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This healthy Greek Yogurt and Tahini Dip will be welcome on a buffet table loaded with rich holiday foods! Everyone who's trying to make it through December without gaining ten pounds, raise your hand.  (Kalyn has both hands raised.)  Every year I think about the dilemma of joining in holiday celebrations without overdoing it on sweets and other rich holiday foods.  There's no easy answer,  but having something healthy to nibble on among the more indulgent choices can really help, and that's where this Greek Yogurt and Tahini Dip for Tomatoes and Cucumbers comes in. When I spotted a recipe for Tahini Dip in The South Beach Diet Parties and Holidays Cookbook I remembered how tomatoes and cucumbers are amazing paired with Greek yogurt and tahini, and when Jake and I tried out this combination we both loved it.  And it's festive-looking as well as delicious, hope you enjoy! Click to continue reading

This is a great lunchtime dish as you can prepare it the night before – all you need to do at lunch is assemble your wrap! Ingredients: 1 chicken breast 1 red pepper 1 courgette 1 red onion 2 tortilla wraps 4 button mushrooms Good pinch paprika and half tsp. chilli powder Oil spray Method of Preparation: Chop the red onion into chunks and half the mushrooms. Slice the red pepper in half, remove the seeds and pith then slice into strips. Slice the courgette and then slice the chicken breast into strips. Place chicken, red pepper, courgette, red onion and mushrooms on a baking tray and spritz with oil spray. Sprinkle with chilli and paprika then put into an 180C oven for around 25 minutes, until the chicken and veg are cooked. Remove to the oven and allow to cool. Serve up on soft floury tortillas the following day. Add some freshly washed salad leaves for even more crunch and flavour. Recipe serves 2. Calories per serve – 235 Source: http://www.losebabyweight.com.au/recipes/lunch-id...

3 Eggs 50 ml skinny milk 40g grated cheese 72g Grated Mushroom 37g Grated Carrot 180g Grated Zucchini 80g Diced steamed sweet potato 16g diced Red Onion 21g Diced lean bacon Salt optional. Mix Eggs, milk & cheese in a bowl. Dry fry onion, bacon and mushroom then add remaining vegetables. Cool the mixture, add to egg mix and mix together. Pour into a small oven dish (22cmx 22cm) Bake in preheated oven 170 degrees for approx 35 minutes. Serves 4 approx. 170 calories per serve. Source: http://www.losebabyweight.com.au/recipes/lunch-ideas/