Good Eatin' Saturday!

About a week ago I bought a few pounds of summer squash from our favorite road side fruit stand. Well, after eating a few I still a lot left so instead of letting them go to waste I made this classic southern recipe bodybuilder style  ;-)

Squash Casserole

Here's what you need:

1 tablespoon olive oil

6 medium yellow summer squash, thinly sliced

1 large Vidalia onion, thinly sliced

1/2 cup grated Parmesan

1/2 cup Greek yogurt

Salt and freshly ground black pepper

1/4 cup bread crumbs

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash and onion till soft . Transfer to a bowl and stir in the Parmesan and Greek yogurt. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle bread crumbs evenly over the top. Bake for 30 minutes or until the top is golden and bubbly.

Adapted from My Kitchen By The Lake Blog

YUM!!! Here's to finding your NorthStar....

49 Weeks and counting....

Every Tuesday I want to update you on how Im coming along with my Jr. USA prep. Now, I know that it is 49 weeks away however I got's lot's to work on! LOL. I need muscle in a big way. Monday officailly kicked off my new diet and training program. Joshua put it all together for me. I get lot's of good carb's that include oatmeal (my fav), sweet potato's (another yum), and the ever so versatile rice cake ;-) Yea, we've grown quite fond of rice cakes. You can pretty much put anything on them and they travel well. Sunday I made these Turkey Pizza Rice Cakes.

On Friday I'll definitely share the recipe with you. Joshua snubbed his nose at them but I liked them A LOT! For all of my other meals I've pretty much been eating lot's of ground turkey with broccoli, egg white omelets, and protein banana shakes. On training days I am loving all the carb's and staying really hungry between all my meals. On cardio days like today, I cut back on the carb's and just let my body do all the work. When it's working I'm HUNGRY that's for sure. Overall though I'm feeling great and still looking good, lol. I did gain about 10 lbs last week post show but a lot of it was water. This morning the scale had gone down two pounds so I was pretty happy about that. I don't know what it is with me and the scale but I get on it everyday no matter what I think it might say and sometimes it can make or break my moods. I'm sure that's not very healthy but I have to know what's going on with weight on a daily basis. I never want to let myself go again or get out of control with eating. Gotta keep it all in check! 

Tonight I'm headed back to the gym for another round of cardio and some ab work. My abs are definitely a weak spot for me so I need to hit them as much as I can so they look a little something like this on contest day:

or so I hope, lol.....

Here's to finding your Northstar...

Good Eatin' Sunday!

Hey Gang, I feel like I've been letting you all down on Friday's because I haven't been posting any Good Eatin' Friday's lately. Well that's partly to do with contest prep and more so to do with me being lazy :-( Sorry bout that. So today I thought I'd make up for it with some dessert!

NO MORE!

Oh yes... All this week I've had a dessert everyday and well I'm pretty much done with them. Yeah I said it, Don't judge me. I just feel so lethargic with all these carb's. However the red velvet cake I made on Memorial Day ruined any chance I thought I had of keeping my diet clean and healthy. But I had a good excuse (so I thought until I looked at the scale this morning, booo on that). I deprived myself of yummy "treats" for 22 weeks, why am I still trying to deprive myself? Eat the dern cake Britney! And so I did.... again and again and again, etc... You get the point. However, there was one "treat" that I have made a few times this week that didn't make me feel like the Good Year blimp. Something I think I could have on my re-feed days and not feel like I've gone off the deep end. But keep in mind this is a TREAT, defiantly not something to have everyday my friend's. So, try it out, tell me what you think!

Carb Smart Sundae! 

1/2 Cup of Breyers Carb Smart Vanilla Ice Cream

One Fun Size Butterfinger Crushed and Sprinkled on top of Ice Cream

1 tbsp of Walnut Pieces also Sprinkled on top of Ice Cream

Calories: 265

Fat: 19

(mostly coming from the Walnuts, but keep in mind it's healthy fat's for your heart)

Carbs: 29

 (mostly coming from the candy, you can also use any sugar free candy of your choice)

Protein: 5

Here's to finding your NorthStar....

Organize Your Recipes.....

and your life while your at it.. Hey, killing two birds with one stone is always better right? Don't worry I've never killed a real bird so I wouldn't know.

I wanted to share a very cool tip for you guys on organizing your recipes. Over the last few weeks I have been scouring the internet and cook books for the most appealing recipes to mankind. Considering that I haven't had "bad food" so to speak for a while now everything looks amazing. And since I really cant make any of it at the moment I wanted to organize all of the recipes I do want to make and share with you guys. So if you have a gmail account (Google email) its a piece of cake! mmm cake.....

