Cauliflower Lasagna Casserole

If you are interested in an easy casserole idea and you LOVE Lasagna, check out this recipe!

Cauliflower Lasagna Casserole 

[4 servings: 1 Lean, 3 Green, 3 Condiment, 1 Fat] 

 ~In a large personal blender, COMBINE: 

24 ounces 1% Cottage Cheese (2 Leanest) 

6 Tablespoon Eggbeaters (2 Condiments) 

8 Tbls Light Cream Cheese (4 Fat) 

1 tsp Italian seasoning (2 Condiment) 

2 tsp garlic, minced (2 Condiment) 

~PULSE until creamy; set aside. 

 ~In a large skillet Brown: 

9 ounces Extra Lean Ground Turkey (1 Leanest) 

½ tsp Italian seasoning (1 Condiment) 

1 tsp garlic, minced (1 Condiment) 

~STIR IN: 1 cup diced tomatoes (2 Green), then remove from heat; set aside. 

~Added Layers: 

1¾ cup Rao's Pasta sauce (5 Green+4 Condiment) 

4 oz Sargentos or Lucerne reduced-fat shredded Mozzarella cheese (1 Lean) *3-5g fat per oz.

~ASSEMBLE:  In a 4 quart deep Casserole dish, place 8-¾ ounces Chopped Cauliflower Florets (5 Green) on bottom. 

~Scoop ½ of the meat mixture followed by all of the Creamy mixture. Next, layer ½ of the Rao's Sauce, 2 ounces of shredded low-fat Sargentos cheese then the remaining ½ meat, followed by remaining ½ sauce. Top with 2 oz more or Low-fat shredded cheese. 

 ~BAKE at 350°F for 40-45 minutes until cheese is melted and golden on top. 

~Divide into 4 equal portions! 

*Per request: Insta-pot Method: 

~Turn the Instant Pot to SAUTE and add the oil. 

~Once the oil is hot and shimmering, add the ground meat and seasoning Cook and stir, breaking up as you go, until the meat is no longer pink, about 7 minutes. Stir to combine. 

~Add ¼ cup water and scrape up all of the stuck on bits of food. (Make sure to get every bit off so that you avoid a burn warning.) Pour in the diced tomatoes in their juices. Do not stir. 

~Add in the chopped Cauliflower. Pressing down so that it is submerged in liquid. Pour ½ the Rao's Sauce over the cauliflower. Do Not Stir. 

~Scoop the creamy mixture over top of cauliflower, again Do Not Stir. Cover with remaining Rao's Sauce 

~Cover and seal the Instant Pot. Cook on high pressure (manual) for 15 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove lid 

~Sprinkle the cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. 

 ~Divide into 4 equal portions. Enjoy! 

#BeCreativelyHealthy, #Allergy2SoyNoProb, #opt4lifewithjenn, #Keto, #weightlossplan,

Stuffed Cabbage

As a kid, my mom would make stuffed cabbage. Not really a favorite for me since I didn't like cabbage, much. Cabbage, tomato sauce and ground beef was a cheap complete meal for a family of seven. Even though I am still not a fan of cabbage (more so after the cabbage soup diet of the 90's) I make it every once in a while. Here is one of my on plan stuffed Cabbage recipes I adapted when I started on my health journey in 2017.

*For an Asian inspired recipe, check out my

 Sweet-N-Sour Stuffed Cabbage

[4 Servings: 1 Lean, 3 Green, 3 Condiments, 1/4 fat]

TOMATO SAUCE

Ingredients:

•2-1/2 cup Italian stewed tomatoes, pureed (5 green)

•2 Tablespoon chopped onion (2 Condiment)

•1 teaspoon Coconut Aminos (1 Condiment)

•2 Tablespoon Light balsamic vinaigrette (1Fat)

MEAT FILLING

•15 oz ground lean turkey sausage (yields amount 9-3/4 oz cooked: approx 1-2/3 lean)

•18 ground lean turkey (yields 12 oz cooked: 2 lean)

•2 cup riced cauliflower (4 green)

•1/4 cup parsley, chopped (1 Condiment)

•2 Tablespoon chopped onion (2 Condiment)

•1/2 cup chopped scallions (1 Green)

•2 teaspoon garlic, minced (2 Condiment)

•1 egg (1/3 lean)

•2 tsp Coconut Aminos sauce (2 Condiment) •1/2 tsp black pepper (1 Condiment)

•1/4 tsp salt (1 Condiments​)

•3 oz cabbage leaves, blanched (2 Green) for wrapping meat mixture into.

