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Holiday Health Treats that don’t go right to your seat!

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Holiday Health Treats that don’t go right to your seat! Powered By Docstoc
					Holiday Health Treats that don’t go right to your seat!

Enjoy These Holiday Health Treats that don’t go right to your seat!

Egg Whites Taste Just Like Bananas Foster
Start with six egg whites {you can crack and separate your own eggs, but note most grocery stores carry
“Just Egg Whites”}&(use more or less eggs if you want)and one teaspoon of artificial vanilla flavoring.
Blend the eggs whites and vanilla in a blender with 2 tbs. skim milk for 30 seconds on medium to
medium high. It will make a whipped cream, fluffy texture.

Take a banana and cut very thin slices and drop it into the open side of a hot skillet with Non fat/Non
stick coating. Allow the bananas to contact the heat and they will start to brown, which is
caramelization of the sugars in the fruit. Add ¼ cup sugar free maple syrup and some pecans
(optional).You can then pull the mixture to one side of the pan and lower the heat to medium.

Add some additional nonstick spray to the exposed side and pour in your egg/vanilla/skim milk mixture.
Drop the mixture into the skillet. Stir the eggs gently until they are standing and cooked-pretty much
like scrambled eggs. Now fold the eggs and fruit together and let stand for about a minute on medium
heat.

Place them on a plate, add some sugar free maple syrup and some sugar free caramel dressing, top with
some sugar free whipped topping and enjoy. Sprinkle on some cinnamon to really kick this up a notch.

6 egg whites
1 tea vanilla flavoring
2 tbs. skim milk
2 tbs. sugar free caramel syrup (Smuckers®)
¼ cup sugar free syrup (corn syrup free)
¼ cup pecans (optional)
Sugar free/fat free Whip cream
Pinch of cinnamon
Non Fat/Non Stick cooking spray

You can always pour a little brandy around the eggs and ignite them, but I’m not advising that in bed.

Mince Meat Egg White Omelet
In a medium/high heat skillet, add ½ cup sugar free maple syrup, ½ cup raisins, ¼ cup dried cranberries,
¼ dried blueberries, ½ cup Splenda®, 4 tbs. sugar free caramel, ¼ crushed pecans (black walnuts can be
substituted)in that order and mix each time with a wooden spoon. Allow the mixture to reduce and
thicken, about 5 minutes. The right consistency is like taffy. Keep on a warm skillet, cause if it cools too
much it will not pour.

Now take 6 egg whites and blend with ¼ teaspoon of nutmeg and cinnamon. Add 2 tbs. of skim milk and
allow it to become meringue (fluffy). Pour into a medium heated skillet generously coated with Non-
stick spray. Cover and check to see if the eggs are setting up. Gently place the mince meat on the
cooking eggs on one half and add some fat free cream cheese. Using a spatula, fold the eggs over the
mince meat/cheese.
Gently plate the eggs by removing the skillet with thermal gloves and using a spatula (wider is better).
Generously sprinkle on some additional nutmeg and enjoy.
½ cup sugar free maple syrup
½ cup raisins
¼ cup dried cranberries
 ¼ dried blueberries
½ cup Splenda®
4 tbs. sugar free caramel,
¼ crushed pecans (black walnuts can be substituted)
2 tbs. fat free cream cheese
1 tea spoon Nut Meg
Pecan Pie *Sugar free
Preheat oven to 350º. Prepare crust with 1 ½ ground walnuts (almonds optional) mixed with 2 cups of
Splenda ® and ½ cup of “I Can’t Believe it’s Not Butter®” with 3 tbs. cinnamon: Mix contents in a skillet
on low heat until soft. Place in 9” pie dish and shape to pan and cook 8-10 minutes. Remove when crust
starts to brown, it happens quickly then burns. Allow to cool to room temperature or chill if flaky crust
is desired.

Pour 2 cups of sugar free syrup, 3 cups of pecans, 2 tsp. Nut Meg, ½ cup Smuckers® sugar free caramel
syrup, in a stick free skillet on high heat. Mix in 4 cups of Splenda® slowly until a very sticky taffy
consistency. While mixture is still warm, add 3 eggs and quickly pour into the pie crust. Line up some
additional pecans on surface, and then bake at 350º until a golden brown. Keep refrigerated and allow
to only slightly warm to room temperature (remember the eggs need to be chilled).

1 ½ ground walnuts (almonds optional)
6 cups of Splenda ®
½ cup of “I Can’t Believe it’s Not Butter®”
3 tbs. cinnamon
2 cups of sugar free syrup
3 cups of pecans
2 tsp. Nut Meg
½ cup Smuckers® sugar free caramel syrup
3 eggs

The Best Baked Beans you will ever EAT.
Heat 2 cans of your favorite beans in a sauce pan, then add 4 tbs. fat free butter, 1 cup Splenda®, 1 tbs.
liquid smoke, ¼ cup sugar free maple syrup. Simmer for 5 minutes and add artificial bacon bits or
chunks of filet mignon. Take a fresh onion (sweet) and cut in half and grill. Once onion is done, open
and slice into chunks. Add beans over onions and don’t blame me for the whole aftermath.

2 cans of your baked beans
4 tbs. fat free butter
1 cup Splenda®
1 tbs. liquid smoke
¼ cup sugar free maple syrup
1 onion (sweet)
Tuna Nachos (unbelievably good)
Preheat oven to 350º. Start with two cans of water packed tuna. It is important to drain the tuna by
opening a can and leaving the lid in place. Place the can against the wall of your kitchen sink with your
finger tips firmly against the lid. The can should be on the sink wall nearest to you and use your body
weight to press the fluid out of the can. Keep the lid in place and run some water over the can and
repeat the process of draining the can several times.

Cut 2 cups of sweet onions, ½ cup scallions, ½ cup green pepper, ¼ cup chives, ½ cup red bell pepper, 1
cup of hot peppers and ½ cup of white onions. Mix tuna and ½ cup fat free mayonnaise and add all cut
items except white onions (add some hot sauce for a spike). Take a pizza tray and place baked corn
nacho chips or whole wheat nacho chips to completely cover the pizza tray. Add tuna mixture and then
fat free shredded nacho cheese and sprinkle some of the white onions on top and added salt-free
seasoning. Continue layers until products are exhausted. Cook in oven at 350º for 15-20 minutes until
cheese is brown. Top with fat free sour cream or cream cheese.

2 Cans of Spring Water Tuna
2 cups of sweet onions
½ cup scallions
½ cup green pepper
1 cup of hot peppers
¼ cup chives
½ cup red bell pepper
½ cup of white onions
½ cup fat free mayonnaise
1 large bag of baked corn nacho chips or whole wheat nacho
1 large package of fat free shredded nacho cheese
1 tbs. salt-free seasoning
¼ fat free sour cream or cream cheese.

What’s amazing is they re-heat very well. You may never feel the same way about eating tuna again.

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