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BIM Admin

Being that I am a native of Philadelphia, I love my cheese stakes, but I do not eat meat.

I make them with Portabella mushrooms.

2 medium Portabella mushroom caps will make one serving.

1. Clean the inside of the mushrooms with a spoon and wash.

2. Cut mushrooms into medium slices.

3. Chop some onions up and hot peppers if you want.

4. Saute onions and peppers in olive oil until they are soft or caramelized.

5. Add the mushrooms and cover until the mushrooms are soft somewhat firm.

For the sauce you can use a stir fry sauce like Korean Teriyaki stir fry sauce.

If you want a real spicy sauce use Szechuan Spicy stir fry.  House of Tsang makes the best stir fry sauce.

Use what every type of roll you want and low fat cheese.


Submitted by Suzanne


I do not believe in diets, I believe in eating clean all the time! Although it is completely normal for cravings to fade away after a few months of beginning this lifestyle, it is nice to have a treat once in a while-- a healthy treat! For breakfast, I normally have egg whites with spinach, but on rare occassions I am craving something different, something sweet! I came up with a recipe that resembles the texture, consistency, and taste of a pancake... But includes all natural, healthy ingredients.



  • 1 scoop of Protein Powder. Note: I have found that different brands of protein powders produce different texture "pancakes." Three I have found the work very well, in my opinon, are as follows:

1) Jay Robb Whey Protein ~ Vanilla

 2) SunWarrior Warrior Blend/Raw Protein plant-based ~ Vanilla

 3) Rainbow Light's ThinBerry Opti-Curb ~ Cinnamon Twist

  • 3 egg whites (you may add one more egg white if you want your pancake to have a more water-y texture)
  • 1 or 2 tablespoons of dry steel-cut oats
  • 1/8-1/4 cup of cottage cheese
  • 1/2 of a medium sized banana
  • A splash of almond milk for some healthy fat
  • And now! For the key ingredient... KALE! Simply put in a few leaves, you will not even taste them at all. If you do not have kale, use a handful of spinach.
  1. Put the protein powder, the egg whites, the oats, the banana, the almond milk if desired, AND the kale into a high speed blender. (I use the Vitamix)
  2. Blend until it forms a batter-like consistancy.
  3. Have a heated pan ready and waiting! Pour your desired amount into the pan.
  4. Watch it carefully, and flip it when it begins to bubble.
  5. You may top your protein pancakes with blueberries, strawberries, or even slices of the leftover banana!
  6. If you want to get a little more creative, add some raw almond butter, honey, or agave nectar!
This recipe is delicious and completely guilt free!
Don't go on a fad diet- just change your lifestyle to eating clean- you can still enjoy your food and make it fun and creative! :)
I really hope everyone enjoys this! Feel free to alter the recipe however you like. This is what I found works best, but you may omit the cottage cheese if you are allergic to dairy, etc.
Enjoy! Smile
Submitted by Knoph

I adapted this recipe from my Italian Mother-In-Law. Don't be intimidated by all the ingredients, it's actually quite easy because it all goes directly into the slow cooker. It's unusual, but wonderful--and it goes great with pita bread!


Slow Cooker Mediterranean Seafood Stew


  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 (14.5 oz) can of diced tomatoes, drained
  • 2 (14 oz) cans of reduced sodium chicken stock (or if you have homemade stock, use that instead)
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup sliced back olives
  • 1/2 cup fresh orange juice
  • 1/2 cup dry white wine vinegar
  • 2 bay leaves
  • 1 tsp dried basil
  • 1/4 tsp crushed fennel seeds
  • 1/8 tsp black pepper
  • 1 pound medium shrimp, peeled and de-veined
  • 1 pound of cod fillets, cubed


  1. Place the chopped onion, chopped green bell pepper, minced garlic, diced tomatoes, chicken stock, tomato sauce, mushrooms, olives, orange juice, dry white wine vinegar, bay leaves, crushed fennel seeds, and black pepper in a slow cooker. Cover and cook on low heat for 4 to 4 1/2 hours (or until vegetables are crisp, yet tender), and stir occasionally.
  2. In the last 15 to 30 minutes of cooking, stir in the shrimp and cod. Cover, and cook until the shrimp are opaque pink and the cod is opaque white. Discard the bay leaves before serving. Serve warm.


Submitted by shupe87

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