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My Journey To A Healthy Me

Hello! I started this blog to document my personal journey to get healthy. Over time, it evolved into sharing what I did, with others. The p...

Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Tuesday, April 13, 2021

Garlic Black Pepper Tofu with Napa Cabbage - Lean and Green Recipe





  • 3½ lbs. tofu, diced into 1-inch pieces
  • 8 cloves garlic, minced
  • 2 tbsp fish sauce
  • ¼ cup water
  • 1 tbsp black pepper
  • 2 lbs. Napa cabbage, cut into 2-inch bite-sized pieces (should yield about 6 cups)


  1. Evenly distribute the tofu in a wide skillet.
  2. In a bowl, combine the remaining ingredients except Napa Cabbage. Pour the mixture over the tofu, cover, and simmer for about 10 minutes. Gently stir the tofu, being careful not to break up the tofu too much.
  3. Meanwhile, set-up a steamer and steam the Napa cabbage until tender.
  4. Serve the tofu with the steamed cabbage.

Nutrition Facts:  Per serving: 300 calories, 39g protein, 9g carbohydrate, 13g fat

Tuesday, April 6, 2021

Sheet Pan Roasted Pork Tenderloin and Cabbage - Complete Lean and Green Recipe




  • 1¾ lb. pork tenderloin
  • ¼ tsp each: salt & pepper
  • 2 tbsp wholegrain mustard
  • 6 cups shredded cabbage
  • ¼ cup cider vinegar
  • ½ tbsp caraway seeds
  • 4 tsp canola oil
  1. Preheat oven to 400⁰F.
  2. Line a sheet pan with parchment paper and lightly coat it with cooking spray.
  3. Season the pork with salt and pepper.
  4. Spread mustard evenly over top of the pork.
  5. Place the pork on one side of the sheet pan.
  6. Toss together the cabbage, vinegar, caraway, and oil. Transfer to a sheet pan in a separate section from pork.
  7. Place the sheet pan in oven and cook until pork reaches an internal temperature of 145⁰F, about 25 to 30 minutes. Remove from the oven and allow to rest.
For one serving, plate 6 ounces cooked pork with 1½ cups cabbage. Drizzle any remaining juice from pan over the pork.

Nutrition Facts: Per Serving: 290 calories, 10g fat, 6g carbohydrate, 43g protein

Tuesday, March 30, 2021

Lean and Green - Turkey Burgers

Lean and Green Turkey Burgers - Four ways!

These tasty Lean & Green turkey burgers are perfect for any summer BBQ. We couldn’t pick just one!
Which recipe are you choosing?
1) Greek 
2) Italian 
3) Jalapeño Popper 
4) Buffalo Slaw 

Optavia Lean and Green Turkey Burgers

Turkey Burger - 4 Ways
1 Lean | 3 Green | 2½ Condiments
Yield: 4 servings
Total Time: 30 minutes

Turkey Burgers:
1 lb 93% lean ground turkey
1 egg
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Cooking spray
1 medium head iceberg lettuce, cut into eight bun-sized pieces (8 green)

Greek Version:
1 cup low-fat plain Greek yogurt
2 Tbsp chopped red onion
1 Tbsp lemon juice
½ Tbsp chopped fresh dill
½ Tbsp chopped fresh mint
1 clove garlic, minced
4 large tomato slices
½ medium-sized cucumber, sliced diagonally to yield 8 cucumber slices
2 oz. reduced-fat crumbled feta

Italian Version:
4 slices reduced-fat mozzarella cheese
½ cup no sugar added tomato sauce
1 cup jarred roasted red peppers, drained
¼ cup grated parmesan

Jalapeño Popper Version:
4 large tomato slices
¼ cup light cream cheese, softened
4 slices turkey bacon, cooked according to package directions
2 jalapeños, seeded and sliced
½ cup reduced-fat shredded cheddar jack cheese

Buffalo Slaw Version:
2 cups broccoli slaw mix
1 cup low-fat plain Greek yogurt
¼ cup hot sauce
1 tsp dry ranch dressing mix
3-4 slices reduced-fat cheddar cheese

