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Peggy's "Friendly Food" Recipes!

Choco-Nutty-Berry Ice Cream

This is a super yummy way to get your daily dose of my Fat-Burning Fiber®! You get all the creamy lusciousness of ice cream with just a tiny fraction of the calories.

My Choco-Nutty-Berry Ice Cream is one of my go-to snacks when I want to indulge -- without the guilt!

Plus, it's super fast and inexpensive, too!

INGREDIENTS:

1 tablespoon Fat-Burning Fiber

1 tablespoon unsweetened cocoa (organic if possible)

1 cup frozen strawberries (organic if possible)

1/2 cup raw baby spinach (organic if possible)

1/2 cup plain, unsweetened yogurt or coconut milk or almond milk

option: 1 tsp each vanilla and maple syrup (or substitute stevia to taste)

DIRECTIONS:

Blend up everything in VitaMix (or high-powered blender)

Transfer to bowl and freeze 15-20 minutes or until desired consistency

ENJOY all to yourself!

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"Kamut®" Style Buttery-Cinnamon Porridge

If you are looking for a warm and hearty, chewy and delicious alternative to oatmeal, you have got to try Kamut® brand hot cereal!

Never tried (or even heard of) Kamut®? It's an ancient grain -- NOT modified like the yukky science-fiction GMS crud we keep hearing about. Kamut® is high in fiber, protein, B vitamins, Vitamin E and anti-oxidants. You can get all the nutritional details on Kamut here.

While it is technically a type of wheat and thus contains gluten, many people find they can tolerate Kamut® far better than traditional wheat, which hardly bears any resemblance to the wheat our grandparents ate.

In fact, the Kamut® folks even promote this product as "An ancient grain for modern life." I like the sound of that!

I personally like oatmeal, but not when it's soggy, mushy or soupy -- or even worse -- when it's glumpy, globby and sticky. (Glumpy?!)

That's where Kamut® beats oatmeal spoons down. You prepare is just like oatmeal (I used 1 cup water boiling water + 1/3 cup dry Kamut® and let it simmer till done but still chewy).

RECIPE:

- 1 cup boiling water + pinch sea salt (option: use 1/2 water; 1/2 almond milk for richer taste!)

- 1/3 cup rolled Kamut

- 1 tsp each butter, cinnamon

- stevia, honey or maple syrup to taste

Optional: sprinkle with chopped pecans OR 1 tablespoon of my Fat-Burning Fiber®

Also great with a dollop of yogurt!

Then I added a teaspoon of organic butter (best source of Vitamin A & D) and a teaspoon of cinnamon.

You can see the results above!

Here is my Teddy is checking out the contents of the care package of goodies sent to me by the fine folks at Kamut®.

I'm also eager to try the Kamut® pasta, baking flour and whole grains (to be cooked like rice):

One of my main eating principles is to choose food that is natural, wholesome and as close to nature as possible. I enjoyed my bowl of Kamut® buttery-cinnamon porridge in the morning guilt-free, and it satisfied my hunger all the way through the early afternoon! The best part is that I had no digestive upset at all (which I can't say is the case if I have a pain au chocolat for breakfast instead!)

So "Thank you~" to my friends at Kamut® for introducing me to this new forgotten food, which I'll definitely want to remember!

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3-Ingredient Chocolate Toffee Crisps

3-Ingredient Chocolate Toffee Crisps

These are my new signature holiday goodies!

You would not believe how quick and easy these are to make! My chocolate toffee crisps with secret ingredients! (inexpensive, too...)

1 cup semi-sweet chocolate chips

1 cup Candiquik® melting chocolate

2 sleeves Ritz® crakcers

1 bag Heath® candy toffee bits

Melt chocolate chips and Candiquik® in a glass bowl set over a smaller pot with simmering water.

Dip one side of a Ritz® cracker in the chocolate (I use a fork to lift it out of the chocolate)

Set the chocolate-dipped cracker on a piece of foil and immediately sprinkle with toffe bits.

Option: if you want to be really indulgent, you can dip the other side of the cracker in the melted chocolate too (after the first side sets a bit -- otherwise it can get a bit too messy!)

Now, I can't say that these little goodies are "healthy" -- but they sure are delicious! At the Christmas party I took them to, they were the first to be gobbled up, so they get a big "thumbs up" in my book! I love that you don't have to bake these -- and the saltiness of the Ritz® cracker adds the perfect counterpoint to the rich chocolate and crunchy toffee bits.

My other secret?
I love to indulge over the holidays, and I do so guilt-free, as I make sure I also take a scoop of my Fat Burning Fiber after I eat sweets!


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Fat Burning Fudge

This easy, healthy recipe with coconut oil makes a perfect snack when you want to indulge without turning to junk food!
Click here to watch me make my Fat-Burning Fudge on America Now TV!

Coconut oil contains healthy medium-chain fatty acids that speed up fat-burning, along with lauric acid that boosts the immune system.

Honey is full of enzymes and also has anti-bacterial and anti-viral properties.

Cocoa powder is a rich source of anti-oxidants! You get all three of these super-foods in one tasty treat!


This recipe makes 1 serving (You can eat it all -- guilt-free!)

INGREDIENTS:

1 tablespoon virgin coconut oil

1 tablespoon honey

1 tablespoon unsweetened cocoa powder

DIRECTIONS:

Using a spoon, blend the coconut oil with the honey and mix well. (If the coconut butter is too hard, place it in an oven-proof container and set it in a 250 degree oven for a few minutes until softened). Stir in the cocoa powder. Mix until smooth. Pour into an shallow bowl (or portion into ice cube tray) and refrigerate until firm.

Note: You can also use this mixture as frosting! Simply use it before refrigeration and it will spread easily. I love it on top of a rice cake for my own version of a "healthy cupcake"!

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Spaghetti Squash Two Ways

I developed the spaghetti squash recipes for my clients who are following my 52 Weeks of Weight Loss online program!

Here are two ways to enjoy it: as a hearty side dish or as a sweet dessert option!

Spaghetti Squash with Marinara Sauce

Serves 2

I've never been a fan of regular pasta (weird, I know!) but I do
love veggie pasta substitutes.

It makes plenty to share but if you're really hungry, feel free to
enjoy the entire recipe!

INGREDIENTS:
1 medium spaghetti squash
2 cloves garlic (optional)
2 large tomatoes
dried or fresh basil, oregano and thyme
salt and pepper to taste
olive oil for roasting

DIRECTIONS:
Preheat oven to 350 degrees
Cut squash in half lengthwise
Drizzle foil-lined cookie sheet with about 1 tablespoon oil
Place squash cut-side down on sheet
Place whole cloves of garlic on sheet
Roast for about 30 minutes, until cooked through
(garlic will only take about 10-15 minutes)

Marinara Sauce:
Peel and chop 2 large tomatoes (or use canned, no salt added)
Place in saucepan with roasted garlic (remove the skin)
Heat up and add 1/2 tsp each basil, oregano and thyme
Add salt and pepper to taste

Once the squash is tender, scrape out the seeds from the center. Use a fork to loosen the spaghetti "strands" from the squash. You can transfer the strands to a separate dish, or simply serve the squash in its own shells, like a boat!

Pour marinara sauce over the spaghetti squash.

This makes a great side dish to go with roasted chicken or fish.
You could also sprinkle with parmesean cheese or top with
mozzarella cheese for your protein portion.

Sweet Spaghetti Squash with Butter and Cinnamon

Prepare the squash as described above, but instead of topping with marinara sauce, enjoy with a dab of butter and a sprinkle of cinnamon.

One cup of spaghetti squash has only 42 calories and is an excellent source of Vitamin A and C, which boost the immune system.

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Peg's Chocolate Almond Butter Protein Bar!

If you like the convenience of nutrition bars as a snack or a meal
on the run, but you don't love the artificial ingredients, then try
this out:

(If you don't like almond butter, substitute peanut butter instead!)

Makes 1 serving

1 tablespoon natural almond butter (no oil, salt or sugar added)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon unsweetened cocoa
1/3 cup raw old-fashioned oats
1/3 cup powdered milk (or use 1 scoop vanilla protein powder)*
1 tablespoon raisins

Mix the peanut butter and vanilla extract together until blended.
Stir in the remaining ingredients and blend well.
Form into a bar shape and wrap in wax paper or plastic wrap.
Freeze until solid, about 1 hour.

Keep cool until ready to eat! I like to gnaw on it when it's frozen,
because it takes longer to eat it, but you can let it thaw a bit if
you prefer.

*Important! Make sure your protein powder is SOY-FREE!
Watch my recent TV segment for the dangers of soy HERE

My nutrition bar is one of my favorite healthy "fast foods" and
it's inexpensive as well!
 
Why not try it out for a snack and let me know how you like it, okay?

For more great recipes like this, don't miss out on my 52 Weeks of Weight Loss Online Program!

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Red-White-and Blueberries!

Serves 4

This makes a tasty, colorful, healthy dessert to bring to any picnic or potluck! In honor of Independence Day!

INGREDIENTS:

2 cups strawberries, sliced

2 cups blueberries

2 cups plain, fat-free Greek-style yogurt (add honey or stevia to taste)

1 cup low-fat, all-natrual granola (optional)

DIRECTIONS:

Simple alternate layers of the strawberries, blueberries, yogurt and granola into 4 parfait glasses...and enjoy!

