read my weight loss story from the beginning,
see My Body Makeover blog entry

Makeup!!!

The making of Glamorous Jenny!

Finished Product!!

Not bad, Huh?!

Thanks Don!!

Goal Achieved!!!

Back in 2004 when I weighed over 300 lbs., doing something like driving a race car was an impossibility. I was simply too fat to squeeze through the window of the car. And even if I could get in, I don’t know how I would have gotten out! (Pry bar maybe?)

Then in 2005, I changed my body and my life! Using a great weight loss program, (Thanks again Michael!) I lost over 160 lbs. in 11 months. Now I was small enough to fit in size 10 clothes and a race car sans pry bar!

But just reaching my goal of a size 10 body wasn’t enough of an achievement to reward myself with such a special gift. I needed to MAINTAIN that weight loss for a year and then I would cash in on my reward.

Well, one year later in December 2006, I was still in my size 10’s, so I called and ordered my Jeff Gordon Racing School package! I decided to make it worthwhile, so I ordered the Ultimate Winner’s Circle package – 28 Laps!! Later in the Spring I booked my date at the Kentucky Speedway. And on June 30, 2007, I cashed in on my reward!!

Winner’s Circle

My first thrill was fitting in the driver’s suit comfortably. My next thrill was sliding through the window rather easily (helmet made it a little tricky, but not too bad).

Going through the window!

Waiting to go!!

Heading out on the track!!

Me at speed on the track!!

And my final thrill was driving the race car over 134 MPH!!! It was awesome!!

The guys and gals running the school were very friendly and helpful!! (Thanks!!)

The longer I drove, the more confident I felt! Now I wish I had opted for the 40 lap package! Oh well, that’s for the next time!! Maybe after 3 years of Living Lean! (which is actually only 18 months from now if I can even wait that long!!)

Next time, I want to exceed my weight in speed!! (140 – 150 MPH!)

I DID IT!!!
(Helmet hair and all!!)

Update for March 2007

It's been a while since I have updated my blog. I just added a few more recipes in the Healthy Recipes for Living Lean section!! They are 6WBM friendly, but mostly for Living Lean. The Honey Grain Bars are definately NOT plan friendly unless you are not reducing.
Hope you enjoy the recipes! If anyone tries them, leave a comment!!

Have a great day!!
:-)

Recipes - Some of my favorites!!

**NOTE TO SIX WEEK BODY MAKEOVER READERS:
The recipes in this section are NOT plan friendly!!!
They are a few of my favorite NON PLAN ones from the past!!

Here is the recipe for my 'Killer' Peanut Butter Cookies! These are my favorite non plan cookies!!

‘Killer’ Peanut Butter Cookies
(For best results, use exact ingredients as listed)

1 C. Reese’s smooth peanut butter
1 C. Parkay margarine, softened (or unsalted butter works OK too!)
1 C. granulated sugar
1 C. Domino Light Brown Sugar
1 t. vanilla
2 eggs
2½ C. all-purpose flour
1½ t. baking soda
1 t. baking powder
dash of salt (optional - I don't use it!)

In large mixing bowl, mix together peanut butter, margarine, sugars, and vanilla until thoroughly blended. Add eggs and mix until smooth. Set aside. In separate bowl, combine flour, baking soda, baking powder and salt. Stir with fork until blended. Slowly add flour mixture to egg mixture. Stir until thoroughly blended. Cover and refrigerate overnight. (If you are in a hurry, chill in the freezer for 1 – 2 hours before baking).

When ready to bake, preheat oven to 375^oF. (I bake with a convection oven.) Cover baking sheets with aluminum foil and DO NOT SPRAY. Roll dough into 1” balls and place about 3” – 4” apart on cookie sheet. Criss Cross each ball with a fork dipped in flour. Bake for 7 minutes or until light brown. Allow to cool on baking sheet for 1 – 2 minutes before removing to cooling rack. Keep in sealed container. I keep them in the freezer.

Makes approximately 6 dozen cookies.

Apple Crisp

11 cups apples, peeled, cored and sliced (I use Red Delicious or McIntosh apples – Granny Smith are too firm)
½ cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 ½ cup flour
½ cup margarine or butter (1 stick)

Preheat oven to 350^oF.