  1. In a large bowl, combine the first six turkey burger ingredients. Shape into four burger patties.
  2. Grill method: Add burger patties to a lightly greased preheated grill rack, and grill covered until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side. Stovetop method: Add burger patties to a lightly greased grill pan or griddle, and cook over medium high heat until a meat thermometer reads 165 ℉, about 4 to 6 minutes per side.
    1. For the Greek version: In a small bowl, combine the yogurt, onion, lemon juice, dill, mint, and garlic. Assemble burgers by topping a lettuce bun with one burger patty, one tomato slice, two cucumber slices, quarter-cup of yogurt sauce, half-ounce feta, and another lettuce bun.
    2. For the Italian version: Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, two tablespoons of tomato sauce, quarter-cup roasted red peppers, one tablespoon parmesan, and another lettuce bun.
    3. For the Jalapeño Popper version: Assemble burgers by topping a lettuce bun with one tomato slice, one burger patty, one tablespoon cream cheese, one turkey bacon slice, one-quarter of jalapeño slices, two tablespoons cheese, and another lettuce bun.
    4. For the Buffalo Slaw version: In a medium-sized bowl, combine broccoli slaw, yogurt, hot sauce, and ranch mix. Assemble burgers by topping a lettuce bun with one burger patty, one cheese slice, half-cup slaw mixture, and another lettuce bun.

Lean and Green - Zucchini Lasagne

Lean & Green Zucchini Lasagna

Only a few simple ingredients but a whole lot of flavor, this NEW Lean & Green recipe, developed by The Culinary Institute of America, is nothing but delicious. It may also be the EASIEST lasagna you’ve ever made. Designed with the busy lifestyle in mind, this healthy lasagna makes 4 servings, each with 1 leaner, 1 healthy fat, 3 green, and 3 condiments. Assemble in advance, bake when ready. 



1 lb. zucchini
¾ lb. fresh tomatoes, sliced 1/8-inch thick (about 2 cups)
1¼ lb. 96% lean ground beef
3 oz. light cream cheese
1 tsp salt, divided
½ tsp black pepper
1 cup whole basil leaves
1 cup shredded, reduced-fat mozzarella

  1. Using a mandolin or sharp knife, slice the zucchini into ¼-inch slices lengthwise to make lasagna “noodles” (should yield about 4 cups zucchini lasagna noodles). Sprinkle with a ½ teaspoon of salt and allow to sit for 20 to 30 minutes.
  2. Meanwhile, combine the ground beef (browning meat prior to mixing is optional but not necessary) with the pepper, cream cheese, and remaining salt.
  3. Pat dry the sliced zucchini and put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef mix, basil leaves, and sliced tomatoes.
  4. Repeat step 3 until all of the layer ingredients are used. The last layer should be zucchini slices. Sprinkle mozzarella cheese on top.
  5. Bake in an oven at 425°F for 30 minutes until golden. Cut into 4 equally-sized portions and serve.

Nutrition Facts:  Per serving: 330 calories, 16g fat, 9g carbohydrate, 43g protein

Sweet Spaghetti Squash Kugel - Complete Lean and Green Recipe





  • 1 medium-sized spaghetti squash
  • 3 eggs
  • 1½ cups 2% cottage cheese
  • 2 packets zero-calorie sugar substitute
  • ½ tsp cinnamon
  • Pinch of salt
  • Pinch of nutmeg


  1. Preheat oven to 375˚F.
  2. Halve the squash and scoop out the seeds. Bake face down on a baking sheet lined with parchment paper until squash is easily pierced with a fork, about 30 minutes. Allow to cool, then scoop out 3 cups of spaghetti strands and place in a large bowl (save any remaining for another dish).
  3. Add the remaining ingredients to the bowl, and stir until well combined.
  4. Spread into a lightly greased casserole dish, and bake uncovered until golden around the edges, about 30 to 35 minutes. Let sit for 10 minutes before serving.

Nutrition Facts:  Per Serving: 300 calories, 10g fat, 20g carbohydrate, 32g protein

Tuesday, March 23, 2021

Chicken in Spinach Sauce - Complete Lean and Green Recipe






  • 1¾ lbs. boneless skinless chicken breasts
  • 3 cups water
  • ½ tsp salt
  • 1 medium green bell pepper, seeded, deveined, and thinly sliced
  • 6 cups spinach
  • 1 1/3 oz. toasted cashews
  • 4 scallions, trimmed and minced
  • 1 tbsp fresh ginger root, cut into fine strips
  • 2 cloves garlic, finely minced
  • 2 small red bell peppers, seeded, deveined, and thinly sliced
  • 2 small jalapeño peppers, seeded, deveined, and minced
  • 1 tsp turmeric powder
  • 2 tsp garam masala


