Chaffle Tacos
OMG! These are so good and so incredibly easy to make. If you want a protein and veggie packed taco then you have to try a chaffle. This cheese, carrot, and egg waffle tastes amazing used as a taco. I made my turkey and veggie …
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Creole Spiced Air Fried Okra
I remember eating okra as a child, but I had never cooked it myself. I saw fresh okra at the produce stand, so I bought some and rushed home to start researching recipes. I love my air-fryer, so I decided to try air fried okra …
Dark Chocolate Insanity Poke Cake
Some days you really need chocolate in your life. This cake is filled to the brink with dark chocolate goodness: dark chocolate cake, dark chocolate pudding, dark chocolate hot fudge, and a crumbled dark chocolate candy bar to top it all off.
Ingredients:
Chocolate Cake-
1 ¼ cups granulated sugar
1 cup plain nonfat Greek yogurt
¼ cup nonfat milk
1 teaspoon espresso powder
1/3 cup unsweetened applesauce
2 whole eggs
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
1 scoop chocolate protein powder
½ cup Hershey’s dark chocolate cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
Poke Layer-
Godiva dark chocolate pudding mix
1 ½ cups nonfat milk
1 jar dark chocolate hot fudge sauce
Icing Layer-
Godiva dark chocolate pudding mix
1 ½ cups nonfat milk
1 tup lite cool whip
Topping-
1 dark chocolate candy bar chopped (I used a dark chocolate with sea salt candy bar)
Directions:
- Preheat oven to 350 degrees. Spray a 9×13 dish with baking spray or grease and flour.
- Add granulated sugar, yogurt, milk, espresso powder, applesauce, eggs, and vanilla extract to a mixing bowl. Mix on medium for 2 minutes.
- Turn speed to low. Add in flour ¼ cup at a time, protein powder, cocoa powder, baking soda, baking powder, and salt. Scrape down the sides if needed.
- Transfer cake batter to 9×13 pan.
- Bake 35-40 minutes until a toothpick inserted in the center comes out clean.
- Place cake on a wire rack.
- Use the back of a wooden spoon to poke holes in the cake.
- Whisk pudding mix and 1 ½ cups nonfat milk. Pour over the cake and spread out to allow pudding mix to fill all of the holes.
- Remove lid of hot fudge sauce. Microwave 45 seconds. Stir. Heat another 30 seconds if needed to make sauce easy to pour. Pour sauce over the cake and spread on top of the pudding layer.
- Whisk the other package of pudding mix with 1 ½ cups nonfat milk. Gently fold in the cool whip topping. Spread the icing over the hot fudge sauce.
- Chop the candy bar by hand or using a food processor. Sprinkle the chopped candy bar on top of the cake.
- Refrigerate for at least 4 hours prior to serving. Store in the refrigerator.
- Enjoy small slices of chocolate heaven and share with friends.
Roasted Figs with Honey and Ricotta
I saw fresh figs at the produce stand, so of course I had to get some so I could try out some new recipes. This is another simple and relatively healthy dessert so enjoy it without feeling guilty. I’ll admit I was a little unsure …
BBQ Chicken and Bacon Pizza
We make pizzas at home all the time. I decided to mix things up and make my kids a BBQ chicken pizza instead of their usual pepperoni or meat lovers pizza. I followed a recipe from Food Network to make the sauce, but you could …
Grilled Eggplant Lasagna
I bought a large eggplant for a recipe and still had half left in 3 lengthwise 1 inch slices. I decided to make an eggplant lasagna using fresh ingredients and some cheeses I had in the refrigerator.
Ingredients:
½ a large eggplant sliced in long planks 1 inch thick
1 teaspoon garlic powder
1 Roma tomato
½ cup fresh basil leaves
½ cup part skim ricotta cheese
1 ½ teaspoons Italian seasoning divided
½ cup shredded Italian cheese
¼ cup grated parmesan cheese
Olive oil spray
Directions:
- Preheat a grill to medium heat.
- Spray eggplant slices with olive oil spray and sprinkle with garlic powder.
- Grill 4 minutes, flip over grill 3 more minutes.
- Preheat oven to 400 degrees.
- Transfer eggplant to small glass baking dish. I used a 8×6 dish.
- Mix ricotta cheese with 1 teaspoon Italian seasoning and grated parmesan cheese. Spread ricotta over eggplant.
- Layer basil leaves over the ricotta cheese.
- Slice the Roma tomato. Sprinkle with Italian seasoning. Layer the tomatoes over the basil.
- Sprinkle shredded Italian cheese over the tomatoes.
- Bake 20 minutes or until cheese melts.
Lemon Glazed Zucchini and Carrot Muffins
Lemon is a perfect summer flavor! These healthy muffins are packed with veggies and filled with sweetness as well as a lovely lemon flavor. Ingredients: Muffins- 1 cup whole wheat flour 1 cup almond flour 1 zucchini grated 1 large carrot grated 1 scoop vanilla …
Air Fried Cinnamon Peaches and Apples with Greek Yogurt
I’ll admit it. I get hungry in the evenings and most of the time I give in and eat a dessert of some kind. This light dessert is simple to make and is healthy in terms of desserts. Ingredients: 1 peach halved 1 apple sliced …
Orange Currant Energy Balls
I was in the mood for something different to start my mornings off with. After looking around my kitchen and pantry I concocted the recipe for these tasty orange currant energy balls.
Ingredients:
Zest of 1 orange
1 cup old fashioned oats
2 scoops vanilla protein powder
4 tablespoons powdered peanut butter
1 tablespoon flax seeds
4 tablespoons peanut butter (I used BetterNButter)
¼ cup lite maple syrup
¼ cup dried currants
4 large Mejdool dates
Directions:
- Add zest, oats, protein powder, powdered peanut butter, and flax seeds to food processor. Pulse to mix.
- Add dates, peanut butter, and maple syrup. Pulse to mix. Add more maple syrup if needed.
- Add currants. Pulse to mix in the currants.
- Use a cookie scooper to form balls. Store in an air-tight container in the refrigerator until you savor the last one.
Butternut Squash Hummus
In the summer I try to get as much of my produce as I can from local produce stands (and my garden when it cooperates). I saw butternut squashes this week so of course I bought 2 and went straight home to start looking for …