Recent Posts

Hazelnut Chocolate Chip Banana Waffles
March 2, 2021

Hazelnut Chocolate Chip Banana Waffles

I love the flavor of hazelnuts mixed with chocolate and banana.  These waffles taste amazing and can be topped with Nutella, vanilla Greek yogurt, syrup, peanut butter, or honey.  They are made with whole wheat mix and have some added protein to boost their nutritional …

Breakfast, Entrees
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by Ashley
Cauliflower Pizza Crust
March 2, 2021

Cauliflower Pizza Crust

I love pizza, but I hate feeling weighted down by a ton of carbs.  I have experimented with several cauliflower crust recipes and this is my favorite. You can top this pizza with any of your favorite toppings.  Ingredients: 3 cups cauliflower (and/or broccoli) florets …

Entrees
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by Ashley
Dark Chocolate “Lightened Up” Brownies
February 28, 2021

Dark Chocolate “Lightened Up” Brownies

Who doesn’t love brownies?  You can enjoy these brownies without the usual guilt since they use whole wheat flour, applesauce, and nonfat yogurt.

Recipe adapted from Food Network

Ingredients:

4 ounces dark chocolate chips

1 tablespoon unsalted butter melted

¼ cup whole wheat flour

¼ cup all-purpose flour

¼ cup unsweetened natural cocoa powder

¼ teaspoon salt

1 teaspoon espresso powder

¼ teaspoon baking soda

2 large eggs

½ cup packed light brown sugar

¼ cup nonfat vanilla Greek yogurt

1/8 cup unsweetened applesauce

1 teaspoon vanilla extract

1 tablespoon mini semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.  Spray a 8×8 glass baking pan with baking spray.
  2. Melt the chocolate and butter in a double boiler or heatproof bowl over a barely simmering pot stirring occasionally.
  3. Whisk the flour, cocoa, salt, espresso, and baking soda in a bowl.
  4. In a larger bowl whisk the eggs, sugar, yogurt, applesauce, and vanilla extract. 
  5. Add the melted chocolate to the large bowl. Mix to combine.
  6. Add the flour mixture and fold to combine.
  7. Transfer the mixture to the prepared pan.  Sprinkle mini chocolate chips over the top.
  8. Bake 25 minutes until a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack.
  10. Enjoy!
Desserts
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by Ashley
Banana Cake with Cream Cheese Frosting and Candied Banana Chips
February 28, 2021

Banana Cake with Cream Cheese Frosting and Candied Banana Chips

We love bananas and always have some in the house.  I had a bunch of bananas that were very ripe so I decided to use them to make a dessert.  This cake is delicious and since it includes 3-4 whole bananas and a serving of …

Desserts
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by Ashley
Chipotle Cocoa Rubbed Salmon
February 28, 2021

Chipotle Cocoa Rubbed Salmon

If you like a mixture of sweet and spicy this is the perfect salmon for you.  The topping adds a little crunch and a huge burst of flavor. Recipe adapted from Food Network Ingredients: 2 pounds salmon 1 teaspoon chipotle chile powder 2 teaspoons unsweetened …

Entrees
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by Ashley
Parmesan Crusted Potatoes
February 28, 2021

Parmesan Crusted Potatoes

We love potatoes and I am always looking for new recipes to keep dinner interesting.  These are simple to make and a tasty side to any meal.

Recipe adapted from Food Network

Ingredients:

2 pounds small Yukon gold potatoes halved

1 teaspoon ground thyme

2 tablespoons extra virgin olive oil

Salt and pepper

Nonstick cooking spray

½ cup finely grated Parmesan cheese

Directions:

  1. Line a rimmed baking sheet with aluminum foil and place in oven while preheating to 425 degrees.  Heating the baking sheet helps the potatoes cook faster.
  2. Toss the potatoes in a bowl with the thyme, olive oil, and dashes of salt and pepper.
  3. Carefully remove the hot baking sheet from the oven.  Spray with olive oil spray.  Place the potatoes cut side down on the baking sheet.
  4. Bake for 35 minutes.
  5. Move the potatoes to the side.  Spray the baking sheet with olive oil.  Spread out the Parmesan cheese in a rectangle.  Place the potatoes on top of the cheese. 
  6. Bake 8-10 more minutes.
  7. Allow potatoes to cool for 5 minutes before removing from the pan.  The potatoes may stick together due to the cheese.  I removed the whole rectangle of potatoes and then cut the cheese to separate the potatoes. 
Sides/Salads
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by Ashley
Chili Lime Cauliflower and Broccoli with Smokey Sauce
February 28, 2021

Chili Lime Cauliflower and Broccoli with Smokey Sauce

I love roasted cauliflower and broccoli.  The spices in this dish mix to create a delicious side dish.  The Smokey sauce is so good you will want to use it to dip other vegetables in too.  Recipe adapted from Food Network Ingredients: 4 cups cauliflower …

Sides/Salads
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by Ashley
Tofu Acorn Stuffed Squash
February 26, 2021

Tofu Acorn Stuffed Squash

I have been experimenting with new vegetables and tofu recently.  I love stuffed peppers, so I decided to try stuffed acorn squash. Recipe adapted from Food Network Ingredients: 1 acorn squash halved and seeded ¼ cup fresh dill Salt and pepper 3 tablespoons extra virgin …

Entrees
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by Ashley
Samoa Energy Balls
February 25, 2021

Samoa Energy Balls

I absolutely adore Samoa Girl Scout cookies! The coconut, almond, and chocolate taste divine.  These taste just like the famous cookies, but instead of being loaded with sugar actually offer some protein and nutrition to help you power through the day.

Ingredients

½ cup old fashioned oats

¼ cup coco almonds (plain roasted almonds work too)

¼ cup unsweetened coconut flakes (plus some for garnish)

½ scoop vanilla protein powder

½ scoop chocolate protein powder

1 tablespoon flax seeds

½ cup peanut butter

¼ cup pure maple syrup

1 teaspoon vanilla extract

3 tablespoons semi-sweet chocolate chips

Directions:

  1. Add oats and almonds to food processor.  Pulse to chop up almonds.
  2. Add protein powders, flax seeds, coconut.  Pulse to mix.
  3. Add peanut butter, maple syrup, and vanilla extract. Pulse to mix.
  4. Use a cookie scooper or spoon to form balls.  If mixture is too dry to form balls add a little more maple syrup. Refrigerate for 20-30 minutes to allow balls to harden.
  5. Add chocolate chips to a microwave safe bowl.  Microwave for 30 second increments.  (It took 1 minute total for me).  Use a spoon to mix up the melted chocolate. 
  6. Dip the energy balls in the chocolate.  Sprinkle unsweetened coconut on top. 
  7. Set energy balls in a large flat dish or on a baking sheet. 
  8. Refrigerate to allow chocolate to harden for at least 30 minutes. 
  9. Transfer energy balls to an airtight container and store in the refrigerator until they disappear. 
Snacks
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by Ashley
Blueberry Zucchini Muffins
February 23, 2021

Blueberry Zucchini Muffins

The natural sweetness from blueberries pairs well with zucchini to make a healthy muffin with no added sugars. These are moist, tender, and delicious. Ingredients: 2 zucchini diced 1 cup blueberries 2 eggs lightly beaten 1 1/2 cup almond flour 1 scoop vanilla protein powder …

Breakfast
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by Ashley