  1. Very gently poach the chicken in salted water until fully cooked, about 15 to 20 minutes. Once the chicken is done, plunge it into cold water to stop the cooking and cool it down. Reserve the broth for later use, pull the chicken into bite-sized pieces, and set aside.
  2. In a wok or pot, combine one cup of the reserved chicken broth with the sliced green pepper and cook for about 2 to 3 minutes until tender. Add the spinach and continue to cook until the spinach has wilted.
  3. Combine the spinach and pepper in a blender with the cashews and puree until smooth; set aside.
  4. In a wok or large skillet, combine the scallions, ginger, garlic, red peppers, jalapeno peppers, turmeric, and one cup of the reserved chicken broth. Cover with a lid and cook until the red peppers are tender.
  5. Stir in the pureed spinach, and continue to simmer, covered, for 5 minutes.
  6. Add the chicken and simmer for one minute, or until chicken is heated through.
  7. Add the garam masala and remaining chicken broth. Serve warm.

Nutrition Facts:  Per serving: 330 calories, 45g protein, 16g carbohydrate, 10g fat

Tuesday, February 16, 2021

Lean and Green Meal - Noodles + Peanut Sauce

This is ONE SERVING and is a COMPLETE Lean and Green meal! 


1.5 cups Hearts of Palm linguini-style noodles (3 GREENS)
1/3 oz plain peanuts (1 HEALTHY FAT)
6 oz cooked pork tenderloin (1 LEANER)
1/4tsp garlic (1/4 CONDIMENT)
1 tsp ginger (1/2 CONDIMENT)
3/4tsp reduced sodium soy sauce (1/4 CONDIMENT)
4Tbsp Walden Farms peanut spread (2 CONDIMENTS)
1/3c water
Splash of lime juice (I didn't count this)
Shake of black peppercorn (I didn't count this)

Cook the pork as directed (I did mine in the air fryer until it reached 145º)
Add water, peanut spread, lime juice, soy sauce, ginger, and garlic to pan and heat, stirring frequently.
Add Hearts of Palm noodles to sauce and stir, coating the noodles, while noodles heat through
Cut the pork into bite sized pieces and add them to the mixture, and continue stirring for another 5 minutes or so until well heated and sauce has time to absorb into the noodles and meat. 
Plate, top with crushed peanuts, and serve!

*This recipe is versatile and you can sub out different proteins if you like, just be sure to adjust the protein quantity and any healthy fat requirements. 

Complete Lean and Green Meal - Noodles + Peanut Sauce

Saturday, January 30, 2021

Fueling Hack - Smashed Potato "Bagels"

I am not the person who hacks Fuelings - I don’t normally like to add stuff to them and then have to track it. But this...this was worth it. I plotted my L&G around it today 😂

1 smashed potato fueling, either flavor (1 Fueling)
2 egg whites (1/7 of Leanest)
1/2t baking powder (1 Condiment)
1/2t Everything But The Bagel seasoning (1 Condiment)
1 wedge light Laughing Cow cheese (1 Condiment)

Mix fueling, egg whites, and baking powder together. Spread in bagel shape on parchment paper on a baking sheet, sprinkle with EBTB seasoning, and bake at 350° for 13-15 mins.

I made one bagel shape and one flattened ball shape to try it out! I spread the Laughing Cow on top of the bagel shape, and slit open the ball shape and spread the LC inside ... the verdict is, both options are delicious! 😋

OPTAVIA Smashed Potato Fueling Hack

Thursday, January 21, 2021

Shrimp and Grits - Complete Lean and Green Meal Recipe

Shrimp and Cauliflower Grits - Complete Lean and Green Meal (makes 1 portions)


I adapted this from the Optavia recipe here


12 oz peeled and deveined frozen shrimp = 7 oz cooked shrimp (1 LEANEST)
1/2 tsp cajun seasoning (a mix of paprika, garlic, cayenne, pepper, oregano) (1 CONDIMENT)
1/4 c water
1.5 tsp butter (1 HEALTHY FAT)
1.5 c riced cauliflower (3 GREENS)
1/2 c unsweetened almond milk (1/2 CONDIMENT)
1/8 tsp salt (1/2 CONDIMENT)
2 Tbsp sour cream (1 HEALTHY FAT)
1 wedge Laughing Cow Creamy Aged White Cheddar (1 CONDIMENT)

