< Back Mixed Berry French Toast Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 316 Carbs: 49.5 Fat: 8.3 Fiber: 5.4 Protein: 12.5 WW Points: 6 ingredients 2 eggs ¾ cup almond milk Or your milk of choice! a dash of cinnamon a splash of vanilla extract 2 trader joe's brioche hot dog buns (or buns of choice) 2 cups berries of choice sugar free powdered sugar (optional) sugar free syrup (optional) directions Step 1: Heat up your griddle to medium heat. While that heats, make your French toast mixture by combining your milk, eggs, cinnamon, and vanilla. Step 2: Take your hot dog buns and split them in half. Step 3: Take each half and dip in the French toast mixture making sure to wet both sides. Shake off any excess. Step 4: Spray your griddle with pan spray or butter and cook your hot dog buns for about 2-3 minutes on each side until golden brown. Repeat the process until done. Butter may change calories and points Step 5: Plate up your hot dog buns and top with berries, powdered sugar, syrup, whip cream or whatever your heart desires. Serve immediately 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 Pumpkin Bread with Cream Cheese Icing Yield: 24 Servings Prep Time: 5 – 10 Minutes Cook Time: 50 Minutes* Category Desserts Calories: 189 Carbs: 24.9 Fat: 8.6 Fiber: 0.7 Protein: 3 WW Points: 8 ingredients for the pumpkin bread: 2 ½ cup flour 1½ teaspoons baking powder 1 teaspoons kosher salt ½ teaspoons baking soda 4 teaspoons pumpkin pie spice 1 stick unsalted butter, melted ½ cup unsweetened apple sauce 1 cup lakanto monkfruit sweetener 1 cup sugar 2 eggs 1 can pumpkin purée for the cream cheese icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the pumpkin bread: Step 1: Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside. Step 2: In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice. Step 3: In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin. Step 4: Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Step 5: Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes. *Bake time may vary depending on how much you fill your loaf pans. for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. An electric hand mixer will work too. Previous Next

< Back Air Fried Panko Fish Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 8 Minutes Category Lunch + Dinner Calories: 273 Carbs: 34 Fat: 2.6 Fiber: 34 Protein: 2.5 WW Points: 5 ingredients for the fish: 4 filets halibut, cut in half (to fit a 6" tortilla) ¼ cup flour, seasoned with salt and pepper egg wash, 2 eggs scrambled with a little water ⅔ cup panko breadcrumbs, seasoned with salt, pepper, onion powder, and garlic powder 8 6" tortillas for the toppings (optional): spicy crema, your favorite salsa / hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions cilantro lime directions Step 1: Make a breading station with three shallow dishes: one dish for the seasoned flour, one with the scrambled egg and the last with the seasoned panko. Step 2: Take a halibut piece and one by one, dip them in each bowl in that order (flour, egg, panko), shaking off the excess after each dip. Step 3: Place the breaded fish in an air fryer basket and spray the top side of the fish with some pan spray. Step 4: Set the air fryer for 400°F and cook for about 3 - 4 minutes. Then, flip the fish and spray the pan spray again and cook for another 3 - 4 minutes or until internal temperature reaches 145°F. Another good indicator to check the temperature is when you notice your panko turning golden brown. Meanwhile, warm up your corn tortillas. to build the taco: Spread some spicy crema on your warm tortilla and place in your taco holder . Add a piece of fish, top with pickled onions, fresh cilantro leaves, and a big squeeze of lime. Set on your tray and repeat! Jenn's Notes: For the spicy crema, I always use our homemade fire roasted salsa (store bought is fine too) mixed with some light sour cream. Previous Next

< Back Ribeye Roast Yield: 4 – 6 Servings Prep Time: 10 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 381 Carbs: 25.1 Fat: 11.9 Fiber: 2.5 Protein: 40 WW Points: 11 ingredients 2 pounds ribeye roast 1 pounds baby potatoes 2 cloves garlic, thinly sliced 1 medium yellow onion, sliced 8 oz baby bella mushrooms, sliced 3 – 4 sprigs of rosemary 2 tablespoons olive oil kosher salt and cracked black pepper directions Step 1: Heat oven to 350°F. Boil potatoes for 10 minutes. While the potatoes are boiling, season the roast heavily with kosher salt and cracked black pepper on all sides. Step 2: Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot add in the olive oil. Step 3: Sear the roast 5 minutes per large side. Sear the rest of the sides for a couple of minutes until no longer pink. Step 4: Add the potatoes, onions, mushrooms, and garlic, to the skillet spreading evenly around the roast. Step 5: Add the rosemary sprigs and cover with foil and bake for about 20 minutes (or less) depending on how well you like your roast cooked. 20 minutes took it to medium 140 - 145°F. Step 6: Let rest for 30 minutes. Slice and serve with the potato mixture. Previous Next

