Margherita Pizza for 2

[2 Servings: 1 Lean, 3 Greens,  2 Condiments]

1 Original Italian Cali'LITE Crust (3 Green, 1/2 Lean )
1/2 cup crushed tomatoes, (1 Green) OR roast grape tomatoes for a fresh
1 tsp fresh minced garlic (1 Condiment)
1/2 teaspoon Oregano, crushed leaves (1/2 Condiment)
1 Tablespoon chopped red onion (1 Condiment) *I like to add onions, but you can omit
1/2 Tablespoon FRESH thyme (1/2 Condiment)
1/4 cup FRESH basil, chopped (1/4 Condiments)
1/2 teaspoon Oregano, crushed leaves (1/2 Condiment)

5 ounces FRESH mozzarella (1 Lean)

Directions: 

• Preheat oven to 400 degrees F. Line a baking dish with parchment paper. 
• In a skillet, heat crushed tomatoes along with the garlic, onion and 1/2 teaspoon oregano. [For Roasted Grape Tomatoes: Cut  into halves then spread grape tomatoes on pan. Spray tomatoes lightly with Pam cooking spray then sprinkle with the garlic and Oregano. Bake for about 10 minutes.] Set aside. 
• Place pizza crust on parchment paper lined baking stone Or vented pizza pan with holes.  Bake for approximately 12 minutes (*Tip: I use a Pampered Chef Pie edge saver on the crust to avoid burning edges)
• Spread tomato mixture on top of crust. Add  mozzarella cheese, fresh basil, and 1/2 teaspoon Oregano on top of the pizza crust.
• Bake 10 more minutes or until cheese has melted.
• Divide into 2 equal portions.

*To COMPLETE The LEAN & GREEN MEAL: Serve each portion with 1 cup Spring Mix, 3 ounces 1% Cottage cheese (OR 1-1/2 ounce reduced-fat shredded cheese), and 1 Tablespoon Light dressing of your choosing.
**This is a Vegetarian (Ovo-Lacto) Meal

To Order Cali'flour Crusts: Click HERE! (Using my unique link, supports my Be Creatively Healthy Blog. Thank you for your Awesomeness!)

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn

If you would like information about an Amazing Optimal 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.)

 

Optimal Cheesecake

My all-time favorite dessert has always been CHEESECAKE. Even on-plan you can enjoy this yummy treat...GUILT  FREE treat! Since I usually make this for special occasions, you know that having a healthy option with the upcoming holidays, you can enjoy your get-together by bringing this along to the party! 
*Recipe Approved by Nutrition Support: Choose how many servings you wish to divide the Cheesecake. Freeze individual servings and remember to label each one.

Here is the breakdown options per serving...
[4 Servings: Each is 1 Lean, 1 Green, 1-1/2 Condiment, 1 Fat] *I would TOTALLY love this as my Lean and Green. Seriously? Cheesecake and 2 Greens worth of a side salad?!? OH Yeah! However, I don't. But...WE Could! LOL
[6 Servings: Each is 2/3 Lean, 2/3 Green, 1 Condiment, 2/3 Fat]
[8 Servings: Each is 1/2 Lean, 1/2 Green, 3/4 Condiment, 1/2 Fat]
**[12 Servings: Each is 1/3 Lean, 1/3 Green, 1/2 Condiment, 1/3 Fat]- This is the best way to divide and have as an actual dessert with your Lean & Green Meal. (Some Ideas: 4-2/3 oz. Shrimp Or Lobster=2/3 Lean Plus 1-1/3 cup Steamed Asparagus Mustard sauce ~Mix together1-1/2 Tbls Light Mayo=1 tsp mustard =1 Fat+1/3 Condiment) OR (4 oz. skinless chicken breast, 1/2 cup diced tomatoes, tossed with 1-2/3 cups Spring mix =2-2/3 Green and 1/2 oz. shredded low-fat cheese. Top with light dressing of choice=1 Fat) 

Ingredients:
1 Cali'flour Plain Crust (3 Green, 1 Lean) *Omit for crustless option
- - - - - - - - - - -
24 ounces 1% Cottage Cheese (2 Lean)
8 Tablespoons Light cream cheese (4 Fat)
1/2 cup cauliflower, cooked and pureed (1 Green)
1 egg+1 egg whites (1/2 Lean)
4 Tablespoons Sugar free Vanilla (2 Condiment)
4 teaspoon Lemon Juice (2 Condiment)

1 teaspoon pure vanilla (2 Condiment)

6 ounces Fage Total 0% Yogurt (1/2 Lean)

Directions:
~Preheat oven to 400 degrees F. (Use a large sheet of foil to wrap up bottom of a 8 OR 9-inch 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 the pan then bake for 15 minutes. Let cool.
~REDUCE OVEN temp to 350 degrees

~In a food processor, cream together cottage cheese and cream cheese until smooth.