  1. Thaw and rinse the shrimp, pat dry. 
  2. Add shrimp and cajun seasoning to a bowl or plastic bag, and mix or shake until coated.
  3. Heat shrimp in a skillet over medium heat until cooked through (3-4 minutes per side usually, shrimp will be pink and opaque when cooked).
  4. Add water to skillet with shrimp, scrape the bottom, simmer for 1 minute, and remove from heat.
  5. In a separate skillet, heat butter until melted.
  6. Add riced cauliflower to butter, and stir frequently for about 5 minutes.
  7. Add milk and salt, and continue to stir frequently for another 5 minutes.
  8. Remove cauliflower from heat, and stir in sour cream and laughing cow cheese until melted. 
  9. Serve shrimp atop cauliflower grits, and enjoy! 

Friday, January 15, 2021

Breakfast Scramble - Complete Lean and Green Meal

I really wanted scrambled eggs today, and I had some extra veggies to use up, so I mixed up this Breakfast Scramble. It is a complete Lean and Green meal. I had some leftover ground beef from a previous meal, so I split the protein between the eggs and the beef, and added veggies. You could easily substitute other veggies (be sure to weigh/measure) and a different healthy fat, depending on what you have on hand. I will include some suggestions below. 

PLEASE use the Vegetable Conversion Chart to WEIGH your foods! 

Again, this is a full and complete Lean and Green Meal! You do not need to add anything else! 

Breakfast Scramble - Complete Lean and Green

1 cups liquid eggs/liquid egg whites (1/2 LEANEST)
2.5 oz cooked 93% lean ground beef (1/2 LEAN)
1 cup spinach, cooked* - (2 GREEN)
0.5 cup sliced portobello mushrooms, cooked* (1 GREEN)
5-10 black olives (1 HEALTHY FAT - read your label to determine serving size)

*I cook first, then weigh my veggies according to the vegetable conversion chart


1. Preheat skillet on stovetop over medium heat, spray with nonstick cooking spray. 
2. Add sliced portobello mushroom to skillet, let sit for 5 minutes, and then stir for another several minutes until cooked. Remove from heat and weigh them (0.5c cooked portobello mushrooms from raw = 60.5g = 1 GREEN)
3. Add spinach to skillet, stirring and heating just until wilted. Remove from heat and weigh (0.5c = 90g = 1 GREEN, so 1c = 180g = 2 GREEN).
4. Add ground beef to skillet to brown, and cook thoroughly. Remove from heat and weigh (2.5oz cooked 93% lean ground beef = 1/2 LEAN). Drain any fat from the skillet. 
5. Add 1c liquid egg whites/substitute (1/2 LEANEST) to skillet, and stir while cooking until desired hardness. 
6. Add cooked ground beef, cooked mushrooms, cooked spinach, and black olives (weighed to proper serving) to skillet, stir together, and serve hot. I topped with a dash of hot sauce! 

  • Any approved vegetable can be substituted for the spinach or mushrooms for your GREEN - be sure to weigh and measure properly!
  • Top with 2 Tbsp Sour Cream, and remove the olives, for your Healthy Fat
  • Mix in 1 Babybel or 1 Original Laughing Cow, and remove the olives, for your Healthy Fat
  • Remove the beef, and use 2 cups of liquid egg white/substitute (add 1 Healthy Fat if you do this)
  • Remove the beef, and substitute with 3 oz cooked shredded chicken (add an additional 1/2 Healthy Fat if you do this)
This recipe is very versatile - so customize it how you like, and enjoy! 

Monday, January 4, 2021

Breakfast Casserole - Complete Lean and Green

Sometimes I like to prepare some Lean and Green meal options ahead of time, especially if I know I'm going to be busy the next day. This is a twist on the Crustless Vegetable Quiche I shared a few weeks ago. 

This is a full Lean and Green Meal! You do not need to add anything else! It is easily customizable with different vegetables to use up whatever you might have on hand in your fridge. 

