Avocado Chicken Lettuce Wraps

via Daily Rebecca

4-6 romaine lettuce leaves
1 medium avocado
½ lemon or lime (for juice)
1 cup cooked chicken, shredded or cubed
1 roma tomato (or handful of grape tomatoes)
2 tablespoons chopped onion (red, green, white…whatever you like!)
¼ bell pepper, diced

  1. Cut avocado in half, remove pit and scoop flesh into a small mixing bowl.
  2. Using a fork, mash the avocado until nearly smooth.
  3. Squeeze lemon or lime juice into bowl and mix to combine.
  4. Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely.
  5. Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated.
  6. Scoop mixture into clean, dry romaine leaves and enjoy!

Avocado Deviled Eggs


A  tangy,creamy yet slightly spicy filling for these avocado deviled eggs.
This is the perfect hors de ouvres for every day occasions or for a formal cocktail party!
  • Two boiled organic, free-range eggs
  • ½ avocado
  • 1 tsp goat cheese
  • The juice of ½ lime
  • 1 tsp chili infused olive oil
  • pinch of Himalayan sea salt
  1. Peel the boiled eggs and cut in half
  2. Remove the yolks to a small bowl, without breaking the whites.
  3. Mix the yolks with the goat cheese, the oil and the lime until a smooth cream is formed
  4. Now cut the avocados in half, remove the seed then cut in little squares with a sharp knife
  5. Scoop the little cubes of avocado out w/ a spoon
  6. Gently mix the avocado cubes w/ the egg cream
  7. Fill the egg whites back with the avocado mixture
  8. Decorate with freshly chopped cilantro or thyme
  9. If you prefer a smooth filling, simply mix all the ingredients in a mixing bowl then blend using an immersion blender.
  10. OPTION 2
  11. Cut the egg whites in small cubes also and add to the avocado-egg mixture.
  12. You can serve this egg salad in endive lettuce cups or use it as a stuffing for tomatoes

Anti-Inflammatory Golden Turmeric + Ginger Breakfast Bowl

“Golden milk” is an infusion of turmeric into milk (coconut milk is used in this nondairy version here), and the addition of apple and butternut squash rounds this recipe into an unconventional, yet satisfying, way to enjoy the healing properties of this ancient root.Anti-Inflammatory Golden Turmeric + Ginger Breakfast Bowl
Serves 2

  • 1 cup shredded coconut
  • 1 apple, cored and chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon grated fresh turmeric, plus more for garnish
  • 3/4 cup butternut squash purée
  • 1 cup coconut milk
  • pinch cardamom
  • pinch salt
  • freshly cracked black pepper
  • handful of chopped fruit or berries
  • Bee Pollen


1. Combine the first 8 ingredients in a food processor, pulse until the apple and ginger are incorporated and the mixture is the texture of oatmeal.

2. Transfer to bowls and top with more freshly grated turmeric, a few cracks of black pepper, chopped fruit and nuts if desired, and bee pollen.


Shrimp Veracruzana

y MF6511

Prep Time: 30 min Serves: 4
Cook Time: 30 min Level: Easy

Weight Loss, Low-Sodium, Low-Fat, Low-Carb


Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you’re adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad.

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeño peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
1/4 cup thinly sliced pitted green olives
1 lime, cut into 4 wedges
dotted line divided Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños & garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainability.

 Egg White Muffins

I have been trying to eat a little healthier and cut out some sugar in my diet starting with breakfast. I saw this idea online and have tweaked it a bit. It’s pretty easy to make on a Sunday and then you have something ready every morning throughout the week. I am on my second week of making these and I have to say they do keep you full! This week I added a few extra ingredients to make it spicy. There are plenty of options, but keep in mind the purpose is to eat healthy, so adding meat and cheese adds calories.

Egg White Muffins
Makes 12 muffins (2 eggs each)
1 carton of egg whites or 24 egg whites.
Baby spinach
chopped onion
chopped red pepper
chopped jalapeno
chopped ham or Canadian bacon
chopped mushrooms
Sriracha sauce
shredded cheddar cheeseDirections: 
-Preheat oven to 350 degrees
-Choose ingredients you prefer to use and maybe mix it up, so you have something different every day. chop if necessary.
-Grease pan with Coconut oil
-Add chopped ingredients into each cup
-Add 1/3 cup liquid egg whites or 2 egg whites per cup
-Bake for 30 minutes.
-Immediately remove then let cool on a rack. Once cool, place 2 in a ziploc bag with no air to keep them all week in the fridge. In the morning, remove from bag and heat in microwave for 1 min & Enjoy!!

Spinach and Artichoke Dip Recipe

Total Time: 30 minutes
Serves: 4–6
Spinach & Artichoke Dip

Spinach & Artichoke Dip


  • 2 bags (10 ounces each) fresh spinach, large stems trimmed
  • 1 tablespoon butter
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • 2 teaspoons gluten-free flour
  • 1 1/4 cups kefir
  • 1 1/4 cups grated Parmesan cheese
  • 1/4 cup goat milk yogurt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup artichoke hearts, chopped
  • dash of sea salt
  • dash of hot sauce or crushed red pepper, optional


  1. Bring a pot of salted water to a boil. Stir in spinach and cook for 30 seconds. Rinse and drain under cold water and squeeze out excess moisture. Roughly chop spinach and set aside.
  2. Melt butter in a saucepan over medium heat. Add onion and garlic and season with sea salt. Cook, stirring, until onion is soft. Add flour and stir for 1 minute. Add kefir and stir for 1 minute longer.
  3. Remove pan from heat. Stir in Parmesan, yogurt, Worcestershire sauce and lemon juice. Return to heat. Add shredded cheese, artichoke hearts and reserved spinach and stir until cheese melts.

Start by adding the trimmed spinach to a pot of boiling water. Don’t step away from the stove just yet — you want it to cook for just 30 seconds. After, drain the spinach and rinse with cold water to keep it from continuing to cook. Give it a rough chop and put it aside for now.

While your spinach hangs out, it’s time to get the base of your dip ready. Melt butter in the pan or medium heat; make sure it doesn’t burn! Add your minced onion and garlic (using a food processor will make that step super easy) and season with sea salt. Stir the onion until it’s soft and translucent. Add flour into the pan, stirring briskly for one minute before adding in your Kefir. Stir for another minute before removing the pan from heat.

Return the pan to the stove on medium heat. Add in the cheddar cheese, artichoke hearts and the spinach you set aside earlier, and stir the whole tasty dip until the cheese melts. If you want your dip a bit spicy, this is the time to add in some hot sauce or crushed red pepper.


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