~Slowly add cauliflower puree, beaten egg + egg whites, lemon juice, and vanilla until creamy.
~Stir in the yogurt and beat until completely combined.
~Pour batter over Baked Cali'flour Crust and bake in water bath for 1 hour. (Use a cooking thermometer to test the doneness of the cheesecake and take it out of the oven when the temp shows it has reached 150 degrees. Additional time for baking may be needed to make sure the cheesecake is cooked thoroughly.)
~Turn off oven and leave the cake in the oven with door closed for 1 more hour to cool slowly and prevent cracking on top. 
~Chill in fridge completely before removing from pan.

#BeCreativelyHealthy

#MySoyFreeJourney 

#opt4lifewithjenn

To Order the Cali'flour Crust: Click here! Using my link helps support the Be Creatively Healthy Blog so I can continue helping others.

If you would like information about the Awesome Optavia Life or how you can have a 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.)

Amazing Chia Seed Recipes

Coconut Chia Seed Pudding

What to do with Chia Seeds?

They have the highest plant content of omega-3 fatty acids, but they swell to nine times their original size when swallowed or added to liquid! Hydrated chia seeds help you feel full longer, which is why soaking them before eating is the best way to utilize these seeds. Soaked chia seeds form a gel that is amazing for cooking. Just add one part seeds to nine parts liquid and soak for 30-45 minutes.

Chia seed nutrition benefits are awesome because they help support muscles and deliver protein, fiber, and key vitamins.

A 1-Tablespoon serving (1 FAT option on 5&1 plan) provides:

• 5-1/2 grams of fiber
• 2 grams of protein
• 10% of your recommended daily value of calcium

*NOTE Although Chia seeds have many health benefits, PLEASE make sure you are not at risk for intestinal issues when you use Chia seeds in your diet. I never eat them dry due to the amount of swelling they do in water.  Check out this article if you would like more info. (Intestinal Blockage Risk from Chia Seeds)

*Recipes Approved by Nutrition Support

Double Chocolate Chia Seed Cheesecake

[4 servings: 1 Fueling, 1/4 Lean, 1 Condiment, 1 Fat]

Ingredients:

2 Tablespoons Chia Seeds (2 Fat)

9 ounces water

-------------------------

4 packets Chocolate Antioxidant Shake

4 teaspoons Cocoa Powder (4 Condiments)

1 cup 1% Cottage Cheese (2/3 Lean)

1 egg (1/3 Lean)

4 Tablespoon Light Cream cheese (2 Fat)
8 Tablespoons water

~Soak 2 Tablespoons Chia Seeds in the 9 ounces of water. Let rest for at least 1 hour or overnight.
~In a food processor, combine soaked chia seeds, Cottage Cheese, cream cheese, chocolate shake packets, cocoa powder and egg then pulse until creamy
~Preheat oven 350*F
~Pour batter into four(4) 7-oz ramekins (spritzed bottom with 1 quick spray Pam to keep cheesecake from sticking.)
~Pour water inside cake pan halfway up to set the 4 ramekins into to bake in a water bath.
~Bake approximately 25-30 minutes. (* Oven temps vary so make sure to watch them. You want a creamy Custard texture not a firm tofu texture.)
~Top with 2 Tbls Rediwhip (1 condiment) just before serving.
~Keep in Fridge 3-4 days or Freeze extras with label of condiments used for each.

Vanilla Almond Chia Yogurt

[2 Serving:1/3 Lean, 1-1/2 Condiment, 1 Fat]

 Ingredients:
2 Tablespoon Chia Seeds (2 Fat)
8 ounces hot water
------------------------

8 ounces Fage Total 0% Yogurt (2/3 Leaner)

1 cup Vanilla Almond Milk (1 Condiment)

2 Tablespoons Walden Farms Pancake Syrup OR Sugar Free Torani Vanilla Syrup (1 Condiment)

1/2 teaspoon Vanilla Bean Paste (1 Condiment) 

~Soak 2 Tablespoons Chia Seeds in the 9 ounces of water. Let rest for at least 1 hour or overnight.
Whisk soaked chia seeds along with remaining ingredients then divide evenly between 2 dessert cups.

Coconut Chia Pudding

[4 Servings: 1-1/2 Condiments, 1 Fat]

2 Tablespoons Chia Seeds (2 Fat)

8 ounces hot water

----------------------
2 Cup Unsweetened Coconut milk from carton (4 Condiment)

2 Tablespoon Sugar free Coconut Syrup (1 Condiment)
2 tablespoon Fage Total 0% Yogurt (1 Condiment)

6 Tablespoons Half & Half (2 Fat) 

~Soak chia seeds in the hot water for 3 hours over night

~Pulse soaked chia seeds in personal blender

~In a sauce pan combine chia seeds and remaining ingredients and whisk on medium-low heat until it looks slightly thickened.

~Pour into 4 dessert cups and let cool, if desired. *Can be eaten warm, also.

  

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn

If you would like information about the Awesome Optavia Life or how you can have a 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.)