Directions:

~Preheat the oven to 350°F

~Boil a large pot of water and have a large bowl of ice cold water prepared and ready.

~Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. ~Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.

~In a separate large bowl, make the sauce by combining the pureed tomatoes, onions, balsamic vinegar dressing, coconut aminos and water. Stir until mixed.

~Pour 1/4 of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.

~In another large bowl, combine the ground meat, cauliflower, parsley, chives, coconut aminos sauce, garlic, egg, black pepper and salt. Mix until well combined.

~Divide evenly into 4 Servings, then roll 2-3 balls out of each serving.

~Wrap each ball in cabbage and place on sauce in baking dish.

~Pour remaining sauce evenly over cabbage roll.

~Bake for approximately 30-35 minutes or until meat temp reaches 165°F

~Freeze remaining servings in airtight container. (I use a 2 cup Tupperware for each separate servings for easy use later.) Just remove when needed, thaw and microwave or reheat in oven

#BeCreativelyHealthy, #Allergy2SoyJourney, #opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link: Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me:

 becreativelyhealthy@gmail.com 

(Average weight loss for Clients on the Optimal Weight 5&1 Plan™ with support is 20 lbs.)

Soy Free Cocktail Sauce

[4 Servings: 1/2 Green, 1-1/2 Condiment, 1/2 Fat]

~In a food processor combine:
1 cup crushed tomatoes (2 Green)
3 Tablespoon diced green onion (3/4 Condiment)
2 Tablespoon Reduced Sugar Ketchup (2 Condiment)
1 teaspoon Horseradish (1 Condiment)
1/2 teaspoon lemon juice (1/4 Condiment)
3/4 teaspoon garlic (3/4 Condiment)
1 teaspoon Coconut Amino or Balsamic Vinegar (1 Condiment)
1/2 Tablespoon Hot Sauce (1/4 Condiment)
2 teaspoon oil (2 Fat)

~Pour pureed mixture into a saucepan and simmer on low, simmer for 15-20 minutes, stirring constantly to avoid scorching.
~Divide into 4 servings. Enjoy with Shrimp Lobster, Fish or my Hush Puppy Fueling!

#BeCreativelyHealthy

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To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Individual Sloppy Joe Casseroles

[4 Servings: 1 Lean, 3 Green, 3 Condiment]

Ingredients:

8 Cali'Flatbreads (8 Green, 1-1/3 Lean)
18 ounces extra Lean ground Turkey Or ground Venison (Should yield 14 oz cooked 2 Leanest)
⠀⠀
For the Sauce:
1-1/2 cups crushed tomatoes (3 Green)
1/2 cup green bell peppers, minced (1 Green)
1/4 cup chopped green onions(1 Condiment)
3 Tablespoon sugar-free BBQ Sauce (3 Condiment)
1/2 Tablespoon Coconut Amino sauce (1-1/2 Condiment)
1-3/4 Tablespoon chopped onion (1-3/4 Condiment)
1 Tablespoon apple cider vinegar (1/4 Condiment)
6 Tablespoons Rao Sauce (3 Condiment)
1 Tablespoon Walden Farms pancake syrup (1/2 Condiment)
1/2 teaspoon chili powder (1 Condiment)

Topping
4 ounces low-fat Mozzarella cheese (2/3 Lean)⠀

Directions:
~Preheat the oven to 350 degrees F.
~In a large skillet, brown meat over medium high heat, then add in the veggies, sauces and seasoning to the skillet and bring to a low simmer, stirring constantly to avoid scorching.
~In FOUR (4) 16 ounce baking dishes (I found them at Bed, Bath&Beyond-$4.99 each), lay 1 Cali'Flatbread into the bottoms, followed by 1/4 of the meat sauce mixture in each dish, followed that by a second Cal'Flatbread and finish off with 1 oz shredded cheese on top of each.
~Place all four ramekins or baking dishes on a cooking sheet to make it easier to transfer to oven. Bake for approximately 15-20 minutes COVERED, then bake UNCOVERED for an additional 5 minutes.
~Garnish with Cilantro, if desired

To Order your own Cali'flour FLATBREADS use this link to help support the BeCreativelyHealthy blog: https://glnk.io/9pw/dragonfliesluv

Use Discount Code: BeCreativelyHealthy to receive 10% off at checkout

#BeCreativelyHealthy

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@Califlourfoods

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Low Carb Chicken Crust Pizza

[4 servings: *3/4 Lean, 3/4 Green, 1 Condiments]

