Directions:
1. Pre-heat oven to 350F.
2. Combine hazelnuts, Your Whey Crisps, and cinnamon in one bowl.
3. In a second bowl mix yogurt and eggs.
4. Using an electric mixer on medium speed, beat butter with sugar substitute for several minutes until creamy. Then add the egg mixture and mix for 1 minute.
5. Turn mixer to low and add dry ingredients until combined.
6. Chill dough for 1 hour.
7. Divide dough in half. On ungreased baking sheets, form each dough half into a log measuring 10 “ x 2”
5. Bake logs 30 minutes, just before firm. Use a wire rack to cool for at least 10 minutes. Reduce oven temperature to 325°F.
6. Carefully cut logs crosswise into 1/2\” wide slices. Now, Bake these slices for 17-20 minutes until crisp.
7. Cool slices before serving

3 lbs of Red Potatoes
2 Sweet Potatoes
2 Stalks of Celery
1 Small Vidalia Onion (chopped finely)
2 Chives
1/3 cup Fresh Chopped Herbs like Parsley
1/3 cup Mayonnaise (Use Vegannaise if you wish, or even Light Mayo)
1/3 cup Sour Cream (again, use low fat sour cream or greek yogurt, whatever is on sale or in your kitchen)
1 tbsp Dijon Mustard
1 tsp paprika
1/8 tsp Cayenne
Salt and Pepper to taste
1 Scoop of Whey Crisps

Directions

Wash and scrub potatoes. Peel red potatoes if you like. Place into a pot, fill with water (add salt), cover and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes or until the potatoes are to a consistency of your liking (I like them well done). Drain water, chop red potatoes into 1 inch cubes. Chop sweet potatoes intro smaller cubes, think 1/4-1/2 inch. While water is coming to a boil, finely chop onion, celery, and chives. Add in remainder of ingredients. Refrigerate for 2 hours before serving (or longer, you can make this a day ahead.) Add more or less paprika, and cayenne, depending on your preferences!

Adapted from recipes from: http://sarahfit.com/recipes/

4 oz Chicken Breast (raw, sliced the long way intro strips)
Handful of mushrooms
1/4 cup Balsamic Vinegar
1/2 tbsp minced garlic
1/2 tbsp dijon mustard
1-2 tbsp Balsamic Vinaigrette (Below 80 calories per serving)
Cucumber
Mixed Greens
1 Scoop of Whey Crisps

Directions

Bring a small pot of water to a boil. Add balsamic vinegar, mushrooms, garlic and chicken. Boil for about 15 minutes or until the chicken can be pulled apart using 2 forks. Drain water once it’s done. Pull chicken apart, add mustard. Cut up some cucumber, and add to mixed greens on plate. Top with chicken mixture. Drizzle a tablespoon or two of balsamic vinaigrette. If you dressing has little fat, feel free to add a few slivered almonds.

Adapted from recipes from: http://sarahfit.com/recipes/

Romaine Lettuce
Grilled Chicken
Bolthouse Farms Yogurt Ranch mixed with Salsa
Black Olives
Jalapenos
Peppers, Onions and Mushrooms sauteed
Avocado (1/4)
Tortilla chips
1 Scoop of Whey Crisps

Directions

Put all ingredients in a bowl, mix, and enjoy!

Adapted from recipes from: http://sarahfit.com/recipes/

3 6-inch whole-wheat pitas
2 tsp canola oil
Cumin
Chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)
1 Scoop of Whey Crisps

Directions

Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt—all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy. Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

Adapted from recipes from: http://sarahfit.com/recipes/

1 Package of Firm or Extra Firm Tofu
1 Tbsp Ground Ginger
1/2 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
2 tbsp Sesame Oil (I used Olive Oil)
2 tbsp Maple Syrup (or agave nectar)
2 Tbsp Apple Cider Vinegar (I used Bragg’s)
Optional: bake and/or garnish with sesame seeds
1 Scoop of whey crisps

Directions

First, blot Tofu or place in a Tofu Press. I put mine on a cooling rack with paper towels under and above with a weighted kitchen utensil on top to expel excess liquid. Next, combine the ginger, cayenne and black pepper, oil, maple syrup and apple cider. Cut tofu into thin slices. I cut mine into 13-15 pieces. Coat tofu slices with mixture. Refrigerate at least 10 minutes or overnight for more flavor. Place slices evenly on a baking sheet, line with aluminum foil for easier clean up, drizzle left over sauce on individual slices. Bake in the over at 425F for 35 minutes, turning half way through.

Adapted from recipes from: http://sarahfit.com/recipes/

1/4 cup Quinoa (rinsed)
1/2 cup of water
1 teaspoon garlic
1/3 cup of Spinach (frozen or fresh)
1 Laughing Cow Wedge Mozzerella Sun-Dried Tomato Basil
Optional (Other veggies like sliced peppers, onions, mushrooms)
1 Scoops of Whey Crisps

Directions

Put water, garlic and quinoa in pot. Cover and bring to a boil, then simmer for about 10 minutes. Add in the spinach and other optional veggies (you may need to increase the heat). Cook for 5 minutes or until water is absorbed. Uncover and finish cooking if the water has no been absorbed after 5 minutes. Add in Laughing Cow wedge and enjoy!

Adapted from recipes from: http://sarahfit.com/recipes/

Canola oil cooking spray
Parchment paper
1 can chicpeas (15 ounces- rinsed and drained
1/2 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon cumin powder
1 Scoop of Whey crisps

Directions

Preheat over to 400 degrees F. Spray light coating of canola oil onto cookie sheet covered in parchment paper. Mix chickpeas with spices and place in a single layer on cookie sheet. Bake for approx. 40 minutes, stirring occaionally. When done store in an airtight container to maintain crispness. Makes 4 servings.

Adapted from recipes from: http://sarahfit.com/recipes/