♥Oh So TASTY! Lavash Flatbread Veggie Pizza w/Avocado Oven-Baked "Fries"! OH MY! :)

I have to say that tonight's dinner was probably one of the BEST dinners I have ever made (coming from my Hubby) :) But seriously this meal was TO DIE FOR!! And to believe it was under 450 calories for the whole meal! The lavash flatbread pizzas were delish and the avocado "fries" just melted in your mouth! O.M.G. SO here it is.... I HAD to share!! :)


Lavash Flatbread Pizza

9 x 12" Lavash Flatbread- Whole Wheat Bread
Olive Oil Spray
1/2 Cup Marinara or Pizza Sauce
1-1 1/2 Cup Low-Fat Mozzarella Shredded Cheese
Pinch of Dried Oregano
3-4 Basil Leaves

Directions:

• Pre-Heat oven to 450*. If using a pizza stone as I did make sure to heat this up as well.
• Spray the lavish with olive oil spray to coat. 
• Top with the sauce but not too much as it can make the bread soggy. 
• Add your toppings ( I used tomatoes, grape tomatoes, mushrooms, turkey peppersoni, & basil leaves.
• Bake for 5-6 minutes or until cheese melts and edges are just turned up and lightly browned. This is it for the pizza part! Easy enough!! 

THIS MEAL WAS DELICIOUS AND REALLY COMPLIMENTED EACH OTHER! 

As for the AMAZING Avocado Baked Fries...here you go.... 

Avocado Oven-Baked "Fries"

1/4 Cup Flour
2 Large Eggs Beaten
1-1 1/4 Cups of Panko Bread Crumbs
2 Ripe Medium-Firm Avocados Sliced in 1/2" Wedges
Grated Parmesan Cheese
Salt


Garlic Aioli Dipping Sauce
2 Tbs. Low-Fat Mayo
2 Tbs. Fat Free Greek Yogurt
1 Garlic Clove, Finely Crushed
(Mix all 3 ingredients together and serve with the avocado "fries")

Directions for Avocado "Fries":

• Pre-Heat oven to 450*. Take a baking rack and place foil under it to catch the crumbs that fall while baking. Spray with non-stick spray.
• Coat the avocados with flour, dip in the egg and then coat with the Panko bread crumbs. Place them on the baking rack spaced apart.
• Spray the top of the avocados with olive oil and sprinkle with salt.
• Bake for 20 minutes on 450* and 500* for the last 5 minutes or until golden brown. 

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Healthy Breakfast On-the-GO! Oatmeal Banana Chocolate Chip Muffin Cups!! So TASTY!

If  any of you are like me rushing around in the morning trying to get ready for work, trying to leave early enough to miss the traffic (gets crazy here in L.A.) but still need to get something to eat for breakfast?? Well then HERE IT IS!!! Oatmeal Banana Chocolate Chip Muffin Cups! It has the fiber & nutrients from the oatmeal, potassium from the banana, healthy nuts and a little chocolate WHO CAN RESIST! 


Breakfast Oatmeal Banana Chocolate Chip Muffin Cups

3 Bananas; Ripe & Smashed
1 Cup of Skim Milk
2 Eggs
1 Tbs. Baking Powder
3 Cups of Old Fashioned Oats or Rolled Oats
1 Tsp. Vanilla Extract
1.5 Tbs. Organic Natural Honey
3 Tbs. Dark or Semi-Sweet Chocolate Chips
1/4 Cup Chopped Walnuts (optional)

Directions:

• Pre-Heat oven to 375*. Combine all ingredients in a large bowl EXCEPT the chocolate chips. Stir well and set aside. 
• Prepare the muffin pans or liners by spraying with non-stick spray.
• Add the chocolate chips in the batter and mix well.
• Divide batter into 18 cups filling almost to the top (for regular muffin pans)
• I added chopped walnuts on top (optional)
• Bake for 20-30 minutes until you see the oatmeal turning a light brown color and the muffins will be hard to the touch. *Note: Muffins will stick to the pan or liner when hot but will easily remove once cooled for a bit.
• Let cool for 10 minutes before serving and eat them with some milk Mmmm MMMM GOOD! :)

THEY ARE SO DELICIOUS! And you can easily eat these while on the road in traffic in the A.M.! 

 Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥NO CARB! Extra Large Portabello Mushroom Pizzas!! A JUICY MUST TRY!!

I know I already posted one yummy dinner recipe but I can not resist sharing this DELICIOUS treat! I used the EXTRA large portabello mushrooms on this and low-fat cheese making these babies with under 200 calories and barely any carbs (no bread)!! I honestly believe these are better than regular pizza! So here it is...

Large Portabello Mushroom Pizza Delights!(2 people Servings)

4 Extra Large Portabello Mushrooms (Find the nice round ones)

1 Cup Marinara Sauce

1/2- 1 Cup of your favorite pizza toppings pineapple, olives, bell peppers, etc... (I used Mini Turkey Pepperoni & a 2 Oz. Can of Black Olives)

1 Cup of Low-Fat Mozzarella Cheese or Monterrey Cheddar (which I used)

1 Egg White

Directions:

• Pre-Heat oven to 400*. Using a spoon and your "hands" clean out the inside of the mushrooms (stems and lining) until smooth. *Do this carefully so you do not break the mushrooms. 
• Place the mushrooms on a baking pan and bake for 7 minutes. 
• While baking, add 1 egg white in with the cheese. The egg white will help melt low-fat cheese easier- little tip ;).
• Remove mushrooms from oven and turn broiler on high. 
• Start layering the mushrooms with the ingredients. Start with the marinara sauce (warm it up in the microwave first). Add the cheese and top with your favorite toppings.
• Place pan back in oven and broil on high heat for 3-4 minutes or until cheese has melted and starts to color just a bit.

YOU WILL NOT BELIEVE WHAT YOU JUST MADE!! THEY ARE SO JUICY & DELICIOUS THAT YOU WILL NEVER BE ABLE TO EAT PIZZA THE SAME AGAIN!!! LOL

I made a cucumber vinaigrette salad as a side here. Oh and you can also use "mini" portabellas and make cute portabello mushroom pizza bites!!! For your next party or gathering! I am for SURE going to try my FAVORITE next time: Pineapple & Jalapeno!! Mmmm Mmmmm!!! :)  

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Oven-Baked Coconut Shrimp w/Pineapple Jalapeno Salsa! OH MONDAY!! *Sigh* BUT It's Dinnertime! :) MMmm

Oh Monday...yes I have a Love Hate relationship with you! Hehe Mainly the Love part as I always look forward to making a great healthy dinner to start off my week right! :) So I have made the coconut baked chicken (see my BLOG for this recipe HERE) and I LOVE the coconut shrimp from Red Lobster (especially the sauce) So I played around and found a "healthy" alternative for the PERFECT mix to make this dinner a real treat!

Oven-Baked Coconut Shrimp

Approx. 1 Lb of peeled shrimp w/tail on 

1- 1 1/2 Cups of Coconut Flakes (unsweetened)

1/4 Cup Panko Bread Crumbs

1/4 Cup Corn Flakes (Crushed)

1/4 Cup Chopped Macadamia Nuts (optional)

1/4 Tsp. Salt

1/4 Cup Cornstarch

1 Egg

Pineapple Jalapeno Salsa

1/2 Cup Chopped/Crushed Pineapple

1 Jalapeno Finely Chopped

1/4 Cup Coconut Juice

1/4 Cup of Coconut Flakes (sweetened)

1 Clove of Garlic

1 Lime

Pinch of Salt

Cilantro leaves

Directions:

• Pre-Heat oven to 425*. Rinse peeled shrimp under cold water. Let water drain out. 
• Place the cornstarch in a small bowl. In another bowl, add the egg (beaten). In a third bowl, add the coconut flakes, Panko bread crumbs, crushed corn flakes, nuts (optional), & salt. Dip the shrimp in the cornstarch. Then into the egg and finally into the coconut mixture until completely covered. 
• Line a cookie sheet or stoneware with parchment paper and place the coconut covered shrimp on the paper and not generously spaced apart.
• Cook on 425* for 10-12 minutes or just until coconut it lightly colored.
• While the shrimp are baking, add the pineapple, jalapeno, coconut juice & flakes, garlic, juice from 1 lime, cilantro leaves (just a few) and pinch of salt together in a small sauce pan. Cook over medium heat until it starts to boil. Remove from heat and cool just before serving with your shrimp as a tasty sweet dip!!!
• This is such a DELICIOUS meal! I added a baby spinach side salad w/pear dressing from Trader Joe's! ENJOY!!!

