The New BLT?

Bacon, lettuce and tomato mushroom sandwiches

Bacon, lettuce and tomato mushroom sandwiches



1 (or 2 with some sweet potato chips)


  • 4 rashers of bacon
  • 4 large flat mushrooms
  • 4 lettuce leaves
  • 1 tomato, sliced
  • 1 avocado
  • Half a lemon


Lay the bacon and mushrooms in a large hot frying pan. Cook until the bacon is golden and the mushrooms have picked up some colour too.

Scoop the flesh out of the avocado and puree with the lemon juice. Season with salt and pepper.

Lay lettuce leaves and tomatoes on two of the mushrooms. Top with the bacon and a good dollop of the avocado “mayo”. Top with the final two mushrooms and eat with both hands.

By Xanthe Clay

How To Make Homemade Vegetarian Lasagna

Homemade Vegetarian Lasagna



  • 3 small or 1-2 large zucchini (enough for about 25 slices)
  •  ⅓ onion, chopped  
  •  14.5 oz diced tomato
  •   8 oz tomato sauce
  •  ½ tsp garlic salt
  •   ½ tsp garlic powder
  • 2 TBS fresh basil
  •   2 TBS fresh oregano
  •    1 TBS fresh thyme
  •   ½ cup Parmesan
  •  10 oz ricotta
  •      1 egg
  •     8 oz mozzarella


  1. Cut zucchini into ⅛ inch thick strips.
  2. Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
  3. Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
  4. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
  5. Stir everything together and allow to simmer for a few minutes.
  6. Add fresh herbs when you are done simmering and remove from heat.
  7. Preheat oven to 375 degrees.
  8. In a small bowl combine, egg, ricotta and Parmesan
  9. Spread some sauce on the bottom of your pan.
  10. Layer 1 layer of zucchini across the sauce.
  11. Top zucchini with about ⅓ of ricotta mixture.
  12. Top ricotta with ¼ of mozzarella.
  13. Top cheese with more sauce and repeat steps 10-13.
  14. End with zucchini, sauce then mozzarella.
  15. Cover pan with foil and bake for 35 minutes.
  16. Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
  17. Remove from oven and let rest for about 5 minutes before eating.

Slow Cooker Pineapple Chicken

Slow Cooker Pineapple Chicken


So you want that Bikini Body or looking to attract that Bikini Body but if your life is as crazy as mine you’re going to love this meal. This slow cooker meal makes having a healthy meal when you come back from Boot camp or maybe some time with friends out on the beach. Not only is it super convenient but it is a very tasty meal, so no more excuses to why you didn’t get your body the way you really want it to look like in that bikini.



(Makes 2-4 servings)


  • 2 raw chicken breasts (about 7 ounces each)
  • 1 cup crushed pineapple, no sugar added, packed in pineapple juice
  • 1/2 cup  chili verde sauce ( from Trader Joe’s)


  1. Place the chicken breasts in your slow cooker.
  2. Pour 1/2 cup crushed pineapple over each chicken breast.
  3. Pour 1/4 cup chili verde sauce over each chicken breast.
  4. Cook on low for 4-6 hours or until the chicken easily falls apart when poked at with a fork.

Serving Suggestions: Serve over brown rice or quinoa and with a green side salad.