Fueling Your Fire

What is your favorite relaxation technique?

Remember that you are not your feelings and you are not your emotions. When you feel that “icky sauce” start to come up, stop. Address it. Then let it go.

Be a smart shopper! Do you have any shopping tips to share?

Eating the right type of fats in the right amount is an important part of a healthy eating strategy.

Best breakfast ever 🥰

A lightened-up version of the classic huevos rancheros that features eggs, fresh veggie salsa and jicama “tortillas.” A vegetarian Mexican-inspired breakfast that is both fresh and delicious! This recipe makes 4 complete Lean & Green meals (1 Lean, 3 Green, & 3 Condiments per serving).
For this Lean & Green recipe and many more, download the OPTAVIA app today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Ingredients:
1 lb. roma tomatoes
4 cloves garlic, peeled
1 large green bell pepper
2 jalapeno peppers
¾ tsp salt
½ cup water
1 small jicama (about ½ lb.)
8 eggs
1 ⅓ cups reduced-fat queso fresco or mozzarella cheese
1 cup coarsely cut fresh cilantro
Directions:
1. Remove the green core of the tomatoes. Cut the green peppers and jalapenos in half and remove stems and seeds.
2. Place the tomatoes, garlic cloves, green peppers and jalapenos on a sheet and pan, and cook under a very hot broiler until slightly charred for about 5 to 10 minutes.
3. Once the vegetables are charred, remove them from the broiler and allow to cool.
4. Remove the skins of the tomatoes and peppers and place all of the vegetables and garlic into a food processor.
5. Add salt and water and pulse them into a coarse salsa. Set aside.
6. Peel the jicama and slice it on a mandolin (or with a very sharp knife) into ⅛-inch slices.
7. Heat a skillet over medium-low heat, and pour in the salsa. Make eight indentations in the salsa, and carefully crack one egg into each indentation.
8. Cover the pan with a lid and simmer over low heat for about 5 minutes.
9. To serve, place 6 ounces of salsa (about ¾ cup) and 2 eggs onto four individual serving plates or bowls. Top each with ⅓ cup cheese and a ¼ cup cilantro. Divide the jicama slices equally among the four servings to fill with the egg-salsa mixture.

🌶️🧀

Our Cheesy Chile Relleno Casserole is filled with peppers and cheesy-goodness and baked in the oven. It’s a lightened up take on chile rellenos; no frying, no heavy batter and we added some extra veggies to boost the nutrition. Plus, making it as a casserole keeps things simple for busy weeknights. Developed by The Culinary Institute of America Consulting*, this recipe makes 4 complete Lean & Green meals (1 Lean, 3 Green, 1 Condiment per serving).

For this Lean & Green recipe and many more, download the OPTAVIA app today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Ingredients:

3 cups halved or diced canned green chile peppers
3 cups frozen spinach, thawed
1 ½ cups reduced-fat shredded cheddar cheese, divided
1 ½ cups reduced-fat shredded Monterey jack, divided
2 tsp dried oregano (Mexican oregano, preferably)
½ tsp garlic powder
3 large eggs, beaten
3 tbsp fresh cilantro for garnishing (optional)

Directions:
1. Preheat oven to 350°F.
2. Using a clean kitchen towel or your hands, thoroughly ring out all moisture from the thawed spinach.
3. In a clean bowl, combine the spinach, 1 ¼ cup of each cheese (cheddar and Monterey jack), oregano, garlic powder and eggs.
4. Using a 9x9-inch casserole dish, place half of the chile peppers on the bottom. Pour half of the cheese-egg mixture over the peppers and repeat using the remaining peppers and cheese-egg mixture.
5. Sprinkle the remaining cheese on top (¼ cup of cheddar + ¼ cup of Monterey jack) and bake for about 30 minutes until the cheese has melted and the casserole has set and is heated through.
6. Remove the casserole from the oven and allow to rest for 10 minutes.
7. Top with cilantro and divide into 4 equal portions. Serve hot.