To make:
1 glass baking dish (mine is a Pyrex 3 cup rectangular dish - approximately 8"x6"x2")
2 cups liquid eggs/liquid egg whites (1 LEANEST)
1 cup spinach (1 GREEN)
0.5 cup sliced mushrooms (1 GREEN)
0.5 cup diced zucchini (1 GREEN)
100g Black olives (2 HEALTHY FATS - read your label to determine serving size for 2 HF)

Lightly coat baking dish with oil spray to prevent sticking. Mix liquid eggs, mushrooms, zucchini, and olives together. Spread spinach in the bottom of the baking dish, and pour egg/veggie mixture over the top. Swirl together to make sure it is evenly spread through the baking dish. Bake at 400ºF for 40-50 minutes, until baked through and a toothpick inserted comes out clean. 
I topped mine with a few dashes of hot sauce before eating! 


Update 1/24/21:
I made it again and changed it up a bit - same directions as above, just a twist on the veggies:
2 cups liquid eggs/liquid egg whites (1 LEANEST)
1 cup spinach (1 GREEN)
0.5 cup sliced bell pepper (1 GREEN)
0.5 cup cooked spaghetti squash (1 GREEN)
50g black olives (1 HEALTHY FAT - read your label to determine serving size)
1.5oz avocado

Sunday, January 3, 2021

Tuna "Sandwich" Lean and Green

I have been trying to use up some of the food in my fridge before it goes bad, so I pulled this Lean and Green together today and it was quite yummy! If you eat snacks, you could also use a dill pickle spear for the crunch with the tuna, or just on the side! I mixed the cucumber and mayo in with the tuna, and made myself sandwiches and wraps with the lettuce and sandwich thins. It was so filling and tasty! 

3 Outer Aisle Cauliflower Sandwich Thins (3 thins = 1/2 Lean + 1 Green)
3.5 oz tuna canned in water (1/2 Leanest)
0.5 Tbsp mayonnaise (1 Healthy Fat)
0.5 cup diced cucumber (1 Green)
1 cup romaine lettuce leaves (1 Green)

Lean and Green - Tuna, Romaine, Cucumber, Outer Aisle Cauliflower Sandwich Thins

Saturday, November 28, 2020

Lean and Green Recipe - Crustless Vegetable Quiche Breakfast Casserole

I love breakfast. Crustless Vegetable Quiche Breakfast Casserole, is one of my favorites. It's so versatile and easy to pull together with whatever vegetables I have on hand. 

I adapted my normal recipe to make sure it is completely Lean and Green friendly. It's so simple, and easily customizable to fit your preferences. I don't eat cheese, so this recipe suits my needs perfectly. I noted what the options are, if you choose to include cheese with your quiche, just be sure to make the appropriate substitutions. 

Crustless Vegetable Quiche - Lean and Green

Crustless Vegetable Quiche Breakfast Casserole - Lean and Green 

*This makes 2 full Lean and Green servings! 

  • 16 oz (2 cups) of liquid egg whites or liquid egg substitute (1 Leanest)
  • 3 whole eggs (1 Lean)
  • 1 cup unsweetened plain almond milk (1 Condiment)
  • Vegetables, cut to small bite size pieces - mix and match - CHOOSE 6 (6 Greens)
    • 1 cup spinach
    • 1/2 cup mushrooms
    • 1/2 cup asparagus
    • 1/2 cup swiss chard
    • 1/2 cup cauliflower
    • 1/2 cup kale
    • 1/2 cup summer squash
    • 1/2 cup zucchini
    • 1/2 cup broccoli
    • 1/2 cup bell pepper
    • 1/2 cup tomatoes
    • 1/2 cup hearts of palm
  • Healthy Fat - mix and match - CHOOSE 2  (2 Healthy Fats)
    • 5-10 black olives
    • 1 wedge Original Laughing Cow Cheese, softened and diced to small pieces
    • 2 wedges Laughing Cow Light cheese, softened and diced to small pieces
    • Alternatively, 1.5 oz of avocado added as a topping AFTER your quiche is cooked
  • Seasonings as desired (follow the condiment guidelines) - I like plain old salt, pepper, and garlic powder, and sometimes like to top with hot sauce before eating
  1. Preheat oven to 350 degrees.
  2. Whisk liquid egg/liquid egg whites and 3 eggs together until well mixed. Add seasonings if desired.
  3. Add in 1 cup of unsweetened plain almond milk and whisk until well combined.
  4. Add in your vegetables, 6 Greens required for this recipe - remember, only choose six from the list, there are so many options! 
  5. Add in your Healthy Fats, 2 Healthy Fats required for this recipe. Again, you can mix and match and choose your favorites. *If one of your Healthy Fats is 1.5 ounces of avocado, don't add that into the egg and veggie mixture! Save it to cut up and top your quiche with once it is finished cooking!
  6. Pour your mixture into a glass baking dish. Mine is 11"x7". 
  7. Bake at 350º for 40-50 minutes, testing with a toothpick to determine if the egg is cooked through. 
  8. Let cool, serve, and eat!
  • For the quiche I made (pictured), I whisked 2 cups of liquid egg whites and 3 whole eggs together, added 1 cup of unsweetened plain almond milk, 1/2 cup diced green bell pepper, 1 cup broccoli, and 1/2 cup diced hearts of palm. I mixed all of that together. I put 2 cups of fresh spinach in the baking dish, and poured the egg and veggie mixture over the spinach, and gently mixed it all together to make sure everything was coated in the egg mixture. It took right at 45 minutes for it to bake in a 11"x7" glass baking dish at 350ºF. I debated over adding black olives to the mixture for the Healthy Fats, or holding out to slice some avocado when I eat it, and ultimately decided on the avocado. Next time I'll add in black olives though! 
Crustless Vegetable Quiche - Lean and Green

