Future Skinny Mom

I know, I know it has been a while since I have written, but I have a great excuse! Want to hear it? Well I will tell you…. It’s my kids they are time suckers, but the truth of the matter is that I am a dedicated mother and I allow my personal time to slip away if it benefits my children. Plus it is summer time and I am enjoying the warm heat before the cold winter is here before I know it!

Something that is new about me is that I am now a clean eater I am trying my best to cut a lot of the junk food out of my diet and I am also trying to make time to exercise and hopefully shed about 25lbs before the year is over. We shall see. So since it is recipe Tuesday I have a couple of new “clean eating” recipes one dinner and one dessert that I would like to share with all of you. I had it them other day and it was AMAZING. I hope all of you are able to try it and like it as much as my family and I did!


P.S. Feel free to comment below I would love to know how you like it if you try it!


Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa


  • Salsa
  • 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out
  • 2 serrano chiles, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup distilled white vinegar
  • 2 1/2 tablespoons packed light or dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons mustard seeds
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 cup extra-virgin olive oil
  • 2 firm-ripe avocados, cut into 3/4-in. chunks
  • Chicken
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken breast halves with bone and skin (2 1/2 lbs. total)


  1. 1. Make salsa: In a bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
  2. 2. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.
  3. 3. Make chicken: In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.
  4. 4. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Lift chicken from marinade (discard marinade) and grill chicken (cover gas grill), turning often to prevent scorching, until no longer pink in center, 15 to 20 minutes.
  5. 5. Transfer chicken to a platter and spoon salsa on top, saving half of liquid for another use (such as salad dressing).




And Then for Dessert:

Skinny Fudge Brownies

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 12 servings

Serving size: 1/12 of pan


  • 1 cup white flour or substitute with 1 cup whole wheat flour 
  • ½ cup unsweetened cocoa powder 
  • ½ tsp salt 
  • ½ tsp baking soda 
  • 1 tsp baking powder
  • ¼ cup sugar 
  • ¼ cup granulated Splenda 
  • ¼ cup brown sugar 
  • ⅓ cup 1% milk
  • 1 egg slightly beaten
  • 1 egg white slightly beaten
  • 1 cup unsweetened applesauce 
  • 1 tbsp M&Ms for topping


  1. Preheat oven to 350 degrees.  Lightly spray pan with non-stick cooking spray.  
  2. In a large bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder.  
  3. In a medium sized bowl, beat sugar, brown sugar, Splenda, milk, egg, egg white, and applesauce with a spoon until well mixed.  
  4. Stir wet mixture into dry mixture until blended.
  5. Spread mixture evenly into pan.  Carefully top mixture with M&Ms before placing in oven.
  6. Bake for 23-25 minutes until edges are brown and toothpick inserted in the center comes out clean.  

Nutrition Info and Tips

Per Serving (1/12th of pan):

Calories: 104

Fat: 1.3g

Carbohydrates: 24.3g

Fiber: 1.7g

Protein: 2.9g

Sugars: 13.4g

WWP: 3 points




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