Spring infused Chicken by Michelle

• 
  1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon dried hot red-pepper flakes
• 1/3 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 boneless and skinless chicken breasts
• 
  

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat chicken dry and season with salt and pepper. Oil grill rack, then grill chicken, covered, turning over once, until just cooked through. Serve drizzled with some vinaigrette, and with remainder on the side.

Yummmy!

French Pamplemousse Salad by Michelle

-One huge head of red leafed lettuce, torn into bite size pieces
-3-5 Avocados, peeled and cut into small pieces
-2-3 Pamplemousses (grapefruit), cut in half, spoon out the meat
        of the grapefruit and squeeze all the juice from inside for the salad

Mix together well and season with Sea Salt to taste.  Serve immediately....

Bon Appétit!!!

Lentil Garlic Soup

*This recipe is from Standard Processing.... it accompanies their cleanse.

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 bay leaf
• 1 tsp. dried basil
• 1 (14.5-ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• ½ cup spinach, rinsed and thinly sliced
• 2 Tbs. vinegar
• Celtic Sea Salt^® and ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with Celtic Sea Salt^® and pepper, and more vinegar if desired.

The Everything Super Green Smoothies by Michelle

*I love to use anything I have on hand, here are many items that I use to make my Super Green Smoothies (you pick what works for you and then add your own exciting additions!):

-Kale leaves (great nutrients)

-Frozen fruit (blueberries, strawberries, mixed berries, mangos, etc...)

-One or Two T. of frozen fruit juice (100% juice)

-Vegetables (cucumber, celery, carrots, sweet red peppers, spinach, etc...)

-Fiber powder

-Whey protein

-Keifer probiotics (it is similar to yogurt but much better for you - you can find this in the dairy section of most large grocery stores)

-Juice from 1/2 lemon or lime

-Grated ginger

-Fresh fruit - any fresh fruit is wonderful!

-Flax seeds (great for fiber, Omega-3 and provides lignans)

-Chia seeds (great for fiber and Omega-3)

**I usually make enough to fill a blender and keep the rest in the fridge to drink during the day!

***Just in case you were flabbergasted at how much there is on this list, feel at ease, I do not use all these items in every drink.  Mix things around and use what you have.

****This is great for doing a cleanse!  Drink everyday for a week and it will help clear out toxins from your body......you will have renewed energy.

Skinny Monkey Cookies by Brianne

Skinny Monkey Cookies

Ingredients:

• 3 bananas
• 2 cups old-fashioned oats
• 1/4 cup creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce 
• 1 tsp. vanilla extract
• Dash of cinnamon (optional)

Directions:

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.

Freezing Directions:

Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus

Servings: 30

6 Ways to Burn Fat Before Breakfast By Bri

I found this link on pinterest and thought I'd share it:
By the editors of FITNESS Magazine 

Six exercises to burn fat and tone your body in less time than it takes to sip a morning latte with this total-body workout fromSarah Slattery, a trainer at Equinox Fitness in New York City. 

Related: Lose 10 Pounds: The Firm and Burn Workout 

1. Windmill 
Targets: Abs 

• Stand tall with arms extended out to sides, abs engaged. 
• Bending from waist, reach right arm toward left toes; repeat on left. 
• Do 25 reps, alternating sides. 

2. Pulsing Lunge 
Targets: Butt and legs 

• Lunge forward with right leg; hold for 4 seconds, then pulse up and down 5 times. 
• Repeat on left. 
• Do 2 reps. 

Related: Look Hot from Behind: 5 Butt-Shaping Exercises 

3. Triceps Kickback 
Targets: Triceps 

• Hold dumbbell in right hand. 
• Bend at hips until almost parallel to floor. 
• Bring elbow to ribs, straighten forearm back, and return. 
• Do 15 reps on each arm. 

4. Plank/Push-Up 
Targets: Chest and core 

• Start in plank position (palms on floor, hands below shoulders, abs engaged, back straight). 
• Hold for 30 seconds. Drop to knees. 
• Do 15 push-ups. 

Related: The Best Tummy Toners for Your Fitness Level 

5. Squat/Biceps Curl 
Targets: Arms, butt, and legs 

• Squat, holding a dumbbell in each hand. Do 8 reps. 
• On last rep, stay down and do 10 biceps curls. 

6. Bridge/Chest Flye 
Targets: Chest and butt 

• Lie faceup, knees bent, holding dumbbells over chest with arms extended, palms in. 
• Press into heels, lifting hips toward ceiling into bridge. 
• Lower weights out to sides, toward floor (5 reps); lower hips. 
• Do entire sequence 5 times. 
Rest for 1 minute; repeat circuit. 


http://shine.yahoo.com/getup/6-ways-burn-fat-breakfast-170000181.html

Low-Fat Chocolate Cupcakes By Bri

I just found this great recipe for low-fat chocolate cupcakes by SkinnyTaste on pinterest. They use pumpkin in them and sugar-free pudding. I'm going to try them for dessert on Saturday for Marissa and Tim's Birthday party! (Although I will be making mini ones instead!)

The recipe is:
Ingredients:

• 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.4 oz sugar free, fat free, instant chocolate pudding
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/3 cups water

For the chocolate glaze:

• 1/2 cup confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tbsp 1% milk
• 1/4 tsp vanilla extract
• pinch of salt

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake liners.

Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.


Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.


Super Moist Low Fat Chocolate Cupcakes (without Chocolate Glaze)
Gina's Weight Watcher Recipes 
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8


Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar:12.3
Sodium: 288.5






You can go to this website to see more: http://www.skinnytaste.com/2011/10/super-moist-low-fat-chocolate-cupcakes.html