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A BLOG DEDICATED TO MOTIVATING MYSELF TO BECOME WHO I WANT TO BE, AND PROVIDE RESOURCES, MOTIVATION AND SUPPORT TO OTHERS.

Cucumber Tea Sandwiches
IngredientsBread (any of your choice)CucumbersLight or Fat free Cream CheeseSalt & PepperMint LeavesDirections1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.2. Spread some light cream cheese on to the bread.3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.step-by-step picture guide herenutritional value depends on the bread of choice.*try adding thinly sliced tomatoes for variety!

Cucumber Tea Sandwiches

Ingredients
Bread (any of your choice)
Cucumbers
Light or Fat free Cream Cheese
Salt & Pepper
Mint Leaves

Directions
1. Shave long strips of cucumber with a regular vegetable peeler. Pat with a paper towel if the cucumber seems too wet.
2. Spread some light cream cheese on to the bread.
3. Lay out cucumber in a pretty pattern, slightly overlapping. If you line up the cucumbers to one side of the bread, you’ll have long enough strips left over for a second sandwich.
4. Cut off crusts and cut to desired shape. Use a cookie or biscuit cutter for non-square/triangular sandwiches. Sprinkle with salt and fresh pepper. Garnish with parsley, mint, or watercress.

step-by-step picture guide here

nutritional value depends on the bread of choice.

*try adding thinly sliced tomatoes for variety!

Cauliflower Pizza Bites 
Prep time: 10 Minutes - Cook time: 25-30 Minutes. Yield: Makes 24 Cauliflower Pizza Bites
Ingredients:
2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
1/4 Cup Egg Whites
1 Cup 1% Cottage Cheese (drained)
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
1 Tbsp Coconut Oil (Optional)
1-2 Tbsp Frank’s Hot Sauce (Optional)
Directions:
Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
Place in your oven and bake for 25-30 minutes.
Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce-Simple Marinara Sauce link).
Enjoy!
original recipe (plus lots more) here 

Cauliflower Pizza Bites 

Prep time: 10 Minutes - Cook time: 25-30 Minutes. Yield: Makes 24 Cauliflower Pizza Bites

Ingredients:

  • 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
  • 1/4 Cup Egg Whites
  • 1 Cup 1% Cottage Cheese (drained)
  • 1 Tsp Oregano
  • 2 Tsp Parsley
  • 1/4 Tsp Garlic Powder
  • 1 Tbsp Coconut Oil (Optional)
  • 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

  1. Pre-heat your oven to 450 F.
  2. Using a healthy cooking oil spray your mini muffin tin.
  3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
  4. Place all other ingredients the food processor and blend until smooth.
  5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
  6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
  7. Place in your oven and bake for 25-30 minutes.
  8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
  9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
  10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce-Simple Marinara Sauce link).
  11. Enjoy!

original recipe (plus lots more) here 

Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
Bulgur is a wheat high in fibre, low in calories and fat, and rich in vitamin and minerals.

Ingredients 

Bulgur Cakes
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tbsp light mayonnaise
1 tsp kosher salt, divided (regular salt can be used)
1 tsp freshly ground black pepper, divided
2 1/4 cups panko breadcrumbs
1/4 cup extra-virgin olive oil (can also use pan olive spray)

Salad
1 can (14 oz.) artichoke hearts, drained and cut into quarters
1/2 red bell pepper, seeded and thinly sliced
1 1/2 oz. myzithra cheese (can substitute feta cheese)
2 tbsp chopped fresh mint
1 tbsp olive oil

Yogurt Sauce
1/2 cup 0% plain Greek yogurt
1 tsp fresh lemon juice
1/4 tsp kosher salt (regular salt can be used)
2 tsp chopped fresh dill

Instructions

Bulgur Cakes
In a medium saucepan, combine bulgur and chicken broth. Bring to a boil, then lower heat, cover pan, and cook at a simmer until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, pour into a medium bowl, and let cool for 15 minutes.

To the bulgur, add whole egg and egg yolk. Stir in dill, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Using a scant 1/4 cup of the bulgur mixture, form the mixture into a 1/2-inch thick cake. Dredge in the breadcrumbs and place on a baking sheet. Repeat with the remaining bulgur mixture. Cover and chill for 1 hour to allow the bulgur cakes to become firm, which will help them stay intact while cooking.

Heat 1/4 cup extra-virgin olive oil in a large nonstick frying pan set over medium heat. Place 4 of the bulgur cakes in the pan and cook until golden brown, 2 to 3 minutes per side. Remove the bulgur cakes from a pan and keep warm in the oven on a paper towel-lined plate. *Alternatively, you can use olive oil spray, or bake the bulgur cakes.

Salad
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese (or feta), mint and olive oil. Toss gently to combine.

Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, salt, and dill. Refrigerate until ready to use.

To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.

Serves 4 (main dish) or 8 (appetizer).

printable recipe

original recipe found here

(via letskeeponkeepingon)

Bulgur Cakes with Artichoke, Red Pepper & Myzithra Cheese Salad & Dill Yogurt
Bulgur is a wheat high in fibre, low in calories and fat, and rich in vitamin and minerals.

Ingredients 

Bulgur Cakes
1 cup bulgur
2 cups low-sodium chicken broth
1 tablespoon chopped fresh dill
1 whole egg
1 egg yolk
2 tbsp light mayonnaise
1 tsp kosher salt, divided (regular salt can be used)
1 tsp freshly ground black pepper, divided
2 1/4 cups panko breadcrumbs
1/4 cup extra-virgin olive oil (can also use pan olive spray)

Salad
1 can (14 oz.) artichoke hearts, drained and cut into quarters
1/2 red bell pepper, seeded and thinly sliced
1 1/2 oz. myzithra cheese (can substitute feta cheese)
2 tbsp chopped fresh mint
1 tbsp olive oil

Yogurt Sauce
1/2 cup 0% plain Greek yogurt
1 tsp fresh lemon juice
1/4 tsp kosher salt (regular salt can be used)
2 tsp chopped fresh dill

Instructions

Bulgur Cakes
In a medium saucepan, combine bulgur and chicken broth. Bring to a boil, then lower heat, cover pan, and cook at a simmer until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, pour into a medium bowl, and let cool for 15 minutes.

To the bulgur, add whole egg and egg yolk. Stir in dill, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir well to combine.

In a wide, medium dish, combine breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Using a scant 1/4 cup of the bulgur mixture, form the mixture into a 1/2-inch thick cake. Dredge in the breadcrumbs and place on a baking sheet. Repeat with the remaining bulgur mixture. Cover and chill for 1 hour to allow the bulgur cakes to become firm, which will help them stay intact while cooking.

Heat 1/4 cup extra-virgin olive oil in a large nonstick frying pan set over medium heat. Place 4 of the bulgur cakes in the pan and cook until golden brown, 2 to 3 minutes per side. Remove the bulgur cakes from a pan and keep warm in the oven on a paper towel-lined plate. *Alternatively, you can use olive oil spray, or bake the bulgur cakes.

Salad
In a medium bowl, combine artichoke hearts, red bell pepper, myzithra cheese (or feta), mint and olive oil. Toss gently to combine.

Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, salt, and dill. Refrigerate until ready to use.

To plate, divide artichoke salad evenly amongst plates, and top with bulgur cakes and yogurt sauce. Serve.

Serves 4 (main dish) or 8 (appetizer).

printable recipe

original recipe found here

(Source: losing-every-extra-pound)