*Developed by CIA Consulting, a business unit of The Culinary Institute of America.

🍳🥦⏱️

In need of a simple, easy to prep Lean & Green breakfast? Look no further! This delicious broccoli cheddar breakfast bake uses only a few, everyday ingredients and is easy to make. Make it on the weekend and divide it into portions for the week ahead.

This Lean & Green recipe makes 4 servings, each with 1 lean, 3 green, and 1 condiment.

For more breakfast Lean & Green recipes, check out our Breakfast Collection in the OPTAVIA app! Download the OPTAVIA app today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Ingredients:
6 cups small broccoli florets
2 tbsp water
9 eggs
1 cup unsweetened almond milk
¼ tsp salt
¼ tsp ground pepper
¼ tsp cayenne pepper
Cooking spray
4 oz shredded, reduced-fat cheddar

Directions:
1. Preheat oven to 375°F.
2. In a large microwave-safe dish, add broccoli and water. Microwave on high for 3 to 4 minutes or until tender. Transfer broccoli to a colander to drain off any excess liquid.
3. Meanwhile, whisk together the eggs, milk, and seasonings in a medium-sized mixing bowl.
4. Arrange the broccoli on the bottom of a lightly greased 13 x 9-inch baking dish. Sprinkle the cheese over the broccoli, and then pour the egg mixture over top.
5. Bake for 40 to 45 minutes or until center is set and top forms a light brown crust.

In preparation for Taco Tuesday 🌮🌮🌮

Seriously!! But the reality is abs come from hard work. Now getting rid of the fat on top of the abs….tacos actually CAN help with that. Check the comments 👇

Just stop right now and be present. Right now. In this moment.

Where's my spicy lovers? I've made this and it is also great with other lean protein sources like chicken breast or tofu!🧨

A sweet and lightly spicy combination with delicious flavors, this shrimp & broccoli duo makes a delicious and satisfying meal in just 20 minutes.

Ingredients:

1½ tsp sweet & sour sauce
2 tsp lime juice
1 tsp Sriracha sauce
1 tbsp soy sauce
3 ½ tsp extra virgin olive oil, divided
2 ½ cups broccoli florets
1 lb. peeled and deveined raw shrimp
1 ½ tsp toasted sesame seeds
2 scallions, thinly sliced on the bias

Directions:

1. Stir together the sweet & sour sauce, lime juice, Sriracha and soy sauce in a small bowl.

2. Heat 2 teaspoons of oil on medium-high heat in a large, nonstick sauté pan.

3. Add the broccoli and sauté until they become bright green and slightly soft, about 3 to 4 minutes. Remove the broccoli from the pan and keep warm.

4. Blot the shrimp dry with paper towels.

5. Heat the remaining 1 ½ teaspoons of oil in a large sauté pan over high heat.

6. Add the shrimp and cook until shrimp is opaque, about 3 to 4 minutes. Remove the shrimp and keep warm.

7. Add the sauce mixture to the pan and heat until boiling.

8. Return the broccoli and shrimp to the pan and toss to coat with the sauce.

9. Serve ½ of the broccoli and ½ of the shrimp per portion, garnished evenly with sesame seeds and scallions.

*Developed by CIA Consulting, a business unit of The Culinary Institute of America.

Check out other delicious recipes in the OPTAVIA app from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Developed by The Culinary Institute of America Consulting*, this NEW recipe makes 2 complete Lean & Green meals (1 Leanest, 2 Healthy Fats, 3 Green, 3 Condiments per serving).

Fresh and light for summer! 🍅🍅🍅

A simple, easy-to-prepare tuna salad stuffed into fresh, hollowed-out tomatoes. We absolutely love this recipe in the summer when tomatoes are in season. Garden and heirloom tomatoes both work well; use ones from your own garden, local farmers market, or CSA (community supported agriculture). This NEW recipe makes 1 complete Lean & Green meal (1 leanest, 2 healthy fats, 3 green, 3 condiments per serving) but can easily be scaled up to share with others!

