Happy Hormones Slim Belly Recipes is about bringing you the recipes from the two "slim days" mentioned in the collapsable element.
Olive oil, 1/4 cup onions, chopped, 1/4 cup mushrooms, chopped, 1 yellow zucchini, sliced thinly lengthwise, 4 oz. cooked breakfast sausage, or 3 slices cooked bacon, 1 tbsp of half-and-half, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1 egg, 1/4 sliced avocado, nonstick cooking spray, salt and pepper.
Preheat oven to 375F. Heat a cast-iron skillet on medium-high, add a tablespoon or two of olive oil for about a minute, then add the onions and mushrooms.
Turn the heat to medium and saute for about 10 minutes, stirring frequently. In a small glass baking dish sprayed with nonstick cooking spray, layer sliced zucchini so it covers the bottom. Top it with sauteed veggies, then layer with the meat. In a glass mixing cup, whisk together the half-and-half, garlic powder, and onion powder, then pour mixture over ingredients in baking dish. Sprinkle with salt and pepper, and put in oven for 30 to 32 minutes. When the "lasagna" is nearing the end of its cooking, scramble one or two eggs in the cast-iron skilley (add a bit more olive oil if needed). Serve the "lasagna" topped with the egg and sliced avocado.
1 hollowed-out tomato, 1/2 cup cooked chicken, shredded, 2 Tbsp. mayonnaise, 1/2 sliced scallion, 1 Tbsp. chopped cilantro, 1 tsp. lime juice, Pinch garlic powder, Pinch cumin, Pinch chili powder, Salt and pepper to taste.
In a small bowl, mix chicken, mayo, scallion, cilantro, lime juice, garlic powder, cumin, chili power, and salt and pepper to taste. Fill tomato with chicken mixture.
2 cups romaine lettuce, shredded, 1/2-1 cup cooked chicken, sliced, 5 cherry tomatoes, sliced, 2 Tbsp. chopped broccoli, 2 Tbsp. sliced red onion, 2 Tbsp. marinara sauce (no sugar added), 2 tsp. dried oregano, 2 tsp. dried or fresh basil, 4 slices pepperoni, 2 Tbsp. Parmesan.
Put a small pot of water on to boil. While your water is heating, prepare your veggies. When the water boils, drop in the broccoli until just tender crisp (about 5 minutes), and strain. Put the romaine, chicken, tomatoes, onion, and broccoli in a medium-sized bowl. (Don't worry about the broccoli being slightly warm; it will just bring out the flavors of the chicken and seasonings.) In a separate bowl, mix the marinara, oregano, basil, and salt and pepper to taste, and pour over salad. Top with pepperoni slices and Parmesan cheese.
1/4 cup coconut flour, 1 Tbsp. unsweetened almond milk, 2 tsp. cinnamon, 1 Tbsp. Truvia Baking blend, 1/4 tsp. baking powder, 1/4 tsp. sea salt, 1 Tbsp. coconut oil, 4 eggs, nonstick cooking spray.
Preheat waffle iron. Mix all ingredients well in a bowl. Spray waffle iron with cooking spray, then pour half the batter into the warm iron. Cook until golden brown. Remove from iron, and repeat with remaining batter. Top you waffle with whipped cream, stevia and Barlean's The Essential Woman Chocolate Mint Swirl (www.barleans.com)
Additional Toppings To Try:
Cinnamon (0 Sugar Calories)
Unsweetened cocoa powder (0 Sugar Calories)
Nuts, such as pecans, almonds, and macadamia nuts (0 Sugar Cal.)
Barlean's Omega Swirl, Key Lime (0 Sugar Calories)
Barlean's Omega Swirl, Lemon Zest (0 Sugar Calories)
Barlean's Omega Swirl, Mango Peach (0 Sugar Calories)
Barlean's Omega Swirl, Pina Colada (0 Sugar Calories)
Barlean's Omega Swirl, Strawberry Banana (0 Sugar Calories)
Barlean's Omega Swirl, Blackberry (0 Sugar Calories)
1/4 sliced banana (27 Sugar Calories)
1/4 Cup blueberries (22 Sugar Calories)
3 cherries (16 Sugar Calories)
1 Tbsp. graham cracker crumbs (17 Sugar Calories)
1 scoop Strawberry Jay Robb whey protein, 1 cup unsweetened coconut milk
Shake, stir, or blend the whey protein powder and the coconut milk until well mixed. Pour and serve.
1 can tuna, drained, 1/2 avocado, 1 Tbsp. mayonnaise, 1 lime, 3 romaine leaves, salt and pepper to taste.
In a small bowl mash the avocado; then mix with tuna, mayo, juice from the lime, and salt and pepper to taste.
Serve on romaine leaves or on some shredded romaine lettuce.
3 slices of a large eggplant, sliced lengthwise about 1/2" thick, Olive oil, 2 Tbsp. chopped onion, 1/4 chopped zucchini, 1/4 cup ricotta, 2 Tbsp. chopped parsley, 1 tsp. chopped fresh basil, 1 Tbsp. grated Parmesan cheese, and extra for garnish, 1 egg, salt and pepper, 1/2 cup marinara sauce (no sugar added)
Preheat oven to 450F. Brush the eggplant with oil and place on an oiled cookie sheet. Bake for 20 minutes. While the eggplant is in the oven, heat a skillet and add a little oil. Saute the onion and zucchini for about 5 minutes (until just soft), then remove from heat. In a small bowl, mix together the onion, zucchini, ricotta, parsley, basil, Parmesan, egg, and salt and pepper. When eggplant is done, let cool slightly, then place equal amounts of cheese mixture in the middle of each roll. Roll the egg-plant around the mixture, then place seam-side down in a small glass baking dish. Top each roll with marinara sauce and bake for 20 minutes, or until cheese has melted. Serve with Parmesan cheese sprinkled on top.