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Bodeci Recipe's Archive

Savory Zucchini Muffins
172 cal. each.
cooking spray
2 1/2 whole wheat flour
2 Tblsp. Baking soda
1/2 tsp. salt (or to taste)
2 large eggs (organic, free range if possible)
1/4 c. virgin olive oil
1 large organic zucchini (about two cups) shredded
1 medium onion, diced
1 cup shredded cheese (I used light mozzarella, but tastes best with sharp cheddar or Parmesan)
1/2 tsp. dill weed
1/2 tsp. celery seed

Pre-heat oven to 350 and spray 2 muffin pans (6 muffins per pan).  Sift together dry ingredients in one bowl.  In another, mix the eggs and olive oil until blended then add the last 5 ingredients and mix well. Measure out batter into pans and bake for 30 minutes or until, when inserted, a toothpick comes out clean.  Place them on a cooling rack for at least 15 minutes to cool.  Makes 12 muffins.  

Bodeci Summer Tacos
Approx. 240 cal. each

sliced turkey
shredded mozzarella 
corn tortillas
Ranch dressing
hot sauce 
dill pickles (optional)

Spray medium sized skillet with olive oil spray then place on medium-high heat until a drop of water would sizzle.  Place one tortilla in the skillet and heat for about 30 seconds (or less) then turn.  Reduce heat by 1/3 then spread a small handful of cheese on tortilla then a slice of turkey.  Cover for about a minute to 90 seconds until cheese melts then top with a few thin slices of avocado, a drizzle of the Ranch and a few drops of the hot sauce. Serve hot and garnish with sliced dill pickles if you'd like!  (I prefer a mixed greens concoction atop the taco.)  Enjoy!  

a f i t n e s s l i f e s t y l e
Negative Calorie Soup

Serves: Makes approximately 15 one cup servings
Calories per serving: 37

2 cans of chicken broth
2 cans of ready-cut tomatoes
Veggies, any or all you desire: 3 carrots, a bunch of chard, 3 celery ribs, 3 cloves garlic, 2 onions, a small bunch of parsley, 2 medium rutabagas, 3 medium zucchini, ½ head of cabbage, 1 bell pepper, 2 cups mushrooms, 1 bunch green beans, 1 leek, 1 bunch broccoli

Put chicken broth and tomatoes in a large soup pot and begin heating on high while prepping veggies. Chop veggies fairly fine in Cuisinart and toss in the broth. Slice a large handful of green beans, 1 whole leek, a bunch of broccoli, mushrooms, and/or any other low calorie veggie and put into pot. Season with salt and pepper and Italian seasonings to taste. Bring the entire pot to boiling, adding water to the consistency that you like. Turn down heat and simmer

for approximately 30 minutes. Let soup cool before putting into storage containers and refrigerate for future.

a f i t n e s s l i f e s t y l e

My Fav! “Fristada”
Approx. 230 cal.
1 Tbsp. chopped onion
¼ cup chopped red bell pepper
½ cup other vegetables (zucchini, mushrooms, spinach)
1 egg
2 Tbsp. shredded Monterey Jack cheese
1 corn tortilla
2 Tbsp. tomato basil hummus
A dab of salsa or low fat sour cream or guacamole

In an olive oil sprayed and heated skillet, brown and sauté 1 Tbsp. chopped onion, ¼ cup chopped red bell pepper, and approx. ½ cup of other vegetables. In a bowl, scramble 1 egg with 1 tsp. water and pour on top of vegetable mixture. Turn skillet to spread egg evenly. Add 2 Tbsp. shredded Monterey Jack cheese, season to taste, and cover. Spread 1 corn tortilla with 2 Tbsp. tomato basil hummus. Place tortilla on top of egg, hummus side down, cover, and let

cook on low for about 1 minute. Turn entire fristada over to heat corn tortilla side. Serve with a dab of salsa, or low fat sour cream, or guacamole.

Bodeci breakfast sandwich

cooking spray
1 slice canadian bacon
1 medium egg
1/2 slice favorite cheese
2 slices Alvarado street essential flax bread or other light whole grain bread

Spray a small skillet with spray and heat to medium high.  Add the bacon and score edges, brown on both sides.  Crack whole egg, turn heat to medium low and cover to cook.  Toast bread.  Add half slice of cheese by tearing into smaller pieces then cover to finish cooking and melting the cheese.  Top the egg mixture onto toast, top with other slice and enjoy!  I add a few drops of red pepper sauce and occasionally a spread of my homemade jam.