Welcome friends to Be Creatively Healthy Recipe Blog. As some of you know, I have food allergies to legumes, including peanuts & SOY. This makes weight-loss meal replacements a challenge. With planning, I created recipes using Optavia Soy-free products (Some with Soy Lecithin used sparingly). I was able to release my first 100 lbs in just 6-1/2 months on Optavia! (Medifast also used) My Goal is to help others on their health journey #BeCreativelyHealthy. -Jennifer Dickman
Ingredients: 3 eggs, at room temp (1 Lean)3 Tablespoons light cream cheese at room temp (1 Fat + 1 Condiments) 1/16 tsp cream of tartar (a pinch) 1 packet Stevia (1 Condiment)
Directions: ~Preheat oven to 350 degrees.
~Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl.
~Add cream of tartar (or vinegar or lemon juice) to whites.
~Beat whites on high until stiff peaks form. Set aside. ~Add cream cheese and Stevia to yolks.
~Whisk yolk mixture until blended.
~Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. ~On a cookie sheet lined with parchment paper, make six equal sized discs, not touching. ~Bake at 350 for 30 to 35 minutes *It helps to toast them in a toaster oven to help them hold up for sandwhiches
#MySoyFreeJourney #opt4lifewithjenn
If you would like information about the Amazing Optavia Life 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.)
Cookies made from soft serve or shake mixes!! Oh my soul, these turned out great! Another prep made to take on a trip or just for on the go. I created these last summer and they are a favorite way to use the Pineapple Mango Smoothie Fueling packets! [2 Servings: 1 Fueling, 1 fat, 1-1/2 condiment] 6 Tablespoon liquid egg white (2 condiments) 2 packets Pineapple Mango Smoothie (2 Fueling) 1/4 tsp Baking Powder (1/2 condiment) 1 Tablespoon SF Coconut syrup (1/2 condiment) 3 Tablespoons Shredded Unsweetened Coconut (2 fat) ~Preheat oven to 350° F. ~Beat egg whites until stiff peaks form ~Add in the Fueling packets, Baking Powder, Syrup and coconut ~Drop by spoonful onto parchment paper and bake until slightly golden Approximately 12-15 minutes. (Oven temps vary, so keep an eye on them) ~Let cool COMPLETELY before storing these meringue puffs in an airtight container. *These are close to a cloud bread or Revolution Rolls in fluffy texture. Use within 3-4 days. Also, you could use shakes or other smoothie mixes for this, omit the coconut and change the SF Flavor too. JD2017
#MySoyFreeJourney
#opt4lifewithjenn
If you would like information about the Amazing Optavia Life 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.)
~Bake Pizza for an additional 5-8 minutes until Cheese is melted.
~Divide into 4 servings and Enjoy! [Pizza Topping Variations: Chicken Ranch Pizza -Spread with 2 wedges Light Laughing Cow cheese (1 Healthy fat), Use same amounts of Chicken and Cheese as above (1 Lean), 2 Tbls Light Ranch Dressing (1 Healthy Fat). You will still need to add 1-1/2 Green to each serving]
(8 Tablespoons Redi-Whip -Top before serving-4 Condiments *OPTIONAL)
Directions: ~Preheat oven to 400 degrees F. (Use a large sheet of foil to wrap up bottom of Spring-form pan to avoid water seeping in while baking. Spring-form pans are known for leaking. Over time, the metal where the band meets the base can weaken the seal due to damage like dings or bends.)
~Place Cali'flour crust in the bottom of an 6-inch OR 8-inch sized Spring-form pan and slightly form up the sides of the pan if needed. (A 9 inch pan can be used. However, I prefer a smaller pan, because the smaller the pan, the thicker the cheesecake. Additional time for baking may be needed to make sure the cheesecake is cooked thoroughly.)
~Bake Cali'flour crust for 15 minutes, remove and let rest. ~REDUCE OVEN TEMP to 300 degrees F. ~In a food processer, combine Cream Cheese, Cottage Cheese, Fage, Crystal Light, SF lemon syrup and Stevia and pulse until creamy.
~Scoop all the creamy mixture into a bowl and whisk in the eggs until well incorporated into the batter.
~Pour over Plain crust in Spring-form pan. Place inside a large roast pan then pour enough water into roast pan to fill halfway up the outside of the Spring-form pan.
[Cheesecake batter is similar to a custard, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This method bakes the cake very gently. The water bath insulates the outer section of the cheesecake that usually bakes too fast but also keeps the oven moist. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center! Another tip for making cheesecakes is that using fat-free cream cheese or Cottage cheeses may cause it to take longer to set because they add fillers that may prevent it from setting. Since we use a limited amount, I usually don't have an issue with it. Should you have any problems just add a few minutes more to the baking time. Center of Cheesecake should not be cooked firm. It should still jiggle just a little in center. As it cools, it will set a little firmer.]
