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< Back Biscotti Yield 24 Cookies Prep Time 20 Minutes Cook Time 55 Minutes Category Desserts Calories 152 Carbs 20.3 Fat 7.3 Fiber 2.7 Protein 2.5 WW Points 6 ingredients 2 cup flour 1 ½ teaspoon baking powder ¾ cup granulated sugar ½ cup butter, room temperature 1 teaspoon lemon zest ¼ teaspoon kosher salt 2 eggs, room temperature ¾ cup pistachios, roughly chopped ⅔ cup reduced sugar cranberries chocolate ganache for dipping directions Step 1: Preheat the oven to 350ºF. Line a large baking sheet with a silicone baking mat or parchment paper. In a medium bowl sift together the flour and baking powder. Using an electric or stand mixer, beat the sugar, butter, lemon zest, and salt until well combined. Step 2: Add in the eggs one at a time. Step 3: Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Step 4: Form the dough into a 13" long, 3" wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Step 5: Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾" thick slices. Step 6: Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Step 7: Warm your ganache until it melts. Dip the bottom half of each biscotti, gently shake off the excess ganache. Step 8: Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the ganache is firm, about 35 minutes. Step 9: The biscotti can be made ahead. Store them in an airtight container for up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Jenn's Note: Original Recipe: Here Previous Next

< Back Spring Rolls Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 383 Carbs 81.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 8 ingredients for the rolls: ½ red bell pepper, thinly sliced ¼ of a small red cabbage, thinly sliced 1 medium carrot, sliced into thin sticks 1 – 2 fresno chilis, thinly sliced ½ avocado, sliced 1 portion cooked instant whole grain rice vermicelli (regular is fine) basil leaves ¼ cup cilantro mint leaves 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers for the sauce: 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 2 tablespoons sriracha 1 tablespoon soy sauce directions Step 1: Slice all veggies and set aside. I used a mandolin, but you can easily slice them by hand. Step 2: Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. Previous Next

< Back Oatmeal Chocolate Nut Cookies Yield 13 Servings Prep Time 5 – 10 Minutes Cook Time 23 Minutes Category Desserts Calories 289 Carbs 36.5 Fat 15.8 Fiber 1.6 Protein 3.4 WW Points 13 ingredients ½ cup browned butter* ½ cup light brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract ¾ cup flour ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt 1 ½ cup old fashion oats ¾ cup semi-sweet chocolate chips ¾ cup pecans and walnuts mixed, toasted directions for the browned butter: Step 1: Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently. Step 2: Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. Step 4: After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy. This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in. Step 2 Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined. Step 3: Then add the oats, chocolate chips and toasted nuts and mix until incorporated. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand. I used a large cookie scoop #20 . It is just shy of a ¼ cup. Step 4: Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. Step 5: Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling. Previous Next

< Back Avocado Toast with Bacon Yield 1 Serving Prep Time 5 Minutes Cook Time 5 – 7 Minutes Category Breakfast Calories 344.7 Carbs 28.7 Fat 18.3 Fiber 4.4 Protein 16.3 WW Points 10 ingredients 1 slice of sourdough, toasted 50g avocado 1 egg, cooked to your liking 2 slices bacon, chopped 15g feta cheese optional add-ons (recommended): pinch of salt pinch of black pepper red pepper flakes (for a little heat) squeeze of fresh lemon juice (brightens everything) drizzle of hot honey or balsamic glaze (for sweet + savory balance) directions Step 1: Cook the Bacon In a small skillet over medium heat, cook bacon until crispy. Remove and set aside on a paper towel-lined plate. Break into bite sized pieces Step 2: Cook the Egg In the same skillet, cook the egg to your preference (sunny side up, over easy, etc.). Step 3: Toast the Bread Toast the sourdough until golden and crisp. Step 4: Mash the Avocado In a small bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of lemon juice. Step 5: Assemble the Toast Spread the mashed avocado evenly over the toasted bread. Top with crispy bacon, the cooked egg, and crumbled feta. Step 6: Finish & Serve Sprinkle with red pepper flakes and drizzle with hot honey or balsamic glaze if desired. Serve immediately and enjoy! Previous Next

< Back Maple Oat Nut Scone Yield 16 Servings Prep Time 5 – 10 Minutes Cook Time 18 – 24 Minutes Category Breakfast Calories 273.5 Carbs 30.8 Fat 15.1 Fiber 1.4 Protein 3.6 WW Points 11 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl. If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 9: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Salted Pistachio Chunk Cookies Yield 31 Cookies (#60 Scoop) Prep Time 15 Minutes (Plus Chill Time) Cook Time 10 – 12 Minutes Category Desserts Calories 108 Carbs 12.3 Fat 6.3 Fiber 0.7 Protein 1.6 WW Points 5 ingredients Pistachio Paste ½ cup plus 2 tablespoons roasted salted pistachios (no shell) 1 tablespoon olive oil Cookie Dough ½ cup unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon matcha powder 5 ounces bittersweet baking chocolate (60% cacao), chopped For Topping 2 tablespoons ground pistachios Flaky sea salt (optional) My version of this recipe. directions Step 1: Make the Pistachio Paste Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth). Step 2: Make the Cookie Dough In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours. Step 3: Bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired. Previous Next