Do you have any favorite quiche or breakfast recipes that you eat or make on the Optavia Program? 
Do you have any other suggestions or ideas to modify this recipe?
Leave a comment!

Thursday, November 26, 2020

Thanksgiving and Optavia

 I love cooking and baking. I love it so much, I spent the day baking five pies, cooking different side dishes, and enjoying being in the kitchen. 

I know there are tons of ways to create Optavia-compliant holiday meals and side dishes. Several are listed here. I just don't have the same sentimental attachment to holiday foods that a lot of people seem to have. As a kid, I would only eat mashed potatoes (no gravy) and pumpkin pie. 

I know a lot of people make the conscious choice to go off-plan for the holidays, to splurge a little bit, or take small tastes of foods that they would normally not eat while following Optavia. All of that is fine, especially when it is an intentional decision. 

I chose to remain on plan today. I didn't even lick my fingers (well, there's COVID to thank for that restraint also!) but I did not have a single lick or taste or bite of something that wasn't one of my Fuelings or my Lean and Green. Honestly, I didn't even really consider not staying on plan. Turkey doesn't like me, and I prefer to not feel like crap from eating foods that don't like my body. 

What did I make? 

My daughter and I made vegetable quiche for breakfast. She is dairy free, so everything we made today is dairy-free. 

We made a loaf of bread.

We made FIVE pies - three pumpkin pies, one apple crumb pie, and one pecan pie. (We have 4.5 pies leftover)

We made sweet potato casserole, and garlic mashed potatoes. 

We made bacon-wrapped scallops. 

We made candied pecans. 

There was stuffing, and turkey, and cranberry sauce, and rolls, and deviled eggs. 

There was a lot of food here. I'm sure all of it tasted delicious. We have a lot of leftovers (apparently I don't know how to cook for just my family - we could have easily fed 15 people with the food we have). 

So what did I eat?

I made myself a salad, with avocado and seared scallops and a drizzle of Walden Farms French dressing. 

And you know what? Scallops with salad and avocado is one of my all-time favorite meals, and I was perfectly happy and content to eat it today. It was delicious! 

I hope everyone enjoyed their Thanksgiving meals!

Wednesday, November 25, 2020

Lean and Green - Scallop Stacks

 Today I adapted a recipe for Shrimp Stacks for my Lean and Green, and it was delicious! I cooked 1.25 cups of cauliflower rice, diced .25 cups of cucumber (3 servings of my green), mashed 3 oz of avocado (2 servings of healthy fat), and cooked 7 oz of scallops (1 serving of leanest). Then I layered the cucumber, avocado, scallop, and rice, in that order, in a small measuring cup (1/4c and 1/3c both worked) and flipped the cup over onto a plate, tapped the bottom, and had a really amazing looking scallop stack on my plate! I topped with a tiny bit of Walden Farms chipotle mayo (1 condiment). You could top with 1T of soy sauce (1 condiment), or 1 tsp sesame seeds (1 condiment), or another creamy spicy sauce (check nutrition info and amounts) as well. 

The original recipe calls for shrimp, but this would easily work with any seafood - tiny bay scallops would be good also, but so would sushi-grade salmon or tuna (in the proper amounts). 

This satisfied my sushi craving too!

Scallops Stack Lean and Green
Scallops Stack Lean and Green

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