Peanut Butter BBQ Chicken Pizza

Peanut Butter
PIZZA
and BBQ?

They totally go together. Now you can have your pizza and feel great about it! Single serve, thin crust and tastes sinful. 

• 1 large whole grain tortilla (or use gluten free)
• 2 tsp natural creamy peanut butter
• 2 tbsp light BBQ sauce
• 2 oz cooked chicken breast, chopped
• 1 cup veggies of choice eg: shredded carrots, mushrooms, peppers, onion, etc
• 1 oz (1/4 cup) 2% shredded pizza blend cheese
• 1 tbsp chopped fresh parsley
• sea salt and pepper to taste

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

Place the tortilla on the baking sheet. Mix the peanut butter and BBQ sauce until smooth. Spread over the tortilla.

Top with veggies, chicken and then the cheese. Garnish with parsley and spices.

Bake for 10 to 12 minutes until the tortilla is crispy golden and the cheese is melted.

Remove from oven. Cut and eat (permission to eat the entire pizza).

Serves 1

Per Serving: 375 calories, 16g fat (healthy fats!!!), 32g carbs, 5g fiber, 27g protein

Lighter BBQ Chicken

Sweat at the gym is sexy. It's a good sign you are putting the work in working-out! Having to refresh your deodorant and powder your face while entertaining at home on a hot day- not so sexy. Summer is hands down the peak of random get-togethers with family and friends since the weather is so nice. I don't know about your circle of friends, but with mine food is always, always involved in some way. Be it appetizers, random finger food or a hearty grill out feast.....

Every one knows when they invite me, I come bearing some really kick-butt  marinated chicken ready to throw on the BBQ. My girl friends know me well enough that it's always bikini friendly; the guys however- the less they know the better....and better they might look! Buddha-beer-belly vs. sexy-chicken-6-pack...... If you are tired of your same old plain chicken, give this recipe a try!

• 1 lb boneless, skinless chicken breasts
• 1/4 cup fat free Italian dressing
• 1/4 cup low sugar BBQ sauce 
• 2 tbsp sugar free preserves of choice (orange marmalade, cherry, etc)

In glass bowl, heat the preserves until warmed and runny. Stir in the dressing and sauce.

Pour the marinate over the chicken, cover and let sit at least 4 hours, overnight being best.

To cook chicken, heat outdoor grill to medium heat. Cook for 12 to 15 minutes or until thermometer inserted reads 170F.

Serves 4 to 6

The Best Glazed Salmon

Born and raised in Eastern Canada, you can bet I grew up on fresh fish. My daddy had me waders at a young age teaching me to fly fish. We always had Atlantic Salmon on hand- either fresh or whole frozen that we caught. As much as I love it, it's like potatoes (raised on a farm with too many potatoes) you have to come up with different ways to cook it or else it gets old really quick. This is hands down my favourite way to cook salmon- without any crappy marinates or seasonings. Fresh and healthy.

• 1 lb boneless, skinless wild Atlantic salmon fillet
• 1 tbsp real maple syrup (grade B preferably)
• 1/4 cup aged balsamic vinegar
• 1 clove garlic, minced
• pinch sea salt and fresh cracker pepper

Preheat skillet sprayed with non-stick cooking spray over medium heat. Cut salmon fillet in equal portions (3 or 4). Sprinkle with salt and pepper.

Grill the salmon for about 4 minutes on each side, only flipping once. Mix together the maple syrup, vinegar and garlic.

Turn the heat up to high, pour the maple mixture over the salmon and let reduce until thick, brushing over the salmon.

Serve immediately. Pairs well with steamed brown rice and roasted asparagus.