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Pretty "Flower" Eggs Over-Easy w/Grilled Veggies! Try These Out For Breakfast or Dinner!!

Who can resist some breakfast for dinner?! Not me! Ok so who says you can't make gourmet looking food right from home! These "flowered" eggs over-easy are OH so yummy and look pretty too!

"Flower" Eggs w/Grilled Veggies

1 Green or Red Bell Pepper

2 Eggs

1 Tomato

1 Cup Whole Mushrooms

1-2 Fresh Basil Leaves

1 Tbs. Extra Virgin Olive Oil

1/4 Cup Shredded Cheese

Directions:

• Warm on medium heat the oil in a frying pan on the stove. 
• Rinse the bell peppers and slice sideways to make large "rings". Use the largest center pieces and place them in the pan. 
• Cook for 1-2 minutes turning once. 
• Then crack the eggs open and place 1 in each bell pepper "ring". Some of the egg whites will seep out the sides so you can take a spatula and push it back to the center. (Not a big deal). 
• Sprinkle with salt & pepper and cover completely, cooking over medium heat. The trick to cook the eggs are the heat over the eggs from being covered. This will cook the eggs through. DO NOT TURN OVER EGGS! Sprinkle w/ shredded cheese. 
• In a separate pan, put a tad of oil & cook mushrooms over medium heat and add the tomatoes last. Sprinkle the tomatoes with fresh basil leaves. Serve and VIOLA! A healthy breakfast or dinner in less than 10 minutes!

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Keep your Salad a "HEALTHY" One! Tips for an AMAZING & Filling Salad!

I have always wondered why it was hard to get full on eating just a "salad" for lunch since it was what all the celebs were doing to lose weight and stay fit, then I realized it's more then just a "salad" to eat it's what you put IN the salad... which is much more than you think! So this blog is going to breakdown what you should and should not put in your salad for #1 keeping you FULL throughout the day until dinnertime and #2 keeping your salad "healthy". So here it is:

Baby Spinach Salad : Veggie "Over-Load"

Baby Spinach Leaves (use as much as you want depending how big you make your salad)

1/2 Cup Cucumbers (Regular or Persian)
1/2 Cup Red Bell Peppers Sliced
1/2 Cup Fresh Broccoli Florets
1/4 Cup Canned Corn (No Salt Added)
1/4 Cup Garbanzo Beans
1/4 Cup Carrots (Regular or Baby)
1/4 Cup Sliced Shiitake Mushrooms (or any type)
Homemade Honey Mustard Dressing:
2 Tbs. Extra Virgin Olive Oil
2 Tbs. White Distilled Vinegar
2 Tbs. Organic Natural Honey
1 Tsp. Yellow Mustard
1 Tsp. Dijon Mustard


Directions:

• Arrange as many baby spinach leaves on plate that you want. Chop and slice all the veggies sprinkle on spinach in any order. Take the last bit of carrot sticks and use a grater and grate over salad (optional). 
• To make the dressing. Pour all ingredients together in a small bowl. Use a whisk to mix vigorously until everything is blended and oil is well mixed in with everything else.
• Pour over salad and ENJOY! 

There is not much to this but the salad is to DIE FOR! And super healthy for you as you have all the healthy food you need in 1 serving! Be careful with what dressings you use. Most store bought will have a lot of preservatives and fat that can RUIN a healthy salad! Most dressings you love you can make from scratch at home and are 1) cheaper and 2) healthier!


