Jayde Nicole

Some days I really need something sweet! And I love pumpkin at any time of year. This recipe is dead easy, low fat and so yummy! You can easily double it up too! VISIT www.jaydenicole.com for lots of great healthy recipes!

Pumpkin Pie for One

• ½ C pumpkin puree (canned)
• ¼ C egg whites
• ½ tsp sweetener (Splenda, etc)
• ½ tsp of pumpkin pie spice or ¼ tsp of cinnamon and nutmeg

Topping:

• ½  tbsp fat free Greek yogurt and fat free cream cheese
• ¼ tsp of each pumpkin pie spice and sweetener -for topping

Directions:

• Mix together the puree, egg whites, sweetener and spices and place in a small microwavable container.
• Microwave on high for 2 minutes and let cool.
• Mix yogurt, cream cheese, sweetener and spice together and spread over pie.  Serves 1.

Healthy Party Appetizers - In celebration of all the upcoming birthdays, I put together a few healthy appetizer recipes that are easy to make for any type of get together. If you are serving appetizers only, you should try to make about 10 pieces per person. Adding fresh fruit and veggie platters with fat-free dips is another easy way to add to your menu! VISIT www.jaydenicole.com to start your 30 JNF Summer Challenge!

Deviled Eggs with Smoke Salmon – 8 servings

• 8 large eggs
• ¼ C of fat-free sour cream
• 2 Tbsp reduced fat mayo
• 1 Tbsp Dijon mustard
• 1 tsp each tarragon, dill, chives, salt & pepper
• 2 ounces cold-smoked salmon, chopped
• 16 small dill sprigs (optional)

Directions:

• Boil eggs in a large saucepan for 5 minutes, and remove from heat and let stand 15 minutes. Drain and rinse with cold running water until cool.  Peel eggs and cut in half lengthwise.
• Place yolks in a mixing bowl and mash with fork. Add all ingredients except dill sprigs (if using) and stir well.
• Spoon mixture into egg white halves (about 1 Tbsp.) and garnish with dill sprigs if using.

Green Olive and Artichoke Tapenade

• 3 Tbsp capers, drained
• 1 Tbsp each chopped parsley and fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp salt & pepper
• 10 large pitted green olives
• 2 garlic cloves, minced
• 14 oz can (large) artichoke hearts, drained

Directions:

• Combine all ingredients into a food processor and pulse to desired smoothness.  Serve with low fat stoneground wheat crackers.

Mini Stuffed Potatoes – 8 servings

• 8 small red potatoes
• ¼ C of bottled roasted red peppers, drained and chopped
• ½ C of goat cheese, crumbled
• Salt, pepper and oregano to taste

Directions:

• Scrub potatoes and place in saucepan covered with cold water. Add 1 tsp salt and boil over medium high heat until potatoes are tender (15-20 minutes). Drain and cool.
• Cut each potato in half crosswise and trim a small slice from the bottom of each half so they will stand upright. Remove the center of each potato leaving a 1/4 inch border.
• Put the potato flesh in a bowl and mash with the goat cheese, salt, pepper and oregano. Stir in roasted pepper and refill each potato with the mixture. Place under broiler for 2 minutes and serve.

Vegetable Satays – 12 skewers

• 24 each broccoli and cauliflower florets
• 1 Tbsp each reduced sodium soy sauce, rice vinegar, sesame oil, minced ginger, peanut butter
• 1 tsp each curry powder and garlic
• Salt & pepper to taste
• 12 wooden skewers

Directions:

• Add broccoli and cauliflower to a saucepan and boil over high heat until tender crisp (about 3 minutes). Drain and rinse under cool water.
• Mix all remaining ingredients until smooth.  Add florets and gently mix to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
• Thread 2 broccoli and 2 cauliflower florets onto each skewer. Drizzle with the marinade left in the bowl and serve.

VISIT www.jaydenicole.com TO GET HEALTHY AND FIND THE BODY YOU WANT AND LOVE - CONFIDENCE IS SEXY!

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Blueberry Mint Lemonade

Here is another really low calorie refreshing drink. You can easily double the recipe, and leave it in the fridge.  The flavor intensifies the longer you let it sit. Visit www.jaydenicole.com to start your 30 day JNF Summer Challenge!

Blueberry Mint Lemonade

• ¼ C of Splenda or other sugar substitute
• 2 C of water or sparkling water
• ¼ C of lemon juice
• ½ C of fresh blueberries
• A few sprigs of mint

Directions:

• Mix all the ingredients together and serve over ice. Serves 2

Roasted Cauliflower Popcorn - Cauliflower has a lot of great uses, and tastes great mashed, steamed and in stir fries. Roasting is another great way to cook this veggie, and it brings out a lot of sweetness. In this recipe, I have added a few spices, but you can add whatever you like – Indian flavors are great with this one as well. Vist www.jaydenicole.com for moe great recipes and to get into the best shape you can be!

