DIY Wood Photo Ornament

Every year I like to add a new ornament to our tree and this year I decided to make them and they turned out better than anything I could have ever bought! 

Our beloved angel Gigi!

To make your own photo transfer wood ornaments, you will need:

- A photo printed on basic computer paper with a laser printer 

- Branch slices about a 1/2 inch thick (I purchased mine from Hobby Lobby)
- Mod Podge
- Drill
- Small ribbon (I used some striped ribbon I had on hand, but color is up to you!)
- Small paintbrush
- Washcloth


Directions:

Cut out your photo to fit the wooden disc. Coat the wood slice with a thin coat of mod podge and place the photo face-down onto the disc. Carefully smooth out all the bubbles, and let it sit overnight. 

The next morning, use a wet washcloth to dampen the photo, rubbing it VERY gently until the paper starts to come off -- and you start to see the image on the wood underneath! Continue to do this until all the paper is gone, but be careful -- if you rub too hard, the image can come off too.

Once you've rubbed off the paper, paint a coat of Mod Podge and let it dry completely. Drill a hole, string it with your ribbon, and hang it on the tree!

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Healthy BBQ Chicken Pizza

with Sweet Potato Crust

Let me tell you something...pizza is like my spirit animal..its the one thing that I CANNOT live without and I'm telling you...this is the BEST pizza that I have ever made AND it's healthy...say what?!?! You have to add this to your MUST TRY list of healthy recipes that taste like they shouldn't be!! #theresnoweinpizza

Ingredients :

•3 medium sweet potatoes

•1 medium red onion, thinly sliced

•1 cup spinach, chopped

•1 cup pre-cooked rotisserie chicken, shredded

•1 egg 

•1 cup almond flour

•1/2 teaspoon dried oregano

•1 teaspoon dried basil

•1 teaspoon garlic powder

•1 tablespoon apple cider vinegar

•1/2 cup barbecue sauce 

•1/2 cup tomato sauce

Directions:

Prep time..about 20 minutes Cook time..about 40 minutes total

STEP ONE: pre-heat oven to 400 F degree

STEP TWO: cook sweet potatoes in microwave until soft

STEP THREE: peel sweet potatoes ( i just cut them & scoop out guts) and add to large mixing bowl with : 1 cup almond flour, 1 egg, 1/2 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and 1 tablespoon Apple cider vinegar. ( for an extra kick I add a pinch of chili powder.) mash ingredients until well combined and the mixture take on a doughy consistency.

STEP FOUR: use rubber spatula to spread on a pizza stone. You want the crust to be evenly distributed about 1/3 in. I used my Demarle at Home silpat instead of pizza stone. You could use either if you have them.

STEP FIVE: cook dough at 400 F degree for 30 minutes.

STEP SIX: while pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté on thinly sliced medium red onion until soft. I added a little mozzarella cheese.

STEP SEVEN: remove pizza dough from oven. Once you take it out let it cool about 20 min to let the crust harden a bit and then spread 1/2 cup bbq sauce and 1/2 cup tomato sauce on top.

STEP EIGHT: cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with BBQ sauce.

STEP NINE: return pizza to oven and bake for an additional 10 minutes. 

SLICE & ENJOY!

Cloud Bread-How To Make

Let me tell you about Cloud Bread!!! This low carb bread has been all the rage and I had to try it out myself! It looked so good, but it also sounded too good to be true! Cloud bread makes you feel like you're eating actual bread, minus the carbs. It's mostly protein, it is light and fluffy, but crispy enough to form a sandwich or eat like toast. And here's the part that sounded too good to be true...WAIT FOR IT...it's only 47 calories per slice!!! 

EPIC FAIL

Most cloud bread recipes call for eggs, cream of tartar (a natural thickener), and cream cheese, which despite being delicious, is not very good for you. The recipe I followed used Greek Yogurt which I'm a huge fan of because I sub EVERYTHING with greek yogurt from "mayo" to "sour cream"! The sandwich-sized rounds came out of the oven with a crisp exterior and fluffy – you guessed it – cloud-like interior. When stored overnight, they become soft and chewy.

Cloud bread tastes a little like egg so I added some fresh oregano from my garden, paprika, and himalayan salt and it made it taste more like bread. You can adjust the flavor to your pallet! My first go around with this recipe was an EPIC FAIL. It resulted in one big, flat, cloud! 

TIP: your mixture should flop on the baking sheet just like cool whip would! I followed the recipe exact so I couldn't quite figure it out, but the second go around went perfect so I switched up the recipe a bit for people like me who somehow suck at following instructions and end up making things twice. Hopefully it will save you from having to do it a second time! HAHA!

Cloud Bread

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Cloud bread is light, fluffy, low carb, high protein (well, for bread) and is just 47 calories per slice!

