< Back Overnight Oats: Mango Pineapple Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 360 Carbs 65 Fat 6.8 Fiber 7.8 Protein 13.4 WW Points 2 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 medium banana, divided splash of vanilla extract dash of ground cinnamon 1 cup old-fashioned oats (or oats of choice) , divided ½ cup almond milk, divided 1 container toasted coconut vanilla Greek yogurt, divided for the toppings: 2 dole cups no sugar added, pineapple tidbits ½ cup defrosted frozen mango, diced and divided *2 tablespoon almond slivers, divided directions Step 1: Mash the Banana Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add Flavor Boosters Add a splash of vanilla extract and a dash of cinnamon to each container. Stir to combine. Step 3: Mix the Oats Add ½ cup oats and ¼ cup almond milk (or protein shake) to each jar. Mix until fully combined. Step 4: Add the Creamy Layer Divide the toasted coconut vanilla Greek yogurt between both jars and stir until creamy and well incorporated. Step 5: Add the Tropical Toppings Top each container with pineapple tidbits and diced mango. Cover and refrigerate overnight, or at least 4 hours. Jenn's Note: *Add almond slivers just before serving to keep them crunchy. Previous Next

< 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 Christmas Brownies Yield 12 Brownie Trees or Hats Prep Time 10 Minutes Cook Time 20 Minutes Category Desserts Calories 101* Carbs 25.3 Fat 2.4 Fiber 0.1 Protein 1.5 WW Points 4^ ingredients 1 box zero-sugar brownie mix 1 individual container unsweetened applesauce 3 tablespoons water 1 large egg Red, green, and white icing (for decorating) Sprinkles Crushed candy cane pieces directions Step 1: Preheat the oven to 350°F. Step 2: In a medium mixing bowl, whisk together the applesauce, water, and egg until smooth and fully combined. Step 3: Add the brownie mix and stir until just blended, being careful not to not overmix. Step 4: Pour the batter into a prepared baking pan. The pan used here measures 9 × 7 × 1 inches. Step 5: Bake for 20 minutes, or until the brownies are set in the center. Step 6: Allow the brownies to cool completely in the pan. Lift out and cut into triangles. This yields 2 rows with 6 triangles per row. Outer pieces create smaller triangles, perfect for mini trees or Santa hats. Step 7: Decorate with icing, sprinkles, and crushed candy cane pieces to create festive Christmas trees or Santa hats. *Calories and points do not include icing or decorations. Previous Next

< Back Protein Pancakes: Blueberry Lemon Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes (Pancakes), 30 Minutes (Sauce) Category Breakfast Calories 493 Carbs 77.2 Fat 3 Fiber 18.1 Protein 35.4 WW Points 2 ingredients for the pancakes : ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 squeeze lemon juice Zest from ½ lemon 1 splash vanilla extract blueberry lemon sauce (filling + topping): 1 cup frozen blueberries 1 tablespoon water 2 tablespoons sugar-free sweetener 1 squeeze fresh lemon juice Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, water, sugar-free sweetener, lemon juice, and zest. Stir occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool. Step 2: Make the Pancakes Heat a non-stick skillet over medium-low heat. Blend all pancake ingredients (except the sauce) until smooth. Pour 1⁄3 of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce onto the batter and then cover with a little bit more batter *this will help the blueberry from sticking to the pan. Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat with the remaining batter to make about three 6-inch pancakes. Step 3: Serve Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy! Inspired by this Original Recipe . Previous Next

< Back Salted Pistachio Chunk Cookies Yield 31 Cookies (#60 Scoop) Prep Time 15 Minutes (Plus Chill Time) Cook Time 10 – 12 Minutes Category Desserts Calories 108 Carbs 12.3 Fat 6.3 Fiber 0.7 Protein 1.6 WW Points 5 ingredients Pistachio Paste ½ cup plus 2 tablespoons roasted salted pistachios (no shell) 1 tablespoon olive oil Cookie Dough ½ cup unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon matcha powder 5 ounces bittersweet baking chocolate (60% cacao), chopped For Topping 2 tablespoons ground pistachios Flaky sea salt (optional) My version of this recipe. directions Step 1: Make the Pistachio Paste Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth). Step 2: Make the Cookie Dough In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours. Step 3: Bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired. 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 Tri Tip with Chimichurri Yield 6 Servings Prep Time 2 – 24 Hours Cook Time 30 – 60 Minutes Category Lunch + Dinner Calories 194 Carbs 3 Fat 19.4 Fiber 0.8 Protein 23.4 WW Points 4 ingredients 1.5 pound tri-tip 1 packet mccormick brazilian marinade directions Step 1: Marinate tri-tip according to packet instructions. I marinated my tri-tip overnight for more flavor. When ready to cook, preheat your grill to high. Step 2: Once the grill is at temp (about 400°F) sear the tri-tip on one side for 5 minutes, then give it a quarter turn and cook for another 5 minutes. Step 3: Repeat the process for when you flip it to the other side. And continue to cook until desired doneness. Let the tri-tip rest for about 20 minutes, then slice and serve immediately. Step 4: Top with chimichurri sauce. Previous Next

< Back Teriyaki Chicken Noodles Yield 2 Servings Prep Time 5 – 10 Minutes Cook Time 15 – 20 Minutes Category Lunch + Dinner Calories 368.3 Carbs 54.1 Fat 1.9 Fiber 5.9 Protein 33.7 WW Points 8 ingredients 1 pack Thai wheat noodles from Trader Joe’s (or noodles of choice) 2 medium carrots, sliced in ¼” pieces 1 medium zucchini, sliced in ½” pieces 1 8-oz can sliced water chestnuts, drained ½ red onion, sliced 4 chicken tenderloins, Teriyaki marinated and grilled Or cooked your desired way, then shred ¼ cup teriyaki sauce for the toppings: green onion furikake sriracha directions Step 1: Marinate the chicken tenderloins in your favorite teriyaki sauce first thing in the morning and refrigerate. By dinner time, they’ll be full of flavor. Step 2: About 30 minutes before cooking, remove the chicken from the fridge, to get the chill off. Grill or pan-cook until done, let cool slightly, then shred. Step 3: While the chicken cooks, prep the carrots and zucchini. Steam them on the stove or in the microwave until tender but still slightly crisp. Ideally, they’ll finish around the same time as the chicken. Drain the water chestnuts. Step 4: In a medium frying pan over medium-high heat, add avocado oil spray (or your preferred oil). Once hot, sauté the onion slices until tender. Stir in the water chestnuts, carrots, and zucchini, tossing for a couple of minutes. Step 5: Add the noodles and shredded chicken, and toss again until heated through. Step 6: Finally, pour in the teriyaki sauce, toss to coat, and serve immediately. Previous Next

< Back Pastrami Sliders Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 5 – 10 Minutes Category Lunch + Dinner Calories 172 Carbs 14.2 Fat 6.1 Fiber 0 Protein 13 WW Points 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next

< Back Parfait: Peachy Yield 1 Serving Prep Time 5 Minutes Cook Time 2 – 4 hours or overnight (Chill Time) Category Breakfast Calories 297.3 Carbs 38.3 Fat 6.1 Fiber 1.9 Protein 22.3 WW Points 6 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip 1 container no sugar added peaches ¼ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener ¼ teaspoon ground cinnamon 3 ladyfingers, cut in half directions Step 1: Prepare the Cream & sweetened milk In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk, sugar-free sugar, & cinnamon until combined. Step 2: Assemble the Parfait Spoon a small amount of the yogurt whipped cream mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by some peaches. Repeat layers, finishing with the yogurt mixture on top. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! Previous Next