I recently discovered fat free greek yogurt. Great fat free alternative for sour cream or regular yogurt. High in protein and no fat.

I made kale chips this past weekend for the first time. They were delicious and I couldn't stop eating them! Better kale chips than potato chips!

Here's the recipe I used, they turned out delicious! Even friends that don't like kale couldn't stop eating them.

Kale Chips

- Fresh, washed kale torn into chip-sized pieces.
- Place on baking sheet covered in tin foil or parchment paper.
- Spray very lightly with Olive Oil spray (I found that if I drizzled the oil then I used more than I wanted to)
- Sprinkle lightly with salt

Roast in oven at 400 F for 10-15 minutes - they're done when the edges turn brown.
Remove from oven and place in bowl if eating right away or store in airtight container.

Smashed Parsnips and Potatoes with Thyme

1/4 cup extra virgin olive oil
1/2 lb parsnips peeled and sliced 1/4 inch thick
1.5 lb ukon gold potatoes (baby) quartered
salt & pepper
1 tablespoon fresh thyme leaves plus extra for garnish

Heat a tablespoon of olive oil in a medium sauce pan over medium heat.
Cook parsnips witha 1/4 tsp of salt for 5 minutes. Add potatoes and a tsp. of salt;
cover with water and bring to a boil. Reduce heat and simmer until parsnips and
potatoes are tender (12-15 minutes). Drain the parsnips and potatoes.
Return the empty pan and heat allowing any remanining water to evaporate. Add
3 tbs of olive oil and the thyme leaves. Cook until the thyme starts to sizzel about 1 minute.
Add the parsnips and potatoes, and smash with the back of a wooden spoon until combine
but still chunky. Saeason with S&P. Drizzle with oil.
Can make ahead and refrigerated for up to 2 days. Warm over low heat stirring occasionally.

Made this today will reheat tomorrow.

Finely Ground flax seed - I have started to add it to oatmeal, pancakes, cottage cheese, soups, muffins. It has lots of fiber and rich in omaga3. I don't even taste that it is there.

Chocolate Peanut Butter Balls

3 scoops chocolate protein powder
1/4 cup flaxseed meal
1/2 cup natural creamy peanut butter

Thoroughly mix all ingredients in a bowl. add 1Tbsp. water at a time if necessary. Use a Tbsp. to form 1/2 spheres. Freeze 2 hours.
makes 8 servings

I made Rocco Dispirito's "Ginger Sweet Chicken and Broccoli Stir-Fry" tonight and it was delicious!!

Ingredients:
4 cups fresh broccoli florets
1/4 cup water
2 teaspoons canola oil
1 pound skinless, boneless chicken breast cut into medium-size chunks
Salt
Freshly ground black pepper
1-inch knob of fresh ginger cut into disks and smashed with the side of a chef's knife
1/4 cup sugar-free apricot preserves
1/3 cup low-sodium soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon garlic-chili sauce such as Huy Fong
2 cups cooked brown rice

1. Place the broccoli in a microwave-safe dish. Add the water and cover. Cook on high for 3 minutes or until tender. Set aside.

2. Meanwhile, heat a large nonstick saute' pan over medium-high heat. when hot, add 1 teaspoon canola oil and the chicken. Season with salt and pepper to taste. Cook the chicken until both sides are browned, about 2 minutes each side. Move the chicken to the perimeter of the pan, and then add the remaining oil to the center. Add the ginger to the oil and saute' until fragrant, about a minute. Add the apricot preserves and the soy sauce. Stir together and bring to a simmer.

3. Drain the broccoli and add to the pan. Toss together, and then add the cilantro and garlic-chili sauce.

4. Serve immediately with brown rice.

Yummy!!!