Craving Ice Cream but not the Calories? These Frozen Yogurt “cupcakes” are made with Greek yogurt, fresh strawberries, and bananas. Each mini ice cream cupcake is only 30 calories, but offers three grams of protein. Yummy!

Frozen Yogurt Cupcakes


9 ounces vanilla Greek yogurt
8 strawberries
Half a ripe banana
1 teaspoon mini chocolate chips


Place 12 mini silicone baking cups on a tray

Fill each of the cups halfway with yogurt, using one six-ounce container.

Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.

Add a dollop of yogurt to each cup using the last three ounces of yogurt.

Sprinkle a few mini chocolate chips on top of each cup. Refrigerate for an hour

Remove from the freezer and allow to thaw for 10 minutes to thaw out and ENJOY!

Want a cupcake minus the guilt?

Want a cupcake minus the guilt?

Ready in 45 minutes, plus overnight refrigeration • Makes 24 mini cupcakes


Red Velvet Cupcakes

1 1/4 cups whole wheat pastry flour
1/4 cup Sucanat, finely ground
3 tbsp raw cocoa powder
1 tsp baking powder
1/4 tsp coarse sea salt
1 cup beets, steamed and cooled
1/2 tsp vanilla-flavored liquid stevia (try: SweetLeaf Liquid Stevia Sweet Drops in Vanilla Crème)
2 tbsp raw honey
1/3 cup coconut butter
1 whole egg
2 egg whites
10 drops natural red food coloring liquid
1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
1 tsp natural vanilla extract
1 tsp natural chocolate extract
Nonstick cooking spray
Cream Cheese Frosting

1 tbsp light coconut cream
2/3 cup fat-free cream cheese
1 tsp natural vanilla extract
1/4 tsp vanilla-flavored liquid stevia
1 tbsp raw honey
Seeds of 1 vanilla bean (optional)

To make coconut cream, refrigerate coconut milk overnight, then scoop cream off the top when separated.
Preheat oven to 350 FF. Spray a mini muffin tray with nonstick cooking spray.
To make cupcakes, combine all dry ingredients in a large bowl and set aside.
Puree beets and all wet ingredients in a food processor.
Combine wet and dry mixtures. Stir gently to combine.
Spoon batter into mini muffin cups and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
Once cool, frost cupcakes and serve the same day they are baked.

Nutrients per serving (1 cupcake): Calories: 70, Total Fats: 3 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 75 mg, Dietary Fiber: 2 g, Total Carbohydrates: 12 g, Sugars: 5 g, Protein: 4 g, Iron: 0 mg


Strawberry Pancakes
7 medium strawberries, stems removed and quartered
2 TBSP water
1 1/4 c gluten free oat flour
2/3 c unsweetened applesauce
2/3 c coconut milk (or unsweetened almond milk)
1/2 c unsweetened, plain 2% greek yogurt
2 egg whites
1 tsp vanilla extract
1/4 tsp baking powder

1. In a medium saucepan, put strawberries and water on medium to medium low heat and bring to a boil. Stir occasionally to prevent sticking or burning of your strawberries.
2. Cook strawberries for 4-5 minutes until strawberries are very soft and begin to breakdown, resembling strawberry jam.
3. While this is cooking combine dry and wet ingredients (in second list) in a large bowl with a whisk.
4. Remove strawberries from heat and using a fork to gently mash the strawberries.
5. Now combine the strawberries with pancake mix (step 3).
6. Cook pancakes like you normally would griddle or stovetop.


Makes approximately 15 – 3″ diameter pancakes.
Serving size is approximately 5 pancakes.

(Per serving)
Calories: 282
Carbs: 43g
Protein: 15g
Fat: 5g


Chocolate Covered Banana Split Bites

Makes about 24

24 – 1″ pieces 1/2 small pineapple
2 large bananas, sliced into 24 bite sized pieces
12 small to medium sized strawberries sliced in half
(5oz) good quality dark chocolate (I used 72%)this is between 3/4 – 1Cup if you are using a cup measurement for chocolate chips)
2 tsp coconut oil
Chopped nuts or coconut for rolling in(optional)
Chop fruit and assemble into stacks. Press a popsicle stick through the fruit and freeze until solid.
Prepare a baking sheet with parchment paper, wax paper or a silicone mat. Melt the chocolate along with the coconut oil either in the microwave using short intervals and stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden. Once the chocolate is completely hardened (you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.


Best Ever Salsa
Yield: 12 servings

1 white onion, roughly chopped
1 or 2 jalapenos, roughly chopped
1 clove garlic, chopped
8 roma tomatoes, chopped
1 (15 oz) can diced tomatoes
1 (4.5 oz) can green chiles
1 handful of cilantro
1 Tbsp fresh lime juice
1 packet of Stevia
1/4 tsp. sea salt

Combine onion, jalapenos, garlic, tomatoes, green chiles, cilantro, lime juice, Stevia and salt in a food processor and pulse. Pulse longer if you would like a smoother salsa vs. chunky

Serving Size: 1/2 cup • Calories: 34 • Fat: 0 g • Carbs: 7 g • Fiber: 2.2 g • Protein: 1 g • WW Points+: 0 pts




Who loves tacos?

These simple chicken tacos taste like delicious comfort food, yet they have only 248 calories and 6 grams of fat per serving!

Prep Time: 10 min.
Cooking Time: 8 min.
Makes: 4 servings, 2 tacos each

1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
½ tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
8 (6-inch) corn tortillas, warm
¼ cup coarsely chopped fresh cilantro

1. Heat oil in large skillet over medium-high heat.
2. Add your onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until the onion is translucent and chicken is no longer pink.
3. Add your garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. If desired, season with salt and pepper.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.



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