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Jill’s Spinach Raspberry Flaxseed Detox Shake~ As seen on Dr. OZ

April 29, 2013 By

Some people have told me this shake acts like a detox to them.  Many have lost lot’s of weight using this shake in the morning.  I really feel it’s the fiber in the shake that many of us lack.  I thought I would post it because I had a few comments on the past shake post that asked if this was what they showed on his show.  I did not watch today’s show but this shake is a wonderful way to stay healthy… Enjoy!

Jill’s Spinach Raspberry Flaxseed Oil Shake~As seen on Dr. OZ

Ingredients
Serves 4

2 cups fresh or frozen Raspberry’s
1 container of strawberry low fat yogurt.
1/4 cup orange juice
1 handful of fresh spinach. You and your kids wont even taste the spinach. It’s the only way I can get my 5 yr old to get his veggies.
8 baby carrots
2 scoops of vanilla or strawberry protein powder of your choice.
For a healthy twist add 2 teaspoons of flaxseed oil. You wont even taste it. There is also a beauty tip using flaxseed oil. It is great for making beautiful hair, skin and nails.
1/4 cup of dry oatmeal
2 teaspoon of wheat germ

Combine all ingredients in blender with a small amount of ice until smooth and serve. :-)

* Amount Per Serving / 10- oz
* Calories: 203.1
* Dietary Fiber: 12g
* Total Fat: 4.0 g
* Sodium: 52.2mg
* Total Carbs: 23.1 g
* Protein: 20g

Filed Under: Dr. OZ, Recipes

Apricot Pecan Oatmeal Muffins

January 18, 2013 By

I got a few e-mails about wanting a healthy yet sweet snack so I thought I would re-post this recipe.  Yummy but healthy!!

Dr. OZ had the the cutest guest Marjorie Johnson on his show today. She gave her recipe for her awesome Apricot pecan oatmeal muffins. A must try for a yummy healthy snack.Ingredients

Makes 12 muffins
1 cup quick cooking oats
1 cup buttermilk
1 cup all-purpose flour to make them healthier I would ditch the all purpose flower and add Prairie Gold 100% Wheat flour. It can be bought at most stores.
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
1/3 cup canola oil. You can also swap out the oil for applesauce for a healthier treat.
1 egg
1/3 cup brown sugar, firmly packed

Directions Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.

Originally published at Dr.OZ.com

Filed Under: Recipes

Jill Knapp’s Spinach Raspberry Flaxseed Oil Shake~ As seen on Dr. OZ

January 13, 2013 By

I have had many e-mails about my Shake that was seen on the Dr. OZ Show.  I feel so blessed it’s helping so many people.  It took many many tries with my husband to get this just right  and  I am so happy it’s making it’s way around the web.  I am posting it at the top once again so people can enjoy.  Thank you so much for your kind e-mails and the ton’s of support I receive to keep my message moving!!

Share if you love this!!

Jill’s Spinach Raspberry Flaxseed Oil Shake~ As seen on Dr. OZ
Ingredients
Serves 4

2 cups fresh or frozen Raspberry’s
1 container of strawberry low fat yogurt.
1/4 cup orange juice
1 handful of fresh spinach. You and your kids wont even taste the spinach. It’s the only way I can get my 5 yr old to get his veggies.
8 baby carrots
2 scoops of vanilla or strawberry protein powder of your choice.
For a healthy twist add 2 teaspoons of flaxseed oil. You wont even taste it. There is also a beauty tip using flaxseed oil. It is great for making beautiful hair, skin and nails.
1/4 cup of dry oatmeal
2 teaspoon of wheat germ

Combine all ingredients in blender with a small amount of ice until smooth and serve. :-)

* Amount Per Serving / 10- oz
* Calories: 203.1
* Dietary Fiber: 12g
* Total Fat: 4.0 g
* Sodium: 52.2mg
* Total Carbs: 23.1 g
* Protein: 20g

Filed Under: Lifestyle, Motivation, Nutrition, Recipes

Dr. Oz Indian Roasted Pumpkin Soup

October 18, 2012 By

Fall is here and this is the perfect soup to have on a cold night. 

Dr. Oz Indian Roasted Pumpkin Soup

  • 2 cups pie pumpkin, chopped
  • 4 shallots
  • 2 carrots, chopped
  • 1 Granny Smith Apple, pealed and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  1. Preheat oven to 425F
  2. Toss together: pumpkin, shallots, carrots, apple, onion, garlic olive oil, coriander, cumin and turmeric
  3. Spread mixture into 18 X 12 pan
  4. Roast for about 30 minutes until vegetables are tender
  5. Transfer mixture to blender
  6. Add broth and coconut milk to it
  7. Close blender cover, with center part removed
  8. Season with 1/4 tsp. each, salt and pepper

ENJOY!! It is so yummy!!!!!

Good Housekeeping 10/2010

 

Filed Under: Dr. OZ, Recipes

Devin Alexander’s Blanca Arugula Pizza

April 13, 2012 By

I am always looking for healthier ways to make pizza.  Below is one of the best I have ever made. YUM!! Give it a try.  The recipe below came from

The Biggest Loser Quick & Easy Cookbook: Simply Delicious Low-calorie Recipes to Make in a Snap

Blanca Arugula Pizza

1 (10″) all-natural sprouted grain tortilla or other all-natural, low-fat wholegrain tortilla (I used French Meadow Bakery Organic Sprouted Grain Tortillas) 

1/4 cup all-natural, fat-free ricotta cheese

1/4 teaspoon garlic powder

Sea salt, to taste

Fresh ground black pepper, to taste

2 cups arugula leaves

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon extra-virgin olive oil

1/4 ounce shaved Parmesan or Romano cheese

Preheat the oven to 400°F.

Place the tortilla on a small nonstick baking sheet. Bake for 2 to 4 minutes per side, or until crisp. If air bubbles form during baking, poke the tortilla with a fork and then use a spatula or oven mitt to press the air out.

Meanwhile, in a small bowl, stir together the ricotta and garlic until well combined. Season with salt and pepper. Using the back of a spoon, spread the mixture evenly over the crisped tortilla, leaving about a 1/2″ diameter bare. Bake the pizza for 3 to 5 minutes, or until the mixture is warmed through.

In a medium glass or plastic bowl, toss the arugula with the lemon juice and olive oil. Season with salt and pepper. Top the pizza evenly with the arugula, followed by the Parmesan. Serve immediately.

Makes 1 serving

Per serving: 263 calories, 18 g protein, 34 g carbohydrates (5 g sugar),

5 g fat, 2 g saturated fat, 17 mg cholesterol, 6 g fiber, 357 mg sodium

Enjoy!!

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