< 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

< Back Bacon and Blue Cheese Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 214 Carbs: 17.7 Fat: 6.7 Fiber: 1.1 Protein: 18.2 WW Points: 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 2 ounce blue cheese 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. Step 4: When the patties are almost done, add the blue cheese on top the patty. This will help it melt! While the patties are cooking, start toasting your buns. Step 5: Once toasted add lettuce, onion and tomato to the bottom bun. Step 6: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the cheese, add the top bun and enjoy! Jenn's Note: Serve with Air Fried Potatoes. Yum! Previous Next

< Back Overnight Oats: Almond Butter and Jelly Yield: 1 – 2 Servings Prep Time: 5 Minutes Cook Time: 0 – 10 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 4 ingredients ½ cup oats ½ medium – large banana ½ cup unsweetened almond milk a dash of cinnamon 2 tablespoons sugar free strawberry jelly 6 – 10 grams almond butter directions Step 1: Mash banana in container, preferably one with a lid. add dash of cinnamon and mix. Step 2: Add in oats and almond milk and mix again. Step 3: Top with sugar free strawberry jelly and a drizzle of almond butter. Previous Next

< Back Granola Yield: 6 Servings Prep Time: 5 Minutes Cook Time: 10 – 12 Minutes Category Breakfast Calories: 121 Carbs: 11.7 Fat: 8.1 Fiber: 4.5 Protein: 3 WW Points: 3 ingredients 1 tablespoon lakanto monkfruit sweetened maple syrup 1 tablespoon crunchy almond butter 1 teaspoon vanilla extract a few dashes of cinnamon pinch kosher salt ½ cup old-fashioned oats ¼ cup slivered almonds ¼ cup pecans 2 tablespoons no sugar added dried cranberries 41 mini lily’s dark chocolate chips directions Step 1: Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside. Step 2: Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated. Step 3: Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips. Step 4: Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature. Previous Next

< Back Protein Pancakes: Ube Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 381 Carbs: 52.5 Fat: 3.4 Fiber: 6.4 Protein: 33.2 WW Points: 0 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 teaspoon ube extract dash of cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Dice mango and set aside, on a paper towel, to defrost while you prepare the pancakes. Step 2: Heat a non-stick skillet over medium-low heat. Place all other ingredients in a blender and blend until smooth. Step 3: 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 4: Top with mango and any additional must-haves and enjoy immediately! Previous Next