LTL Live the Lifestyle Weight Management & Coaching

IF YOU MISSED THIS TALK LAST MONTH, DO NOT MISS OUT!! IT'S BACK BY REQUEST!! ANOTHER GLP1 ZOOM!!

Let’s Talk About GLP-1 — Naturally! Needle-free!!
We are proud to collaborate with these amazing trainers in wellness for a powerful conversation about natural ways to support GLP-1, metabolism, and sustainable weight management.
Join us July 22nd at 7:30PM EST on Zoom as we break down the science, bust myths, and share real solutions from real professionals.
If you’ve been curious about GLP-1s, but want a more natural path to better health—this is for you.
Let’s shift the narrative—from prescriptions to possibility.
Comment below and I will send you the link to attend

🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕

PIZZA!! Cauliflower Crust!
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Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (low-fat)
1 egg, beaten
1 tsp dried oregano
2 cloves minced garlic
1/4 tsp garlic salt

Pizza sauce (~1/4 cup)
Shredded cheese (~1/3 cup)
Additional toppings of your choice
Note - toppings need to be precooked since you are only broiling for a few minutes.
I used:
Green pepper
Mushrooms
Onion
Spinach


Directions
▪ To "rice" the cauliflower: remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). I used a cheese grater and it worked fine!

▪ Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes, stirring halfway. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

▪ One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
▪ Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

▪ In a medium bowl, stir together 1-cup cauliflower, egg and mozzarella.

▪ Add oregano, minced garlic and garlic salt, and stir.

▪ Transfer to the cookie sheet, and using your hands, pat out into a 9" round. (I did an 8" round and found it worked really well for me - I think 9" might be too thin. But that's going to be a personal preference. Mind you, during cooking my 8" round probably grew to a 9" round on it's own.)

▪ Brush with extra virgin olive oil to make the crust crispy.

▪ Bake crusts for 15 minutes or until desired crispiness

▪ Add sauce, cheese, and other desired ingredients (You won’t need to much cheese since there is a lot in the crust!!).

▪ Broil approximately 3-4 minutes or until cheese is melted.

❤️❤️❤️
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Banana, Raspberry, & Vanilla Chia Pudding

Ingredients:

½ Banana 🍌
1/3 Cup Raspberries (Extra for garnish)
1 TBSP Chia Seeds
5.5 oz container Plain, Zero Fat Greek Yogurt
3 TBSP Vanilla Nutrition (it’s not just a protein shake) Shake Mix
(Contact Your LTL Coach!)


Directions:
1. Smash banana 🍌 and raspberries in bowl until baby food consistency.
2. Stir in chia seeds, nutrition shake mix, and yogurt.
3. Enjoy!!

If YOU could eat only ONE fruit for the rest of the year which fruit would it be?

LTL Live the Lifestyle Weight Management & Coaching ❤️

It's National Winnie-the-Pooh Day! We could ALL take a little advice from the bear!

"You're braver than you believe, stronger than you seem, and smarter than you think."

PIZZA 🍕🍕🍕🍕!!!! Who wants PIZZA?!?!

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (low-fat)
1 egg, beaten
1 tsp dried oregano
2 cloves minced garlic
1/4 tsp garlic salt

Pizza sauce (~1/4 cup)
Shredded cheese (~1/3 cup)
Additional toppings of your choice
Note - toppings need to be precooked since you are only broiling for a few minutes.
I used:
Green pepper
Mushrooms
Onion
Spinach


Directions
▪ To "rice" the cauliflower: remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). I used a cheese grater and it worked fine!

▪ Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes, stirring halfway. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

▪ One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
▪ Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.

▪ In a medium bowl, stir together 1-cup cauliflower, egg and mozzarella.

▪ Add oregano, minced garlic and garlic salt, and stir.

▪ Transfer to the cookie sheet, and using your hands, pat out into a 9" round. (I did an 8" round and found it worked really well for me - I think 9" might be too thin. But that's going to be a personal preference. Mind you, during cooking my 8" round probably grew to a 9" round on it's own.)

▪ Brush with extra virgin olive oil to make the crust crispy.

▪ Bake crusts for 15 minutes or until desired crispiness

▪ Add sauce, cheese, and other desired ingredients (You won’t need to much cheese since there is a lot in the crust!!).

▪ Broil approximately 3-4 minutes or until cheese is melted.

For a healthier weekend …..

🚨6 Tips For A Healthy Holiday 🚨

Remember the holidays are about friends & family! Spending times & making memories with the ones we love!

NO GUILT Chocolate Chip Cookies 🍪

NO flour NO sugar!!!! (share to save to YOUR wall)

Ingredients:
2 eggs
2 scoops of Nutrition Shake - Vanilla
1/2 cup organic Peanut Butter
1/2 cup almond butter
1/2 tsp baking soda
Dark 80% cacao chocolate chips

Directions:
Mix all ingredients together in a large bowl
Form into cookie shape then add chocolate chips on top if you wish. Bake for 8 minutes at 350 F degrees

❤️❤️❤️
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Parmesan-Mustard Roasted Cauliflower!!!

Phase II

2 large heads cauliflower
2 TBS minced garlic
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Fresh Lemon wedges

Directions:

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.

Whisk together the oil, garlic, 3 tablespoons of mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, squeeze fresh lemon juice on wedges and sprinkle with any extra Parmesan mixture

You ate the turkey 🦃, the dressing, the pumpkin 🎃 pie 🥧 & rolls 🥖 now it’s the Christmas 🎄 candy 🍭 & cookies 🍪 but no worries! LTL Live the Lifestyle Weight Management & Coaching has your back!

Don’t delay! Don’t wait! Get enrolled in the January ALL online health & weight management class!