L.A. Wrap Life

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Why drink infused waters? 1. Green tea, mint, and lime - For fat burning, digestion, headaches, congestion and breath freshener. 2. Strawberry and kiwi - For cardiovascular health, immune system protection, blood sugar regulation, digestion.... 3. Cucumber, lime, and lemon - For water weight management, bloating, appetite control, hydration, digestion 4. Lemon, lime, and orange - For digestion vitamin C, immune defense, heartburn, (Drink this one at room temperature) Infused waters are good for detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking

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BRUSSELS SPROUT, SWEET POTATO, AND CHORIZO HASH What You'll Need: 1 large (or 2 small) sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil, divided 1 small link (about 3 oz) chorizo, cut into 1/4 inch cubes 1 small yellow onion, finely diced 3 large cloves garlic, finely minced 15 large brussels sprouts, trimmed and sliced into thin shreds 10 roasted chestnuts, crumbled 1/2 cup (or about 3-4 oz.) goat cheese, crumbled 4 eggs, fried (sunny side up) Salt ...and pepper, to taste *Note: Brussels sprouts should be stemmed and the outer layer of leaves should be removed. What to Do: Preheat oven to 425 degrees. Place diced sweet potato in a bowl with 1 tablespoon of the olive oil and 1/2 tsp salt. Stir to coat sweet potato evenly with oil and salt. Place on a baking sheet and roast for 30-35 minutes (flipping once with a spatula halfway through) until tender all the way through and crispy on the outside. Set aside. Meanwhile, heat remaining 1 tablespoon of olive oil in a large saute pan over medium heat. Add diced chorizo and cook for 5 minutes, stirring occasionally. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook for two minutes longer, then add shredded brussels sprouts and crumbled chesnuts, and cook for 8-10 minutes, stirring occasionally, until brussels sprouts have softened and begun to turn golden. Remove from heat and toss with roasted sweet potatoes. Divide the hash between four plates, and sprinkle each with goat cheese. Top with a fried egg, and eat while hot.

BANANA AND CREAM CHEESE STUFFED FRENCH TOAST Serves: 1 What You'll Need:... 2 slices whole wheat or multi-grain bread a banana 1-2 tablespoons low-fat cream cheese 1 tablespoon toasted almonds, chopped (optional) tablespoon honey Cinnamon (Optional: Nutmeg) 1 large organic egg 2 tablespoons 1% milk 1 teaspoon vanilla extract Cooking spray What to Do: Spread -1 tbsp of cream cheese on each slice of bread. Slice the banana lengthwise into 4-5 thin strips and layer banana over the cream cheese. On the other slice of bread, sprinkle toasted almonds, nutmeg, cinnamon, and honey. Place one piece of bread over the other making a sandwich. Whisk egg, milk and vanilla in a shallow dish. Place the sandwich in egg mixture; flipping over to make sure each side is coated in egg. Sauté on low to medium heat in a nonstick skillet coated with cooking spray until golden brown. Top with blueberries and powdered sugar, and enjoy

BREAKFAST POLENTA WITH HONEYED-YOGURT What You'll Need: 2 cups water... 2 cups skim milk 1/4 teaspoon salt 1 cup instant or quick-cooking polenta 1 1/2 cups plain Greek yogurt 1/4 cup honey 1 cup fresh raspberries (or other berries of your choice) What to Do: Cook the polenta: Bring the water, milk, and salt to a gentle boil over medium heat in a large saucepan. Pour in the polenta in a thin stream, continuously whisking. Decrease the heat to maintain a gentle simmer and whisk polenta until it thickens, 2-5 minutes. Turn off heat, cover, and let sit for 5 minutes. Mix together the honey and yogurt. Spoon the hot polenta into a bowl and top with a portion of the yogurt and a handful of raspberries. Drizzle with a little extra honey if you like!

Gluten-Free Cheesy Veggie "Pasta" Bake INGREDIENTS 1 whole spaghetti squash... 2 tablespoons olive oil 1 red pepper, diced 1 zucchini, diced 1 carrot, shredded 2 cloves garlic, minced 1 tomato, diced 16 ounces tomato sauce 4 ounces shredded mozzarella cheese 1/4 cup shredded Parmesan DIRECTIONS Preheat oven to 350 degrees. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly. Allow to cool for five minutes, serve, and enjoy!

Creamy Zucchini Boats INGREDIENTS 3 zucchinis... 1 cup tightly packed basil leaves 1 clove minced garlic (or half teaspoon garlic powder) 1/4 cup grated carrot 1/2 cup (4 oz.) fat-free ricotta cheese 1/8 cup shredded Parmesan cheese Juice from half a lemon 1/4 teaspoon salt 1/4 teaspoon black pepper DIRECTIONS Preheat the oven to 450 F. Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total. With a spoon or paring knife, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet. To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, lemon juice, salt and pepper. Mix it thoroughly. Fill each boat with the creamy mixture. Bake for 30 to 40 minutes, or until the zucchini is tender. Serve warm and enjoy.

Cauliflower Crust Pizza Low-Carb Cauliflower Crust Pizza Recipe INGREDIENTS... Nonstick spray 2 1/2 cups cauliflower, grated (about 1/2 a large head) 1 large egg, lightly beaten 1 1/4 cups shredded part-skim mozzarella cheese 2 tablespoons grated Parmesan cheese Kosher salt and freshly ground black pepper 1/4 cup tomato sauce 1 cup grape tomatoes, sliced in half 2 cloves garlic, sliced 1/4 teaspoon crushed red pepper flakes Fresh basil leaves, optional DIRECTIONS Line a rimmed baking sheet with parchment paper, and preheat oven to 425F. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

NGREDIENTS 2 tablespoons extra-virgin olive oil 2 large leeks, white and light green parts thinly sliced and rinsed 4 cups chopped cauliflower florets (from 1 medium head)... 2 1/2 cups low-fat milk, divided 2 cups water 1 bay leaf 1 teaspoon salt 1/2 teaspoon white or black pepper 3 tablespoons all-purpose flour 1 1/2 cups shredded extra-sharp cheddar cheese 1 tablespoon lemon juice DIRECTIONS Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes. Add cauliflower, two cups milk, water, bay leaf, and salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover, and cook, stirring occasionally, until the cauliflower is soft, about eight minutes. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more. Remove from the heat. Stir in cheese and lemon juice. Serves six