HealthWize

I’m Kathy and @ age 56, I admit I have struggled with weight my entire adult life. I’ve tried everything out there to lose weight on my own. I finally reached a point where I was sick & tired of being “sick & tired”. I have never looked back after making the decision to put myself 1st and move from sick ➡️ healthy.

Now 98 lbs healthier, 53” smaller, down to a size Med/Lg vs # # and BEST of all I’m off ALL meds for high blood pressure, acid reflux, pain, sleep and RA - I feel like I have a new lease on life.

My Health Coach, along with an amazing community of support has kept me encouraged & motivated. I’m still on my journey, and now enjoy paying it forward for others! It’s never too late to say “yes” to a healthier life!

Jalapeño Poppers!

Prep time: 10 minutes
Cook Time: 20-25 minutes
Yield: 2 servings. Per serving: 1 Leaner | 3 Green | 1½ Condiments

Ingredients
Cooking spray
4 oz 95-97% lean ground beef
6 whole jalapeño peppers
4 oz (½ cup) low-fat plain Greek yogurt
4 oz (1 cup) shredded reduced-fat sharp cheddar cheese
3 medium scallions, sliced thin
1 large red bell pepper, diced fine
¼ tsp garlic powder
¼ tsp cumin
¼ tsp chili powder
1/8 tsp paprika
To make vegetarian, substitute beef with 1 cup cooked MorningStar Farms®
Sausage-Style Recipe Crumbles.

Friendly reminder!

Brian lost 183 lbs!!

Hearty Chicken Vegetable Soup
15 Minutes preparation time
25-30 Minutes cook time
4 Servings
390 Calories
12g Total Fat
3g Sat Fat
145mg Cholesterol
810mg Sodium
13g Total Carbs
3g Fiber
57g Protein
Ingredients
2 lbs raw, boneless, skinless chicken breast, cut into 1” pieces (should yield four 6-oz cooked servings)
32 oz reduced-sodium, fat-free chicken broth
2 cups (18 medium) mushrooms, cut into quarters
2 cups celery (7 large stalks), thinly diced
1 cup (1 medium 2-¾” x 2-½”) yellow bell pepper, cut into 1” pieces
1 cup (1 medium 2-¾” x 2-½”) red bell pepper, cut into 1” pieces
1 cup (1 medium 2-¾” x 2-½”) green bell pepper, cut into 1” pieces
½-1 cup (4 to 8 oz) water (optional, add extra water depending on how thick you ½ cup scallions (3-4 scallions), chopped
2 Tbsp cream
2 Tbsp dried parsley or ¼ cup fresh parsley, finely chopped
4 tsp olive or canola oil
½ tsp dried thyme leaves
¼ tsp black pepper, freshly ground
want your soup)
2 cloves garlic, finely minced
Direction
Trim all visible fat from chicken and cut into 1” pieces; clean and cut mushrooms, pepper, celery, and scallions. Heat oil in a large saucepan over medium heat. Add minced garlic and chicken; cook until chicken is no longer pink, about 5 minutes. Add bell peppers, celery, and mushrooms. Cook until vegetables are tender, about 7 minutes. Add scallions, broth, water (optional), cream, thyme, black pepper, and parsley. Simmer until ready to serve.

Don't miss out!

Karen lost 50lbs!

Chicken Paprikash over Zoodles
Ingredients:
4 cup Raw Peppers, Red
8 cup Raw Squash, Summer, Zucchini
2 tsp Salt
8 tsp Paprika
24 tbsp avocado
2 cup Boullion
4 lb Chicken, breast, boneless, skinless (raw)
Preparation:
1. Cut chicken breast into tender-shaped pieces and cook on a skillet all the way through on the stove top.
2. In a separate pot over medium heat, add two cups of reduced-sodium chicken bouillon, paprika, and salt, and stir until smooth.
3. Add red peppers (chopped into about 1" square pieces) and chicken, and cook for about 45-60 minutes.
4. While this is cooking, using either a spiral slicer or a vegetable peeler, cut zucchini into small strips resembling noodles (aka "zoodles"). Microwave the noodles on high for about 2-3 minutes.
5. Serve 1/8 of the chicken paprikash over 2 cups of zoodles.
6. Top with 3 tbsp of avocado on each plate
Makes 8 servings, each containing: 1 lean (chicken), 3 greens (peppers, zucchini), 3 condiments (paprika, salt), 3 tbsp avocado (1 healthy fat)

Let's kick fear in the face and follow our dreams!

Lauren lost 27 lbs!! 😱

Creamy Chicken Soup with Rice
1 serving
1 leaner
3 greens
3 condiments
1 healthy fat
Ingredients:
2 1/2 c low sodium chicken broth
6 oz shredded or cubed chicken, cooked
1/2 c chopped zucchini
1/2 c chopped yellow squash
1/2 c cooked cauliflower rice
1/16 t salt
1/8 t pepper
2 wedges lite laughing cow cheese
Instructions:
To a pot add the broth, chicken, zucchini, squash, salt and pepper. Boil and reduce heat to simmer. When veggies are tender, add cooked cauliflower rice and cheese wedges. Serve.

The time for health is now!