Cloud Bread

I’d heard about cloud bread {I also just found out it’s called revolution bread}, but honestly, it seemed like too much work for what it was. I love to cook and I love good food, but I also like recipes to be pretty easy. You will need a KitchenAid or hand mixer for this one {unless you’re cool with whipping egg whites by hand}, but my verdict: it’s more than worth it!

That’s the hard part. The easy part? The ingredients list is super simple.


  • 3 T of light herbed cream cheese {3 condiments}
  • 3 Eggs {1 Lean}
  • 1/4 tsp of cream of tartar {.5 condiment}
  • 1/4 tsp of salt {1 condiment}
  • Everything Bagel spice {1 condiment}

One note: I used herbed cream cheese and love it. For a sweet cloud bread option {suggested by Sandy of Sandy’s Kitchen Adventures when we chatted about this last weekend}, use plain cream cheese and you can then top it after it’s baked with a cream cheese icing. If you want the option to go either way, definitely use plain cream cheese.

Entire batch yields 6 sandwiches {1 top, 1 bottom}. One serving equals TWO sandwiches, which equals 1/3 Lean & 2 condiments.


  1. Start with room temperature eggs
  2. Preheat your oven to 300 degrees
  3. Separate the egg yolks and egg whites
  4. Add cream of tartar and salt to egg whites and whip to very stiff peaks
  5. Combine the cream cheese and egg yolks until perfectly smooth
  6. Once egg whites are ready, delicately fold the egg yolk mixture into the egg whites until combined
  7. Line two pans with parchment and spoon out 12 equal dollops and flatten to 1/2-3/4 inches tall with the back of a spoon, keeping each dollop approximately 5 inches apart {You’ll see that I have a special “muffin top” pan, which worked beautifully for this. It is NOT necessary. A simple pan with parchment will do.}
  8. Sprinkle everything bagel spice on half of the tops
  9. Bake for 30 minutes until golden brown
  10. Allow tops to completely cool before you touch them or try to remove them from the pan. They are extremely flaky and need to firm up.

Tops can be stored in an airtight container in the fridge for 2-3 days {if they last that long.}

Broccoli Cheddar Soup

I don’t know about you, but sometimes I just really crave a good, hearty soup. And trust me, this one is SUPER hearty. In fact, it’s almost more like the consistency of chili in terms of thickness, although it’s mostly blended, so it’s not chunky like chili.

In fact, this would also make a great thick sauce to dress some proteins like chicken or a white fish. However, if you want it closer to soup consistency, just add an extra cup of unsweetened almond milk to thin it out. Each additional cup adds one condiment to the entire batch.

One thing you’ll learn about the way I cook is that I measure everything in grams. I don’t like using measuring cups as I find them to be less accurate. Plus, it’s easier to clean up when I use bowls and my scale (you can zero out after each ingredient and often put everything in one bowl, if a recipe works out that way). So for most recipes, I’ll include the gram weight as well. Feel free to do whichever works best for you. 🙂


  • 3 cups of Broccoli {6 greens}
  • 248g or 1 cup part-skim ricotta cheese (2-3 grams fat/oz.) {1 Lean}
  • 112g or 1 cup fat free shredded cheddar cheese {1 Lean}
  • 16 oz. (2 cups) of unsweetened almond milk {2 condiments}
  • 1 tsp chopped garlic {1 condiment}
  • Salt & pepper to taste {optional condiment}

Entire batch yields 2 servings. Each serving equals 1 Lean & 3 Greens, plus 1.5 condiments.


  1. Cut florets from one head of broccoli, removing all stems, and chop
  2. In a deep pot, add a little cooking spray and warm the garlic (watch the heat so you don’t burn the garlic)
  3. Add in the chopped broccoli {does anybody else hear Dana Carvey singing? lol}
  4. Stir the broccoli for a few minutes until lightly cooked
  5. Add the almond milk and bring to a slow boil
  6. Add the ricotta and mix until well combined
  7. Use a hand blender until smooth, leaving a few pieces of broccoli in tact
  8. Add the shredded cheddar and mix until well combined
  9. Taste and add salt and pepper, if desired
  10. Separate into two or four servings

Smashed Potato Bagel Hack

In the mood for a bagel? I’d seen this hack a bunch of times, but totally got it wrong the first time—I made it per the packet instructions and the batter was too thin. So, to get a solid “bagel” you add two tablespoons of egg whites and a pinch of baking powder per smashed potato packet. I made two packets at a time and added an extra tablespoon of water. It was just too thick otherwise. I then sprayed Pam into my silicone donut mold and sprinkled a little everything bagel seasoning at the bottom. That way, you get seasoning on all sides. I placed the mixture inside two molds and then topped with a bit more bagel seasoning.

Bake in an oven for 12-15 minutes at 350. Then, remove, slice and either air fry for a few minutes or pop into a toaster to get it super crispy. Top with whatever you’d like—just be sure to account for it from your daily allotted leans/greens/fats/condiments.

Enjoy! 🥯🥯🥯

Mini Crock Pot: a worthy addition to your kitchen

You know the saying, “Mom’s always right”? Well, in honor of Mother’s Day, I’m sharing this recipe that came about because of my mom.

My parents started Optavia in January and are rocking it SO hard! I can’t even tell you how happy I am about that!!! A few months ago, my mom saw a post in the FB group about the Mini Crock Pot. Since I always pulverized my pastas/soups and turned them into muffins or wafffles, it wasn’t even a consideration for me to buy one. Well, she kept telling me how awesome they were in the Crock Pot, so I broke down and bought one. The results? AMAZING.

Of course, I always add a twist, so I combined the pasta fueling with spaghetti squash. Here’s how I did it:

For two fuelings {you can make up to four at the same time in the mini Crock Pot}:

1. Add two packets of Spinach Pesto Mac {or any pasta you like} to the crock pot
2. Add 1C of water {4 oz per fueling ~ same as packet instructions}
3. Mix well
4. Plug Crock Pot in and cook for one hour and fifteen minutes 
5. A few minutes before that’s ready, add 1.5C cooked spaghetti squash to a pan and heat up
6. Add pasta to pan and cook until the remaining liquid/consistency is to your liking
7. Split into two fuelings and enjoy!

PS. The cheese on top is NOT necessary. It just makes for a prettier picture. 🙂 PPS. Link to the mini Crock Pot in my bio.

NOTE: if you just want to eat the pasta as-is and NOT add it to a pan with spaghetti squash, leave it to cook for an additional 15 minutes so more of the liquid absorbs.