18 ounces extra lean canned chicken (2-1/2 Lean)
4 Tablespoon shredded reduced fat Parmesan cheese (2 Condiments)
4 ounces shredded low-fat Mozzarella (2/3 Lean)
1 whisked egg (1/3 Lean)
1/4 cup diced green onion (1/2 Green)
1/2 cup fresh spinach (1/2 Green)
1 cup cauliflower florets (2 Green)
1 teaspoon minced garlic (1 condiment)
1/2 teaspoon Ranch seasoning (1 condiment)

~Preheat oven to 350°F
~Rice cauliflower by pulsing the florets in a food processor.
~In large bowl mix ground chicken or turkey, cheese, egg, seasonings, spinach and cauliflower.
~Line baking sheet with parchment paper and press chicken mixture into 4 even thin layer.
~Bake for 15 minutes. Remove from oven and let cool.
*If prepping to use later on, stop here and store in 4 equal serving and freeze chicken crust (no toppings) individually for quick meal. (Label each as *3/4 Lean, 3/4 Green, 1 Condiments.)

Top with desired toppings: (*If you froze the crust for a different time, use the following amounts to add toppings when you are ready to use.)

Chicken Supreme Pizza
[1 Serving: 1 Lean, 3 Green, 3 Condiment]

1 Chicken Crust (*recipe above=3/4 Lean, 3/4 Green, 1 Condiment)
4 Tablespoon Rao's Sauce (2 Condiment)
1-1/2 ounce low-fat cheese (1/4 Lean)
1/2 cup spinach, chopped (1/2 Green)
1/4 cup red bell peppers, diced (1/2 Green)
1/4 cup green bell peppers, diced (1/2 Green)
1/4 cup sliced mushrooms (1/2 Green)
1/4 cup chopped green onions (1/4 Green)

~Preheat oven to 400 degrees F.
~Spread sauce over pre-baked crust
~Bake pizza for 10-15 minutes until cheese is melted, and crust is heated through. (Oven temps vary. Watch carefully so you do not overcook.)


JD😎2017

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Easter Sunday 5&1 Menu

[8 servings of Lean & Green Meal]

√Fueling #1: Cappuccino or Hot Cocoa [Make per packet instructions]

√Fueling #2: Almond Blueberry Hot Cereal [make per packet instructions]

√Fueling #3: Blue Cheese Mac
1 packet Mac-N-Cheese (1 Fueling), 1 Tbls Reduced Fat blue cheese (½ Condiment), 6 Tbls water [*make per packet instructions then stir in blue cheese] My Favorite Adult version of Mac!

√Loaded Cauliflower Bake!!
[8 servings: ½ Lean, 1-½ Green, ½ Condiment]
Ingredients:
4-1/2 cups cauliflower florets, chopped (9 Green)
6 oz shredded low-fat sharp cheddar cheese, divided (1 Leaner)
6 oz shredded low-fat Monterey jack cheese, divided (1 Leaner)
1 1/2 cups low-fat plain Greek yogurt (1 Leanest)
1 1/2 cups green onions, chopped (3 Green)
6 oz Low-fat Ham (98%fat-free) or 5 oz turkey bacon, chopped (1 Lean)
1 clove garlic, minced (1 Condiment)
1/2 teaspoon pepper (1 Condiment)
1/4 teaspoon salt (1 Condiment)

Directions:
~Preheat oven to 350 degrees
~Steam cauliflower florets until tender
~While cauliflower steams, cream together 4 oz of the shredded cheddar, 4 oz of the Monterey Jack, and yogurt.
~Stir in sliced green onions, chopped ham OR bacon, and garlic; Set aside
~Drain any liquid from steamed cauliflower and add to cheese mixture
~Stir cauliflower and cheese mixture together
~Taste for seasoning, and add as necessary
~If you want a finer texture, give a few mashes with the potato masher
~Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
~Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.
~Divide into 8 servings

√Spinach Stuffed Turkey Loin-
(Makes 8 servings: ½ Lean, 1 Condiment, ¼ Fat):
24 oz package of Turkey tenderloin (3 Leaner)*2 sections come in each package
1 cup raw spinach (1 Green)
4 Tbls Light Cream Cheese or Light laughing Cow Cheese wedges (4 Condiment)
5 oz sliced Turkey Bacon (1 Lean)
1 tsp Ranch Seasoning (2 Condiment)
1 tsp Mrs Dash Garlic Pepper (2 Condiment)

Directions:
~Cut each turkey section length-wise, like a sub sandwich. Place 2 Laughing Cow Wedges in each section (or 2 Tbls light cream cheese), then add 1/2 cup spinach to each section. ~Sprinkle half the Seasoning on to each section then close Turkey up and wrap turkey bacon around each section, then wrap in aluminum foil.
~Cook at 350°F for 30-35 minutes.
~Divide into 8 servings