Roasted Cauliflower Popcorn

• 1 small head of cauliflower, broken into florets
• 2 Tbsp olive oil
• 1/2 tsp each salt, pepper, paprika, garlic powder, chili powder

Directions:

• Preheat oven to 400F
• Mix cauliflower, oil and all spices together in a bowl, and then place in a single layer on a baking pan (you can line with parchment or tin foil for easier cleanup).
• Roast for about 30-40 minutes until pieces look a light brown color. Stir a few times while roasting.
• Serve warm or at room temperature. Serves 4-5.

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Cinnamon Crunch French Toast 

For those mornings when I crave something sweet - this version of French Toast is full of crunch and spices without all the fat and calories. Topping it with fresh fruit takes away any need for syrups or sweeteners. To get into the best shape you can be, visit www.jaydenicole.com

Cinnamon Crunch French Toast

• 4 egg whites
• 1/2 C fat-free milk
• 1 tsp cinnamon
• 1/2 tsp each of nutmeg, salt and flax seeds
• 1 C of Special K or Cornflake cereal
• 4 slices of low-fat bread
• 1 C of sliced fruit-strawberries, blueberries, mangoes, raspberries or whatever you have
• 2 tsp of low-fat butter substitute

Directions:

• Mix the egg whites, milk, cinnamon, nutmeg and salt in a wide flat dish.
• Mix the cereal and flax seeds in a separate wide flat dish.
• Dip the bread slices into the egg mixture and let soak for a minute or two, and then coat both sides with the cereal mixture.
• Add 1 tsp of butter substitute to a non-stick skillet and add 2 pieces of the coated bread on medium heat and cook for about 2 minutes a side. Repeat with the next two pieces. Top with fruit. Serves 2.

Under 400 Calorie Dinners

I always try to keep track of my calorie intake each day. For those of you doing the same, I have put together a couple of easy and healthy dinner recipes.  The recipes are for two servings, but they can be easily doubled for family dinners or leftovers. For more great recipes and to start your 30 Day JNF Summer Challenge visit www.jaydenicole.com

Roasted Shrimp and Peppers

1/2 C basmati rice

• 1/2 red and green bell pepper, sliced thin
• 3 green onions, sliced into ½ inch pieces
• 1/2 pound of large deveined shrimp
• 1/2 lemon, sliced thin
• 1 Tbsp olive oil
• 1/2 tsp each of crushed red pepper and paprika and thyme
• Salt & pepper

Directions:

• Cook the rice according to the package directions.
• Toss all of the other ingredients together in a large bowl, and then spread onto a baking sheet. Place in a preheated 425 degree oven and bake for approximately 10 minutes. Serve over rice.  Serves 2.

Curried Eggplant

• 1/2 C basmati rice
• 1 small eggplant, cut into ½ inch pieces
• 1 C of cherry tomatoes cut in half
• 1 small onion, chopped
• 1 small can of chick peas, drained and rinsed
• 1 Tbsp olive oil
• 1/4 C of fresh basil or 2 Tbsp of dried
• 1 tsp of curry powder
• Salt & pepper

Directions:

• Cook rice according to package directions.
• Add oil and onion to a saucepan over medium heat and cook for about 3 minutes.
• Add tomatoes, eggplant, curry powder, salt and pepper. Stir and cook for about 2 minutes and then add 1 cup of water and bring to a boil. Reduce heat and simmer for about 10 minutes.
• Add chickpeas and cook until heated about 2 minutes.
• Serve over rice.  Serves 2.

Grilled Onion Burger

• 2 thick slices of onion
• 1/2 pound of lean ground beef
• 1 tsp each garlic powder, thyme and onion powder
• 2 slices of low fat Swiss cheese
• 2 slices of thick bread or 1 hamburger bun halved
• Salt & pepper

Directions:

• Add all spices and salt & pepper to ground beef and shape into patty. Place the onion slice on top of the patty and press into the burger (shape the meat around it so the onion is even with the meat.
• Place the burger onion side down on to a hot grill or grilling pan and cook about 5 minutes.  Flip and cook about 5 more minutes.
• Toast the bread or hamburger buns. Place a slice of cheese on the burger during the last minute of grilling, and place on top of bread.  Add a sliced tomato or pickle slices if you like.