< Back Cinnamon Swirl Hearts Yield: 12 – 18 Hearts Prep Time: 5 Minutes Cook Time: 8 Minutes Category Desserts Calories: 21.5 Carbs: 9.3 Fat: 2.1 Fiber: 0.8 Protein: 1.4 WW Points: 3 ingredients 1 box pillsbury sugar free cinnamon swirl quick bread and muffin mix ¾ cup water 2 eggs ¼ cup unsweetened applesauce (in place of oil) directions Step 1: Follow the instructions on box to make batter. I used applesauce in place of the oil. Step 2: Spray Wilton Six Heart Baking Pan generously with pan spray. I couldn't find the exact baking tin / mold but I did find this silicone mold similar to mine. Step 3: Start with the batter and fill the hearts about halfway, put a layer of the cinnamon swirl (about a tablespoon), and add another layer of batter. Step 4: Top with cinnamon swirl mixture again (about a tablespoon). Step 5: Bake until done (about eight minutes depending on the size of your mold). Step 6: Cool for five minutes in pan. Remove and serve! Jenn's Note: Serving Size: 1 Heart Previous Next

< Back Apple Pie Cookies Yield: 2 Dozen (Heaping #60 Scoop) Prep Time: 15 Minutes Cook Time: 10 – 12 Minutes Category Desserts Calories: 150 Carbs: 16.9 Fat: 8.3 Fiber: 0.6 Protein: 2 WW Points: 7 ingredients Apple Filling 2 apples, peeled and diced (1 Granny Smith + 1 Honeycrisp) ½ ounce butter ¼ vanilla bean 1 ounce sugar Pinch of salt, cinnamon, and nutmeg 1 tablespoon cold water ½ tablespoon cornstarch Cinnamon Cookie Dough 2 ⅓ cups bread flour, spooned and leveled (all-purpose flour works here too) 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, room temperature ½ cup packed brown sugar (light or dark) 1 large egg + 1 egg yolk, room temperature 1 teaspoon vanilla extract Cinnamon Sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon Finishing 4 tablespoons sugar-free caramel sundae syrup directions Step 1: Make the apple filling: Stir together the cold water and cornstarch in a small bowl and set aside. Peel, core, and dice the apples. In a large sauté pan, melt the butter, then add the apples and vanilla, spreading them into a single layer. Cook until most of the water evaporates. Add the sugar, spices, and the cornstarch mixture. Continue cooking until the mixture thickens. Set aside to cool completely. Step 2: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. Step 3: In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Step 4: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Mix in the egg, egg yolk, and vanilla. Add the dry ingredients and fold just until no dry streaks remain. Step 5: In a shallow bowl, combine the granulated sugar and cinnamon. Scoop the cookie dough using a heaping #60 scoop, drop each portion into the cinnamon sugar, and toss to coat. Arrange on the baking sheet. Step 6: Use a measuring teaspoon or your thumb to press an indent into the center of each cookie. Fill each indent with about 1 teaspoon of cooled apple filling. Step 7: Bake for 10–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Ensure the baking sheet is fully cooled before baking the next batch. Step 8: Finish with a drizzle of caramel sauce. Previous Next

< Back Protein Pancakes: Blueberry Almond Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 596 Carbs: 84.8 Fat: 10.8 Fiber: 14.1 Protein: 36.1 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt ½ cup frozen blueberries 1 teaspoon vanilla 1 teaspoon almond extract dash of cinnamon ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 14 grams crunchy almond butter Or nut butter of choice! ½ a medium banana, sliced directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover them with a bit of batter. This will help them to not stick to the pan. Step 3: 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. Step 4: This should make about 3, 6-inch pancakes. Step 5: Top with almond butter and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Smash Banh Mi Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 229 Carbs: 19.4 Fat: 6.8 Fiber: 2.2 Protein: 20.9 WW Points: 4 ingredients 1 pound ground chicken 99% 1 tablespoon ginger paste 1 tablespoon lemongrass paste 4 cloves garlic, finely chopped ¼ cup chopped cilantro 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 teaspoon ground white pepper pinch of kosher salt 8 corn tortillas directions Step 1: Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla. You can divide the mixture into more portions if you want to make more than 8 tacos. Step 2: Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes. Step 3: Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy. Jenn's Notes: Pictured Toppings: Pickled Carrots Thinly Sliced Cucumber Fresno Chili Sriracha Mayo Cilantro Leaves Peanuts Fold the taco in half and enjoy with a fresh squeeze of lime. Previous Next

< Back Bacon Onion Jam Patty Melt Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 377 Carbs: 31.6 Fat: 12.2 Fiber: 3.2 Protein: 29.2 WW Points: 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam, beef patty, and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next