Skinny CEO

A blog about healthy eating and weight loss for busy professionals.

Veggie Sausage Scramble


I was completely hooked on a small bowl of cereal with blueberries and almond milk. I mean I ate this breakfast EVERY morning for years and years (even packed it when traveling). But one day I decided to go for a lower carb start to my day.

This is my new regular morning start

veggie sausage scramble

1. Saute

  • very small diced:
  • bell peppers
  • zucchini
  • squash
  • onion
  • half of one morning start farms breakfast patty

2. separate pan cook egg whites ( 1/4 to 1/2) cup

3. top cooked veggies with egg white, cover with fresh pico de gallo and hot sauce

Total: 2 WW points (new plan)

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This was super delicious!!!!!!!


From Food 52:
Summer Squash Couscous with Sultanas, Pistachios & Mint.


Check out the recipe here

I made this last night, but replaced the sultanas with dried apricots. I have to say it was absolutely delicious - light, fresh & “summery”

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This is soooo good in the summer. Takes about 10 minutes to throw everything into the food processor.

  • 1 - 1.5 peeled cucumbers
  • a few fresh tomatoes
  • sm Can of whole tomatoes, or fire roaster tomatoes
  • green bell pepper
  • red bell pepper
  • 1 fresh jalapeño
  • 1 canned chipotle pepper
  • splash red wine vinegar (maybe 1 T)
  • 1 T good olive oil
  • salt & pepper
  • 3 cloves garlic
  • splash of franks red hot, or texas pete

serve with fresh chevre & avocado, and if you are anything like me, more Franks Red Hot :)




I got home from work late last night and started cooking this before I even knew what I was making. But I had a new dutch oven and he usual assortment of veggies on hand so I whipped this up. It turned out so yummy I thought I’d share.


  • 2 cloves crushed garlic
  • 1 med sweet onion (diced)
  • 1 yellow pepper (diced)
  • 1 med eggplant (diced)
  • 1 zuchinni (diced)
  • 1 yellow squash (diced)
  • 14 oz can crushed tomatoes
  • 1 T fresh chopped parsley
  • 1 T balsamic dressing
  • 1 T olive oil
  • salt
  • pepper

Heat oil over med heat - add garlic and onions and cook for 5 minutes, add remaining ingredients and cook for 5 - 10 minutes stirring occasionally. Turn heat to low, cover and simmer for 15 more minutes.

I ate mine over 1/2 C couscous. It was really delicious. As a matter of fact it is going to be my lunch today too!

Oh I love you dutch oven!

Oh I love you dutch oven!

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My new favorite salad




  • chicken
  • apple
  • walnuts
  • gorgonzola cheese
  • lettuces

I used frise, romaine and butter lettuce, topped with 1/2 honey crisp apple (diced), and 1/4 C crumbled gorgonzola cheese.

Marinate 1/2 chicken breast in fresh lemon juice, olive oil and salt and pepper, cook in non-stick pan until don - chop into nice sized bites while you cook it and toss onto salad once it has cooled slightly

Toast chopped walnuts (2 T)


  • 2 tsp honey
  • 2 T cider vinegar
  • salt/pepper

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Blueberry Banana Pancakes


I followed Gina’s recipe that you can get here. I then added fresh blueberries and a banana. Mmm mmm good. It is hard to only eat 2. Oh and I couldn’t resist a bite before I took this photo. I was starving :)


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Some of what I ate this week…


Morning Star Farms black bean burger with oven baked idaho, and sweet potato fries


Tex-mex buttiro



Weight Watchers Wedding Soup with turkey meatballs = 2 pts per serving.


Chick Pea Salad - all sorts of veggies (cukes, peppers, carrots, celery), with dijon/vinegar/mayo/dill dressing


Steamed edamame with home-made soy, vinegar, sesame oil, pepper flakes dipping sauce


Curry lentils, with eggplant, peppers, squash, zucchini


Curry sauce - with chicken , baby corn and snow peas


Baked Pasta with Butternut Squash and Ricotta


I cooked this Weight Watchers recipe tonight. It was soooo yummy. I used high fiber pasta reduced the amount by half.



2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 Tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted


  • Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
  • Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
  • Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
  • In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
  • Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
  • Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.


  • *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can’t find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.


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Breakfast Burrito


Look at all of these veggies!


Grill zucchini, peppers, onions, veggie sausage. Add to scrambled egg whites and a tortilla, top with picante sauce, greek yogurt and hot sauce.

and the finished product…


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Brussel Sprouts!!!


These are so delicious and couldn’t be easier to make.


  • Wash, and cut off a little bit of the bottom.
  • Toss with olive oil, salt and pepper.
  • Place in glass/pyrex casserole dish.
  • Cook at 375/400 degrees for 35-45 minutes, until tender.
  • Remove, and squeeze fresh lemon juice over and toss again.
  • Tip - if you cut the sprout first they will cook a bit faster - all depends on the size and how patient you are feeling.

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