Sorry daydreaming of the yummy red velvet cake I'll be making in oh, I don't know, 11 days... ha ha ha ha

So here are the steps:

1) Create a gmail account www.gmail.com

2) At the top of your screen there will a tab called "Documents", click on that

3) Click on "Create New" and choose Document

4) At the top of the new document page you will see a box that says "Untitled Document". Click inside of that box. Another box will appear and that is where you enter your recipe name and click "done".

5) It will then go back to the blank document. You can then start adding your recipe information. What I have been doing is copy and pasting whatever I find online from that particular page, pasting it to my new document and then making any necessary adjustments. Such as a picture size, color, font, so forth.  *When you copy info from another site then go back to the document to paste, you have to use "ctrl v" to paste the info on the Google document, you wont be able to use your mouse to right click. If you forget that step a notification will appear telling you what to do.

6) Once you have all your information on your document check to make sure that it is saved. Google will automatically save the info as you go. Also check out all the preferences and options you have on the document  page. You can set it up however you like. Example: you can make the document private for only you to see or you can share it with family and friends.

Now that it is saved close the tab and go back to the Google Documents home page. From there you can organize your recipes and add tags to make them easier to find later on. Another nice feature is that you can "star" your most favorite recipes and they all go into the same folder for quickly finding them.

Also if you have a droid phone or iphone there is a Google Docs app that you can download. You can then read all your saved documents on the go or add new documents.

I have found Google Documents to be very helpful lately but you have to play around on it to get the hang of it and once you do its very easy to use.

Here is a tour to show you how to use the site if you need help:
Google Docs Tour

Good Luck! and as always here's to finding your NorthStar..

2 Weeks Out!!!!

OMG we are officially 14 days from our 1st show. We are oozing with excitement (and grouchiness lol). This morning we took a few progress pics and I took some of Joshua after the gym. He tried out our "hot stuff" by Pro Tan to see if we could stand it the day of the show. It's supposed to make you more vascular and helps take water out from under the skin. It smells like toothpaste, very cinnamon like. It seems to work really great though. Joshua said at first he didn't feel anything and then it started burning a little, kind of like that tingle tanning lotion. However after a mins it started to subside so well definitely be using it.


I gave my practice suit back so I just wore some shorts and sports bra for pics. It doesn't quite give the same effect as the suit but that's ok. This will probably be the last time I post pics before the show. I want everyone to be surprised with the final product ;-) well at least I hope you are all surprised. I like the way I'm looking however I'm disappointed that I don't look more muscular. I think I look just kind of skinny but I'm sure the last week will be a different story. Overall though I'm very happy and pleased with my progress.

2 Weeks Out                                                                       6 Weeks Out

Tomorrow will be a full day of rest and next week will be the last week for workouts, so we'll be giving it all we got! I really hope we do well. I'm getting hella nervous ;-( as I should be! Hopefully our suits will be ready soon and we can start practicing with those on, however I have a feeling that we won't be receiving them till the week of the show. 

Diet

This morning we were able to have some orange juice pre workout and post workout we got to have this amazing protein shake! It was like dessert. I was so happy when it touch my lips! Here is the recipe:

1/2 Banana

1/2 cup Oats

1/2 scoop Protein Powder

This is the most amazing protein powder ever! We only use this. You can order it  from our trainer Matt Helton at http://www.ultrafit360.com/. If you dont see it on his site just email him matt@ultrafit360.com

2 Tablespoons of Hersey's Sugar Free Syrup

Add everything to a blender with a little water and mix well. *If you don't have protein powder I'm sure adding 1/2 cup of fat free milk or soy milk will do just fine.

(Ladies follow this recipe Men double it)

YUM O!!!!!

Here's to finding your NorthStar.....

Happy Cinco de Mayo!!!! Ole'!

Even though the Husband and I wont be participating in todays festivities doesn't mean that you can't!!! If I was able to celebrate (and no I'm not of Mexican decent) I would make a special meal that is clean and healthy and sure to satisfy without making you feel guilty in the morning. 

One of my past favorite "fat" meals would be a Mexican Pizza from Taco Hell Bell. Those bad boys have 540 calories, 30 grams of fat, 8 grams saturated fat, 47 grams of carbs, 20 grams of protein. Oh me oh my! Thats really no good. So I decided to clean it up just for you :-)

Yuck!!!!

