live B.I.G. with Ruth

Let's talk about salads! There is a common misconception that if you eat a salad, especially when dining out, you are automatically eating "healthy". But that isn't always the case! When you consider the creamy dressings, croutons, piles of cheese, greasy bacon bits, you end up with a salad that can easily equate the same calorie and fat amount as a cheeseburger. A few suggestions: 1) Skip the creamy dressing (ranch, blue cheese, ceasar - just say no!) and use a balsamic vina

If you have amazing sweet corn like we do in #Raleigh, you may not need to do anything to your corn to make it delicious. But for the rest of the world, here you go! I didn't use any measuring utensils for this, it's all based on "guestimation". 😊#ihatedishes Corn on the cob Extra virgin olive oil (maybe 1-2 TBSP) Crushed red peppers Italian seasoning blend Sea salt Minced garlic Parmesean cheese Throw all the ingredients except corn into a baking dish and stir. Mix

I think I'm going to have a little caramelized Kale for dinner! Here's how I make it! -Heat a few tablespoons of Balsamic Vinegar in a large skillet. -Add chopped Kale, onions, & mushrooms. -Cook until tender. -Add 1/4 cup if Feta cheese and cook for a few more minutes. ENJOY!! #Vegetables #Kale #21DayFix #Lunch #Salad #Dinner #CleanEating #Recipes

Spicy Spaghetti Squash Boat recipe that we made last night. One of my fabulous Fixers posted a similar recipe (originally from Whole Foods) in my last Challenge Group and I FINALLY got around to making it (it’s been a busy month!). I put a little spin on it by throwing in some chicken, garlic, cheese, and a little extra seasoning. If you are a vegetarian, you can omit the chicken and it’s still a great dish! Ingredients: 1 medium spaghetti squash, halved lengthwise and seeded

This is a Ruth Shrauner original! WHAT?! But if you don’t like it, I’m going to pretend like I didn’t make it up… I thought it was pretty tasty though! Cheesy Mushroom Mountains Yield: 2 servings Ingredients: 2 large portabella mushrooms caps OR green peppers (I did mushrooms but I think GP would be better) 1 large chicken breast ⅓ cup mozzarella cheese ⅓ cup cheddar cheese ¼-⅓ cup of greek yogurt ¼-½ cup of diced onions ¼-½ cup of diced yellow peppers 1 jalapeno, diced 1or 2

I call it Imitation Greek Pasta Salad (I love real greek pasta salad!). This is one of Ben's FAVORITE side dishes. He LOVES it and always asks me to make it. I like it because it doesn't feel like I'm eating veggies, I'm tricked into thinking it is pasta... So here is the recipe: Ingredients: 1 spaghetti squash, halved lengthwise and seeded 4 to 6 tablespoons extra virgin olive oil (I actually used an all natural Greek salad dressing I got from Aldi's. It is low cal, low fat,

Ummm, yum, yum!!! I can't take any credit for this recipe, it's straight from the new Extreme program! Benji made it for us last nigaht and it was (already gone!) SOOO GOOOD! Butternut Squash and Beef Stew 1 tsp. olive oil 1 1/2 lbs raw lean beef stew meat, boneless, cut into 2-inch cubes 1 medium onion, chopped 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 4 cloves garlic 2 medium tomatoes, chopped 1 cup low-sodium organic beef broth 1 bay leaf 1 tsp. sea salt

Looking for a healthy recipe? Look no further! Check out this tropical stir fry! It’s pretty easy, very healthy, and it’s scrumptious if I do say so myself! You pretty much just throw everything (except the rice/ cilantro) into a wok and saute until tender, then throw your rice/ cilantro and saute for a few more minutes. But.. for the sake of complicating things I wrote out step by step directions for you. You are welcome ;) Tropical Shrimp Stir Fry Ingredients: 1 lb cooked s