I am so happy with my appearance now and the amazing changes that have taken place in my body. With David's guidance and support, I went from being a "skinny fat" to a healthy and lean 16% body fat at the age of 47. I am so thankful to David for showing me the right way to achieve the body I want, and look forward to a healthy and lean body forever!
Susan S.

Annie's Thai Red Curry Shrimp


  • 1 1/4  pounds of large shrimp, peeled and deveined
  • Light coconut milk ( 14 onces )
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons granulated spenda
  • 1 red pepper, 1 small white onion, one green pepper all thinnly sliced
  • 2 tablespoons fresh lime juice
  • Cooking spray


Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp saute for about 3 minutes or untill done. Remove shrimp from pan (keep warm). Pour about 6 ounces of the light coconut milk in the pan on medium- High heat, add  curry paste, cook about 2 minutes or until liquid almost evaporates.Stirring constantly.

Stir in remaining coconut milk, fish sauce, and splenda reduce heat to medium, simmer 10 minutes or until sauce thickens, stirring frequently. Add bell peppers and onions toss to coat. Increase heat to medium-high.Cook 5 minutes or until crisp-tender. Add shrimp back in  cook 1 minute or untill thoroughly heated. Remove from heat, stir in lime juice.

Serve with one cup of brown rice.

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Easy Marinated Grilled Chicken Breasts

Prep Time: 5-10 minutes

Cook Time: 12 to 20 minutes


  • 8 Skinless boneless chicken breast
  • 1/2 bottle fat free Italian dressing
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper


Place chicken breast is a 1 gallon zip lock baggie. Making marinade, in a small bowl

stir together Italian dressing, soy sauce, ginger, and crushed red pepper. Pour marinade

over chicken; seal baggie. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding marinade.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for

12 to 20 minutes or until chicken is no longer pink ( 170 degrees), turning once halfway through

grilling.( For gas grill, pre-heat grill. Reduce heat to medium. Place chicken on grill rackover heat.

Cover and grill as above.)



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Chicken Quesadillas

Makes 2  Servings


  • 8oz Chicken Breast, cooked, cut in cubes
  • 1 Cup of Shredded Lettuce
  • 1/3 cup of Salsa
  • 1 Tbsp Fat Free Sour Cream
  • 2 Big Whole Wheat Tortillas ( This replaces your starch at dinner )
  • 1/3 cup Fat Free Cheddar Cheese, shredded


  1. In a bowl, combine the chicken (cooked) , salsa and lettuce
  2. Spread the sour cream on one tortilla, then top with the chicken mixture
  3. Sprinkle with the fat free cheddar cheese and top with the remaining tortilla
  4. In a Large skillet coated with cooking spray, over low heat, cook the quesadilla until light brown. 3 minutes each side. Turn carefully with a wide spatula.
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Crispy Baked Sweet Potato Fries

Makes 6 servings

Prep Time: 10 minutes

Cook Time: 20-30 minutes


  • 3 Large Sweet Potatoes
  • 3 Egg Whites
  • 2 Tbsp all-purpose Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Paprika
  • Salt and Pepper


  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper
  3. Peel the sweet potatoes ( or leave peel on, if you prefer). Cut into very small "fries" and place in a large bowl.
  4. Pour egg whites into the bowl and stir gently to coat the fries. Add the flour and stir again to coat the fries
  5. Place potatoes carefully on the baking sheet, shaking off any excess coating. Leave as much space between potatoes as possible. Try not to overlap any or crowd the sheet...
  6. Add Cinnamon, paprika, salt and pepper
  7. Bake for about 20 to 30 minutes, until cooked.
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Crusted Orange Chicken

Makes 4 Servings

Prep Time: 10 -12 minutes

Cook Time: 30 minutes


  • 4 chicken breast ( boneless, Skinless, 6oz each) cut into strips
  • 2 Tbsp Orange Juice
  • 2 Tbsp of Dijon Mustard
  • 1 Tbsp Orange Zest
  • 1 Shallot finely chopped
  • 1 cup of Whole Wheat Bread Crumbs
  • Salt and Pepper


  1. In a bowl, mix together orange juice, mustard, salt and pepper.
  2. In another bowl, mix together orange zest, bread crumbs, and shallot. Put mix in a plate.
  3. Dip the chicken breast in the orange juice and mustard mix then dredge in the bread crumbs mixture, coating completely
  4. Place the breaded chicken on a baking sheet lightly coated with cooking spray.
  5. Bake 30 minutes at 350 degrees F. or until cooked through.
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