~BAKE for 45-55 minutes in center of oven (Also, make sure the rack is set in the middle of the oven) or until center jiggles a little like firm Jello. TURN OVEN OFF and leave Cheesecake to cool slowly in water-bath.
~When completely cooled set in fridge for 3-4 hours OR overnight. Divide into 4 servings.
~*Before Serving: Top each serving with 2 Tablespoons Redi-whip for 1 added Condiment! Yum
#MySoyFreeJourney
#opt4lifewithjenn
If you would like information about the Amazing Optavia Life 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.)
4 Tablespoons Light Thousand Island Dressing (2 Fat)
1-1/2 cup Angel Hair Cabbage *prepped (3 Green)
Directions:
~Preheat oven to 400 degrees F.
~Bake Cali'flour Crust for 15 minutes on a pizza stone or vented pan.
~Set aside to rest 10 minutes then spread 2 Tablespoons of the Thousand Island dressing over the crust. Set aside. **For Vegetarian (Ovo-Lacto) option substitute meat for 1 pkg. YVC Heart’s Desire Meatless Beef Strips +add 1 oz. more cheese. (This Contains Soy)
Prep For "Sauerkraut" and Beef:
1/4 cup cider vinegar (1 Condiment)
1/2 cup water
1/4 teaspoon caraway seed (1/2 Condiment)
If you would like information about the Amazing Optavia Life 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.)
1-1/2 cups cauliflower florets (3 Green) *Reserve 1-1/2 cup liquid from cooking Cauliflower 4 teaspoon garlic, minced (4 Condiments) 2 tsp olive oil (2 Fat) 1-1/2 cups vegetable broth (<1g =1-1/2 Condiment) 1-1/2 cups sliced mushrooms (3 Green) 4 wedges Light Laughing Cow cheese (2 Fat) 1/2 tsp salt (2 Condiment) 1/4 tsp black pepper (1/2 Condiment) 6 Tablespoons Half & Half (2 Fat) 1 cup Cashew milk (1 Condiment) Note: *Coconut milk can work too, but may alter the flavor a touch.
Directions:
~Bring the water to a boil in a large pan. Add the cauliflower florets and reduce to a simmer. Cook covered, until fork tender, about 7-10 minutes. ~Use a slotted spoon to scoop the cauliflower pieces into the blender. Add 1 cup water cauliflower was cooked in. ~Heat olive oil in large pan over medium-low heat. Sauté freshly minced garlic until soft and fragrant but not browned, 2 to 3 minutes. ~Using a rubber spatula, scrape garlic and oil quickly into the blender. Add Laughing Cow Cheese, salt, pepper, 1/2 & 1/2, and milk to blender. Blend on high for 30 seconds until the sauce is very smooth, adding more cauliflower liquid depending on thickness desired. ~In the skillet saute the sliced mushrooms until done. Add in the Cauliflower puree. ~Simmer on low, stirring constantly for 10 minutes. ~Divide into 6 even servings. *Use Mushroom Cauliflower Sauce for Casseroles, Chicken Zucchini or Spaghetti Squash
If you would like information about the Amazing Optavia Life 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.)
20 ounces Tuna OR Salmon (OR 22-1/2 ounces peeled Shrimp on skewers)
Cook fish of your choice on a hot grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through. Divide evenly into 2 servings. For Mushroom Risotto: 1 Tablespoon butter (2 Fat)*omit for salmon
In a large saute pan, heat butter over medium heat until melted then add chopped mushrooms and garlic
Sauté until mushrooms are tender and just turning golden brown.
Reduce heat to medium low, add cauliflower, and toss to coat.
Cook until the liquid is reduced then add broth a few Tablespoon at a time, stirring frequently and letting it evaporate each time.
When cauliflower is becoming tender, add a little more broth and a few the half & half. Cover with a lid and continue to cook, allow the cauliflower to steam, until tender (adding a bit more broth and/or cream if needed)
Divide evenly into 2 servings. Serve topped with the grated parmesan and a serving of Tuna, Salmon OR Shrimp.
#MySoyFreeJourney
#opt4lifewithjenn
If you would like information about the Amazing Optavia Life 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.)
