Mother’s Day Breakfast: Sausage, Egg Whites and Greens

This prep-ahead breakfast bake is perfect for Mother’s Day brunch. All of the prep work can be done the day before, which allows more time to enjoy activities with mom.

The first time that my husband Del was doing the preparation for this breakfast bake I have to admit I turned up my nose. I had a bad attitude about eating leeks for breakfast. Somehow leeks didn’t seem like breakfast food. I am happy to admit that this dish is now one of my favorites. I think it’s good for breakfast, lunch or dinner. It saves well in the fridge,…Read More »


Metabolism-Boosting Meal in 30 Minutes

At the end of a busy day, I want to eat a healthy meal – and I don’t want to spend two hours preparing it. By keeping carbohydrates restricted at dinner time, as you’ve learned in the book, I can boost my body’s Fat-Burning metabolism. My go-to dinner is Gale’s Health Salad and Easy Oven Salmon. I use the easy salad dressing found in the Health Salad recipe or Danielle’s fantastic Lemon Dressing.

Give it a try and let me your favorite seasoning to use on the salmon. Do you have a favorite Fat-Burning Machine recipe? Send it our way;…Read More »

Featured on Good Morning America: Jump-Start Your 2016 Weight-Loss With ‘Fat-Burning Machine’ Diet Tips

Mike Berland and Deborah Roberts of Good Morning America share the top strategies for getting a jump-start on weight loss in 2016 using the principals of the Fat-Burning Machine 12-week diet and exercise program. Berland puts Robert through the Miracle Intervals developed by former Olympic coach, Gale Berland and demonstrates how easy it is to flip the switch and train your body to be a Fat-Burning Machine….Read More »


Danielle’s Super Sandwich and Secret Yogurt Sauce

Danielle’s Super Sandwich

  • 4 ounces deli-sliced or fresh baked turkey breast
  • 1 tomato, chopped
  • ¼ avocado
  • 1/8 teaspoon garlic salt
  • 1 teaspoon olive oil
  • 1 slice whole grain bread
  • Handful of sprouts for topping
  • 1 tablespoon *Secret Yogurt Sauce

Sauté turkey breast in olive oil with ½ chopped tomato in saucepan. Add a dash of garlic salt.  Turkey will slightly brown on the edges.  Spread avocado on toast.  Pour Secret Yogurt Sauce on top of avocado.  Slice the other half of the tomato.   Place sautéed turkey over avocado and then top with tomato and sprouts.

This can also be served over a bed of lettuce using the Secret Yogurt Sauce…Read More »


Easy Oven Salmon

by Gale Bernhardt

  • 4-6 ounces of salmon per person
  • Olive oil
  • Salt-free seasoning of choice. Favorites include Greek and Cajun.

Move the top oven rack two positions away from the top broiling position. Turn the oven on broil, high.
Layer two pieces of aluminum foil and fold up all the edges to make a pan. Lightly brush the foil with olive oil. Place salmon on the foil and lightly brush the top of the salmon with olive oil and season to taste.
Cook 3-5 minutes, depending on salmon thickness and personal preferences. Move the rack to the top position and cook an additional 2-5 minutes. –…Read More »


Athlete’s Omelet

by Gale Bernhardt

  • 1 teaspoon olive oil
  • 1 large egg
  • 2 egg whites
  • 1/2 cup of brown rice or quinoa (pre-cooked and chilled)
  • 1/4 cup chopped tomatoes or cherub tomatoes cut in half
  • 1/2 cup of fresh spinach, chopped
  • 1/4 cup of sweet yellow, red or orange bell pepper, chopped

Lightly coat the bottom of a small skillet with the olive oil. Stir the egg and egg whites together in a small bowl and set them aside. On medium heat, lightly cook the vegetables so they remain crispy. Add the egg mixture and the rice at the same time. Cook the mixture until the eggs are firm and…Read More »


Green Gazpacho

by Danielle Polansky

2 pieces of celery
2 cucumbers (Remove skin & seeds)
1/2 jalapeno (discard seeds)
1 clove garlic, minced
2 cups spinach
1/2 cup parsley
1 7 oz container 2% Greek yogurt
1/2 teaspoon salt
1 tablespoon fresh basil
2 teaspoons white wine vinegar
1/3 cup water

Pour water into high powered blender. Add remaining ingredients and blend until smooth.
Garnish with sprig of mint, tomato, and 1/2 cup chopped cucumbers

Compliments of It Was Divine

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Cauliflower Soup

by Danielle Polansky

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic
1 medium-sized cauliflower
6 cups water
1 teaspoon sea salt
2 tablespoons nutritional yeast

In stock pot sauté chopped onion and garlic in olive oil. Cook until onion becomes translucent. Add water and quartered cauliflower. Cook on medium heat for 20-30 minutes or until cauliflower is soft. Pour ingredients into high power blender and blend. Add salt & nutritional yeast. Chill. Garnish with sliced scallions. Serves 2-3.
(Recipe from “Become a Fat-Burning Machine: The 12-Week Diet”)…Read More »