< Back Parfait: Mixed Berry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 205 Carbs: 40.4 Fat: 3.3 Fiber: 12.3 Protein: 14.4 WW Points: 3 ingredients 1 vanilla flavored chobani zero sugar yogurt Or any brand you like! 2 tablespoons mixed berry sauce (see recipe) 1 birthday cake flavored fiber one bar Cut into 16 pieces. ¼ cup each blueberries and chopped strawberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Put all ingredients into a small saucepan and cook over medium low heat until the berries start to bubble. Step 2: Start to smash the berries with a rubber spatula and cook until they start to become a thicker consistency. This should take 5 - 8 minutes. Step 3: Set aside to cool. Previous Next

< Back Hot Chocolate Marshmallow Mugs Yield: 15 Mini Mugs Prep Time: 10 Minutes Cook Time: 0 Minutes (Plus Chill Time) Category Desserts Calories: 95 Carbs: 15.8 Fat: 3.4 Fiber: 0.4 Protein: 0.6 WW Points: 4 ingredients 15 mini cookies (Partake brand used) 15 jumbo marshmallows 15 mini candy canes* 45 grams chocolate, melted (Ghirardelli brand used) Sprinkles *you will definitely need more than 15, as the candy canes are fragile and break easily. directions Step 1: Trim the curved hook off each mini candy cane. Dip the cut end into the melted chocolate and attach it to the side of a marshmallow to create a mug handle. Let set for a few minutes. Step 2: Dip the bottom of each marshmallow into the melted chocolate and press it onto a mini cookie to form the base of your mug. Step 3: Add a small dab of chocolate on top of the marshmallow, then finish with sprinkles and mini marshmallows. Step 4: Chill in the refrigerator for 10 minutes to fully set. Previous Next

< Back Protein Pancakes: Matcha Strawberry Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 400 Carbs: 44 Fat: 9.3 Fiber: 7.9 Protein: 32.6 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup vanilla Greek yogurt 1 teaspoon of matcha powder (more if you like) A splash vanilla dash of cinnamon for the toppings: ½ c strawberries, diced 12 grams crunchy almond butter 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 diced strawberries and nut butter. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Grilled Veggie Ciabatta Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 445 Carbs: 80.5 Fat: 9.5 Fiber: 12 Protein: 15.7 WW Points: 7 ingredients 1 toasted ciabatta roll (dug out) 1 tablespoon garlic spread I used Trader Joe’s. 1 cup spinach leaves kosher salt cracked black pepper onion powder garlic powder grilled veggies: red bell pepper carrots, sliced red onion, whole slices zucchini directions Step 1: Slice, season and grill veggies to desired doneness. Step 2: Grill the ciabatta. When everything is done, you are ready to assemble your sandwich. Step 3: Spread the garlic spread onto ciabatta. Step 4: Place the spinach on the bottom half then add the rest of your veggies. Top sandwich and enjoy! 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 Roasted Veggie Lasagna Yield: N/A Prep Time: 10 – 15 Minutes Cook Time: 1 Hour 10 Minutes Category Lunch + Dinner Calories: 429 Carbs: 37.1 Fat: 18.8 Fiber: 5.3 Protein: 27.8 WW Points: 13 ingredients 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. 3 cups shredded lite mozzarella cheese, divided ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg 16 ounce container part skim ricotta cheese 1 egg 2 tablespoons finely chopped sage, divided 1 medium zucchini, sliced into ¼” slices About 2 cups. 1 medium yellow squash, sliced into ¼” slices About 2 cups. 1 medium skinny sweet potato, sliced into ¼” slices About 2 cups. ½ teaspoon onion powder ½ teaspoon garlic powder 12 lasagna noodles I used chickpea. salt and pepper to taste directions Step 1: Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans) Step 2: Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes. Step 3: While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly. Step 4: In a large skillet melt the butter over medium heat. Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3 - 4 minutes. Step 5: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 6: Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside. Step 7: For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble. Step 8: Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles. Step 9: Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times. Step 10: Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage. Step 11: Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown. Previous Next

< Back Broccoli Salad Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 1 Minute Category Lunch + Dinner Calories: 358 Carbs: 32.6 Fat: 19.2 Fiber: 8.2 Protein: 17.8 WW Points: 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. 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 Parfait: Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 Hours (Chill Time) Category Breakfast Calories: 193 Carbs: 33 Fat: 1.2 Fiber: 0.3 Protein: 14.4 WW Points: 6 ingredients 1 container light and fit greek vanilla yogurt 1 tablespoon sugar-free cheesecake-flavored jello mix brewed coffee 3 ladyfingers, cut in half cocoa powder for dusting directions Step 1: Add the cheesecake Jell-O mix powder into the yogurt – mix well. Step 2: Grab a container or jar with a lid. Place ⅓ of the cheesecake yogurt mixture into the bottom of the jar or container. Step 3: Next, take 3 ladyfinger halves and dip them in the brewed coffee. Place them on top of the cheesecake mixture. Step 4: Repeat this once more, ending with the last ⅓ of the cheesecake mixture. Smooth out the top and top with a light dusting of cocoa powder. Step 5: Top the container and chill for at least 2 hours. Enjoy! Previous Next