Cali'flour Crackers: (To Order Cali'flour Crusts Click HERE! -Ordering from this link helps support MySoyFreeJourney) 1 Cali'flour Crust (3 Green, 1/2 Lean) ~Preheat oven to 400 degrees F. Bake 1 Cali'flour crust of your choice for 12 minutes, flip then bake an additional 10 minutes. Cut into pieces and divide evenly into 2 servings. Lobster Bisque (*Recipe WITHOUT Fueling) 10-1/2 ounces Lobster meat, steamed and diced (1-1/2 Leanest); set aside. 1 Tablespoon butter (2 Fat) 1/2 cup Scallions, finely diced (1 Green) 3 celery stalks, finely diced (1 Snack) 1 teaspoon garlic, minced (1 Condiment) 3 cups water 1/8 cup wine vinegar (1/2 Condiment) 1-1/2 cup fish stock (<1g carb=1-1/2 Condiment) (Found at Safeway) 1 cups tomatoes, *pureed (2 Green) 1/2 teaspoon paprika (1 Condiment) 1 teaspoon fresh thyme (1/3 Condiment) 1⁄8 teaspoon ground red pepper (1/4 Condiment) 1 cup Almond milk (1 Condiment) 6 Tablespoon Half & Half (2 Fat) *Top Bisque before serving Directions: ~In a personal blender, add diced Tomatoes and seasonings and pulse until pureed; set aside. ~In a Dutch Oven melt butter. Once the butter is heated up, add the diced scallions, diced celery and minced garlic. Sautee for 3 to 4 minutes, stirring with a wooden spoon until celery starts to look opaque. ~Pour the water, wine vinegar and fish stock into the Dutch oven then whisk in the fueling paste. ~Bring to a boil on high heat, then reduce heat to medium and cook covered for approximately 6 minutes. ~Add the pureed tomatoes mixture. Cook uncovered for 30-45 minutes on medium low heat, stirring frequently so it does not burn. ~Add chopped lobster meat and Almond milk to heat (If the soup is too thick, thin it by adding water.) ~Divide evenly into 2 servings. Drizzle each serving with 3 Tablespoons Half & Half then serve with the Cali'flour Crackers.
*TO MAKE WITHOUT CALI'FLOUR CRUST: Double the scallions and tomatoes (6 Green) and add 3-1/2 ounces more Lobster meat for a total of 14 ounces Lobster (2 Leanest) *TO MAKE WITH FUELINGS: Click HERE! *For those in maintenance: You can add a couple Tablespoons of sherry or brandy when you add the tomatoes then cook out the alcohol (optional)
Cali'flour Crackers: (To Order Cali'flour Crusts Click HERE! -Ordering from this link helps support MySoyFreeJourney)
1 Cali'flour Crust (3 Green, 1/2 Lean) ~Preheat oven to 400 degrees F. Bake 1 Cali'flour crust of your choice for 12 minutes, flip then bake an additional 10 minutes. Cut into pieces and divide evenly into 2 servings.
Lobster Bisque (*Recipe WITH Fueling)
10-1/2 ounces Lobster meat, steamed and diced (1-1/2 Leanest); set aside. 1 Tablespoon butter (2 Fat)
1/2 cup Scallions, finely diced (1 Green) 3 celery stalks, finely diced (1 Snack)
1 teaspoon garlic, minced (1 Condiment)
4 cups water 1/8 cup wine vinegar (1/2 Condiment) 1 cup fish stock (<1g carb=1 Condiment) (Found at Safeway) 1 cups tomatoes, *pureed (2 Green)
1/2 teaspoon paprika (1 Condiment)
1 teaspoon fresh thyme (1/3 Condiment) 1⁄8 teaspoon ground red pepper (1/4 Condiment)
1 cup Almond milk (1 Condiment)
1 packet Tomato Bisque (Fueling) 1 packet Garlic Mashed Potatoes (Fueling) 6 Tablespoon Half & Half (2 Fat) *Top Bisque before serving
Directions: ~Dissolve both packets of fueling powder in 4 ounces of the water to make a paste; scoop into a personal blender, add diced Tomatoes and seasonings and pulse until pureed; set aside. ~In a Dutch Oven melt butter. Once the butter is heated up, add the diced scallions, diced celery and minced garlic. Sautee for 3 to 4 minutes, stirring with a wooden spoon until celery starts to look opaque. ~Pour the water, wine vinegar and fish stock into the Dutch oven then whisk in the fueling paste. ~Bring to a boil on high heat,
then reduce heat to medium and cook covered for approximately 6 minutes.