You Could Eat This

or My version

Clean Mexican Pizza

Makes 2 Pizza's/ 1/2 of Pizza is 1 Serving

4 Ezekiel 4:9 sprouted grain tortillas (Publix or Kroger)

1 cup low fat refried beans

1 lb Laura's lean beef or Jennie-O turkey

1/2 tsp salt

1/2 tsp pepper

1/2 cup reduced fat Mozzarella or Mexican blend cheese 

(click here to an read article about how to buy REAL cheese)

1 cup fresh Roma tomatoes chopped

1/2 corn 

1/4 cup black olives

2 alvacado's (optional)

To begin; pre-heat an oven to 350 degrees F

Place all 4 tortillas directly on the oven rack and bake for 8 minutes. Remove from the oven and reserve on your work surface.

Heat the 1 cup of refried beans for 1-1 1/2 minutes in the microwave to get hot and reserve for the recipe build.

Season the ground beef or turkey with salt and pepper and cook in a non-stick pan, reserve hot for the recipe build.

To build 1 Mexican Pizza: Place 1 crisp tortilla on cookie pan/flat pan. Evenly spread tortilla with 1/4 cup hot refried beans.

Evenly top refried beans with 1 cup of the cooked seasoned beef or turkey.

Top beef or turkey with second crisp tortilla and evenly spread a 1/4 cup refried beans. Top the beans with 1/4 cup of cheese, 1/2 cup of chopped tomatoes, 1/4 cup of corn, and 2 tbsp of olives.

Repeat steps 5-7 for remaining 2 tortillas

Place both pizzas back into the oven on a cookie pan/flat pan, and bake for 5-6 minutes or until the cheese is melted.

Peel and cut alvacado's in 4 equal slices and place on top of each pizza.

Cut each pizza into 4 equal slices and serve 2 slices per person

Nutritional Data (depending on products used this will vary): 

Calories 355g, Fat 10g, Carbs 10g, Protein 35g

With Alvacado: Calories 378g, Fat 24g, Carbs 40g, Protein 36g

Sugar Free Margarita's

(Makes 4-5 Drinks)

Juice of 3 limes

Qt. of water

10-15 Packs of Sweet & Low (Make as sweet or not as you like)

*For go the salt on the rim, it does nothing but bloat you

- Fill glass full of ice

- Pour in lime juice mix

- Add clear Tequila to taste (If you make your first drink strong (by accident of course) then maybe the second glass needs to be a little weaker. This way you have more control of how much alcohol you are consuming)

- Garnish with limes slices!!

*1 fl oz of 80 proof clear Tequila has 64 calories

Moral of the story: You can have Clean and healthy Cinco de Mayo or you can have a guilt filled Friday!!!

Here's to finding your NorthStar.......

Good Eatin' Monday!

Clean Walnut Banana & Blueberry Muffins

Makes 12 Muffins

2 cups whole wheat pastry flour

1/2 cup agave nectar

1/2 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp sea salt

1 1/2 cups mashed bananas

4 egg whites

1 tsp vanilla extract

1/3 cup unsweetened applesauce

1 cup fresh blueberries

1/2 cup walnuts (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Line 12 cup muffin pan with paper muffin liners.
2. In a large mixing bowl, mix whole wheat pastry flour, agave nectar, cinnamon, baking powder, baking soda and sea salt.  Set aside.
3. In medium mixing bowl, mix together mashed bananas, egg whites, vanilla extract, and applesauce.
4. Mix the banana mixture into the flour mixture.  Fold in the cup of blueberries and walnuts.
5. Spoon combined batter into lined muffin cups.
6. Bake approximately 18 minutes or until a toothpick inserted into the center of a couple of the muffins comes out clean.

Per Muffin

Calories: 215 

Fat: 4 grams

Carbs: 36 grams

Protein: 5 grams

Motivational Monday

Happy Monday to ya! We are starting out this week great! Met with our coach this morning and he had nothing but great things to say. He was so surprised with how much we have changed in the past two weeks and said that we should continue to see changes up until the show. I'm lovin' that! It makes me even more excited to go and do my boring cardio tonight. It gives me more focus and drive because we are just that much closer to the show.

I hope that you all are working hard towards those goals that you've set up for yourself and your taking all the necessary steps to make sure to reach the top. This week I wanted to focus on food. I know for most us that is our major downfall. Changing the way you eat is a challenge all by itself. It takes hard work and determination to eat a Clean Lifestyle. However, if you can make small changes all the time, before you know it you'll be eating Clean and be a much more healthier you.

There are 5 foods I feel like you should be eating pretty much everyday and why.

1) Eggs

Why? Eggs are the purest form of protein ever. Many nutritionist use eggs as a standard when comparing eggs to other forms of protein.  They are packed with vitamins and minerals that do wonders for your eyes, nails and hair. They are also a very inexpensive source if protein. You can get eggs at any grocery store or local farm in your area. Not to mention you can cook eggs so many different ways! Just be creative. I love fried eggs all runny with a slice of wheat toast to slop it up and a side of grits! OH YEA!!! Bring on the EGGS, lol.

