1. Skinny Chocolate Chip Cookies

    Ingredients: 

    • 2 Tbsp salted butter, softened
    • 2 tsp. vegetable oil
    • 1/2 cup packed dark brown sugar
    • 1 tsp. vanilla extract
    • 1/8 tsp. table salt
    • 1 large egg white
    • 3/4 cup all-purpose flour
    • 1/4 tsp. baking soda
    • 3 oz. semi-sweet chocolate chips, about 1/2 cup
    Preheat oven to 375 degrees F.  In a medium bowl, cream together butter, oil and sugar.  Add vanilla, salt and egg white; mix thoroughly to combine.  In a small bowl, mix together flour and baking soda and stir into batter.  Add chocolate chips to batter and stir evenly to distribute throughout.
    Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie.  Bake cookies until golden around edges, about 4 to 6 minutes and cool on a wire rack.  Enjoy!
    Servings: 48;
    Serving Size: 1 cookie;
    Calories: 30;
    Fat: 1.2g;
    Carbs: 4.8g;
    Fiber: .2g;
    Protein: .3g

  2. Funfetti Cake Dip

    This is actually really low in fat and calories and is the perfect go-to sweet treat when you’re craving those chocolate chip cookies or that yummy slice of cake!

    Ingredients:

    • 1 (18.9 oz) box Funfetti cake mix
    • 2 cups fat-free plain yogurt
    • 1 cup lite Cool Whip
    • Fat-free animal crackers
    In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps.  Cover with plastic wrap and allow to chill for about 4 hours.  Garnish with additional sprinkles if desired and serve with animal crackers, enjoy!

    Servings: 24;
    Serving Size: 1/4 cup;
    calories: 105;
    Fat: 2g;
    Carbs: 20.2g;
    Fiber: .3g;
    Protein: 1.4g

  4. PB&J with SB&G Flatout Wrap 1 Flatout® Light Flatbread1 Tbs reduced fat peanut butter1 Tbs sugar-free jam2 strawberries, hulled and sliced1/4 banana, cut in half lengthwise2 Tbs low fat granola Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy! 263 Calories ● 14g Protein ● 50g Carbs ● 12g Fiber ● 8g Fat

    PB&J with SB&G Flatout Wrap

    1 Flatout® Light Flatbread
    1 Tbs reduced fat peanut butter
    1 Tbs sugar-free jam
    2 strawberries, hulled and sliced
    1/4 banana, cut in half lengthwise
    2 Tbs low fat granola

    Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!

    263 Calories ● 14g Protein ● 50g Carbs ● 12g Fiber ● 8g Fat

  5. Detox: Green Smoothie — 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

    Detox:

    Green Smoothie — 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

  6. Indulge (guilt-free): Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

    Indulge (guilt-free):

    Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

  7. Savory: Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

    Savory:

    Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.

  8. Banana Oatmeal Muffins Ingredients 2 /1/2 cup oats (old fashioned kind, not quick cooking) 1 single serving cup of plain low fat greek yogurt 2 eggs 3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener 1 1/2 tsp baking powder 1/2 tsp baking soda 2 bananas  Important: The paper liners don’t work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan. Let the Baking Begin! Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.  Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Most importantly: Enjoy!!!

    Banana Oatmeal Muffins

    Ingredients

    • 2 /1/2 cup oats (old fashioned kind, not quick cooking)
    • 1 single serving cup of plain low fat greek yogurt
    • 2 eggs
    • 3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 2 bananas 

    Important: The paper liners don’t work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.

    Let the Baking Begin!

    1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
    2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. 
    3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
    4. Most importantly: Enjoy!!!
  9. Refresh: Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

    Refresh:

    Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

  11. Strawberry Shortcake Muffins Ingredients 2 1/2 cups oats (old fashioned kind, not quick cooking) 1 cup Plain lowfat greek yogurt 2 eggs 3/4 cup sweetener of choice, (that measures the same as sugar) or 1/4 cup baking stevia sweetener (or 12-15 packets of stevia) 1 1/2 tsp baking powder 1/2 tsp baking soda 1 1/2 cup strawberries, diced, and patted dry (+ optional 1/2 cup strawberries, diced to place on top of muffins) optional: 1 tsp lemon juice Note* The paper liners don’t work well when baking with a base that doesn’t include flour, they always seem to stick to the paper. Use silicone muffin tin or liners, preferably. Or remove the paper inserts from foil cupcake liners so you are only using the foil part of the liner! That way no sticking will occur!  Method Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!) Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Serve and enjoy!

    Strawberry Shortcake Muffins

    Ingredients

    • 2 1/2 cups oats (old fashioned kind, not quick cooking)
    • 1 cup Plain lowfat greek yogurt
    • 2 eggs
    • 3/4 cup sweetener of choice, (that measures the same as sugar) or 1/4 cup baking stevia sweetener (or 12-15 packets of stevia)
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 cup strawberries, diced, and patted dry (+ optional 1/2 cup strawberries, diced to place on top of muffins)
    • optional: 1 tsp lemon juice

    Note* The paper liners don’t work well when baking with a base that doesn’t include flour, they always seem to stick to the paper. Use silicone muffin tin or liners, preferably. Or remove the paper inserts from foil cupcake liners so you are only using the foil part of the liner! That way no sticking will occur! 

    Method

    1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
    2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
    3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
    4. Serve and enjoy!
  12. Here is a good idea for breakfast or snack!  1/4 cup quick oats  1 egg (sub. 1/4 egg beaters for less calories)  small handful of blueberries  little bit of brown sugar/stevia (optional)  tbsp soymilk or regular milk(for added moistness!)  Mix it all up into a coffee mug! Put it in the microwave for 1 minute, make sure it doesn’t overflow! Add an extra 30 sec if it needs to firm up.

    Here is a good idea for breakfast or snack! 

    • 1/4 cup quick oats 
    • 1 egg (sub. 1/4 egg beaters for less calories) 
    • small handful of blueberries 
    • little bit of brown sugar/stevia (optional) 
    • tbsp soymilk or regular milk(for added moistness!) 

    Mix it all up into a coffee mug! 
    Put it in the microwave for 1 minute, make sure it doesn’t overflow! Add an extra 30 sec if it needs to firm up.

  14. Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper; Dry in the oven for three hours at 100° C / 210° F.

    1. Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper;
    2. Dry in the oven for three hours at 100° C / 210° F.

  15. You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it’s thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries!

    You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it’s thicker), then putting on a sheet pan lined with parchment or wax paper and freezing.

    Voila: Yogurt-covered strawberries!


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