For this Lean & Green recipe and many more, download the OPTAVIA App today from the Apple App Store (for iPhone users) or Google Play (for Android devices).

Ingredients:

2 medium garden tomatoes
7 oz. canned tuna (in water)
¼ cup sliced green onion
¼ cup chopped celery
1 tbsp mayonnaise
¼ cup chopped parsley
½ tsp ground black pepper
1 tsp yellow mustard

Directions:

1. Wash and dry the tomatoes. Cut the top of each tomato off and scoop out the flesh with a spoon. Place the scooped-out tomato flesh in a small colander to allow the juice to drain.
2. To make the tuna salad, use a fork to mix the rest of the ingredients together in a medium-sized bowl along with the reserved tomato flesh.
3. Fill the tomatoes with the tuna salad and enjoy!

DELICIOUS, light and citrusy meal for summer without the guilt🍤🥗🍋‍🟩

A fresh, fun, and tasty way to enjoy the refreshing flavors of coconut and lime juice, crisp veggies, and lean protein. Served with a light veggie wrap, it’s the perfect Lean & Green meal to enjoy on a hot summer day. This NEW recipe makes 4 complete Lean & Green meals (1 leanest, 3 green, 3 condiments, and 2 healthy fats per serving)!

Adjust the serving size in the OPTAVIA App! Download it today from the Apple App Store (for iPhone users) or Google Play (for Android devices) for access to a variety of Lean & Green meals.

Ingredients:
¼ cup light cream cheese
3 large eggs, beaten
6 tbsp shredded coconut, unsweetened, toasted
3 tbsp almond flour
2 tbsp chives, chopped
½ packet calorie-free sweetener, divided
21 oz. cooked shrimp, chopped
Cooking spray
4 tbsp canned coconut milk
1½ tsp lime juice
2 cups shredded red or green cabbage
1 cup thinly julienned cucumber
1 cup julienned red bell pepper
½ cup thinly julienned radishes
½ cup sliced scallions
¼ cup chopped cilantro
1 tbsp chopped fresh mint
4 medium butter or Boston bibb lettuce leaves

Directions:
1. In a mixing bowl, beat the cream cheese with a spatula or wooden spoon until smooth. Whisk in the beaten eggs until thoroughly combined.
2. Stir in the shredded coconut, almond flour, chives and ¼ teaspoon calorie free sweetener. Add the chopped shrimp and toss to combine.
3. Preheat a waffle iron and spray both sides with the cooking spray.
4. Put an adequate amount of the coconut shrimp mixture in your waffle iron (the amount may vary depending on the waffle iron's size), and cook until golden brown, about 10 minutes.
5. Once done, remove the waffles and place on a wire rack.
6. Repeat until the mixture is used up.
7. In a small bowl, combine the coconut milk, lime juice and ⅛ teaspoon of the calorie free sweetener. Chill until ready to serve.
8. Combine the cabbage, cucumber, red bell pepper, radish, scallions, chopped cilantro and chopped mint.
9. To serve, divide coconut shrimp waffles among plates. Place a lettuce cup on each plate, and fill each with a quarter of the vegetables (about 1⅓ cup per serving). Drizzle with 1 tablespoon of the coconut dressing and serve.

Ask me how 😊

🌟 It's Transformation Tuesday with independent OPTAVIA Coach Maria G!

“Let’s talk about transformation! The transformation that may not be visible to the natural eye is: better sleep, more energy, improved habits, confidence, and an exercise routine. If you’re ready to go next level in your health, it’s time to stop delaying and overthinking it. You are closer to the body and the life you want than you even know. Feeling your best will be the greatest gift you give yourself and your family.”

- Independent OPTAVIA Coach Maria G.