A southern girl's cooking on a skinny girl's lifestyle


February 2014

Lettuce Wraps with Cilantro Avocado Dressing

I am SO sorry it’s taken me this long to update this thing!  We are in the process of moving so I haven’t cooked in FOREVER.  However, my sweet mother in law made this tonight and before I even took a bite I decided it needed to be shared.  So, here it is!

  • cooking oil (grapeseed, safflower, sunflower)
  • 1 red bell pepper, minced
  • 1/4 scallions, minced
  • 12 oz of turkey breast or tenderloin, chopped (or chicken)
  • 2/3 cup frozen corn
  • 1/2 cup black beans
  • 1/2 cup frozen spinach, thawed and drained
  • 1-2 fresh jalapenos, diced
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t sea salt
  • lettuce leaves (she used the living lettuce leaves and they were awesome)
  1. Heat the oil in a skillet.  Add bell pepper and scallions, and saute until tender.
  2. Add everything else except the lettuce leaves (obviously). Cook for a few minutes, until heated through. Serve on lettuce leaves, topped with the cilantro avocado dressing:
  • 3/4 cup low fat buttermilk
  • 1 jalapeno, diced
  • 1/4 cup fresh cilantro
  • 1 avocado
  • 1 clove garlic
  • 2 T chopped scallions
  • juice of 1 lime
  • 1/8 t cumin
  •  1/4 t pepper
  • 1/2 t sea salt

Combine all of the ingredients in a blender and blend until smooth.


Blueberry Muffin Mug Cake

I’ve always been a huge fan of blueberry muffins, but the whole 4 million calories per muffin and 2 million grams of sugar was kind of a turn off. SO, that’s how this bad boy came about.
Take 1 vanilla AdvoCare Meal Replacement Shake packet, dump in a mug and add enough almond milk to make it a cake batter consistency. Add a handful of blueberries and pop in the microwave for 1.5-2 mins.


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