Archive | May, 2012

Dr. Oz Rocket Fuel Metabolism Booster

30 May

Dr. Oz Rocket Fuel – Calories: 10


Start your day with a shot of this metabolism booster.

Over and over I hear you should eat within the first hour of waking to fire up your metabolism.

It usually takes me over an hour or longer before I enjoy my first meal of the day. I’m either just not hungry or I don’t have the time to make something healthy right away.

Well this is just what I need to start my day. No more worrying that I didn’t eat right away and my metabolism gets the boost it needs.



2 Tbsps Skinny Stoves’ Clean Tomato Juice

1/2 Tsp  Prepared Horseradish

Dash of your favorite Hot Sauce

Dash of fresh Lime Juice


Mix well and enjoy immediately.

Serving Size: 1

Nutrition Info
  • Calories: 10.0
  • Fat: 0.0g
  • Carbohydrates: 1.3g
  • Protein: 0.1g

Clean Tomato Juice

30 May



Clean Tomato Juice – Calories: 47


1 – 12 oz. can *Tomato Paste
48 oz (4 cans filled) Filtered Water


Empty ingredients into a pitcher and mi well. Store in your fridge. Lasts 1 week. Enjoy!

Serving Size: 7 – 1 cup servings


Nutrition Info
  • Calories: 47.1
  • Fat: 0.0g
  • Carbohydrates: 8.6g
  • Protein: 2.9g
  • Sodium: 32.6

* I use Gefen Tomato Paste. It’s lower in sodium without losing any flavor.

Skinny Spinach and Mushroom Lasagna

30 May


Skinny Spinach and Mushroom Lasagna – 315 Calories

1 tbsp Olive Oil
6 oz cremini mushrooms, washed and sliced
3 Dashes Trader Joe’s 21 Seasoning Salute
1/2 Cup Frigo Ricotta Cheese Whole Milk
16 oz Low-fat cottage cheese (with 2% milk)
1/4 Cup Almond Milk – Unsweetened
1 Egg
16 oz Frozen Spinach defrosted and drained
2 1/2 Cup mozzarella shredded cheese
1/2 Cup Parmesan Grated Cheese
1/3 Cup Chopped Basil, fresh
1 tsp Dried Oregano, 1 tsp
1/2 Tsp Fresh Ground Pepper
1/2 Tsp Garlic powder
1/2 Tsp Onion powder
8 Lasagna Noodles No Boil
2 – 15 oz. Can Tomato Sauce


Pre-heat oven to 375

In a skillet heat olive oil over medium high heat. Add Mushrooms and Trader Joe’s 21 Seasoning. Cook for 3 to 4 minutes. Remove from heat and set aside.

In a medium bowl, combine the ricotta, cottage cheese, almond milk, egg and stir. Add 1 cup of the mozzarella, Parmesan, spinach, basil, oregano, and ground pepper. Stir together.

Spread 1 cup of tomato sauce in the bottom of the pan (9×13). Add 4 sheets of lasagna over sauce. You will need to break one of the sheets to fit. Spread half the cheese mixture on top of the noodles. Add half the mushroom to the top of the cheese layer. Top with 1 cup of tomato sauce. Repeat with 4 more noodles, remaining cheese mixture and mushrooms. Cover with remaining noodles and remaining tomato sauce and remaining shredded mozzerella.

Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 10 minutes. Remove from oven and let stand for 10 to 15 minutes.

Serving Size: 9

Nutrition Info
  • Calories: 315
  • Fat: 12g
  • Carbohydrates: 29g
  • Protein: 22g




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