I had some celery sticks topped with natural peanut butter and sprinkled with ground cinnamon. I also like to add in grilled shrimp or chicken to make it a really big meal for those lighter dinner days or make it this way for dinner! Hope you enjoyed this BLOG! Happy, healthy eating :)

 Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Healthy, Moist, & SCRUMPTIOUS Banana Nut Bread! MmmmMmmm

I don't know about you but I LOVE bananas! I can seriously eat 2-3 a day! #1 they are GOOD for you & #2 they are considered a "Filler" so you don't get hungry for those "bad" things :) So I decided to try out the applesauce and honey replacements for the oil & sugar I kept reading about and make my banana bread with those ingredients instead. I was a little skeptic at first since the mixture looked kind-of lumpy and soggy lol... but an hour later O.M.G. it turned out amazing if not BETTER than the "fattening" recipe!!

Here it goes so you all can enjoy it as well!

Healthy Banana Nut Bread (or you can use muffin liners and make muffins)

3 Very Ripe Bananas, Smashed (Peals turning dark)

2 Cups Whole Wheat Flour

1 Tsp. Baking Soda

1/4 Tsp. Salt

2 Eggs

3/4 Cup Natural Organic Honey

1/2 Cup Applesauce (Natural, "NO Sugar Added")

1/4 Cup Chopped Walnuts

Directions:

• Pre-Heat oven to 350*. Lightly spray non-stick cooking spray in bread loaf pan or muffin pan if not using liners.
• In a large bowl, combine the dry ingredients together: flour, baking soda, & salt. Set aside. 
• In another bowl, smash the 3 bananas (well) until a big gooey blob :) Set this bowl aside as well. 
• In a medium bowl, whisk the applesauce, honey, and eggs together until well blended. Add the smashed bananas and mix well. 
• Slowly add in the banana mixture into the flour mixture just until everything is moist.
• I added in a handful of chopped walnuts (optional) and mixed well.
• Pour batter into the loaf pan or muffin pan/liners (3/4 full for the muffins). I also added chopped walnuts tot he top of the loaf (optional as well). 
• Cook on 350* for 60-65 minutes or until toothpick con=mes out of the center clean. 
• Cool in the pan for 10 minutes before turning out onto a plate or wire rack.

Slide add some toppings & ENJOY! I sprayed the slices with "I Can't Believe it's Not Butter" non-fat spray and sprinkled some powdered sugar. O.M.G.! ♥

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥A Sweet & Spicy Tropical Delight! Chicken Breast w/Crispy Sweet Potato "Fries" Baked w/a Sriracha dipping sauce!

Today I wanted to try something new and remember having some chicken & steak kabobs at the hospital I work out by this lady from the Philippians that tasted SO amazing, so I gave it a try and it was oh so yummy & sweet!


Sweet & Salty Chicken Breast Marinade:
Chicken Breasts or Tenders ( I made a T-Bone Steak for my hubby this time)
Soy Sauce
Pineapple Juice
Brown Sugar
Fresh Garlic Cloves Smashed
Crispy Sweet Potato Fries (2 people):
1 Large Sweet Potato
1 Tbs. Olive Oil
Lawry's Season Salt or similar
Siraracha Mayo Spicy Dip:
1 Tbs Mayo
1 Teas. Siraracha Sauce
1/2 Teas. Cayenne Pepper


Directions:

• Mix all the ingredients for the marinade together (this is not measured just put a little of everything and taste for saltiness and sweetness to your liking.)
• Put the marinade in Ziploc bags and add the chicken or steak. Refrigerate for 30 minutes- 1 hour.
• Grill the meat to your liking.
• Pre-Heat oven to 450*. Cut the yams in large 1/2 circle cuts and then into strips like fries. Place in a  Ziploc bag and add the oil. Mix well & shake in the bag until completely coated. Lay the sliced yams out flat on a cookie sheet or stoneware. Season with the Lawry's season salt to your liking. 
• Bake for 12 minutes. Turn & bake for another 10 minutes. When there is only 2 minutes left turn on your broil to get them the right crispness. 
• While baking mix all the ingredients for the dip together. You can add more or less of any of the items to your liking. You do not need much as this is a bit spicy and I like to eat them with ketchup too. :)

I made a side of fresh steamed broccoli and sliced shatike mushrooms. You can steam anything on your stove with an inch of water in a frying pan, bring to boil, add your veggies and cover for 6-10 minutes. I seasoned the veggies with garlic salt. Dinner was a success and a really tropical delight to go with the beautiful day we had in Malibu!

