Author Archives: Valerie Cota

need 4 Tomatoes
need 1 Bell Pepper
need 10 cloves Garlic
1/4 cup premium Olive oil
1-2 tsp Sea Salt
1 tsp Fresh ground pepper
Red chili fakes to taste

Place all-ingredients in non stick tinfoil
Heat Grill or over to 275-300 roast on low for 60 min
Let cool then puree or mash for smooth or chunky sauce
Finish with 1 cup chopped Fresh Basil or italian parsley

looking for that sweet dip for fruit or rice cakes.

1 Cup natural nut butter
1 cup lowfat yogurt
1/2 cup Cinnamon roll protein powder also used Vanilla both where Great!
Blend till smooth
serves 4-8
Enjoy

32 oz low fat Greek yogurt
1 can pumpkin puree
1 cup vanilla isolate
1 cup ground flax seed
2 cups oats
1 tsp pumpkin pie spice
1/4 cup agave syrup or stevia equivalent
put all ingredients in food processor or blender blend til smooth should be thick like cookie dough not runny if needed add oats
spread in 9-11 baking dish cover with saran wrap chill over night Cut into 2″ squares, Keep refrigerated
These are so good enjoy!

2 cups shredded zucchini 1 cup chopped pecans 4 scoops vanilla isolate or favorite WCN protein 1 cup of egg whites Lana’s work great 1/4 agave syrup 1 tbs pumpkin pie spice mix well and spray nonstick bundt pan or 2 loaf pans preheat oven 375 Bake 35-40 minutes till done thru (test) with toothpick makes 12 servings