< Back Matcha Swirl Cookie Yield 29 Cookies (#60 Scoop) Prep Time 20 Minutes Cook Time 13 – 14 Minutes Category Desserts Calories 130 Carbs 16.4 Fat 6.5 Fiber 0.3 Protein 1.5 WW Points 6 ingredients For the Cookie Dough 2 ¼ cups bread flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup unsalted butter, softened 1 ⅓ cups granulated sugar, plus more for rolling 1 large egg 2 teaspoons vanilla extract 2 teaspoons matcha powder For the Strawberry Icing 1 cup powdered sugar 1 ½ to 2 tablespoons milk 1 tablespoon strawberry jam, pushed through a mesh sieve 1–2 drops pink food coloring gel (optional) Ground freeze-dried strawberries, for garnish directions Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 4–5 minutes, until very light and fluffy. Scrape down the bowl. Step 3: Add the egg and vanilla extract. Mix on medium-high for 30 seconds, then scrape down the bowl and paddle. Step 4: Add the dry ingredients and mix on low just until a dough forms. Do not overmix. Step 5: Weigh the dough and divide it exactly in half. Leave one half plain. Add the matcha powder to the other half and mix on low–medium until fully combined. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper. Step 7: Using a #60 scoop , portion out the plain dough and matcha dough separately onto a baking sheet. Step 8: To marble the dough: Take one scoop of plain dough and one scoop of matcha dough. Press gently together, then tear the ball in half so each hand holds a mixed piece. Rotate the halves in opposite directions so mismatched colors meet, then press together again. Tear and press once more for extra marbling—do not overmix or the colors will blend. Step 9: Place 1/4 to 1/2 cup granulated sugar in a small bowl. Roll each dough ball in the sugar and place 8 per lined baking sheet. Step 10: Bake for 10 minutes. Bang the baking sheet on the oven rack 1–2 times to deflate. Rotate the tray, then bake for another 3–4 minutes, until the edges are lightly golden. Bang the tray again immediately after removing. Cool completely. Step 11: To make the icing: Press the strawberry jam through a fine sieve into a bowl. Add the powdered sugar and milk, mixing until smooth and thick with a slow-drizzle consistency. Adjust with more powdered sugar for thickness or more milk for thinning. Add pink food coloring if desired. Step 12: Drizzle or pipe the icing over the cooled cookies. Top with crushed freeze-dried strawberries. Allow the icing to set before serving. Previous Next

< Back Air Fried Chicken Egg Rolls Yield 6 Servings - 2 egg rolls per serving Prep Time 10 – 15 Minutes Cook Time 8 -– 10 Minutes Category Lunch + Dinner Calories 329 Carbs 40.5 Fat 8.5 Fiber 3.3 Protein 22.6 WW Points 9 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: Preheat your air fryer at 400 °F . Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though. Step 9: Reapply pan spray when you flip. Previous Next

< Back Double Chocolate Toffee Nut Cookies Yield 80 Cookies Prep Time 25 Minutes Cook Time 9 Minutes Category Desserts Calories 123 Carbs 16.1 Fat 6.5 Fiber 0.2 Protein 1.2 WW Points 7 ingredients 1 cup browned butter* ½ cup vegetable shortening 1 ¾ cup packed brown sugar ¾ cup sugar 1 teaspoon Kosher salt 2 teaspoons baking soda 3 ¾ cup all purpose flour 1 teaspoon vanilla extract 3 large eggs 1 12 ounce package semisweet chocolate chips 1 cup milk chocolate chips 1 cup almond brickle 1.5 ounce pecans, toasted and chopped 1.5 ounce walnuts, toasted and chopped directions for the browned butter: Step 1: Heat a medium to large skillet over low/medium heat. When hot, add in the butter and cook stirring frequently. Continue to cook the butter and continue to stir. Step 2: Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 375ºF. Step 4: After you’ve chilled the browned butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the salt, baking soda, and flour together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter, shortening, and sugars together on medium-high speed until light and fluffy. This should take about 6 - 7 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter and shortening is mixed in. Step 2: Next, add the eggs, one at a time, and the vanilla beating well. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Step 3: Then fold in the chocolate chips, brickle, and nuts by hand. Step 4: Gradually add the dry ingredients to butter mixture, with the mixer on low until just blended. Stir in chocolate chips, brickle, and nuts. Step 5: Chill cookie dough for 15 minutes. Scoop cookies onto a lined baking sheet. Step 6: Bake for 9 minutes, rotating the baking sheet once halfway through and until lightly browned. Step 7: Let cool for 2 minutes on baking sheets. Remove to wire racks to finish cooling. Jenn's Note: I used the #60 size scoop . Previous Next

< Back Parfait: Strawberry Mango Oat Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 438 Carbs 71.9 Fat 5.1 Fiber 10.1 Protein 19.6 WW Points 3 ingredients 1 (16-ounce) mason jar or container with lid parfait base: ½ banana ½ cup old-fashioned rolled oats (or oats of choice) ½ cup unsweetened vanilla almond milk dash of ground cinnamon splash of vanilla extract ½ cup mango chunks, defrosted ½ cup diced strawberries I container zero sugar toasted coconut vanilla Greek yogurt 4 tablespoons sugar-free cool whip directions Step 1: Mash the Base In a small bowl, mash the banana with the cinnamon and vanilla extract until smooth. Add the oats and almond milk, then mix until fully combined. Step 2: Make the Cream Layer In a separate bowl, gently fold together the Greek yogurt and sugar-free Cool Whip until smooth and fluffy. Step 3: Layer the Parfait In a mason jar or container, begin layering: oats, mango, yogurt mixture, strawberries. Repeat the layers until you reach the top. Step 4: Chill & Set Cover with a lid and refrigerate for at least 1 hour, or up to 24 hours for best texture and flavor. Jenn's Tip Add a sprinkle of granola between layers for more texture. This one is elite for meal prep - flavors get even better overnight. Previous Next