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥PARTY Jello Shooters!! Watermelon, Pink Lemonade, Orange, Strawberry, Gummies! Mmmm mmmm

So I just recently had my "21st" birthday (again) Hehe ok no, but age doesn't matter right? ;) and I decided to do something fun for my guests besides just the usual cocktails and hors d'oeuvres...so I made some jello shooters! I mean who doesn't like jello and add some vodka and rum...FUN! So I made these bad boys and they were a HIT at the party and I received so many compliments about them! Oh and I also made the "Pink Champagne" cupcakes and the hot pink & zebra cupcake tower! Mmmm Mmmm =) Well here it is....

Easy to make Jello Shooters:

• "Watermelon"
• "Pink Lemonade"
• "Sour Patch Gummies"
• "Swedish Fish"
• "Orange Sunrise"
• "Strawberry Sensations"

TIP: You cut the lime and lemons in half & fill them with jello...once you refrigerate them and they harden then you cut them in half again to make them into "slices". Just follow the directions on the jello box EXCEPT replace 1 cup of water (or more to your liking) with a cup of your favorite "beverage". Also I used edible black icing to make the watermelon "seeds". TA-DA!!! They turned out great and the party was one of the BEST EVER! :)

Until next time...

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥

♥Coconut Baked Chicken w/Lemon Dill Green Beans! A Whole-Lot-a DELICIOUSNESS!

Who would not LOVE coconut crusted chicken and think it can be HEALTHY? Oh yes and it is! And here is the recipe so you can make it to and enjoy the luscious flavorsome that you will never experience like anything else!!

Oven-Baked Coconut Crusted Chicken w/Honey Mustard Dipping Sauce:
2 boneless chicken breasts
4-5 Tbs. unsweetened coconut flakes
1/2 cup of Panko crumbs (You can find these in the Asian isle or by the breadcrumbs)
2 Tbs. of finely smashed corn flakes
3 egg whites
Olive Oil spray
Salt & Pepper

Honey Mustard Dipping Sauce:
2 Tbs. extra virgin olive oil
2 Tbs. white distilled vinegar or balsamic (I used Balsamic this time)
1 Tbs. Honey Dijon Mustard
1 Tbs. Yellow Mustard
1 tsp of Low-Fat Mayo for creamier dip (can be omitted)

Directions:

• Pre-Heat oven to 375*. In large bowl mix the corn flakes, coconut flakes, panko crumbs and salt.
• Rinse the chicken breast, season with salt and dip in egg whites; place in the coconut mixture and coat all sides well. 
• Use a cookie pan or stoneware (I LOVE my Pampered Chef stoneware) and cover with parchment paper; coat the paper with olive oil spray and place the chicken on top for easy clean-up.
• Bake for 30 minutes or until cooked through and chicken is no longer pink inside.
• While the chicken bakes; mix all the liquid ingredients together for the honey dipping sauce and whisk well. Warm up dressing just before serving with the chicken.
• Drizzle a little bit of honey mustard dipping sauce over chicken after cooking for 15 minutes and it also gives it an AMAZING twist! And ENJOY!! 

I added a side of Lemon-dill green beans (tossed with fresh dill & 1 lemon- Cooked them in a frying pan for 8-10 minutes) PERFECT side dish!

Another AMAZING dinner!!! MMmmm Mmmm

Until next time...

  

♥Visit my website 21 Star Fashions: HERE♥

♥Shop NOW in my eBay Store 21 Star: HERE♥

♥"Like" my 21 Star Facebook Page: HERE♥

♥"Like" our Photography Facebook Page- TheMalibuArtist: HERE♥

♥"Follow me" on Twitter: HERE♥