Peel and slice apples. Put in 9 x 13 inch baking dish and sprinkle with water. Mix dry ingredients together in small mixing bowl. Cut in butter until all ingredients are well combined. (I mix this with my hands so there are no large chunks of butter.) Sprinkle evenly over top of apples.
Bake, uncovered, for 1 hour. Allow to cool slightly. Serve warm with vanilla ice cream!

This is even better if eaten the next day and warmed in the microwave!

Apple Dumplings

6 medium baking apples peeled, cored and sliced (I use McIntosh apples)
1 cup white sugar
1 teaspoon cinnamon

For dough:
2 cups flour
2 ½ teaspoons baking powder
2/3 cup butter or margarine
½ cup milk

For sauce:
2 cups brown sugar
2 cups water
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/3 cup butter or margarine

Preheat oven to 375^oF.

Sift the flour and baking powder together in medium mixing bowl, then cut in butter until the mixture is fine and crumbly (I mix this with my hands so there are no large chunks of butter.) Sprinkle the milk over this and press lightly, working the dough only enough to hold it together. Divide the dough into 6 equal parts. Roll out each ball into a 6 inch square. Place a peeled and cored apple on each square. In separate bowl, mix the 1 cup white sugar and 1 tsp. cinnamon. Fill the cored center of each apple with this mixture, Bring dough up around apple and cover it completely. Moisten top edges with water and fasten securely to top of apple.
Place dumplings 1 inch apart in greased 9 x 13 baking dish. Set aside.
Combine the brown sugar, 2 cups water, and rest of spices in medium saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat and stir in butter until it melts completely. Pour this mixture over the dumplings.
Bake for 35 – 40 minutes, basting occasionally. Serve hot with milk or vanilla ice cream!

A Pennsylvania Dutch treat!

Ham Balls
This recipe can be made for dinner or as appetizers – Thanks Lucy!

3 lbs. ground ham loaf mix (have your butcher grind together 1½ lbs. smoked boneless ham and 1½ lbs. boneless pork roast if ‘ham loaf mix’ is not available)
1½ C. honey graham crackers, crushed to crumbs (I use 1 pack in the box)
1 C. milk
2 eggs, beaten

Preheat oven to 350^oF. Spray 9 x 13 baking dish. Set aside.
In large mixing bowl, combine ham loaf mix and graham crackers together until blended. Add milk and eggs and mix thoroughly. (You may need to use your hands for this!)
For dinner size portions: Form into about 12, 3” diameter balls and place in baking dish.
For appetizer size portions: Form into about 30 – 40, 1-1½” diameter balls and place in baking dish.

Topping: Stir together the following ingredients in order given:

¾ C. brown sugar
3/8 C. vinegar
1 t. dry mustard
1 10¾ oz. can condensed tomato soup (generic brand works fine)

Cover ham balls with topping and bake for 1 hour. (Appetizer size may not take quite 1 hour – check after 45 minutes)
Spread topping over each ham ball when serving.

For appetizers: Remove from baking dish and arrange on platter. Pour topping over all and serve with toothpicks.

This recipe can be doubled if making for a crowd. You will probably need several baking dishes to bake them in, especially when making appetizer size.

Pizza Dip

1 8 oz. package light cream cheese, softened
1 16 oz. container light sour cream
oregano to taste ( 1/2 t.)
dried crushed hot pepper to taste
1 regular size jar Prego Chunky Garden w/ mushrooms spaghetti sauce
1 medium onion, diced
1 medium green pepper, chopped into small pieces
1 12 oz. bag shredded mozzarella cheese
1 large bag Bite Size Tostitos and/or other ‘dippers’

Preheat oven to 425^oF.
Spray a large shallow baking dish with non-stick spray. (I use a 12” diameter spaghetti dish). Beat together cream cheese, sour cream, and spices until smooth. Spread evenly in prepared baking dish. Spread jar of Prego over cream cheese mixture. Sprinkle diced onion and green pepper over sauce. Bake for 12-15 minutes. Remove from oven and cover with mozzarella cheese. Return to oven and bake for 10 minutes or until cheese is bubbly. Serve hot with Bite Size Tostitos and/or other ‘dippers’.