Skinny Taquitos

Life can get pretty wild & crazy at times...I prefer to be busy though vs. bored. The best way to balance it out is some time with my girl friends! No one can pick you up, break up the crazies and make you laugh like a silly hyenia as much as a great group of gals. Earlier this summer one of my best girls and I shared these fabulous healthy taquitos that left us talking about them weeks later. They were just that darn good!

• 16 small corn tortillas
• 1 tsp extra virgin olive oil
• 1 lb extra lean ground chicken or chicken breast, chopped
• 1 small red onion
• 2 cloves garlic
• 1 tbsp chilli powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp fine sea salt
• juice of 1 lime
• 1 cup salsa (heat of your choice)
• 8 oz fat free cream cheese

In a large skillet, heat the oil over medium temperature. Add the onion and garlic, cooking until just tender about 4 to 5 minutes. Add the chicken and cook through.

Sprinkle the chilli powder, paprika, cumin and salt in, mixing well. Add the salsa and lime juice, cooking until reduced and thickened, about 5 to 7 minutes. Set aside.

Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray.

Warm the tortillas in the microwave for 30 seconds to soften so they are easy to roll.

Spread 1 tbsp of cream cheese on each tortilla. Evenly spread the chicken mixture in the center of each, then roll tight.

Place the tortillas seam side down on the baking sheet. Bake for 10 to 15 minutes until golden and crispy.

These are fabulous served with plain greek yogurt (instead of fatty sour cream), salsa or homemade guacamole (healthy fats!!!)

Serves 8 (2 taquitos to talk about each)

Per Serving:  220 calories, 3g fat, 28g carbs, 4.5g fiber, 20g protein

Cowgirl Cookies

Two great things come from Texas- my sister, and cookies.

In honour of my cowgirl..... cookies :)

• 1 cup oat flour (ground oats)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup expeller pressed coconut oil
• 3/4 cup unsweetened applesauce
• 1 cup Stevia In The Raw
• 1 large egg + 2 whites
• 2 tsp quality vanilla extract
• 1 cup dark chocolate chips
• 2 cups old fashioned rolled oats
• 1 cup chopped pecans

Preheat oven to 350 degrees F. Line cookie sheets with parchament paper (first choice) or spray with non-stick cooking oil.

In a large bowl mix the flour, baking powder, soda, cinnamon and salt. Set aside.

In a clean bowl beat the eggs, oil, stevia and applesauce until smooth. Stir in the vanilla.

Add the oats, chocolate and pecans mixing until incorporated.

Drop by tablespoon full onto prepared sheet. Do not flatten.

Bake for 10 to 12 minutes until lightly golden. Remove from oven and let sit on pan for a few minutes to set, then transfer to wire rack to full cool.

Makes 2 dozen Texas sized cookies

Per Cookie: 147 calories, 10g fat, 14.5g carbs, 2g protein

  

Whole Grain Morning Glory Muffins

Rise and SHINE...that's my motto. Every single day we can start over no matter how crazy the prior day was. Let's face it, life's not perfect and it thank goodness it's not. The pursuit of perfection- silly and outrageous. The pursuit of perfect effort on the other hand- that's the root of success! The same goes for diet. Start your day off right and odds are the rest of your eats will follow similar suit.

Have you seen the size of those bakery muffins? The tops are as big as my head. Most are beaming with more sugar and fat than a candy bar. Dear gorgeous reader........those are not the way to start your day rocking and rolling. You will crash and burn. And let's face it- not so bikini friendly. I love a good homemade muffin, and you can too. This is my version of a morning glory muffin that won't weigh you down.

• 1 1/4 cup oat flour (ground oats)
• 3/4 cup (60g) oatbran
• 1/4 cup ground flaxseed
• 2 scoops vanilla protein powder (not an isolate- this will make them dry)
• 3/4 cup Stevia In the Raw
• 3 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp bakingsoda
• 2 tsp ground cinnamon
• pinch of nutmeg
• 4 egg whites
• 1 whole egg
• 2 tsp vanilla extract
• 1/2 cup pumpkin puree or unsweetened applesauce
• 2/3 cup milk (I use unsweetened vanilla almond milk)
• 1 cup (200g) grated carrots
• 1 cup grated zucchini
• 1 apple, peeled and grated
• 1/4 cup unsweetened flaked coconut
• 1/4 cup rolled oats (toasted in a pan gives a nice nutty flavour)

Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick cooking oil.

In a large bowl beat the eggs whites and egg until fluffy. Add the pumpkin, milk and vanilla.

In a separate bowl sift together the dry ingredients. Stir into wet mixture but do not overmix. <---flat heavy muffins. Fold in the carrot, zucchini, apple and coconut.

Evenly distribute batter into prepared muffin cups. Sprinkle with toasted oats.

Bake for 22 to 25 minutes until spring to touch and lightly golden. Remove from oven, let cool in pan about 5 minutes before transferring to a wire rack to cool.

Makes 12 muffins

Per Serving: 130 calories, 4g fat, 15g carbs, 4g fiber, 9g protein