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< Back Protein Pancakes: Pistachio Almond Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 545 Carbs 72.7 Fat 9.9 Fiber 9.6 Protein 35 WW Points 4 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 tablespoon sugar-free pistachio pudding mix 1 teaspoon vanilla extract 1 teaspoon almond extract 1 medium banana, sliced and divided for the toppings: 2 tablespoons pistachios, toasted and chopped ½ a medium banana, sliced directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices for layering and topping. Blend until smooth. Step 2: Pour & Layer Pour ⅓ of the batter into the skillet. Add a few banana slices, then lightly cover with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes until cooked through. Step 4: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. Step 5: Top Your Stack Top with toasted pistachios and the remaining banana slices. Step 6: Serve & Enjoy Serve warm and enjoy this nutty, slightly sweet, bakery-style stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Carne Asada Nachos Yield 6 Servings Prep Time 15 – 20 Minutes Cook Time 15 – 20 Minutes Category Lunch + Dinner Calories 290 Carbs 25.6 Fat 7.7 Fiber 2.7 Protein 19.6 WW Points 7 ingredients 12 corn tortillas, cut into 8 pieces and air fried until crisp (spray with pan spray) I air fried my own to save on points and calories, but you can use store bought chips. 1 pack trader joe’s carne asada authentica or any brand you like ½ cup lite shredded cheese 2 – 3 limes, 2 juiced and 1 cut into wedges avocado, sliced cilantro for garnish pico de gallo (recipe below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped 2 – 3 limes, or more to taste salt, cracked black pepper and lime juice to taste directions Step 1: Preheat air fryer to 400ºF. Prepare the corn tortillas by cutting each one into 8 pieces. Place in air fryer, spray with pan spray and air fry at 400ºF for about 6 - 8 minutes, flipping once halfway through. Step 2: Once the chips come out, sprinkle with kosher salt. You may have to do this in batches to fry all the chips depending on how big your air fryer is. Step 3: While the chips are air frying, cook up the pack of carne asada on a grill. This can take anywhere from 10 - 20 minutes depending on how well done you like it cooked. Step 4: While the carne asada and chips are going, you can prepare the pico de gallo and set it aside. Step 5: Once all components are ready, start layering the nachos on a sheet pan. Start with the tortilla chips, sprinkle the shredded cheese across the chips, spread the carne asada and top with pico de gallo, lime wedges and cilantro. Jenn's Note: Points and calories do not include avocado. 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 Apricot Pistachio Crostini Yield 5 Servings Prep Time 5 Minutes Cook Time 5 Minutes Category Appetizers Calories 119 Carbs 20.9 Fat 1.9 Fiber 1.4 Protein 6.1 WW Points 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. 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 Bacon and Avocado Chicken Sliders Yield 8 Servings Prep Time 10 – 15 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 229 Carbs 19.8 Fat 9.6 Fiber 3 Protein 14.6 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! 224 grams avocado (28 grams per slider) 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. While the patties are cooking, start toasting your buns. Step 4: Once toasted add lettuce, onion and tomato to the bottom bun. Step 5: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the patty, add avocado to the top bun. Step 6: Top slider and enjoy! 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon of matcha powder (more if you like) A splash vanilla extract dash of ground cinnamon for the toppings: ½ c strawberries, diced 12 grams crunchy almond butter (or nut butter of choice) directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. This should yield about three 6-inch pancakes. Step 3: Top Your Stack Top with diced strawberries and a drizzle of almond butter. Step 4: Serve & Enjoy Serve warm and enjoy this lightly sweet, matcha-infused stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Pumpkin Cake Cookies Yield 22 Cookies Prep Time 45 Minutes Cook Time 8 Minutes Category Desserts Calories 138 Carbs 11.6 Fat 9 Fiber 1.2 Protein 3.2 WW Points 3 ingredients for the pumpkin cake cookie: 2 eggs ¼ cup pumpkin puree 1 box Simple Mills Vanilla cake mix ¼ cup all purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 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 cake cookie: Step 1: Set your oven to 350ºF. In a large bowl, mix together eggs and pumpkin puree. Step 2: Mix in the mix, all-purpose flour and baking powder and pumpkin pie spice until combined. Step 3: Add dough to fridge for 10 minutes. Step 4: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop to scoop my cookies (this is about a tablespoon size). Step 5: Put back in fridge for 30 minutes. Step 6: Bake for 8 minutes rotating once halfway. Step 7: Let cool 5 minutes and enjoy! for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. An electric hand mixer will work too. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Previous Next

< Back Bacon Onion Jam Grilled Cheese Yield 2 Servings Prep Time 5 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 559 Carbs 63.3 Fat 18.3 Fiber 6.4 Protein 26.8 WW Points 6 ingredients 2 slices sourdough bread 1 oz gruyere cheese, finely grated 1 serving of bacon onion jam avocado spray directions Step 1: Let’s make a grilled cheese! 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 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. Heat for about 2 minutes until golden brown. Step 5: Flip the sandwich and heat for another 2 minutes. Step 6: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Albondigas (Meatball Soup) Yield 6 – 8 Servings Prep Time 15 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 228 Carbs 26.6 Fat 4.7 Fiber 2.4 Protein 19.9 WW Points 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. Previous Next