2) Leafy Greens

Why? Nutritional Powerhouses! They are also very high in vitamins, minerals, and a low carbohydrate food source. Did you know that the USDA recommends at least 3 cups per week? How many cups of leafy greens are you eating a week?

3) Whole Grains

(Not White Wheat bread from Wal-Mart, people)

Why? Fiber! It's sad but true that most people are not getting enough fiber in their diet. I was definitely guilty of this. Fiber helps keep you full and regular. Being "backed up" is one the worst feelings in the world. Whole grains are also excellent sources of vitamins, trace minerals, and have been shown to reduce the risk of heart disease, type 2 diabetes, and some cancers. What a great excuse to make a warm loaf of bread :-)

4) Blueberries

Why? Did someone say Antioxidants? Oh yes, they did. Blueberries are one the highest sources of fruits and vegetables that have the capacity to destroy free radicals. What that means to you? Blueberries help reduce the damage that free radicals do to cell tissue that leads to varicose veins, cataracts, glaucoma, hemorrhoids, and cancer. Those are all things none of us want. So make those smoothies you all love and hey, even indulge in that oh so yummy blueberry pie your Grandma has perfected over the years. It's full of Antioxidants! Who knew? LOL

5) Greek Yogurt

Why? Not to many folks have heard of of Greek Yogurt, but Im here to tell you, "once you go Greek you'll never go back." Greek yogurt is packed with protein! 1 creamy cup contains 13-20 grams. That's incredible when compared to traditional sugar laden low fat or fat free yogurt with 5-10 (measly) grams. It is also low in sodium and carbs. You can use it as sour cream (0% plain version) or as a sweet treat with blueberries & granola! Ha!

So there you have it. 5 food you should be eating. I eat all of these items everyday with the exception of blueberries (due to my strict contest diet). However once this contest is over, your darn Skippy I'll be eating them up!!! I can assure you that by incorporating all of these powerhouse foods you'll be well on you way to meeting your goals and becoming the person you want to be.

Here's to finding your NorthStar.....

Its only getting harder... & Good Eatin' Friday!!!!

Today I'm starving, yesterday starving and more than likely tomorrow I'll be, starving... What is a girl to do? It's only getting harder but that's ok because this week I've dropped some lbs and my size 4's are quite lose :-) Yesterday was such a struggle though. I was starving all day even though I was able to have a cup of oatmeal (finally) however I did have a long hard workout day. As follows:

5AM 20 Mins of Cardio

5:30-6:15AM Spin Class

6:20-7AM HIIT Cardio and Weight Circuit

7PM 45 Mins of Cardio (we just walked at quick pace at the marina where we live) 

I was also having terrible food cravings to. I couldn't stop thinking about food. All kinds, I didn't discriminate, lol.  Today is a new day and I highly doubt that those craving's are going to subside but I'm going to fight them like heck. I survived yesterday and I'll survive today.

So this weekend is Easter and I won't be able to participate in any of the festivities or food :-( which is really sad because my Momma ALWAYS buys be an Easter bunny and makes me a small basket for Easter (even though I'm well past the Easter Bunny stage). I am truly going to miss this holiday this year but we're 5 weeks out and there's no time to dwell on it. So if I were going to Easter lunch at my Aunt's house I would bring this recipe I found on Clean Eating Magazine:

Chocolate & Raspberry Bombs

Serving Size: 1/3-cup 

INGREDIENTS:

• 2 cups Chocolate Frozen “Yogurt”
• 3 cups Raspberry Frozen “Yogurt” 
• 1 cup whole raw almonds, toasted and coarsely ground
• 1 pint fresh raspberries

EQUIPMENT:

• 2 pairs disposable plastic gloves

CHOCOLATE FROZEN "YOGURT":

• 1/3 cup dark chocolate (minimum 71% cocoa; 50 g), cut into small chunks
• 1/2 cup low-fat original-flavor soy milk, warmed
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1 tsp pure vanilla extract
• Pinch sea salt

RASPBERRY FROZEN "YOGURT":

• 2 cups frozen raspberries
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1/4 cup 100% orange juice
• 1 tbsp lemon juice

INSTRUCTIONS:

1. Pull both pairs of gloves onto your hands. This will help eliminate temperature transfer between your hands and the frozen yogurt. Remove Chocolate Frozen “Yogurt” from freezer and allow to rest on countertop to become scoop-able, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 3 tbsp each, using a small ice-cream scoop. With your hands, pack each ball tightly, place balls back in container and freeze for 15 minutes.
2.  Meanwhile, remove Raspberry Frozen “Yogurt” from freezer and allow to rest on countertop, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 1/4 cup each, and return each ball to container. Do not pack tightly. Remove chocolate balls from freezer. 
3. Flatten raspberry balls into 1/2-inch thick circles. Carefully pack 1 raspberry circle around 1 chocolate ball, using your hands, gently forming until chocolate ball is no longer visible. Place ball back in container that held raspberry balls. Repeat with all remaining balls. Place them back into freezer, uncovered, for about 15 minutes to solidify.
4. Pour almonds into a small (about 6-inch wide) shallow dish. Remove balls from freezer and, one by one, roll in almonds, gently pressing almonds into balls to adhere. Place assembled balls onto a shallow 9 x 9-inch freezer-safe parchment-lined baking pan. Return to freezer for 15 to 30 minutes, uncovered, to reset. 
5. Remove assembled balls from freezer. Serve whole or cut into 2 or 4 wedges, if desired, and garnish with a few fresh raspberries. Best if consumed within 1 to 2 days. Store covered in a sealable freezer-safe container in the freezer.

CHOCOLATE FROZEN "YOGURT":

1. Melt chocolate slowly in a mixing bowl over a double boiler. Remove bowl from heat, pour milk over chocolate and whisk until smooth. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer's instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

RASPBERRY FROZEN "YOGURT":

1. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer's instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

Nutrients per 1/3-cup serving: Calories: 140, Total Fat: 7 g, Sat. Fat: 0 g, Carbs: 15 g, Fiber: 3 g, Sugars: 10 g, Protein: 5 g, Sodium: 0 mg, Cholesterol: 0 mg

everyone and here's to finding your NorthStar...

Good Eatin' Friday!!!

Oh yea, TGIF!!! This weekend Ill be doing a Zumba class for a benefit, going to a cookout (dont worry Im only eating chx) and hmmmm OH YEA working out...

So in light of the cook out I was thinking about what I would eat if I could eat something yummy & low carb....AH HA! So my gift to you is a recipe that will be easy to take with you to a friends and will help you stay on track. Everyone wins!

Greek Spinach Dip

2 1/2 cups (serving size: 1/4 cup)

2 tablespoons olive oil

1/4 cup roughly chopped shallots

4 green onions, chopped

1 tablespoon minced garlic

12 ounces spinach leaves

1/2 teaspoon salt

1/2 teaspoon fresh lemon zest

2 teaspoons fresh lemon juice

1 cup Greek yogurt

2 tablespoons chopped fresh dill

Freshly ground black pepper

1. Heat oil in a large frying pan over high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
2. Using a slotted spoon, scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper.

Calories: 75

Fat: 2

Protein: 4

Good eatin' Saturday!!!

I hope that everyone had a great week and maybe even lost a few pounds :-) or maybe just tried to eat smarter and workout a little more. Ive started running again and let me tell you I can truly see the results. Normally I try to post a recipe for your you all on Fridays but yesterday was a busy day for me. We went to gym, met with our coach, had our re-feed meal, took my Sister back to my Mom, did a little shopping, and tried watching Little Fockers when we got home but after all that we were tired!

So today's recipe is Low Carb Tuna Cakes with a Light Honey Mustard. These are so amazing and you can pair them with any kind of side. You could do fresh sweet potato fries or some delicious succatash. Anything colorful would be great! Try these over the weekend because their easy to make and travel well for lunch at work.

Tuna Cakes

Makes 2 Cakes

1 Can Tuna packed in Water

5 Whole Wheat or Multi Grain Saltine Crackers 

1 Whole Egg

Salt and Pepper to Taste

1/4 Cup Olive Oil

1. Open Tuna with a can opener and drain.

2. Mix together Tuna, Crackers, and Egg in a bowl.

3. In a non-stick pan heat 1/4 cup of Olive Oil on Low/ Med heat. (Do not get the oil to hott)

4. Seperate your Tuna mixture into halves. Make 2 cakes by rolling the mixture in a ball and then pressing it out into a circle. You dont want the cake to thick in the middle because it wont cook evenly.

5. Once your oil is heated place the cakes in the pan. Cook on both sides for about 5-7 mins to golden brown.

6. Once brown then place your cakes on a place, drizzle with a tablespoon of Light Honey Mustard and ENJOY!!!

Calories: 230

Fat: 9

Carbs: 11

Protein: 29

Light Honey Mustard

2 Tbs of Light Kraft Mayo

1 Tbs Pure Honey

1 Tbs Brown Spicy Mustard

Mix all together in a small bowl. Serve.

Here's to finding your NorthStar......