Your Cravings Cured!

I asked my Jet Set Body members to tell me the things that they find themselves craving the most! From salty to sweet, the list was endless – so, I decided to create some recipes to help them satisfy their cravings, in a healthier way!

Craving Chips & Salsa?Chips and salsa

Solution: Kim’s Homemade Chips & Salsa

The Salsa
Servings:  6-8

5 Roma Tomatoes, cut into quarters
½ Sweet Onion, rough chopped
1 Orange, juiced
1 Lime, juiced
1 TBSP Kosher Salt
1 TBSP Garlic, minced
1 cup Fresh Cilantro
1-2 TBSP Crushed Red Pepper *optional

Add all of the ingredients into the food processor and pulse until the desired chunkiness.
Taste a sample and adjust the saltiness / spiciness of the salsa to taste.

The Chips
How to make healthy chips for your dips: Purchase whole grain, whole wheat or low cab tortillas. Cut them with a pizza cutter into 8-10 triangles. Bake the triangles on a cookie sheet at 400 for 4-6 minutes or until golden and crisp!


Craving Pizza?homer pizza
Solution: Flat Out Light Chicken & Veggie Pizza

This one EASY!

Buy Flat Out Light in any flavor, original, Italian herb, sun-dried tomato or garden spinach! It’s usually found in the deli section.

1. Preheat your oven to 400.
2. Lay flat out light flatbread on a cookie sheet. Add a light coating, about 1-2 TBSP of red sauce and spread over flatbread.
3. Top with cut veggies, chicken, lean ground beef and either a light sprinkling of mozzarella or Parmesan cheese.
4. Bake until bread is crisp and cheese is golden and melted, usually about 6-8 minutes.


Craving Chocolate?chocolate cravings

Solution: Dark Chocolate Covered Dried Fruit & Almonds Clusters

I love this one because you CAN make just ONE, which I suggest or else you may end up in TROUBLE!

Serving: 1

1 square 70-85% Dark Chocolate
1 TBSP Dried Cranberries or Blueberries
3 Almonds, unsalted or raw
1/2 tsp Agave or Raw Honey

1. In a microwave safe cup, melt the dark chocolate, about 15-20 seconds.
2. Mix in dried berries, almonds and agave and stir to coat.
3. Place on a small piece of wax paper in one cluster in refrigerator until hard, usually about 10-20 minutes.

Craving Ice Cream?
Solution: Arctic Zero

What’s so different about Arctic Zero? Simple! It’s like a yummy frozen protein shake made with all-natural ingredients! And truly GUILT free! Check out the comparison between Arctic Zero and Soy Dream Ice Cream!


something Salty or Crunchy?
Solution: Spice-Baked Chickpeas

1 1/2 cups Chickpeas, canned, drained and rinsed
1/4 tsp Cumin
1/8 tsp Red Cayenne Pepper
1/4 tsp Sea Salt (optional)

1. Preheat oven to 400F.
2. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer.
3. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.

Craving Pasta?Sweet-Potato-Gnocchi

Solution: Kim’s Sweet Potato Gnocchi

Now this one you’ll want to make for friends and family!!! Best way to portion is to grilled some chicken breasts and have this as a well-portioned side item!
Servings: 4-6

1lb Sweet Potatoes
1/3 cup Low-Fat Ricotta Cheese
1 tsp Kosher Salt
1 tsp Cinnamon
¼ tsp Black Pepper
1 cup Non-Bleached All Purpose Flour

¼ cup Vegan Butter
8 Fresh Sage Leaves
¼ cup Hazelnuts
1 tsp Nutmeg
1 tsp Cinnamon
1 TBSP Maple Syrup
(or Sugar Free Maple Syrup)

1. Heat oven to 375 degrees. Line a cookie sheet with parchment paper and lay the hazelnuts on the parchment paper. Bake hazelnuts for 5-8 minutes. Set aside in a small bowl.
2. Pierce sweet potatoes multiple times with a fork. Put in microwave individually and cook for 3-6 minutes, depending on the size of the potato, and until very soft throughout.
3. Once all potatoes are cooked and slightly cooled, scoop out the flesh of each potato and put in a medium bowl. Mash the sweet potatoes until most lumps are gone.
4. To the potatoes, add the low-fat ricotta cheese, salt, cinnamon, and pepper. Blend until well mixed. Add the flour, ¼ cup at a time until a soft, barely sticky dough forms. The goal is to use as little flour as possible to reduce the stickiness of the dough.
5. Line a cookie sheet with parchment paper and a light coat of flour. Also, lightly flour a work surface. Place the dough in a ball on the work surface. Divide the dough into three equal balls. Roll each ball into a 1” wide rope with your hands. Cut each rope into 1” pieces. Take a fork and roll the gnocchi with the tines to create a slightly curled gnocchi. Transfer the gnocchi to your cookie sheet as you make them so they don’t begin to stick.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 5-7 minutes. They should stay firm. It’s easiest to use a straining spoon to put the gnocchi into and out of the water.

To make the sauce: Heat a medium skillet to medium, add the nutmeg alone, stirring frequently for about 1 minute. Then add the vegan butter. Once it’s melted add the sage leaves. Once the butter sauce begins to turn brown, turn off the heat and add the maple syrup, cinnamon and toasted hazelnuts. Carefully add the gnocchi to the butter sauce and toss to coat evenly.


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