Herbed Pita Chips Recipe

Herbed Pita Chips Recipe


Whole wheat pita chips: 5
• Olive oil: 1/4
• Minced garlic: 2 cloves
• Mediterranean seasoning : 1/2 tablespoon
• Italian seasoning : 1/2 tablespoon cur

Cooking steps:
  1. Depending on how large you want your chip cut into wedges. Lay the rough side on a cookie sheet.
    2. Heat oil garlic and all the seasonings in a sauce pan. Brush the pita wedges with the seasoned oil.
    3. Broil on low make sure you watch them
Overnight Chocolate Chia Seed Pudding with Berries

Overnight Chocolate Chia Seed Pudding with Berries

  • 1 1/2 cups (360 ml) Almond Breeze Almond Milk Original Unsweetened
  • 1/3 cup (63 g) chia seeds
  • 1/4 cup (24 g) cacao or unsweetened cocoa powder
  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • optional: 1/2 tsp vanilla extract
  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If you’re not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  3. Let rest, covered in the fridge overnight for at least 3-5 hours (or until it’s achieved a pudding-like consistency).
  4. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
  5. Keep leftovers covered in the fridge for 2-3 days, though it’s best when fresh.

Compliments of JW Marriott Phoenix Desert Ridge, as seen on Celebrity Sweat with Eric the Trainer April 16, 2016

As seen on Spike TV – Barnhouse Nashville Tuna Tataki

As seen on Spike TV – Barnhouse Nashville Tuna Tataki


4-5oz tuna steak, sashimi grade ahi is ideal
1-2oz manzano bananas 
.5 oz shaved coconut chips
1-2oz black radish, sliced as chips
.5 tsp fresh ginger
.5 tsp fresh basil
1 Haas avocado, cubed 
2 Tbsp toasted sesame oil, 
.5 tsp fresh squeezed lime 
.5 tsp minced garlic
Fresh Cowhorn or Serrano for heat
Chinese five spice
Coconut oil spray
Prep: 5 min
Cook: 10 min
Enjoy: anytime minutes


Coat lightly the tuna steaks with 1Tbsp toasted sesame oil.

Salt and pepper to taste. Roast radish chips and shaved coconut on coconut oil coated baking sheet @350 for 7-10 minutes.

Coat generously with Chinese five spice.

Cube avocado and banana.

Mince hot pepper if you like it that way.

Grate ginger or finely chop, the juicier the better.

Muddle and chop basil.

Heat remaining Tbsp of oil on medium high in sauté pan.

With tongs, sear each side of tuna till color change, approx 20 seconds depending on heat source.

Immediately remove and cut into .5 inch slices or cube if desired for texture.

Toss all healthy ingredients with lime juice.

Chopsticks optional. 

Alternate: serve slightly chilled.

Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

  • ¼ cup (60 mL) split red lentils
  • ½ cup (125 mL) butter, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 1 large egg
  • 1 lemon, finely grated zest plus juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¾ tsp (1 mL) salt
  • 1/3 cup (75 mL) poppy seeds
  • Lemon Drizzle
  • ½ cup (125 mL) confectioner’s sugar
  • 1 Tbsp (15 mL) cream
  • 2 tsp (10 mL) lemon juice

1. Preheat the oven to 350°F (180°C).

2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.

3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.

4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.

5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.

6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.


18 servings

Reposted with permission from American Culinary Federation with credit to Canadian Lentils

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

  • ¾ cup sweet sorghum flour
  • ¾ cup brown rice flour
  • 1 t. baking soda
  • ½ t. xanthan gum
  • ¼ t. guar gum
  • ¼ t. salt
  •  large ripe bananas, mashed
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 t. vanilla
  • ½ cup semisweet chocolate chips

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

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