BBQ Chicken Flatbread Pizza

Let's talk about Pizza for a little bit.  It's DELICIOUS.  I don't think I know anyone (besides my youngest daughter which at 3 years old hated, but that's changed now that she's a bit older) who doesn't LOVE a good pizza.

As you embark on a healthier journey to better your nutrition or lose some weight you think about all the good things you'll need to give up, right?  

Well, one thing I knew about myself was that I needed BALANCE in my journey.  Yes, feeding myself good healthy food is important, but I'm not perfect and don't want to be.  I also want to enjoy certain foods and not feel guilty after eating them.  

That's exactly what I've figured out in the last couple years of my journey.  BALANCE.  For me this means eating clean 80% of the time and indulging a bit.

It also means that I spend time trying new things and trying healthier versions of the foods I love.  Pizza is one of them.  

This recipe is definitely one you should give a shot.  You will love it and your family will too and it's healthier than most pizza's you'll order for delivery.  

Serves: 4 servings, 1/2 flatbread each

Ingredients:

• 2 whole wheat flatbreads (or 6½-inch whole wheat pitas)

• ½ cup barbecue sauce, reduced-sugar

• 1½ cups shredded cooked chicken breast

• ½ cup canned black beans, drained, rinsed

• ½ cup corn kernels

• ½ medium red onion, chopped

• ½ cup shredded cheddar cheese

• ¼ cup finely chopped fresh cilantro

• 1 Tbsp. fresh lime juice

Instructions:

1. Preheat oven to 350º F.

1. Place flatbreads on a large baking sheet.

1. Spread barbecue sauce evenly on flatbreads.

1. Top flatbreads evenly with chicken, black beans, corn, onion, and cheese.

1. Bake for 5 to 8 minutes, or until cheese is melted.

1. Top evenly with cilantro and drizzle with lime juice. Serve immediately.

Recipe tip:

Look for a barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

Containers 21 Day Fix:

2 Yellows, 1/2 Red, 1/2 Blue

Credit:  Beachbody for this amazing recipe.

Multi-Grain Banana Pancakes

Make your weekend breakfast something special! These hearty pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey. They’re a good source of dietary fiber and have 10 grams of protein per serving. And, they freeze well. Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each

Ingredients:

1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup low-fat milk
¼ cup nonfat plain yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup

Preparation:

1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.

**Credit goes to Beachbody for sharing this awesome recipe**

Spinach Omelet Roll-Up

There are days when you just gotta change things up for breakfast.  You may take your family out to a restaurant for breakfast and order a nice omelet, but why not save the money and cook them a nice and easy to prepare omelet at home.  Your chance of sticking to your healthy diet is much better if you make your own food and this doesn't mean having boring meals.

Here is a great omelet that will take you just a few minutes to make and you can add any of your healthy ingredients in it.  Play with is and make it your own and enjoy!

Spinach Omelet Roll-Up

Drizzle 1 teaspoon canola oil into a medium nonstick skillet and wipe with a paper towel so a thin film remains; heat over medium heat. Beat 1 egg and swirl into skillet. Cook 1 to 2 minutes or until egg is set; flip and cook about 1 minute more. Carefully slide onto a plate. In same pan, sauté 1 cup baby spinach until wilted, about 1 minute. Spread 1 teaspoon prepared olive tapenade on cooked egg and sprinkle with 1 tablespoon crumbled goat cheese. Top with wilted spinach, roll up, and cut in half.

Nutrition facts per serving:

198 calories, 10g protein, 2g carbohydrate, 17g fat (5.2g saturated), 1g fiber, 301mg sodium

Glazed Yams with Cinnamon and Nutmeg

Now that we are in Fall, we have cravings for those usual holiday dishes that are loaded with fat. I totally understand that we have to indulge a little, because we're all human and clean eating is not about being perfect, but you have to be careful and make sure you don't let the Holiday take you back to that cycle of back eating habits.

One of the best ways that I like to do during my holiday cooking is to incorporate some healthier options in my dinner. I don't change everything all at once because my family and I have favorites that we enjoy during this time of year. Once a year is not going to kill me, right?  

By making a few substitutions to this classic fall side dish, you'll make it healthier without sacrificing the flavor.

Total Time: 1 hr. 10 min.

Prep Time: 10 min.

Cooking Time: 60 min.

Yield: 12 servings, 2/3 cup each

Ingredients:

2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups)

1 tsp. sea salt, divided use

2 tsp. grated orange peel

2 Tbsp. 100% orange juice

1 Tbsp. fresh lemon juice

3 Tbsp. butter, melted

2 Tbsp. raw honey (or maple syrup)

½ tsp. ground black pepper

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

Preparation:

1. Preheat oven to 350° F.

2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with ¼ tsp. salt. Set aside.

3. Combine orange peel, orange juice, lemon juice, butter, and honey in a small bowl; whisk to blend.

4. Pour orange juice mixture over yams; toss to coat.

5. Sprinkle evenly with remaining ¾ tsp. salt, pepper, cinnamon, and nutmeg.

6. Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender.