Drop 5 lbs! Tips and Tricks to Try Today

Go Nuts for Breakfast

Did you know that adding peanut butter or peanuts to breakfast helped heavy women feel fuller and have fewer cravings for 8 to 12 hours afterwards? Well it does! TESTIMONY!!!!!

Peanuts/peanut butter may help steady blood sugar levels while boosting satiety hormones. Add them to breakfast r a later meal. Make sure you measure a 2-tbsp. serving. It packs 190 calories.

Here’s some appetizing recipes sure to please your tummy and your appetite! Enjoy!

Fruity Parfait

Mix 6 oz of plain nonfat greek yogurt with 1 tbsp. of peanut butter

Top with 1/2 c. of thawed, frozen raspberries, and a tbsp. of peanuts.

(280 calories)

 

Hawaiian Breakfast Smoothie

 

Ingredients:

Handful of dark leafy greens (spinach, kale, collards)

1/2 cup almond milk

1/2 cup fresh or frozen strawberries

1/4 cup fresh pineapple pieces or pineapple juice

1/4 cup fresh or frozen mango

1 frozen banana

1/8 cup unsweetened coconut flakes

Directions:

Combine all ingredients in a powerful blender and process until creamy

 

Moscalada

MOSCALADA

If you like Pina Coladas and Moscato, then you’ll LOVE this drink! Perfect for the beach, poolside, or just a lazy summer day, this refreshing beverage will cool you down in the scorching heat.

Ingredients

Instructions

  1. Put the rum, Moscato, pina colada mix, and ice into a blender
  2. Mix together on a medium setting
  3. After you pour into a glass, put the whipped cream on to, and add a piece of fruit (like a strawberry or pineapple) as a garnish 🙂

Enjoy!

 

Watermelon Moscato

Watermelon Moscato

WATERMELON MOSCATO

Now that it’s summer time, get creative and try out different drinks – for example, a sweet, yet refreshing watermelon moscato!

Ingredients

  • 1 watermelon
  • 1 lime
  • 1 cup sugar
  • 1 cup water
  • Moscato

Directions

First thing to do is to scoop out all of the watermelon into a large bowl.  Then, give it a blender treatment. This way you can puree the fruit and strain it to get the sweet, juicy flavor.

You’ll probably end up with around nine cups of juice and one cup of pulp. Add the juice of one lime to the pitcher, to make it a little bit more refreshing.

Next, make a simple syrup by heating 1 cup sugar and 1 cup water on the stove. Let it boil and simmer for about 5 minutes. Then, let it cool and mix it with 4 cups of the watermelon juice.

At this point grab a flute and mix the watermelon syrup with some Moscato. Success! What a refreshing summer drink.

Peanut Butter Yogurt Dip

I’m loving this peanut butter yogurt dip that I found on Pinterest.

Mix one 5.3 ounce package of vanilla Greek yogurt

2 tbsp peanut butter

1 tbsp honey and

a dash of cinnamon

Stir it up

You can dip apples, bananas, crackers or even veggies if  you want…it’s better than Nutella. Seriously, I could just eat it with a spoon.

The best part…this makes about 5 servings that are only 60 calories each. I’m also loving that I figured out how to keep apple slices from turning brown!

Slice, soak in cold water for about 5 minutes

Then soak in lemon-lime soda  and put in single serving bags. So much cheaper than buying apple slices at the grocery store! Enjoy

 

 

Watermelon Cake

Watermelon Cake

 

INGREDIENTS

1/2
cup plus 2 tablespoons miniature semisweet chocolate chips
1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1
container Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3
cup green jelly beans
Directions:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.
Bake and cool as directed on box for 8- or 9-inch rounds.
In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange “slices” randomly on tray. To serve, cut into wedges. Store loosely covered.
Use mini chips, and toss in a small amount of cake mix to make sure there are lots of chips and that they stay distributed in the cake.