< Back Lemony Pistachio Pesto Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 23 Carbs: 1.5 Fat: 1.5 Fiber: 0.5 Protein: 1.2 WW Points: 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon Previous Next

< Back Protein Pancakes: Maple Pecan Bacon Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 454 Carbs: 33.9 Fat: 18.3 Fiber: 9.9 Protein: 36.3 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla dash of cinnamon dash of sweetener (if desired) for the toppings: ½ banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 3: Top with banana slices, chopped bacon and pecans. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Spring Roll In A Bowl Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 4 Minutes Category Lunch + Dinner Calories: 291 Carbs: 59.2 Fat: 6 Fiber: 11.3 Protein: 8.2 WW Points: 5 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 *water for boiling vermicelli 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. Drain when done. Step 3: To assemble – throw it all in a bowl! That’s it. Jenn’s Note: For the sauce, mix all ingredients in a small bowl together and use as your “dressing." Previous Next

< Back Big Cheez-It Tostada Yield: 12 Tostadas Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 20 Minutes Category Lunch + Dinner Calories: 344 Carbs: 47.6 Fat: 9.3 Fiber: 2.6 Protein: 11.5 WW Points: 7 ingredients 3 cups flour 2 tablespoons nutritional yeast 1 ½ teaspoons sweet paprika 2 teaspoons baking powder 1 teaspoon kosher salt ¾ cup water ½ cup + 1 tablespoon olive oil for the coating: 1 cup nutritional yeast 2 tablespoons sweet paprika 1 ½ teaspoons onion powder ½ teaspoon lemon peel, minced and dried a bit 2 ½ teaspoons kosher salt directions Step 1: In a large bowl whisk together all the dry ingredients. Make a well in the center and add in the water and oil. Step 2: Mix until a rustic dough is formed. Turn out onto the counter and divide into two equal pieces. Wrap in saran wrap and refrigerate for 15 minutes. Step 3: Flour your surface and roll out the dough into a ¼” thick rectangle about 11 inches across. Flour as needed. Cut into 5-inch squares. You should get six big cheez-its. Step 4: Make five indents on 2 of the opposite edges, and 6 indents on the other 2 edges remaining, and poke six holes in the centers. Step 5: Bake for 15 minutes, rotate the tray and bake for another five minutes. Let cool for 5 minutes, then toss in the powder mixture, and let cool completely. Step 6: To make the coating mixture, place all the ingredients in a blender, and blend it into a powder. Jenn's Note: I topped mine with mashed pinto beans, lettuce, onion, tomato, hot sauce and a sprinkle of cheese. *Points and calories for Cheez-It only. Original recipe can be found in the highlights here Previous Next