Foodie Source: Beachbody

Serves: 3 servings, 2 pieces each

Ingredients

• Nonstick cooking spray (Unless you're using a Demarle Silpat like me) 
• 3 large eggs
• 1 dash cream of tartar
• 1 dash sea salt (or Himalayan salt) (to taste, optional)
• ⅓ cup reduced-fat (2%) plain Greek yogurt (I prefer Fage brand)

Instructions

1. Heat oven to 300° F.
2. Lightly coat large baking sheet with spray. Set aside.
3. Separate egg yolks from egg whites. Place whites in a medium bowl. Place yolks in a separate medium bowl. Set aside.
4. Add cream of tartar to egg whites. Beat with a mixer on high until stiff peaks form. TIP: you should be able to hold your mixing bowl upside down and it won't fall out, roughly 4-8 minutes! Set aside.
5. Add salt (and any other seasoning of choice) and yogurt to egg yolks. Beat with a mixer on medium until blended.
6. Gently fold ⅓ of egg white mixture into egg yolk mixture. Fold in the remaining egg white mixture until just incorporated. TIP: Be careful not to overmix.
7. Using a spoon, transfer a scoop of egg mixture onto prepared baking sheet, gently spreading into a thick pancake shape about 3 inches in diameter. Repeat with remaining batter.
8. Bake for 25 to 30 minutes, or until golden brown and exterior is crispy to the touch. Immediately loosen cloud breads with a spatula; allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
9. Serve immediately, or store in an airtight container.

ENJOY!!!

Protein Waffles

Protein Waffles

Recipe from Fixate cookbook

Ingredients:

• 2 cups oat flour (grind raw oats in blender or food processor to make flour)
• 2 tbsp ground flaxeeds
• 3/4 cup whey protein powder, vanilla flavor (I used Shakeology)
• 1 tsp baking powder, gluten free
• 1 tsp pure vanilla extract
• 2 cups unsweetened almond milk
• 4 large egg whites (1/2 cup), beaten to form stiff peaks
• 1 pinch sea salt (I used pink Himalayan salt)
• Nonstick cooking spray (I use Coconut Oil)
• Pure maple syrup

Directions:

Prep time-30 min

Cooking time-36 min

Serves 12 (1 waffle each)

1. Preheat waffle iron.
2. Combine oat flour, flaxeeds, protein powder, and baking powder in a medium bowl; mix well. Set aside.
3. Combine extract and almond milk in a medium bowl; whisk to blend. 
4. Add the flour mixture to the milk mixture; whisk gently just until a smooth batter forms. 
5. Gently fold in egg whites.
6. Cook 2/3 cup batter in preheated waffle iron, lightly coated with spray, for approximately 3-5 minutes (or according to specifications by your particular model), or until crips and golden brown. 
7. Place each waffle on a serving plate, top with one chicken breast, drizzle with maple syrup, and enjoy! 

Zucchini Bake

Recipe from Fixate Cookbook

I have 101 reasons lately to try new recipes and it's mostly due to my new favorite cookbook, Fixate by Autumn Calabrese! My recent favorite is this delish Zucchini Bake! I am obsessed with Zucchini and this is a cheesy and fresh summer recipe!! SOOOO good and very easy to make, plus for your fellow Fixers, it's approved for your containers!!! 

Serves: 4

Prep Time: 15 min (took me more like 5) 

Cooking Time: 20 min (you can cook main dish while you wait!)

Container's: 2 Green, 1/2 Purple, 1 tsp

Ingredients:

• 1/2 cup grated Parmesan cheese
• 2 Tbsp. freshly grated lemon peel
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves
• 1/2 tsp sea salt (I used Pink Himalayan)
• 1/2 tsp ground black pepper
• 2 cloves garlic, finely chopped
• 4 large zucchini, quartered lengthwise
• 1 Tbsp. olive oil
• Lemon wedges for garnish

Directions:

1. Preheat oven to 350F 
2. Combine cheese, lemon peel, thyme, oregano, salt, pepper, and garlic in a small bowl; mix well. Set aside.
3. Place zucchini skin side down on large baking dish. Brush with oil covering all of zucchini. Sprinkle evenly with cheese mixture.
4. Bake for 15 to 20 minutes, or until tender.
5. Serve with lemon wedges.

Plated wtih grilled chicken breast.

ENJOY!!!!

Two Ingredient Cookies

These are my all time favorite and, GUILT FREE, treat when I'm craving something sweet! It's so simple and the kids love helping me make them! They are gone in seconds in our house!!! 

INGREDIENTS :

• 2 very ripe organic medium bananas
• 1 cup rolled oats (I like the Trader Joe's brand)
• add ins : 1/4 cup dark chocolate chips or dried fruit or nuts, chia seeds or even spices like a teaspoon of ground cinnamon. Have fun!

DIRECTIONS :

1. Preheat oven to 350 F. and prep a baking sheet with parchment paper (not wax paper). 
2. In a bowl, squish the bananas with a fork, add in the oats and continue mixing until both ingredients are fully incorporated. 
3. Scoop about a tablespoon of batter per cookie. Bake for about 13-15 minutes until a golden.
4. Remove from oven and allow to fully cool before serving (about 30 minutes)

E N J O Y!

Ingredients:

• 2 lbs raw 93% lean ground turkey
• 1 cup all natural mild salsa
• 1 cup cooked quinoa, cooled
• 2 large eggs, lightly beaten
• 3 cloves of garlic, finely chopped
• 1 tsp sea salt or Pink Himalayan Salt

Directions:

1. Preheat oven to 375 F
2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with a rubber spatula
3. Shape mixture into shape of loaf and place on ungreased 13 X 9 baking pan OR pace spoonful in muffin pan
4. Bake for 60-70 minutes in 13 X9 pan OR Bake 45-55min in Muffin Pan
5. Let stand for 10 minutes before serving.
6. Serve with veggies and sweet potato  

**Fellow 21 Day Fix/Extreme (1/2 yellow, 1 red, 1/2 purple for meatloaf muffin. This picture also has 1 yellow (sweet potato), 1 green (broccoli).

Tip: Cut cooked meatloaf into single serving (or use single muffin) and freeze in single resealable plastic bags for future meals!