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Blueberry-Almond Brain-Boosting Smoothie

1 cup frozen blueberries

1 cup unsweetened almond milk (or: 1 cup plain non-fat yogurt)

1 cup mixed baby green lettuces

1/2 tsp pure almond extract

option: 1 scoop non-soy protein powder

option: 1 tablespoon chopped raw, unsalted almonds

Blend everything well in your blender or Vita-Mix (my preference!) Add additional almond milk or water to make your desired consistency. Top with chopped almonds.

This makes a delicious breakfast or snack and is a perfect complement to my 52 Weeks of Weight Loss "4x4 Meal Plan"

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Carrot-Apple-Beet Salad

This great-tasting and healthy salad can be enjoyed as part of my
Three-Day Detox Plan.

Apples reduce blood pressure and lower risk of heart disease;
they're also excellent for relieving constipation. Apples and apple
juice are great for relieving dry throat and cough.

Carrots ward off cancer and nourish the skin! Of course, they also
protect our eyesight.

Beets are very detoxifying for the liver and help the body burn
fat! Also excellent for the blood and the skin.

Cabbage is the best thing to heal and prevent stomach ulcers.
Cabbage also heals the intestines and is a potent anti-cancer food.

INGREDIENTS:

one apple, shredded

one or two medium carrots, peeled and shredded

one medium beet, peeled and shredded

wedge of cabbage (any kind) shredded

juice of one orange or 1/2 a lemon

sprinkle of cinnamon

DIRECTIONS:

Mix everything in a glass bowl and refrigerate for about an hour
for all the flavors to blend. Eat as a side salad, or just as a
quick, nutritious, yummy snack!

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Spicy Thai Sweet Potato and Green Bean Salad

1 medium sweet potato, cut into 1/2 inch squares

1-2 cups baby green beans, cut into 1/2 in pieces

Put about 1 inch water in pot and bring to simmer.

Add veggies and let cook for 7 minutes.

Drain and rinse with cold water. Set aside.


Whisk together the dressing:

1/4 cup rice vinegar

1 tablespoon chili powder

Grate 1 inch piece of ginger (or use 1 tsp powdered)

2 cloves garlic, minced

2 tablespoons almond butter

1 tablespoon maple syrup or honey

Add 2 green onions (scallions) sliced


Mix the above with sweet potato and green beans.

Refrigerate for at least two hours to allow flavors to blend.

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Peggy's Calorie-Free Faux-jito


For one glass:

juice from 1/2 lime

slice of lime for garnish

3-4 mint leaves (crushed)

few drops of liquid stevia

filtered water

4-5 ice cubes


For a pitcher to share!

juice from 4-5 limes

slices of lime for garnish

handful of mint leaves (crushed)

1/2 dropper of liquid stevia

filtered water

2 cups ice cubes


Directions:

Gently crush the mint leaves with your fingers (or use a mortar and pestle)

Place mint leaves in bottom of glass or pitcher

Add lime juice

Add ice cubes, then fill glass or pitcher with water

Add stevia, a bit at a time, to taste

Stir gently and enjoy!

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Peach Crisp

Here's another delicious recipe that goes well with my Three-Day Detox Plan.

I love peaches and pears, and both of them go really well in this fruit crisp recipe.

And yes -- you can enjoy this even while you're detoxing!

Serves 1

INGREDIENTS:

One ripe medium peach, pear or apple; sliced or chopped

1/4 cup blueberries(optional)

1 tablespoon unsweetened applesauce (I like the organic brand from Trader Joe's)

dash of cinnamon (optional)

few drops of liquid stevia (optional -- I like the Sweet Leaf brand)

1/2 cup uncooked whole oats (like old-fashioned Quaker Oats)

DIRECTIONS:

- Turn the oven to 350 degrees

- Use a tiny bit of oil or spray oil to lightly coat a small glass, ovenproof baking dish

- place the fruit slices in the baking dish and sprinkle with blueberries

- mix the applesauce, stevia and cinnamon together in a small bowl

- add the dry oats to the applesauce mixture and stir together until coated

- scatter the oat/applesauce mixture over the berries, trying to cover all the fruit. Don't pat it down, but sort of dollop it over the fruit, like a "crumble" topping

- bake for about 15 minutes, or until the top is crisp and slightly brown

- let cool slightly before eating

Enjoy with 1/4 cup plain yogurt (sweetened with honey or stevia if desired)

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If you like these recipes, join in my 52 Weeks of Weight Loss (limited space) where you'll get my wellness tips, healthy recipes, special reports and audio mp3s to help you stay on track, motivated and inspired!