Sassy Water For Flat Belly Diet

Recipe HERE

FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE!

1 tbsp butter melted... 1 tbsp white sugar... 1 tbsp brown sugar... 3 drops of vanilla... pinch of salt... 1 egg yolk... 1/4 cup flour... 2 tbsp chocolate chips... MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

Mini Zucchini Cheese Bites

Ingredients
2 cups grated zucchini ( about 1 medium)
1 egg
1/2 cup grated Parmesan Cheese
Optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.

Nutrition Info

Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g

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The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside.

Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have more or even make them larger then mini.

No-brainer Recipe

Sweet Bacon Chicken Wraps

Sweet Chicken Bacon Wraps are tasty combination of sweet and spicy. With only four ingredients, it is simple and affordable to make for a crowd. As we march our way into the holiday season these would surely be a welcome addition to your next party or family get together.


Ingredients:


4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions:

1. Preheat oven to 350 degrees F.
2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Source MomSpark

Flat Belly Smoothie Recipe

Drink yourself to a flat belly with this delicious smoothie

This deliciously sweet smoothie packed with ingredients that fight belly fat and reduce bloating is the best way to start your mornings, and the best part is you will get a boost of energy for the entire morning for less than 300 calories.


All you need is:

3 ounces vanilla nonfat Greek yogurt: recipe provides a good amount of calcium and protein, both of which can aid in weight loss

1 tablespoon almond butter: almonds are high in protein, fiber, and monounsaturated fats, which keeps you feeling full for longer

1/2 cup frozen blueberries: which have been shown to help diminish belly fat

1/2 cup frozen pineapple: which contains an enzyme that helps ease digestion and banish bloat

1 cup kale: which is full of fiber to prevent constipation

3/4 cup water: calorie-free water to help clean you out

Source: PositiveMed

Chocolate Chip Cookie Dough Bites ~ No Egg ~

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening

Cream butter and sugar together.
Add remaining ingredients and mix well -- use your hands to get it together the best.
Roll into 1-inch balls.
Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.

Mocha Swirl Bread with Espresso Glaze Recipe

Ingredients:
For the Bread:

1 1/2 tablespoons instant espresso powder
1 tablespoon boiling water
3/4 cup greek yogurt
1/2 cup cornmeal (I subbed flour for cornmeal)
8 tablespoons (4 oz or 1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons cocoa powder

For the Glaze:
2 teaspoons instant espresso powder
2 teaspoons boiling water
1 tablespoon greek yogurt
2/3 cup plus 2 tablespoons powdered sugar, sifted

Directions:
For the Bread:

1. Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2. In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.

3. In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar,     eggs, flour, baking powder, baking soda, salt, and vanilla extract.

4. Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.

5. Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.
6. Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
7. Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.

For the Glaze:

1. In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.

Source: http://www.portuguesegirlcooks.com/

RED, WHITE, & BLUE STRAWBERRIES

Source: My Royal Kitchen

Ingredients
1 lb strawberries
1 cup melted white chocolate
1/4 cup blue sugar ( buy it premade or make your own by mixing in a few drops of food coloring)

Instructions
First wash the strawberries and make sure they are completely dry. Put them in the fridge.
Prepare a cookie sheet with wax paper so put the finished berries on. Melt the chocolate according to the directions. Be careful not to over cook it or mix in anywater. Put the sugar in a small dish.
Make an assembling line in this order: strawberries, melted chocolate, sugar and cookie sheet.
Dip the strawberries into the chocolate. Make sure you don't cover the whole strawberry because you want the red to show.
Roll the tip of the chocolate covered strawberry in the sugar and place on the waxpaper covered cookie sheet.
When all the strawberries are done put them in the fridge for at least 15 minutes for them to harden,
ENJOY!