< 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 Avocado Crema Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 15 Carbs: 1.4 Fat: 0.7 Fiber: 0.4 Protein: 1.2 WW Points: 0 ingredients 1 5.3 oz container Nonfat Greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic 3 green onions cut into thirds, ends cut off 1 avocado ½ cube chicken bouillon, diluted in 2 tablespoons hot water Zest and juice of 1 lime 1 jalapeño pepper, roasted, skin and stem removed 1-2 serrano pepper, roasted, skin, stem, and seeds removed Depending on how spicy you want it. directions Step 1: After you’ve roasted your peppers, place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Black Bean Tostadas Yield: 2 Servings Prep Time: 15 Minutes Cook Time: 5 – 10 Minutes Category Breakfast Calories: 310 Carbs: 37.8 Fat: 7.6 Fiber: 10 Protein: 19.3 WW Points: 2 ingredients 1 can black beans – drained, rinsed, mashed, and heated Season with onion and garlic powders. 2 corn tortillas, air fried or baked until crunchy 2 tablespoons feta cheese 2 eggs, cooked sunny side up jalapeño slices pico de gallo (see below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped juice of 2 – 3 limes kosher salt, cracked black pepper, and lime juice to taste directions Step 1: Mix all the pico de gallo ingredients together and set aside. Step 2: While the corn tortillas are baking, mash the beans and mix in seasonings. Step 3: To Assemble: Spread the black beans on the tostada, top with fried egg, pico de gallo, feta cheese, jalapeño slices and a crack of black pepper. Step 4: Serve immediately and enjoy! Jenn's Note: Pico de gallo not included in calories. Previous Next

< Back Overnight Oats: Apple, Cranberry and Walnut Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 7 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 3 ingredients 1 cup oats - divided 1 medium banana - divided 1 cup unsweetened almond milk a dash of cinnamon 1 large honey crisp apple, diced a pinch of salt zest & juice of 1/2 an orange 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped and toasted directions Step 1: For the Apple Topping: Cook the apple over medium heat until the apple starts to release its juices and gets a little softer. Step 2: Add a dash of cinnamon, a pinch of salt, walnuts, dried cranberries, orange juice, and zest. Continue to cook until all the flavors come together and the cranberries are softened. About 2 minutes. Step 3: Mash banana in container, preferably one with a lid. add dash of cinnamon and mix. Step 4: Add in oats and almond milk and mix again. you can also add in your favorite protein powder Step 5: Top with cooked & cooled apple mixture and refrigerate overnight. Previous Next

< Back Mad Hippie Sandwich Yield: 1 – 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 542.9 Carbs: 63 Fat: 20.5 Fiber: 15.9 Protein: 26.6 WW Points: 13 ingredients for the sandwich: 2 slices whole-grain bread 40 g carrot ribbons, peeled 40 g cucumber ribbons, peeled 50 g avocado, sliced 20 g plain hummus 20 g beet hummus 1 slice light cheddar cheese 28 g alfalfa sprouts for the dressing: 20 g nonfat Greek yogurt ½ teaspoon ranch seasoning Water, as needed to thin directions Step 1: Make the Dressing In a small bowl, whisk together the Greek yogurt and ranch seasoning. Add a splash of water to thin to your desired consistency. Toss the alfalfa sprouts in the dressing until evenly coated. Set aside. Step 2: Assemble the Sandwich Lightly toast the whole-grain bread. Spread plain hummus on one slice and beet hummus on the other. On the plain hummus side, layer the carrot ribbons and sliced avocado. On the beet hummus side, add the cheddar cheese, followed by cucumber ribbons and the dressed alfalfa sprouts. Close the sandwich, slice if desired, and enjoy immediately. Previous Next

< Back Parfait: Chocolate Strawberry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 199 Carbs: 21.2 Fat: 5.7 Fiber: 7.8 Protein: 14.5 WW Points: 4 ingredients 1 strawberry flavored chobani zero sugar yogurt Or any brand you like! ½ cup fresh strawberries chopped 1 chocolate flavored fiber one bar Cut into 16 pieces. 1 tablespoon of your favorite granola I used Oldeman Brand Chocolate Nut. directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add half of the berries, 5 pieces of the fiber one bar, and repeat until you reach the top. Step 3: Lastly, sprinkle with your favorite granola. Jenn's Note: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. Previous Next

< Back Parfait: Peachy Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 – 24 Minutes (Chill Time) Category Breakfast Calories: 183 Carbs: 26 Fat: 3 Fiber: 6.7 Protein: 14.1 WW Points: 4 ingredients 1 container light and fit greek peach yogurt 1 container dole no sugar added peaches, well-drained 1 fiber one cinnamon coffee cake bar, cut into 16 pieces cinnamon Measure with your heart ❤️ directions Step 1: Grab a jar or container with a lid. Add a few dashes of cinnamon to the peach yogurt and mix well. Step 2: Add ¼ of the yogurt into the bottom of your jar or container. Step 3: Add half the cup of peaches, another 1/4 of the yogurt, and 8 pieces of the Fiber One bar. Step 4: Repeat this ending with the Fiber One bar on top. Step 5: Put on the lid and chill for at least 2 hours. Enjoy! Previous Next

< Back TikTok Feta Pasta Yield: 8 – 10 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 268 Carbs: 32.4 Fat: 10.9 Fiber: 7.7 Protein: 18.5 WW Points: 9 ingredients 1 block feta cheese I use authentic Greek from Trader Joe's. 1 pint grape tomatoes ½ yellow onion, sliced 4 – 5 cloves of garlic, smashed 10 – 15 cracks of black pepper 1 teaspoon onion powder 1 ½ teaspoon italian seasoning drizzle of olive oil salt to taste The feta is salty on its own, so I didn't add any extra salt to my dish. directions Step 1: Get your water boiling for the pasta! Step 2: Place the block of feta in the center of a 9 x 13" baking dish. Step 3: Add the grape tomatoes, onion, and garlic to the dish spreading around the block of feta. Step 4: Sprinkle spices all over the dish and bake at 400°F for about 20 - 25 minutes or until your tomatoes have started to burst open. Step 5: Once they have all bursted open, mix all that goodness together! It won't look the prettiest, but it sure will be tasty! Step 6: Meanwhile, cook your pasta according to the package directions. When your pasta is ready, add your pasta to the tomato and feta mixture and serve! Previous Next

< Back Chilaquiles with Eggs Yield: 1 Serving Prep Time: 15 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 469.4 Carbs: 50.9 Fat: 19.8 Fiber: 5.7 Protein: 21.9 WW Points: 14 ingredients 6 corn tortillas – cut into 1” squares or triangles ¼ onion, diced small El Pato sauce 2 tablespoons Parmesan cheese 2 eggs, cooked any way 30 g avocado, sliced 30 g sour cream directions Step 1: Preheat the air fryer to 375°F. Lightly spray the tortilla pieces with avocado oil and air fry for 5–10 minutes, tossing every few minutes to ensure they crisp evenly. Depending on the size of your air fryer, you may need to work in batches. Step 2: In a medium skillet, combine the El Pato sauce and onions. Cook over medium heat until the mixture is bubbly. Add the toasted tortilla chips and gently toss until they’re fully coated in the sauce. Transfer to a serving dish. Step 3: Prepare your eggs as desired, then place them on top of the chilaquiles. Finish with parmesan cheese, sliced avocado, and a drizzle of sour cream. Alternative Method: Instead of using an air fryer, you can fry the tortilla pieces in a skillet with oil until golden brown. Work in small batches to prevent sticking, and transfer the chips to paper towels to drain any excess oil before using. Previous Next

< 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