youbeyoucoach

Ingredients:

• 12 oz frozen spinach
• 1 can cannelloni beans
• 2 tbsp olive oil
• 14 oz can of artichoke hearts
• 4 oz full fat cream cheese
• 1/2 cup grated Parmesan cheese
• 1 – 2 tbsp hot sauce
• 2 tbsp chopped garlic
• 1 tbsp onion powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 lb celery, chopped into sticks
• 1 lb baby carrots

Instructions:

1. Cook spinach based on package instructions, then drain and add to large bowl.
2. Preheat oven to 375 degrees.
3. Blend cannellini beans and olive oil until smooth. Add to bowl with drained spinach.
4. Chop artichoke hearts and add to bowl.
5. Add the rest of the ingredients and mix everything together.
6. Bake for 20 – 30 minutes, serve warm with celery and carrots.

Ingredients:

1. 12 skewers
2. 12 strawberries
3. 3 kiwis
4. 24 raspberries
5. 36 blueberries
6. 3 cuties
7. 2 cups plain greek yogurt
8. 2 tbsp honey
9. 1/2 tsp cinnamon
10. 1 tsp vanilla extract

Instructions:

1. Mix honey, yogurt, vanilla and cinnamon until uniform.
2. Put fruit on skewers and serve.

Ingredients:

• 6 cups grated cauliflower
• 6 eggs
• 2 tbsp olive oil
• 3 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp red pepper flakes (optional)
• 1/2 cup Parmesan cheese
• 6 oz pepperoni, sausage, beef, bacon or ham
• 1 bell pepper
• 1/2 onion
• 6 oz mushrooms
• Marinara sauce

Instructions:

1. Preheat oven to 400 degrees.
2. Chop meat into small pieces. Chop bell pepper, onion, and mushrooms into fine dice.
3. Combine grated cauliflower, eggs, oil, and spices in a large bowl.
4. Add meat and 2 cups toppings to the bowl and mix well. Be sure not to add too many toppings, otherwise they’ll be crumbly.
5. Spray muffin tin with cooking space and pack mixture into the cups. Press down firmly to make sure they’re tightly packed.
6. Bake for 30 – 35 minutes. When they come out of the oven, sprinkle with Parmesan cheese. Serve with marinara.

Ingredients:

• 1/2 cup popcorn
• 2 tbsp olive oil
• 1 tbsp chili oil
• 3 tbsp butter
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 1/4 tsp cumin

Instructions:

1. Put popcorn, olive oil, and chili oil in a large pot with lid (preferably clear) over medium heat.
2. When the kernels start to pop, cover and shake the pot. Let the kernels pop for several minutes until the popping slows down.
3. While the popcorn is popping, heat butter and spices in a small pot.
4. When popcorn is popped, drizzle with butter & spice mixture.