√Side Salad: [8 Servings: 1-½ Green, ½ Condiment, ¼ Fat]
7 cup spring mix (7 Green), 1-½ cup diced tomatoes (3 Green),Toss to coat with Dressing: 6 Tbsp Chobani plain yogurt (3 Condiment) 1 teaspoon Ranch Seasonings (1 Condiment)
~Divide into 8 servings
[*Instead of the side salad you can steam 5 cups broccoli then divide into 8 equal portions to serve]

√Fueling #4: Chocolate Lava Cake
1 Chocolate Shake (1 Fueling) 1 Tbls light Cream Cheese (½ Fat) 6 Tbls water [Mix completely, then microwave 55-70 seconds]

√Fueling #5: Yogurt Berry Frosty
1 packet Yogurt Berry (1 Fueling) 1 cup ice, ½ cup Vanilla Almond milk (½ Condiment) [In personal blender, pulse ice to crush then add fuel powder and milk]

#BeCreativelyHealthy
#Allergy2SoyJourney
#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Spinach Stuffed Turkey Tenderloin

(Makes 4 servings: 1 Lean, 1/4 Green, 2 Condiment, 1/2 Fat):
24 oz package of  Turkey tenderloin (3 Leaner)*2sections come in each package
1 cup raw spinach (1Green)
4 Tbls Light Cream Cheese or Light laughing Cow Cheese wedges (4 Condiment)
5 oz sliced Turkey Bacon(1 Lean)
1 tsp Ranch Seasoning (2 Condiment)
1 tsp Mrs Dash Garlic Pepper (2 condiment)

Directions: cut each turkey section length-wise, like a sub sandwich. Place 2 Laughing Cow Wedges in each section, then add 1/2 cup spinach to each section. Sprinkle half the Seasoning on to each section then close Turkey up and wrap turkey bacon around each section, then wrap in aluminum foil. Cook at 350°F for 30-35 minutes.
Divide into 4 equal portions along with 2-3/4 Green servings and enjoy!

#BeCreativelyHealthy

#Allergy2SoyJourney

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Loaded Cauliflower Bake

Need a great side for Easter Sunday? I am on a weight loss plan that allows for 2 meals a day plus 4 meal replacement & 1 snack. 1 serving of this recipe is an approved meal! It is super yummy and I still lose weight. I released 100 lbs in 6-1/2 months changing my habits. Everyone's journey is different but if you would like some great healthy recipes like this (keto friendly, too) PM me.

Loaded Cauliflower Bake!!
[4 servings: 1 Lean, 3 Green, 1 Condiment]
Ingredients:
4-1/2 cups cauliflower florets, chopped (9 Green)
6 oz shredded low-fat sharp cheddar cheese, divided (1 Leaner)
6 oz shredded low-fat Monterey jack cheese, divided (1 Leaner)
1 1/2 cups low-fat plain Greek yogurt (1 Leanest)
1 1/2 cups green onions, chopped (3 Green)
6 oz Low-fat Ham (98%fat-free) or 5 oz turkey bacon, chopped (1 Lean)
1 clove garlic, minced(1 Condiment)
1/2 teaspoon pepper (1 Condiment)
1/4 teaspoon salt (1 Condiment)

Directions:
~Preheat oven to 350 degrees
~Steam cauliflower florets until tender
~While cauliflower steams, cream together 4 oz of the shredded cheddar,  4 oz of the Monterey Jack, and yogurt.
~Stir in sliced green onions, chopped ham OR bacon, and garlic; Set aside
~Drain any liquid from steamed cauliflower and add to cheese mixture
~Stir cauliflower and cheese mixture together
~Taste for seasoning, and add as necessary
~If you want a finer texture, give a few mashes with the potato masher
~Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
~Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

#BeCreativelyHealthy

#Allergy2SoyJourney

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Individual Lasagna

I am planning on hosting a Pampered Chef party so I made this on-plan recipe to go with it.😋This classic Italian lasagna recipe has lots of flavor and it’s easier and faster to prepare by using Flatbread instead of lasagna noodles, let alone, HEALTHIER! (*This is compliant with the Optimal 5&1 weight-loss plan)😋

Individual Classic Italian Lasagna
[2 Servings: 1 Lean, 3 Green, 3 Condiment, 1 Fat]

Ingredients

Marinara Sauce:

1 cups pureed Rotel tomatoes (2 Green)

1 tsp minced garlic (1 Condiment)

1 Tbls chopped onion (1 Condiment)

Filling:

1 cup 1% Cottage Cheese (⅔ Leanest)

1 egg (⅓ Lean)

1 teaspoons minced garlic (1 Condiment)
1/2 teaspoon dried oregano (1 Condiment)
1/2 teaspoon dried basil (1 Condiment)
pinch Salt and Black pepper (1 Condiment)
¼  cup parmesan cheese (2 Fat)

Layers:

4 Cali'flour Flatbreads (4 Green, ⅔ Lean)

https://glnk.io/9pw/dragonfliesluv

2 ounces shredded low-fat mozzarella cheese (⅓ Lean)
Fresh parsley (for garnish - optional)

Instructions
~Preheat the oven to 375 degrees F.

~In a PC Manual Food processor (item #2593) OR *24 oz Ninja Personal Blender cup, puree the tomatoes chopped onion and garlic.

~In a small sauce pan (item # 2735) bring to a simmer the pureed tomatoes mix for 5-7 minutes using the Classic Scraper (item # 1650) or spoon to stir constantly to prevent scorching.
~While sauce simmers, lightly rinse Food processor OR Blender cup, then combine the Cottage Cheese and egg. Pulse until creamy then add in the Parmesan and remaining seasonings.
~In the bottom of 2 Brie & Garlic Baker's (item # 1369)* OR two individual oven safe bowls, place about 1/3 of the sauce across the bottoms, divided evenly. (These Baker's are perfect for dinners for one)
~Top the sauce with one Cali'flour Flatbread in each dish.
~Spread the creamy mixture over the flatbreads in each dish, divided evenly.
~Then top with another 1/3 sauce mixture
~Add another Flatbread to each dish.
Pour on the remaining 1/3 of the sauce, divided evenly.
~Layer the shredded mozzarella, evenly over the sauce in each dish.
~Cover with lid and bake for 25 minutes.
~Remove lid and bake another 10 minutes, allowing cheese to brown.
~Let cool for about 15 minutes before serving.
*Be careful, they will still be very hot!

🤩Here's a special sale Cali'flour is offering with Optavia clients in mind!🥰🥰🥰 Try their pizza crusts too. (*Cali'flour is Gluten & Soy free plus Keto & Weight Watchers friendly!)

https://glnk.io/9pw/dragonfliesluv

USE CODE: BeCreativelyHealthy at the checkout page to get a discount

#BeCreativelyHealthy

#Allergy2SoyJourney

#opt4lifewithjenn

#Califlourfoods
@Califlourfoods

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

Soy-Free Cauliflower Shrimp Stir-fry

I first made my Cauliflour Chicken stir-fry fall of 2017. I was out of cauliflower to make "rice" BUT I had used the Cali'flour crusts to make tator tots SO I knew it could work for this.  I pulsed the frozen crust in the food processor to make it into crumbles. As I was going through my recipes to transfer them to this blog, I ran across this one I made so I thought I would share again. 

Soy Free Shrimp OR Chicken Stir-fry
[2 Servings: 1 Lean, 3 Green, 3 Condiment, 1/2 Snack, 1 Fat]

1 frozen Cali'flour Red Pepper Crust (3 Green, 1/2 Lean)-Pulse in a food processor until small bits; set aside for later  [To order crusts to have on hand, use link: https://glnk.io/9pw/dragonfliesluv ]

19 ounces of shrimp, peeled and de-veined (1-2/3 Lean) *OR 15 oz cubed skinless chicken breast can be used.
2 stalks Celery, thinly sliced (1 Snack)
2 teaspoons olive oil (2 Healthy Fat)
1 Tablespoons of minced onions (1 Condiment)
1/2 cup red bell pepper, sliced thin (1 Green)
1 teaspoons garlic (1 Condiment)
1 teaspoon fresh grated ginger (1/2 Condiment)
1/4 teaspoon Curry powder (1/2 Condiment)*optional
1 Tablespoon Coconut Aminos (3 Condiment)

In a large skillet OR Wok heat oil then add the chicken and the seasonings. Stir until chicken is cooked and veggies are tender. Then add the squash, scallions and previously pulsed crust.

1/2 cup Roasted Kabocha Squash or Delicata (1 Green)
1/2 cup scallions (1 Green)
Pulsed Cali'flour Crust

~Slide the mixture off to the side of the skillet and dump in 1 egg, beaten (1/3 Lean) and scramble. ~When the egg is cooked through, mix to combine with the chicken and veggies.
(*My Optimal Recipe created Fall of 2017)

#BeCreativelyHealthy  

#MySoyFreeJourney 

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To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)