The beginning of 2016 looks more like a ringside boxing fight between the heavyweight champion of “Super Size Me” vs. the new lightweight champion of the “Mini Size Me”!

Often times resolutions in the area of weight loss tend to seem like a drawn out boxing fight, between being knocked down by those old self defeating habits that for some often mimic the documentary of processed food “Super Size Me” (processed food and heavy dishes) vs. the new lighter and airy version of what we are striving to be, the “Mini Size Me” (whole food dishes in healthy portions)!

Dodging those tiny swings and hits along the way and knocking out the “Super Size Me” to win the title of the lightweight “Mini Size Me” begins when you discover an integrated balance between the mind, body, and spirit, and part of that comes down to finding healthier alternatives like recipes or foods to your favorite “Super Size Me” meals!

That’s why at #Zenonaplate I’m all about taking those old time meals that hit a super soft spot in your tummies and make them healthier with a twist! Here are some “ Mini Size Me” recipes and food ideas to help you win the light weight champion belt of “Mini Size Me”for 2016!



Sometimes veggies like broccoli and cauliflower can be hard to eat by itself but at #z\Zenonaplate I’m all about making healthy whole foods a bit tastier and yummy with my delish recipes!

This vegan, dairyfree, and glutenfree recipe is super simple to make and adds a bit of crunch and sweetness to any veggie. Two versions of this recipe:

*The sauce mixture is to coat the veggies to be dipped or made into a pie as the center and can be made vegan using maple syrup


  • One carton plain almond yogurt

  • 1/2 cup of French vanilla coconut creamer

  • 1 tablespoon of raspberry vinegar or you can use white vinegar if you don't have a flavored one

  • 1 tablespoon of Maple Syrup or Honey

  • Veggies of your choice

  • Gluten free muesli (I used bob's)



Maple Syrup or Honey

Shredded coconut flakes


Preheat oven to 350 degrees Fahrenheit. In a medium size bowl combine dairy free yogurt, creamer, maple syrup, and fruit vinegar until even. Pick your veggie of choice and I did it with broccoli and cauliflower.

Dip veggie in mix and then coat on a separate plate in the muesli mix and then spread on a baking pan that has been oiled down. Do this until you finish all veggies. Then sprinkle lightly each veggie with cinnamon, honey or maple syrup, and shredded coconut flakes.

Mini Pie: I took a cup in half of mixed chopped veggies and mixed with the remaining mixture. I coated the mini tray with muesli as the crust and then put the veggie mixed in the sauce in the middle, and then topped with a little of muesli to balance the dish.

I added unsweetened applesauce and cinnamon. Pop in oven for 15 minutes and take out. This is a great idea for kids who hate eating veggies.


(Great replacement for pizza and white pastas)

If you love Italian food then this recipe is for you and is a great replacement for white flour pizza and pasta lovers! This Tuscan inspired dish will bring you back to Italian inspired food and can easily be made with chicken, or tofu too!

Eating Italian food doesn't have to always be heavy, rather it can be easy, healthy, and bursting of flavor and it can be done in your kitchen with this easy recipe!

The sauce has white beans which is a great replacement for heavy white carbs which are going to provide that essential carb to satisfy your appetite and steady your blood sugars.



  • 1 Can of Crushed Fire Roasted Tomatoes (Muir Organic)

  • ½ teaspoon of salt

  • ¼ tsp of pepper

  • 1 Can of kidney beans

  • 8-10 sliced green olives

  • Fresh Oregano 2-3 Tablepoons

  • Basil

  • 1 cup of Mediterranean Sweet Peppers (chopped up)


  • 2 Filets of Salmon

  • 1 lemon

  • Italian Seasoning

  • Olive oil

  • Salt

  • Pepper

  • Anne’s Tuscany Italian Dressing.


Preheat oven to 350 degrees Fahrenheit. Clean the salmon and put in a plastic bag that has around 4-5 tablespoons of Tuscany Italian Dressing or any Italian dressing that is natural and gluten free. Squeeze for the juice of half a lemon on the fish in the bag and put a slice of the lemon in the bag, and the let the fish marinate in the fridge for 30 minutes.

In a separate bowl, combine all the ingredients for the sauce except the herbs. Next, get out a small baking pan and make sure it’s oiled before pouring the sauce in the baking pan. Pour the sauce in the square baking pan, and then place the fresh basil and oregano evenly on top of the mixture before popping in oven.

Next, get out the fish and put on a small tray that has been greased up or you can use foil if you don’t want to grease it with oil. Put the salmon filets on the tray or on top of the foil and season lightly with a salt and pepper and put a lemon slice on top of each salmon.

Put salmon in the oven for 25 minutes, and the sauce mixture for 20 minutes. Then take out and serve fish with the sauce mixture and garnish with basil and lemon.


This salad is a great replacement for restaurant or store processed salads that use heavy amounts of cheese and butter cream dressings. The Avocado Oil, and Avocados are great replacement for saturated fat dressings and heavy dairy.

This Zenonaplate winter salad is made of whole food ingredients and this salad is super easy to make and consists of whole food ingredients


  • 3-4 cups of baby organic spinach

  • 1 ½ cup of sliced baby corn

  • 1 ¼ cup of sliced cherry tomatoes

  • ½ cup can organic pears with the natural juice

  • Half an avocado or a whole Shredded


  • 1-2 Tablespoons of Avocado Oil

  • 1 Lime Squeezed


Combine all the ingredients of the salad and toss around until even. Then add dressing last and mix around in the salad.


With so many versions on chicken in today’s food industry, from fast food’s most notorious culprit in knocking down the Mini Size Me, aka Kentucky Fried Chicken, to just plain boring broiled chicken, this whole food recipe finds a great balance between not going overboard in the Supersize Me, or too extreme so your bored with the Mini Size Me!


  • Natural Boneless Chicken Breasts (3-4 individual breasts)

  • 1 Cup of sliced Raspberries

  • Lite Raspberry Dressing (Gluten Free, I used Annie’s)

  • 3-4 tablespoons of cut up fresh mint

  • 3 Limes

  • Raspberry Vinegar

  • Salt

  • Pepper

  • Honey

  • Olive Oil


Clean and Wash Chicken. Then in a zip lock bag pour 5-6 tablespoons of lite raspberry salad dressing (natural brand) and season chicken lightly with salt. Put chicken in bag and squeeze half a lime for juice on the chicken. Put in the fridge for 25- 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Next chop raspberries and mint into small pieces along with limes. Next, take out the chicken, and on a baking tray that has been oiled up place chicken pieces next to each other. Season lightly with salt and pepper.

Then place raspberries and mint, and one slice of lime evenly on each piece. Then Squeeze half a lime on top of the chicken, and pour around a Tablespoon of raspberry vinegar on top of each chicken. Then Drizzle honey lightly on top of the raspberry and mint mixture. Once your finished decorating each piece of chicken with flavor, then pop in oven for 30 minutes.

Check chicken around 25 minutes in the middle to see if it’s fully cooked because depending on the thickness of the breast will determine how long it takes. Cooking times vary usually depending on the thickness of the meat. Serve with a salad and rice. I served this dish with the salad above and wild black rice.


It's that time of year where new year resolutions with giving up sweets start to look harder and harder to keep! The good news is you can make healthier whole food desserts that you can eat in moderation without giving up that sweet tooth completely, and this one is for you.


  • 1 oz of Nibmor brand Dark Chocolate Mint (The whole bar)

  • ¼ cup of Lilly’s Chips