~Add the pureed tomatoes mixture. Cook uncovered for 30-45 minutes on medium low heat, stirring frequently so it does not burn. ~Add chopped lobster meat and Almond milk to heat (If the soup is too thick, thin it by adding water.) ~Divide evenly into 2 servings. Drizzle each serving with 3 Tablespoons Half & Half then serve with the Cali'flour Crackers. (*RESERVE a portion of each serving of Bisque and Cali'Crackers for a Fueling later)
*TO MAKE WITHOUT CALI'FLOUR CRUST: Double the scallions and tomatoes (6 Green) and add 3-1/2 ounces more Lobster meat for a total of 14 ounces Lobster (2 Leanest)
*For those in maintenance: You can add a couple Tablespoons of sherry or brandy when you add the tomatoes then cook out the alcohol (optional)
~Pulse the Optavia OR Medifast Pasta Fueling packets of your choice in a personal blender to pulse into a fine powder then add in the cauliflower (squeeze some water out), Egg white, shredded mozzarella, and salt together and pulse until it is the consistency of mash potatoes . ~Scoop mixture into a piping bag and squeeze 6-8 mounds (approximately 1-1/2 Tablespoon each) evenly spaced on a parchment paper lined baking stone then flatten each mound with the spoon making sure to leave an indention from spoon in center for the filling. ~In a personal blender combine and pulse: 1/2 cup Low-fat 1% Cottage Cheese, *strained (1/3 Lean) 2 ounces reduced fat cheese, shredded (1/3 Lean) 1/2 teaspoon minced garlic (1/2 condiment) 1/4 teaspoon Italian Seasoning (1/2 Condiment)
*Strain the cottage cheese to remove some of the liquid from the curds. ~Drop a dollop of cheese mixture into the center well of each ravioli on the baking sheet. ~Pipe more of the ravioli mixture over the top of each cheese mixture starting at the edge and spiraling inward. Use spoon to smooth the top and edges. ~Bake for 22-25 minutes at 350 degrees F until golden brown. ~Serve with 1/4 cup Rao's Sauce (1 Green) or Walden Farms Tomato Basil Sauce. *Remember to save a couple of the ravioli for a fueling.
If you would like information about the Amazing Optavia Life 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.)
[2 Servings: Each 1/2 Lean, 2 Green, 1/2 Condiments]
Ingredients:
2 cup raw grated cauliflower (4 Greens)
1 egg, well beaten (1/3 Lean)*Or 1/4 cup egg whites
1 cup shredded reduced fat mozzarella (2/3 Lean)
1 teaspoon minced garlic (1 condiment)
Directions:
~Preheat oven to 400 degrees F. ~Mix cauliflower, egg (1/4 cup egg substitute can be used), shredded mozzarella, and garlic together in a bowl until combined. ~Line a small baking sheet with parchment and lightly Pam sprayed. ~Divide into 2 portions then scoop each onto parchment about 1/4 -1/2 inch deep in the shape of a rectangle or circle, as thin as you can. ~Bake at 400 degrees F for 25 min or until starts to hold its shape. Lay a second sheet of parchment paper lined baking sheet over the crust to flip over to continue baking for 15 more minutes at 400 degrees F. ~Remove from oven. For CHEESY BREADSTICKS add 3 ounces reduced-fat cheese to EACH Crust, then bake until cheese is melted. Serve with marinara sauce. Recipe below
MARINARA For the CHEESY BREADSTICKS or Pizza :
[2 servings: 1 Green, 1/2 Condiment]
1/4 cup Rao's Marinara Sauce (1 Green) 1/2 cup Italian diced tomatoes (1 Greens)
1/4 teaspoon Italian seasoning (1/2 Condiment)
1/2 teaspoon Garlic, minced (1/2 Condiment)
Pinch Salt or Pepper
~Puree ingredients a few times in a personal blender. ~Pour into a small sauce pan and simmer to reduce some liquid, if needed.
*Note: You can just use 1/2 cup total of the Rao's Sauce if you prefer to save a step. OR if you don't have Rao's Sauce you can use 1 cup diced tomatoes (I prefer the Rotel brand with green chilies).
For PIZZA Option:
[Add 1/2 Lean for each crust]
Spread Marinara sauce over each crust evenly then add the 1/2 lean of your choosing.
For example: 3 ounce reduced-fat cheese on each crust for Cheese Pizza ....OR ....
Make crust recipe then make smaller circles or squares. (This batch made 8 small rounds so 4 rounds was a serving.) Bake as directed above. Spread with a serving of light mayonnaise or wedges Light Laughing Cow cheese (1 Fat) over crusts. Add 2 slices of reduced-fat cheese plus 2 ounces low-fat turkey (OR 1/3 serving of Meatless options) along with 1 serving of green like lettuce and tomato.
If you would like information about the Amazing Optavia Life 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.)
