August 14th, 2019 by Debbie Martilotta
- 2 small zucchini (1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
- 1 med onion, cut into 1″ thick squares
- 14 oz cherry or small Campari tomatoes, sliced in halve
- 3 Tbsp olive oil
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning (or your favorite dried or fresh herbs)
- Salt and freshly ground black pepper
- 1/2 cup finely shredded organic Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
- Preheat oven to 400 degrees.
- Line an 18 by 13 inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil).
- Place zucchini, squash, onions, and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto the prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each.
- Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown.
- Garnish with parsley if desired and serve warm.
Recipe source: Cooking Classy
July 30th, 2019 by Debbie Martilotta
- 1 tablespoon olive oil
- 1 1/2 cups halved and sliced onions
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 2 cups of water
- 4 cups chopped cauliflower
- 1/2 teaspoon salt
- 2 cups shredded zucchini, about 2 small
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.
Stir in the broth, water, and cauliflower, add the salt.
Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.
Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.
Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.
Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.
July 15th, 2019 by Debbie Martilotta
4 salmon fillets (about 6 ounces each)
1 lemon, cut in half
Salt and freshly ground black pepper to taste
1/2 cup Dijon mustard
1 teaspoon extra virgin olive oil
3 tablespoons chopped fresh dill, or
1 tablespoon dried dill
1 handful chopped fresh basil
- Rinse the fillets under cold running water and pat them dry. Squeeze the juice from 1/2 lemon over the fillets, then season them with salt and pepper.
- Preheat grill or broiler.
- Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in a small bowl. Add the basil and the juice from the other 1/2 lemon, mixing well.
- Grill the fish on high heat or broil until desired doneness, but do not overcook. Spoon the sauce over the fish and serve immediately.
Per serving: Calories 236, Fat 8.5 g, Saturated fat 1 g (32% of calories from fat), Protein 36 g, Carbohydrate 3 g, Cholesterol 88 mg, Fiber 1 g
from The Healthy Kitchen
June 5th, 2019 by Debbie Martilotta
- 1 lb peeled large shrimp, cooked
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 2 chopped scallions
- 1 diced red bell pepper
- 1 cup chopped peeled jicama
- 3/4 cup orange sections (less or no orange for DBM diet)
- 1 jalapeño pepper, seeded and minced
- 1/2 teaspoon salt
Combine ingredients; chill 1 hour. Serve cold. How easy is that!
Makes 8 servings (serving size: 1/2 cup)
Calories per serving 80
Protein per serving 12g
Carbohydrate per serving
6g Fiber per serving 2g
May 29th, 2019 by Debbie Martilotta
- 1 bunch of kale, washed and dried
- 2 tbsp. coconut oil
- Pink salt to taste
- Preheat oven to 300 degrees.
- Remove the center stems and either tear or cut up the leaves.
- Toss the kale and coconut oil together in a large bowl; sprinkle with salt.
- Spread on a baking sheet (or two, depending on the amount of kale).
- Bake at 300 degrees for 15 minutes or until crisp.
Courtesy of ARIIX Healthy Snacking
May 29th, 2019 by Debbie Martilotta
- 1 scoop PureNourish Protein Powder
- 1/2 cup cottage cheese
- 1/2 cup uncooked old fashioned oats
- 1 teaspoon aluminum-free baking powder
- 3 eggs whisked gently
- ½ cup blueberries
- ½ cup blueberries, blended
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 2 Rejuveniix capsules opened (powder only)
- Place cottage cheese, oats, PureNourish, and baking powder into a blender or small mini food processor. Pulse until well blended (will be a very thick paste). You may add a dash of vanilla or splash of water to keep the mixture in movement (it will almost resemble a cookie dough). Fold this into the whisked eggs and keep stirring. Heat griddle and cook on medium-high.
- Blend ½ cup blueberries with vanilla and a dash of water if needed to make a sauce. You may blend in your Rejuveniix powder at this point. Pour the sauce mixed with the ½ cup whole berries over the hotcakes. Sprinkle with cinnamon.
- Tip: The remaining cakes can be put into the refrigerator and use the next day or you may double the recipe and freeze the cakes for later use and can be reheated in your toaster.
Courtesy of Chef Nelda of ARIIX Kitchen
May 15th, 2019 by Debbie Martilotta
- 6 small red bell peppers
- 1 cup cauliflower rice
- 1 pound organic ground turkey
- 1 cup organic shredded Monterey jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 tablespoons melted coconut oil
- 1 cup water
1. Cut off the stems from the peppers.
2. Scoop out the seeds on the inside, leaving a hollow shell.
3. In a bowl, mix the ground turkey and spices.
4. Stir in the cauliflower and coconut oil in the bowl.
5. Mix in the Monterey jack cheese in the bowl.
6. Scoop up some of the turkey mixture and pack it into each pepper shell.
7. Place each stuffed pepper into a Crock-Pot and pour a cup of water into the bottom.
8. Cook on high for four hours or low for eight hours. Top with a little extra cheese 10 minutes before they are done.